Time Smuggling Starting from the Year 2000

Netizens upload chapter 227 Chapter A1 (3)

The ingredients, for the chef, are the guns in the hands of the soldiers, and the mother-in-law of the woman Baolifu ...

Whether for Fulin Hotel or other high-end restaurants in Hong Kong, dried abalone from Japan is indispensable, not only because of the deep sea in northern Japan, the sea is deep and clear, and the abalone grows particularly delicious. The most important thing is that Japan has a special technology for drying abalone. The secret is not disclosed. Therefore, even if there are fresh abalone with excellent quality (such as South Africa and New Zealand), it cannot be dried in Japan. Bao effect.

This is a very interesting thing. China is the country that eats abalone the most and likes abalone the most. But Japanese dried abalone is the best abalone produced in the world. The signature dish "Abalone" of Fulin Hotel is always selected. It is high-quality Japanese abalone. However, as people eat more and more abalones, the volume of abalones becomes smaller and smaller. A three-head dried abalone needs three fresh abalones to be dried. Such a large net abalone grows normally in the sea. , At least 30 years.

Although the weight of abalone used in Fulin Hotel is also decreasing year by year, as a chef, whether it is Li Wenji or Yang Guanyi, he still hopes to use better abalone to cook.

In the fax to Fulin Hotel, Liu Ziqing claimed that there were hundreds of three-headed net abalones. Li Wenji didn't believe it, but even if there were only ten, it wouldn't be a loss to come and go. The master asked him to come, and he would coming.

For Li Wenji, 10 or 100 three-headed net abalones are precious, but the three-headed abalones passed by him are unknown, and in the early years, they have not done one and two abalones. This time it is just a bigger business. .

But when he really saw Liu Ziqing's netball, he was shocked.

Yes, it was shock.

This is better than knowing the 9/11 incident. More shocking than hearing the oil price increase. After cuckold.

Li Wenji calmed down, picked up the tea and moistened his throat before asking Liu Ziqing: "Where did your boss get these abalone places?"

Liu Ziqing has been in the auction house for 20 years. What kind of emotions does a person have, so he smiled and said: "I work part-time. What the boss lets do is what to do, where can I ask so much."

Speaking of roots, Li Wenji is a chef, and even the biggest chef is a chef. Cook. You should be in the kitchen without learning how to cover up your expression. The more famous chef, the bigger his style. The less you have to cover yourself up. therefore. As a chef, Li Wenji was surprised. It is impossible to hide Liu Ziqing.

In the auction house, this expression means that your baby has appreciated by another 15%.

Li Wenji is shallow, but has a deep vision. As a chef, he can easily distinguish the primary and secondary from the table. Of course, he also knows what kind of abacus Liu Ziqing is playing. He **** tea and says: "Tell me, you sell What charter is this abalone? "

Liu Ziqing rubbed his hands secretly and said with a smile: "My boss has a family history and saved some precious abalones, but now I want to sell them for a good price, but there are a lot of them. After thinking about it, I think I should ask Master Yang Guanyi. "

"Really there are 100?" Li Wenji couldn't help but pick up the abalone in the incubator, although he knew it was wrong.

"More than 100, I'm afraid there are only 1,000." This is Huang Xuan told him that although Liu Ziqing was upset, he still said this. In the negotiation, it is still very important to grab the first.

Li Wenji scoffed and said, "Young people, abalone and abalone are different."

He said this and gave Liu Ziqing a contemptuous glance.

Liu Ziqing was considered middle-aged and was said to be a man by Li Wenji, who was only 10 years old. "He was a little angry, but he couldn't smash the affairs of today, so he just took some indignities:" So ask Li Wenji Sir, how is this abalone different from ordinary abalone? "

Li Wenji snorted softly, pushed the cup in his hand to the middle of the table, beckoned, and said, "Preserved egg, come over and see this abalone and tell your brother Liu."

Yang Guanyi is most famous for abalone, and Li Wenji not only learned the true taste of it, but also pondered many new dishes over the years. He called himself "Wan Chai Renjia", and his apprentices were divided into two to learn from them. One of the craftsmanship. The original name of the preserved egg was Pi Shouzhou. When you entered the restaurant, it naturally reminded you of the preserved egg porridge. He is learning abalone cooking and has already scored Li Wenji three points

Appreciate, now in addition to his master, other chefs have to call him Pige

Preserved egg is just thirty years old, still full of strength and strength. Originally sitting behind Li Wenji, he stretched his head to look. Now he is called to the front, his eyes blinking at the abalone in the thermostat, and then flipped in his hand. For a long time, I picked it up and smelled it before saying, "This is a net abalone made by the Huagu family."

