This Jin Daliu is also an open-minded man, and when he said this, he didn't lose his face in the slightest.

"Master Fu is humble." Hua Manxi likes to deal with this kind of person, and smiled slightly, "Since the master invited me, then I have to eat with an open stomach." ”

"I want you to eat it open!" Jin Daliu smiled, beckoned people to bring up the menu card, and let Hua Manxi see it.

Hua Manxi looked at it and looked at it obediently, although this Shishan County is a small county town, and it is not the center of the county, but the dishes of this Jinyutang Restaurant can be regarded as the best.

Rely on the mountains to eat the mountains, rely on the sea to eat the sea, on this dish, the most is this seafood.

Fried prawns, steamed prawns, salt-baked prawns, salt-and-pepper prawns, roasted shrimp with tofu -

Steamed abalone with garlic vermicelli, stewed abalone with pork ribs, abalone with scallion oil, abalone porridge, abalone baby cabbage -

There are also dry pot spicy crabs, steamed crabs, braised sea cucumbers with green onions, stewed sea cucumbers in chicken soup, braised octopus with onions, boiled octopus, braised sea eel, etc.

Hua Manxi swept away, no matter how dazzling this dish is, in fact, there are several methods, one is green onion roasting, the other is steaming, steaming with more garlic and vermicelli, and there is stewed soup and porridge.

"Does the little shopkeeper see what he likes?" Jin Daliu saw that she was looking carefully, and she looked over one by one, and suddenly chuckled in her heart, and she felt a sense of excitement.

This is the menu he made, and the dishes in this Jinyutang restaurant are also developed by him one by one! If someone appreciates it, it's the best!

"Master, there are no town dishes on your menu." Hua Manxi saw that it was already other home-cooked dishes, so he closed the menu and said.

"Town food?" Jin Daliu frowned and said, "The seafood dishes on this are all the dishes of our Jinyutang's town store." In the whole Shishan County, this seafood dish, our Jinyutang is the first one, and the other restaurants are just painting scoops according to the gourd! You look at this scallion grilling method, I made it first! ”

Hua Manxi shook his head and said: "It can be described as a town store dish, you don't need so much, just just one dish, this town store dish must be the only one for your Jinyutang, and even if the guests don't like other dishes, just for your town store dishes, they are willing to come to Jinyutang to eat, this is the town store dish!" ”

"This, if this is changed to the past, my abalone stewed pork ribs is unique, and there are many guests who come here, but now I can't cover it, what abalone stewed soft-shelled turtle, abalone stewed chicken, abalone stewed tofu, all varied, all endless." The master sighed, "I also want to study a famous dish that has been around for a long time, but the places I have been to are limited, I have been to the Northland once, learned the dry pot spicy method over there, made a spicy crab, and barely gained a firm foothold in Shishan County, but this is not a unique recipe, just eat, people who know how to ponder it, and then it came out." Look at the Chunjiang Restaurant next door, there are dry pot shrimp and dry pot squid——"

Hua Manxi suddenly blessed his soul, and said to Jin Daliu: "Master Jin, the ingredients in your restaurant are complete, and I won't eat the dishes of your restaurant today, how about I make one for you?" If you think it's good, then let's talk about the town's dishes. ”

Jin Daliu saw that Hua Manxi's eyes lit up, he must have thought of some new dish, so he naturally agreed, so he personally took Hua Manxi to the kitchen.

Hua Manxi walked to the food area and began to choose the ingredients he wanted to use.

She first picked seafood, shark fin, sea cucumber, abalone, dried scallops, then a fat hen, a tender duck, a few duck gizzards, then a pig's belly, a little fat, pig's trotters, and a little lamb's elbow, and cut some ham, and took some pigeon eggs.

Jin Daliu watched her loading ingredients from behind, and she was so frightened that she didn't dare to come out, this little shopkeeper, is it to make a banquet when he picks so many dishes? This dish is all precious and precious, but her eyes are poisonous!

However, this is not over, Hua Manxi put the ingredients on the stove, turned around and went to pick dried bamboo shoots and shiitake mushrooms.

"Master, don't you have fish lips and bream belly here?" After Hua Manxi slipped around, he was missing these two ingredients and asked.

"What? Fish lips, where can this be done, this work is complicated and can't be sold at a price, we don't do this. Jin Daliu waved his hand.

"Then forget it, let's do it." Hua Manxi said.

Auntie, there are so many precious ingredients, this is still going to be made? I'm afraid I don't want to make an imperial meal!

"By the way, master, I want a jar of your best wine here." Hua Manxi rolled up his sleeves and was about to dry.

The best wine was their homemade Yutang incense, and Jin Daliu held back his heartache and ordered someone to bring an altar over. With so many ingredients given to her, is it possible that she is reluctant to give up a jar of wine? He wants to find out how capable this little shopkeeper is!

Hua Manxi couldn't hear Jin Daliu's muttering in his heart, and began to seriously process the ingredients.

She first soaked the shark fin, removed the sand, then added ginger slices, green onions, and a little Yutang fragrant wine to boil to remove the fish, and then fished out the shark fin, put the pork fat meat, and then added Yutang fragrant wine, put it in a bowl, and cleaned the soaked dried abalone, also put it into another bowl, and the cut ham meat was also put into the bowl, and the three bowls were steamed together.

