Johnson smiled but said nothing, Xia Long couldn't help but say, "Don't worry, the boss is a foodie, so he likes to eat everywhere."

After getting off the car, Feifei mustered up the courage and quickly held Johnson's hand. The decoration was quite exquisite, with simple and elegant flower arrangements, metal chandeliers, and exquisite tableware everywhere.

The stairs hover up to the second floor, with simple walls, curtains and tablecloths, paired with wood-colored furniture and leather seats, both modern and retro.

I found a large private room and the waiter brought the menu. I took a casual look and it was not cheap. The cheapest one was more than 300 yuan. After ordering all the features, I could see with my own eyes what's magical?

Soon the chef came over with a full set of instruments, straws, measuring cups, infrared thermometers, and even syringes and flame guns.

"The first dish is one of the important technical means of molecular cooking technology. The application of liquid nitrogen uses extremely low temperatures to quickly freeze food."

After showing the equipment, the chef smiled and said, "We usually use it to make ice cream, or soak fruits and vegetables in liquid nitrogen for a few seconds, so that the aroma will be easier to release. When eaten, it will be thawed slightly and the surface will be very crisp."

First take out a balloon, fill it with water, freeze it with liquid nitrogen at minus 196 degrees Celsius, and then gently knock it with a hammer. Put some vegetable salads and roses in it.

Picking up a piece, the taste is crisp and refreshing, and there is a faint white eye around it, which makes you feel a bit full of fairy spirit.

"Please bring protective glasses and use a laser gun to deal with salmon immediately. The process is a bit dazzling!"

The chef asked Johnson to bring a special protective glass, take out a three-dimensional laser gun, and start grilling the salmon. The processed salmon is burnt on the outside and tender on the inside, melting in the mouth, and has a unique flavor.

The chef took out liquid nitrogen again and started making ice cream, showing: "This is mica chocolate, which uses a siphon bottle to process the ingredients. It can not only handle cold liquids, but also hot liquids."

"Depending on the amount of gelatin and gelatin, you can make a stronger texture as mousse, or a lighter texture like cream, to retain the fragrance of the raw materials to the greatest extent."

The ice cream made of liquid nitrogen at minus 200 degrees Celsius floated on the water and made a stinging sound, and strong white smoke kept coming out.

When you enter the mouth, it is definitely more exciting than the fried food that has just been out of the pot. You cannot lick or bite. You can only hold your teeth and spit white smoke first, like an immortal, enjoying the feeling of flying through the clouds with your tongue.

"This chocolate is delicious!" The girl couldn't help but excited and secretly took out her mobile phone to take a photo. She had a rare opportunity to come to such a high-end restaurant and go back to her circle of friends to scan her face.

Johnson stared at the chef's every move, which was very novel. This dish was fruit caviar, which was made by slowly dripping the lecithin with thick orange juice into the solution that dissolved the calcium salt components.

In fact, it has nothing to do with caviar, but because of the effects of calcium and soft phospholipids, it forms a film similar to the outer layer of caviar on the outside of the juice, which actually gives the juice a taste and appearance the same as caviar.

"Fire steak, one of the signature dishes in our restaurant." The chef took out a large piece of marinated steak, and burned by flames directly in half a lifetime, dazzling, and instantly locked in the delicious gravy.

Finally, sprinkle high-concentration wine, process the steak twice, flip and pour the sauce on. Johnson took a bite and was not satisfied, the meat was hard and the taste was not good.

As the heating time increases, the moisture in the beef decreases rapidly, and the steak will become old and brittle. Experienced chefs will first fry the surface of the steak until it is cooked and slightly burnt, and then put it in the oven for baking.

The surface is fried until slightly burnt to lock the juice and prevent it from overflowing, making it more juicy. I heard that there is a high-tech device called a low-temperature slow-cooker.

You can heat the beef for up to 24 hours and cook it as tender as a sponge. There is also salmon, soaked in oil and cooked at low temperatures. The effect is as tender as tofu, and the taste is different from raw salmon.

The chef started foaming with a cream bubbler, which was very delicate, like cream, with a smooth texture and small bubbles that were difficult to see with the naked eye.

Then heat the sugar and strawberries, with milk, cream, condensed milk and gelatin in a blender and grind it into a soft milkshake.

Finally, after sieving, it is directly placed in liquid nitrogen and instantly frozen into hard lumps. When eating, it is knocked out with a spoon and eaten with strawberry jam.

Take a bite and liquid nitrogen is used to freeze strawberry cream, making them solid. Because the temperature of frozen ingredients is extremely low, the water in the ingredients does not gather to form ice crystals that condense into large particles, but forms small crystals similar to glass. The taste is strange and there is an indescribable feeling.

"Spicy chicken with mango egg yolk, the ingredients are boneless chicken leg meat. After baking, it looks even more spicy. The bottom layer is made of lemongrass..."

Johnson carefully looked at the so-called egg yolk. From a distance, he looked no different from ordinary egg yolks. When he looked closely, he would find that there was a layer of film outside. He put it in his mouth and bit it lightly, and instantly exploded. The rich mango pulp filled his mouth...

The chef turned around and spread a piece of white paper, laughed and said, "This is my personal innovative dish, the secret I have to tell."

Sprinkle with colorful milkshakes, decorated with fruits and popcorn next to them, and put a small black jar in the middle, quickly filling it with liquid nitrogen.

When you throw it hard, it feels like an atomic bomb explodes, and smoke covers the entire area. The fragrant roasted baguette is thick and mellow, the liquid nitrogen popcorn is cool and crispy, and the dry hair fruit is full of sweetness.

Feifei was startled and couldn't help but scream, her face flushed, and she quickly said sorry. Johnson took a bite and cut a delicate fusion of cheesecake with honey strawberry jam, milk cheese sauce, avocado jam and orange sauce. A container made of imported dark chocolate in Belgium hides all kinds of sweet temptations. Aftertaste carefully, it is wonderful.

Poplar nectar, 100% imported Ao Mang, made of dense and smooth nectar, paired with three different textures of molecular caviar, the tip of the tongue pushes away the mysterious surface, and surprises to discover cool and soft special ice cream and smooth sago, which is cool and delicate, refreshing and refreshing.

Rose durian crispy, top-grade fresh durian, removes excess moisture and extracts a stronger flavor. Especially adds special ingredients such as shrimp and mushrooms to make the delicious food appear more possibilities.

There was something jumping happily at the entrance, probably jumping candy. The little surprise made Johnson smile knowingly, which was interesting.

"This is the most famous specialty dish in our store - Hokkaido Black Caviar Sun Egg!"

Johnson looked at a bowl of flowing eggs in front of him, with black roe spots on them. It felt like it was steaming when it was freshly fried. There was no burnt edge of the fried egg on the edge. Scoop it with a spoon, and the egg yolk and the egg whites easily separated.

Swallow the egg yolk in one bite, instantly blown the thin skin that can be broken and wrapped in fresh mango juice. It instantly fills the mouth with a strange taste that impacts the taste buds, making people feel endless aftertaste.
Chapter completed!