Chapter 239: Buying a car, picking up girls, and trying food
Luo Zijun has actually realized the crisis. A woman's sixth sense is very accurate. When she starts to behave and roll around and stare at her husband like a shrew, it means that their marriage is about to come to an end.
But what she does has nothing to do with Gao Bin, this woman is not his type.
Moreover, he doesn't really want to get married in this world. He can be free and do whatever he wants. It's not bad to be a Neptune occasionally.
No, early the next morning, I drove to a small restaurant in the suburbs. I heard that the Yangchun noodles here are very good.
However, after taking two bites, he put down his chopsticks and paid the bill and left. The taste was almost unsatisfactory. There was too much lard, which made it a bit greasy and tasted a bit sweet. On a perfect score of 100, it would be 70 at most.
This time I happened to catch up with the morning rush hour. I got up early, but it was already past 9 o'clock when I returned to the city.
With nothing to do, I drove straight to the BMW 4 Son store.
The Overbearing is standard equipment for the nouveau riche, and Gao Bin even drove the Overbearing with the momentum of a Land Rover. The salesman waiting for customers at the front desk has a very sharp look.
From the moment Bao Bao appeared, to Gao Bin getting out of the car, to the Audemars Piguet Royal Oak that was unintentionally revealed when he reached out to pull the glass door, you knew you were meeting an honored guest.
"Hello, sir, welcome to the BMW 4S store. What car do you want to see? Let me introduce it to you."
With the sweet voice, Gao Bin couldn't help but take a second look at the girl, um, not bad, a college belle-level beauty.
"What do you call it?"
"Ah, my surname is Chen, you can just call me Xiao Chen."
"Xiao Chen, do you have an existing x6? I'm talking about the latest model."
Sure enough, Xiao Chen praised his vision.
"The latest model of x6 has just been launched. The car has not arrived yet, but you can reserve it first."
"How long do we have to wait?"
"We don't know this, but according to past experience, it will take two to three months."
Gao Bin scratched his head:
"So long."
"Sir, do you only want the x6? Other cars in the same class are also great. How about I take you to see them?"
"Well, let's take a look."
Even though he has come here, he can’t come in vain. He is now very eager to drive a new car, and he is not used to driving it with overbearing training.
His goal is to reach the million level, so when Xiao Chen introduced it, he directly skipped the more user-friendly three series and five series.
Gao Bin looked at the 7 series, and there was also an M760 among them, which was He Han's car. It had a V12 engine. It was a great car. The only problem was that it was expensive.
Then he saw an M5. It was also a good car, but it was too radical and did not meet his car needs.
Finally, he set his target on the X5.
"Eh? This is a brand new X5?"
"Yes, it's a major facelift and it's just been launched."
"Is there a car available?"
"Yes, I don't know what color scheme you like."
"Charcoal black and red interior, a classic combination."
"No problem, what configuration do you want?"
"The one that matches the best."
"Wait a moment, I'll check it for you."
Xiao Chen checked the current cars in the garage on his pad, and then said:
"Sir, let me check for you. Currently, there is only one current car with the top-end exclusive model with carbon black and red interior. It has many optional items, and the price may be..."
"What did you choose?"
"Including Baohua Weijian audio, front and rear air-conditioned seats, rear audio-visual equipment, etc., it is almost fully equipped."
Gao Bin estimates that it only costs 100,000 yuan. The M760 is a pain to buy, and 100,000 yuan is just a matter of selling a few more fish.
"Okay, let's just take this one. By the way, you can do a replacement. I'll find someone to help me estimate the price of the overbearing car outside."
"No problem, just wait a moment, I'll go find someone to go through the formalities."
Xiao Chen has a bright smile and likes customers who spend money without leaving any traces.
It took more than three hours to complete the entire set of procedures, mainly because the replacement was a bit troublesome.
At noon, I had lunch from 4 Sons’ restaurant. It’s a work meal, so you can’t ask for taste, as long as you can eat it.
But there is one thing to say, driving Bao Bao in the city is not fun, but it really maintains its value. His old car, which is full of fishy smell and has run nearly 100,000 kilometers, can still be sold for more than 30. Gao Bin did not expect it.<
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The people from the vehicle management office worked on-site and directly went through the transfer procedures. Once the license plate was hung on the new car, you could drive away.
