Kai had no idea that his image was completely different in the eyes of the comrades opposite him.
But he could still feel the estrangement and wariness, which made Kai Weiwei feel a little uncomfortable. He had a feeling of "I originally turned my heart to the bright moon, but the bright moon shines on the ditch." Comrade, I can also be patriotic, and I can also talk about it.
!
But when I think about it, I and China in this world are not always on the same page... I have no choice but to call myself unlucky.
So I can only put away that faint melancholy.
As for the confrontation between Zhang Qiang and Strange, it is destined to be fruitless. There is no way that there is no agreement between the two sides in terms of their positions and perspectives.
"I must ensure that what you do does not threaten the safety of life and property of the people of Hong Kong!"
This is Zhang Qiang's biggest concession... There is no way. Although according to international law, Kamal Taj has absolutely no power to use force without authorization on Chinese territory, but reality is reality, the law is the law, if it is true, everything can be followed
When the law comes...then it can only be said that a beautiful world is just around the corner.
"We will do our best!" Although Strange was dissatisfied with the other party's attitude, he still gave the biggest promise.
"It's not about trying your best, it's about determination! Our people are living well on this land. They have no reason, let alone responsibility, to bear the consequences for your things!" Zhang Qiang said firmly.
In fact, both parties know that this is all fart.
After all, it is not their turn to control the development of the situation, not to mention that neither of them has the status to represent their forces.
Zhang Qiang cannot represent China, and Strange cannot represent Kamal Taj.
But the attitude still needs to be shown.
Kai, on the other hand, ate a big meal without any pressure. It frightened Wang Jianguo and the man with "zero presence" next to him.
They are afraid that foreign guests will eat up their stomachs. You must know that being acclimatized can easily lead to various consequences.
Of course, the most important thing is that Kai ate a whole table of dishes by himself! Among them were two roast geese, a roast suckling pig, a plain-cut chicken, and a steamed fish.
Plus a variety of stir-fried dishes.
This kind of appetite is really terrifying.
…
"Let's go." After eating, things were almost over. Kai was not interested in continuing to mess around with these people in the system.
There is no way, it is impossible for both parties to reach a consensus.
So apart from making both parties unhappy, there is no substantial breakthrough.
Strange no longer wanted to stay.
So he directly summoned the portal, and the two of them walked in directly.
As for the people from the Divine Spear Bureau, they didn't have any extreme reactions.
In fact, the Divine Spear Bureau is very clear that they cannot clear out the temple of Kama Taj... This thing is related to the entire great guardian. Although the Divine Spear Bureau does not know what the great guardian is, but think about the recent strange phenomena in the world,
You know, this thing affects the entire earth.
Therefore, the temple will definitely not be eradicated.
Then everything can only be tolerated for the sake of the country.
Some things cannot be done according to principles.
Although the Divine Spear Bureau definitely has its own ideas about the great guardian, they are more willing to use a softer approach rather than quarrel with each other... After all, compared to other countries, even Kama Taj doesn't know that China is already ahead.
A big step forward.
They not only know about Kama Taj, they also know about the Great Guardian.
This is leading!
"Director...are you really looking at me like this?" Comrade Jianguo said worriedly.
"What else?" Zhang Qiang watched the portal disappear, then turned around and said angrily.
"No... I mean, they haven't paid me yet!" Comrade Jianguo said straightforwardly.
Zhang Qiang became even more angry: "Look at how useless you are! If you pay in advance, why don't you just reimburse it when you go back?"
"No, director, I have no money!" Comrade Jianguo showed an expression as if his parents were dying.
You can't blame Comrade Jianguo for being so hopeless...but you have to understand the helplessness of a middle-aged man.
He has seniors and juniors, but his monthly salary never goes to him. It goes directly to his wife's card. He can only use various means and fight with his wife to win.
Save up a little bit of personal money.
This money is his man's dignity, so he won't take it out!
In fact, it is impossible to take it out.
You must know that according to the organization's reimbursement process, if he takes out the money to reimburse, then the money will be directly credited to his salary card after reimbursement... That is not equivalent to him spending a long time and changing hands.
Has your private money flowed into the hands of your wife?
Of course he could lie and say he borrowed money from a colleague and get it back from his wife.
But twenty years of marriage experience told him not to do this.
Lying is not a good habit. A lie often requires more lies to cover up. Once a thunderstorm breaks out, private money will be used to lie... I believe Wang Jianguo, he knows exactly what the outcome will be. He can only eat and live with dogs for at least half a year!
What a pain for a married man!
"Don't be so stingy, I already said I would reimburse you!" Director Zhang obviously didn't care that much.
