Chapter 227 Ah Yi (3)

Chapter 227: a (3) good ingredients

For chefs, that's the gun in the soldier's hand, the mirror in the woman's bag, the mother-in-law in the farmer's house

Dried abalone from japan is essential to Fulin hotel and other high-end restaurants in Hongkong, not only because of the deep sea in northern japan, the sea is deep and clear, and the abalone grows exceptionally delicious

The most important thing is that japan has the technology to make dried abalone, and its secret recipe is not spread out, so even if there are excellent quality fresh abalone (such as south africa, new zealand, etc

) elsewhere, it can not be dried to produce the effect of dried abalone in japan

This is a very interesting thing

China has the most abalone, and also likes to eat abalone the most, but dried japanese abalone is the best abalone in the world, and Fulin hotel's signature dish, "A 1 abalone," has always chosen high-quality japanese abalone

However, as people eat more and more abalone, the size of abalone also becomes smaller and smaller

A three-headed dry abalone needs three kilograms of fresh abalone to be sun-dried

Such a large Wangbao can grow normally in the sea for at least 30 years

Although the weight of abalone used by 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 a fax to the Fulin hotel, Liu Ziqing claimed that there were hundreds of three Fulin hotel

Li Wenji originally did not believe it, but even if there were only ten, it was not a loss to come

The master asked him to come, and he came

For Li Wenji, although 10 or 100 three-headed Wangbao were precious, there were not many three-headed abalones that passed through his hands

He had done one and two abalones in his early years

This time, it was just a bigger business

But when he saw the Wangbao that Liu Ziqing had brought out, he was shocked

Yes, it was shock

This was more shocking than knowing about the september 11th incident and hearing about the oil price increase, second only to being cuckolded

Li Wenji calmed down for a while, picked up the tea and moistened his throat before asking liu ziqing," where did your boss get these abalone

" Liu Ziqing had been in the auction house for 20 years, and he immediately knew what kind of mood a person had, so he smiled and said," I work

The boss does whatever he wants

How can he ask so many questions

" In the end, Li Wenji was a chef, and even the biggest chef was a chef

As a chef, he should be in the kitchen

He didn't have to learn how to hide his expression

The more famous the chef was, the greater his presence, and the less he needed to hide himself

Therefore, as a chef, Li Wenji's surprise could not be hidden from Liu Ziqing

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

Li Wenji was shallow, but he had a deep vision

As a chef, he could easily distinguish between the main and secondary guests at the table

Of course, he knew what liu ziqing was up to

He sipped his tea and said," tell me, what is the rule of this abalone you sell

" Liu Ziqing rubbed his hands in secret and smiled

" My boss has a family background

He has some precious abalone

Now he wants to sell it for a good price, but there are too many

After thinking about it, he thinks he should ask master Yang Guanyi

"" Are there really 100

" Li Wenji couldn't help but pick up the abalone in the thermostat again, although he knew it was inappropriate

" There are more than 100, I'm afraid there are 1,000

" Huang Xuan told him this

Although Liu Ziqing was nervous, he still said it

It was important to take the lead in the negotiations

Li Wenji snorted and said," young man, abalone and abalone are different

" As he spoke, he gave Liu Ziqing a scornful look

Liu Ziqing was also a middle-aged man

He was called a" young man" by Li Wenji, who was only 10 years older than himself

He had a temper at the moment, but he couldn't do anything wrong today, so he just said angrily," Mr

Li Wenji, what's the difference between this abalone and an ordinary abalone

" Li wenji snorted, pushed the cup in his hand to the middle of the table, waved and said," pipan, come and look at this abalone

Tell your brother liu

" Yang Guanyi was most famous for abalone, and Li Wenji not only learned the true flavor of it, but also pondered a lot of new dishes over the years

He named himself" wanzai family," and his apprentice also split into two, learning one of the craftsmanship

The original name of the preserved egg was pi shou zhou

When they entered the restaurant, they naturally reminded people of the preserved egg porridge

