If it is an ordinary restaurant outside, a plate of such Kung Pao Hibiscus shrimp is thirty or forty, and the price is only a fraction of that of the InterContinental Hotel.

But in the past two years, Zhen Hui has eaten almost all the restaurants in Rongzhou City, and this kind of kung pao dish with the taste of tangerine peel is the first time he is late.

The shrimp meat is a fresh feeling that can be eaten, and the meat is a trace of it, and the shrimp meat is absolutely freshly peeled.

The peanuts are also very crispy, and it is very nice to eat with shallots.

While eating, Zhen Huizhi praised the dish:

"This shrimp is tender on the outside, and the shrimp meat inside is absolutely freshly peeled, you know, this is not easy, live shrimp is not easy to peel, and the cost will be relatively high. The shrimp we usually eat in the store are either finished shrimp or frozen shrimp peeled, and the taste is definitely not as sweet as this. ”

This Kung Pao shrimp seemed to have a very good appetite for Zhen Hui, and he ate it in a big gulp, unwilling to stop for a moment.

After he glanced at the waitress in the distance, he approached the camera and continued to say to everyone:

"If you can afford it, I really recommend you to try it. But if I had to choose, I would rather spend the same price to eat this shrimp with tangerine peel flavor here than to pay seven or eight times the price to eat this shrimp with tangerine peel flavor! ”

As he spoke, he smiled and turned back like a thief, for fear that others would hear what he had just said.

At this moment, his second course, "boiled cabbage heart" came up.

The method of "boiled cabbage heart" is simple, and the taste is quite light and delicious, in Rongzhou City, as long as you go to a Chinese restaurant to eat, it is basically as high as the click rate of returning to the pot meat.

This dish is very easy to make, and you can roughly guess how it is made after eating it almost once.

After the fresh and tender cabbage sum is washed, it is moist and scooped up immediately after a minute, and the time is accurately mastered to maintain the crisp taste of the cabbage.

Remove from the pan and put on a plate, drizzle a little soy sauce and a little sesame oil.

The red pepper and green onion and ginger are shredded and garnished on the turquoise leaves, and the addition of sesame oil makes the color of the leaves look glowing.

This dish tastes refreshing when eaten.

No matter how spicy or heavy the food you have eaten before, as long as you take a bite of green vegetables, it not only eliminates the secondary feeling in your mouth, but also relieves it very much.

This dish was on the table, and Zhen Hui took a picture with the card camera as usual.

is different from the Kung Pao Hibiscus shrimp dish just now, this dish looks very ordinary, and its presentation is even inferior to the previous Kung Pao dish.

It's just a matter of putting the blanched cabbage on top of each other.

The red peppers, green onions, ginger and other things that are dotted on it have a little color change.

After taking a sip of lemonade and rinsing his mouth, Zhen Huizhi began to taste the second course.

This time, Zhen Huizhi didn't eat it directly, he just lightly clicked the soy sauce juice with chopsticks, and then put it in his mouth and tasted it.

The taste of this soy sauce is not simple.

Zhen Hui pursed his lips and ordered some soy sauce again to taste it.

In the salty and fresh taste, there is also a hint of sweetness, first unfolded at the tip of the club, and finally filled the entire mouth, very fresh and good.

For boiled dishes, soy sauce is the key.

There are many varieties of soy sauce sold in supermarkets, and the prices vary from high to low.

The average housewife often doesn't know how to buy, and when they choose, in addition to looking at the ingredient list, they can only look at the price.

It is believed that "you get what you pay for".

The more expensive the soy sauce, the better the quality and taste. Many housewives feel that their craftsmanship is average, so they simply buy more expensive condiments.

In this way, they will feel in their hearts that the food should be a little more delicious.

Zhen Hui also thought so before.

For a long time, Zhen Huizhi cooked at home, he liked to study cooking, bought a lot of books, and looked up a lot on the Internet.

He goes to the supermarket to buy the most expensive condiments and also uses the best ingredients to make delicious food.

But no matter how he does it, the final finished dish is far from the taste of the restaurant.

Later, in the days of being an Internet celebrity, Zhen Huizhi learned that many of the condiments in the restaurant were secretly made by themselves, such as soy sauce, and almost every chef had his own secret method.

Ordinary bulk soy sauce is usually boiled with various spices, and only the soy sauce boiled in this way has a unique taste in the store.

In many restaurants, customers generally complain that the taste has changed and the cooking skills have changed.

Actually, they don't know.

It's not the chef's craft that has changed, it's the condiments that have changed.

Therefore, even if you watch the chef cook and record his process, such as the current food cooking video, many people follow the step by step to learn to do it, but the finished product is very different.

A lot of people don't understand why.

Zhen Huizhi knows very well that the reason why these people are not afraid of others learning their own methods is because of the secret seasoning, which has never been recorded in the video by them.

So, it's the same way, the same ingredients.

Reasons why the difference is so big.

The more simple and easy-to-make things are, the higher the requirements for condiments. Just like this boiled cabbage heart, the main flavor is soy sauce, so the key to determining its success or failure is also soy sauce.

Choy sum is slightly bitter.

Mixed with the soup of secret soy sauce, Zhen Hui felt very crisp when he ate it.

The cabbage sum is sandwiched with ginger and green onions, and it tastes slightly spicy, this kind of dish is suitable for all ages, one or two friends can order it for dinner, and high-end banquets are also indispensable.

Zhen Hui tasted the cabbage sum, and he admitted in his heart that this soy sauce was the best boiled cabbage in all the boiled cabbage hearts he had tasted.

Slightly sweet with a hint of seafood.

However, it is a little different from the seafood soy sauce sold on the market.

Obviously, this soy sauce has gone through several production work, and it is more complicated, from the dish just now, to the current vegetarian dish, it seems that the chefs of this Intercontinental Hotel are really not ordinary people.

Zhen Huizhi ate several cabbage sums in succession, and he didn't feel salty.

And the taste of this soy sauce is actually not bad.

He couldn't help but pick up the spoon and scoop a mouthful of soy sauce soup to drink.

A spoonful of juice enters the mouth, and the whole mouth is filled with a sweet, salty and fresh taste, with a slight fragrance of seafood, which makes Zhen Hui hold a long aftertaste......