The maids served a second dish, red grilled shark's fin, one bowl per person. Pen? Interesting? Pavilion wWw. ｂiquge。 ｉｎfo

Fourth Elder Lu Heng smiled: "I don't have to divide the second dish, hehe." ”

Luo Xiang'er looked at the shark fin that was red and yellow, and began to eat it.

The third elder, Lu Tai, praised: "The wings are rotten and the juice is thick, it's really good!" ”

Xuanwu nodded and said, "It's delicious!" ”

Ying Long pursed his lips: "Shark fin, I eat a little better than vermicelli!" ”

You glanced at Ying Long: "However, shark fin is much more precious than vermicelli." ”

Ying Long smiled: "Of course I know that it is more precious, I just said the taste of shark fin." ”

At this time, the fourth elder Lu Heng had already quickly distributed a sea cucumber for everyone: "Everyone, please taste the third course of scallion grilled sea cucumber." ”

Luo Xiang'er picked up the ruddy and shiny sea cucumber with a jade chopstick, took a bite, and chewed it slowly.

You commented: "The taste is fresh and salty, good!" ”

Second Elder Lu Yu continued: "The texture of the sea cucumber is soft and tender, and the scallion oil is fragrant. What I like most about this dish is the scallion oil flavor! ”

The fourth elder, Lu Heng, divided the fourth dish: "This dish is called pot sticker fish fillet, please taste it." ”

Ying Long quickly ate a slice and exclaimed: "This dish is crispy and tender, sweet and not greasy!" I ate not only fish fillet, but also pork and ham. How does it work? ”

After speaking, Ying Long looked at Luo Xiang'er, waiting for the answer he wanted to know.

Luo Xiang'er ate two fish fillets, and then began to describe: "This chef should first spread the pork fat meat on a plate, use a clean cloth soaked in hot water and wrung out, and wipe off the oil once or twice. ”

Then evenly spread the egg white bean flour paste, paste a bamboo shoot slice on a piece of fatty meat, and stick the ham fines on the fatty meat. Then mix the fish fillets with the egg white bean flour paste, and put the slices on the fat meat of the bamboo shoots and ham. ”

"Then, put the wok on the fire, heat the kang around the pot, and after the oil is evenly waved, lift the pot away from the fire to decant the oil, and paste the fat fish fillets on the pot one by one, first the side of the pot, then the bottom of the pot, and the fat side is pasted on the pot."

"Then put the pot on the fire, move the pot at any time, make the heat even, when the kang is duck yellow, use the oil in the roasted fat, fry the fish fillet, decant the oil, add sesame oil and put it into the plate, and at the same time inlaid with sugar, salt, vinegar, sesame oil lettuce can be done."

When Luo Xiang'er finished speaking, the fourth elder Lu Heng had already quickly divided the next dish: "The fifth dish is called fried shrimp. Shrimp is our specialty here, delicious, fragrant and tender, the color is pink like a baby face, it is not easy to preserve, so it is extremely precious. There are many ways to make shrimp, but the most delicious is fried shrimp, so please enjoy it. ”

Luo Xiang'er ate this fried shrimp, her eyes were bright, it seems that when she has the opportunity, she must catch some shrimp in Taiji Lake and enter the space, it is really delicious!

Gu Er's voice sounded in her head in the space: "Master, I'll help you remember, when there is a chance, I will remind you." ”

The sixth dish was distributed to everyone by the fourth elder, Lu Heng, and he explained: "This dish is called Luohan belly, which is made of belly, meat skin and pork, and is named because the meat skin is layered, luster and transparent, and resembles the belly of an Arhat. ”

Great Elder Lu Wu ate with relish: "Although the aquatic products are delicious, I think the meat is more fragrant. This Luohan belly tastes salty and fresh, palatable and not greasy, and the sauce is mellow! (To be continued.) )