Obviously, this cooker knows the key well, whether it is the control of the time of simmering the large intestine, or the temperature of the oil that is fried and colored, and the ratio of various spices when firing, all of which are just right.

When people take a bite, they feel that the aftertaste is endless, and they are full of praise.

Fang Huairen couldn't help but nod again and again.

He had never eaten Shen Xiangmiao's cooking, so he didn't know how it compares to Shen Xiangmiao's craftsmanship, but in Fang Huairen's opinion, this dish is very delicious, at least, if Zhang Chunshan wants to make it, I'm afraid he will have to wait for a few years of hard work to reach this level.

No, if you talk about it carefully, cooking is something that requires more understanding, even if some people accumulate time, they can't make a breakthrough, so if some people don't have good understanding, let alone a few years, I'm afraid they won't be able to do it for decades.

This natural residence is worthy of being a time-honored brand, and this is just a dish, and you can see the foundation here.

When Fang Huairen sighed here, Shen Xiangmiao was also a little amazed.

This dish is indeed not shallow, it can be seen that this chef is quite accomplished, but in the stir-fry process, the taste of the seasoning is not even and thorough, but it does not affect the deliciousness of the nine-turn large intestine, overall, it is a very successful dish.

Shen Fuhai didn't pay attention to these in the end, he only felt that the nine-turn large intestine was extremely fragrant and delicious, so when Fang Huairen and Shen Xiangmiao stopped their chopsticks, he continued to eat two or three mouthfuls before stopping, and even smacked his lips and said, "This dish is really not bad." ”

Next, it's a small crispy pork fried with green onions.

The usual small crispy meat practice, generally made into pepper and salt or steamed stew, the early practice is to cut into slices of lean pork, take white pepper and cooking wine to marinate for a while, wrapped in starch egg liquid and fried in the oil pan to golden brown, the former is sprinkled with pepper and salt can be eaten directly, crispy and fragrant, the latter is to add the broth to steam and stew some effort, the soup is fragrant, crispy outside and tender inside.

No matter what kind of method it is, it is very delicious to make, but if you look at it carefully, this small crispy pork fried with green onions is really rare.

Judging from the appearance, the meat slices are fried first, and then the meat slices are put into a pot with fried green onions, ginger slices, soy sauce, sugar, and water, and after thickening, stir-fry to dry the soup.

The crispy pork with green onions made in this way has a sweet and sour taste, and the outside of the crispy meat is wrapped in a thick and mellow soup, and when you bite into it, you will first taste the thick mellow at the entrance of the soup, then the crispiness of the crispy skin of the crispy meat, and finally the tenderness and mellow flavor of the pork inside......

The triple taste is in the mouth, mixed and blended, and it will not dissipate for a long time.

Needless to say, the taste of this dish is also very delicious.

Drunk waist silk.

As the name suggests, this raw material is the loin, which is the filament cut into the pork kidney.

As we all know, pork kidneys have a strong fishy smell, and if they are not handled carefully, the smell alone is unacceptable, let alone in the mouth.

And this drunken waist silk, looking at the light red, white, green, and brown tones, smells fragrant, and tastes very refreshing and delicious.

Fang Huairen couldn't help but raise his eyebrows, and said: "This dish is not often eaten, I don't know how to make it so delicious, and this, it is very familiar to eat, but I can't name it all the time." ”

Fang Huairen looked at the things that were in the middle of the day, looked at them for a long time, and even more carefully reviewed them for a while, but still couldn't remember what this was.

"This is a magnolia piece." Shen Xiangmiao said with a smile.

The so-called magnolia slices are made by taking fresh and tender bamboo shoots in winter or spring, steaming and then roasting, because the shape and color are very similar to magnolia flowers, so they are named magnolia slices.

Magnolia slices retain the delicious taste of bamboo shoots, and are extremely easy to preserve, and they are loved by everyone because they have the effect of calming asthma and eliminating phlegm.

Fang Huairen heard that this was a magnolia slice, and tasted it again: "Well, that's true, Fang Cai didn't even think about it, but this drunken waist taste is very good, I don't know how to make it." ”

"It's not difficult to make this drunken waist silk, the washed pork loin is torn off the skin, sliced in half, the waist is removed, the oblique knife pattern is cut into the shreds, soaked in water for a while, to remove the blood and taste, and then put it into the hot water to blanch it slightly and then squeeze out the water in the cold water, and then add the same shredded and scalded magnolia slices, fungus, cabbage, mushrooms, and then mix well with soy sauce and shochu, and then marinate for a quarter of an hour, put it on a plate, sprinkle with minced ginger and green onions." Shen Xiangmiao explained with a smile.

The shopkeeper on the side happened to pass by here, and saw that the teacup on the table was empty, so he added some tea with great discernment, and heard Shen Xiangmiao whispering about the practice of drunk waist silk, and grinned: "Little brother is really powerful, he actually knows the practice of drunk waist silk, and he doesn't hide it from the guest officials, this drunk waist silk is the signature dish of our natural residence." ”

The shopkeeper said, and then looked at a few dishes on the table, and smiled more and more happily, and even gave a thumbs up, and said with a smile: "The guest officer is really a connoisseur, these dishes, all of them are the signature dishes of our store, and they are well received." ”

"Since I came, I came for the signature dish." Fang Huairen responded with a smile, and then waved his hand and said, "You can get busy." ”

"Okay, the guest officer is slow to use, and he has something to say." The shopkeeper was obviously a very outgoing and cheerful young man, and he smiled and went to greet the guests next to him.

It's just that his eyes still glance this way from time to time.

As the second shopkeeper, what I want is to see and listen to all directions, and I need to see which table has less tea to add, where the dishes are empty and need to be removed, and where the dishes have not yet been served, and the guests are waiting to urge......

Especially Fang Huairen and Shen Xiangmiao, who are also soaking in the restaurant every day, are also thinking about service problems every day, so they naturally don't pay attention to the actions of the shop's junior two, and only taste the food with peace of mind.

The pot collapses the old tofu, after the tofu is cut into pieces and passed through the water, the starch egg liquid is dipped in the pot and fried on both sides until it is golden brown, put it into the pot where the chives are fried, add light soy sauce and soy sauce and stir-fry evenly, and then the starch water thickens out of the pot.

The skin is crispy and the soup is rich, but the tofu inside is tender and fragrant, and it is very delicious.

Stir-fried assorted dishes.

Because the assorted dishes are auspicious, they are a must-have at home during the New Year's holidays, and choose the right vegetables with bright colors to match, colorful colors, so that the dishes look very eye-catching, and make people more appetizing.

Assorted dishes generally do not have a fixed dish, just choose the current seasonal vegetables, and match the color and type appropriately.

This assorted dish of natural residence, the practice of using soy sauce, put oil in the pot, stir-fry fragrant pepper, star anise, cinnamon, bay leaves, dried chili, green onions, ginger and garlic, etc., and then put in the pork belly slices and stir-fry the fragrance, and then put the oyster mushroom, celery, carrot, dried tofu, fried tofu and so on stir-fry evenly, and finally use light soy sauce, tempeh paste, and salt to taste.