Luo Xiang'er shook her head: "Okay, I'll tell you what the real soup shrimp balls look like, so that you don't understand." Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ”

"It is to add seasonings to the minced shrimp and pork fat, mix them, and then cut the chicken soup jelly into soybean-sized grains, and then wrap the chicken jelly grains into the shrimp minced shrimp to make a ball shape and roll on the white bun grains. Finally, put the shrimp balls in a pan and fry them until golden brown. ”

"The finished shrimp balls in soup should be golden in color, crispy on the outside and tender on the inside, with marinade inside, and the taste is salty and fresh!"

Gu Er exclaimed dissatisfiedly: "Oh, in this way, what did I eat just now!" I'm in a bad mood all of a sudden! ”

Luo Xiang'er smiled and comforted: "When you come out to eat, there are good and bad, didn't you enjoy it when you ate three non-sticky and it looks like honey before?" ”

Gu Er looked at Luo Xiang'er aggrievedly: "But, obviously what you said is so good, I haven't eaten it, so I'm uncomfortable!" ”

Luo Xiang'er kept looking at Gu'er's younger brother, and then smiled: "What's so uncomfortable, I'll do it for you in the future!" ”

Gu Er's crying face disappeared in an instant, he nodded his head heavily, and then looked at Xiao Ding and Xiao Wu very smugly.

Xiao Ding glanced at him, and Xiao Wu said nervously: "Okay, then we can eat authentic shrimp balls in soup, hahaha!" ”

Mo Yan had already divided the chaisang fish fillets into everyone's plates, and then began to eat without speaking.

Luo's mother looked at the chaisang fish fillets on her plate with some excitement, and said, "When I was a child, I heard my grandmother once talk about the chaisang fish fillets in Xuanzhou Kingdom. ”

With the wisps of memories, she said: "Grandmother loves to eat chaisang fish fillets, she is a native of Xuanzhou, and that is a beautiful memory of her childhood!" ”

"Grandmother also told us stories about the dish. It is said that in ancient times, when Zhou Yu, the famous general of Xuanzhou State, was stationed in Chaisang, he loved to eat Chaisang fried fish fillet. ”

"At that time, under the guidance of Zhou Yu's wife Xiao Qiao, the chef at home carefully made a small fried fish fillet of Chaisang according to the taste of Zhou Yu's hometown, and named it 'Dufu Fish Fillet'. Zhou Yu not only loves to eat 'Dufu Fish Fillet', but also uses it to entertain relatives and friends, which is highly praised by the guests. Later, the cooking technique of 'Tsuifu Fish Fillet' spread from the Metropolitan Governor's Mansion to the people of Chaisang, and it was called 'Chaisan Fish Fillet'. ”

Everyone who has tasted Chaisang fish fillet, except for Lu Kun, commented: "This dish is golden in color, smooth and oily, and the meat is tender and fresh, not good or bad!" "Everybody's on the Golden Retriever Lionfish.

This dish is made by processing and grooming carp and then deep-frying. The color is golden, the fish silk is fluffy and resembles a lion, and the appearance is quite attractive.

The speed of the crowd was very fast, and after a while, there were only fish bones left in the two plates.

Mo Yan said: "The sweet and sour taste is acceptable, and it is not as delicious as the squirrel osmanthus fish made by the owner!" ”

Father Luo smiled: "I think the dishes we ordered were cooked by at least three chefs, and each chef's technique and strength are different, so some dishes are very good, and some dishes are average." ”

Lu Kun echoed: "They don't know our identity, they are just ordinary diners, and the big chef naturally only does what others can't cook, and the rest is left to the people below!" ”

Mo Yan shook his head and said, "However, the level of the chefs under this shop is also too poor. (To be continued.) )