Food: The super chef just wants to set up a stall leisurely

"Nothing, we're leaving soon anyway, you're the one we need to be careful of, it seems like this person is petty, vindictive, and vicious."

Zhao Xiaojing took out the frozen drinks on the side, and Su Yuchen helped open the red wine and watched Zhao Xiaojing mix it on the spot.

This is the drink that Zhao Xiaojing remembered from the last time she was having dinner at the Wen family, when she was drinking red wine.

"Let's not talk about these disgusting things while we eat. Today's drink is called Yangmei Litchi Drink. There are two ways to drink it, with or without red wine. Today's drink is with red wine.

I have already made the ice drink at home, but the red wine and bayberry in it have been boiled together, so a lot of it has evaporated, so I have to add some extra when I drink it. "

Zhao Xiaojing smiled and changed the subject, explaining as she went along.

"Then let's have a try? Let's try Chef Zhao's new creation."

After Zhao Xiaojing poured the wine, Guo Gaoang couldn't wait to make a proposal.

"Cheers!" Su Yuchen raised his red wine glass. The three of them clinked their glasses and took a sip together.

"Mirror is so delicious!" Su Yuchen praised immediately, while Zhao Xiaojing and Guo Gaoang fell into deep thought.

Zhao Xiaojing was comparing the difference between adding red wine to the drink and not adding red wine, while Guo Gaoang was stunned.

He had drunk a lot of this bayberry and lychee drink before, both with and without red wine, but it was not until today that he truly felt the charm of this drink.

The sourness of bayberry and the sweetness of lychee blend together to create a light sweet and sour taste, while the sourness and sweetness of the fruit soften the astringent tannins of the red wine, and you can clearly feel the layering of your taste buds when you drink it. After being chilled, the whole thing has an extra layer of coolness, making the three aromas looming in the cool air, and the summer heat disappears in one sip.

"Student Zhao, I've had this drink before, but I didn't think it was that good. Why is it so different when you make it?"

Guo Gaoang raised a question.

"What do you think is different?" Zhao Xiaojing asked with interest.

She had made the version without red wine many times in the virtual space before, and today was the first time she made the version with red wine. She was also thinking about it and was quite curious about other people’s comments.

Guo Gaoang took another bite, picked up the lychee and bayberry with the fork beside him, and thought about it carefully.

"First of all, your lychee doesn't taste like rotten sweet potato. Secondly, your drink tastes very refreshing. Although it has a lot of layers, it is very pure and has no extra flavor."

"Of course, Mr. Guo! You have a really sharp tongue. You have figured out all these tricks. You are a real store blogger."

Zhao Xiaojing immediately exclaimed in praise.

“These are all details you mentioned, but these details are the key to making this drink well.

The rotten sweet potato taste you mentioned is unique to heated lychees, so although it seems that they are added together, in fact, you should turn off the heat after boiling the bayberry and red wine for fifteen minutes, and let them cool for a while before adding the lychees. This will remove the greasy taste of overcooked lychees.

Also, the taste you mentioned is not pure. I think it may be the problem with the pot. It is best to use an enamel pot to cook this drink, followed by a non-stick pot. Stainless steel pots and iron pots are not suitable, as they will have a layer of metallic taste when cooked. "

Zhao Xiaojing summarized while recalling the steps.

“No wonder there’s a saying on the Internet: in the summer, white porcelain plum soup is like the sound of crushed ice hitting the wall. It turns out that summer, white porcelain, and plums are a fixed combination!”

Su Yuchen gave a brilliant summary, the three of them burst into laughter, and the waiter finally served the last dish.

Guo Gaoang introduced the two female classmates enthusiastically.

"The one in the middle is German-style crispy pork elbow, which is their signature dish. It's called German-style, but fusion cuisine is about taking the best of each restaurant and making the flavor you want according to your own understanding. So there are pickled radish and chili powder on the side, and fried minced garlic and sesame seeds sprinkled on top.

Although it is pork elbow, it is not greasy, especially with all these fancy things sprinkled on it. The skin is already roasted and crispy. You can try it. You should eat it while it is hot. "

Guo Gaoang pointed to a large plate of pork elbows that had been cut into pieces and placed on a wooden tray in the middle. The outer shell looked crispy and yellow, and the meat was powdery when the meat was cut open.

Zhao Xiaojing and Su Yuchen each picked up a piece with a knife and fork and put it on their plates.

After tasting it, it was indeed as Guo Gaoang said, the skin on the surface of the elbow had been completely roasted and crispy, and it did not taste greasy, and the meat under the crispy skin was a mixture of fat and lean, tender, with a rich taste of oil, but no fat could be tasted when you took a bite.

Paired with a slice of pickled radish around it, it becomes a perfect Western-style Chinese meal.

"Shu-flavored tripe pizza, as the name suggests, is a perfect combination of Chinese and Western cuisine. I really didn't expect the boss to come up with this idea. I thought it was a dark dish, but it was a bit unexpected after eating it."

Guo Gaoang continued to introduce.

Zhao Xiaojing looked at a plate of pizza with dried chilies, tripe, an unrecognizable dried mushroom, cheese, crushed peanuts and other things sprinkled on it, and curiously scooped up a piece and put it on the plate.

"It does look quite dark." Su Yuchen gave an objective comment while looking at Zhao Xiaojing's plate.

Zhao Xiaojing took a bite, and all the flavors of various foods competed to touch her taste buds at once, and she seemed to taste many things at the same time.

"Well, it's quite unique. I had pizza and hot pot at the same time. It's a clever fusion."

"Let me try it too!" Su Yuchen also scooped a piece.

"Indeed, I didn't expect this taste." Su Yuchen said with a smile, "It's a deep combination of Chinese and Western flavors, and the tripe is not overcooked!"

Guo Gaoang introduced Indian crispy balls, Chinese meat sauce pasta, Japanese yakitori, and orange mustard shrimp balls one by one.

There were six dishes for three people, including Japanese Yakitori which was a few skewers of grilled chicken skin and chicken hearts, and Indian Crispy Balls which were a few small balls like desserts. The portions were just right, so that people would not be left without finishing the food, nor would they feel full.

"Chef Zhao, please tell me which dish you like best. Little Comb likes the crispy balls the best, right? I can already tell."

After tasting the dishes, Guo Gaoang waited expectantly for the comments from his two classmates.

"Yes, I like crispy balls the best. This little dessert is really my favorite!" Su Yuchen replied.

"My favorite is the orange wasabi shrimp balls. This dish looks good and tastes rich. The shrimps are fresh and the wasabi has a light flavor, which is very fresh.

Hmm...I actually like all of these dishes. They all have unique tastes. Although I haven't tried the original methods, the improved versions you mentioned are quite fresh to eat."

Zhao Xiaojing pondered the evaluation.

According to Guo Gaoang, the Indian crispy balls that Su Yuchen likes are also Chinese-style Indian crispy balls, which is a modified version of Indian crispy balls.

The original Indian crispy balls use masala sauce, which always makes people taste like vomit after a hangover, and the green soup makes people look unappetizing.