Stir-fried Dongpo This dish belongs to Hakka cuisine in Dongjiang cuisine, and the ingredients added are also very simple, that is, green onions, ginger, garlic and green and red peppers plus fungus, and this pork intestine needs to be cooked in advance until it is medium-cooked, and then fried. Pen & Fun & Pavilion www.biquge.info

It is faster to do this fried Dongpo in Yuanzhou.

But in a blink of an eye, three plates were served.

"Fried Dongpo for two, please use it slowly. Zhou Jia took the plate and said carefully.

There was also a side that was also served to another person who had just ordered, and it was a girl.

"Hmm. Wu Hai and Ling Hong nodded at the same time, which was considered to be the answer.

"Looks good. "I ordered it just now, but the diner who hasn't served it yet happens to be sitting next to Ling Hong.

"It's really good. Ling Hong nodded.

This person is the one who doesn't dislike it very much and doesn't like to eat either, but he ordered it for the sake of Yuan Zhou.

However, the color of the dish in front of him attracted his attention.

The large intestine is flesh-colored and cut into triangular slices, while the green and red chili peppers are also cut into triangular slices of the same size, as well as slightly smaller jade-white garlic slices with golden edges and verdant green onions.

This whole dish is served on a ruffle-edged plate, and the ruffle leaves on the side are light green, which looks refreshing and beautiful, and the dish on this plate is particularly appetizing.

This is not Ling Hong, so he did not hesitate to eat with chopsticks.

The person on the side could only look at Ling Hong's squinting eyes and chewing happily.

After a while, Ling Hong ate a slice, and when he opened his eyes, he saw the person on the side staring at him.

You must know that watching people eat is very fragrant, especially when the person watching them eats very fragrantly, it feels even more fragrant.

"What are you staring at me for. Ling Hong looked at this person inexplicably.

"No, it feels like yours is delicious. "This person's face is still very regular, but his eyes are a little naked.

"Oh, you want to taste it. Ling Hong was very generous, and moved the plate to the side of this person.

"Thank you. This person was not polite, beckoned Zhou Jia to come to his welcome package, picked up the chopsticks and sandwiched a piece of pork intestines.

But this is also Ling Hong, if it is Wuhai sitting next to him, let alone just staring, even if he asks, Wuhai can also calmly say, "It's really delicious." ”

As for then, of course there is no then, Wuhai, a guy who has been committed to grabbing other people's plates, how can he take the initiative to give it to others, and the chef promised to help him order another plate later.

So it's still very important to choose the right position, after all, Ling Hong's face is still not as good as Wuhai's.

"You're welcome. Before Ling Hong finished speaking, the food over there had already been put into his mouth and began to taste.

No matter how clean the pig intestines are, there is an indescribable taste, which many people do not like, and this person is also one of them.

When this piece of pig intestine is entered, it is soft and chewy, and the more you chew it, the more you chew out a fragrance, a fragrance that seems to be meat and not meat, and there is a trace of grass and wood fragrance during the period.

The most important thing is, "Shhh The man couldn't help but fan his mouth.

"Haha, it's really spicy. Ling Hong drank a large mouthful of watermelon juice and said with a laugh.

There is no chili pepper in this dish, but it has a fragrant and spicy feeling, and it also has the aroma of meat, which is very attractive.

"Yes, it's spicy and delicious, and it's not a bit fishy. The man nodded.

"Your fried Dongpo, please use it slowly. At this time, Zhou Jia sent this person to order fried Dongpo.

"Thank you. This person didn't care about talking to Ling Hong, and ate the dish in front of him.

The spicier it is, the more people want to eat it.

This time, the pork intestines stuffed into the mouth have a new taste, the pig intestines are boiled until they are eight ripe, and then they are fried on high heat, and the "crackling" oil explosion sound is turned out in the pot, and then when they are put into the bowl, the pig intestines shrink slightly.

It tastes more chewy and tough, the outer layer is soft and glutinous, the inner layer is more fragrant the more you chew, and the spicy taste is more and more chewy, fragrant and spicy, which is simply irresistible.

"I didn't expect this thing to taste so good. "People who eat in Yuanzhou's small shop can basically eat while pronouncing words clearly, and this person is of course no exception.

"It's all delicious. Ling Hong answered on the side.

"Of course. Wuhai on the side thought he was talking to him, and responded as a matter of course.

Fortunately, no one said it, otherwise with Wuhai's face, it would not be embarrassing.

However, the diners on the side stretched out their chopsticks and grabbed a piece of red pepper.

The red pepper on the chopsticks is bright and bright, the red is beautiful, and it looks very eye-catching.

"Click, click" As soon as the red pepper is eaten, it makes a crisp sound when you chew it slightly.

It has a unique fragrance of vegetables, a slight spicy taste, and a sweet feeling.

"I see, the sweetness in this pig's intestine is the taste of red pepper?"

"That's right, that's what it tastes like. Ling Hong also took another bite to confirm.

A plate of fried Dongpo is only thirteen pieces in total, of course, this means that the large intestine is cut into a total of thirteen pieces, even if Yuanzhou is fried in one pot with three plates, but it also ensures that each plate is the same.

Thirteen pieces of pork intestines, plus some green and red peppers, garlic slices and green onions, were eaten up in just a while.

That's right, the garlic slices on this plate in Yuanzhou are also edible, the garlic slices that have been fried in advance are soft and glutinous with a hint of garlic spicy and choking, and eating with a piece of pig intestines is the most delicious, which can also stimulate the special aroma of pig intestines.

"The taste is spicy and delicious, the taste is soft and chewy, it is indeed very delicious, but why is it the most expensive?" Wu Hai asked with a puzzled expression, touching his mustache.

"Because it can be exchanged for Mr. Su Dongpo's Mobao. Yuan Zhou explained dryly.

"Su Dongpo's Mobao, exchange this for this?" asked Wu Hai in disbelief, pointing to the plate in front of him that was cleaner than being licked by Erha.

"Yes. Yuan Zhou nodded solemnly.

The store was silent for a moment.

Who is Su Dongpo, that is an important literary scholar of the Song Dynasty, a representative of the highest achievements of Song Dynasty literature, that is ...... If you really don't know, you can Baidu.

Such a historical celebrity, with a plate of extremely delicious fried Dongpo can be exchanged for his Mobao, Wuhai feels that Yuan Zhou is talking serious nonsense.

"Haha, I see. Suddenly, a diner laughed and looked like he had reacted.

And Yuan Zhou quietly returned to the kitchen and continued to cook, after all, he had enough of appreciating Wu Hai's unbelievable appearance when he opened his mouth just now.

"What's it?" asked Wu Hai reflexively.

This is a legend, and I don't know whether it's true or not, it means that Su Dongpo was overwhelmed by its unique flavor when he first tasted this dish in Ganzhou, Jiangxi Province on the way to depreciation. After arriving in Huizhou, I will never forget the unique charm of this dish, every drink must be fried large intestine with wine, the people see it so fascinated, often fried large intestine in exchange for its ink treasure, some simply call this dish fried Dongpo, this is the origin of the name. This person was not polite, and said it directly.

"......" Wu Hai was speechless.

ps: The rookie cat is also three more today~ Asking for tickets, all kinds of tickets~, so what do you say, how about the next book called the shovel officer?