"I think the taste of this crystal powder is also good, it is very easy to eat, and it tastes similar to the rice noodles we usually eat. The pen can be eaten as rice noodles www.biquge.info, and it can also be cooked, sour and spicy appetizing, and it is very good to eat these in winter. ”

For Tanzhou, which is a bit wet and cold, this thing is really a good thing. As soon as I came over, everyone here liked it. Especially when the weather is cold, come with something spicy and feel refreshed.

"So, if you and I want to eat these delicious foods next year, we have to cultivate some sweet potatoes in our own fields. Li Shaojun explained the planting of sweet potatoes and the production of sweet potato flour very clearly, and I will eat as much as I want. ”

This was the effect Li Hao wanted, but he couldn't hear the conversations right now. He put these things on the table in advance as special recommendations, and the purpose was what these people said, hoping that they would drive a large number of sweet potato promotions.

At this time, Li Hao and Li Ke brought people into the table. Then Man Tingxiang's chef commanded a few helpers to push over the beef head meat that had just been cooked with secret seasonings and happened to be freshly cooked.

This chef is a disciple of Li Hao, and he is also the first chef to be promoted by himself. In terms of cooking skills, there is already more than half of Li Hao's level after the help of the system, but this whole beef banquet is not done by him, he is just hosting.

The people in the entire hall smelled the mouth-watering fragrance from a distance, and they couldn't help but swallow their saliva. Although they had eaten a little to cushion their stomachs, they still couldn't resist the temptation of the scent.

"It smells so good! I've never smelled such a mesmerizing scent, and my appetite is instantly whetted. In the past, all the beef was wasted by us! ”

The wealthy merchants in the hall couldn't help but look forward to the dishes that came up, and the smell alone made people drool, and they didn't know what it would feel like to eat it later. No one would have imagined that the beef they saw would be so tempting when cooked well.

The quick-eyed chef quickly sliced the beef face, ear meat, eyes, tongue, etc., and placed them on the clean skeleton of the cow's head one by one, and gave the dish a resounding name - Ox Spirit.

After this bull dish was served on the table, the people who invited it all didn't care to appreciate its "domineering" shape, and couldn't wait to grab a few pieces and put them in their mouths to taste.

Without waiting for the chef to divide the dishes, all the edible items were divided among the rich merchants. Each piece is so tender and moist, it makes people's lips and teeth fragrant.

"It's worthy of the chef of Man Tingxiang's elaborate production, this thing is so delicious, it's not in vain that I hurried over to eat this meal."

Similar compliments have not stopped, and there are other exclamations in between. At this time, no one cares about their identity anymore, the people who come here are diners, a group of delicious guys, they only have food in their eyes.

It's a pity that the weight of a bull's head is still a little less after all, there are more than a hundred people in this hall, and the things that come up are eaten clean by the people in the hall in two clicks, and each person can only get one or two pieces of meat.

"The flavor of beef head meat is very good, in addition to cold cutting, it can also be braised and made into iron plates, etc., but the process is more annoying." Li Hao looked at everyone's eating and introduced it to everyone with satisfaction. For him, whether the cooking skills are good or not can be known by looking at the reactions of these people.

Li Hao asked the shopkeepers to saw off the horns of the whole cow and scrape all the parts with a knife after getting the whole cow back. Then put the whole cow head into a large pot and simmer for six or seven hours, which takes too much time in the middle, so Li Hao's whole beef feast will be postponed for a day.

After cooking, take out the material in a single order, remove the cow face, cow ear root, cow eyes, etc., and maintain the shaping of the cow's head, which requires excellent eyesight and hand power, and it is difficult for ordinary people to reach this level.

"The quality of the meat of each part of the cow's head has different requirements for the heat, and under the same heat, the maturity and tenderness of the cow's face and the cow's eye are different, which is a test of cooking skills and mastery of the heat."

Li Hao continued to introduce, although he knew about the whole cow banquet many years ago. But to make every piece of meat on the cow's head so tender, without the technology given by the system, it may be difficult to achieve it by Li Hao's own thinking.

It's just that he has never had the conditions to make this banquet in Chang'an before, and there is no complete cow for him to carry. And some things over there have become much stricter than this, and Li Hao doesn't have the courage to do it in Chang'an.

And here, because the cow fell and was injured, he could directly kill and do it, plus the technology provided by the system. With the unique seasoning here, now he finally has the opportunity to show his skills, and he has wanted to make this whole beef banquet for a long time.

When it was actually done, Li Hao still spent more than a day to prepare, and the difficulty of this banquet can be imagined. But the taste of the product is very beautiful, and it is also impossible to find fault.

"From the cow's head to the ox's tail, from the cow's eyes to the cow's hooves, from the beef, the bones to the cow's water, every part of the cow's body, through our creative cooking of color, aroma, taste, shape, name, cooking, utensils, etc., is a unique taste of the dish."

Li Haozheng was introduced, and a steaming pot of beef hoof soup was pushed over by the people in the kitchen. In the white and thick soup, there are a few cut and boiled cow hooves, sprinkled with green onion leaves to make people's mouths water.

Several cow hooves were stewed to a crispy crisp, and some medicinal herbs were added to them. At this point, it seems that all the gum has melted into the soup, and the soup has become thick and mellow. As soon as the soup was served, someone gave everyone in the hall a bowl.

The people present immediately couldn't wait to put the bowl into their mouths, probably because of too much collagen, and when they drank it, it made people feel sticky between their lips.

The tip of the tongue begins to "dance", and a rich aroma reverberates between the mouths. I don't know what medicinal herbs Li Hao put to make this fragrance more evocative.

"This soup is delicious, the water used to cook the soup is the natural spring water of Yuelu Mountain outside Tanzhou City, and the ingredients are also natural ingredients here, plus a little bit of medicinal herbs into it, the original intention of this dish is to restore the taste of the ingredients themselves."

To enjoy this delicious taste, it also takes a lot of effort. Li Hao couldn't help but lick his lips after seeing the people around him finish drinking the soup in the bowl, and he was very satisfied, this was exactly the scene he wanted to see the most.

"It takes about a whole day to make the beef trotter soup in three steps. First put the fresh cow's hooves into the water, stew for three or four hours, then take them out, remove the shell and trim the hair, then split them from the middle of the cow's hooves to remove the smell, and then put them in the water and stew for three or four hours. ”

"Stewed beef trotter soup is best simmered in a large pot. When the heat comes, the stewed soup will freeze even in summer, which can strengthen the body and nourish the skin. ”