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Chapter 795 Master Chef¡¯s Skills!

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    "Brother Jun, do you want it?"

    Yang Linlin blinked and said, "But I want to eat it too!"

    "Hahaha, I suggest you two play rock, paper, scissors, whoever wins gets to eat." Yang Fei suggested.

    "Okay, I agree." Yang Linlin nodded.

    "Come on!" Zhang Jiajun smiled slightly, "Rock, paper, scissors!"

    "Haha, I won!" Yang Linlin laughed.

    "Ah! My Dongpo pork!" Zhang Jiajun couldn't bear to watch the last piece of delicious pork Dongpo meat being stuffed into Yang Linlin's mouth.

    "Hahaha, Brother Jun, is it embarrassing for a big boss like you to grab food with a little girl?" Xue Yuanqing laughed.

    "Humph, we got that fragrant pork with a lot of effort." Zhang Jiajun pouted.

    "Hahaha, I didn't expect you to have such a cute side, Brother Jun. Come and take a picture." Yang Fei laughed and immediately took out his phone to take a picture of him.

    "Ah! You damn Xiaofei." Zhang Jiajun shouted.

    "Hahaha." Yang Fei laughed.

    "Master, let's take a look at the second dish. I'm so looking forward to it." Yang Linlin looked at Lu Yongliang expectantly.

    Lu Yongliang smiled slightly and opened the lid of the second dish. It was a square piece of meat, each with a layer of yellow skin.

    What kind of dish is this?

    Yang Fei and others looked at this dish in confusion.

    "Is this crystal hoof?" Zhao Yaxin asked.

    "Crystal Pork Hoof!" Ji Rou nodded. She had eaten this dish before and introduced: "Crystal Pork Hoof, also known as Crystal Pork, is a famous dish in Zhenjiang. It has a history of more than 300 years. Crystal Pork  After the dish is cooked, the meat is red and the skin is white, smooth and crystal clear, and the marinade is transparent, just like crystal, so it is known as "crystal".

    When eaten, it has the characteristics of lean meat and crispy meat, fat meat that is not greasy, crispy, fragrant, tender and fresh. When served with shredded ginger and Zhenjiang vinegar, it has a unique flavor.  "

    "Yes, there is a poem about this crystal dish." Zhang Jiajun said: "Nowadays, the scenery is endless, and I love Jingkou meat roasting more. It is not greasy, slightly crispy and fragrant, and the bright red and tender frozen crystal dish."

    "It looks delicious." Yang Linlin didn't care what they said, she licked her mouth.

    "This is my first time eating this crystal dish hoof" Liu Yan swallowed.

    "Well, it's delicious." Yang Linlin was already using her chopsticks.

    "Let me try it." Liu Yan also picked up a piece and put it in her mouth, and immediately gave a thumbs up, "It's great!"

    "Well, it's really delicious." Yang Fei also tried it and it tasted really good.

    At this time, Lu Yongliang unveiled the third dish.

    Yang Fei¡¯s eyes moved to the third dish.

    This is a plate of roast duck.

    "I know this dish. It's Wuwei smoked duck. It's my favorite dish. Wow, I'm in for a treat tonight. All of them are famous dishes!" Liu Yan recognized this dish at a glance.

    Wuwei smoked duck is one of the most representative dishes of Yanjiang cuisine, and it is also a famous traditional Anhui cuisine famous at home and abroad.

    It is also known as Wuwei salted duck and has a history of more than 200 years.

    According to the records of Wuwei County: "Folk wedding banquets mostly use geese, and later changed to ducks." This custom is still passed down in the local area.

    Wuwei smoked duck has a history of more than 200 years.

    It is said that in the 39th year of Qianlong's reign in the Qing Dynasty, the chef of Wuwei County in Anwei used a unique method of smoking duck first and then braising it. The finished dish was golden and bright in color, and tasted delicious.  The county is famous, so it is called "Wuwei Smoked Duck"

    Later, it spread to various places. By the end of the Qing Dynasty, it was famous throughout the province and sold all over the country. It became one of the favorite special dishes of people in Hui Province.

    "Wow, it's Wuwei smoked duck!" Zhao Yaxin also knew this famous dish in Hui Province, then she picked up a piece of duck meat and dipped it in the sauce, "It's so delicious!"

    "Wow, Master, are you from Hui Province? This Wuwei smoked duck is so good!" Liu Yan said in surprise.

    "I'm not from Hui Province. In order to learn this dish, I worked for a famous chef in Hui Province for two years." Lu Yongliang said with a slight smile.

    "Two years, that's awesome." Yang Fei gave a thumbs up. He worked as a master chef for two years in order to learn how to cook.

    "Let me try it." Zhang Jiajun took a bite and said in surprise: "Lao Lu, your cooking skills have improved. It tastes better than what I had last time."

    "I made adjustments to the sauce." Lu Yongliang said with a slight smile.

    ¡°?Lu, where is your specialty dish? Why hasn't it been served yet?  "Xue Yuanqing asked.

