Hao Jun went around Lu Dabao's house, and Lu Dabao's related memories kept coming to his mind. Pen ~ fun ~ pavilion www.biquge.info

Lu Dabao is indeed a person who has a fanatical pursuit of food, and every time he goes to a place, he can't forget to taste the most distinctive local food, and even eat from one end of some food streets to that end, and when he leaves, he will bring some food-related souvenirs back.

Lu Dabao's living room, bedroom, dining room, and kitchen can be seen everywhere with some unique food souvenirs.

A fish skull that looks like a model of a car, crab claws with a rainbow luster, an emu egg carved out of the shell of a landing treasure, a sheep's horn like a rainbow streamer, a pheasant claw sharper than an eagle's claw, a meter-long purple shrimp whiskers, and an antique wooden wine glass......

In fact, Nian Song is not Lu Dabao's only apprentice, but he is his most proud apprentice, and he is also his right-hand man who accompanied him when he competed for the trophy of "Donglu Famous Chef".

Lu Dabao is a person who misses the old, and he cultivates Nian Song, who followed him when he was not famous, and sneers at the apprentices who returned one after another after he became famous, and declares that Nian Song is his only apprentice.

He didn't expect Nian Song's ambitions to swell so quickly, and he secretly spread public opinion, so that many people thought that Lu Dabao won the title of "Donglu Famous Chef" and should give most of the credit to Nian Song.

When Lu Dabao began to question Nian Song, Nian Song actually took out a video of him accepting kickbacks and threatened him, and then even squeezed him out of every means to elevate himself......

Although Lu Dabao works hard alone and lives in a luxurious house, he does not raise any juniors, also because he is a nostalgic person.

Speaking of which, the reason why Lu Dabao went out to work hard back then was that he was dissatisfied with his family affairs, but his nominal wife has been taking care of his parents hard, which made him unbearable to file for divorce after he became developed.

His parents were old and didn't want to leave their homeland to follow him to the big city to enjoy the blessings.

But his parents only have one child, Lu Dabao, so his wife has been staying in his hometown to serve his parents, and can only wait for him to go home for reunion twice in the off-season of the banquet in the big hotel every year, each time only about half a month.

After Hao Jun learned some of Lu Dabao's memories, he didn't suspect that Lu Dabao was in a hurry to exchange life with him, and he was at ease.

He sat down at Lu Dabao's desk, pulled out a random cookbook and flipped through it.

Lu Dabao's relevant memories appeared in Hao Jun's mind, Hao Jun seemed to have read the book a long time ago, the content of the book was vivid, and Lu Dabao's experience when reading the book was also unobstructed.

When the members of the club exchange time, it is the most convenient and effective way to strengthen and obtain these memories with things that are closely related to the exchange object, and can quickly convert the memories of the exchange object into their own memories.

For Hao Jun now, Lu Dabao's cooking skills are like a huge library, if Hao Jun wants to make braised pork, he has to query the braised pork as a keyword in his mind to find these books, and then open the books one by one to check the relevant memories.

It's all about braised pork! It needs Hao Jun to sift through it before he can determine the final method.

Lu Dabao's cooking skills have accumulated for more than 20 years, and his memories of braised pork are only thousands!

Among them, the content that is repetitive, similar, and only touches a little bit is probably the majority!

Unless Hao Jun adds some keywords to determine a more detailed query scope, he may be able to flip through and sift through the thousands of braised pork memories until the next meal.

However, if Lu Dabao was in contact with the method of making braised pork, or the raw materials used to make braised pork, put it in front of Hao Jun, Hao Jun's mind would immediately appear with the memory that was most closely related to it and most matched, and quickly transformed it into his own memory. Other related memories will also be listed next to it for alternatives, and Hao Jun can look through them at any time. From then on, whenever Hao Jun wanted to make braised pork, the memory that best suited his requirements would immediately come to mind.

It only took Hao Jun more than an hour to flip through the books related to food and cooking on Lu Dabao's desk, and he stood up and walked to the bookshelf to flip through them.

It may be because his body has undergone many transformations, or it may be because he had just eaten pickled melon powder and hairy terrier green before this time through the transformation, until eleven o'clock in the evening, he flipped through all the books on the bookshelf about food and cooking, and then he felt a little hungry.

