I, Yan Ye, want to marry Shichen’s daughter

It stands to reason that the lobster sashimi should be made thin. Although it is not as thin as the pufferfish, two or three millimeters is the best entrance size. A lobster like this kind of lobster larger than a steamed bun is placed directly. In front of him, Yakumo Zi felt a bit unable to start for a while.

But after the baptism of so many dishes before, Yakumo Zi was too lazy to think, and Tan opened her mouth slightly and took a bite.

The lobster sashimi, which is tender and refreshing, elastic and firm, with a subtle lemon juice taste, conveys the deliciousness to Yakumo in an instant. Although it looks such a huge piece, the lobster is only found when the teeth bite. In fact, it has already been handled by exquisite knives.

A bite of lobster meat slowly spreads out in the mouth, like a peony, with countless petals blooming, and the sourness of the wisps is slowly revealed with the firm and tender taste, and the lobster is the most essential and most direct in an instant The sweetness was passed to Yakumo Shi.

The chopsticks holding the lobster meat were slightly harder, and only then did you see the mystery-this huge piece of lobster meat has a deep cut every three millimeters or so, and the horizontal and vertical slopes add up to hundreds of knives, but However, the lobster itself is kept intact. The sashimi dip made of wasabi, lemon, king vinegar, star salt... and so on, penetrates into the interior along the texture of the lobster meat, so that every inch of shrimp meat has a response. Some flavor.

However, Yakumo Zi, who saw the mystery, did not try to tear off the lobster meat piece by piece. Since Feng Xue remained intact, it was natural to let the diners eat it completely.

With one bite, one after another lobster meat blooms in the mouth. The complete elasticity is combined with the wonderful touch. The feeling of slowly spreading out creates a melting taste that will overflow the original. The fresh and sweet flavor is perfectly set off.

After eating the huge shrimp ball, Yakumo Zi stretched out his chopsticks to the second shrimp ball. Compared with the first sashimi, this shrimp ball is much more traditional, with no strong garlic flavor. The question is the garlic lobster.

This garlic paste is not ordinary garlic, but meteorite garlic. The clear garlic scent tightly wraps the lobster's deliciousness and makes the overall taste even and round.

Yakumo Zi didn't mean to wait, and directly brought the shrimp meat with garlic paste to his mouth. The same tender texture, but completely different from the sashimi.

The muscle fibers of the prawn meat begin to slowly unravel after the entrance. The deliciousness of the matured protein and the wispy taste are mixed with sour fragrance and crack in the mouth. Compared with the sashimi, the seasoning of garlic lobster is obviously more bold. Salt, soy sauce, sesame oil... the presence of various seasonings is much stronger than that of sashimi that can almost only be reduced to a small transparent background board.

It is fragrant and has a sense of existence. It almost captured Yakumozi's tongue in an instant. The strong impression of constant aftertaste while chewing constantly washes out Yakumozi's impression of the taste of lobster.

All the garlic lobsters were eaten, Yakumo Zi picked up the third shrimp ball without hesitation. The shrimp meat wrapped in the rough shell told the identity of its fried shrimp, accompanied by a crackling sound, the shell formed by the batter It was breached immediately, and the thick sauce inside poured into the mouth along with the lobster meat.

Wrap the sauce and shrimp with a whole bean coat, and then wrap it in flour to fry. This is the recipe of the Central Plains cuisine that has been passed down for centuries, Yunlong fried shrimp.

The explosive sauce is rich and mellow, sweet, bitter, salty, fresh... and so on. Different flavors appear one after another. With the process of chewing, they continue to flow back in the mouth. While full of explosive power, it seems to be With endless changes, it seems that every bite will give you a brand new taste experience.

The sudden explosion-like taste is like a flash of lightning rushing into Yakumo Zi’s brain, like a siege hammer, directly knocking away her psychological defenses, and the changeable taste that follows is like spreading tactics. Countless soldiers rushed into Yakumo Zi's body and began to attack the city and take over the important land.

Fortunately, no matter how good the fried shrimp is, there will always be a moment when it is finished. Soon, Yakumo Zi wakes up from the state of being helpless and picks up the last shrimp ball.

The prawn balls are white and tender, with a fragrant wine aroma, and a similar but completely different taste to the previous brewed crab claws. Yakumo Zi immediately understood the essence of its wine steamed lobster.

Yakumo Zi, who consciously has experienced the test of stuffed crab claws, bit down confidently, even with a little disdain in her heart.

It's not that great!The same technique is used for two consecutive dishes, and Gui Liao's skills are poor...

This thought is not over yet, Yakumo Zi suddenly felt something wrong. The light bitterness that penetrated the shrimp meat directly penetrated her bottom line of defense. The essence of the shrimp brain and the mellow shrimp yellow were unknowingly. The cooking method that can give full play to the essence of the ingredients-steaming is completely integrated into the last piece of shrimp. The long and continuous taste makes Yakumo Zi completely lose the ability to think.

Straight at the beginning, straight to the subject, the first to win.

Undertake the pounding capacity, extend up and down, and enrich the taste.

The transition was smooth, explosive, and varied.

Together, it will last forever, and the aftertaste will last forever.

This is exactly the profound meaning of seasoning that Feng Xue has mastered, which is comparable to the unique knowledge of the spice inequality-a combination of inheritance and transformation.

Eight hundred and sixty octopus

"Azi has become so small..." Yes, Xiaozi, although it is a little weird to use this word to describe Old Lady Zi, but now Azi is indeed a bit small.

