I just want to enjoy life

Chapter 641 648 The combination of Chinese and Western that ordinary people can't eat
"The taste of fresh ginseng is much stronger than that of dried ginseng, so if you use fresh ginseng to simmer the soup, you don't need to add so much, and it will be just right if you reduce it by about [-]% to [-]%."

There are many private chefs in Lin Haocang's family. Recently, he has taken a lot of medicinal food to regulate his body. The chefs have also given him a lot of lessons. Ginseng is a frequently used ingredient, so he is naturally very sensitive to the dosage.

After the waiter heard it, he immediately wrote it down.

Zhang Ningjun stood aside, looked at Lin Haocang adoringly, and said in surprise: "Brother Haocang, you know a lot!"

"Hey, Ning Jun, try this soup!"

Immediately afterwards, Lin Haocang and Zhang Ningjun tasted all the remaining six kinds of stewed soup in crock pots.

Each dish is delicious and tempting because of the slow fire, but he only took a few mouthfuls of each dish.

The soup takes up the stomach, so don't use too much.

About 10 minutes later, Wu Lifei brought Chef Haston's first dish: Three Seasons Honey. She placed this dish in front of Lin Haocang and set the tableware.

Lin Haocang observed Wu Lifei's appearance closely when she leaned over.

Wu Lifei's appearance is undoubtedly top-notch. Her skin is very clean and warm white. Although she is fair but not pale, her eyebrows are exquisite, her nose bridge is straight, and her lips are thin. She has integrated European facial features on the basis of traditional aesthetics. sense of depth.

Although he felt a little alien because he was of mixed race, Lin Haocang felt close to him because of his fluent Chinese.

"Mr. Lin, the dish in front of you is called Sanji Honey." Wu Lifei's melodious voice drew Lin Haocang's attention back to the dish itself.

I saw three small regular hexagonal pastries on the plain plate in front of me, which looked like a honeycomb structure.

Since the three pastries are all light yellow in color of honey, and the shape of the hexagonal honeycomb and flowers will arouse diners' visual associations, they can imagine their sweetness and softness just by looking at them.

You can know its taste without tasting it yourself.

It can be seen that the art of plate structure and vision is also extremely important in diet.

Wu Lifei introduced: "The three pastries from left to right are Asian Rock Candied Lavender and Artichoke Flowers, Lemongrass Flowers and Jarrah Honey Sponge Cake, Manuka Honey and Viola Blossom Sorbet."

Then she first pointed to the first piece of pastry: "This one uses Himalayan cliff honey. This kind of bee only nests on the vertical cliffs of the Himalayas, so it is also called rock honey."

Lin Haocang nodded, he had heard of this kind of Himalayan rock honey.

It is said that this kind of rock peak can fly to places above 3500 meters above sea level to build nests. Local residents have to use rattan ropes to climb [-]-meter-high cliffs every time and take huge risks to collect them. The nutritional value is high and the price is naturally expensive. .

Can ordinary people in other places eat it?

This is not ordinary expensive!
"Wow, Himalayan cliff honey!" Zhang Ningjun was very surprised.

"The second part uses Australian red meranti honey. Red meranti blooms only once every two years. Its antioxidant capacity ranks among the highest among honey varieties in the world, and it is also one of the most expensive honeys."

This pastry made with Jarrah honey is the most intense, dark red, with two petals sprinkled on it for a playful look.

"The third part is Manuka honey, which comes from New Zealand's Manuka black tea tree. The production is scarce. The active antibacterial substance UMF in it can improve gastrointestinal ulcers, taking into account both deliciousness and health."

"We have combined the world's top and rarest three kinds of honey into this meal, please taste it." Wu Lifei confidently made a gesture of invitation.

After listening to her introduction quietly, Lin Haocang picked up the fork and started, feeling quite novel in his heart.

Usually, he drinks honey that costs tens of dollars a can in the supermarket, but today he realizes that there are so many high-end varieties of honey.

He first forks the manuka honey and violet flower sorbet and pops it into his mouth.

When the pastry enters the mouth, the slightly frictional body of the pastry fills the mouth, and a thick and mellow honey fragrance pervades immediately.

Feeling the cake body entering, Lin Haocang bit it lightly, and the Manuka honey in the cracks of the cake immediately seeped out, and the thick honey flowed into the mouth, sweet but not greasy, smooth and sweet.

Sweet rather than greasy, very rare.

Soon, these three very miniature pastries were eaten, and Lin Haocang felt that he couldn't get enough of it. When he was thinking about ordering another one, Chef Chen's assistant came over with a plate of dishes.

"Mr. Lin, this is your big nine-hole snail roasted in black bean sauce." Assistant Zhao carefully placed a small plate in front of Lin Haocang.

Lin Haocang took a closer look, and there was only one nine-hole snail.

He raised his eyebrows, the dish of emotion is smaller than three seasons of honey!

There is a special fixed slot in the middle of the plate, which can stand up the shellfish and lock it. This design feels a bit oversized and useless.

The so-called big nine-hole snail, the common name is big abalone.

This abalone is topped with chopped green onion, chili pepper, minced garlic and other condiments, and the bottom of the shell is covered with dark soy sauce. The shell is wide open facing Lin Haocang, as if waiting for him to enjoy it with great anticipation.

At this time, the waiter had put the knife and fork aside, and replaced Lin Haocang with chopsticks.

Lin Haocang put the chopsticks together.

fork~
The chopsticks poked straight into the middle of the abalone meat, and clear soup immediately flowed out from it.

The chef intentionally cut the shellfish and the shell so that there is only a little stickiness left, so Lin Haocang lightly picks the shellfish out of the shell, which requires no effort and retains the sense of dining ritual.

Lin Haocang put a whole abalone into his mouth, and all kinds of flavors exploded in his mouth.

The abalone meat is tender and juicy, with a splash of juice mixed with the umami flavor of shellfish and the aroma of minced garlic, and then the faint spiciness amplifies the stimulation of the ingredients to the taste buds infinitely, reaching an unprecedented high point.

It is more direct to eat and enjoy the mansion dishes.

Of course, it is best when the two meet.

The waiter at the side handed him the napkin, and Lin Haocang wiped the remaining soy sauce from the corner of his mouth.

After eating this stewed Liufushan big nine-hole snail with black bean sauce, other dishes will be presented one after another.

"Mr. Lin, Ms. Zhang, this is the main course of the Black Truffle Dragon Emperor Banquet. Please taste it." I saw a huge lobster lying next to a bowl of soup.

"Mr. Lin, this is San Sebastian ribs."

"Miss Zhang, this is a coral white jade ball."

In this way, under the service of nine chefs and more than [-] chefs, Lin Haocang and Zhang Ningjun enjoyed and satisfied their taste buds to the greatest extent.

After about an hour and a half, Lin Haocang and Zhang Ningjun finally finished their meal and put down the tableware slowly.

Seeing this, Wu Lifei, who had been standing by the side, hurriedly stepped forward and asked, "Mr. Lin, have you used up yet?"

Lin Haocang nodded contentedly.

(End of this chapter)