People in the Far Moon: Starting a Food World

"Brother Li Xuan, what are we going to eat at noon today?".

While preparing the ingredients, Megumi Tazo asked, two days have passed since the announcement of the ordering system was issued, and basically 80% of the regular customers have known about it in the past two days, and there should be about two days left.

They are naturally very happy about the online ordering system, and with this reservation system, they will also be much more convenient.

"Today at noon, we will eat mackerel!".

Li Xuan took out a few mackerel from the ingredients on the side, which he specially ordered when he placed an order last night, with Li Xuan's appetite, one mackerel is not enough.

In the past two days, Li Xuan took the time to enter the kitchen and learned the four dishes he had obtained last time.

"Mackerel? It seems that Brother Li Xuan, you have learned a new cuisine again, but I don't know if it will be added to the menu this time. "

Li Xuan shook his head while handling the mackerel, these two dishes about mackerel, whether it is grilled mackerel with vegetable puree or mackerel chazuki rice ball, are not suitable for inclusion in the menu of the store, and they will only be eaten on a regular basis.

The processed mackerel pieces are divided into two parts, one part is grilled, and the other part is put in a pan, olive oil is poured in, and the frying begins.

As Tasoko watched Li Xuan keep pouring oil on the mackerel, he suddenly remembered the information he had seen in a certain cookbook.

"Brother Li Xuan, you use the method of raw frying," without waiting for Li Xuan to answer, she continued: "The method of raw frying is suitable for ingredients with a certain thickness of skin, and the mackerel is very suitable. "

"That's right, it's raw frying, and in addition to mackerel, salmon is also suitable for raw frying, so that the skin of the fish will be fried to a crispy crisp. "

Li Xuan poured olive oil from the pot on the mackerel pieces and taught Tian Sue some knowledge.

In addition, I will make a vegetable puree with spring cabbage as the main ingredient, and a large pot of salt kelp tea will be served in a teapot, and I will prepare a large bowl of rice and a normal amount of rice for Megumi.

Finally, a pot of mixed sushi that has been boiling is put on the table, and the rice is !!

"Let's try it, these are two dishes with the idea of spring, grilled mackerel with sansho with vegetable puree and mackerel chazuke rice ball. "

Megumi Tazo first tasted grilled mackerel with vegetable puree, which is a Japanese dish, that is, a regular dish of Japanese cuisine, and this is also the first time that Li Xuan cooked Japanese dishes for Megumi Tando.

The delicately grilled mackerel pieces and the spring cabbage puree are a perfect match for the mackerel with a sweet and tender melt in your mouth.

The combination of spring mackerel and cabbage is an excellent combination of the two flavors that enhance each other, and it is as gorgeous as the revival of everything in spring, as if you can feel the refreshing spring breeze gently blowing on your face.

Tian Sue didn't expect Li Xuan to be able to make Japanese dishes, and his attainments are not shallow, although this dish of roasted mackerel with vegetables is not a nirvana dish, but it is also a good dish, and Tian Sue is looking forward to another dish even more.

Li Xuan poured salt kelp tea into a small bowl from top to bottom, then handed the chazuke to Megumi Tazo, and poured the rest into his own sea bowl.

The salty and mellow flavor of the salt kelp tea, the juicy mackerel, the crispy fried skin, and the delicious flavor gushing out every time you chew it, and the rice that shines with pure white brilliance is like snow, making it look like a picture of spring.

This combination is undoubtedly a perfect match, which is the best embodiment of the vitality of spring, giving people a feeling of vitality after the snow melts.

I have to say that Li Xuan's dishes are always so evocative, these two dishes are very suitable for the theme of 'spring', the ingredients used, and the taste of the dishes are all in spring.

What surprised Tian even more was that Li Xuan's eclectic cooking was not limited to the current horizon because of the origin of a certain dish.

The last Burlianggun's beef stew in red wine showed that Li Xuan was understanding French cuisine, and this time he directly added French techniques to Japanese cuisine.

This ability to be imaginative and free to play is something many chefs can only dream of.

Li Xuan is not only to Tian Suohui praised himself so much in his heart, but he has not yet reached this level now, and he will definitely be in the future.

Holding his big name, Li Xuan ate grilled mackerel and chazuke, and I have to say that chazuke still has a different taste.

As for the grilled mackerel with vegetable puree, Li Xuan didn't have a small piece of fish meat on a large plate like Yi Shihui, but put the plate to the brim.

With the flavorful assorted sushi over there, it's so comfortable! Li Xuan ate three bowls with tears in his eyes!

Even if he didn't eat enough, he took out the boneless meat of the barbecue tree from the super backpack and ate a few sticks, which made Li Xuan's appetite increase greatly, and naturally the awakening level of his food cells had increased again.

In the past few days, it has reached 50% of level 8 silently, and it is getting closer and closer to the awakening of food cells.

What is your food demon? I'm really curious!!

Mid-Autumn Festival, read books every day!Charge 100 and get 500VIP coupons!

to rush immediately(Event Period: September 10th to September 12th)