He was learning how to cook abalone

He had been well received by Li Wenji

Now, besides his master, the other cooks would call him big brother pi

Pipan was just thirty years old, and he was still very young

He had been sitting behind Li Wenji and looking at the abalone with his head outstretched

Now he was called to the front

He looked at the abalone in the thermostat without blinking

Then he took it in his hand and looked for a long time

He picked it up and smelled it

" This is a Wangbao made by the huagu family

"" Oh

" The preserved egg glanced at the master before continuing," when drying the abalone, wash the mud and other dirt off the surface of the fresh abalone with clean seawater

Nowadays, many people either don't understand it or don't pay attention to it

Wash abalone with water or tap water

The meat is tender and easy to absorb water with tap water

The quality is much worse

"" It's like using normal saline for an infusion

" Liu Ziqing expressed his understanding

Li Wenji coughed, and the preserved egg continued," when shelling, different masters are different

They usually use a round-headed knife to" insert" the meat from the front of the shell along the wall of the shell, cut off the meat column to take the meat out of the shell, remove the connected internal organs, and wash the body clean

This step is not difficult to say, but it is not easy to take out the whole abalone in one piece

But I say that it is made at huagu house because of the blade

"" Blade

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

Pipan pointed and said," This abalone is already very big

If it is directly dried and too slow, it will easily go bad, so it has to be sliced two to four times on the back of the abalone

It has to be cut continuously to maintain the size of the abalone and the integrity of the body

There is a lot of knowledge in this, such as cutting a few ways, such as where to cut it, each abalone is different

The position of the cut is different

" At this point, Li Wenji raised his eyebrows and said," young man, do you understand now

For the same thing, cutting two knives and cutting four knives are different in appearance, and the taste of cooking is different, and the number of masters who can do this is also counted in japan

The times are different

The old generation of japanese masters, the dead ones, the undead ones, almost can't do it anymore

" When he said this, he said with emotion," now the abalone is caught and eaten before it grows to three

It is basically impossible to see two abalones again in the future

Even three abalones are rare

The younger generation in japan nowadays, let alone the three-headed abalone, doesn't have many people who have the opportunity to cut 500 four-headed abalones

Their skills and skills can only be trained by hand

What hands can only be trained by 500

They can only practice on the mat

They can only dry the abalone and never dry the abalone

" Liu Ziqing had no sympathy for the feelings of this generation of abalone masters

He smiled and said," so the price of five abalone here is much more expensive than ordinary abalone

"" You're not afraid

" Li Wenji took another sip of the tea and said," these five abalones must be made by the master of the huagu family

Maybe they are the'master tianwang' of the previous generation

Just based on the name of the huagu family, I will let you make any bid

" Li Wenji's smiling face did not put much pressure on Liu Ziqing

He had seen a lot of people

Millions, tens of millions, even hundreds of millions of yuan were in contact

Hearing Li Wenji say this, he was angry and impolite

He raised a finger and said," 1

5 million each

Five is 750

"" how dare you

" Li Wenji was still smiling

Yang Guanyi's disciples were doing pretty well

1

5 million abalones were rare, but not rare

So he smiled and said," here you go, preserved eggs

" As he spoke, he leaned over to write a check

Liu Ziqing, who had been waiting for the other party to admit defeat, did not expect to meet such a person

Before he started to lose his mood, he immediately became overjoyed

Huang Xuan's request started at a million, and 50 was enough

He increased the price by three times, which was a smooth start

Li Wenji blew on the seven-digit check and handed it to Liu Ziqing

" If Mr

Liu still has abalone, I can write ten more checks like this

" After confirming the value of these Wangbao, Liu Ziqing was not in a hurry

He was number four in the china area of the Wangbao

Huang Xuan's contract was the vice president of the ministry of trade, and he was also a member of the top management

But he knew in his heart that if he only relied on his relationship with Huang Xuan, When the factory on china's side was completed, his workplace value was reduced to the lowest, so he gathered his emotions and smiled

" If master li doesn't mind, wait for me for a few minutes

"" Okay