Last night, the ten chapters were cool.,I hope to come to the starting point to read the genuine.,The subscription is not ideal.,Continue to go to the code word.

In the lotus hall, as Wang Ming's voice fell, the smile on the delicate face fell in the eyes of Ling Wufeng and the others, Ling Wufeng pondered for a moment, bit his lip gently, and then nodded slowly, and Yi Chenyu on the side of him glanced at Su Yahui, whose face was flushed, and the latter saw this, and grabbed a stack of business cards with some reluctance, and when his eyes made contact with Ling Wufeng, he showed gratitude. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

"Three days later, Feiyang Pavilion, I'll wait for you."

Looking at Wang Ming with a smile on his face with deep meaning, Ling Wufeng chuckled lightly, and then spoke, as his voice fell, Wang Ming pondered for a moment, and nodded, but his heart was full of earth-shattering waves.

"Flying Pavilion... Court recipes. ”

Seeing Ling Wufeng and the others slowly leave from the lotus hall, Wang Ming's thoughts were no longer in the body of a few people, and when his thoughts were churning, the memories hidden in the depths of his heart were also surging out like a tide.

In the last life, when the Feiyang Pavilion was demolished and rebuilt, a palace recipe was collected from it, although it was a broken volume, but it contained thousands of people, so that the people who obtained it became rich overnight, but unfortunately, since then, the broken palace recipes have been missing, and as for the person who obtained the recipe, it is also like the world has evaporated, and in the end, this matter that caused a lot of trouble at the time was also gone.

Like most people, Wang Ming had speculation that it was a hype out of nothing, and it wasn't until a few years later that he rose through the ranks to become a well-known chef in Dongjiang City, and learned from another source that the man who had obtained the recipes for the palace had sold him to a mysterious organization, and then disappeared from the country and never appeared again.

Wang Ming took his thoughts back, although he was still just a small chef at that time, but the memory of this incident was particularly clear, and when he heard the three words of Feiyang Pavilion again at this moment, the desire in his heart that he had been pressing in his heart was like a volcanic eruption, and he could no longer suppress it.

"June 2001..."

Wang Ming whispered softly in his mouth, and then he took a few deep breaths of slightly cool air, and tried his best to suppress the fanatical thoughts in his heart, and the air conditioning in the private room was pervasive, but Wang Ming's heart was still hot.

After calming down his emotions completely, Wang Ming walked out of the lotus hall, and at this moment his face gradually returned to normal, and when he passed through the hall, Xue Lan's concerned eyes looked vaguely, making Wang Ming groan slightly and walked over.

"How are you doing these days?"

Wang Ming asked softly, although the expression on his face did not mean any special concern, but with this sentence, Xue Lan's heart rippled, and then her lips bit lightly, and even her eyes were slightly red, but after all, she was at work, and she also had her own pride, so she endured the grievances in her heart at the moment, and let out a sigh when she lowered her head, and then nodded slowly.

"I'm fine, thank you."

Xue Lan calmed his heart, and when he spoke, he slowly raised his head, still with that beautiful face, and the smile on it was still intoxicating, and seeing this, Wang Ming couldn't help but feel a little more comfortable, the feeling of being escaped in the past few days was really uncomfortable.

After chatting with Xue Lan again, Wang Ming chuckled on his face, looked at the diners who had already begun to order, and turned to walk slowly towards the kitchen.

The busyness and boredom in the kitchen are absolutely not understood by people who have not done it, but fortunately, in this busyness, it gives people the illusion that time can pass faster.

In the evening, the original location of the seven woks was more difficult on the woks because of the leave of the three-fire master, and Wang Ming here, after making his own seafood cooking dishes, will be mixed with some Jianghu dishes one after another.

The so-called Jianghu cuisine, to say it well, is the essence of its eight major cuisines, and in fact, the so-called Jianghu cuisine belongs to the kind of cuisine selected, or improved, or copied as it is, pieced together, belongs to the economical type of dishes, in terms of price, and home cooking is not much different, but people who are not familiar with it will feel that the price is higher.

