"Haha, she did a good job. She is a little stupid, but she is better than being obedient."

Luo Zijun was helpless. He had really not worked for a long time. Sometimes he was so clumsy that he couldn't even understand the office software.

In other words, if Gao Bin used her, a different boss would have fired her long ago.

"Okay, let's be serious, during the opening week, can't you get some good stuff for your house?" He Han asked.

"I definitely want it. I have contacted Neon and am planning to order a bluefin tuna weighing more than 600 pounds. On the opening day, I will ask Lao Zhuo to come and break it down."

Congratulatory letter surprised:

"Hey, more than 600 pounds? How much does it cost?"

"Almost 2 million, I'm willing to risk it all."

"The bluefin gold gun shouldn't have to worry about selling."

"That's for sure. I've already released the news. 80% of this fish has been reserved, and the rest will be distributed in a few days."

"That's good, is there anything else? Tuna alone is not enough."

"I'll go to Dinghai tomorrow to see if I can order a batch of large yellow croaker."

"Wild?"

"It's wild, but it's rare to find it. I asked someone to tell the fishermen over there that if they happen to catch it, they must keep it for us."

The congratulatory letter deeply agrees:

"Price doesn't matter. As long as it's a truly wild large yellow croaker, someone will buy it no matter how much it costs."

"Yeah."

“Seafood alone isn’t enough, right?”

"Don't worry, there are wagyu beef from Xiaoben, black pigs from Jeju Island, beach sheep from Jincheng, lion-head geese from Goose City, Bresse chicken from France, everything that can fly in the sky, run on the ground, and swim in the water!"< /p>

Chen Junsheng had never dared to talk to him, but he suddenly said out of curiosity:

"What is Braise Chicken?"

The congratulatory letter couldn't help but licked his lips:

"This is good stuff."

Gao Bin nodded, it is indeed a good thing. It is known as the "King's Bird", how can it be bad?

To put it simply, this chicken is fat and tender. Because of its small fiber, the meat juice will penetrate into every inch of the texture during cooking, achieving a "steaming" effect. You can easily dig out a delicious chicken breast with a spoon.< /p>

France’s nickname is Gallic Rooster, which shows how much people in this country love chickens.

In French, a chicken has different names according to male and female, age, etc.;

Roast capon is the most anticipated delicacy of the French people at Christmas. It must be a capon, because the capon is more tender and juicy than ordinary chickens, and the belly is stuffed with precious black truffles and minced pork.

As for Bresse chicken, it is the best among chickens, probably equivalent to the status of Liu Rushi and Li Shishi in history.

A gentle plain is often covered with thick fog, and time feels particularly slow. Low farmhouses are scattered on the hundreds of miles of grassland, which still retain the structure and self-sufficient feeding method of a hundred years ago. This rare tranquility makes Brace feel like

Abandoned and independent.

The Blaise Plain is divided into three different administrative regions (previously an independent province). It takes about an hour to take a train from the neighboring city of Bresbourg to Lyon, but it is relatively complete geographically.

It is a fertile plain that is 100 kilometers long from north to south and about 35 kilometers from east to west, between the central mountains of France and the Jura Mountains. It is formed by the alluvial flow of the Saone River and is dotted with many ponds.

The local soil is particularly fertile, with lush grass and continuous corn and buckwheat fields growing there. Because the geology is rich in "clay" and has poor water permeability, the ground is moist and many earthworms and other molluscs grow there.

Such conditions are particularly suitable for raising chickens on vast grasslands. The 1930s were the peak time for local small farmers to raise Bresse chickens, with an annual output of more than 4 million. Due to reliance on artificial feeding, only 1/3 of the current output has become

More precious.

Bresse chickens are commonly known only because of the place of origin. In fact, they are actually a breed of chicken called "Garus". Originally, there were two other gray and black breeds raised locally.

In 1957, after the Bresse chicken became the first and only chicken protected by French legal production areas, it was stipulated that only white-feathered Gallus chickens were allowed.

The French regard the Bresse chicken as the "national chicken", which is closely related to its highly recognizable appearance: bright red comb, pure white feathers, blue-gray paws, and a combination of red, white, and blue.

The same color as the French flag.

Gao Bin explained to Chen Junsheng:

"The most special thing about raising Bresse chickens is that they are raised on grass. Each chicken's activity range is protected by regulations, and it must eat freely on more than 5,000 square meters of grass.

And the chicken flock cannot exceed 500, which means that each chicken needs at least 10 square meters of space to move and forage.

