In order to save time, Luo Xianger makes chicken stew with chanterelles on one stove, and cooks duck soup with lingzhi tangerine peel on the other stove. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 info Then, on the third stove, cook cloud slice lion's mane mushroom, toon scrambled eggs, camellia and pheasant slices, perilla lily fried mutton, Taishan Sanmei.

When all the dishes are served on the table, the white rice made by Gu'er is ready.

Lu Jian liked this clear red scale fish very much, and ate four fish in a row before saying: "It tastes delicious, and it is worthy of the same name as Huangyu!" ”

At the other table, the three brothers had already repeated what Luo Xiang'er had told them, where would everyone let go of such a good delicacy, and under the scramble, whether it was clear red scale fish or dry fried red scale fish, they were all eaten clean.

Luo Xiang'er took the initiative to say: "I will focus on introducing this Taishan Sanmei to you. Sanmei refers to cabbage, tofu, and water. Don't underestimate them, these three ingredients are all from Tarzan. Taishan cabbage, also called 'city cabbage', because the color is smooth and clean, the white reveals light yellow, similar to the color of ivory, also known as 'ivory white'. The body is large, the heart is solid, and the crispness is clear. Taishan tofu, with a small stone mill to push and grind, with Taishan water into a pulp, after a number of processes of careful production, its characteristics have no bitter taste, no astringency, delicate as jade like fat. Taishan water, sweet and refreshing, free of impurities, rich in a variety of minerals that are beneficial to the human body. ”

Lu Jian nodded: "That means that these three ingredients are the best choice, and the taste is excellent!" ”

Luo Xiang'er continued: "When Taishan cabbage is cooked, there is little water and it is easy to rot, and the vegetable soup is white and lush like milk, and the umami taste is special. Taishan tofu has the characteristics of fine pulp and water, tender and not flowing, white as snow, luscious taste, elastic, and not old and mushy after being cooked for a long time. Specifically, it is to cut the tofu with a knife, cut the surface to be oily, put it on a plate, shivering, so delicate that people are worried that it will break, but it can't control the water, like there is gelatin in it, and it is stewed in a pot, and the more it is stewed, the stronger it is. ”

Originally, most of the people here were people who preferred meat, and they didn't pay too much attention to the cabbage stewed tofu in this clear soup and clear water. However, with Luo Xiang'er's solution, everyone couldn't help but be eager to try it, wanting to try this dish well.

Luo Xiang'er glanced at everyone: "This water refers to the spring water on Mount Tai." The spring water of Mount Tai is clear and sweet, it is the superior water for brewing and cooking, and it is the necessary material for making a dish of 'Mount Tai Sanmei'. ”

The crowd was ready to grab the dish. As a result, he shouted: "It's all slow, I'll share the food, even the soup and vegetables, one bowl per person, no one more, no one less!" ”

The people at the other table had no choice but to watch as the slack pigs were divided evenly one bowl after another.

Luo Xiang'er snickered, she never grabbed food between her and Lu Quan, but she also used a small spoon to hold two bowls, so as not to eat inconveniently.

The two of them were tasting the soup and vegetables in one mouthful, and Gu Er shouted: "It's delicious!" The soup is fresh, the soup is thick, and the color is also beautiful, the tofu is white, and the vegetables are green! ”

You also sighed: "Don't look at the simplicity of the ingredients, but the taste is really amazing!" ”

Ying Long asked, "Master, how do you make it so delicious?" ”

Luo Xiang'er smiled: "It's these three ingredients that are good." I do this, put a small amount of peanut oil in the pot, cook the green onion and ginger to bring out the fragrance, pour in the cabbage and stir-fry a little, then mix it with the water of the mountain spring and stew. ”

Ying Long suddenly sighed, it was so simple. (To be continued.) )