The five-course meal that starts with it looks ordinary.

A plate of fried green bamboo shoots, a plate of bad goose paws, a plate of roast duck, and a cup of thick soup made from what ingredients are not clear.

The last dish was the strangest, some yellow stuff was fried in flour.

It looks like an egg and doesn't look like an egg.

Like a plant and not like a plant.

Everyone tasted the dishes one by one.

Stir-fried green bamboo shoots is the most common dish, so everyone invariably stretched their chopsticks to it first.

The green shoots are unexpectedly fresh.

It's like a fresh sprout on a branch, but it's a little more fresh and crisp than the sprout.

Generally speaking, if you want to get such a tender lettuce, you must choose young ones, or try to stay away from the roots.

But the one everyone is eating now is several times more tender than the ordinary green and tender lettuce.

The taste is wonderful.

If rinsing your mouth with that cup of white silver needles just now is refreshing and refreshing, then the stir-fried green bamboo shoots you are eating now are completely opening everyone's sense of taste.

There is a faint spicy smell in the stir-fried green bamboo shoots, but there is no taste of chili pepper when you eat it.

There is not even a shadow of chili pepper in the plate containing green bamboo shoots.

This came as a surprise.

Everyone ate it deliciously, but Zhao Jiuxiang immediately tasted that this dish was not from Chen Er's craftsmanship.

Although this stir-fried green bamboo shoots is good, it does not have an amazing taste, far less than any of the dishes Chen Er had made before.

How could Chen'er's craftsmanship regress in such a short period of time.

Some guests exclaimed, "The taste of this dish is so wonderful, I don't know how to make it." ”

The butler on the side knew that he might have to stand here all the time to explain.

He secretly made a bitter face, standing and watching others eat was already very sinful, and at this moment he still had to hide his saliva and keep explaining.

He finally understood why Chen Er dragged him to explain everything.

That kid was premeditated!

"This dish is one of Chef Liu's specialties. Master Chen changed the method for him a little. ”

"Lettuce is the best green shoots selected from the vegetable garden in Jiangnan, and after being picked from the vegetable garden, go to the most tender part at the top, and then go to the oldest part of the root, and only choose the middle section."

"Then cut it to the thickness of a finger."

"When stir-frying, only use this one. Therefore, the taste is tender and crisp, refreshing and slightly sweet, and will not be astringent and bitter. ”

It's such a troublesome way to choose vegetables, no wonder it tastes so refreshing.

The top of the lettuce is too tender, and it is difficult to achieve a crisp taste after stir-frying.

And the roots of lettuce are too old and taste bad.

The skin of lettuce secretes a liquid that tastes astringent and bitter.

Therefore, when peeling lettuce, try to peel off as much skin and flesh as possible.

If you only choose the middle section and cut it to the size of a finger, you will naturally not have the troubles above.

"Do you use chili peppers in the stir-fry? Why don't you see chili peppers? Was it fished up when it was out of the pot? ”

The butler swallowed secretly.

"The water poured into the pot when stir-frying green bamboo shoots is the water that has been boiled with fresh green peppers in advance. Therefore, the stir-fried dishes have the faint spiciness, but they do not have the choking taste of chili stir-frying. ”

Fresh chili peppers are used instead of dried chili peppers because they have a fresh flavor unique to the plant and have a better flavor when cooking.

Dried chili peppers are concocted to have a heavier spicy flavor. Not suitable for this dish.

Zhao Jiuxiang listened and nodded again and again, Chen Er's improvement really hit the point.

Everyone then eats other dishes.

Grooved goose paw is a famous dish, especially popular in the Ming and Qing dynasties, and has been passed down to modern society. The method has been improved many times by various chefs, and it is already very perfect.

Everyone is also looking forward to what will be different about today's grooved goose paw.

As soon as the bad goose paw was eaten, everyone immediately noticed the difference.

There was a strong aroma from the goose paws, a sweet and fruity aroma.

It's not clear what the aroma of the fruit is.

Everyone just thinks that when you chew it in your mouth, it brings a soft touch, turning back and forth on the tip of your tongue and teeth.

The fruity aroma is so strong that it even covers the bad aroma.

I even chewed all the goose paws and swallowed them, and the fruity aroma still lingered in my mouth.

It's as if what I just ate wasn't goose paws, but fruit.

No one has ever eaten such a bad goose paw.

Some people have a keen sense of taste, and after eating two in a row, they can taste what kind of fruity aroma it is.

"It's the aroma of cherries, but the aroma of cherries is different from the cherries we usually eat."

"The aroma is sweeter, stronger, and with a little bit of a leaf fragrance."

It turned out to be this bad goose paw that had been soaked in cherry juice for half an hour before being put on the steamer.

When the steamer is loaded, the steamer is also deliberately covered with cherry branches and leaves, and then the goose paws are piled with fresh cherries.

And this cherry is not the kind of cherry that everyone usually eats.

Rather, it is a small cherry from Shu, the largest of which is only the size of a thumb fingernail.

After the red penetration, the color is deep red, not dark red.

The skin is extremely thin, the nucleus is small, juicy and soft.

It will be broken at the slightest touch, and it is difficult to transport, so most of them are produced and sold locally and cannot be transported to other places.

This time the cherries were specially sent by Zhao Jiuxiang to buy them, and they were transported by air, and it took a lot of effort to protect them, but they still broke a lot, and when they were transported to the kitchen, one-third of them were rotten.

I have eaten refreshing green bamboo shoots and sweet and fragrant goose paws.

Eating authentic Yanjing roast duck again, the taste is like just walking out of a lush green bamboo forest, and the refreshing breath of the stomach has not faded, and you have come to a large sea of flowers that is enough to make people lose their way.

The aroma is so strong and intense that it makes people turn it upside down immediately, but they can't put it down.

This roast duck is just that, it's plump, juicy, and fragrant.

As soon as the chopsticks pick up a piece of roast duck meat, the hot oil immediately flows out and sticks to the chopsticks.

The roast duck has a faint burnt flavor, some crispy, some hard.

With a slight pull, the real skin was torn off, revealing the tender white duck meat inside.

Dip the sauce in a small plate and roll it in a white pancake with the roast duck skin.

Put it in your mouth, take a mouthful, and your mouth is full of oil.

The aroma of the sauce and the aroma of the duck fill the mouth.

This roast duck tastes different from the roast duck outside.

The roast duck here is more fragrant and has a better taste.

Everyone is also a little knowledgeable, and immediately knew that this roast duck was grilled over a charcoal fire.

That's why it's so pure burnt.

It's just that being able to roast the duck with charcoal fire without letting the breath of charcoal fire enter the duck meat, which is a very test of kung fu.

Once the barbecue is contaminated with the smell of charcoal, no matter how delicious the meat is, it will be wasted.

Therefore, the roast duck in many large restaurants or restaurants is roasted in a professional oven.