I have become popular in modern times with food

Chapter 269 Seafood Risotto
As the New Year approached, Lao Wu's duck farm was much more lively than usual.

He also contracted all the adjacent wasteland, and he didn't know where he learned the management skills. He built a half-sized ecological park to receive individual tourists and retail the farmed ducks and geese.It's just that the opening time is uncertain, depending on his mood.

Yu Jian walked around the ecological garden for a long time. She really felt that the thinking of modern people is broad. If it was placed in the Tang Dynasty, it would be a proper daily income. Those princesses in the palace and the mansion Your lord, you have to trample down this door every day.

Lao Wu is now in high spirits, pointing to the country he has laid down and said: "If this continues, next year I will be able to double the size!"

Yu Jianguo nodded in agreement: "I think it's okay, but you have to increase the breed of poultry."

Lao Wu has already made plans: "The rabbit and deer species have been ordered, and they will arrive in the spring. At most, you will be able to serve new dishes in May!"

rabbit?deer?

Yu Jian was delighted, if Lao Wu could really breed high-quality meat, there would really be high-end ingredients on the menu of Yu's restaurant.

The rich and powerful Fifth Boss once again showed his financial strength when paying the bill, decisively erased the odds on the bill, and even asked someone to drag out a huge snakeskin bag from the slaughter base, and winked at Yu Jian: "It's all Good stuff, go back and taste it."

Yu Jian put on a straight face: "You can't be..."

Lao Wu hurriedly explained: "I'm a good citizen, and I never do anything illegal. This is the first batch of rabbits and sika deer. I think it's a bit mean, but it's the best time to eat, so I slaughtered them all. There are not many, so I can only taste something new..."

Only then did Yu Jian put her heart back into her stomach.Turning around, he took out his mobile phone, tapped out another bill, and handed it to him: "Lantingxuan's bill, do you think it's right, I'll give you the money directly."

The fifth child glanced at him and said nothing.

"Look, I have to go back!" Yu Jianguo had already looked at her in the rearview mirror, and Yu Jian urged.

The fifth child also took out his mobile phone and looked at it for a long time, and said, "Old Tang's? You've already paid for it..."

paid?
Yu Jian was at a loss.She had just asked the accountant to reconcile all the accounts a few days ago, so how could she have paid.

Seeing that she didn't believe it, Lao Wu directly showed her the receipt record: "Old Tang transferred the money directly, and he paid too much. Remember to tell him for me that it will not be allowed next time. My brother, I will settle the account. If there is another Next time, I won't do Lantingxuan's business..."

The due date for payment was yesterday afternoon, which happened to be when she was very busy.

Is it...

With a thought in her heart, Yu Jian took back her phone and ran to the passenger seat, shouting, "Then I'll be leaving first, thank you for the... game!"

……

"Hey! No, no! You can't do this! Have you ever learned Western food?!" In Lan Tingxuan's kitchen, there was a sound of pots and pans, followed by angrily cursing.

Before the opening hours, Xiao Lin, who was whispering to the front desk, shrank his neck, felt a chill coming from his body, and asked in a low voice, "Who is this man? Why did he point fingers at Lao Yang as soon as he came here?"

The lady at the front desk let out a "shh", looked inside, and saw that they were all busy with their own affairs, so she said to him: "Chef Tang's friend came from abroad, it seems to be some Michelin chef... ..."

As he spoke, he dug out a magazine from nowhere, pointed to the character on the cover and said, "Here, it's him!"

Xiao Lin looked over, but he had a fairly handsome face, showing a warm smile, dressed in fashionable and stylish, but with yellow hair, which made him look a bit nondescript.

And... the one in the kitchen, except for the same yellow hair, doesn't have any relationship with the gentleman in the magazine.

Xiao Lin stuck out his tongue, and asked again: "Where is Chef Tang? You came back yesterday, why didn't you see him?"

The lady at the front desk spread her hands: "You ask me, how do I know? I'm not a roundworm in the chef's stomach."

Xiao Lin: "You have changed. You used to be so glued to Chef Tang that you were reluctant to leave, but now that the boss is back, you don't even care?"

The lady at the front desk sneered, pushed him away and took back her magazine: "Now the little boss is the goddess in my heart! Smelly men and all, get out of the way!" Don't hinder us women from growing up!
Xiao Lin wanted to say something else, but the smelly man pushed the door and entered, carrying a suitcase that looked a bit quaint.Seeing the two of them, he nodded and smiled slightly: "Thanks for your hard work, everyone."

Xiao Lin immediately stood up in awe, straightened his body and replied, "No hard work, no hard work!"

The young lady at the front desk looked at his ineffective appearance and smiled wryly.What are you working hard for?If it weren't for the little boss, you wouldn't even have the chance to be a waiter at the door now! ! !
And that stinky man, if he said he would abandon them, he would abandon them. If everyone hadn't insisted on waiting for the little boss to come, they would all have to pack their bags and go home.

Thinking about the young lady at the front desk, she became angry for no reason, and gave Tang Yuan a hard look.

Tang Yuan didn't notice her scorching gaze, but the constant yelling and cursing from the kitchen caught his attention.He shook his head helplessly and walked towards the back kitchen.

Huang Mao has completely lost his patience, where did the second chef find it, why is he so... stupid!I've told him countless times that western food must have orthodox western cooking methods, so why do you always look at him with such ignorant eyes? !It just drove him crazy.

"Xiao Yang."

Yang Jianxin finally heard the voice that made him amnesty, turned his head and shouted in a crying voice: "Chef Tang!"

Tang Yuan smiled lightly, waved his hand, let him go out to take refuge first, and walked into the kitchen by himself.

Huang Mao was still panting desperately. On the cooking table was a plate of colorful seafood risotto. Tang Yuan probed with his fingertips, and there was still a trace of warmth.

He picked up the spoon again and put a spoonful into his mouth. The rice grains were a bit hard, but they were still delicious, so he wouldn't have to suffer such a big meal.

"It's delicious." He raised his spoon.

Huang Mao glanced at him angrily: "You don't even know how he does it, so you almost gave me a big spatula for Chinese food!"

As he said that, he used his body to resist Tang Yuan who was standing in front of the cooking table, held the plate with one hand, dumped the food inside into the trash can, grinned and showed his white teeth, and smiled: "Let me see, what is real rice?" Seafood Risotto!"

Traditional seafood risotto requires the use of short-grain rice, which is highly water-absorbent, and will maintain a moderately firm taste even if it is cooked for a long time.

Huangmao first soaks the rice grains in water, and after all the rice milk on the surface is soaked out, add water and start cooking.

The most important ingredient in seafood risotto is seafood.Clams and mussels are boiled in boiling water until they are opened, then removed, and then immersed in ice water to maintain the taste.Then hold the knife in the left hand, mince the garlic, mince the parsley, put olive oil in the pan, first sauté the minced garlic until fragrant, pour in the cooked rice, and fry until golden brown, then add diced carrots and onions , stir-fry until fragrant.

White wine should also be added to the risotto to preserve the best taste of the rice grains, then add squid broth and cook until thick, then add clam meat, mussels, put a few peeled shrimp tails, and add broth to collect the juice .

After serving, sprinkle with chopped celery leaves, drizzle with olive oil, and sprinkle with black pepper. This is the most traditional seafood risotto.

The yellow hair is done in one go, and the movements are smooth and flowing. At this moment, it really embodies the skills that a Michelin chef should have.

(End of this chapter)