Wang Jianguo did not argue, but directly took out his pocket, opened his Alipay and WeChat at the same time, and checked with his boss.
The balance is pitiful!
"Besides, director, haven't you noticed the prices here?"
"What's wrong? How expensive can a tea restaurant be?" Director Zhang didn't care.
"No, no, no, ordinary dishes are certainly not that expensive, but I have to admit that this ghost guy really knows how to eat them! All he eats are kung fu dishes! I didn't expect that the tea restaurants here actually have such expensive dishes.
!”
At this time, the man with zero presence spoke: "Hide menu."
"Hide menu?"
"Yes, they will give you the menu only if you ask."
"Expensive?"
"It's very expensive! They are all very old-fashioned dishes. They are delicious, but they require a lot of effort and the ingredients are also very expensive! For example, the fresh snail stewed with dragon and buckwheat he ordered just now costs 13,000."
"Pfft!!!" Director Zhang spit out all the tea in one gulp: "What is so expensive?! Dragon meat?"
This chapter is not over yet, please click on the next page to continue reading the exciting content! "Dragon! Boss! This is the price."
The dragon grouper is a fish of the genus Grouper of the order Perciformes and family Grouperidae. It is also known as the saddle-banded grouper and the gentian grouper. It is the largest fish among the groupers. The saddle-banded grouper is a
It is a high-end and precious marine fish ingredient that is rich in high-quality protein and mineral elements and is favored by consumers. It has high edible value.
As the aristocrat among groupers, it interprets its unparalleled charm with its extremely delicious meat and rich nutrition. There is even a saying in the catering industry: If you have not tasted grouper, you are definitely not considered a fish.
Is a true gourmet.
Wild dragons do not easily appear in the sea. Experienced fishermen often use long lines, hand fishing or bottom trawls to catch them. Especially the big dragons weighing more than 150 kilograms are said to have forty or fifty years of experience in sea life.
, so it is more difficult to catch, and if caught occasionally, it becomes a rare thing. The meat of dragonfish is delicious, rich in nutrients, and tastes better than ordinary grouper, and it can make a variety of dragonfish delicacies. Currently, the supply is scarce and the price is expensive.
.
Wei Ling, a senior Hong Kong gourmet, said that the bigger the dragonfly, the more delicious it is, and the fish weighing over 50 kilograms has the best taste. According to experts, when choosing dragonfish, you should choose fish with the body, mouth and tail intact, and neat and tidy.
Congestion. Some people call fish skin, fish gills and fish buttons together as the "Three Treasures of Dragon and Dragon Boat Festival", while others think that the neck bones, fish buttons, fish intestines, shark fins and chin are the well-deserved "Five Heavenly Kings".
In fact, Kai has never eaten dragonfly.
On the one hand, before he traveled through time, he was not close to the sea. Seafood was extremely expensive. He had never eaten much ordinary seafood, let alone such delicacies among sea delicacies. He had only heard of dragon clams before, but had never eaten them.
.
After time travel, I was directly abroad... I still haven't eaten dragon worms.
There is no way, foreign countries do not eat this stuff, either it is an endangered species, they are not used to it, or it is poisonous.
Just now, Kai asked about the hidden menu when they were arguing. Only then did he find out that the boss had ordered a dragon soup today, so he ordered it out of curiosity.
He didn't mean to trick them.
He was not short of money, so when he saw something he was interested in, he just ordered it. He didn't care about the price at all... so he didn't ask at all.
So, a set of dragon and glutinous rice dinner came.
In addition, we ordered shark's fin, bird's nest, abalone and so on.
Whatever is good, order something.
I ordered Tianjiu wings, two-headed abalone, blood swallow and so on.
At the same time, he also knew what Tianjiu Wings was and what two-headed abalone was.
In our old Hong Kong movies and Jianghu films, we often hear the word Tianjiu Fin. Shark's fin is the top ingredient in seafood. In our country, shark's fin is an expensive ingredient. Kai used to think that it was
fan.
Tian Jiu is the name of our country. The origin of Tian Jiu comes from Pai Gow. Pai Gow is an entertainment method invented by us. When we catch a pair of Tian Jiu among 32 cards of Pai Gow, it is naturally a good set of cards! Whale shark fin or
Basking shark fins are Tianjiu fins. Whale sharks are the largest sharks in the world and are a marine fish more valuable than giant pandas. The number of basking sharks is equally rare and they are protected objects at the same level as giant pandas.
But the most authentic Tianjiu fins are from basking sharks, and the dorsal fin and tail fin are the most authentic! However, experiments have found that shark fins do not have high nutritional value, so in the face of countless seafood in the sea, just let these sharks go.
