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Chapter 3036

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    Generally, ingredients like octopus have no taste, but pink octopus is different. Its ingredients are not only high-grade, but also have a unique fragrance and slightly spicy taste. As for the ingredients of green bamboo shoots, they are also not low-grade.  Excellent grade ingredients.

    Whether it is pink octopus or green bamboo shoots, they are both ingredients that are relatively resistant to stewing, so when Gu Zheng cooked them, he chose the stewing method.  However, these two ingredients need to be stir-fried before being put into the pot to stew.

    The oil in the pot was at the right temperature. Gu Zheng put the cut red octopus into the pot first. The red octopus meat stir-fried in the hot oil immediately curled up, and part of the aroma of high-grade ingredients was forced out at this time.

    When the pink octopus was fried to a certain level, Gu Zheng put the cut bamboo shoots into the pot, stir-fried the pink octopus for the second time, and finally added water and simmered over low heat.

    The white aroma condensed above the pot. When it condensed to a certain extent and the aroma in the air became very attractive, Gu Zheng took the red-pink stewed bamboo shoots out of the pot, and the white mist that represented the extremely fragrant shape also appeared.  Then entering the cooked delicious food, a mini octopus appeared, surrounding the dish, constantly shrinking its tentacles.

    Since Gu Zheng also took care of the steamed rice in the pot when cooking, when the dish of braised green bamboo shoots with red powder came out of the pot, the steamed rice was already ready to be taken out of the pot.

    Although it was just a simple steamed rice, a large amount of white mist also condensed above the pot. When Gu Zheng opened the lid of the pot, the mist entered the steamed rice.

    Normally, rice is used for steaming rice, so the rice that comes out is white, but Gu Zheng doesn¡¯t know what the seeds used for steaming rice this time are. It looks white, but it gradually turns white during the steaming process.  It turned purple, so that this pot of steamed rice looked like steamed purple rice, but the color and grains were more beautiful than purple rice.

    Simple steamed rice also has a very fragrant form. The white mist above the rice transforms into a scene like a rice field, with mature plants carrying heavy ears swaying in the wind.

    The next step Gu Zheng will make is stir-fried white cubes with shrimp roe, and at the same time the blanching is done. When the next dish, the stir-fried shrimp with meat and vegetables is ready, the blanching can be taken out of the pot as well.  After all, in the hands of Xianchu, the soup does not get better as long as it is simmered. Every delicacy has its right moment.

    The shrimp meat used for stir-fried shrimps is red-striped lobster meat. This kind of red-striped lobster not only has red stripes on its back, but also has red stripes on its white shrimp meat. Because the lobster is relatively large,  Each one weighs almost six pounds, so the chopped shrimp segments are also very large, which will give Brother Hantan and his son the pleasure of eating a large amount of meat.

    The ingredients of the red-striped lobster are excellent, but the ingredients fried with it are high-grade. The shape of this flower looks like a datura flower, but it is actually thicker than the petals of the datura flower.  How many times, so the meat is very rich.

    The oil in the pot has been heated up, Gu Zheng first put the white vegetarian flowers in the pot and stir-fried.

    Although the petals of the plain flower are very thick, there is actually not much water inside. The texture after frying is not crispy, but has a slightly chewy texture like cabbage leaves, but it feels better than eating fried cabbage.  The leaves are so much better.

    When the vegetarian flowers were fried to a certain extent, Gu Zheng put in the shrimp segments that were easy to fry.

    ¡°Suhua is a vegetable after all. Although it doesn¡¯t have much water, it still has some water. Gu Zheng used the water control technique to control the soup produced by frying the squid in the pot to add flavor to the shrimp segments.  Moreover, this kind of taste is still relatively advanced. The parts of the shrimp with red lines will retain the freshness and sweetness of the red-striped lobster itself. As for the part of the shrimp that is seasoned with vegetarian flower sauce,  Meat has a different kind of flavor.

    As the stir-frying process continued, Brother Hantan couldn't help but swallow his saliva again. Every time Gu Zheng cooked food, he always felt so uncomfortable. This aroma made him obsessed and at the same time made him feel tormented.

