With the two dishes of drunken pork ribs and lychee meat on the table, everyone pressed down and concentrated on tasting. Pen? Interesting? Pavilion wWw. ｂiquge。 ｉｎfo

When everyone was about to eat, Vice President Liu pointed to a few bones in the drunken pork rib plate: "Let me tell you the origin of the name of the drunk pork rib dish." It gets its name because the pork ribs of this practice are fragrant and intoxicating. ”

Lu Wei said: "Drunken pork ribs should be orange in color, sweet and sour, slightly spicy, crispy on the outside and tender on the inside." I ate here once many years ago and it tasted better than it does today! ”

Luo's father was happy because his body had healed, and the tasting of this banquet for a few days was realistic, so he also commented frankly: "This dish is named lychee meat because of the white water chestnuts and pork cut into cross knives in the raw materials, and after cooking, it is named lychee meat because it looks like a lychee." I used to have the good fortune to meet a master Zhao from Yingzhou, and the lychee meat he made was bright red in color, similar to lychee, with a crisp and tender texture, crispy and fragrant, sweet and sour. It's a notch higher than the dish on this plate. ”

After Luo's father finished speaking, he looked at his daughter, and Luo Xiang'er had no choice but to take the unfinished meaning of his words: "The lychee meat we tasted, the frying time is a little later, and the proportion of seasoning used is slightly off, but fortunately, the red yeast rice in it is very authentic, which adds a lot of points to this dish." One of the most distinctive features of Yingzhou cuisine is that the knife is ingenious, interesting in taste, known as the reputation of cutting flowers like lychee, cutting shreds like hair, and thin as paper. But the knife skills of this dish still need more practice. ”

While speaking, the stewed stone scales, the mushroom soup and the mushroomed golden bamboo shoots were served one after another.

The four elders recognized Luo Xiang'er's professional comments on the dishes: "Little girl, let's talk about these dishes again!" ”

Lu Jian also looked at her with a smile, she is completely the king in this field! Confident, shy, proud, helpless, flying...... One person with a thousand faces, he is willing to see it, it is his own Luo Xiang'er!

Luo Xiang'er felt that focused, burning gaze, and she was afraid of being discovered, so she hurriedly picked up a piece of stone scale meat and lowered her head to start tasting it. "What's going on? I haven't done anything against heaven and humanity, so I shouldn't panic at all! Even if it is discovered, what can it be! There are still doll relatives in this world, who are much younger than themselves. Luo Xiang'er thought like this, and her heart calmed down.

Everyone was looking at her, so they continued: "The stone scale is the thorn-breasted frog, which is similar to a frog, but it is large and fat, born in the mountain stream, and has the ability to clear heat and detoxify." Not only is it delicious and nutritious, but it is also a good nourishment. It adopts the cooking technique of frying first and then stewing, after the dish, the bones are crispy and the meat is tender, moist and sweet, the taste is fresh and mellow, and the oil is not greasy. Now, please refer to the above standards and taste this stewed stone scales in oil. ”

Luo Xiang'er looked at everyone after tasting it, with a look of disappointment, and then introduced the next dish: "Mushroom soup is the best soup dish in Yingzhou cuisine. Its selection of materials is fine, the fish maw is one of the eight treasures of seafood, and the selection of this dish is still the precious yellow croaker maw, which shows the rarity of the ingredients. The soup is exquisitely prepared and cooked rigorously. After the boiled fish maw is added, it should be repeatedly soaked in soup, one is to remove the miscellaneous taste in the fish maw; The second is to make the fish maw more flavorful, which can make the soup clearer and more beautiful. A successful mushroom soup should be delicious, fragrant and mellow, and the food should be sweet and pleasant. Now let's start tasting it. ”

Luo Xiang'er tasted a few bites of the unsuccessful mushroom soup and wide belly, and then ate a few bites of chicken and golden silk shoots: "This dish looks at the knife skill, the winter bamboo shoots should be cut into one and a half inch long segments, then cut into paper-thin slices, and then cut into thin strips. Second, chicken breast and pork fat meat should be chopped with a knife, and how to retain the characteristics of the meat also requires know-how. Finally, it is very important to grasp the heat of the shredded bamboo shoots and minced chicken when stir-frying, which directly affects the taste of the dish. This dish has reached the standard of golden color, tender and crispy winter bamboo shoots, soft chicken mushrooms, fresh and refreshing, and fragrant. (To be continued.) )