Chapter 804 Steamed Sea Bass
Everyone knows that the free side dishes provided by Jian's Little House taste good, so as soon as they are served, customers happily pick up their chopsticks and start eating.
"This young ginger is delicious, tender and crisp, a little sour and spicy, and very appetizing."
"The dried fish is also delicious, crispy and spicy, with a great texture. When you chew it, the fragrance lingers on your lips and teeth, leaving a long aftertaste."
"This dried fish is perfect for making a casual snack. Chef Jian can definitely develop one!"
“Good idea!”
One of the customers nodded in agreement and turned to Xie Yan, who was not far away, and said, "Handsome, remember to talk to Chef Jian about developing the dried fish."
Xie Yan, "...Okay, sir. I'll talk to Chef Jian about it."
The free appetizers were so delicious that I couldn’t describe it as wanting more after taking one bite. It was like the gluttony in my stomach was rebelling, prompting me to eat one bite after another.
The restaurant was filled with the sounds of chewing and customers' comments.
In this lively atmosphere, the first dish, steamed sea bass, was served.
Compared with other dishes with strong colors and aromas that have a strong impact on people's taste buds and vision, light-tasting dishes like steamed sea bass actually have no advantages at all.
Especially in a restaurant where the aromas of various foods are intertwined.
However, the steamed sea bass made by Jian Yan has a unique fragrance that is like a soul-attracting aroma wherever it goes. Just by smelling the slightest hint of the aroma, your heart will be hooked, and your mind and eyes will be filled with steamed sea bass.
While Lu Jinci was serving the dishes, he noticed that everyone in the restaurant was craning their necks to look at the tray in his hand.
He was not surprised by this. He just swallowed his saliva and thought that the fish was really delicious.
Want to eat!
The guests also wanted to eat, so as soon as the food was served, several of them couldn't wait to pick up their chopsticks and start tasting it.
This steamed sea bass is served in a fish-shaped white porcelain plate. The whole fish is in perfect shape and the body has been cut to make it more flavorful and remove the fishy smell.
Generally, the skin of fish that has been recut will be damaged or turned inside out during the steaming process. However, this will not happen with fish cooked in a simple way. Thanks to the precise knife skills and the control of the steaming time, the fish skin is smooth and complete, without any wrinkles.
The fish is covered with scallion whites and shredded green onions, dotted with some bright red chili rings, and half-submerged in the attractively shiny soy sauce. The onion fragrance and the fish freshness are perfectly blended after the hot oil is poured on them.
I picked up a piece of tender fish with chopsticks and put it into my mouth. As I chewed it, there was no trace of fishy smell left, only the fresh taste of soy sauce and green onion.
Moreover, this freshness has a long aftertaste.
It is so delicious that you want to swallow it with your tongue.
Compared with the thorny crucian carp, sea bass is a fish with very few bones, which is very friendly to diners who are not good at picking bones.
Several people picked up their chopsticks and took bites one after another. In a few minutes, only a big bone was left of the fish. Even the fish head was eaten clean by one of the guests.
The guests around were so greedy that the sound of swallowing saliva could be heard one after another.
At this time, the remaining dishes were served on the table one after another.
Some people who were impatient could no longer hold back and said, "Waiter, please hurry up Chef Jian. I can't stand it any longer."
Luosang smiled and said, "Okay, sir, please wait a moment. I'll help you check how long it will take for your dish to be served."
"Thank you!"
As soon as he finished speaking, the customer remembered something and immediately said, "Oh, give me some fish, like the ones they have."
(End of this chapter)
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