And because of the proximity to home-cooked food, this glorious mission fell on Wang Ming.

"Mao Xuewang."

Wang Ming took the fried conch out of the pot and put it on the plate, looked at the dishes arranged behind him, stretched out his hand to wipe the sweat on his forehead, and walked into the end of September.

This Mao Xuewang originated in Chongqing, because of regional reasons, the Sichuan Basin because of the humid climate, the diet is mostly spicy, and Mao Xuewang is also a representative dish.

Wang Ming quickly brushed the pot, poured water, accompanied by the flames rising, looking at the improved Mao Xuewang in front of him, the so-called improvement, is also because of regional reasons, the catering culture and taste in various places are very different, and therefore, even if it is a representative dish, after settling in the place, it must be improved to suit the taste that the local people can accept, and the raw materials will also be slightly changed.

"Water hairy belly, duck blood tofu, fat sausage, pork belly, ham, squid flower."

Wang Ming silently checked the ingredients, because it was close to the coastal city, on some of the original basis, and added squid flowers, after a little flipping, Wang Ming poured the soybean sprouts of the accessories into the water to cook, as for the green bamboo shoots that were also accessories, they were put aside.

A little salt is added to the water in the pot, in order to add some base taste to the raw materials, soybean sprouts must be cooked thoroughly because of the texture, otherwise there will be a jerky taste, and it will easily cause diarrhea for diners with bad stomach.

After the soybean sprouts are cooked, add the adjuncts green bamboo shoots, slightly scalded, salvaged with a colander spoon, put aside to control the moisture, put it into the bottom of the utensils, and then, Wang Ming will change the knife after the duck blood, fat sausage, pork belly, squid flower, and ham sausage poured into it, when rolling, remove the foam in the pot, and as for the water hairy belly, too early addition will affect the taste, which will make the water in it lose and bite, Wang Ming put it aside, wait until the raw materials in the pot are boiled thoroughly, before leaving the pot, Put the hairy belly in the water and blanch it slightly, and when you take it out separately, the rest of the ingredients in the pot are also poured out.

Add the bottom oil to the pot, add the chopped pepper and the chili pepper section to stir-fry, add the green onion, ginger and garlic and stir-fry in the way of pouring the pot, and then put in the bagged three-five hot pot base one-sixth of a piece and a little Pixian bean paste, after stir-frying the fragrance, add cooking wine, a little light soy sauce, then add an appropriate amount of water, put in a little sugar, pepper and chicken essence.

In the pot, the soup with a spicy and fragrant smell was boiling, Wang Ming poured all the raw materials except for the water and hair into the pot, and then simmered over low heat, and when he turned around, he looked at Zhong Ge with an intoxicated look behind him, and couldn't help but smile.

"Are there any fresh peppercorns?"

Wang Ming's voice fell, Zhong Ge was slightly stunned, and immediately shook his head, and seeing this, Wang Ming also shrugged his shoulders, and when he turned around, he thickened it into the pot, making the soup thicker, and put the water hair belly into the pot, and then turned off the flame, turned around and poured all the raw materials and soup cooked in the pot into the utensils at the bottom of the bean sprouts and green shoots.

After all the blood in the pot was poured out, Zhong Ge skillfully took the chili pepper and sesame pepper, carefully placed them in the center of the dish, and then sprinkled a little white sesame seeds and chives, and stood aside.

Wang Ming quickly brushed the pot, poured a little clear oil, and the hand spoon in his hand was filled with red oil, which was slowly poured on top of Mao Xuewang, and at the same time, the clear oil in the pot heated up, and when the faint green smoke was rising, it was poured on the tail material above Mao Xuewang.

"Shrappt."

Accompanied by the hot oil poured down, the sesame peppers, chili peppers and sesame chives were all stimulated by the hot oil to bring out their own flavors, and when mixed together, a spicy and fragrant flavor was slowly diffused.

Zhong Ge swallowed his saliva, then pursed his lips, and said slowly as he wiped the oil stains around the vessel.

"The soup is red and bright, and the spicy and fragrant taste goes straight to the nose, and I want to eat it when I look at it." (To be continued.) )