Fan Qianqian is really good at chewing phoenix feet, the bones slide out between the teeth, and all of them are spit out, leaving only sauce, skin, tendons, and meat in his mouth, this taste is simply refreshing!

"Well, little deer, this phoenix claw is very delicious, you can taste it. Fan Qianqian picked up another phoenix claw, and her tongue was still rolling in her mouth, not letting go of a little bit of flesh.

The fawn drank the delicious puffer fish soup, his lips were closed one by one, and he looked very happy, but he avoided the phoenix claws.

He waved his hand and said, "When I was a child, I raised a cage of chickens, and I saw that the chicken paws were the dirtiest, and they stepped on everything, including. I never eat chicken feet, even the chicken feet in the soup made by my maid at home, I don't drink them. ”

Fan Qianqian said while eating: "It's really delicious, you can taste it quickly! Don't worry, Long Xi is very serious about doing things, and he has cleaned up the phoenix claws! Take a bite, I promise you will fall in love with it from now on!"

Xiaolu hesitantly picked up a phoenix claw with chopsticks and asked carefully, "What kind of smell is it?" Mom, don't you feel disgusting?"

Fan Qianqian didn't answer, that expression said it all, one plate of phoenix claws had been eaten, fortunately he had the foresight and ordered two plates.

Xiaolu was a little conflicted in her heart, but she still lowered her head curiously and gently licked the fragrant juice on the phoenix claws.

"Wow!" his heart shook, and he said to Long Xi seriously, "I'll give it a try." ”

He carefully took a sip of the soup on the phoenix claws, his tongue seemed to be a sword that had been opened, and he couldn't help but open his mouth and bite a knuckle.

"Click!" the teeth clenched against the bone, slightly hard, and although there was no uncomfortable feeling, the taste was not as good as the sauce.

"What's wrong?" asked Long Xi.

"Well, this sauce is very delicious, if I eat rice, I can eat three bowls of rice. But this phoenix claw, which has bones in it, tastes hard and hard......" The fawn said as he sucked the sauce on the phoenix paw dry, and put the rest of the phoenix claw down.

Long Xi laughed and said, "Little deer, it seems that you really never eat phoenix claws! Brother Lu, you are also half a gourmet, how can you eat phoenix claws and not spit out bones? Then I will teach you a way, use your hands to help." ”

She picked up a phoenix claw, shook it at the fawn, and said, "The phoenix claw can also be eaten like this, you can see it!"

She didn't bite the knuckle of the phoenix claw, nor did she put it in her mouth and suck it, but put a knuckle in her mouth, bit it gently with her teeth, and pinched it with two fingers.

The skin, flesh, and tendons of the knuckle fell into the mouth, and only the bones were still hanging on the phoenix's claws.

Xiaolu is also a smart person, and immediately put on disposable plastic gloves and did the same.

The skin of a knuckle falls into the mouth, and the taste buds seem to wake up.

The plump and plump fat, elastic tendons, soft and glutinous meat skin, and sweet sauce all converged in his mouth, making him feel an unprecedented shock!

Once he starts, he can't stop.

The other four knuckles were quickly turned into clean bones, and there was not a trace of flesh left.

He followed the example of Long Xi again and sucked a few times on the back of his palm.

In addition to the "treasure in the palm" of the phoenix claw, the rest of the flesh and tendons were "cleaned" by him.

Long Xi smiled and said: "Down the road, the treasure is found to the bottom, and the highest tide part is coming! The fattest muscle in the middle is called the 'palm treasure', you must stay at the end to eat, it will make you cool to the sky!"

The fawn did not hesitate any longer, took a bite of the "treasure in the palm", squinted his eyes and tasted it slowly, feeling that he had discovered a new continent of food today.

Xiaolu smiled: "I really didn't expect that I have a different view of this phoenix claw, a new experience!

Cai Yilan nodded, "Although I have eaten phoenix feet many times, I am still impressed by this dish!"

Xiaolu let go of his courage and ate one after another, but the speed at which he ate like this was always not as fast as Fan Qianqian.

"It's over, I'm down. The fawn's heart was desperate and full of yearning, and his hands kept going to take one.

The three of them had already killed all the phoenix claws on the two plates, and poured the soup from the plates into their stomachs, giving them a big burp.

The fawn didn't even let go of the sauce on the plastic gloves and licked it all clean.

"Enjoyable!" the fawn let out a soft snort and gave a big thumbs up at Long Xi.

"Excellent!" Cai Yilan from Hong Kong's Mandarin is still a little jerky, and asked in Mandarin that is not salty or light: "How did you do it?"

Long Xi blushed and nodded slightly, which was a response to the compliment.

She said: "In fact, the method is also very common, that is, to clean the phoenix feet, fly water, add sauce to marinate for an hour, and then add white vinegar and maltose, white vinegar can soften the meat, and maltose is used to color." Simmer for 10 minutes, then deep-fry. The key to this dish is the sauce and chicken feet, both top-notch. This sauce is made with the ancestral secret recipe and craftsmanship of the Longxi family, plus a little oyster sauce and soup, this chicken claw is the chicken feet of the authentic mountain top free-range chicken. ”

This chicken feet are really the chicken feet of an authentic free-range chicken, which was selected by Long Xi himself at the mountaintop farm.

