Hu Yongqing's mood was super embarrassed, and there was a voice in his heart that told him not to move his chopsticks, but his body instinct forced him to continue tasting every dish.

Hu Yongqing is also a person who has seen the world.

He has always scoffed at Chinese food, but he didn't expect that today's dish would make him completely change his preconceived notions about Chinese food.

Mei Ling saw that Hu Yongqing's expression was uncertain, and secretly laughed.

With her experience of tasting countless delicacies, she never forgets Qiao Zhi's cooking skills, not to mention ordinary people like Hu Yongqing and He Sina?

He Sina only felt that every dish on the table was very delicious.

She is a cultured person who knows how to uphold good dining etiquette at the table, but she still can't control the temptation of each dish of food to her.

The mother and son stopped talking, and it was already the deliciousness of the food on the default table.

Shao Cui's inner shock was definitely no less than that of this mother and son, who would have thought that Qiao Zhi's cooking skills were so exquisite and superb.

Mu Xiao and Mei Ling were very relaxed and ate heartily.

Mu Xiao pointed to one of the dishes on the table and said curiously: "This dish is not the same taste as I usually eat, how can the ribs be so soft and rotten?"

Qiao Zhi didn't hide it, and gave a thumbs up, "Have a vision, this dish I only researched recently, it's called 'Guo'ran has 'Pai' noodles!"

It is topped with a layer of finely chopped nuts, and a layer of crust is spread underneath the ribs.

The recipe is simple, first chop the ribs to remove the spine and sternum to form a rectangular block, then smear red yeast water and fry them in boiling oil until golden brown.

Red yeast rice is a traditional Chinese medicine.

The red yeast rice parasitic on the japonica rice has a purple-red skin and a red heart, with a slight sour taste and a light taste, which has the effect of strengthening the spleen and eliminating food, invigorating blood and removing blood stasis.

Crush 50 grams of red yeast rice with a stone mill or crusher, boil it in clean water, then change to low heat and continue to cook for five minutes, and finally filter it with gauze to remove the slag to obtain red yeast water.

After the ribs are fried, soak them in water and simmer, add soju, sugar, finely researched, fruit vinegar, dried red pepper, bay leaves, grass fruits, ginger and green onion until the ribs are crispy.

In this process, the dough is boiled in oil with water, placed at the bottom of the plate, the ribs are removed and placed on top of the dough, the boiled marinade is reduced until it is viscous, and the top of the ribs is poured on top.

Then heat the oil in a clean pot, pour the oil with minced garlic on the steaks, and then sprinkle melon seeds, pine nuts and cashew nuts.

Finish with fresh lemon juice to add a refreshing touch to the whole dish.

The fruity aroma is fresh and sweet, the sauce is slightly sour, and the taste is layered, with a fragmented spicy taste.

Mei Ling sighed: "This dish is very suitable for the taste of young people, you have good intentions." ”

Sure enough, there are row noodles, which is the core highlight of the whole table, and several other dishes are served for this dish.

At any table of wine banquets, there is a distinction between primary and secondary, except for one or two major dishes, the rest of the dishes are foils.

If a table of dishes is stir-fried, it will appear too bland, on the contrary, if a table of dishes are all meaty, it will look too greasy.

Hu Yongqing hesitated for a long time, but finally didn't hold back, and said cheekily: "Is it so delicious? ”

When the pork ribs are delivered to the mouth, the aroma of the meat diluted by lemon juice quickly occupies the entire mouth, and it is not only not greasy, but also mixed with a special fresh taste.

The marinade melts on the tip of the tongue at once, and the melon seeds hidden in it, with a crispy texture, cause vibrations on the taste buds and turn the nuts

The special sweetness bursts out completely.

The key is that it is obviously pork ribs, but it has a very viscous gelatinous texture, which is soft and glutinous when chewed, like a refreshing jelly with a meaty aroma.

The taste of the ribs is very special, with a burnt aroma of barbecue and coarse salt.

Qiao Zhi used a special technique in the process of frying ribs.

Hu Yongqing has never been interested in pork ribs, he prefers beef ribs, and likes the taste of the soup full of scarlet protein.

But at this moment, it subverted his idea of pork ribs.

Marinade sauces, in particular, have a much richer texture than French dipping sauces.

Sure enough, there is a row, and there are cards!

Any small shop, if it can cook this dish, can quickly become famous and become an Internet celebrity shop.

Mei Ling sighed secretly, Qiao Zhi is really going farther and farther on the road of Internet celebrity catering!

"Dr. Hu, you also seem to be a gourmet, why don't you evaluate this dish? How does it compare to the three-star Michelin French food you have tasted?" Mei Ling said in a big tone, and even compared this dish to a three-star Michelin restaurant.

"The creativity and taste are good, but the ingredients are a little lacking. Hu Yongqing was slightly uneasy.

Picking bones in eggs is like a crime, and it is clear that this dish has conquered itself.