Gao Bin paid the full amount in one lump sum. In order to take care of Xiao Chen's performance, he asked her to find someone to apply for full insurance. It was interesting enough.
After the car was washed, there was no handover ceremony. Xiao Chen plucked up the courage to ask Gao Bin for a vx, saying it would make it easier to contact him in the future.
Gao Bin was happy to buy a car and even more happy to pick up girls, he said directly:
"Are you free tonight? If so, I'll treat you to Japanese food."
"I'm free." Xiao Chen agreed simply. Everyone's purpose was very clear, so there was no need to be reserved.
"Okay, I'll pick you up tonight."
"Okay."
After waving his hand, Gao Bin drove away from the Four Sons store.
It was already past one o'clock in the afternoon. Gao Bin hadn't even eaten breakfast or lunch. He was thinking about where to go to eat something first and then go to Lao Zhuo's for a drink in the evening when he called with a congratulatory letter.
"Hey, Gao Bin, where are you?"
"Just came out of 4 Sons store."
"Yo? Did you pick up a new car? You have to celebrate, come to the Bund, a new store opened by a friend, and help try the dishes?"
"Is it delicious? If it doesn't taste good, I won't go."
Gao Bin has a very naughty mouth.
"You have to eat it to know whether it tastes good or not. Come on."
"Okay, let's go."
...
Although the restaurant is located on the Bund, the storefront is not very conspicuous. I found it after seeing the car with the congratulatory letter.
As soon as I parked my car behind M760, a congratulatory letter came out:
"X5, what a great car."
"Haha, I originally wanted to buy the same model as yours, but it was too expensive."
"Hey~ This is also a loan."
Gao Bin looked at the door:
"Western food?"
"Yes, I used to open a restaurant in Chou Country."
"Then let's try it."
This is a female elite with short hair and a capable temperament walking over from the other side.
"Hey? What a coincidence, you two are here, this is Tang Jing, my confidante."
"Gao Bin, I told you about that great foodie god yesterday."
"Love Tang Jing."
"Hello Gao Bin, I heard in the congratulatory letter yesterday that you are definitely an expert in eating. We will ask you for advice more in the future."
"You're welcome. I always think that problems that can be solved by eating are not problems. The same goes for making friends. Since everyone loves to eat, they are good friends."
The congratulatory letter deeply agrees:
"I agree with both hands. Please come in."
A handsome man in black uniform came out from the kitchen:
"Welcome to the store."
"Jimmy, we're all here, shall we eat?" He Han stepped forward and hugged the other party.
"No problem, just sit down and I'll start getting ready."
"You have to show your special skills. I brought an expert today. If you can take care of him well, you will not be short of ingredients in the future."
Jimmy was stunned for a moment:
“Don’t dare to ask for advice?”
"Gao Bin, a high-end food supplier, establish a good relationship with him and you will be able to gain a foothold in Shanghai." The congratulatory letter introduced him.
"It's not that exaggerated. I'll add vx later. If you want anything good, tell me and you can basically get it." Gao Bin said the most domineering words in the most humble tone.
"Gao Bin? I know you. When I first started renovating my store, a colleague told me that if you want to open a store in Shanghai, if you want good things, you have to know Gao Pixiu. I think this is everyone's nickname for you.
?"
Gao Bin touched his nose:
"I love you so much that I am so brave."
The congratulatory letter unexpectedly said:
"Do you still have this title?"
"It's okay, it's just because of the price card. It's not a good reputation."
Jimmy can talk:
"You get what you pay for, and good things should have a price worthy of them. Please sit down, you three. I'll go to the kitchen to prepare them. I'll be ready soon."
"Okay, we'll just wait and eat."
He found a table in the middle of the venue and sat down. Gao Bin sat on one side with his stomach tummy, and He Han and Tang Jing sat across from him.
"The decoration here is pretty good. Zijun must like it." Tang Jing looked at the decoration of the restaurant and couldn't help but say.
"Can you please stop thinking about your bestie and let's talk about the feast for a while?" He Han spread the napkin on his lap.
"You can't save some face for Zijun, pinch him every time we meet."
"Then you don't blame me. If you do, you can only blame your best friend for her bad character. She can make a well-educated person like me so angry. Chen Junsheng should divorce her!"
