"I guess that the master who cooked this pot wanted to use yuba and water chestnut, which are ingredients with first-class flavor absorption ability, to remove the smell of mutton, which did have a certain effect, but the effect was still not obvious enough, and people with a little mouth can taste it."

"There are two ways to get rid of the smell of mutton."

"The first is the advance treatment link, the unique taste of Sichuan pepper can effectively remove the smell, soak the appropriate amount of Sichuan pepper in boiling water, take out the Sichuan pepper after the water cools, and put the cut lamb belly meat into the Sichuan pepper water to soak for about 15~30 minutes and then drain the water, you can set aside."

"The second is the cooking process, where rice wine or rice wine is added during cooking to remove the smell of mutton and add flavor to the dish."

When Wei Yi commented, the exclusive butler stood behind him and recorded all his comments and suggestions word for word.

Lu Yuanling nodded, this was not the first time he had tried this dish, but when he focused on enjoying the food today, he did eat something slightly different from before, that is, the taste of mutton.

You must know that the master who cooks the bamboo lamb belly pot is still the same person, and there is no situation where the taste changes suddenly because of a different person.

It can only be said that the bamboo lamb brisket pot itself has a little mutton flavor before, because the ingredients are sufficient, so it is not so obvious.

The bamboo lamb brisket pot review ends.

Lu Yuanling motioned for the second course to be served, and a few minutes later, the second course was served.

The second course is baked lobster in soup.

The baked lobster in soup has a relatively simple plating, with the lobster head and claws in the front, the shrimp meat in the middle, and the shrimp tail in the back, and the shrimp body is surrounded by a few broccoli flowers as decorations.

A whole lobster was completely presented in front of Wei Yi, Wei Yi picked up a piece of lobster meat that was yellowed after frying, put it in his mouth and chewed carefully, the lobster was delicious, and the soup was mellow, and the wonderful fusion of the two brought Wei Yi a different taste bud feeling.

This lobster is made from the flower lobster farmed on the east coast of Guangdong, and the head and breastplate of the flower lobster are slightly cylindrical, and the front edge has spines of different sizes.

The body is green with a slightly blue cephalothorax, the second antennae peduncle is blue, the articulator is slightly pink, the first antennae and gait are conspicuously pale yellow and black rings, and the abdominal segments, including the middle dorsal part of the caudal peduncle, have a broad black transverse band.

Flower lobsters are the largest of the lobster genus, with a maximum body length of up to 60 cm, usually 20-35 cm.

Flower lobster is a delicacy in the sea, high in protein, low in fat, rich in nutrients, and contains a lot of calcium and selenium.

However, it should be noted that the cholesterol content is also high, so there is no problem with eating it in moderation!

Baked lobster in soup pays great attention to the heat, and when frying lobster meat, medium and strong heat should be used, if slow fire will make the meat minced.

Obviously, the heat of this soup baked lobster is very well controlled, the lobster meat is white and delicate, and the taste is delicious, Rao is Wei Yi has not been able to pick out too many thorns.

After the two finished eating, Wei Yi smiled and said: "This dish is impeccable in terms of the quality and taste of lobster meat and the control of heat in the cooking process, and it is a rare delicacy." ”

Whew, I've finally found a little bit of a field.

Lu Yuanling asked Wei Yi to taste the food, naturally hoping to hear him tell the truth.

But after all, Wei Yi was here for the first time, and Lu Yuanling didn't want his first impression of Lingyun's private chef to be too bad.

So for the second course, he was very witty and served a signature dish, which is also the executive chef's specialty.

The chef has been grinding the lobster in soup for more than 20 years, and has already developed the cooking techniques of this dish to the extreme.

"Actually, it's not a new dish, it's my signature dish here." Lu Yuanling didn't intend to hide it from Wei Yi, so he told the truth.

Wei Yi was not surprised by this kind of operation, and it was normal for people to take one or two signature dishes during the tasting process, so that the review process would not be so embarrassing.

Although Wei Yi is not poisonous, the suggestions given are all substantially to help the dishes improve their deliciousness.

But think about it from another perspective, if the evaluation given by yourself for each dish is not high, will you put a label on Lingyun's private kitchen because of this, a label for the general dishes?

Most likely, the first impression between people is as important as the first impression between people and food.

Think about it, if you try to eat something for the first time, and it doesn't suit your taste, will it be difficult for you to want to eat it a second time in the future?

So Wei Yi quite understood Lu Yuanling's operation: "I understand. ”

Seeing that Wei Yi did not show any dissatisfaction, Lu Yuanling was also a lot relieved and motioned for the third course.

The third course is vegetarian, Luohan Zhai.

Luohan Zhai, also known as Luohan cuisine, was originally a famous Buddhist restaurant.

This dish is named after the meaning of the eighteen Arhats gathered together, it is a family portrait of the temple flavor, carefully cooked with 18 kinds of fresh and fragrant raw materials, and it is the top quality of vegetarian dishes.

Luohan Zhai was first recorded in the second volume of Zhu Yu's "Pingzhou Can Talk" in the Song Dynasty, "The merchant repeats the monk, and the cloud is in danger of praying for it, and it is seen in the air, and all of them are helped, and the monks in Yuezhou make offerings, which is called Luohan Zhai." ”

It refers to a period of lent held by the Yuezhou Chamber of Commerce for monks, and later gradually evolved into a local traditional vegetarian dish.

Luohan Zhai is made of seasonal vegetables, three mushrooms (shiitake mushrooms, mushrooms, straw mushrooms), six ears (white fungus, fungus, elm fungus, yellow fungus, osmanthus fungus, stone fungus), soy products, gluten, melons and fruits, etc., which are burned, boiled, simmered and stewed.

It's amazing to be able to enjoy eighteen different vegetarian ingredients at the same time in one dish.

Wei Yi was looking forward to starting to taste, and what he felt the most was not only the freshness of all kinds of ingredients, but also a rich taste, that is, southern milk.

South milk belongs to the spices of fasting, the taste is more fragrant, South milk has a very good idea, we go to worship the Buddha are good men and women, South milk is a good man and woman to worship the Buddha, so it is also called South Milk Zhai.

Luohan Zhai's cooking is not complicated, the main thing is to look at the freshness of the ingredients, Wei Yi ate very happily and gave a high evaluation.

"The only thing worth noting is that there are many ways to do it about Luohan Zhai."

"And the taste of Nanyu is not acceptable to everyone, if this dish is divided into Nanyu version and ordinary version, and guests can choose freely, will it be more able to increase the acceptance of this dish by guests?"

"After all, with or without canan milk, for the dish of Luohan Zhai, the difference in taste is still very big."

Wei Yi looked at Lu Yuanling and suggested seriously.

Hearing this, Lu Yuanling lowered his head and thought seriously for a moment, then raised his head and looked at Wei Yi: "This is a good innovative suggestion, I will let the chef try it." ”

After receiving an affirmative answer, Wei Yi nodded with satisfaction, and then said with a smile: "Brother Lu, after these three dishes, I have almost eaten them, and how many dishes are there in the back?" ”

"Coincidentally, I'm almost there, it seems that my estimate of the amount of food we eat is quite accurate, and there is only one soup left."