"Let's go! When we go back, I think of a few delicacies for my husband, and I will go back and make them for you to taste, and make sure you still want to eat them! Just masturbating, it seems to be a little thin, Li Hao remembered a few things that he was more familiar with.

It's a pity that there are no crayfish, otherwise there is a spicy crayfish to mess with. Li Hao doesn't dare to change this thing out of the system now, this thing has a great impact on the ecology, and if you don't pay attention, it may become a disaster, so Li Hao won't do this.

It doesn't matter if you don't have spicy crayfish, there are a few other dishes that can be used as skewers at night food stalls. In addition to barbecue spicy tang, such as grilled fish and stone pot fish, as well as duck neck and brine, these can be used, you must know that the brine can be made out in a large platter.

It's a pity that Chang'an is not near the sea, there is no seafood, otherwise you can also have a whole seafood casserole porridge. It was a delicious thing, and it happened to be the most common thing at all kinds of roadside supper stalls, plus cold beer, and it was all together.

"Brother Xian, I heard that you want to make something delicious, this brother and I are about to leave for Tanzhou, so I came over to try it." The next day, when Li Hao was preparing these things at home, Li Ke ran over with his family, and his wife and children all came over.

This guy now likes to go out with his family, and he is better than Li. Although Li Ke is not much older, this guy is already the father of several children. During this time, I often dragged my family to Li Hao to eat, and I tasted almost all the dishes called Shu cuisine, and I had to pack them and take them back after eating.

And several women around Li Ke are also familiar with the relationship with Li Fu, and they often discuss some things with Xiao Wu Wushun and them, and then talk about things like food in Chang'an, as well as women's dresses.

Li Hao's food prepared this time was not called Li Ke, originally thought that this guy was going to prepare for the southward trip in the house, and he should be very busy, so he didn't invite him. Unexpectedly, this guy heard the news and ran over, and he didn't think of himself as an outsider at all.

After Li Ke came, then Fang Er brought Princess Dongyang, and then Cheng San and they also brought their wives over. For the food tasting of the Li Mansion, these guys have never known what politeness is, as long as they are notified, they have to squeeze in time to come over and eat if they don't have time.

"Huh? Today's topic is eating fish? Why did you still get a whole oven out? "After arriving at the Li Mansion, the people here are already busy with this dinner. Li Haozheng led people to kill the fish and remove the scales, and then cut the back to remove the internal organs and wash them.

Those fish are all cut with a flower knife, and spices such as cooking wine and salt are marinated for a while. Then the fish is grilled on the grill until it is nine ripe, and the oil needs to be level, and the taste must be enough. Finally, sprinkle the cumin powder on the grill and bake it for a while, then place it on a plate lined with shredded onions and set aside.

The wok next to it is filled with ginger, garlic, bean paste and other ingredients, stir-fried over medium heat until fragrant, add the remaining old oil, fresh chicken paste, fresh soup, and then add various seasonings, and finally boil the celery festival cucumber section over high heat and pour it into the basin containing the fish.

"Today's theme is barbecue lo-mei and food stall culture, which will be operated in nightclubs in the future. This is just one of the dishes, Shuzhong Wanzhou grilled fish, authentic Shu cuisine. Li Hao was busy, and then said to Li Ke.

Food stall culture is a new thing at this time in Datang, after all, many people have a problem even eating enough at this time. However, for Chang'an, the launch of this is not completely out of line, there are many rich people here, and the nightlife is also very rich.

Li Hao said that Wanzhou grilled fish is a kind of Shu cuisine, the pickling, grilling, stewing three cooking methods are organically assembled, to achieve the "one roast and two stew" cooking method, the use of a unique recipe and a collection of heavy # Qing hot pot to use the essence of materials, modulated more than ten kinds of flavors, in later generations to win the love of diners, Li Hao is also one of them.

When this dish is fully cooked, the whole plate of fish is tender and charred, and the aftertaste is endless, making people sweat profusely, and paired with a cold beer, it is really an indispensable delicacy in supper life. However, it is still cooking.

In addition to this, the teenagers next to him were sorting out the braised vegetables and skewers. Duck neck, chicken and duck intestines, chicken feet plus pork knuckles, pig ears and so on, almost all the northern and southern flavor braised vegetables that Li Hao has seen in later generations have come to a large collection, and the whole brine platter comes out.

The skewers are eaten by themselves, chicken legs, duck legs, mutton, lamb kidneys, these common things in later generations of skewers, there are also a lot of them, all of them are wholeed, and then skewers are good. Cumin powder, chili powder and spices are all prepared on the side and used when baking.

According to Li Hao's eating habits, after preparing meat here, vegetables must not be missing. This soup has also been prepared early, and when you want to eat it, you can directly take the green vegetables into the soup and boil it twice, which seems to be similar to eating hot pot.

This one also has a special name - Malatang, which is simple, convenient, and tastes good. As a side of late-night snacks and food stalls, this is really indispensable.