Thinking of making dishes, Hao Jun couldn't help but feel a little excited, is he going to try the skills of the head chef of a five-star hotel?

He went into the kitchen and looked at it, then opened the refrigerator door and made sure he tried to cook two dishes first.

When Hao Jun was on duty at the train station, he often ordered a dish from a restaurant outside at noon, and he especially liked to eat the fragrant, tender and refreshing, very affordable ant on the tree, that is, minced meat vermicelli.

He also tried to make it when he was resting, but it often clumped together when it cooled slightly, and the taste went without saying.

Hao Jun asked the little owner of the restaurant if he had any tricks to make those noodles sit for an hour and still be one by one.

The little boss only said that it was quick frying and dripping sesame oil over the water.

But Hao Jun tried, and it wasn't like that at all.

Think about it, will the secret of other people's money be told to you?

When Jiang Lingxue invited Hao Jun to dinner, Hao Jun was very interested in sea cucumber spots.

It is said that this deep-sea fish is rich in a variety of unsaturated fatty acids and collagen that are beneficial to the body, which can reduce cholesterol, soften blood vessels, prevent cancer and anti-aging, fight arthritis, supplement calcium and beautify, and is also the main raw material for making deep-sea fish oil.

It's a pity that when Hao Jun wants to cook and eat at home, it's not as easy to deal with as it says on the Internet.

The sand scales of sea cucumber spots, that is, small pimples like sand grains on the skin of the fish, are too difficult to get, or they will not be clean, or the thick skin of the fish will be rubbed like rags......

With all the preparations ready, Hao Jun started to make ants on the tree first.

He first boiled the vermicelli in the pot until there was no hard core, and immediately soaked it in ice water for a few minutes before taking it out, and then it was the homely practice of fried vermicelli with minced meat that many people would have.

Of course, the current Hao Jun uses the skills of Donglu famous chefs, even if it is a homely practice, it is also clever.

But Hao Jun is now concerned about not becoming a lump of problems when the time comes, and he does not have high requirements for other details.

Theoretically, the starch on the surface of the vermicelli is rinsed into ice water, and the starch next to the surface shrinks when it is cold, so that it will not stick when it is fried. Because it is soaked in ice water, the taste is particularly Q.

Hao Jun put the vermicelli out of the pot on the table and tasted it.

He ate half of the plate to feed his hunger, and then left the remaining half on the table to see how the fish fed.

He took out the frozen sea cucumber spots from the refrigerator and put them in the enamel basin, lifted the freshly boiled hot water and poured the upper half of the fish from top to bottom, and as soon as he put down the kettle, he quickly wiped the sand scales with a steel wool ball.

It's so easy!

After cleaning up this side, he immediately turned over the sea cucumber spots, poured hot water all over the half of the fish body from top to bottom, and cleaned the sand scales on this side before the fish body became soft!

There is not even a crack in the skin of the fish!

Hao Jun unscrewed the faucet, rinsed the sea cucumber spots, and separated the skin from one of the fish.

The skin of the sea cucumber spot is indeed thick, and it is estimated that if it is not so thick, it will not taste like a sea cucumber.

Hao Jun cooked the fish skin cut into long strips and put it aside to be mixed with the green and red peppers.

He pressed his knife against the bones, sliced the half of the skinless flesh, cut it into small pieces, and fried it in a pan later.

The remaining half of the bone-bearing one came to a spicy steam.

When the steamed sea cucumber spots come out of the pot, the fried fish pieces are also full of aroma.

Hao Jun brought the fish skin that had been mixed before frying the fish to the table and began to enjoy his masterpiece.

The skin of the fish is smooth and chewy, the fried fish pieces are charred on the outside and tender on the inside, and the steamed is sweet and fat, which is better than the taste of Jiang Lingxue when he invited him to eat.

This is the first time he has experimented with Lu Dabao's cooking skills! If he has mastered them all...... Tsk, I don't dare to think about it!

Hao Jun didn't forget to taste the ants on the tree, well! not only is the vermicelli a stick, but also the taste!

Food, it's so easy!