They Gather Here

"..."

"Editor Minano?"

"..."

"Editor Minano!"

"Well... I'm listening..."

Fei Shazi noticed the erratic look in the other party's eyes, and couldn't help being a little embarrassed, and looked at Erina as if asking for help.

Erina pondered for a moment, then asked, "Editor-in-Chief Minano, have you encountered any problems?"

"Sorry, I was a little distracted." Minano apologized.

"You are worrying about the content of this issue of the magazine. After all, there should be no chefs or shops willing to be cannon fodder before Yuanyue's autumn selection."

"Indeed, especially the theme of this issue - Chinese Cuisine, is quite difficult."

"Then I recommend someone to choose."

"It's fine with my classmate for a long time. If you invite Yuanyue's students to be the protagonists for two consecutive sessions, people will gossip."

"No, what I want to recommend is an izakaya called 'One Two', the chef is Xiao...ahem...the chef is Luo Zhen."

Minano nodded, spread out the notebook, and wrote "one two" on it, but when he was about to write "Luo Zhen", he paused for a while.

She drew a few strokes and showed the notebook to the other party: "Is it these two words?"

Erina looked puzzled: "Do you know him?"

"I'm going to visit soon. The dish he promised is Longjing Shrimp."

"I'm so envious, you're lucky~"

"Hey?"

Minato's eyes widened in surprise.

￥￥￥￥￥￥￥￥￥￥￥￥￥

after school.

Just as Luo Zhen put all kinds of stationery and books into his schoolbag, Kato Megumi slapped his back hard.

The girl was full of energy: "Luo Jun, let's go!"

Luo Zhen scratched his head: "Why?"

"Use your hands to conquer loli!"

"Please don't make omissions that may cause misunderstanding."

Kato Megumi seemed very excited, shouting "It's all the same", while pushing Luo Zhen out, and went straight to the home economics classroom.

At this time, Jayano Chan has arrived.

Unexpectedly, she also brought a professional photographer, and she felt that her attitude was several times more correct than the previous day.

As the instructor, Shizuka Hiratsuka is also there.

She waved her hand: "In our school, this is the first time that the literary and art clubs have been interviewed. If you perform well, I might even get a bonus. Come on!"

Yukinoshita stared dissatisfiedly: "Teacher!"

"Don't get excited."

"Well……"

The girl wilted.

Luo Zhen smiled slightly, walked over, and imitated Kato Megumi's tone and said "Good boy~" in her ear.

Under the snow, her face turned red.

so cute.

Luo Zhen held back his laughter, and greeted Minano.

Minano returned a smile: "While you're cooking, don't you mind if we take pictures?"

"If it's too close, it's not good for the camera." Luo Zhen replied.

"Don't worry, we have experience."

"Then I won't 'a layman directs an expert'."

With that said, Luo Zhen walked into the back kitchen.

After cleaning his hands, he suddenly raised his head as if thinking of something, and said to Yukinoshita, "Do you still remember how I made tea yesterday?"

"Of course." Yukinoshita nodded.

"Then I'll leave it to you. Don't forget the steps—warm cups and sanitary ware, pour tea, shake fragrant tea, and hang the pot for high flushing."

"I remember!"

Yukinoshita started washing his hands.

Minano Chan on one side did not expect that there are so many ways to make tea, so he immediately ordered the photographer to follow up.

Only then did the girl come to her senses and looked at Luo Zhen.

Unexpectedly, the other party winked at him subtly, and mouthed a sentence, "I'm going to be in a magazine, come on!".

She pretended not to see it, and made tea patiently.

Luo Zhen didn't notice that the girl's ears were a little red, and muttered "Be kind as a donkey's liver and lungs", then moved his shoulders and wrists and started cooking.

The first step is to process the shrimp.

What Luo Zhen prepares is car prawns (that is, Japanese prawns). Because of the distinctive stripes on its body and the shape of a wheel when it is curled, it is called "Che Hai Lao".

Neon people often say, "The appearance of a lobster, the taste of a car prawn", and they think that the taste of a car prawn is the best in shrimp.

Some people say that summer is the season to eat car prawns, because it is relatively easy to catch and the catch is relatively large, but in fact, autumn and winter are the seasons when the car prawns are the most plump and plump. At this time, the car prawns are plump and elastic Crisp and sweet.

Luozhen removes the shrimp shells and threads, soaks them fully in clean water and scrubs them, repeating several times until the texture is transparent.

Then, he used kitchen paper to absorb the water, added salt, Shaoxing wine and egg white, stirred until sticky, then added starch for sizing, stirred until thick, and let it stand.

This step is difficult.

The amount of starch must be appropriate, it cannot be added at one time, it depends on the state of the shrimp——

Shrimp is evenly starched and looks sticky, but the color is clear, the starch is thin and transparent, and there is no excess mucus.

Therefore, it is very necessary to absorb excess water before pickling.

Waiting for the marinating to complete, Luo Zhen boiled a pot of hot water, quickly put the shrimps into the water one by one, and when the color of the shrimps changed, immediately fished them out for later use.

The next step is to fry.

He took a frying pan, heated the pan with cold oil, and stir-fried the shredded shallots on a low heat. After the fragrance was released, he took it out before the shredded onions turned yellow. Next, add Shaoxing wine and stir-fry, finally add sugar and salt to taste, stir-fry evenly, and remove from the pot.

As a final step, plate and order a few tea leaves.

Longjing Shrimp, you're done!

Luo Zhen brought the food to the table and said, "Everyone, let's try it~"

This time, the crowd did not come over immediately, but let the photographer take the lead in taking action.

The photographer immediately started shooting from all angles.

Under the lens, the shrimps are white and tender, the tea leaves are emerald green, and the whole dish has a light and elegant color, just like a piece of white jade with a slight green color.

click-

click-

chirp-

……

The last sound didn't seem to come from the camera.

Luo Zhen kindly reminded: "Brother photographer, you are drooling, wipe it off."

￣□￣｜｜

Minano's face was as black as ink, and he grabbed the photographer: "Come back as soon as you finish shooting, don't embarrass yourself here."

The photographer apologized again and again, took two steps back, and let the dishes come out.

The girls couldn't bear it long ago and rushed forward.

Luo Zhen said again: "Everyone, let's try it~"

Minano found that other people were looking at him, and he was not humble, picked up a shrimp and put it in his mouth.

crack!

open! !

Now! ! !

Minano felt that he was split from the inside to the outside, and then, countless golden lights burst out from the cracked gap, illuminating the entire atrium.

The shrimp meat is extremely tender and smooth, without any fishy smell, it is also very delicious, and it also has a light aroma.

Obviously, that is the taste of Longjing.

The most amazing thing is that this tea fragrance lingers for a long time, as if it goes down the throat and comes up again. While pouring into the mouth, it further stimulates the appetite, and people can't help but continue to pick up the second shrimp.

It's so rare!

If this is a stimulating dish, whether it is spicy, numb, salty, or fragrant, it is understandable to develop appetite in this way.

However, this can be achieved by relying on lightness, which depends on the skill of the chef.

Jie Yechan picked up another shrimp and put it into his mouth.

At this moment, Hiratsuka quietly cleared his throat: "Ahem..."

The atmosphere was a little awkward.