After talking about the cooking process of the two dishes, Luo Xiang'er began to taste the rest of the dishes with peace of mind. Pen & Fun & Pavilion www.biquge.info

Eating the fried fish fillets with golden color, crispy on the outside and tender on the inside, she took a small sip of white wine and leisurely......

Lu Song swallowed the food in his mouth and commented: "I have always liked to eat this fried fish fillet, which is crispy in the mouth, sticky sauce on the outside, boneless and thornless, with four rich flavors of sour, sweet, salty and fresh!" ”

Lang Ye humbly asked: "Senior Lu, do you think there is anything that needs to be improved in this dish?" ”

Lu Kun replied: "This dish, you also used the secret bar of the Xun family, it's really good!" It can not only remove the smell, but also improve the taste! ”

Father Luo smiled: "Yes, this wine can not only be used in the cooking of fish and shrimp, but also many dishes can be used to enhance the flavor!" ”

Lu Kun turned his head and asked, "You have already used it?" ”

Father Luo said calmly: "Yes! ”

Lu Kun snorted: "The two of you are really rich, you actually use wine to serve in the dish, how much money do you have to charge for that dish to protect the capital!" ”

Luo's father was stunned for a moment, because the cooking wine in his hand was given by his daughter, and he never put it into the cost, it seemed that he was a little negligent, and he glanced at his daughter apologetically.

Although Luo Xiang'er didn't look at these people, she immediately felt Luo's father's emotions, so she said, "What does a chef do?" It is a person who makes delicious food with a variety of ingredients and seasonings! As long as it is harmless to the human body, everything can be used in the dish, so why can't you use wine? Father, there are many dishes, and you have to use wine, otherwise the taste will not be perfect! You can use it, but I can afford it! ”

When Luo's father heard this, he immediately became excited, his daughter is supporting herself!

The bright smile on his face made Lu Kun look so dazzling, out of sight and out of mind, he accosted Luo Xiang'er and said, "Xiao Xiang'er, how is Lang Ye's fried fish fillet?" ”

Luo Xiang'er gave a thumbs up and praised: "Very good!" ”

"When cutting the fish fillet, Master Lang uses the forehand oblique knife method to start the batch cutting from the tail of the fish, so that the cut fish fillet can be continuous, which is conducive to maintaining its intact form during the cooking process."

"The heat of the frying is very precise, and the fish is crispy on the outside and tender on the inside, and it does not age at all."

"The seasoning of the fried fish fillet is sweet, sour, salty and fresh, and the ratio of sugar, vinegar and soy sauce used in this dish is six to three to two, which is the best ratio!"

"Because the fillets are fragile, you can't use a hand spoon or spatula when turning the spoon, otherwise it is difficult to ensure the complete shape of the whole dish. In this regard, Master Lang is also doing very well! ”

Lang Ye shook his head and sighed: "It's really terrifying!" It's really better than blue! ”

Gluttony didn't care how Lang Ye sighed, he was eating the last dish attentively, and then asked the people around him: "Is this a meat sausage?" But what doesn't it look like on the outside? ”

Ying Long responded: "It's essentially a meat sausage, so it doesn't matter what it looks like or not!" ”

Lang Qiu hurriedly corrected: "This dish is called fried deer tail, which is made by putting pork, pork liver, and pine nuts into the casing, imitating the shape of a deer tail, and then deep-fried. ”

Gluttony smiled: "Sure enough, it's a meat sausage that has changed its appearance, hehe......"

Lang Qiu glanced at him several times, this person! obviously explained it to him, how did he recognize the sausage!

You hurriedly eased the atmosphere: "The color of fried deer tail is golden, the color is fragrant, the skin is crispy and the meat is soft, it is indeed delicious!" (To be continued.) )