While waiting, Hua Manxi chopped off the heads and necks of the chickens and ducks, pig's trotters, and sheep's elbows, and cleaned them, and these four materials were cut into twelve pieces, together with the duck gizzards, boiled in a pot, and scooped up after removing the blood. The pork belly has been blanched after being cleaned up, Hua Manxi also cut the pork belly into twelve pieces, and added Yutang fragrant wine to cook for a while, and then scooped up and set aside.

Add cold water to the pigeon eggs and cook, remove the shells, and fry them in a hot oil pan with the soaked bamboo shoots for a while, and remove them for later use.

Stir-fry the ginger and shallots again, stir-fry all the ingredients just cut into twelve pieces, then add a little soy sauce, a little rock sugar, pour in Yutang fragrant wine, a little soup stock from the restaurant, then put in the cinnamon, and cook for a while over high heat.

At this time, the ingredients on the steamer were almost steamed, Hua Manxi opened the steamer, took out the abalone, cleaned it again, painted a cross knife, and the ham meat was also taken out and cut into slices, and the shark fin and other things were put aside for later use.

Then, she poured out the whole jar of Yutang fragrant wine, took the jar, cleaned it, put it in clean water, and slowly heated it.

Hua Manxi first put the boiled chicken, duck, lamb's elbow, pig's trotters, duck gizzard, pork belly pieces, flower mushrooms, and winter bamboo shoots into it, and then wrapped the shark fin, ham slices, dried scallops, and abalone slices in gauze into a rectangle, and placed them on the chicken, duck and other materials, and then poured in the soup of boiled chicken, duck and other materials, and covered the altar mouth with lotus leaves.

Finally, press a small bowl upside down and place the jar on a charcoal stove and simmer over low heat for half an hour.

Half an hour later, Hua Manxi lifted the lid, and quickly put the remaining materials such as cucumber and pigeon eggs into the altar, immediately sealed the mouth of the altar, and simmered slowly for half an hour.

That's right, Hua Manxi is the Buddha jumping over the wall, this dish uses a wide range of materials, the process is complex, and it takes a long time, simmering the work of this Buddha jumping over the wall, Hua Manxi has just cut off the chicken head and chicken feet and duck head and duck feet to make brine snacks.

She boiled a large pot of brine, and saw that the chicken feet and duck feet were a little less, so she cut off a lot of duck wings and put them in, and put some edamame root slices to marinate.

That Jin Daliu looked at Hua Manxi's style, and he was really a little anxious.

Then she was unhurriedly snuggling with soup on the jar, it stands to reason that she put such a heavy amount of ingredients, such a pot of stew, there should have been all kinds of flavors wafting around! But he paced up and down in front of the stove, and he didn't smell the slightest fragrance! On the contrary, it was the brine who asked and scurried, and it was very big!

"What's this, what's this way to eat?" Jin Daliu saw that Hua Manxi was holding a small plate of marinated side dishes, and brushed with beef-flavored chili sauce, and wondered.

"This is a snack, you can serve it before the meal, let the guests satisfy their hunger first, you don't pour this pot of brine, as long as it is well preserved, it is not a problem to use it for thirty or fifty years." Hua Manxi picked up a duck paw and nibbled on it, and said vaguely, "This duck paw hasn't been marinated enough yet, but fortunately there is this chili sauce." ”

Jin Daliu: "......" feelings, this little shopkeeper is here to steal food! I'm not here to talk about business! What kind of town restaurant did you just talk about! Do you want to use his kitchen to cook something delicious?

"Master, try it, this lotus root, this edamame, isn't it another dish for your restaurant?" Hua Manxi handed the dish to the golden willow.

Jin Daliu looked at the black thing on the plate, and refused in his heart, but when he saw that the other people in the kitchen were eating deliciously, his mouth was full of oil, and he couldn't help but pick up a piece of lotus root and taste it.

Not to mention, this lotus root slice is actually quite delicious, not as good as stir-fried stewed soup, this lotus root slices have a strong aroma of medicinal herbs, but because it is dipped in chili sauce, it is spicy and delicious.

"Ouch, what kind of smell is this, what smells so fragrant, it's amazing, the guests outside ask what kind of new dish this is, let me get one!" The shopkeeper Jin hurriedly entered the kitchen from the outside, just in time to see Jin Daliu eating lotus root slices.

"This, this is-" Jin Daliu didn't know what this dish was called, and looked at Hua Manxi inquiringly.

"This, brine platter!" Hua Manxi took off the duck paw in his mouth and said to the golden shopkeeper, "Which guest is so blessed, I just marinated it, and he is going to eat it!" ”

"This, this is the dish made by the little shopkeeper?" The shopkeeper Jin greeted the guests outside, settled the accounts, collected the money, and thought that Hua Manxi was eating with Jin Daliu in the private room upstairs, but he didn't want to get into the kitchen, and researched a new dish for him.

"A brine platter?" Jin Daliu frowned, "What kind of name is this?" You're obviously a lotus root, duck's feet. ”

"You don't understand that, do you?" Hua Manxi shook his head and pointed to the pot of brine, "This brine can marinate duck heads, duck feet, duck wings, duck necks, eggs, duck eggs, pigeon eggs, lotus root slices, edamame potato chips!" Anyway, whichever is cheaper, it is marinated, and the meat and vegetable collocation is for the "platter." ”