Chapter 804 Steamed Sea Bass

  Everyone knows that the free side dishes provided by Jian’s Xiaolou taste good, so as soon as they were on the table, customers happily took up their chopsticks and ate them.

  "This **** is delicious, tender and crispy, a little sour, a little spicy, and very appetizing."

  "The dried fish is also delicious, crispy and spicy, and the taste is also very good. When chewing, the lips and teeth will remain fragrant and the aftertaste is long."

   "This dried fish is good for casual snacks, Chef Jane can develop it!"

"good idea!"

  One of the customers nodded in agreement, and then turned to follow Xie Yan not far away, "Handsome guy, remember to mention the development of Xiaoyu Jie with Chef Jian."

  Xie Yan, "···Good guest, I will mention Chef Jane."

  The free appetizers are so delicious that they can’t be described as intentionally after one bite. It is simply the worms in the stomach that are rebelling, prompting the owner to stop mouthing one bite after another.

  The restaurant is full of chewing noises and comments from customers.

  In this lively atmosphere, the first course of steamed sea bass was served.

  Compared with other dishes with strong color and fragrance, whether it is a dish that has a strong impact on human taste and vision, steamed sea bass is a light-mouthed dish that does not have the slightest advantage.

  Especially in a restaurant where the aromas of various meals are intertwined.

However, the steamed sea bass made in a nutshell, wherever it goes, the fresh fragrance of mussels is like the soul-inspiring fragrance. You only need to smell the scents, and you will follow the hook in your heart. The eyes are full of steamed sea bass.

  While Lu Jin was serving the dishes, he found that the people in the restaurant were all craned their necks to look at the tray in his hand.

   Regarding this, he took no surprises, only swallowed, and said to his heart that this fish was really fragrant.

  Want to eat!

  The guests also wanted to eat, so as soon as the table was served, a few people could not wait to pick up the chopsticks and taste it.

  This steamed sea bass is placed in a fish-shaped white porcelain plate. The shape of the whole fish is perfect, and the fish body has a modified knife. This is for better taste and deodorization.

Generally, the skin of the fish that has been modified will be damaged or turned out during the steaming process. In short, the fish will not. Thanks to the precise control of the knife and the time of steaming the fish, the skin is smooth and intact. The slightest fold.

  The fish is covered with green onion shreds, a little red chili circle is dotted on it, and the fish body is half submerged in the seductively shiny soy sauce. After the onion fragrant and the fish are poured in the hot oil, they blend perfectly.

  The chopsticks picked up a piece of fresh fish and fed it into the mouth. Between the chewing of the lips and teeth, there was no fishy smell, but some were fresh with soy sauce and green onions.

  Furthermore, this freshness still has a long aftertaste.

   is so rare that it is rare that people want to swallow it with their tongues.

  Compared to spiny crucian carp, perch is a fish with very few spines. It is very friendly to diners who are not good at picking spines.

  A few people put down the chopsticks one bite after another. Within a few minutes, there was only a big bone left on a fish, and even the head of the fish was eaten clean by the guests.

  The surrounding guests saw that they were greedy, and the sound of swallowing saliva was endless.

  At this time, the rest of the dishes are on the table one after another.

  There are those who are impatient, and can no longer help but say, "Waitress, please urge Chef Jane, I can't bear it anymore."

   Lausanne smiled, "Good guest, wait a moment, I will help you see how long your dishes will be served."

   "Thank you!"

  As soon as the voice fell, the customer remembered another thing, and immediately said, "By the way, give me a fish, just like them."

  (End of this chapter)