ps: On the first day of the month, I asked for recommendation votes for the bullet shell. Thank you for your support!****

He ate signature dishes early in the morning, and Lao Ao felt that this was inconsistent with his dietary rules of three meals.

However, it is normal for fishing appraisers. They have worked hard for half a night and have to have a good meal in the morning. At least they have a warm stomach. This way they will feel comfortable when they go back and sleep.

And there are small private rooms in the Yin Feng Yin, and the private rooms either face the sun facing the sea or the sea-side garden. In winter, the two private rooms have their own advantages and disadvantages. The advantage of the sun facing the private rooms is warm, and the advantage of the private rooms behind the sea is that they can enjoy the blooming snow plums in early spring.

February of the Gregorian calendar is the flowering season of Japanese snow plum blossoms. Small white or red flowers hanging on the lush branches, which is extremely charming.

But Xiaoyi and her husband chose a private room facing the sea. He said, "The sun is about to jump out of the sea. Everyone, enjoy the sunrise on the sea. That is a great thing in the world!"

A waiter wearing traditional kimono came over and knelt on the tatami to serve them with side dishes, natto, yam paste, beef, cold tofu and other traditional Japanese dishes, as well as Western breakfasts such as asparagus and bacon.

Next, they ordered their own meals, Kazuo Takai first chose. He ordered in Japanese and then said in Chinese: "I chose the comprehensive bibimbap breakfast. It can be paired with okra from Ochicho and nearby hot spring eggs. This way, stir a little miso and drizzle it on the rice and add a little wooden fish flower. It's really delicious."

Kenma Kurosawa helped Ao Muyang and the other two translate, and Ao Muyang chose a beef soup rice.

After seeing his choice, Kenma Kurosawa nodded and said, "Drink a bowl of beef soup in the morning so that your stomach will heat up quickly. Ao Sang's choice is great, so I'll choose one like this."

They ordered food one after another, but Ao Muyang didn't feel that these foods had anything to do with the name of the restaurant.

As the meals were delivered one by one, the main dishes were delivered. The first one was a red peat stove with red charcoal inside. The store brought the oven and brought a plate with several long conchs on it.

Ao Muyang took a look and said subconsciously: "The deep sea big snail?"

After hearing his words, Takai, Hu and Kenma Kurosawa laughed at the same time.

Kenma Kurosawa said: "Yes, these are the big snails produced in our Tokyo Bay. They are quite rare treasures and can only be eaten by a few people."

Kazuo Kazuo said, "Everyone knows that Tokyo has the most delicious tuna, but only real gourmet diners know that there are also the best snails in the world."

Lu Wuyi hesitated for a moment and said, "It's so rare? I saw a lot of them in the village. Is this the same thing? The small snail, beeping and beeping, and the seagull spread its wings and fly. The small snail, beeping and beeping, beeping and beeping, and the waves smiled slightly when they heard it?"

When they heard him singing, Takai, Hu and Kenma Kurosawa actually started playing with a smile. They thought that Shi Wuyi wanted to show her singing voice.

The small snail in the song is a type of snail. This snail can be blown with a little modification, which is not uncommon at the beach.

Ao Muyang explained to Lu Wuyi that this is a deep-sea loud snail, which is different from the small snail he blew blindly, and it is indeed much rarer.

As the name shows, the deep-sea snails live in the deep-sea mud and sand and cannot be cultivated. They are only wild. If fishermen want to catch snails, they must dive into the seabed for artificial fishing.

Because there is less food in the deep sea, the snails grow slowly, and it takes about five to eight years to grow to a pound and a half mature size, while a pound and a half-sized meat can only produce three or four taels of meat, so the price is very high.

Seeing the size of these big snails brought by the store, Ao Muyang probably has to be ten years old and the price is even higher. For this breakfast, Hai Jiade was bleeding.

Listening to his explanation, Takai and Hu's face showed a complacent expression. He said, "Ao Sang, you are a person who knows the goods. It is indeed rare to have a deep-sea loud snail. The Chinese poet Shuntaro Tanikawa once said that it is easy to get abalone ginseng, but loud snails are not easy to get!"

The shop carefully took out the sound snail and started processing. He first burned the sound snail on the charcoal fire. Ao Muyang suddenly realized: "Carbon burns the sound snail?"

"Yes." Xiaoyi and Hu nodded, "Ao Sang is very knowledgeable. Speaking of which, I don't know much about this delicacy. Jianzhen, you are a restaurant, so you can introduce it."

Kenma Kurosawa bowed and said, "Hay."

With a light cough, he explained: "Speaking of the delicacy of charcoal and snails, we inherited from the land of China. Its method is complicated and complicated, and its cooking technology is extremely tricky. It is a mysterious delicacy. There are very few people who have obtained such a secret."

Ao Muyang nodded. The charcoal-burning snail sounded simple, and it seemed that it was enough to hang the snail on the stove to bake. In fact, this was not possible, because the snails that were roasted simply had a fishy smell and were difficult to enter the mouth. It was a waste for precious ingredients such as the snail.

Just so happened that he once heard Tu Yishao say the method of cooking this dish is generally two steps. The first is to wash the snails with soy sauce, and the second is to burn the snails with braised ingredients.

The store also did the same. He first took the snail and roasted it on the charcoal fire. The red peat stove is an ancient stove with little firepower and can be baked slowly.

After roasting for a while, the store started pouring soju into it and used the soju to clean the snail meat.

Kenma Kurosawa continued to explain: "Colorful snakes and insects are often highly toxic. Deep-sea snails are beautiful, but they use humus as food. The meat has a fishy smell and is mostly bacteria. Therefore, it needs to be cleaned with soju to kill sterilization to remove the fishy smell and the mucus in the snail."

After cleaning, it is formally roasted, that is, the snails are burned with braised ingredients.

The store prepared the marinade in advance, and Kenma Kurosawa explained again: "The marinade here is extraordinary. It is inherited from the land of Guizhou. The chili peppers are used in it. Some stores add meat foam to it, but what is added here is Jinhua ham imported from your country. And these are only two ingredients, and there should be more than twenty flavors in total..."

Pour the marinade into the screw shell, the store put the snail in his hand on it and started roasting it, and then prepare the next snail.

When the roast is 70% or 80% cooked, the snail meat will fall off the snail shell. According to what Ao Muyang knows, you can eat it.

As a result, the store poured out the marinade in the snail shell and washed it with cooking wine. There was a procedure. He brought a bowl of steaming chicken soup, mixed the soy sauce and poured it into the snail shell, and started to simmer over low heat from a small red mud stove.

Seeing this, Ao Muyang asked, "Is this a waste of time? The chicken soup is too fresh and fragrant, which can easily conceal the delicious taste of the snail meat?"

Kenma Kurosawa shook his head and said, "No, Ao Sang, this chicken soup is to enhance the taste and fragrance of the snail meat, and is an original method of the store. His chicken soup is not simple, and the soy sauce added is also brewed by oneself, with some sweetness, you can taste it later."
Chapter completed!