Every two pieces of grassland where chickens are raised must be separated by more than 200 meters to avoid interfering with each other and transmitting diseases.

In addition, chickens particularly hate basking in the sun, so it is best to have a small forest next to the grassland for them to rest.

Only two batches of chickens can be raised on the same piece of grass a year, and sufficient time must be allowed to "recover", because small bugs such as earthworms on the land are the most natural protein and can help the chickens grow more meat.

The local agriculture and dairy industry are also quite developed. In addition to feeding Bresse chickens freely, the farm owner also feeds them corn and other grains and milk.

In addition to fresh milk, sometimes milk powder or whey leftover from cheese production is used instead. Except for grains and dairy products, no other additives can be used to feed Bresse chickens, which can be said to be quite protective for them.

Moreover, chickens are generally caught at night. If there are scratches on the skin due to fright, struggle, or scratches, the chicken cannot be classified as a Bresse chicken at the legal production area level.

The locals also have a very vivid description - when they are grazing on the grass, it is like participating in the Tour de France. The body will grow strong muscles, but it will be too hard and not delicious.

Putting a chicken in a chicken coop to gain weight is like sending a chicken after a competition to the French Riviera for vacation. You can lie down and eat and drink every day to relax your muscles and grow a little fat.

With these two processes, the texture of the chicken will be more balanced and delicious.

A delicious Bresse chicken should ideally weigh between 1.8 and 2 kilograms after removing its feathers and internal organs. Roosters are generally heavier, but stronger and can withstand cooking; hens are slightly lighter and have relatively tender meat, suitable for roasting or steaming.

”

Just listening to it makes people drool. Chen Junsheng licked his face and asked:

“I don’t know when I will be able to eat it.”

Gao Bin laughed:

"It's coming soon. The chickens I ordered are already being fattened. I'll fly over and I'll treat you to them."

The congratulatory letter said:

"I remember eating pork belly and black truffle chicken stew once in France. The taste is still unforgettable."

Gao Bin nodded in agreement:

"This is one of the representative dishes of a generation of famous French chefs. Black truffles are stuffed into the chicken skin of Bresse chicken, and the pig belly is pierced and cooked slowly, so that the water vapor will not leak out, and the effect is similar to that of a cast iron pot.

Chicken is not easy to cook.

When it is served, the waiter will hold such a big ball, open the air bag in front of you, and skillfully cut the chicken.

The chicken is soaked with the flavor of black truffle, and is topped with morel white sauce. With just a slight cut, you can cut off just enough tender chicken and put it into your mouth. The rich and mellow smell lingers in your mouth for a long time.

But compared to this luxurious cooking method, I prefer the local traditional roast chicken cooking method. As long as it is not roasted too old, some dripping juices are poured on the chicken from time to time, and simply seasoned with salt, it is enough to give you a skill

Delicious crit."

Congratulatory letter with exclamation:

"I want to eat it again, but for these ingredients, you have used all the connections you have accumulated in half your life, right?"

"That's about right. If I didn't have enough time, I would still like to fly to South America."

"Going to South America?"

"I personally think the seafood in Chile is more worth eating than the seafood in Neon, but it's just that it's too far away from us, so the freshness is bound to be compromised."

After a pause, he took out his mobile phone and looked up the photos of his big meal in Chile. The table was covered with all kinds of seafood, which made people want to eat just looking at it.

“Chilean oysters are no less than the top oysters from France and Australia.

Oysters are produced all over the world, but only cold seawater can grow delicious and crispy oyster meat.

Chile's waters close to Antarctica have clear sea water, excellent water quality, suitable water temperature, and a natural pollution-free environment. The result is Chilean oysters, whose meat is tender, crystal white, non-odorous and slightly sweet.

The texture and taste are no less than those famous oyster varieties."

The congratulatory letter once again expressed emotion:

"I am reminded of Maupassant's description:

An old sailor in ragged clothes used a knife to pry open the oysters and handed them to the two gentlemen, who then handed them to the two ladies.

They eat in a very elegant way, holding the oysters in a small handkerchief and stretching their heads slightly forward to avoid soiling their robes;

Then the mouth quickly moved slightly, sucked in the juice, and threw the oyster shell into the sea."

Indeed, Maupassant vividly describes the scene of nobles eating oysters. After reading it, it feels like the sea breeze is really blowing on the face, and the tender and juicy oysters make people salivate.
Chapter completed!