After hearing this, everyone couldn't wait to pick up a piece of beef slices with chopsticks and taste it. Wang Feng is no exception.

After the meat slice entered his mouth, Wang Feng felt a burst of coldness and a burst of heat from the meat slice, and when he bit down the beef, there was a feeling of bursting juice, and the fragrant and tender feeling made him unable to extricate himself.

Everyone else was also "captured" by this "ice and fire heaven", and they were satisfied.

After Hu Sheng finished eating, he couldn't help urging: "Quick, there are a few other dishes, tell us about them." ”

"This cold dish is called husband and wife lung slices, I first wash the fresh beef and beef offal, cut the beef into 500 gram pieces, and then put the beef and beef offal into a pot of boiling water to boil the blood water and pick it up, put it in another pot, add the old brine and spices, Sichuan salt, liquor, and then add water, boil for about 30 minutes with a strong fire, then cook over low heat for 90 minutes, cook until the offal is cooked but not rotten, the first cooked one is taken out first, let it cool and set aside; then the brine is boiled for about 10 minutes with a strong fire, and then the monosodium glutamate, chili oil, soy sauce, Sichuan pepper powder, Put the brine into a bowl to make juice, finally crush the cooked peanuts and set aside, then cut the cooled beef and beef offal into slices about 6 cm long and 3 cm wide and mix them together, pour the sauce and mix well, divide them into a plate, sprinkle with sesame powder and minced peanuts to make it. ”

Wang Feng smiled and pointed to the exquisite vegetarian dish and said: "This dish is called Luohan Quanzhai, also known as Luohan cuisine, which is generally cooked with about ten kinds of high-grade raw materials, and is named after the Arhat who has become an immortal in Buddhism, and is called Luohan Quanzhai." The main ingredients are hair cabbage, chestnuts, fungus, vegetarian chicken, fresh mushrooms, bamboo shoots, shiitake mushrooms, daylily, ginkgo seeds, cauliflower, carrots, the ingredients are carefully processed by me, simmered over low heat, and carefully cooked. ”

"This dish is called 'West Lake Vinegar Fish', also known as "Uncle and Sister-in-law Chuanzhen", which is a traditional Han flavor dish and belongs to Zhejiang cuisine. It dates back to the Song Dynasty, which can be said to have a long history, and I'm sure you've heard of some of it. This dish should use West Lake grass carp as the raw material, but this is not available, so I chose a grass carp to cook, and before cooking, it is usually starved in a fish cage for two days to excrete intestinal debris and remove the earthy smell. There are poems: 'The skirts are drunk and drunk, the green sun shadow is on the platform, how many lake boats are in front of the door, and half from the three pools to the moon. Why bother looking for Zhang Han perch (the vinegar fish in the West Lake is better than the delicious Songjiang perch) The fish is beautiful and the flavor is said to be in the West Lake, and the loss of the gentleman has this harmonious hand, and he knows that Song Sister-in-law has no back then. The last sentence of the poem refers to the creation legend of the "West Lake Vinegar Fish". I put the grass carp in the water I have added to it to make it drain the grass and earthy smell, so that the flesh is firm, and it is slaughtered and washed before cooking. After that, I put the fish body into the knife from the tail, cut it into two pieces of female and male, cut off the fish teeth, on the male slice of the fish, starting from 4.5cm from the gill cover flap, every 4.5cm or so obliquely batch a knife, a total of five knives, in the third batch, cut off at 0.5cm behind the waist fin, so that the fish is divided into two sections, so that it can be boiled. A long knife was slashed diagonally towards the abdomen at the thick ridge of the male section, and the skin of the fish was not damaged. After that, put 1000ml of water in the wok, boil it over a strong fire, first put the first half of the male slices, and then connect the tail section of the fish to the top, and then put the male and female slices together, the fish head is aligned, the fish skin is facing up, and the lid is covered. When the water in the pot boils again, open the lid, skim off the foam, turn the wok, continue to cook on a high heat for about three minutes, and gently prick the lower part of the male slice of the fish with chopsticks. Leave 250ml of soup in the pot, put in soy sauce, Shao wine, and minced ginger, that is, take out the fish, put it on a plate, put the fish skin up when serving, put the two dorsal spines of the fish into a fish tail and slicing the male slices, and drain off the soup. I then add sugar, rice vinegar and wet starch to the original soup in the pot, mix the sauce evenly, push it with a hand spoon to make a thick juice, and pour it all over the whole body of the fish. I also sprinkled some pepper when it was served. ”

