The Peony Silver Belt Fish Sashimi has been a hit with diners since its debut, attracting many customers who have come specifically to try it. As a result, the rice shop has seen a significant increase in customers by 20%.
Xu Milu had been making peony silver ribbonfish sashimi for several days in a row, and now she felt like she was covered in fishy smell.
Over the past few days, through continuous practice, she has gradually figured out how to use the Cui family's knife skills to process fish, and she has actually mastered them. The deliciousness of the processed ingredients has reached a new level.
Today's Menu
[Basic Set Meal: Water Lily Tea, Cold Purple Seaweed Salad, Sweet and Sour Pork Ribs, Radish Stewed Pork Ribs, Steamed Silver Belt Fish, Steamed Millet with Pumpkin and Egg Custard]
[Intermediate Set Meal: Water Lily Tea, Tea-infused Wheat Ear with Double Yolk Eggs, Cold Purple Seaweed Salad, Radish Stew with Pork Ribs, Steamed Silver Beltfish, Steamed Millet with Egg and Milk Pumpkin, Ping Pong Grape Smoothie.]
[Premium Set Menu: Water Lily Tea, Tea-infused Wheat Ear Double Yolk Egg, Cold Purple Seaweed Salad, Steamed Silver Beltfish, Peony Silver Beltfish Sashimi, Raw Golden Abalone Slices, Split-Back Cherry Blossom Sweet Shrimp, Seaweed and Egg Drop Soup, Ping Pong Grape Smoothie.]
"Huh? Why don't you have braised abalone and pork with Shaoxing wine anymore? Can't we order it separately?"
Wang Ni looked disappointed when she saw the contents of the premium set meal. She had been craving the roast pork from that day and had finally waited until this month to order the premium set meal, only to be told that the contents had changed.
"Our menu changes constantly, and the set menu contents are also determined by the ingredients. I suggest you try the premium set menu. Only the first five customers who purchase the premium set menu each month can taste the golden abalone."
Xiao Tao pointed to the lone golden abalone in the aquarium and said with a smile:
"There's only one left this month."
"But it's only the beginning of the month!"
Wang Ni's eyes widened. She had come specifically for that mouthwatering delicacy and had even assured her friends that she would be embarrassed if she didn't get to eat it.
A friend on the side started shouting:
"Nini, how about we go eat Japanese food? This restaurant is ridiculous. It's not even a high-end luxury brand, and they have purchase limits."
"Yeah, do they really think this is a five-star hotel?"
Xiao Tao smiled silently:
"This Peony Silver Belt Fish Sashimi was developed by Mr. Cui Shengguo, the head of the Cui Family Restaurant in Beijing. Even Mr. Cui himself praised the silver belt fish as a rare delicacy. Why don't you give it a try?"
After a moment's hesitation, the group realized they were all experts in food, drink, and entertainment, and had certainly heard of the Cui Family Restaurant's reputation.
"Really?"
"Chef Cui can actually travel all the way to Ningcheng? That's a huge exaggeration!"
Several people, enjoying the spectacle and not minding how much trouble it caused, started to jeer and jeer.
"Okay, I'll order your premium set meal. If it's not good, I'll ruin your reputation."
...
...
"Smash the signboard?"
Xu Milu looked up in surprise, the kitchen knife in her hand gleaming: "Who is it?"
Xiao Tao quickly explained, "They seem to have heard of Chef Cui's name, and said they'd smash his signboard if the food wasn't good."
Xu Milu nodded knowingly and directed Xiao Mo to scoop the abalone from the aquarium outside. After a quick rinse, she swiftly and decisively began to cut it.
The abalone, weighing two and a half pounds, wriggled restlessly. Before it could react, Xu Milu pierced the abalone shell with a knife and removed the whole abalone meat.
Take a handful of salt and rub it carefully to remove the mucus from the abalone, remove the teeth, and keep the abalone liver.
Simmer abalone liver in hot water with a little salt, let it cool, then mince it and put it into the abalone shell. Add a side of grated radish for the most natural and perfect dipping sauce.
"Boss, weren't you making abalone sashimi? Why do you need to cook it first?"
Da Liu, who was standing to the side helping, couldn't help but ask the question that had been bothering him.
Xu Milu briefly boiled the abalone in the water until the meat turned slightly white, then immediately removed it and placed it in ice water to chill before answering his question:
"Grandpa told me that the processing method should be determined according to the quality of the ingredients. This abalone is large and its texture is more resilient than that of ordinary abalone. Soaking it in water and then chilling it will make its meat crisper."
"So that's how it is!"
Da Liu immediately wrote it down, then suddenly remembered something and whispered:
"Boss, these past few days, Master has been carving radishes whenever he has a spare moment. What's going on?"
Xu Milu paused, followed Da Liu's gaze, and sure enough, saw a pile of "miserable"-looking radishes in the corner of the box.
She then realized that the old man was just putting what he had learned into practice.
Judging by the old man's enthusiasm for learning, I'm afraid he'll become a renowned chef before she even graduates from her apprenticeship.
...
...
"Hello, this is your four-person premium set meal: tea-infused wheat double-yolk egg, cold purple seaweed salad, steamed silver ribbonfish, peony silver ribbonfish sashimi, raw golden abalone slices, cherry blossom sweet shrimp with open back, seaweed and egg drop soup, and ping-pong grape smoothie. Please enjoy."
As soon as the dish was served, someone couldn't help but burst out laughing. There was no other reason than that the radish carvings on the plate looked like they had been gnawed out with teeth. Not only were they crooked and broken, but they were also missing limbs, making them look particularly funny.
"Your chef's cooking skills are hilarious..."
Xiao Tao was a little embarrassed.
The old man was off work today and left a big basket of radish flowers for the kitchen. These few were the ones the boss had picked out as the best looking.
Wow! Is that the giant abalone from before? It's so thin!
Wang Ni noticed the plate of abalone slices that were as thin as cicada wings. She couldn't help but reach out with her chopsticks and pick up a slice. The translucent abalone slice swayed slightly, like a piece of glass.
She was reluctant to put it in her mouth, so she swallowed hard, took a few photos and posted them on her WeChat Moments before finally putting the abalone slice into her mouth as if on a pilgrimage.
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