"Oh?"

The preserved egg glanced at the master before continuing: "When drying the abalone, the fresh abalone that is harvested should be washed with clean sea water to remove the sediment and other dirt on the surface. Now many people either do n’t understand, or do n’t Pay attention to, wash the abalone with clean water or tap water, the abalone meat is tender, wash with tap water, it is easy to absorb water, and the quality will be much worse. "

"It's like using normal saline for infusion." Liu Ziqing said he understood.

Li Wenji coughed and the preserved egg continued: "When removing the shell, different masters are different. Generally, they hold a round-headed knife from the thick part of the front of the shell and insert it along the wall of the shell to cut off the meat column to take the meat. Take out the shell, remove the connected internal organs, and wash the body. This step is not difficult to say, but it is not easy to take out the entire abalone shell. But I say it is because the Huagujia drying is due to the knife edge . "

"Blade?" Liu Ziqing looked at the abalone in the box, but didn't find it.

The preserved egg clicked with your finger and said, "This abalone is already very large. If it is directly dried and dried too slowly, it will easily deteriorate. Therefore, it is necessary to cut the back of the abalone two to four knives diagonally. The film is large and complete, and the knowledge is great. For example, how many cuts are made, such as where to cut? Each abalone is different, and the cutting position is different. "

He said here, Li Wenji stretched his eyebrows and said, "Young people, understand now? The same thing, the taste of cutting two knives and cutting four knives is different, and the taste when cooking is also different. There are also constant, masters who can do this in Japan, and the times are different. The older generation of Japanese masters, the dead and the undead, are almost impossible to do. "

He said this with great emotion: "Now the abalone does not wait until it reaches 3, and it is caught and eaten. In the future, if you want to see two abalones, it is basically impossible, that is, three abalones, It is also rare. Nowadays, the younger generation in Japan, not to mention the three-headed abalone, there are not many people who have the opportunity to cut the abalone. The craftsmanship can only be practiced by hand. What kind of hands can 500 only practice? Those practicing on the mat can always only dry the abalone, not the abalone. "

Liu Ziqing did not resonate with this generation of abalone masters, and smiled and said: "So, the 5 abalone here, the price is more expensive than ordinary abalone?"

"I'm not afraid of it." Li Wenji tasted tea again, and said, "The 5 abalones must have been made by the masters of the Huagu family. Maybe they are the" Master of Heaven "of the previous generation. Based on the name of the Huagu family, I Let you bid at will. "

Li Wenji's smiling face did not make Liu Ziqing feel much pressure. He has seen the generous person, millions, tens of millions or even hundreds of millions of yuan have been in contact. Hearing Li Wenji's words, he was very angry. You're welcome, and raised a finger and said: "150 each ~ www.readwn.com ~ only 750

"You dare to ask for it." Li Wenji still smiled. Yang Guanyi's apprentices were in a very good situation. 150 abalone are rare, but they are not rare, so he still smiled, said: " Take the preserved egg, please. "

Speaking, he leaned over and wrote a check.

Liu Ziqing, who had been waiting for the other party to admit her, did not expect to encounter such a character. Before the loss began, he instantly ecstatically, Huang Xuan ’s request was to start asking for the price from one million, OK, he raised the price by 3 , Can be described as a smooth job.

Li Wenji will write a 7-digit check and give it to Liu Ziqing, ruddy face: "If Mr. Liu still has abalone, I can write 10 such checks."

Determining the value of these Internet abalones, Liu Ziqing was not in a hurry. He was the No. 4 figure in Sotheby's China, and the contract given by Huang Xuan was the deputy general manager of the Hexin Industrial Trade Department. He knew in his heart that if he relied only on his relationship with Huang Xuan, when the factory on the Chinese side was completed, his workplace value would be minimized, so he also calmed his emotions and smiled and said: "Master Li does not mind if , Wait a few minutes for me? "

"it is good."