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"Roasted sea cucumber with green onions, roasted elbows in a pot, sweet and sour carp..."

Looking at the several classic Lu dishes on the menu of Chuancaikou, Wang Ming had already determined that this table should be the box where Lao Chuan, Lu Gaoyuan and others were located, and when Wang Ming was groaning, Wang Wendong and others had already put the prepared dishes on the cooking table, and walked out of the kitchen with an expressionless face. Pen % fun % Pavilion www.biquge.info

Wang Ming wok on the fire, after pouring water, turned to look at the nearly ten hot dishes behind him, of which the proportion of Lu cuisine, accounted for as many as six, when the eyes were withdrawn, put the cut water sea cucumber into the pot, and add a small amount of edible salt, so as to make the sea cucumber into the bottom of the colleague, it is also equivalent to the second cleaning, so that the hidden sand on it is cleaned up again.

Roasted sea cucumber with green onions, as one of the representative dishes of Shandong cuisine, has its unique characteristics, and the key position lies in the processing of green onions, under the premise of not being greasy, it can volatilize the flavor of green onions to the extreme, and this dish has been half successful.

Pour the sea cucumber in the pot into a colander, rinse off the surface foam with water, add a small amount of scallion oil to the pot, after heating, put the cut green onion white into it and fry it over low heat for a while, take it out in an instant, and put it aside to control the oil.

After stir-frying, add a small amount of soy sauce and cooking wine, immediately add a little water, edible salt, chicken essence, sugar, pepper and stir it up, put it into the sea cucumber and simmer over low heat, until the soup is slightly viscous, add the green onion section, simmer over low heat again, thicken it into the pot, so that the sea cucumber is thinly wrapped in the soup, and then put it on the plate.

The scallion roasted sea cucumber came out of the pot, Li Long's figure, I don't know when, had come behind Wang Ming, looking at the plate of dishes with bright color and green onions, Li Long nodded, and then dipped some juice with chopsticks, put it on the tip of his tongue and tried it gently, and then waved his hand to Zhong Ge on the side with satisfaction.

Li Long's actions were also taken into Wang Ming's eyes, at the moment, there was also a smile on his delicate face, Li Long had good intentions, if it was usual, he was very relieved about Wang Ming, but now in the face of the original lofty heart, even if he was confident in Wang Ming, Li Long was extremely careful to taste the taste.

"Pot burn elbows."

Clean the pot, add cooking oil to the pot, Wang Ming turned around, and brought an elbow upside down on the plate, this pot burns elbows, which is also a more representative traditional dish in Lu cuisine, the selection of materials, according to different personal tastes, is generally to choose a fat and thin even elbow, burn the skin, so that the pig hair on it is burned off, put it in boiling water to heat, and then take it out, brush off the burnt skin on the surface with a steel wool ball, and then soak it in clean water.

After stewing in a simple miso soup, salvage it, remove the bones while it is hot, spread it out on a plate, the skin of the meat is facing up, smear the egg liquid, gently pat a layer of starch, put it in the oil pan and fry it over low heat until the skin is browned, remove the oil, put it on the pier to change the knife, and cut it into finger-like strips.

Looking at the semi-finished state of the pot burning elbow in front of him, Wang Ming made up the picture in his mind one by one from the selection of materials and finished products, and at this moment, as the oil temperature in the pot rose, Wang Ming took the semi-finished elbow, carefully pushed out the plate, and gently swiped it into the pot along the edge of the pot.

"Snort..."

With the elbow into the pot, the oil pot began to boil, releasing the high temperature that belongs to it, and at the same time, the water in the elbow was volatilized with all its might, Wang Ming took the hand spoon, and poured a spoonful of hot oil on the top of the elbow, so that the upper part also accelerated the maturity.

Gradually, as a large amount of water in it was volatilized, the elbow gradually rose and fell in the hot oil, seeing that the color on it had shown a crisp yellow, Wang Ming salvaged it, put it aside to control the oil, and looked up, the conditioning table was already empty, and then poured the oil in the pot into the oil gu, and then quietly turned off the flame.

At this moment, Zhong Ge has prepared the accessories needed to burn the elbow in the pot, only to see that on the smooth ruler of the second disc, a verdant lettuce leaf is placed in the center, obviously to install the bottom of the elbow after the knife, and on both sides, it is a neat stack of green onion strips and cucumber strips, in addition, in addition to the fan-shaped spring cakes placed around the perimeter of the moonlight disc, there are two kinds of small ingredients, one is the most common flavor of salt and pepper, and the other is a sauce made by stirring with strawberry jam, sugar and sweet noodle sauce and steaming in the steamer.

"I'll do it."

The elbow controlled the oil, Wang Ming poured it out and put it on the clean pier on the cooking table, and Zhong Ge saw this, he took the kitchen knife on the side, just about to change the knife, Wang Ming suddenly became interested, when he spoke, he took the kitchen knife from Zhong Ge's hand, groaned slightly, and the kitchen knife in his hand crossed an arc and fell quietly.

"Dangdang, dang..."

Wang Ming was extremely fast, while holding the knife in one hand, without the slightest hesitation, the knife fell directly, and after the last knife fell, Wang Ming's wrist flipped, and the kitchen knife stained with oil stains was wiped by him on the hand cloth very naturally, and then the palm of his hand shook, and it fell steadily into the knife holder.

"Damn, what a pervert."

Looking at the rather even, finger-like strip elbow, Zhong Ge pursed his lips, and immediately said, I thought that after Wang Ming went to the wok, the knife work might gradually become unfamiliar, but now that I see it, it makes Zhong Ge, who boasts that the knife work is quite good, also frightened, as for the three fats on the side, when there is admiration in his eyes, he looks at Zhong Ge's gaze, and he is also sad.

Putting the elbow strip neatly into the plate, Zhong Ge picked it up and hurriedly walked in the direction of the food mouth, and at this moment, the time had already pointed to the position of 2:40.

"You guys are busy first, I'm leaving, by the way, if you have a good relationship or a reliable fellow or friend, you can introduce it to me, it's really short of people recently."

Wang Ming's voice fell, he glanced at the working meal, and after greeting the head chef Li Long, he went out to the kitchen, and just as he walked out of the kitchen, Xue Lan and Li Mei came slowly to meet each other, and there was a trace of apprehension on their faces.

"Are you going out?"

Li Mei said softly, as her voice fell, Wang Ming also nodded, and Xue Lan on the side showed a hint of embarrassment.

"The guest at the last table seems to be the middle-aged uncle who stopped you last time, and just after the last dish was served, one of the guests asked you by name."

Xue Lan's voice fell, Wang Ming was slightly stunned, and then there was a nameless anger in his heart that gradually rose, in less than three months, this is directly called himself up, I am afraid that it has been no less than three times, this time when he heard Xue Lan's words again, Wang Ming also nodded helplessly.

"Damn, come again, I still have a lot of things to do at noon..." )