Food: Random stalls, customers chase me all over the country

Chapter 475-Which bastard is riding a bicycle?!

Parker was the head waiter at Le Jules Verne.

He has worked in this restaurant for 15 years, but even with his experience, he has never seen a scene where all the customers return their dishes at the same time.

And the reason for returning the dishes was actually because they wanted the chef to mix all the dishes and serve them again.

Sometimes, salad ingredients and sauces are separated so that customers can mix them themselves. Customers can also choose the types and proportions according to their own tastes, because no one knows themselves better than themselves.

In his opinion, this sashimi is somewhat similar to salad, and both require the sauce to be prepared according to one's own taste, but all the customers are unwilling to prepare it themselves!

Lack of familiarity may be one reason, but the most likely reason is that all guests feel that only the food prepared by the chef is the most delicious.

Unheard, unseen.

What amazing oriental cuisine, what an amazing oriental chef.

Looking through the window at Wang Fan busy at work, Parker instructed all the passing waiters, "Please read the lady's introduction carefully and tell the guests when appropriate. I think tonight's guests will be interested in these delicious dishes and stories. I believe your wallets will be fatter after today."

Service charge is a tradition in French restaurants and is part of the waiter's salary.

Some stores directly stipulate the service fee, while others leave it entirely up to the customer's discretion.

The general tip is around 10%-20%. If you want the customer to give more voluntarily, it depends on whether he is satisfied with the service.

The waiters are all very smart. Today's guests are the elite among the elite, and it is obvious that they are very satisfied with today's appetizers. If they keep up this pace, today's tips will definitely be a considerable income.

Everyone touched the cue cards in their trouser pockets and glanced at them when the customers didn't need them, so as to avoid making mistakes when introducing themselves. After all, they would not go against money.

The most important thing was that the generous and beautiful chef's wife had already given everyone a tip in advance.

People say that if you work hard you must be paid. Today's chef is not considered a member of the restaurant, so he must be paid for his work.

I don't know which of my friends spread the rumor that Orientals are stingy. They must have been talking about the Sakura people and the Koreans. Those hateful people like to pretend to be Chinese.

Wang Fan also expected the dishes to be returned, he did it on purpose.

The main thing is that after you mix it, no matter how you arrange it, it will not look very delicate. If you want it to be delicate, you can only cut it and put it on the table directly.

Wang Fan remixed the sashimi one by one and the waiter brought them back to the private rooms.

Then he continued to work on today's main course.

The first dish is Longjing shrimp.

The fresh river shrimp have been frozen in the refrigerator for thirty minutes, so it becomes extremely easy to peel the shrimp shells after taking them out.

River shrimps are smaller than sea shrimps, and the peeled shrimps are also smaller overall. They are white and tender with a little pink, making them look petite and cute.

Use absorbent paper to absorb the moisture on the surface of the shrimp, put it into a bowl, add a spoonful of salt, and Wang Fan gently rubs it with his hands.

The slender fingers stirred slowly and gently in the basin, and the shrimps slipped back and forth between the fingers like naughty children.

A layer of gelatin slowly appeared on the smooth shrimp meat. He stopped stirring only after he could clearly feel the stickiness on his fingers.

Xue Feng had already prepared the egg whites. He poured them into a bowl and continued to beat them gently until the two were thoroughly combined. He then added a little sugar and continued beating. Finally, he added cornstarch and continued beating.

The slight steam rising from the wok told Wang Fan that it was just the right time to put the shrimps into the wok and let them slide.

The 30% hot oil completely submerges the shrimps. The slightly surging oil bubbles make no sound, and only the unique aroma of the river shrimps is continuously released.

In about 15 seconds, Wang Fan used a colander to scoop out all the shrimp. After being fried, the shrimp had become noticeably plumper and the oil-soaked shrimp looked even more translucent.

There was a strange iron plate on the table. Wang Fan placed the plate with shrimps in the middle of the iron plate. Zhuo Qianqian took out some dark green dry tea leaves, placed them in a circle around the iron plate, and then took out a flamethrower and ignited the tea leaves directly!
Tea leaves are generally flammable. Once ignited, they burn quickly and a fresh aroma begins to emanate.

Wang Fan carefully placed the glass cover over the burning tea leaves and river shrimps. The flames on the tea leaves were quickly extinguished after the glass cover was placed on them. However, the smoke spread inside the glass cover, becoming thicker and thicker, and soon filled the entire glass cover.

Through the glass cover, Wang Fan, Xue Feng and Zhuo Qianqian watched the smoke swirling, which was also quite interesting.

The color of the smoke kept changing, from the initial white to gray. The smoke contained the aroma and essence of tea, which was also the method Zhuo Qianqian came up with to break the slightly bitter taste of tea.

Since it will be bitter if you stir-fry it together, just smoke it directly!

This little bit of tea is far from enough to smoke meat. It can only give the river shrimp some tea fragrance and a very light but very magical smoky flavor.

As time went by, the smoke gradually dissipated, and the glass cover became clear again. Wang Fan picked up the glass cover and carefully observed the tea leaves inside.

The tea leaves had been burned to ashes, and Wang Fan's heart was bleeding.

This is 100 euros per pound of Longjing tea! It's a rip-off!
Although he already had a lot of money, he really didn't have the habit of spending it lavishly. 100 euros to buy a pound of tea was really a huge sum of money for him.

Fortunately, these guests today also have to pay, but Alan didn't say how much, it seems that it will be determined according to the guests' satisfaction.

You can't let me not even make back the money I spent on tea, right?

Shaking his head, Wang Fan brought out the plate of river shrimp in the middle. There was no change in appearance, but the original faint fishy smell had disappeared, leaving only the refreshing tea fragrance and the unique aroma of river shrimp.

Heat oil in a pan again, add shrimps, and stir-fry with Shaoxing wine. After the aroma of the wine is released, pour in water starch, stir-fry and serve. The whole process is done in one go, and it only takes a dozen seconds from putting shrimps in the pan to serving them.

Apart from appearing shinier, the shrimp's appearance has not changed in color and remains white and tender. The aroma of wine, tea, and shrimp meat has filled the kitchen.

Even Parker, who had been standing at the food delivery counter, couldn't help but take a deep breath.

Wow!

Refreshing!

He stood there quietly and took a deep breath.

The breath slowly entered the chest from the nasal cavity, like a wonderful journey.

He felt like he had entered a tea garden. The fresh and elegant tea fragrance made him seem to see the morning dew rolling on the tender green leaves.

Then he noticed a hint of the mellow and charming aroma of wine. The aroma was not strong, but it had a unique charm, like the essence of the years, which made him intoxicated.

The freshness and elegance add a sense of depth and mystery, making the whole taste richer and more layered.

He was immersed in this breath and couldn't extricate himself. Time seemed to have stopped at this moment.

His mind began to wander, recalling beautiful moments from his childhood and feeling the endless possibilities of life.

At this moment, he seemed to be integrated with the world, feeling the charm of nature and the miracle of life!

Huh? Which jerk is riding a bike?
Annoying bicycle bells!

Parker opened his eyes somewhat angrily and returned to Le Jules Verne restaurant.

(End of this chapter)