A mouthful of fried rice at a sky-high price, Old Tang apprenticed on the spot

Chapter 605
After opening the door to welcome guests, the pressure on the back kitchen is not so great.

All the shabu-shabu base ingredients have been processed, and most of the ingredients have also been processed. You just need to fill up the base ingredients after someone orders, and then put the ingredients on a plate and send them over.

There are only sixteen tables in the lobby.

In order to receive as many diners as possible, Huang Xiaoming and Wu Lei both came to the entrance of the restaurant and arranged tables according to the number of people.

And the diners outside also started to spontaneously form a team, and if there are enough ten people, they can get a number plate and wait for their meal.

The diners who entered the restaurant sat down excitedly and began to look at the menu.

The menu is displayed on a wall-mounted display, with ten basic pot bases on one side and various side dishes on the other.

There are pictures of each pot bottom on the screen, and the price is also marked below. From the cheapest 10 yuan clear water pot to the most expensive 688 yuan gold soup pot, the price of each pot bottom is different.

Viewers in the live broadcast room can also see the price of the menu.

But after seeing the most expensive golden soup pot, some viewers couldn't help but make fun of it.

"Good guy, a soup base of 688 is enough for my family to eat Haidilao."

"I have never seen the bottom of the 688 pot."

"I hope the rich buddies will order a few more, and help me get the taste."

"It's produced by Brother Yi, it must be a high-quality product, and the taste should not be bad."

"A boutique is definitely a boutique, but a boutique is not cheap!"

In the live broadcast room, the audience was joking.

In the restaurant, none of the diners paid attention to the barrage, and they were all ordering their own food.

Although it is a joint table, the restaurant provides a small pot for one person, which is heated with alcohol, so there is no need to worry about hygiene issues.

But in order to taste more flavors of pot bottoms, most of the diners chose at least two kinds of pot bottoms, and some even chose four kinds of pot bottoms.

If it weren't for the restaurant's limit that each person can only order a maximum of four kinds of pot bottoms, some diners would even want to order all ten kinds of pot bottoms.

After the diners entered the restaurant, Huang Xiaoming arranged for Linghua to take Liu Yifei and Zhao Jinmai to the front hall to order, while Zeng Yi was in charge of delivering the dishes.

In the back kitchen, Dao Lang, who was socially fearful, was immersed in cutting the ingredients, while Erken was in front of the printer, reading to Li Yi what was ordered on the receipt in Mandarin with a hint of cumin.

Li Yi, on the other hand, prepared the pot bottoms according to the order list in front of the desk.

He arranged the small pots neatly on the table, and put all the base materials on the stove next to the table, and then scooped the base materials from the base material bucket one by one.

After hearing Erken's continuous "Jintang rely on me", Li Yi brought over a large soup pot.

Although golden soup is the most expensive among the ten kinds of pot bases, the number of diners ordering golden soup is actually the most.

Obviously, many diners are willing to spend money with the idea of ​​"everyone comes here, so I have to eat something good".

After putting the soup pot away, Li Yi took off its heavy lid, and then peeled off the bamboo paper that was tightly attached to the pot's mouth.

In an instant, a strong fragrance wafted out.

"Hey! This soup tastes so delicious!"

Lin Yilun, who was busy cutting beef slices, smelled this smell, immediately raised his head, and looked towards Li Yi with a smile.

Li Yi took the frying spoon, poked it into the soup pot, and scooped up a spoonful of thick soup with ingredients.

There is a layer of golden and bright chicken oil floating on the surface of the thick soup, and this is the reason why the golden soup is called golden soup.

The so-called golden soup is the thick soup in Cantonese-style broth.

The main ingredient of Cantonese-style thick soup is chicken, and at least two and a half years old hens must be scattered.

The fat of this kind of old hen is golden yellow, and the soup will also have a layer of shiny golden oil floating in it.

Use this kind of soup to shabu-shabu, boil the freshly killed hen chicken, you can not only taste the fresh and tender taste of the chicken, but also taste the fresh and strong taste of the old hen, which is most suitable for the appetite of Cantonese people.

This golden soup made by Li Yi, in addition to the old hen, also has pork bone and lean pork to increase the flavor.

There is also a pair of pork bones to make the soup thicker.

In addition, there are chicken feet, trotters, and pork knuckles to increase the gelatin.

So the soup that Li Yi scooped up was in a straight line after falling down, and it was extremely thick, as if it had been thickened.

But in fact, there is no starch in it, and it is all gelatin produced by stewing various ingredients for a long time.

However, Li Yi didn't pour the soup directly into the pot, but poured the soup into the wok beside him.

Afterwards, he turned on the heat and brought the soup to a boil. Then he took a pot of pumpkin puree that had been processed, scooped up a spoonful, and added it into the pot.

Li Yi turned the bottom of the frying spoon downwards, pushing and turning the thick soup in the pot.

Soon, the pumpkin puree in the spoon gradually melted into the thick soup, dyeing the thick soup a beautiful golden yellow.

Lin Yilun has been paying attention to Li Yi's operation. Seeing the golden and attractive soup in the pot, he immediately praised: "Beautiful! This color! Absolutely!"

He wasn't flattering, the color of the golden soup in the pot was indeed light yellow, but also a little bright like gold, it looked extremely transparent.

These pureed pumpkins were all steamed by Li Yi himself, and then filtered out. There was only pure pureed melon meat, without any fluff.

As a result, it melts very well in the pan and has an exceptional color.

Adding pumpkin puree has no special effect, it is just for color matching, so that the color of the soup base is more golden and looks better.

The taste of soup still depends on good raw materials and long stewing.

After boiling the pumpkin puree, Li Yi went to the steamer and took out clay pots from it.

Clay pots are sealed with plastic wrap and covered with lids.

Li Yi opened a can, and after peeling off the plastic wrap, a fresh seafood smell wafted out.

Lin Yilun finished cutting the beef on hand, wiped his hands, and walked over.

"What is this? Buddha jumped over the wall?"

He looked at the ingredients in the jar curiously, and counted them all: "Abalone, sea cucumber, scallop, shark's fin, fish maw, abalone, tendon, fish maw, skirt, oh, I'm going! It's really Buddha jumping over the wall!"

"Jin Tang Buddha jumps over the wall."

Li Yi smiled, and poured all the ingredients in the jar into the pot, mixing them with the golden soup.

After turning on the fire and stirring it to a boil, he poured the soup and ingredients into a small pot beside him.

After that, he continued to boil the next pot of golden soup.

Looking at the soup in a small pot, Lin Yilun admired: "No wonder you sell 688 for a pot of golden soup. This is obviously a whole portion of Buddha jumping over the wall!"

The cameraman also came up close and pointed the lens at the soup base.

Seeing the rich ingredients in the pot, the live broadcast room was full of barrage.

"I'm sorry, I'm superficial. I didn't expect that the bottom of the golden soup pot is a whole serving of golden soup Buddha jumping over the wall..."

"Damn it! It's not expensive to sell 688 for the bottom of this pot! Are all these ingredients worth the cost?"

"I'm sorry, I take back what I said just now, this pot is really worth it! If I go, I will have to order one too!"

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(End of this chapter)