If the original Yakumo ultraviolet appearance seemed to be a 25-year-old Yujie, now she is a fifteen or sixteen-year-old girl...maybe not even yet.

(Girlish Purple)

Not only his face was rounded a lot, but his height was significantly reduced.

"Probably because the brain has been subjected to too much stimulation, the stress response produced by the food cells?" Feng Xue looked at the still a little dazed Zizi, with a somewhat funny expression on her face, taking pictures one by one. Out and record the cute look of Yakumo Zi.

For nothing else, it just feels that it has collection value.

Yakumo Zi has just awakened from the lobster's taste shock at this time. People have different tastes at different ages. Because Yakumo Zi was subjected to too severe shocks, her body shrank spontaneously and adjusted her age. State, thereby bypassing the pleasure that is difficult to break free.

It may be a bit abstract to say that, but generally speaking, it is within a certain range that older women are definitely more likely to have such a high-level dynasty than younger women.

Therefore, lowering your age can effectively alleviate your strong impulse caused by the influence of the dishes.

Does Yakumo Zi's body think so?

As far as the facts are concerned, Yakumo Zi is indeed because of this change, and from the strong, wave after wave of Gao Zhaochao, he panted lightly and used his big eyes with water. Look at the remaining dish.

In terms of appearance, it is undoubtedly a braised fish belly, but the more special point is that the fish belly is completely invisible. This means that a piece of fish belly over fifty centimeters in length is likely to be less than One-tenth the size of the fish belly of the original owner.

In other words, this fish belly is likely to come from a big guy with a body length of more than 20 meters.

The vast majority of creatures in the world, especially vertebrates, the larger the size, the rougher the meat quality is. This is determined by the living environment of the creatures.

The larger the body, the larger the weight. In order to maintain a large body, bone density and muscle strength must naturally be increased. The stronger the muscle, the rougher it will be to eat, even for food beasts. , This is also the inevitable iron rule, even if the meat is delicious and nutritious, it is to grind the muscles, and then mix various other ingredients to make meat patties, or cut off the umami taste of the muscles with knives, and then use onions, Ingredients such as honey soften it, which is why powerful food beasts are often related to special cooking ingredients, because without special cooking methods, their meat is impossible to bite.

But the fish belly in front of me is not like that. It is firm and complete. Although it has a few flowers, it is also to make the seasoning better penetrate into the muscle bottom, not to change the meat quality.

The chopsticks were lightly clamped, the color was red and bright, the soft and juicy fish belly cracked with force, and the plump and tender meat was picked up by the chopsticks and directly sent into the small mouth of the young purple cherry.

"Yeah~~" The plump taste that melts in your mouth and the braised taste of sweet and salty blends melted on the tip of your tongue. The fat rich in fish belly made Yakumo Zi give out a pleasant mouthful in an instant. Smooth and delicate, like pure oil swimming back and forth on the tip of the tongue, but without the greasiness of lard and fat, it sets off a wonderful comfort.

(Those who have eaten Jiang Tuan should not be difficult to understand the taste)

There is no need to chew, just a light sip, and the plump fat will melt.

The creamy taste of fat and collagen after thickening is slightly sticky, constantly wrapped, entangled with Yakumo Zi’s mouth, it is soft like tofu brain, no, softer than tofu brain. Poke the tip of the tongue and soft palate, then slide down from the throat with a gentle swallowing motion, sending the mellow taste into the stomach bag.

Even if the top-quality fish belly is not cooked, it is delicious enough to cut into thick slices and eaten raw, but after braised in brown sauce, this fast fish belly has the flavor of the transcendence device itself.

It’s like a peerless beauty. It’s certainly a kind of ultimate enjoyment to spend a good night without a piece of it, but if it’s black stockings on the boat, apron on the boat, or even a seductive uniform, or even a cosplay, what you bring It is not just pure enjoyment, but a kind of pleasure from body to heart.

The smoothness of the bone-cutting ecstasy was constantly eroding in Yakumo Zi's mouth, and then, after the fat layer was completely peeled off, the strands of muscle fibers suddenly showed their true colors.

The teeth bite, the delicate texture of the white meat slowly disperses, and the slightly rough fish meat in the chewing of the teeth reflects a different style.

After the braised sauce has passed through the fat layer, only a slight sweetness is left, and the fragrance is almost the same as that of cooked fish cooked by steaming. It brings a completely different feeling from before.

The flesh of the fish that bursts like garlic cloves is sweet and elegant, but the light taste is not weaker than the strong taste of braised.

That is the taste of chewing, that is the taste of touch.

The steaming under the surface of braised braised, with the elegant yet soft fragrance of steam, those who like steamed products will surely understand this unnoticeable but addictive wonderful taste, not from the nose, but from the mouth Rising slowly, like a beauty walking out of the fog, you can watch from a distance and play with it.

Yakumozi's body was trembling slightly. If you look through the robe-like clothing, you can still find that the muscles on both sides of her lower abdomen are twitching. The amplitude is not large, but it is abnormally intense, not like cramping, but like that. Involuntarily rhythmic movement like the corners of the eyes.

Along with the body's reaction, a thin layer of sweat appeared on Yakumo Zi's body, hanging on the delicate features of her cheeks, like a thin layer of frost, setting off the already ruddy skin even more crystal clear.

Just like a beauty carved from white jade, with a touch of rouge and matte finish, it coincides with the age of cardamom, so beautiful.

Yakumo Zi's figure shrank from fourteen to twelve or thirteen in one breath. Under the size of a pupil, she finally broke free from the indescribable pleasure once again. , That slippery, as if falling into the slimy tentacles, still made her feel a bitter cold.