Ke Hong deliberately emitted the smoldering fragrance in the kitchen, how could the fragrance of these hot fresh ingredients under Ke Hong's careful cooking be comparable to these takeaways?

"It smells so good! I can't help it, let's serve it! "I'm so hungry, Ah Hong, I only ate a little at noon!" I'm starving to death now! At that time, the girls couldn't help it and kept urging.

"Don't worry, everyone, please sit at the table." Ke Hong said with a smile and turned to Zhang Lun: "Your Excellency doesn't mind, you can also enjoy it together, anyway, there is a lot of portion." ”

Zhang Lun snorted coldly, with an expression of "I'll see what you have to do", and sat down at the table.

Ke Hong first poured a glass of wine for each person, although it was a cheap wine of dozens of yuan, but the role of wine is only to embellish, and some Western food ingredients will be more delicious under the background of wine.

"I will serve the dishes one by one in the order in which Western food is served," Ke Hong said with a smile, "First of all, the appetizer, because there are more people, I have prepared two kinds of meat and vegetables, you can exchange them with each other to taste." ”

As he spoke, Ke Hong brought out a row of small and delicate pink-purple lotus roots, the color was matched with the delicate plating, just like an ink painting: "Appetizers, vegetarian dishes, plum and purple cabbage sour and hot lotus root slices, the ingredients are the same as the name, purple cabbage shredded, lotus root peeled and sliced, seasoned with plum, sugar, salt, wild pepper and white vinegar, please use." ”

Immediately, there was another appetizer, each plate with two or three ribs the size of a matchbox, and a thick sauce with a few shredded oranges and a few slices of mint on top of the thick sauce: "Meat dishes, orange-flavored short ribs, small ribs in a pot under cold water, seasoned with shredded green onion and ginger, soy sauce and cooking wine, and then garnished with orange pulp and mint, two appetizers, please use it." ”

The girls were noisy and shouting, exchanging with each other to taste two kinds of appetizers, but the appetizers were sweet and sour, the purpose was appetizing, and the portion was very small, they scrambled to eat it quickly, and then looked at Ke Hong with wide eyes expectantly.

The highlight of these two appetizers is their meat and vegetable pairings and exquisite platters, of course, Ke Hong also did just the right thing in seasoning, bringing the characteristics of the appetizers to the extreme.

That's why these girls can't help but want to eat the next dish immediately.

"Don't look at me like that, it's an appetizer, that's all." Ke Hong smiled bitterly and said, "Next is the thick soup." ”

The soup Ke Hong chose is a choda soup, seasoned with onions, garlic and bay, with potatoes, carrots and bacon as the main ingredients, and made with cream and flour. This soup is decent in terms of appearance and seasoning, but it only plays a role in connecting the previous and the next, but the basic skills in it are still unambiguous, and the taste is of course not to be said.

"This is Qiaoda soup, I've only heard of it before, but I don't know what it is." Su Man held his chin and said with a smile, and Xiao Ke next to her also smiled: "Those who will serve dishes one by one are high-end Western restaurants, and the thick soups in ordinary Western restaurants are corn soups, which are generally given away for free, so how can you have the opportunity to order all kinds of thick soups." ”

The soup is actually very tasty, because it takes a long time to boil, and some French chefs are not even willing to sell their hard-working soup to customers who don't have time to taste it.

However, Jiang Chao was not very satisfied, he drank the thick soup and sighed: "Alas, this kind of thing can't fill your stomach, my lord, you have to eat meat." ”

"The meat will be here soon, don't rush." Ke Hong smiled bitterly and continued to go up and down.

"Side dish, two kinds of grilled salmon steaks, but the sauce is different, this one is butter lemon juice and this one is vanilla juice with black tapenade. Please use it. Ke Hong smiled and laid out a thick salmon in front of everyone.

One of the highlights of this salmon steak is the basics of fried fish steak. The pan-fried fish steak is very particular, the side with the skin is crispy and fragrant, and the side of the fish must be tender and juicy, and the technique is to fry the skin noodles over low heat, and then fry the other sides one by one on low heat until they are just right, which is not a simple task.

And the sauce is Ke Hong's proud work, the taste is distinct but will not destroy the taste of the fish itself, and the butter lemon juice and vanilla juice have a strong taste and a light taste, enough to meet everyone's preferences, and the fish is undoubtedly the most suitable type of side dish, which can give people a sense of satisfaction, and will not make people unable to eat the main dish.

"Xiao Man, I want to taste your butter lemon juice, give you a little bit of my vanilla juice." Xiao Yi smiled and picked up a piece of fish meat and fed it to Su Man, Su Man ate the fish, raised his eyebrows and smiled: "The freshness of the herbs and the umami of the fish are really a perfect match!" Oh, you taste my butter lemonade. ”

Xiaoyi opened his mouth and ate Su Man's fish steak, and suddenly let out an intoxicated **: "The lemon juice just eases the greasy feeling of the butter, and the rich aroma of the butter and the fish are also perfectly matched!" ”

Next is the main course, Ke Hong also chose two, the first is a thick and juicy fried pork chop, the pork chops are marinated and seasoned for several hours, first fried until both sides change color, and then put in the oven, so that it is baked with a beautiful golden brown.

Season with ginger, garlic, chili, peppercorns, star anise and shallots, add soy sauce, vinegar and sherry, bring to a boil and put in the oven. The secret of this dish is to use honey to neutralize the pungent flavors of these spices and perfect the taste, allowing for a distinct taste and aroma without allowing the spices to overpower the meaty aroma of the pork itself.

The pork chops grilled in this way have the same color and sweet aroma as sweet and sour pork ribs, and at the same time, they have a richer taste than ordinary sweet and sour pork ribs.

The second entrée is Jamaican-style smoked chicken thighs, made with chopped smoked chilies, garlic, thyme, cloves, nutmeg, cinnamon, salt and pepper, seasoned and fried in the oven for a spicy, delicious and easy-to-make blend of spices.

These two main dishes are full of portions, and the taste and heat are not to be said, and everyone is full of praise after eating.

After that, it's a salad, a multicolored salad made of eggs, cucumbers, cherry tomatoes, red cabbage, corn kernels, and lettuce to relieve the greasy main course.

Finally, of course, it was the finale dessert, with smooth and fragrant chocolate mousse and soufflé to round off the dinner. Both of these desserts are not very popular and can only be eaten in some high-end Western restaurants, and like macarons, the success rate of their production is not high, and the other point is that they must be eaten freshly.

"It's so satisfying...... Su Man said as he took a small bite of the soufflé with a spoon, and everyone sighed in unison with satisfaction, compared to the empty plates on the table, and the takeaway that Zhang Lun brought with only a few bites......

Immediate opinion.