Guests who have dinner in the Tianxiang Lou elegant room generally do not turn over the table, but it is possible in the lobby, but there is no need to leave too many chefs and assistant chefs in the kitchen, because the ingredients are complete, and what you order can be served quickly. r?anw enｗ?ｗ?ｗ?．? ｒ?ａ?ｎ?ｗ?ｅ?ｎ?a`ｃ?ｏｍ?

So as long as you are busy with the first batch of dishes, the follow-up will be much easier.

Halfway through, everyone sat around the courtyard and waited, constantly stretching their heads to look into the small kitchen, and some people quietly ran over to sniff against the crack in the door. "There is the spicy smell of pickled pepper and pickled ginger, and I haven't smelled anything else for the time being!"

Hearing the report, everyone speculated about what kind of method could make the sour and spicy kimchi make a fish flavor.

"It's designated to be fried in a pot."

"Nonsense! Can Laotan kimchi be eaten without stir-frying? ”

"It's possible to make soup!"

"You can make me a soup with five catties of tenderloin and carrots and green shoots! What about feeding pigs? ”

"Pigs don't eat pork!"

"I see you've eaten pretty well all day!"

"Hahahaha......"

The topic quickly turned away, and after guessing for a while, they didn't guess any other ingredients, and everyone quickly talked about other things to wait, and went to the big kitchen to fry a few dishes for the guests in the lobby.

There were no special guests coming to eat today, and the master pointed out the work of the big kitchen, and he has been chatting with the shopkeeper on the side.

He knew the general method and could imagine the general taste, but he didn't tell the shopkeeper, and the two of them were talking about the competition, and they were faintly looking forward to it.

Aunt Ma and the five short-term aunts gathered at a table, all with pride on their faces when they spoke.

"Our Hui'er is clever and capable when she is young, and you don't know it! I'm only about 10 years old, and people can cook cold dishes for me to eat! Several aunts cooperated and praised it, and Aunt Ma was full of red light when she heard it.

While the people outside were full of anticipation, Meng Hui was sweating profusely in the small kitchen.

The movements of her hands were unhurried, and her heart was not nervous, but it was too stuffy and hot to shut up in the small kitchen on a hot day, but the master insisted on not letting people learn her recipes, no matter what she said, it was useless.

She had no choice but to let him close the door tightly.

"The shredded meat should be about the same." Half an hour ago, Meng Hui cut the tenderloin into cubes of the same size, then changed the knife into slices, and then shredded.

Since the tofu has been cut for several days, the shredded meat, carrots, green bamboo shoots and fungus shredded today are all the same thickness, and the results are very gratifying.

The shredded meat was stacked with water starch and placed aside, and she began to cut the pickled pepper and pickled ginger with a knife, and the cutting board kept making a popping sound, and when the two ingredients could not be seen as they were, she scooped out a spoonful of bean paste and chopped it into a puree.

Mix pickled pepper and ginger and bean paste in a large bowl, take the ground rock sugar, balsamic vinegar, soy sauce and water starch to prepare the fish sauce, cut the ginger and garlic and chopped green onions, and the time passed quickly.

She heats the pot, puts in more oil than ordinary stir-frying, and when it is heated to six or seven, the shredded meat will go down and stir-fry, and the shredded meat will maintain tenderness when the low oil temperature slides out, otherwise the water starch just now will be in vain.

When the shredded meat is fried for six or seven years to mature, Meng Hui hurriedly put it up, scooped out the excess oil, and stir-fried it with pureed kimchi and bean paste, and put the minced ginger and garlic into the pot, and the spicy, salty and fresh aromas went straight into the nasal cavity.

Waiting for the seasoning to be fragrant, Meng Hui hurriedly stir-fried the vegetarian dishes, in order not to smash this big pot of vegetables, she used her mind to control the huge stir-fry spatula.

Finally, add shredded meat and stir-fry it, pour on the fish sauce she has concocted, and a compound aroma with sweet and sour spicy comes to the face.

"It's done!" Meng Hui smelled the familiar fragrance, and quickly turned off the fire and stopped stir-frying, if the shredded meat was fried again, it would be easy to get old, and the sauce would be easy to dry up.

She had already prepared several large plates and put the fish-flavored shredded pork into them spoonful by spoonful.

The blue and white porcelain plate is atmospheric and exquisite, Meng Hui wiped off the overflowing oil spots one by one, and then sprinkled a layer of green onions on it, and the hot air rushed to the aroma of small chives, adding layers to the already attractive fragrance.

Rao is intentional assistance, Meng Hui was so tired that he was about to collapse to the ground. He opened the door and shouted outside, "The dish is ready!" Help me with an end! As soon as he finished speaking, he heard the enthusiastic shouts of several cooks.

"It looks good! The oil is bright and thick, and the color is also beautiful! ”

"The shreds are cut well, too! Why does it smell so good? It does have a bit of a braised fish flavor! ”

"I smell like watercress fish! Didn't you say that there was pickled pepper and ginger? Why can't you see it at all? Chopped? ”

The cooks asked as they walked to the big table with their plates, and everyone craned their necks to look at a few plates of fish-flavored shredded pork.

Waiting for the chopsticks, everyone invariably looked at the master and the shopkeeper, and the two of them were polite, and they all clamped a pair of chopsticks. Everyone's eyes followed their hands to their mouths, and they almost didn't ask directly.

The two of them tasted one bite and another bite, and ate four or five times in succession before they opened their mouths in the anxious inquiry of the second senior brother.

"The sweet, sour, salty and spicy are just right, without a trace of superfluous taste," the master took a sip of tea, and then said, "The taste is very layered, the sour of kimchi is combined with balsamic vinegar, the saltiness of kimchi is combined with soy sauce, and supplemented by rock sugar to sweeten and enhance freshness, each taste has been well reflected." And it does not mask the umami taste of the food itself. ”

The shopkeeper picked up a pair of chopsticks again, and after eating, he said seriously: "Okay!" Delicious! ”

After tasting it, the evaluation of the two was too high, and the people who couldn't wait quickly picked up the chopsticks and grabbed them frantically, and someone ran to the kitchen to serve the steaming rice, and said while picking up the vegetables: "It's a pity not to use it for dinner!" ”

Several aunts on the side shared a plate, and every bite they ate was eager to praise a few more words, hollowing out all the words that could be used to talk about food in the world.

Meng Hui didn't care about tasting the taste himself, and saw that several large plates were about to be sold out.

She hurriedly squeezed to Aunt Ma's side, picked up the dishes and chopsticks and tasted it, it was indeed a genuine fish-flavored shredded pork, delicious and delicious, and her soul didn't feel so amazing.

At the end of the meal, the chefs and chefs are eager to find out the recipe and try it out for themselves. Only the master and Fang Zhiyan are still calm.

The shopkeeper didn't worry about her being embarrassed to participate in the competition, so he left with a greasy face contentedly, and didn't forget to say before leaving: "Remember to call me next time you fry this dish, and if you don't have money, you can take care of me!" ”

The master sat on the side, waiting for everyone to make a fuss for a while, and then said in everyone's shocked eyes: "You come with me to the small kitchen." ”

When Meng Hui and the master entered the small kitchen, Chang Lucai said enviously: "This is to teach recipes!" If the master said this to me, I would have to cry on the spot. ”

"That's why the master didn't call you." A cooker picked up the last bit of soup and poured it into a bowl, mixing it with the hot rice and eating it deliciously.