Luo Shaner began to make the first dish: fish-flavored eggplant. Pen, fun, pavilion www. biquge。 info

She held the kitchen knife in her hand, like a harp, and played it between the eggplant and the cutting board at the same speed. Lu Jian watched the girl's elegant movements beside him, which seemed to be cooking, and it was clearly a beautiful interpretation.

Two large pots of eggplant strips of the same thickness were completed in the emotion of land pressure. When Luo Xianger fried the eggplant strips, re-oiled them, and went to Pixian Douban, Lu Zhucai came back to his senses.

Lu Jian shook his head, was he in a trance? Or are you obsessed? Hey, it's going to take five years......

After Luo Xianger fried the bean paste with red oil, put ginger, green onions, and garlic in a pot, and then add meat foam, soy sauce, and cooking wine. Pour the fried eggplant into the pan and stir-fry a few times. After the oil is removed, peel off the eggplant, let the oil flow back to the middle naturally, pour it into the prepared fish flavor dish, simmer it over low heat to let the eggplant absorb the flavor, thicken it and stir-fry it out of the pan and put it on a plate.

Lu Jian smelled the aroma of the dish and asked, "What is the name of this dish?" ”

Luo Xiang'er slice grass carp fillet and replied, "Fish-flavored eggplant." At the beginning, it is the aftertaste of the remaining word, because of its thick and long taste, lingering aftertaste, and endless aftertaste, so it is called aftertaste. Later, because of a legendary story, it was changed to fish flavor. ”

Soon after the ten grass carp were finished, she chopped the fish steak into one-and-a-half-inch segments, and then cut the fish head in half. Fish fillets, fish steaks, and fish heads are grasped with cooking wine, starch, egg whites and an appropriate amount of salt, and marinated for a quarter of an hour.

Xiao Wu and Xiao Ding carried two large pots of duck heads into the kitchen and put them on the counter. Bi Fang and You respectively put the pork loin, pork belly and beef hind leg meat in their hands in three basins. Gu'er put pig blood and duck blood in two buckets and dragged them into the kitchen.

Luo Xiang'er explained Xuewang's method to everyone, and let them try it freely, after all, she was still watching from the side.

Bi Fang and Youyue stood in front of a bucket by themselves, using a clean wooden stick to stir the duck and pig blood in the bucket counterclockwise until the blood cooled and coagulated into a thin and appropriate blood clot. Luo Xiang'er poured the freshly fried minced meat into the bucket, added chili powder, star anise noodles, and wild pepper noodles, stirred well, and waited for use.

Luo Xiang'er took out the sauerkraut that had been pickled in the kitchen, drained the water, and cut it into thin strips for later use.

Heat the oil, put in the ginger slices, garlic paste and fry until fragrant, then put the shredded sauerkraut and minced wild pepper, add an appropriate amount of clear soup to boil, put the fish head and fish steak into the boil until the umami boils out, and then put the marinated fish fillets into the soup one by one, after the fish fillets are boiled and change color for a while, put in an appropriate amount of condiments, serve them in a soup basin, and finally pour a small amount of hot oil on the fish fillets.

In the courtyard, Gu Er and Xiao Wu had already set up the two tables, and Xiao Ding quickly brought out the two dishes that had been prepared.

Luo Xiang'er told Xiao Wu to cut the pork belly and eel into thin slices, cut the lettuce head into strips, cut the soybean sprouts into fibrous roots, and cut the dried chili peppers into sections.

She began to make a third course, in which the pork loin was whitened and sliced horizontally, mixed with salt, pepper and cooking wine, and hung with egg white bean flour. Put the lard in the pot, heat it, fry the meat slices in the pan, smooth it, and set aside.

Leave the bottom oil in the pot, put mushrooms and magnolia slices, stir-fry pickled peppers, ginger, garlic and green onions slightly, fry the meat slices well, cook in the sauce, then put in the pea seedlings, collect slightly, and put them on the plate.

Break the pan into cubes, put it in a pot of boiling vegetable oil and fry until brown. Remove and place on a plate and pour a small amount of boiling oil. Then quickly pour the slices of meat over the pan.

This time, Bi Fang's hands were fast, he took the pot and meat slices, and served the dishes. (To be continued.) )