Chaos pursed his lips and looked at him but didn't speak. Pen % fun % Pavilion www.biquge.info

The honest and kind-hearted Zhu Qian looked at the five elders who were still waiting for an answer on the other side, and replied for Chaos: "The main ingredients are vermicelli and minced meat. ”

As soon as Ying Long heard that it was the dish they had eaten before, he didn't eat it, so he scratched his heart and moved his legs, and Feng, who was sitting on the same desk as him, comforted: "There will be opportunities in the future." ”

The Great Elder knew that the Fifth Elder had a problem of asking the root cause of everything, and for fear that he would continue to ask, he hurriedly said, "Let's taste the next dish, the phoenix tail golden needle." This is made with chicken breast meat and goldenrod, which is not only beautiful but also delicious. ”

Ying Long looked at the shape of this dish and couldn't help but say: "The shape is really beautiful, and the color is also bright." He was about to say more, but he saw that Feng had already eaten a spoon and picked up another spoon, and he was suspected of swallowing it alone.

Ying Long immediately ended the topic, picked up the jade chopstick, and ate quickly. After eating the last bite, he thought that he would have to finish his sentence, so he continued: "This dish is tender and oily, which makes people appetite." ”

Sect Master Xin said loudly: "The ninth dish is my great love - roast lamb leg, this is a big bite of meat, a big bowl of wine!" ”

Everyone set off a small climax of drinking, and the atmosphere at the banquet became lively.

Feng ate the fragrant roast leg of lamb and praised: "The color is beautiful, the meat is fragrant, the outside is charred, the inside is tender, the dry and crispy is not greasy, good!" ”

The four elders also boasted: "The meat is crispy, the taste is mellow, not fat or greasy, this craftsmanship is amazing!" ”

The Great Elder began to introduce again: "The tenth dish is called the elbow with a handle, and it is made with the front leg of the pig. ”

Ying Long looked at this chic dish shaped like a futon, and asked curiously: "Master, this dish is so special, how is it made?" As soon as these words came out, he reacted, there are still outsiders here, you can't talk nonsense, what if the master can't answer and loses face!

He immediately opened his mouth to stop him: "Don't say it, eat it all, it must be delicious when you smell the fragrance!" ”

The daughter of the Ten Elders, finding out that she hadn't been recognized for so long, was glad to wonder if they didn't remember me, great! Then, when she heard Ying Long blurt out the words, she snickered, thinking that this person is really stupid, isn't this pretending to be a person! Even if you want to make up for it later, it's a shame!

Luo Xiang'er calmly tasted a bite of the elbow before she spoke: "The elbow with a handle is made of unique materials, different from other elbow dishes, the elbow has bones and hooves, the finished dish is like a hill, and the shape is chic and plump, which can be called 'a king on the plate'!" ”

She looked at everyone's agreed expressions, and then said: "The so-called 'with an elbow' must be 'with a handle', that is, with a pig's claw." It's complicated! When doing this, you need to turn your elbows outward, and your elbows are facing inwards. Place the skin of the elbow face down on the cutting board, use a knife to cut the skin along the leg from the elbow to the elbow in the middle, remove the flesh on both sides of the leg bone, and connect the bottom bone to the flesh so that the bone is exposed. Then break the two leg bones from the middle with the back of a knife, boil them in a soup pot until they are seven ripe, remove them, dry the water with a clean cloth, and smear the meat skin with red soy sauce while hot. Take a steaming pot, put star anise and cinnamon at the bottom of the pot, first break the skull bone of the elbow handle by hand, do not hurt the outer skin, and then put the elbow skin down into the steaming pot, according to the shape of the elbow when loading the pot, put the elbow stick to the edge of the basin and put it into the basin to make it round. Sprinkle in refined salt, cover the meat with a clean gauze that has been sterilized, and then spread the sweet paste, green onion, red tofu, white soy sauce, ginger, garlic, etc. on the gauze. Steam the steaming pot on the basket with a strong fire for about an hour and a half, take it out to the degree, remove the gauze, buckle it into the plate, pick out the spices such as star anise, cinnamon, etc., and usually bring green onion segments and sweet noodle sauce when served. (To be continued.) )