    The stir-fried lobster with shrimp meat has been taken out of the pot. After the white mist enters this delicious dish, it transforms into a smart red-striped lobster jumping around.

    The last dish Gu Zheng made was fried shrimp roe.

    Shrimp roe is supposed to be very small particles, but the shrimp roe used in Guzheng's dish is as big as a grape. These are not ordinary shrimp roes, they are red-striped lobster shrimp roes.  .

    Although red-striped lobster is a high-quality ingredient, its few shrimp roe are high-grade ingredients. As for the white cubes fried with shrimp roe, they are also ingredients that Gu Zheng obtained in this space world.  , its ingredients are of high quality.

    A delicious dish made from two high-grade ingredients, this isEven if Gu Zheng said he had eaten, they would definitely not be faster than Gu Zheng in ordering a dish before Gu Zheng had tasted it!

    However, for the Hantan monks and his son, it was already a very good thing to be able to pull the rice from the two kuaizi to the bottom first. After all, the rice was really fragrant, so fragrant that it whetted one's appetite, and they also knew that,  Gu Zheng tastes every dish, and they will soon be able to get started with the dish that Gu Zheng is currently making.

    The dish "Crystal Crispy Fish" is made from high-quality seaweed fish and medium-quality crystal fruit.

    Gu Zheng first picked up a piece of fish meat. Because it was crispy fish, the fish skin was like tiger skin. Under the skin was white and tender fish meat that looked like garlic cloves. Gu Zheng put this piece of crispy fish into his mouth.

    There is a deep-fried burnt aroma in the mouth, and the fish skin is slightly sticky to the teeth, but when chewed together with the smooth and tender fish meat, they complement each other so well.

    When you first taste the seaweed fish meat, it is just fragrant, but after chewing it for a few times, a sour and appetizing taste experience appears. This is because the fish meat absorbs the crystal juice liquid.

    After taking a delicious bite of fish, Gu Zheng let out a sigh of satisfaction, while Brother Hantan and his son followed suit and swallowed a few times.

    The second time Gu Zheng moved quickly, the place it reached was the belly of the fish.

    Seagrass fish is a high-quality ingredient. In addition to the delicious fish meat, there are two other parts that are also very delicious. One of them is the fish intestines, and the other is the fish bones.

    The fish intestine Guzheng is used to seal the fish belly. As for the fish bones, Guzheng uses the cooking method of crispy fish. In addition, the sour taste of the crystal fruit itself has the effect of softening the fish bones, so the fish bones at this time are  It doesn't sting your mouth at all, but it has a different texture and aroma when you eat it.

    Gu Zheng stretched out Kuai Zi to the belly of the fish, and picked up a piece of fish intestine and a piece of fish meat. The slightly elastic fish intestine had a burnt aroma, the slightly crushed fish skin, and the tender fish meat. This was  The three different kinds of food changed as Gu Zheng chewed them, and wonderful fragrances burst out. So while Gu Zheng was chewing, Brother Hantan and his son breathed hard and greedily smelled the food that overflowed from his mouth.  That scent.

    Gu Zheng¡¯s next move on the crystal crispy fish was naturally the crystal fruit in the crispy fish¡¯s belly.

    The crystal fruit, which was originally as clear as crystal, has turned milky white after being cooked in Guzheng. However, its shape has not changed, and there is no sign that it has grown in size after stewing, but in fact it has become  Very tasty.

    Picking up a piece of crystal fruit and putting it into his mouth, Gu Zheng tasted a crisp texture similar to that of pickled radish. He had just eaten seaweed fish meat and the strong aroma of fish was still in his mouth. He took a bite of the crisp and slightly sour crystal fruit.  , that kind of taste experience is simply not too comfortable.

    However, how can a crystal fruit that has absorbed fish essence taste just like itself?  With Gu Zheng's refusal, a sour aroma completely exploded in Gu Zheng's mouth. Even an immortal chef like Gu Zheng, who had tasted all kinds of delicacies, couldn't help but taste the sour aroma.  Secreting a lot of saliva, Gu Zheng was like this. The Hantan monks and his son had already smelled the sour smell, let alone their reactions. Their saliva almost flowed down the corners of their mouths!  (Remember the website address: www.hlnovel.com
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