Tang Jing patted him:
"The more you talk, the more you go too far."
She glanced at Gao Bin and apologized:
"We are talking about my bestie."
The congratulatory letter complained:
"Gao Bin, you don't know that her best friend is a total jerk and is not a good housewife. She insists on being Sherlock Holmes and insists on thinking that her husband is cheating. Yesterday, she asked Tang Jing to help investigate a little girl in her husband's company. She is crazy!"<
/p>
Tang Jingte looked at the congratulatory letter helplessly:
"Why do you act like a cockfighting cock whenever I mention Zijun?"
"She's not angry because she had to ask me to take her home last night. It was obvious that the route was in both directions, so that's all. She knew it was raining and she wore a pair of high heels that couldn't get wet, so she had to take her home.
Only at the door!"
Gao Bin laughed out loud after hearing this, it was indeed what Luo Zijun did in the TV series!
The appetizer is very simple, French baguette with caviar.
But before they started eating, both He Han and Tang Jing stared at Gao Bin, making him tremble.
"Why don't you eat? Why are you looking at me?" Gao Bin was too embarrassed to eat the slices of bread.
"The congratulatory letter said yesterday that it would be interesting to eat while listening to you."
"Hurry up and tell me, I can't wait."
Gao Bin was also convinced. He was here to popularize knowledge?
Okay, let’s talk about it. After all, when it comes to eating, he really ate too many good things.
Pointing to the bread in his hand, there was a small pile of caviar on it.
Just as he was about to speak, he suddenly let out a light sigh.
"What's wrong?" He Han asked.
Gao Bin laughed:
"I almost made a joke, this is not caviar."
"Ah?" He Han and Tang Jing were both stunned.
"Isn't this caviar?" Tang Jing stared at the round green beads on the plate. They did look like caviar, but they were indeed not caviar.
"This is sea grape."
He Han and Tang Jing looked at each other, obviously hearing this name for the first time.
"It's normal that you haven't seen it before. This thing is more common in Japanese materials, but because the storage and transportation costs are too high, it is relatively rare in China."
The congratulatory letter said with admiration:
"Let me just say that you can gain knowledge by eating with Gao Bin. Tell us, what's going on with this sea grape?"
Gao Bin did not answer directly, but took a big bite, and then nodded, confirming that it was right, it was sea grapes.
"This thing is worthy of its name. It is named after its round and plump appearance, like a bunch of crystal clear grapes.
The unique appearance and taste are very similar to salmon eggs, which is why many people mistake it."
This thing will make a sizzling sound when you bite it, and each beautiful green particle will exude the salty and fresh aroma of the sea, which has the charm of caviar.
He Han and Tang Jing couldn't help but take a sip, and then they both showed expressions of satisfaction. The fresh taste was completely different from caviar. It didn't smell fishy, but it had the taste of caviar. It wouldn't taste bad when paired with bread.
Dry and delicious!
The so-called grapes are actually their spherical branchlets, the size of fish roe, densely decorated on the slender upright branches, round and green.
Rather than being said to be grapes, the image is more apt as “caviar that sparkles with green light”.
"This thing is the literal translation of the Japanese common name '海ぶどう', 'ぶどう' means grape in Chinese, and its pronunciation is exactly the same as the Hokkien word for grape.
Of course, sea grape is just a common name. Its official Chinese name is a bit hard to pronounce, and it is called Grapevine fern. The name is also very appropriate. It is called Bibo Pearl in Wanwan."
Congratulatory letter nods:
"People from Wanwan are more romantic."
"In Neon, the price of this stuff is not low. It's called longevity algae locally in Okinawa, and it's considered a high-end ingredient. Your friend has some skills."
Gao Bin finished the bread in his hand, clapped his hands, and shook off the residue.
"It seems you are satisfied."
"It also depends on the level of the main course, and the quality of the ingredients for the appetizers." Gao Bin did not rush to draw a conclusion.
This chapter is not over yet, please click on the next page to continue reading!
The onion soup that came next was nothing to say, it was of a mass standard.
Soon, the main event came. Today’s main course is Beef Wellington.
This dish became popular in China because of the TV series starring Sun Honglei, but the Beef Wellington in the TV series is not authentic and even a bit fake.
