Chapter 37 Full Tucao Mode Open

After Chef Dai finished speaking, he looked at Jiang Hao nervously.

Jiang Hao took two bites and nodded with a look of enjoyment on his face.

"thumbs up."

"There is a poem saying: 'Sea fish, sand and jade skin, golden and juicy. It is not necessary to decorate a sword if you enjoy a good guest from afar. If you give poor food a few times, your love is full. In the end, when you eat Kuihuo, this taste is not due to you. .' That's a compliment to shark fins."

Hearing Jiang Hao say this, Chef Dai's nervous expression was obviously relieved.

"It's a pity~"

Hearing these two words, Chef Dai's heart throbbed just now, and I swear, what else is this bastard going to say.

Zhen Xiaoqiu continued to cheer, "What a pity?"

Jiang Hao put down the spoon, turned his face to the camera, and talked eloquently:

"There are many classifications of shark fins, according to the place of origin, naturally led by sea tiger fins, as well as group fins from plowshare rays, Tianjiu fins from cowhide sharks and basking sharks, and butterfly green fins and blue flakes below them. Wings, teeth pick wings, etc."

"Based on parts, it can be divided into tail wings, ridge wings, and wing wings."

"This bowl of shark's fin stew is well done and full of flavor, but unfortunately, the shark fin material used is only inferior butterfly green fin, and it is also the cheapest fin."

"I can only say that the cooking skills are good, but the materials are not good. I can only give 5 points for the rating."

After Jiang Hao finished speaking, he shook his head helplessly, with a sympathetic look.

"5 points, I failed again. Could it be less? I think it's delicious." Zhen Xiaoqiu said in a timely manner.

Jiang Hao spread his hands, "No way, if he wrote shark fins in thick soup, I wouldn't give it such a low rating, but on the menu he wrote "Raw Crab Meat Braised Sea Tiger Fins", using the name of sea tiger shark, some Suspected of deceiving customers."

"And you look at the price, a bowl of soup is several thousand yuan, obviously it's being sold as a top grade, so I can only give it a pass."

These words are a little bit stingy.

The price of ingredients is only one aspect of food. Many dishes use the most common ingredients, but they can make the most delicious dishes. However, if you use gimmicks to deceive customers and make them inferior, this is not a concept.

Jiang Haoming explained that, in fact, a ruthless knife had been stabbed in the dark, and when the knife saw blood, Chef Dai's face became even more ugly.

He is a little afraid to introduce other dishes now, for fear that Jiang Hao will say something again.

The cameraman took all these pictures and edited them later, which must be very interesting.

A smile flashed in Zhen Xiaoqiu's eyes, and he looked at Chef Dai and said, "Chef Dai, please continue to introduce the next dishes. I think the audience members must especially want to know how they are made."

Chef Dai gritted his teeth, pointed at the official abalone and said: "This abalone is cooked in an ancient clay pot with charcoal fire. The ribs and old chicken are boiled into soup for seasoning. Other than that, no other condiments are added. More than an hour is considered good, we usually do it the night before and sell it to customers today.”

"The abalones we make are all intact, like fried eggs, with a perfect candy center in the middle, original color, delicious color and fresh color, which makes people have an unforgettable aftertaste."

"Abalone has a saying of "one mouthful of abalone and one mouthful of gold", it has a fresh and tender taste, and has a very high dietary and nourishing effect. , has the effect of nourishing the liver and improving eyesight.”

Chef Dai waved his hand and asked the waiter to put the abalone in front of everyone. Jiang Hao took the knife and fork and cut it. It was really easy to cut with a knife, and he inserted a piece into his mouth. The taste was fragrant and smooth.

tasty!

"Ding~~ I have collected a copy of "Taste of Food", please make persistent efforts."

Yes, three percent.

After eating the abalone, everyone looked at Jiang Hao again, waiting for Jiang Hao's performance. Chef Dai stared at Jiang Hao fiercely. If he was Superman, he would definitely shoot the bastard to death.

His two assistant chefs were also nervous, not knowing what Jiang Hao was going to spray.

Wiping the corners of his mouth with a towel, Jiang Hao laughed. His laughter was very crisp, but it was so harsh in the ears of Chef Dai that he wished to block it with a stick.

is the stick.

"Since you dare to call it 'official abalone', you naturally know that you need more than 4 to be called an official abalone. See for yourself, do you have 4 abalone? It is estimated that you can't even reach 5. "

"Also, the most famous abalone in the world is Japanese dried abalone. What you use is Australian abalone."

Chef Dai was complained about for a long time, and finally couldn't help but say angrily: "What's wrong with Australian abalone, Australian abalone is also a good abalone."

"How could it be the same, hehe, you can only deceive laymen with this sentence." Jiang Hao looked at Chef Dai with a slightly contemptuous look.

"Japanese dried abalone, Middle Eastern dried abalone, South African dried abalone, and Australian dried abalone. The quality and price of these abalones are ranked in order. Japanese dried abalone is the most expensive and naturally the best. Australian abalone is the cheapest among them. Why, Because it's not as good as the previous ones, I don't need to explain such a simple truth."

What Jiang Hao said was that Chef Dai was speechless. It's okay to fool diners who don't know how to do this kind of thing. In front of someone who knows it, he can't refute it at all.

At this moment, Chef Dai looked at Jiang Hao with murderous aura already in his eyes. If possible, he really wanted to kill this guy with a frying pan.

"Coconut milk rock sugar bird's nest, let's try it." Chef Dai was angry at the moment, and he didn't plan to introduce it, so he directly asked the waiter to share the meal.

Jiang Hao saw that Chef Dai didn't say anything, he took the initiative to speak, and explained to Zhen Xiaoqiu and the camera, "Xiaoqiu, you need to eat more of this dish."

"Why."

"Because bird's nest is very nourishing for women, nourishing yin and moistening the lungs, nourishing the stomach and nourishing the stomach, long-term consumption can make women look beautiful and radiant from the inside out, and it is a holy product for beauty."

Zhen Xiaoqiu's eyes lit up after hearing this, "Really, then I want to eat more."

After scooping out a spoonful and putting it in his mouth, Zhen Xiaoqiu couldn't help but exclaim, "Wow, it's light and sweet, delicious, and it tastes really good."

Jiang Hao also took two bites. After receiving the system prompt and adding a little more task value, he put down the spoon and said, "Although it's not bad, there are still many problems."

"What's the problem, I think it's fine." Zhen Xiaoqiu asked.

At this time, the camera shot to Chef Dai again, and found that Chef Dai's face had an angry expression and was on the verge of eruption.

"These bird's nests are obviously farmed bird's nests, huh, the quality, I can only say so-so." Jiang Hao said.

When Chef Dai heard this, he immediately burst out, jumping out and shouting, "Which restaurant doesn't use farmed bird's nests now, you can find some wild bird's nests for me to see."

"That's why I say it's so-so, I can't say that these bird's nests are top-notch." Jiang Hao looked at Chef Dai and said with a smile.

Jiang Hao's words made people angry.

Chef Dai's chest heaved violently.