    "Specialty dish?" Yang Fei looked over curiously.

    "Yes, Lao Lu's specialty is sea cucumber Wuchang fish." Zhang Jiajun swallowed as he spoke, and continued: "Lao Lu was named the "Best Chef in the Country" for his sea cucumber Wuchang fish and three other dishes.  This dish uses Fankou dumplings, a famous product from Liangzi Lake in Echeng, as the main ingredient, and is paired with precious sea cucumbers. It is made with braised techniques and combines river seafood in one dish. It has an elegant color, perfect fish shape, fresh and mellow fish meat, and sea cucumber oil.  Lubricant and refreshing, it adds a special flavor to Wuchang fish dishes."

    "Wow! Hearing what you said has aroused my appetite." Yang Fei smiled slightly and looked forward to it.

    "Hahaha, don't worry, isn't this coming?" Lu Yongliang smiled slightly and unveiled the fourth dish.

    A golden fish is surrounded by a circle of sea cucumbers, and the golden sauce covering the fish makes people very appetizing.

    "Wow! It's so delicious!" Yang Linlin was the first to move her chopsticks and expressed surprise.

    ¡°It¡¯s the chef¡¯s specialty dish, it¡¯s so delicious!¡± Liu Yan also took a bite and her eyes widened immediately.

    ¡°Lao Lu really misses the taste of your fish, it¡¯s great.¡± Zhang Jiajun praised.

    ¡°The meat is tender and delicious, not bad.¡± Ji Rou also praised it.

    "Could Chef Lu tell us the process of this dish? I want to learn." Zhao Yaxin asked.

    "Hahaha, since you want to learn, let me explain it simply." Lu Yongliang said with a slight smile, "Wuchang fish is cleaned, and double cross patterns are drawn on both sides of the fish body (7 to 9 knives on each side) and placed on the plate. Sea cucumber  Cut into large thick slices, put them in a pot of boiling water, blanch them slightly and take them out. Slice the soaked mushrooms, cooked ham, lean pork, and raw winter bamboo shoots separately. Soak the broad rice in warm water, wash and drain.

    ??Put the wok on the fire, add 100 grams of onion and ginger oil, heat until it is 40 to 50% hot, and fry the fish until both sides are golden brown.

    Add lean pork slices and broad rice into the original pot and stir-fry for a few times. Add ginger slices and Shaoxing wine, sugar, vinegar, dried chili peppers, 35 grams of soy sauce, and 1 gram of refined salt. Bring to a boil.

    Cover and simmer over medium heat until the fish eyes protrude and the fish meat is fragrant. When the soup is thick, add 2 grams of MSG. Remove the fish from the pot and place it on a plate. Reserve the soup in the pot for braised sea cucumbers.

    Put the original pot on the fire, add onion and ginger oil to heat, pour in the sea cucumber, and add soy sauce.  Refined salt and MSG.  After boiling chicken soup and leftover fish soup, broad rice, cooked ham slices, raw winter bamboo shoot slices and shiitake mushroom slices, thicken it with wet starch, pour in cooked lard and bring it to the pot. Pour it over the fish in the plate and sprinkle with green onions.  Serve with pepper.  "

    "Okay, thank you, chef." Zhao Yaxin recorded it.

    "No, if you are interested in learning to cook, beauty, you can come to me and I will be happy to teach you." Lu Yongliang said with a slight smile.

    "Thank you, chef." Zhao Yaxin thanked her.

    Next, Lu Yongliang opened the remaining dishes one by one.

    Steamed Wuchang fish, West Lake vinegar fish, Dong'an chicken, and Mapo tofu are a feast for Yang Fei and others.

    "Hiccup!" Yang Linlin burped, her face full of enjoyment, "It's so delicious!"

    "I'm really full tonight." Liu Yan touched her belly and smiled.

    "Thank you, old brother Xue Jun." Yang Fei thanked him, then looked at Lu Yongliang, cupped his fists and said, "Thank you, chef."

    "It's okay." Lu Yongliang smiled slightly and continued: "There is the last dish next, Feilong soup!"

    "Feilong soup?"

    What it is?

    Yang Fei and others looked at Lu Yongliang curiously.

    "What is a flying dragon?" Yang Linlin asked curiously.

    Lu Yongliang smiled slightly, unveiled the last dish, and introduced: "Feilong, also known as hazel chicken, is produced in Xing'an Mountains. Feilong soup is made by removing the feathers of hazel chicken and removing the internal organs, and then boiling it with stock. There is no need to put anything in the soup."  Seasonings are added to maintain the original taste of the soup. Feilong soup is meaty and nutritious, making it suitable as a nourishing soup."

    "Wow! It tastes so delicious!" Yang Linlin closed her eyes, savoring the strong fragrance.

    "This Feilong soup is good." Ji Rou took a sip and praised it.

    "Well, the taste is strong and the fragrance stays in your mouth for a long time." Yang Fei nodded.  (Remember the website address: www.hlnovel.com
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