"This dish is an imitation meat dish, sweet and sour lotus root steak. There is no difference in appearance with sweet and sour pork ribs. I first steamed the lotus root slices until they were half-cooked, and then wrapped them in flour and fried them together, which was moderately soft and hard, and maintained the crispness of the ribs on the taste, without the hardness of the ribs. I also added apple chunks to clear the mouth. You all taste it. ”

After Wang Feng finished introducing the dishes on the table, he got up and walked towards the kitchen, ready to serve the last hard dish.

When Wang Feng came back with the dishes, he saw that the dishes on the table were less than one-third.

Wang Feng smiled and opened the last dish, and the aroma was immediately overflowing.

Wang Feng explained: "This is the soft-shelled turtle that I finally won in the food market. Although the method is simple, the control of the heat and its deliciousness are very good. I first separated the shell from the flesh and scalded it with boiling water to brush off a thin layer of skin. After that, chop the meat quickly, after passing through the water, put a small amount of lard, fry the green onion and ginger, and bring to a boil over high heat. Then put it in a pressure cooker, simmer for an hour, put red dates, wolfberries, and codonopsis five minutes before turning off the heat, and I also put in my own secret seasoning. This soup is unisex and absolutely top-notch in terms of nutritional value and taste. ”

Half an hour later, everyone was on the chair with a big belly, and they all sighed that it was so delicious. Wang Feng smiled when he saw this, feeling that the performance of the four of them was the same as when he first tasted his own craft.

After laughing, Wang Feng got up and prepared to clean up the empty plates on the table. When Cui Yunhua saw it, he moved his body and said, "I'll help you clean up." ”

After Wang Feng heard this, he politely rejected Cui Yunhua and said with a smile: "You better have a good rest, this belly is the same as being pregnant for three months." Go to the living room on the couch and rest. I'll just clean it up here. I'll tell you later. The faces of the other three people did not change much, and Cui Yunhua blushed, this is the first time to eat at someone else's house like this. He said strangely: "It's not that you made it too delicious! People didn't hold back, so they ate so much." ”

Hearing this, Hu Sheng and the four of them slowly walked to the sofa in the living room and half-lay down to rest.

Ten minutes later, Wang Feng cleaned up the dishes and chopsticks and came to the living room.

The four Hu Sheng, who were lazy in the living room, saw Wang Feng coming, and sat up in high spirits.

Hu Sheng said to Wang Feng: "When did you cook so deliciously? Didn't you only make instant noodles before? And what is the matter with calling us here today?"

Wang Feng replied: "There are so many things you don't know, is it possible that I still have to tell you everything?"

"However, I did have something to tell you about this time. ”

Wang Feng paused when he said this, and then continued: "I resigned. ”

When Hu Sheng heard this, he was shocked at first, and then said with a worried face: "What's the situation? Are you serious? Wang Feng, when did this happen? Why did you quit your job without saying a word!"

Wang Feng looked at everyone's reactions, and said calmly: "I quit my job this morning, and it's nothing." It's just a little tired, my heart is tired. You also know that I am in the medical department, which is also the most oily and watery place in the hospital. You should also know that I am intrigued all day long, even if I don't want to fish in that area, but I can't refuse, if I don't make some money, it's too clear! I will be excluded by everyone, and my boss will give me small shoes, so I can't survive in it. And haven't you been fighting corruption recently, and several people have been officially arrested on TV news. Some time ago, I was a little tired and scared. So I simply quit my job and prepared to travel to Y province in a few days to relax. ”