Lisko's American life

After doing the etiquette you should do, the young wild show will start the skilled cooking.

Although the guests in front of themselves have a greatssure, but to say that the cooking, the young wild show is full of confidence.

After all, it can become a quicker in Japan, and he is not a definite name. Many people will come here, and the name makes themselves personally, this is the bottom gas of Xiaoyan Xiu.

On the other hand, I started to introduce a greeque.

"As the most traditional style of our Japan, Nu Shi" refers to the meaning of the saints being browning jade. Its form is "a juice three dishes", which is not a style, mainly in the pottery, porcelain, lacquer, etc., in our country, this dish is also known as art. "

Speaking of your own career, and cooking, the eyes of Xiaoyong Xiu's eyes are full of confident glory, Li Sko feels that this is probably the artisan spirit of the Japanese pursuit.

Natron is gradually popular today, and has been improved by the chef. Most of the old-style places are in the order of strict upper vegetables. First, the seven cars are burst of work, next to soup. The juice is hand-made, followed by sashimi, fried dishes, cooking, burning, and final rice, but today's development today, and not in this order, no longer stick to the kind of cuisine, most It is the law of hot dishes after the top of the cold dish, so that the culinary masters can flexibly distribute the food.

Moreover, the feature of European cuisine is joined. Now the Naterni Stone in Europe is also very popular, and has become a creative trend in the dish.

The small wild show first gave a few people a clear tea and appetizing wine, and the wine was accompanied by a faint fragrant sakura rice, poured on a shallow small wine.

Li Sko drunk, suddenly feels very good, but more in line with women's taste, this degree is true with the drink for the havan in this wine field.

Looking at the dazzling techniques, he smelled the unique fragrance in the nose, Li Sko feels that he has a little half-full belly once again has a kind of feeding.

Soon, the first dish is on the table, after the match of the small wild show, put the first food in a small basket, look very like potted plants, the food is also a lot of chefs need to work hard The basic skills of drilling, the good gathering feast can attract the desire to eat.

Li Sko made a piece of yam, and he was made by the small wild show. I didn't have the shape of the butterfly. I also put a few salmon fish seeds, seaweed and egg yin wrapped on a piece of noodle, hiding behind it. A small sushi is wrapped with a tuna with a pepper leaf. In fact, Li Sko is still afraid to eat the squid of chewing. After all, this is not a good dining experience, chewing squid eats like rubber, this A piece remains cool. It also combines broad beans and lily petals.

There are also smoked salmon, taiquan and avocado, as an island country, Japanese eating fish culture is really Dengfeng, and many dishes must carry a variety of sea fish. Li Sko is attentive, I feel that every bite is a unique taste, the ingredient is fresh enough, the taste is also sweet, but the sashimi and sushi don't need to be delicious.

After four people finished eating the first dish, the next dish is also done. First, the small wild show first gives the nap disks in front of the four people, placed on the side, and the clear tea that has been placed. With the second dish, I went to a cup of tea again, and the guests were warm.

The second dish is the sum of the processes, the dishes are solebat and Spanish mackerel, before Li Sko is ready to start to taste, the small wild show two opens.

"Everyone, the true thick fish can touch a little mustard soy sauce, Spanish squid is needed to eat directly, and the sauce will destroy the taste of the food itself."

Li Sko first put a true thick fish film, this is a very thin piece, crystal clear, in imported, there is no soft feeling, but the meat is very firm, even Li Sko is not I like people who eat sashimi, I feel very good.

Turning to the rest of the three, Zhang Li to eat delicious, still still as before, happiness narrowed eyes, and Lin Qi is closed, chewing, estimated to analyze the other's sauce What is the material, this is also a chef's habit.

The tray in front of Tina is already empty, like a cow's peony, watching her is still unfained, food is also very like her.

Spanish mackerel Li Sko really doesn't know what kind of variety, but it is estimated that Li Sko is carefully observed, and there is a hole in the middle of the fish, filled an orange yellow thing, he stuffed In the entrance, the taste buds were blown, tasted, the citrus gas is frozen, the thin sashimi is accompanied by the jelly of sour Q bombs, and there is more sweet belt to the sashimi, this is not like It is the taste of the sashimi. It is more like when the dessert is cold. Lisco is estimated that this dish girl should like to eat. It turns out, almost scared, Zhang Li, the plate is empty, the tiger looks Holding the remaining sashimi in the Lisco plate.

Li Sko put the chopsticks in the mouth, along with Zhang Li's vision, made a displacement in front of her, and looked at Zhang Li, who was a beloved, and his eyes were full. .

There are still some wild vegetables in the sashimi. Li Sko's sashimi has been exchanged for Zhang Li. If he left it, he only has these food, and he has gone, recognizes the marinated seaweed, as for the variety of wild vegetables, read for a long time I didn't recognize it, it should be a unique Japanese.

Li Sko launched, chewing a few mouthfuls, there was no strange bitter taste, but it was full of fragrance and refreshing, just eating a mixed taste in the mouth, after eating wild vegetables, instantly recovered the original fresh.

The next dish is a soup, the small wild show two hands holding a beautiful bowl, placed in front of Lisco.

This soup bowl is placed in a red cloth, covered with a cover, Li Sko opens, the edge of the bowl is a gold foil, the inside of the cover is a gold paint outline pattern, very Japanese style cherry blossom.

As a Japanese national flower, many places have been decorated with cherry blossoms. In daily life, Sakura is also widely used by all Japanese, Li Sko feels that every country has its own national flower, but no more like Japan is so implemented. The national flower concept is that everyone is less impressed by Japan, and there is less than the existence of cherry blossoms.