Space-time Gastronome

C595

Or is it a more magnificent fight? Recently, it seems that Qingqing has grown up a lot!

To be honest, it's not that Xu Feng doesn't want to talk about his children's affairs, but that he is too busy to talk about them. For example, today, Xu Feng is going out to go to Zhen Mi's aquatic products company to have lunch with Zhen MI and several important customers. So he can only send Feng Xiaobai here.

Looking at two people kiss me, my feelings are not general, Xu Feng also nodded happily: "you talk, I'll talk about business."

Feng Xiaobai said with a smile: "brother, when will you come back? We are Ritz Carlton!"

"Well, what's Ritz Carlton?" Zhang Qingqing asked.

"Hey, hey, you ask him."

Voice just fell, Xu Feng has been driving away: "I'm afraid of being beaten, forget it!"

"Wuwu, you cunt run so fast!"

……

At 9:00, Xu Feng arrived at Zhenluo's processing plant. Today, as usual, Zhen MI, wearing her favorite purple suit skirt and black transparent stockings, visited their food processing plant with Xu Feng and several customers.

Today, due to the unlimited expansion of space-time backpack and space-time cold storage, Xu Feng and others no longer worry about carrying food materials. Every time they go to a different space-time, they can provide food materials for 1000 standard restaurants for 100 people for two months.

Moreover, because the channels are fully open, many special ingredients have been approved. For example, as you can see today, albino fish eggs.

The most expensive caviar in the world is "almas caviar", which is exported from Iran. It is made of albino mullet, and the outer layer of the box is also coated with gold foil. The price of a box of caviar in London is 2332 US dollars, and the price of a box of caviar in London is 2338 US dollars.

"Almas" means "diamond" in Russian, so it's really appropriate to give this name to the most expensive caviar in the world.

Besides, the content is natural. According to the Taotie classic, only the eggs of sturgeon are qualified to be made into caviar in the true sense; sturgeon is also divided into many kinds, and the grade of caviar varies with different species. The highest grade is beluga, which produces less than 100 fish a year, and only mature beluga fish over 60 years old are qualified to make beluga caviar, followed by asetra caviar made from eggs of asetra fish over 40 years old, and sevruga caviar made from eggs of sevruga fish over 20 years old. In terms of appearance, the whiter the color of caviar, the older the sturgeon, the more noble the quality of caviar, and the more delicate and elegant the natural taste.

Almas belongs to the highest grade beluga caviar. It comes from the endangered albino sturgeon in the Caspian Sea, which is the largest and only carnivorous fish in the sturgeon family. This dinosaur like fish has survived for at least 1.2 billion years and is the oldest survivor of the Cretaceous. What's more surprising is that despite the vicissitudes, its shape has not changed at all. No wonder the annual production of almas caviar is only 8-13 kg. Its color is also rare, showing a warm and mellow white; particles fat, full, round, bright and even slightly flashing glow.

Caviar can be called "fragile delicacy", if there are any mistakes in the processing process, it will lead to no value at all. To make caviar from fish eggs, more than ten procedures must be completed in 15 minutes. First of all, sturgeon should be knocked out, because it will secrete a lot of adrenaline under the natural reflex, which will destroy the original taste of caviar. After that, the fish eggs were collected, screened, cleaned and dried Then the master of caviar sniffs, tastes, looks, touches, evaluates and decides how much salt to put. Because the better the quality of the fish eggs, the less salt they use, so the salt content of almas is very low, and the degree of handling is more and more scrupulous. Finally, the caviar is carefully stacked on top of each other (so as not to crush the eggs in the bottom layer), put into jars, and sent to refrigerated trucks for transportation to the world's most respected firms. And the customers of these firms are people who can afford a small mouthful of hundreds of dollars.

……

However, the appearance of Xu Feng has reduced the price of albino minnow roe by 10 times!

What does this mean?

This means that the price of a kilogram of caviar has dropped from about 180000 soft coins to 18000!

Why is it so cheap? Because Xu Feng has his own sea of anchovy!

This sea was bought by the Baye group, and Xu Feng was responsible for providing the breeding fish and fry, as well as various scientific and technological management methods.

The origin of this kind of fish is the Apennine Empire 2700 years ago, that is, the Kingdom managed by Hugot.

Xu Ge te is Xu Feng's adopted son. He is extremely filial to his father, so every time Xu Feng goes back, he will give Xu Feng fine and white tilapia. At that time, because no one can catch and eat, the yield was very high and the population was very large. After Xu Feng went, he cultivated it and created an amazing population.

At present, there are 250000 mullet in the sea, including 150000 females.

And Xu Feng

Although there are a large number of mullet and the quality is excellent, Xu Feng did not abuse these good things, but invited the best processing personnel to enter the factory to carry out extremely fast and precise cutting.Today, Xu Feng shows us a very fast cutting method, using a titanium alloy knife he carefully made.

After using this kind of knife, you don't need to kill the fish at all, and you don't need to stun it. Instead, you directly cut it from your stomach and take out the eggs. The speed is as fast as 20 seconds!

after that, the wound was glued to the top grade bio gel. It took only 1 minutes to heal the wound. A female fish returned to the mariculture farm under the factory and then returned to the ocean from the underground corridor.

This way, which we have never seen before, is called magic.

And Xu Feng also invited you to taste the freshest eggs of anchovy.

For a time, several foreign first-class gourmets were amazed.

Alexander florzov, a famous Russian food poet, 6-star gourmet and authority of seafood tasting, is not calm at all after just one bite today: "this, this is more advanced than almas!"

Everyone was stunned, and then they tasted it one after another. For a moment, they were full of praise: "it's delicious, it's the ultimate!"

Zhen Luo also uses a shell spoon (metal spoon will seriously damage the aroma of caviar, which is absolutely prohibited) to scoop a spoonful of the entrance, gently spread it on the tongue, and slowly crush the caviar by the tip of the tongue; at the moment of bursting, he makes a decision - in addition to the intriguing taste of the sea!

This kind of minnow is more elastic than almas. It puts a little pressure on its tongue. At first, it seems to feel weak and repulsive resistance. However, it is the love in this millisecond that makes people worry about it. Then, the elegant and delicate breath spreads between the lips and teeth!

Flozov burst into tears: "I want to sign a contract with you. No, no, I want a long-term contract. I'm willing to buy it at a price 20% higher than almas!"

Xu Feng and Zhen Luo smile. In fact, what they mean is that their fish roe is so expensive! And inside, ha ha, it's very cheap, very cheap!

This kind of minnow is called sodina sauce by Xu Feng as a kind of gratitude to sodina.