The lotus blooms brightly, and the pavilion emerges from the water.
A solitary stem attracts the green, and the two shadows are divided into reds.
I never imagined that there would be such an isolated lotus pond on the bustling and neon riverside.
She is unique and independent.
If I hadn't been taken away by people in the circle,
I'm afraid I wouldn't have been able to complete this encounter.
When I walked in,
I was very surprised.
The restaurant was small and simple.
I seemed to immediately understand the meaning of the shabby room in Liu Yuxi's writing.
The outline of the house has long been changed beyond recognition,
The walls reveal the most primitive ferocious look
The tables and chairs arranged like ink are neat and tidy,
They are quite regular, occupying the center of the whole room
I suddenly thought that
This is a shabby room, but I am virtuous, why is it so shabby?
The metal staircase is connected to the only small private room on the second floor
When you step on it,
it immediately makes a "thumping thumping" sound
I don't know if it is to remind the boss that the diners have been waiting for a long time
But still inform the diners that the dishes Coming soon
The private room is not big,
The private space makes people relax.
The open small balcony is particularly quiet
The green vines on the wooden frame have climbed so high
The iron tables and chairs have mottled marks
The right sense of contradiction hides vitality
As if
should be like this
After visiting the entire restaurant, Boss Li also came here after a long journey
nodded to us with a smile
"Sorry, there's a traffic jam on the road"
I felt the apology in her tone and her usual composure
Looking at her appearance
I wondered
Such a young, beautiful and angular woman is really the owner and chef of the restaurant?
Before I could ask any questions,
she had put on a big black apron and stepped into the kitchen.
It seemed like she was another one. She was rigorous and serious in front of the ingredients.
She had the image of a Western chef.
She got the answer.
We were lucky enough to observe the whole process of the creation of the dish.
Peel the avocado, cut it into cubes, and beat it with yogurt. Dissolve
fresh six-headed shrimps, peel and devein them,
put them into the sauce made from 8 ingredients.
When the shrimps curl up and change color, it is ready to be plated
Guacamole draws a beautiful arc on the black porcelain plate
Orange prawns lie quietly on their sides
Added bitter chrysanthemum and purple-backed geranium
Red pepper is scattered and garnished
"The presentation was quite successful today~" She smiled happily
She must be in a good mood,
She hummed an unknown tune to prepare for the next dish
The joy on her face could not be hidden
I felt in a daze that she was in high spirits when cooking and was particularly agile
When these strange machines came into view,
I finally couldn't help but ask
"This is a low temperature constant cooking machine. After vacuuming the filet mignon, put it into cold water, the temperature will automatically rise to 52°C, and just keep the beef at a constant temperature for about 45 minutes."
I have never seen such a cooking technique before and I couldn't help but sigh.
Boss Li explained with a smile: This is a foreign molecular cuisine technique. The beef at a constant temperature will tightly lock the juice, and the steak will taste better after being fried.
While waiting for the temperature to rise, she began to prepare soft-boiled cheese eggs
Use a shell cracker to crack the eggs, separate the egg yolks and set aside.
Add milk and cream cheese to the egg whites, and beat evenly
Put the egg yolks back into the eggshells,
Put a thin layer of greasy white foam, put it in the oven
and then sprinkle with black pepper, mint powder and Parma ham
The filet is still at a constant temperature,
The slightly marinated lamb chops are fried in a pan with rosemary until 5 minutes cooked
Sprinkle with black pepper and lemon peel and serve
The lamb chops are crispy on the outside but very tender on the inside.
As you cut them slowly, the gravy comes out.
Look at the steak again. The surface has changed color. Take it out of the water and fry it in the pan. The mastery of medium rare is not only the touch method, but also the accumulation of experience.
3cm thick fillet, the surface is slightly burnt. It is soft and elastic to the touch
Cut off a plump piece and dip it in the crystal sea salt,
feel the original and mellow flavor of the beef
Boss Li has a non-scientific background, loves food and cooking, so she began to learn Western food. Three years of working experience gave her her own unique insights.
Her French cuisine is not traditional, with a woman's spontaneity everywhere, and her personal edges and corners are particularly prominent, but she enjoys it.
Friends in the circle often compete with each other in skills and polish each other's works
"I know that there is still a lot of room for improvement in my dishes, and I also understand that it cannot meet everyone's expectations. I am constantly working hard to improve, but I will also have my own persistence."
I seem to understand the meaning of the lotus pond.
Because I love this thing, I am willing to share it. I don’t need more praise and recognition.
If you are a destined person,
just come here, taste it, and taste it. This lotus flower will always bloom silently.
|Store name: Lianchi Kitchen
|Business hours: pm18:00-23:00
|WeChat reservation: 18571498004
|Address: Attachment 1h, No. 162, Yanjiang Avenue, Jiang'an District tml1
(Former Residence of Soong Ching Ling and the Art Center Approaching the Middle of Africa)
|The above content is original by Rabbit, the editor of Haochilao Food Network
|Advertisement cooperation: Tel/WeChat 13971274321
|For reprinting, please contact the backend for authorization