This dish can be regarded as the only signature dish in the UK. As for fish fingers, they can’t even be considered a dish.
In fact, the process of steak Wellington is very simple. Fry a piece of filet mignon, spread it with mushroom sauce, wrap it in puff pastry and bake it in the oven. Plate it and add the sauce.
In this way, a classic Wellington steak is "baked".
But the actual operation is not that easy. A chef who can cook this dish is basically a master.
As usual, neither He Han nor Tang Jing were in a hurry to move their knives and forks, waiting for Gao Bin's explanation.
He had no choice but to speak:
"Do you know the origin of this dish?"
Seeing the two people shaking their heads, he continued:
"As early as 1450, the French invented the steak, which is to put minced meat into puff pastry and bake it. This can be regarded as the predecessor of Wellington steak.
Later, there was a more common saying:
To commemorate the Duke of Wellington who defeated Napoleon at the Battle of Waterloo in 1815, because this was his favorite dish.
The Duke of Wellington was a British general during the Napoleonic Wars and the 21st British Prime Minister.
He himself likes to eat a baked dish that mixes beef, mushrooms, wine, and truffles into a pie crust.
So some people think that this dish was named Beef Wellington."
I was fascinated by the congratulatory letter and couldn’t help but ask:
"But you don't seem to think so?"
"I really don't think so. In the 19th century, it was very common to wrap meat in pie crust and bake it because it was difficult to control the oven temperature at that time. This method can keep the meat moist.
Steak Wellington is very similar to the classic French dish Crispy Beef, so Steak Wellington is most likely a French dish repackaged by the British.
Moreover, the official documents about Beef Wellington did not appear until the 20th century, and all appeared in the United States.
In 1939, the name Steak Wellington appeared for the first time in New York's dietary guide.
There are still different opinions on how this British dish was introduced to the United States. Some people think that immigrants from the Wellington area of Ireland brought it to the United States.
But this is not important, as long as you know that in Western food, most dishes with Wellington in their names are basically a layer of pastry with large pieces of fish or meat inside.
So, not only are there steak Wellingtons, but there are also pork wellingtons, salmon wellingtons, and even mushroom wellingtons.”
Tang Jing suddenly realized:
"If you didn't say that we didn't notice it, it would be true if you said that, the Wellington ** we order when we go abroad are basically wrapped in puff pastry."
Gao Bin nodded slightly:
"Steak Wellington is definitely a culinary specialty in Western food. Among the steaks that chefs least want to cook, Steak Wellington must be at the top. Your friend really used his special skills today."
Gao Bin picked up the knife and fork:
"Okay, that's all. Eat it quickly. You can see the chef's skills while it's still hot."
Start!
What’s so difficult about this dish?
First of all, it takes a lot of effort to prepare the raw materials. The meat must be filet mignon, which only weighs a few kilograms per cow.
Pastry, mushroom sauce, ham, any of them will affect the quality of the finished product.
And these ingredients cannot be prepared too far in advance, because the ingredients will become watery if left for a long time and cannot be used in this dish.
In terms of production, the filet must always be wrapped in puff pastry during cooking. If the step of blocking the meat juice and puff pastry is not done well, the puff pastry will get wet and become damp.
As for the heat, because you can't see the degree of doneness of the meat, you can only judge it based on the chef's experience.
If the pastry is a little wet or the beef is overcooked, it is a failure.
Why is the Wellington steak in "The Good Mr. Good" not authentic? It's because the chef played by Sun Honglei puts the fried steak directly on the puff pastry, wraps it up and puts it in the oven.
The tender and juicy filet mignon, when grilled like this, the pastry will be ruined!
The wellington steak cooked in "Mr. Good" not only has no mushroom sauce between the puff pastry and the steak, but also has a big gap
For the most authentic Beef Wellington, the pastry should be crispy and complete, the mushroom sauce in the middle should be dry enough and fragrant, and the filet mignon should be medium-rare, showing an attractive pink color, and the meat should be rich, soft and smooth.<
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And the three must be tightly connected without any gaps.
In order to prevent beef juice from seeping into the pastry, more and more chefs in recent years will place Parma ham between the pastry and mushroom sauce, adding an extra layer of flavor to the Wellington steak.