!After all, we don’t need shark meat, and sharks whose fins are cut off have no ability to move. Sharks that have lost a lot of blood will become bait for other seafood, or they will sink to the bottom of the sea and slowly rot!
As for the two-headed abalone, the two-headed abalone refers to the double-headed abalone. The term "how many abalones" comes from the weight, which means how many abalone can be weighed per pound. Two abalones per pound are called double-headed abalone.
Abalone with 4 heads is called a 4-head abalone, and so on. Generally
The bigger the size, the better the quality, and the more expensive the price. Double-headed abalone is very precious, so there is a saying among the people that "it's hard to buy a double-headed abalone with a lot of money". One pound here is one jin, 604 grams. The bigger the abalone, the more valuable it is.
, the longer the breeding cycle, the greater the risk and the higher the cost.
And this refers to dry goods! It’s sugar-coated abalone!
Among the abalone fins, abalone is the most precious. my country has a long history of eating abalone. Cao Cao, the hero of the Three Kingdoms, was a loyal supporter of abalone. Su Dongpo, the great poet of the Northern Song Dynasty, also praised abalone. A mouthful of abalone and a mouthful of gold is the recognition and affirmation of dry abalone. , the price of a soft and sticky abalone may be dozens of times that of ordinary abalone!
What is a "sugar heart abalone"?
Sugar-centred abalone refers to abalone that needs to go through a tedious soaking process after being dried, and then simmered in stock over low heat for a long time to taste. It is slowly simmered until the center of the abalone is in a semi-condensed "soft-hearted" state, and the entrance is soft and soft.
There is a slight sticky feeling on the teeth, and every bite has a slightly sticky feeling, just like a rice cake. This is the "soft-boiled abalone". Fresh abalone does not have a soft-boiled heart.
To make soft-boiled abalone, you must first make dried abalone. The soft-boiled abalone is converted from the protein of the abalone itself. The formation of "soft-boiled abalone" depends on the type of fresh abalone, the drying process, and the simmering technique.
Requirements. Soft-boiled abalone is the best of all dried abalones. The reason why it is said to be so is because its texture, taste and nutritional value are the best. It is the first choice for all abalone lovers.
To make soft-boiled abalone, you have to start with material selection!
You must choose fresh and larger abalone. It is difficult to process small abalone into decent soft-boiled abalone. Secondly, it depends on whether the abalone is dry enough, whether there is too much butter, whether the beads are complete, and whether the abalone heart is big or not.
The abalone is not very good. Use a light cannon to see if the abalone is transparent. If there are black spots in the middle, it must be a dead abalone, which is difficult to soften. Finally, smell it. Good abalone has a slight abalone aroma.
Stinky ones won't do.
Sugar abalone is difficult to make.
The first step is "pre-cooking". That is "bringing" (bringing: cooking ingredients by strictly controlling the temperature of the liquid medium). First pickle the abalone with the internal organs removed in salt. After cleaning, heat the water to a slight boil over a slow fire, add For abalone of similar size, slowly increase the heat and keep it at 80-90 degrees Celsius until the abalone core can be easily penetrated. The whole process will take about 2 hours.
The second step is to dry. It is also the most critical part. Pre-dry first, lay the abalone flat on the straw mat, and dry it in the sun for 2-3 hours every day. After doing this for 3 days, thread the abalone into strings with cotton thread, or place it on On a bamboo grid, place it in a cool and ventilated place, avoid exposure to the sun as much as possible, and dry it for 1-2 months depending on the size of the abalone. During the drying process, the outer layer of the abalone becomes hard, but the inner core is not completely dry. Slow fermentation occurs, resulting in agar-like shape, rich sugar flavor (converted from part of the protein of fresh abalone itself) and abalone aroma, which is different from raw and sun-dried abalone. Dry dried abalone is stored for a period of time , there will be a layer of white frost on the surface, which is caused by the protein of the abalone coming out on the surface. Not only does it not damage the quality of the abalone, it is one of the important signs of top-grade abalone. High-quality dried abalone is suitable for long-term storage, and has the characteristics of appreciation and appreciation. It is valuable for collection, and the more you save it, the more valuable it is. The older the dried abalone, the more valuable it is. Old abalone has a stronger and more fragrant flavor, and has a "softening" effect.
Kai didn't know anything about these things before. He only knew their names at most. How could he have thought that these things were so sophisticated?
Of course, good things are good things, the only drawback is that they are expensive!
"Our hospitality standards..." Director Zhang looked at his subordinates expectantly, hoping to hear what he wanted to hear.
"It has exceeded the standard! It has already exceeded the standard! According to the reimbursement regulations, we have to make up for the excess ourselves... Also, we don't have much funds, so the reimbursement will take a long time to be issued..."