"Uncle Wang, how long will it take for the banquet?" asked Liu Mang after instructing the kitchen assistant to put the pork belly into the steamer. Pen % fun % Pavilion www.biquge.info

The dishes on this banquet are no better than the single-pot stir-fry in the usual hotel, and it is definitely too late to stir-fry one by one, so this kind of big pot dish must be fried in advance, and then kept warm, and it can be directly served on a plate when it is served.

Of course, the taste is a little worse than that of the fried alone, but it is better to be fast and serve in time.

The braised fish has been changed into large pieces by the chef at the beginning, wrapped in batter and fried.

The chef's knife skills are rough, but the heat is good, and the fish pieces are fried golden in color and crispy on the outside.

A large number of ginger slices and garlic cloves were poured into the hot pot by Liu Mang, the people here have a strong taste, and after consulting Wang Dazhui's opinion, Liu Mang decided to increase the condiment.

Pour a large spoonful of bean paste into a large pot, mix it with ginger and shallots and stir-fry in hot oil, and the special aroma wafts out.

Bean paste is an indispensable seasoning in Sichuan cuisine and is known as the soul of Sichuan cuisine. Without this seasoning, 60 to 70 percent of Sichuan cuisine would not be able to be made.

Wang Dazhui breathed a sigh of relief, it seems that this young master does have two brushes, not embroidered pillows.

"Little Five!

When the bean paste was fragrant and the remaining oil in the pot became red and bright, Wuyan and another man who helped the cook carried a large pot of fish pieces and poured them into the cauldron.

Liu Mang held a spatula about the size of a shovel with both hands and stir-fried it.

This is also one of the specialties of the cauldron dish. The pot is too big and there are too many ingredients in the pot, and there is no way to use the traditional stir-fry in a pan, only the chef uses a spatula to constantly stir-fry to heat the ingredients evenly.

When each piece of fish is stained with bright red condiments, a large bucket of pork bones is ready to make a thick soup.

If you say that the dishes are fried on the stove in the hotel, it is a delicate martial arts duel of martial arts masters. So now making this kind of peasant banquet is a frontal fight on the battlefield, opening and closing.

"Master of fire!" Liu Mang covered the pot.

"Okay!"

"When is it time to serve? I didn't eat breakfast, and my stomach was empty!" Wu Jing ran over with a new robe.

"Huh, are you still going to eat meat here, aren't you afraid that no one will ask you to recite the scriptures in the future?" asked Five-Eyes strangely.

"I'm afraid of a hammer! Wine and meat have passed through the intestines, and the Buddha has left it in his heart. The people here are walking in a form, who really believes in Buddhism?" Wu Jing rolled her eyes, picked up a piece of ham sausage from the board and threw it into her mouth.

"Master Chef, it's ready to be served soon!" said the person running in front of him.

"Understood!Xiao Wu, prepare the vegetable pot. Liu Mang lifted the lid of the cauldron where the braised fish pieces were stewed, and a strong fragrance immediately wafted out.

The soup in the pot shrinks at a visible rate, evenly wrapped around the fish pieces.

Sprinkle a handful of garlic sprouts and chopped green onions, stir-fry a few more times, and this braised fish piece is complete.

"Fragrant, fragrant, it's so hot!" Wu Jing picked up a piece of fish, inhaled hotly, and was addicted.

The pot used to hold vegetables can really be called a bucket, and it is twice as big as an ordinary soup bowl. The dishes are piled up high in the bowl, and there is quite the pride of Liangshan heroes who drink wine and eat meat in a big bowl.

"Steamed dishes can also be served! I'll fry the remaining three hot dishes!" Liu Mang commanded the cook.

At this time, the kitchen is like a battlefield, and everyone is doing their best to get busy. Deliver the dishes to the guests in front of you as quickly as possible.

The dried cowpea button meat was brought out, Liu Mang picked up a plate and buckled it on the bowl, and then quickly flipped it over.

The buckle meat formed a round mound shape in the plate, and when he slapped the table with his hand, he immediately trembled slightly.

The high temperature of the steam precipitates the excess fat in the meat, and all the fat is absorbed by the dried cowpeas underneath, and the oily gloss is really eye-catching.

"Leave a few pots here, and the Buddha will not sit at the front table, and will start the meal in this kitchen. Wu Jing swallowed hard, staring at the buckle on the table, her eyes glowing green.

The remaining three dishes are easy to do, hot fat sausage, liver and waist stir-fried, and three fresh soups.

The first two dishes are all dishes that are fried quickly, and the soup base of the last soup has already been boiled, what Liu Mang has to do is to heat it in the pot and then put in the ingredients.

When these three dishes were made, Liu Mang finally sighed.

"Little master, it's hard work today!" Wang Dazhui walked in with a bottle of Luzhou Laojiao.

"What's the guest's reaction?" asked Liu Mang.

He is very confident in his craft, and his only concern is the taste of the diners.

After all, it's hard to reconcile.

"I really want to get it!" Wang Dazhui gave a thumbs up: "It is worthy of the apprentice taught by the master of Buyu, and the feedback from the villagers is very good! Especially the buckle meat and braised fish, which are snatched up as soon as they are put on the table, and many people still can't call it addictive!"

"That's good!" Liu Mang also looked happy.

For a chef, the sense of accomplishment of seeing the dishes they make can be welcomed by diners is unmatched.

"Boss, it's time to eat! If you don't eat again, let Wu Jing, the bald donkey, finish eating!"

The table for eating has been set up in the back kitchen, and Wu Jing has already held a wine bottle, and she is happy to eat a mouthful of wine and meat.

"Let you fart! I'm afraid I won't be able to eat enough to eat this kind of banquet!

Five Eyes hurriedly sat down, and couldn't wait to stretch out his chopsticks and snatch a piece of buckle meat from the plate in front of Wu Jing.

The button meat has been steamed, and it can be easily sandwiched in two with a gentle pick of chopsticks.

The meat is trembling on the tip of the chopsticks, and the fat on it is mixed with the juice from the dried cowpeas dripping, and the sight alone gives people a great sense of satisfaction.

Five eyes pick up a piece and put it in the mouth, chew it a few times, and the meat piece gently dissolves on the tip of the tongue.

The taste of the meat and the flavor of cowpeas and condiments are perfectly blended.

Taking advantage of the fact that the slightly fatty taste of the button meat had not disappeared in his mouth, he immediately took a large mouthful of hot white rice, and the chopsticks immediately stretched out again.

"You're a turtle! Come and rob the Buddha again!" Seeing that Wuyan was eating, a pot of buckle meat quickly bottomed out, and Wu Jing couldn't help but jump to his feet and scold.

Liu Mang thought it was funny, and immediately took out another pot from the steamer and put it in front of them.

Wu Jing is right, this kind of village banquet is a pleasure, and the host will generally prepare a few more portions, not afraid of more, for fear that the guests will not be full.

"Brother Mang'er come! Walk on!" Wu Jing stepped on the stool with one foot, her face was red, and she smelled of alcohol, how could she still look like a half-out of the family.

"Yes, this dried cowpea button meat is largely stained with the light on the ingredients, whether it is pork or dried cowpeas, or the farmer's own production is much more delicious. ”

Liu Mang nodded secretly, ate a piece of button meat, and immediately poured another glass of liquor.

The liquor enters the throat, relieves the oiliness of the meat, and makes the taste more delicious. It seems that in the eyes of the ancients, the big gulp of wine and the big bowl of meat are indeed complementary to each other.

ps: There was a clerical error yesterday.,Nine buckets are written as nine buckets.,It's been corrected.,Thank you for your recommendation votes.。