They Gather Here

Minano coughed lightly: "Can I have another bite?"

She thought that she could be accommodated in everything she asked with a shy face.

result……

"No." Said in unison ×n.

"I ate too fast just now, I didn't taste the taste."

"No."

"I……"

"No."

This is no way.

Minano looked at the Longjing shrimp in front of him, and felt that the curling tea smell was like a kitten's paw, constantly scratching his heart.

Fortunately, she wasn't overwhelmed by the deliciousness, and she didn't forget the business.

"Speaking of which, can we publish the recipe in a magazine?" She tentatively asked Luo Zhen, "Should it involve commercial secrets?"

"It's okay." Luo Zhen waved his hand indifferently.

"Hey?"

"For a long time, no matter which version, the recipe of Longjing Shrimp has always been made public. How many chefs can make it vividly?"

It's really not humble at all.

However, Minano Tang didn't dislike this kind of arrogance, and even liked it a little.

She repeatedly looked at Luo Zhen——

Not to mention the delicious food, coupled with handsome and young, as long as a little packaging, it will definitely become a hit!

The young man has a future, he can dig deeper.

Thinking of this, the corner of Minano's mouth could not help but draw an arc.

Author's message:

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PS:

Thanks to the cute world's salted fish spike ×10.

Thank you for your recommendation tickets, monthly tickets.

Many thanks!

Chapter 18 "Dancyu" and Longjing Shrimp (End)

The next day, Saturday.

Luo Zhen opened his eyes and found that the sky was only dim, and it was definitely not the time to wake up naturally.

However, because he just woke up, his head was still a little dazed, so he didn't know what woke him up.

Just then, there was a knock on the door.

So early, who could it be?

Luo Zhen climbed out of bed and asked casually, "Who is it?"

A female voice came from outside the door: "It's me, Jie Ye Tang, the editor-in-chief of "Dancyu"."

"Well……"

"Aren't you going to open the door?"

"Let me put on some clothes first."

Minano outside the door laughed "Pfft!"

She clearly heard that Luo Zhen had arrived at the door just now, and the hinges of the rolling shutter door even made a "cracker-cracker" friction sound.

This shows that the izakaya often has guests visiting in the early morning, and it is the kind that Luo Zhen can meet in pajamas. The relationship between the two must be very close.

In Junyechan's mind, he couldn't help flashing across the girls in the neighborhood committee like shooting stars, and gave a slight "tsk!"

Just when she was gossiping endlessly in her mind, the door opened.

"Editor Minano, good morning." Just after greeting, Luo Zhen noticed the camera hanging on the other's chest, and asked, "We didn't make an appointment yesterday, did we?"

"I'm sorry, I made this decision on my own." Jie Yechen replied, "Actually, countless questions formed in my mind yesterday, but the Longjing Shrimp was so delicious that it made me feel like a mess, and it was hard to sort out all those questions for a while. Wanlu, so I can only take notes after I go back, and I will ask you again today."

"That's why, come in."

Luo Zhen let the door open.

Minato bowed his thanks and went into the izakaya.

It is early autumn now, and the room is slightly cool, but the aroma of various commonly used seasonings is combined in the air, making it look warm and warm.

Is such a smoky izakaya chef really the one who made the Longjing Shrimp dish?

Minano Chan was confused for a moment.

Luo Zhen moved out a chair in front of the bar, poured a glass of water and put it on it, and asked, "Speaking of which, how did Editor-in-Chief Minano find my store?"

Minano replied: "Ms. Erina recommended me to find the first and second chefs."

"But you didn't expect that Miss Yangnai would be chosen again?"

"Yes."

"What a coincidence."

"I think so."

Minato shrugged with a smile, then opened his handbag, took out a notebook from it, and spread it out.

----------

1. Obviously, sea prawns have a stronger fishy smell, and contain more salt and iodine. Why are they lighter and more palatable than river prawns?

2. Compared with Longjing Shrimp in other Huaxia restaurants, why is Longjing more fragrant?

3. It seems that eating only one dish is not enough.

----------

After reading the third question, Luo Zhen felt a deep resentment.

Yesterday, Junye Chan was forced to eat only three shrimps, and now he probably still "has a grudge".

Luo Zhen coughed lightly, and began to answer one by one: "About the first question, I will make you a cup of Longjing autumn tea, and we will discuss while drinking."

After speaking, he removed the water glass on the table and changed to a glass to make tea.

Not long after, a scent of tea wafted through the room.

Minano held up the fine product.

Rich!

She showed a startled expression: "It's thicker than spring tea, and, isn't it...um...does it have an astringent taste?"

Luo Zhen nodded: "That's right."

For West Lake Longjing, where spring tea is the most expensive, the surprise between spring tea and autumn tea is extremely obvious——

The tea soup brewed from spring tea is a kind of transparent yellow-green color, and it will be accompanied by a strong fragrance when brewing; although autumn tea has fragrance after brewing, it is not so pure, and the tea soup will be slightly astringent after entering the mouth. taste, the overall quality is slightly inferior.

Even so, there are still many tea drinkers who prefer Longjing autumn tea, precisely because of the astringent taste of autumn tea.

When used as a drink, this astringent taste has a significant refreshing effect, just like the long-distance bus drivers in Huaxia, many of whom like autumn tea.

And as food...

"Is this astringent taste that neutralizes the heavy taste of the sea prawns?" Minano asked.

"There is this reason." Luo Zhen nodded, "However, it is also very important for me to wash and blanch the shrimp before frying."

"so amazing!"

"Also, car prawns are not as heavy as you said."

"That's it..."

"Reality is not comics, and ingredients are not Pokémon. There is no such obvious restraint relationship. The taste of a dish is the result of a combination of many aspects."

These words have a feeling that the epee has no sharp edge, and it is too old-fashioned.

Minano Tang originally thought that given the other party's age, he would exaggerate the role of autumn tea and then show off his innovation.

She couldn't help but nodded, and continued to ask, "What about the second question?"

Luo Zhen pondered for a moment, and replied: "'Compared with the Longjing shrimp in other Huaxia restaurants, why is the Longjing aroma stronger?', this is also a combination of various reasons."

Minano turned over the notebook: "You say."

"First of all, you can't be reluctant to part with the tea leaves. If you don't use enough tea leaves, then naturally..." Luo Zhen noticed that the other party was staring at him, "What's your expression?"

"stare--"

"Don't look at me like that. What I said just now is the problem of 90% of the stores making Longjing shrimp."

"Okay, then what?"

"Furthermore, after the shrimp is put into the pot, it should be fried quickly, and the action of seasoning should be agile. After a few pulls, it will be out of the pot, so as to ensure that the shrimp is tender and not old."

"..."

"The last point, most of the Longjing shrimps in other restaurants require lubricating oil, and they use animal butter (Huaxia uses lard). The shrimps after oiling are too fragrant and will take away the fragrance of the tea. Boiled water."

"But shrimps are easy to cook, and they will lose their tender taste after a little delay, and they will be fried quickly after blanching..."

"After blanching, it is best to reach seven ripeness, and when it is quickly fried, it is enough to reach tenth ripeness."

It's easy to say.