MTL - A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot-Chapter 299 It's really raining and watching flowers

  Chapter 299 It’s really raining and watching flowers

"Can."

  Seeing Cai Lan asking, Li Yi pointed to the door of the storage room: "It's over there, just go in and have a look."

  The poisonous tiger puffer fish has been disposed of by him, and the remaining fish are not dangerous.

  Cai Lan came to the storage room with a smile when he heard the words, opened the door and walked in.

  The storage room is quite crowded, with all kinds of things piled up to the brim.

   There is a large fish tank on the side near the window, which is filled with water, and the two oxygen generators are constantly supplying oxygen.

   Cai Lan came to the fish tank and looked inside.

  Although he has seen the video of Li Yi catching shad, he still has some doubts about the identities of those shad.

  He often ate shad decades ago. At that time, it was not expensive, but it was very cheap. Later, it became less and less, and the price was raised.

  He also has gourmet friends from mainland China, and among them is a fan of Jiang Sha.

   But even that fan has not eaten serious wild shad for several years.

  He has been to Gaoyou Lake and eaten the salted duck eggs and dried tea there.

  He knew that Gaoyou Lake is the water area connected to the Beijing-Hangzhou Grand Canal, and there is a waterway entering the river, which leads directly to the Yangtze River.

   But he did not believe that there would be wild shad migrating all the way, passing through Chongming, crossing Nantong, breaking through the blockade of the Jingjiang and Jiangyin sections, passing through Yangzhong, and swimming into Gaoyou Lake.

   Therefore, this is also one of the doubts he wants to solve when he comes to the show this time.

   Are the shad that Li Yi caught are really wild shad?

  The bubbles in the fish tank are surging, and there are more than a dozen fish, large and small, moving their fins below, swallowing and breathing the oxygen in the bubbles.

   Among them, there are three fish floating in the middle and upper layers of the fish tank, approaching the air outlet of the oxygen machine, with fluttering fins and full of vitality.

  Seeing these three fish, Cai Lan let out a snort, moved closer, and sized them up carefully.

  After a while, he stood up and sighed in surprise: "It's really shad!"

  In the show, Li Yi said that these should be Yunsha.

  But when Cai Lan watched the show, she was a little skeptical.

  Because Yun shad live in Southeast Asia, their living habits have been fixed.

  Although it has been tried to be introduced into the country and released to the Yangtze River Basin a few years ago, no effect has been seen.

  How could such a big cloud shad suddenly appear in Gaoyou Lake?

   But after seeing these shad, he had no choice but to believe it.

   This is exactly the same as the shad he ate when he was young.

   No wonder Li Yi judged that it was Yun Sha. After seeing the real thing, he also made the same judgment as Li Yi.

  The shad in the Yangtze River Basin has not been caught for several years. If it is said that it is a pure wild Yangtze shad, even Cai Lan himself would not believe it.

  But Gaoyou Lake can actually catch such a big shad, so we can only contact Yun shad who was released earlier.

  There is no difference in appearance between cloud shad and river shad.

  If it is said that this is the cloud shad released into the lake before, and did not choose to go down the river to the sea, but multiplied in the lake to grow to such a large size, Cai Lan believes in this possibility.

  And this possibility is higher than that of pure wild shad.

   It’s just that I have some doubts about the taste of the shad.

  Among all kinds of migratory fish, the fish in the lake are often inferior to the fish in the river and sea.

  The key to the delicious taste of wild fish lies in the length of growth and the quality of the meat it has developed against the harsh environment around it.

  The more harsh the environment, the better the taste of the fish.

  The fish in the lake have the best living environment.

  The comfortable environment will develop lazy meat, so the meat quality of lake fish is far less firm than river fish and sea fish, and the market price is also the cheapest.

  Will the shad grown in the lake taste as delicious as the shad?

   Cai Lan expressed doubts about this.

  But he is still full of expectations for the taste of these shad.

   Anyway, they are also wild shad, which is not comparable to farmed fish.

  At least it’s much better than those who pretend to be Jiangsha with sea shad.

  Leaving the storage room satisfied, he returned to Li Yi, and said with a smile: "You guys are so lucky to be able to catch such a big wild shad in the lake.

  The taste of wild shad is much fresher than that of net goods. "

   As he spoke, he deliberately rubbed his hands together and asked jokingly, "I don't know if I have such a good fortune today."

  Li Yi heard the words and said with a smile: "You are a gourmet appraiser, so of course you are lucky. The biggest one is specially prepared for you."

   "Really? Hahaha! That's great!"

  Cai Lan smiled and said, "I'm really looking forward to it."

  While the two were talking and laughing, Li Yi's hand didn't stop.

  He has already taken off the scales and skin of the shad just fished out, threaded them with a needle and thread, and hung them on the steaming rack wrapped in plastic wrap.

  Below the steaming rack, there is a plate with two flowers framed with minced fish.

  The bottom of the steamer is already on fire, and the heat is steaming. The fish scales on the steaming rack have begun to slowly ooze fat, dripping on the minced fish flowers below.

   Cai Lan noticed this scene, and curiously moved closer, amazed.

   "It's really raining to see flowers. What falls is shad tender oil, and what you see is shad minced flowers. It's a genius to think of using this method to make shad."

   This dish didn't take long to steam. After more than ten minutes, Li Yi stepped forward and turned off the fire.

  As he lifted the steaming rack, the fresh aroma locked inside by the plastic wrap suddenly released and spread out.

Smelling the tangy aroma, Cai Lan looked at the snow-white and tender shad flowers after steaming on the plate, and sighed sincerely: "The color and aroma are complete, so how can the taste be bad? This dish can be eaten once in a lifetime. Live in vain!"

  However, he was so greedy, but he couldn't eat this dish.

   This was ordered by diners, and he could only watch and swallow.

  But he knows that after entertaining the diners, there will be a formal banquet for him to taste.

  So he was not in a hurry, he just came to the front hall with his hands behind his back, admiring the expressions of the diners tasting the food.

   "How about this dish? Does it taste good? Is it delicious?"

  He shuttled between the tables, asking the diners how it tasted from time to time.

  Every recognition from diners is a confidence for him, which makes him look forward to the follow-up formal banquet even more.

  It was busy from morning to five o'clock in the afternoon, and all the guests who came to dine were finally entertained.

   "Happy Qixi Festival, goodbye."

  Huang Xiaoming and Wu Lei saw off the last table of guests at the door, closed the restaurant door, and finally breathed a sigh of relief.

  They originally thought that wearing a long-sleeved robe would make them cooler, but they didn't expect that if the long-sleeved robe was worn on their bodies, if they stayed still, it would be like a steamer.

   They have to walk to feel cool.

   But I can't stop walking, I'm sweating.

  So, at the end of the day, they were exhausted.

   Fortunately, there was a good meal supporting them all the time. If they hadn't remembered the formal [Beauty Banquet], they would have been exhausted long ago.

  So, after closing the door, they glanced at each other, lifted up their robes, and strode towards the back kitchen.

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  (end of this chapter)