Gu Er pouted: "Isn't that going to be a long time!" ”

Xuanwu was too surprised, and said in a lost voice: "Isn't the Chaos Blue Lotus already damaged? It has also turned into many innate spirit treasures! ”

You sighed: "Of course you won't know that at that time, there was still a glimmer of life!" ”

Bi Fang looked at Xuanwu and said, "It's like your way of life." Pen "Fun" Pavilion www.biquge.info"

Ying Long took advantage of the opportunity for everyone to speak, raised his chopsticks like flying, and ate them quickly one bite at a time, and when everyone found out, there were only more than half a plate left of these four dishes.

Everyone was "furious" and drove Ying Long aside to the penalty station, and the remaining dishes were quickly divided.

Seeing that Luo Xiang'er had already begun to explain the last four dishes, Ying Long slowly moved back to his seat and sat upright, but his eyes kept staring at the dishes on the table.

Luo Xiang'er was introducing the four seafood and river fresh dishes on the table: "The ninth dish is called braised silver carp head. Also known as fathead fish, silver carp is soft and delicate, and the taste is all in one head. This dish is made of silver carp head as the main material, with rape heart, ? Ham, chicken, ? Crab meat, spring bamboo shoots, shiitake mushrooms, chicken gizzards, and shrimp roe are used as auxiliary materials and stewed. The whole dish is sticky and smooth, the fish is fatty and tender, the soup is thick, the taste is delicious, and it is very good to eat. ”

Gu Er asked suspiciously: "Fish usually eats fish meat, how could this chef think of using fish heads to cook dishes, and put eight ingredients that are obviously more valuable than the main ingredients, it's really incomprehensible?" ”

Ying Long interjected: "It can't be another story, right?" ”

Luo Xiang'er smiled: "I let you guess correctly again!" You eat first, and listen to my story as you eat. ”

Bi Fang first dialed half a plate of braised silver carp head for Luo Xiang'er, and everyone began to taste.

Luo Xiang'er said slowly: "Once upon a time, there was a rich man surnamed Wei in Yangzhou City. Although this person has thousands of family assets, he is notoriously stingy. This year, the rich man wanted to build an embroidery building in the back garden. Because of his stinginess, no local tile carpenter went. From the spring flowers to the late autumn leaves, the embroidery building has not yet started.

In a hurry, the rich man posted everywhere, claiming that those who were willing to come to build the wall would be provided with three free meals a day in addition to their wages. In the end, it was not easy to recruit 5 tile carpenters from northern Jiangsu.

The foreman was a young man named Cao Shou, who was very shrewd and capable. The next day, the rich man gave them three meals, all of which were porridge and a small bowl of dried radish. At noon, it is hard to swallow brown rice and green vegetable soup with little oil and salt. For three days, every day. was so angry that Cao Shou and others gave him a grinding workman.

On this day, his wife's birthday, the chef bought a 10-kilogram silver carp, the fish body was cooked, the fish head was useless, the rich man felt that it was a pity to abandon it, so he ordered the chef to remove the fish skull and cook the fish into a dish.

The chef thought for a moment, first split the fish head in half, rinse it, and then put it in a pot and boil it with water. When it is boiled until it is separated from the bones, the bones are removed, and the meat is put together and put in oil, salt, green onion and ginger and so on in a pot to stew.

When they took it to Cao Shou and others to eat, everyone looked at it and couldn't help but be angry in their hearts, where is this fish, it is obviously the leftovers that have been eaten, and in a fit of anger, they all went out.

This is a bad thing for the rich man. Busy said that this is a family heirloom dish, boneless and thornless, and the taste is delicious. Later, the chef put more condiments, served with rai, and re-roasted it with chicken broth, and the chef tasted it out of curiosity, and felt that the fish was fatty and tender, delicious and very distinctive. After Cao Shou and the others ate, they also felt good, and only then did they calm down their anger.

Later, the chef made many experiments in the selection of ingredients and cooking, and it was not until he was satisfied that he put up a menu to dismantle the braised silver carp head and officially serve it to the public. After its launch, it was very popular with customers. Soon, it became a famous Yangzhou dish in the south of the Yangtze River. (To be continued.) )