Mei Ling smiled, "As far as I know, three-star Michelin restaurants pay more attention to the selection of ingredients, but ignore the pursuit of cooking seasoning. Food doesn't taste good when it's original, but more importantly, cooking can turn something that would otherwise be unpretentious into a work of art. ”

Hu Yongqing coughed and said: "A piece of Australian steak with a very good fat ratio and an ordinary steak, no matter how you cook it, you can't change the difference in taste, and the nutritional content is also very different, which is the value of the ingredients." ”

Mu Xiao smiled faintly, "If you just pursue the original taste of the ingredients, then you don't have to remove the smell and deodorize, just eat raw food." Whether steaming and frying, or adding oil, salt, sauce and vinegar, it is for the ingredients to develop their strengths and avoid weaknesses, so that they present the most perfect and attractive flavor, the ingredients are more beautiful because of the addition of seasonings, and the two are accompanied by each other to make the delicacy bloom on the tip of the tongue, whether it is heavy or light, there is a degree, and the person who can master this degree is the master. ”

Hu Yongqing has always been good at persuading people, but he was speechless at the moment.

Mainly because of the dish "sure enough, there are row noodles", it is really amazing.

He almost forgot that he had tasted the recipes and flavors of those Western ribs.

Despite being sprayed with embarrassment, Hu Yongqing still wanted to continue to taste every dish on the table.

He was ashamed to have such thoughts.

Appetite is the most basic desire of everyone, and at the same time, it is the easiest to satisfy.

As long as people are full, their appetite will basically be reduced.

Hu Yongqing is obviously not particularly hungry now, but there is a voice in the depths of his head, so he wants to stay and continue to taste these delicacies.

Shao Cui has a new understanding of Qiao Zhi, and she is also very particular about eating.

I usually ask a few good friends to go to the Internet celebrity stores in Yunhai to taste the food, but most of the dishes in the Internet celebrity stores are in vain.

As for Qiao Zhi's craftsmanship, it is far more than those people.

Shao Cui unconsciously has some appreciation for Qiao Zhi, and men who can cook are generally not bad.

Although he still feels that he is not worthy of his daughter, he still approves of the dishes he makes.

"You're such a good cook, why?

Why do you choose to open a canteen? You can open a restaurant, and the business will definitely be very good. Shao Cui said curiously.

Mei Ling explained with a smile: "The canteen opened by Qiao Zhi is not bad in business, it only accepts reservations, and people from all over the country come up to the pole every day to taste it." ”

Shao Cui glanced at Qiao Zhi in surprise, secretly thinking that she was also carried away just now, what kind of vision is her daughter, and the person she has a crush on, can there be idle people?

Shao Cui pointed to the dish closest to him and said curiously: "What is the name of this dish and what is the method?"

Qiao Zhi pondered trying her best to help Mu Xiao solve the current problem, after all, she had indirectly helped herself many times before.

So making his fake boyfriend look not too bad, is increasing Mu Xiao's confidence.

"The name of this dish is called Liver and Sausage Broken for Yi Pin!" Qiao Zhi said a very literary name again.

The cultural level of the people here today is good, and if you directly say fried liver sausage, it will be too low-level.

"This dish is one of the typical Huainan dishes.

The fragrant perilla oil used, that is, the red oil is boiled with perilla, which is bright red in color, fragrant but not spicy.

As for the intestine, it is the same intestine, which is connected by three layers, also called the sausage, which is the famous food of Xizhou, a subordinate city of Huainan.

The liver and sausage are fried and grilled separately to form a dish. ”

After listening to Qiao Zhi's introduction, Shao Cui said with emotion: "I didn't expect that there would be so many Mingtang for a simple dish. ”

Qiao Zhi smiled: "China is a vast land, and the food culture is even more profound. My table can only be regarded as a small skill of carving insects, and everyone can eat happily. However, I think that compared to the so-called three-Michelin-starred restaurant, although the ingredients are not as good, the taste and creativity are not necessarily bad. ”

Hu Yongqing's face was red, and he knew that Qiao Zhi was euphemistically saying that he was too much to praise Western food just now.

Mei Ling didn't speak so politely, "Some people think that after drinking foreign ink for a few years, they forget their ancestors, regard everything abroad as classics, and forget their hometown." This kind of person was a fake foreign devil with no patriotic heart a few decades ago. ”

Seeing Mei Ling being so direct, He Sina immediately lowered her face, "Who are you scolding?"

Mei Ling sneered, "I just scolded your son, of course you are not a good bird." ”

Qiao Zhi didn't expect Mei Ling to be so spicy, and he actually got into a fight with the mother and son directly.

Qiao Zhi didn't think Mei Ling had done anything wrong, the attitude of the mother and son just now did seem a little arrogant.

Opening and closing your mouth is French food, and as a result, you can sit down and eat Chinese food, which is quite enjoyable.

This kind of person who is inconsistent with the outside, no matter how famous he is and how prominent his power is, he is just a villain who does not enter the stream.

No matter how thick-skinned the mother and son are, they can't continue to stay.

He Sina got up and said goodbye to Shao Cui coldly, but Shao Cui didn't stay anymore.

Shao Cui can be regarded as seeing their faces clearly, and perfunctorily sent the two away.

Shao Cui didn't say much about Mei Ling's aggressive words before.

In fact, she also treats the mother and son in her heart, but as friends, it is difficult to say clearly.

Mei Ling helped her say what was in her heart.

Back in the dining room, she continued to deal with the dishes on the table.

From time to time, ask Qiao Zhi a sentence or two about the recipe or allusion of each dish.

Mei Ling was secretly amused.

Shao Cui and Mu Xiao must be mother and daughter, and the foodie attributes hidden in their bodies are fully displayed because of the food.