The last time Long Xi saw it, the people in Peach Blossom Land raised chickens without even surrounding the fence. Anyway, whichever chicken goes to by itself, Cai Yilan is fascinated, and took advantage of the intermission to talk eloquently: "When it comes to the use of ingredients, the world is inferior to our Chinese people." China's food civilization is not in vain. Perhaps because China has been an agricultural society for a long time, the source of protein is too scarce, so the Chinese ancestors made full use of meat, not only eating meat, but also not letting go of leftovers and internal organs such as claws and buttocks. China is rich in land and materials, and sauces are spread all over the north and south, providing assistance for the cooking of a variety of ingredients. Even leftovers and offal can be flavored with the help of spices. The accumulation of experience of generations of ancestors has supported a large enough variety of cuisines, among which there are countless dishes represented by offal and leftovers. For example, duck paw with tangerine peel, duck tongue with sake lees, stir-fried pork liver, sweet and sour goose kidney, and ten thyme (chicken butt). In contrast, the phoenix claw is a simple ingredient that can be boiled, smoked, marinated, stewed, sauced, and fried, and as long as it is done properly, the taste is more fragrant than chicken. ”

Xiaolu praised him with a smile, "Listening to your words, it's better than reading a book for ten years!"

Cai Yilan took two bites of Bi Stem Rice and said with a smile: "This is the best rice I have ever tasted, there is no one." ”

Xiaolu said while eating: "This blue stem rice is very rare, how much is a bowl?"

Long Xi pointed to the small blackboard, on which were two lines of words written by Long Xi this morning: a bowl of bistem rice is 88 yuan, and a charcoal-fired snail is 3

88 yuan, the ingredients are rare, the price is reduced, the price is reduced, you want to buy as soon as possible, you can buy and sell freely, and the children are not bullied.

Xiaolu nodded, and said from the bottom of his heart: "This price is not expensive! Great value for money! I heard that you also have a creative dish called Fish Leaping Dragon Gate? I want to try it!"

Long Xi smiled and nodded.

She had already prepared two good, fresh mandarin fish and was now working on one of them.

Her every movement is accurate.

Because the mandarin fish has a layer of mucus on the surface, she puts a clean cloth under the body of the fish to prevent the fish from slipping.

After processing the silver-scaled mandarin fish, she cut off half of the winter melon and hollowed it out.

Winter melon is her secret weapon, and it is her main tool to realize her creativity this time.

She prepares the ingredients first, puts the bottom half of the fish into the winter melon, and drags the egg yolk paste on the top half.

She deep-fried the whole fish in hot oil, the top half of which was tender and crispy until golden and crispy, and the bottom half of the fish was separated by melons, as if steamed, keeping the original flavor.

Long Xi put the homemade tomato sauce from yesterday into a bowl, add fresh soup, sugar, vinegar, wine, salt, wet starch and a little butter, and stir it into a sweet and sour sauce.

Butter is her little secret to add flavor and consistency to the sauce.

After removing from the pot, remove the winter melon, pour the hot homemade sweet and sour sauce on the top half, and put the sweet and sour five willow ingredients. Stir together the secret soy sauce and Taohuayuan white sesame oil, bring to a boil, and pour the sauce over the bottom half.

The mandarin fish is drenched in the sauce and the aroma is overflowing.

In order to maintain the mystery and temperature of the dish, Long Xi covered the finished product with a lid.

Long Xi brought the fish to the three of them, smiled and lifted the lid of the iron pot, and the aroma was overflowing in an instant.

This is a pictographic platter full of color and flavor.

The pictogram platter has a sumptuous appearance that helps to whet the appetite and is often the first course of the banquet.

The more famous pictographic platter include "Peacock Open Screen", "Eight Views of Yangcheng", "Panda on the Tree" and so on.

According to legend, the pictogram platter was created by the nun Fanzheng in the fifth generation.

She is also one of the top ten famous chefs in ancient China, based on the 20 scenery pictures of the Rim Villa painted by the famous poet and painter Wang Wei in the Tang Dynasty, and made the villa scenery, carved and spelled with raw materials such as dried meat, meat sauce, melons and fruits, vegetables, etc., known as "there are mountains and rivers on the dishes, and the poems are overflowing on the plate".

This pictographic platter of Longxi has its own innovative and unique style.

I saw a vast ocean, stormy waves, a mandarin fish jumped out of the sea, the upper body has turned golden, but the lower body is still silver skin.

The color of this mandarin fish is one gold and one silver, and the contrast is strong and very impactful.

The waves are made from the leaves of purple cabbage, and the sunset is made of stacked slices of herring cut as thin as paper. The top-quality raw herring fillet is pink, much like a red glow.

A few rocks on the shore are shelled steamed oysters.

Cai Yilan watched her do it, and he was not so surprised when he knew her cooking techniques.

The fawn looked dumbfounded like a wooden man.

After a long while, he shook his head and muttered to himself: "Impossible, impossible, how can this mandarin duck fish that eats two fish be made?"

Cai Yilan was also puzzled, and asked with a smile: "Long Xi, how did you do it?"