"The Lu family knows, it's the rich party, the family's business has been done in the capital, and there are countless shops, plucking the hair can crush you to death, don't know how to do it!"

"Yes, yes, it's a small one, you don't remember the villain, don't take it to heart." Qiao Dayou apologized with a smile on his face: "Come on, you rest first, I'll go to Zhang Luocai." ”

Although Qiao Dayou was a little disgusted with this person's arrogance, relying on his own money to dictate to others, but he was a runner, the other party was a guest who came to the Moon Full Building for dinner, and he didn't dare to have any resentment in his heart, so he only laughed a few times, turned around and ran away, and went to Zhang Luo Cuisine.

Na You'an took a sip: "I haven't seen anything in the world, and the second young master of the Lu family dares to look down on it, it's really a pair of dog eyes!" Not to mention anything else, just this time when the young master went out to play, he brought tens of thousands of taels of flowers on his body, and there was no shortage of jade jewelry, and he didn't care about throwing a few more dishes......"

After saying that, You'an went back to the private room, slammed the door shut, and made a loud "bang" sound.

The crack in the door of the private room on the side was quietly closed.

Shen Xiangmiao followed Fang Huairen to the back kitchen.

Zhang Chunshan's people also like the lo-mei food made by Shen Xiangmiao very much on weekdays, and when they saw her cooking at this time, they were all on the side to help.

Huang Yue asked for three dishes, which were shredded pork in Beijing sauce, braised pork ribs, roasted eggplant, and a dish of braised carp and a dish of tofu soup.

According to the time node required for each dish, Shen Xiangmiao first began to make braised pork ribs. Because the braised pork ribs in Yuemanlou are the signature dish, Zhang Chunshan and others have already cut the ribs into appropriate length segments and scalded them with boiling water to pass the blood foam.

Shen Xiangmiao only needs to put oil in the pot, put in an appropriate amount of white sugar and fry the sugar color, and when the sugar water turns brown-red, pour the pork ribs and stir-fry well, and put in ginger slices, pepper, bay leaves and other spices.

The smell of pork ribs gradually spread at this time, faintly burrowing into the nostrils, tickling the hearts of people who scratched, and some people even sniffed involuntarily and smacked their lips.

At this time, Shen Xiangmiao put cooking wine and soy sauce into the pot, poured a large amount of water, put in salt and green onions, and instructed people to burn the stove high, and then slowly simmer it over low heat after boiling.

After finishing this, Shen Xiangmiao grabbed the meat slices that were still marinated again, so as to make the meat slices more flavorful, and then went to make roasted eggplant.

Zhang Chunshan took the prismatic eggplant pieces that had already been cut, and after Shen Xiangmiao took it, he sprayed water on the eggplant twice, and sprinkled an appropriate amount of dry starch, so that the eggplant was evenly coated with starch, and when the oil temperature in the oil pan was appropriate to make the eggplant evenly bubble, put in the eggplant and fry it, and after the eggplant skin became hard, take it out and drain the oil.

When the oil in the pan is 80% hot, fry the eggplant again and remove the oil.

Subsequently, after the bottom oil in the pot is heated, add some meat foam, carrots, green peppers, etc. and stir-fry until fragrant, let the sauce prepared by soy sauce, salt, starch, sugar, vinegar, etc. stir-fry well, and finally put in the fried eggplant, let the eggplant hang on the sauce, and then it can be out of the pot.

This reddish-brown dish of roasted eggplant is ready.

After Shen Xiangmiao finished serving, he handed the roasted eggplant to Zhang Chunshan.

And after Zhang Chunshan took it, he looked at it and looked at it, sniffed and sniffed it.

It seems that it is no different from the roasted eggplant made by herself, but the color is much brighter than that she made herself, which shows that Shen Xiangmiao has a very accurate grasp of the heat.

If you smell the taste, unlike the strong seasoning flavor you made, what Shen Xiangmiao made not only smells fragrant, but also can smell a stronger fragrance of eggplant.

This is the higher level of cooking, not letting the seasoning cover up the aroma of the food itself, restoring the essence and bringing excellent taste enjoyment.

Zhang Chunshan suddenly admired Shen Xiangmiao more and more.

After cooking the roasted eggplant, Shen Xiangmiao checked the stew of the ribs, and made the fire slightly larger than the fire.

Next, it's time to start making braised carp.

The fish has been cleaned up, Shen Xiangmiao made two cuts on both sides of the fish, stuffed ginger shreds into the scratches, and stuffed ginger slices into the belly of the fish, and then put the cleaned fish into a pan with the right temperature of oil and fried until it was slightly yellow on both sides.

Then add cooked lard, garlic, green onions, chili peppers and other spices to stir-fry, pour in water and put in the fish, cover the pot and start to simmer.

At this time, the pork ribs are simmered until the heat is ready, and the soup is drained on high heat, and finally sprinkled with the appropriate minced garlic and sesame seeds, and the plate begins.

The fragrant pork ribs were also served on the table.

Next, it's shredded pork with Kyoto sauce.

Shredded pork in Beijing sauce can be said to be a very common dish, the meat is made of tenderloin, cut into thick shreds, then marinated in water starch, salt, and soy sauce for a while, put it in a hot pan and cold oil and stir-fry for a while, then add light soy sauce and sweet noodle sauce to stir-fry, and spread fresh freshly cut shredded green onions at the bottom of the plate when serving, so that the fragrance of green onions can slowly penetrate.

After the shredded pork in the Beijing sauce was loaded, Zhang Chunshan wanted to take it away.

"Brother Zhang, wait a minute." Shen Xiangmiao called out to him, then turned around and cut the fresh bean skin into three-inch square pieces, stacked them neatly one by one, and put them aside.

"Why is that?" Zhang Chunshan was a little puzzled.

"The main material of shredded pork in Beijing sauce itself is shredded meat and sweet noodle sauce, the taste of the meat itself is strong, and the sweet noodle sauce is to increase the mellowness, the two are combined together, although the taste is more fragrant and heavy, but it is easy to feel tired after eating a few bites. But this person is not so accurate in picking vegetables, and it is not easy to shave the bottom of the plate as if he does not understand the rules, in order to eat a shredded green onion, he rolls shredded meat and shredded green onion with this bean skin, and the taste is better with the bean skin, not to mention, and it is not easy to get tired. Shen Xiangmiao explained.

It turned out that there was still this statement, and Zhang Chunshan suddenly realized.

The effort of the fish to cook is not small, during which Shen Xiangmiao added some sugar into it, and now seeing that the fish is basically cooked, the soup is dried on high heat, sprinkled with green chives, and then served out of the pot.

Finally, there's the tofu soup.

The tofu soup is simple and homely, with fresh cabbage and tofu diced and carrots sliced, and after the stock is boiled, all the dishes are added, and finally seasoned with salt and sesame oil.

After all the dishes were done, Shen Xiangmiao took off her apron and went to the side to wipe her sweat.

"It's been so long since the first dish was delivered, and there hasn't been any movement from Huang Yue's side, so there must be no problem." Zhang Chunshan breathed a sigh of relief, but he also secretly admired it in his heart.

I have been learning the dishes from Wu Dasco for many years, but after making them, they are still not satisfied, but Shen Xiangmiao looks at the little girl's family, and she is much younger than herself, but the dishes she makes are very delicious and delicious, which is really admirable.

Shen Xiangmiao heard this and smiled slightly.

Outside, Qiao Dayou suddenly ran in, out of breath: "No, it's not good......"