How to organize these things, there is no need for Li Hao's guidance, those teenagers can take care of themselves after studying with Li Hao for a period of time. Li Hao only needs to pay attention to two dishes, one is grilled fish, and the other is still fish - stone pot fish.

Stone pot fish is different from grilled fish, this dish not only has requirements for the dish, but also for the pot. The stone pot of Stone Pot Fish is made of natural stone, and the whole piece is polished into the shape of a pot. There are ears on both sides, which are larger than a basin and round and thick.

The good thing about this stone pot is that it is carved from organic ores that are naturally beneficial to the human body and boiled. It produces minerals such as calcium and zinc that are beneficial to the human body, and the taste of the fish is not ordinary.

The main ingredient of stone pot fish is grass carp, which is very particular about the selection of materials, and the requirements for fish fillet knife method are very high. With a good knife master, the fish fillets cut out look long and thick, and the portions are particularly large, and they are easy to taste and easy to eat.

The fillets must be drained with oil before being put into the pan, and after draining, the fillets are rolled up like flower rolls. Wait until the broth in the stone pot is heated to a boil, then add the drained fish fillets and simmer for a while.

The ingredients of stone pot fish are not much different from ordinary cooking, ginger, garlic, pepper, chili, and bean paste are indispensable. These ingredients are processed separately, then mixed together, put together in a hot stone pot, and then added to the dashi.

This broth is different, it is generally made of beef bones, and it is boiled slowly for a few hours on low heat to become a broth. Whether the stone pot fish tastes good or not depends on how well it boils in the broth. If it is not boiled well, a plate of stone pot fish will be in vain.

The hot stone pot slowly cooked the fish fillet, and slowly the entire hall of the Li Mansion immediately became fragrant. After the several stone pots prepared by Li Hao were served at the same time, the aroma of stone pot fish could be smelled around the entire Li Mansion.

This dish also offers a lot of side dishes such as soybean sprouts, sprout white, mutton, radish, lotus root slices, and many more. When you are waiting to eat, you can add side dishes after eating grass carp, or you can add side dishes while eating grass carp. The taste will not be affected.

"I don't know why, but after seeing this fish, I remembered the whole fish banquet in Yuezhou. This banquet, like the Yueyang Mansion of the virtuous brother, has become a signboard on the Yuezhou side. Now those who go to Yuezhou, the first thing is to see the Yueyang Louxu, and then they have a whole fish feast. ”

When Li Hao was busy sorting out the two fish dishes, Li Ke couldn't help but sigh. Yueyang Louxu has now become a must in the entire Tang Dynasty, the sentence of the first world's worries and worries, and the joy of the world after the world is unmatched, leading countless literati to Yuezhou.

Therefore, after the completion of Yueyang Tower, it led to the development of the tourism economy of the whole Yueyang, and at this time, Yueyang's Baling Whole Fish Banquet also became popular. Li Ke is in Tanzhou, and he will go to Yuezhou to eat a whole fish banquet a few times every year, and it seems that only the whole fish banquet there tastes the best and most authentic.

"Rely on the mountains to eat the mountains, rely on the water to eat the water. Yuezhou is close to the Yangtze River and Dongting Lake, so it can only take water. The fish over there also has a unique style, and the whole fish feast is naturally more authentic over there. In fact, it is the same as the seaside, the output there is seafood, and the taste of the whole seafood banquet is a must, and we will eat together when we have the opportunity. ”

If you want to eat the whole seafood feast, you have to go to the place near the sea, most of the sea fish have much fewer bones than freshwater fish, and the fishy smell is not so strong, so it is better to eat. It's a pity that Li Hao doesn't have the opportunity to go to the beach now, and it's still a bit difficult to eat seafood.

"Hey, following Zijia over the years, I can be regarded as having eaten a lot of various delicacies in the north and south, but I haven't eaten this seafood yet, and I don't know when I will be able to eat it. Every time I hear Zijia say that the seafood is delicious, I can't help but want to eat it. ”

Because there were enough people, the party was ready quickly. Tell the teenagers what they want to eat at the barbecue, and they can grill whatever they want, or they can grill it themselves. The rest is do-it-yourself, and it's not cumbersome anyway.

However, the two dishes are very satisfying, whether it is grilled fish or stone pot fish, it is very delicious, and the grass carp fillet is very tender. With chopsticks into the mouth, as long as the chopsticks are gently shaken, the fish meat slides into the mouth without the fish bones, the rich and spicy flavor is intertwined with the sweetness of the fish, the taste is particularly enjoyable, and the fragrance of the entrance lasts for a long time.

The fish soup of the stone pot fish is very delicious, taste it, it is smooth and refreshing, and the soup is indeed different from other Sichuan dishes such as the soup of boiled live fish. After eating the grass carp, the soup still retains the taste of freshly served - fresh and tender. After the stone pot fish is eaten, a few dishes are served, and the taste is delicious, refreshing, light and easy to taste.

For a few men, barbecue, cold beer, even in this winter, everyone who still eats is sweating profusely, dripping to the fullest. "I thought that I would be able to eat these things more often at nightclubs, so I thought I would go there every night."