The days when I was cooking at station B

The first dish made by Master Gu completely amazed the people present.

Whether the shape of the squirrel mandarin fish is good or not is a test of one's knife skills.The squirrel mandarin fish meat made by Master Gu is very well cut. After each fish is fried, it is wrapped in dry starch into pine nuts. The shape and size are very close. The flesh of the fish stood up.The two pieces of fish are golden yellow, and the grains are blooming. After pouring the red sauce, the pine nut-shaped fish is more eye-catching. With the raised fish tail and fish head, this dish is sweet and sour, and it goes well with rice The squirrel mandarin fish was born.

Different from the usual cooking masters, Master Gu cooks very leisurely, unhurried, flowing, seemingly light and careless, but the dishes he can make are so perfect that there is nothing to say.

It was the first time for Ke Xiaohang to meet such a master, and he was secretly surprised.

Cooking in the back kitchen gives him the feeling that he is always busy, sweaty and in a hurry, but it is different here with Master Gu.Whether it is processing ingredients or frying vegetables, in the hands of the ancient master, it seems to be pondering a work of art, pen and ink, like a dragonfly on the water, the slow pace is pleasing to the eye, effortless, in the same time, one after another gorgeous And exquisite dishes were born in his hands.

Last night, I still felt that I was too sweet, and I didn't really want to eat sweet dishes, so Ke Xiaohang's saliva was almost drooling at this moment.

In the face of food, there are always thousands of excuses to convince myself.

Drooling for a long time at this extremely delicate squirrel mandarin fish, Master Pan held the plate, and Ke Xiaohang had no choice but to turn his eyes to Master Gu.

This time, Master Gu made oily eel paste. Ke Xiaohang has seen all the ingredients for the side dishes. When making it, he first used winter bamboo shoots, ham, and rice stems to blanch in water, and then used onion, ginger, garlic, cooking wine, soup, salt, soy sauce, and starch for broth. Adjust to thicken.

It may be to deal with the fishy smell of the eel. There are more onion, ginger and garlic. When handling the eel, Ke Xiaohang saw the eel put into the pot, and also put a lot of onion and ginger, cooking wine, salt, vinegar, etc. After it is cooked, put it in cold water, remove the head and remove the old belly meat, remove the fish bones from the slices, cut into small pieces and blanch in water.

Heat up the oil in a wok, stir-fry the onion, ginger and garlic, stir-fry the cut eel meat, pour in the thickened gravy that was made at the beginning, drizzle with vinegar, sprinkle with blanched winter bamboo shoots, ham, wild rice stems, and minced garlic , drop a few drops of sesame oil, you can taste the fragrant eel paste.

This oily eel paste is very distinctive. When it just came out of the pan, it made a crackling sound, as if something was exploding.

Ke Xiaohang hasn't tried this dish yet, although he ate eel noodles at the last place, but the two made them differently, this one smells very delicious.

"..."

Suddenly, Ke Xiaohang understood the mood of the audience in the live broadcast room.

I really want to eat it.

But Master Gu is still cooking, how dare he say he wants to try it.

Swallowing silently, Ke Xiaohang focused all his attention on Master Gu.

The hairy crabs here are very famous, and Master Gu also made a lot of them, so he steamed them.

Like the West Lake side, there are also famous teas here, and the stir-fried shrimps made with high-quality tea are also amazing, and the Biluo shrimps will naturally enter the room.

Then there is a very homely pickled Duxian dish here. A pot of milky white soup is cooked with salty and fresh pork belly and fresh bamboo shoots.

The last one is Wansan’s trotters. The trotters are well roasted, ruddy in color and full of juice. Every piece of trotter looks unusually soft. Just from the appearance, it is a bit similar to the Dongpo pork at the previous station.

The same color is full, juicy and fat, it looks like a big piece, and it smells delicious.

After finishing these dishes, Master Gu took off his apron, washed and wiped his hands, and returned to the living room.

Master Pan asked Ke Xiaohang to help, and heated up some dishes in the microwave, while he cleaned the kitchen and several pots.

"Hey, my friend has a strange problem. He likes to cook, but he just doesn't like washing pots and dishes. He dislikes greasy ones. I take care of them after every meal." Master Pan is no stranger to this. , Every time he comes over to eat, wash pots and bowls, it's a piece of cake for him.

In the face of delicious food, washing the dishes is nothing.

Master Pan said that he likes washing dishes very much.

There is a microwave oven, and a few dishes can be heated slightly. When serving it out, the old man also took out the brewed tea and drank it carefully, which is very delicious.

After all the dishes were served and the dishes were set, Ke Xiaohang asked Xuan Ming to take pictures of the exquisite dishes on the table one by one. After the filming, the two of them thanked the two old men heavily.

The old man was really like what Master Pan said, he was not good at words, he was cold on the outside and hot on the inside, so he nodded to Ke Xiaohang and the two of them.

During the meal, it was mostly Master Pan who was talking, Master Gu would answer a few words occasionally, and in order to avoid embarrassment, Ke Xiaohang chatted with Xuan Ming from time to time.

Several dishes on the table are hot, among which Wansan's trotters are not reheated. When Ke Xiaohang cooks the trotters by himself, he will make the trotters with sweet and spicy sauce, which are real pig's toes, and Wansan's trotters are A whole pork knuckle!

When making Wansan hoof, boil it first, smear it with sugar, and then deep-fry it, then stew it with various seasonings and spices, thicken it with peppercorns, and cut it into small pieces with bones instead of knives.

It has the same effect as Dongpo meat. It is both skinny and fat. It is a big piece of meat. It is red and oily, and looks particularly greasy.But when you eat it in your mouth, you can find that Wansan hoof is also fat but not greasy, the meat is sweet and delicate, the taste is fresh and tender, soft and delicious, and it does not taste greasy because of the large amount of fat.It may be because the middle is deep-fried, and the excess oil is fried. The outer layer of colloidal sebum is burnt and crispy. , It tastes very enjoyable.

It is very in line with the taste here, it is also sweet, but not too sweet.

After eating the famous Wansan hoof, Ke Xiaohang also tasted the squirrel mandarin fish made by Master Gu.

The squirrel mandarin fish made by Master Gu is not only the shape, but also the color, the knife skills, the heat are in place, and the seasoning is rich. To Ke Xiaohang's surprise, it is even more appetizing than the one he ate in the restaurant.

The fish meat is crunchy and has a sweet and sour taste. It is very easy to eat, and the more you eat, the better it is.

Ke Xiaohang thought it was good, and let Xuan Ming, who had been working hard to get along with his fat body and thick fat, diverted his attention from the crab in his hand.

"This is delicious, you can try it." Ke Xiaohang asked Xuanming to try the squirrel mandarin fish.

Xuan Ming handed him a pile of jelly-like crab paste that he dug up.

"This is nutritious, you should eat more."

Is it really?

Isn't it because it's crab sperm?

I remember when this broke out at that time, the audience in the whole live broadcast room had a strong resistance to crab roe and crab paste...

Although afterwards, everyone still ate happily, and kept silent with each other. They are simply the friendliest netizens in the interstellar world.

"...Okay, thank you." He doesn't care about this, as long as it's delicious.

You have to know how much fish roe he eats, it's really boring to worry about this.

Tossing it with a peach, Ke Xiaohang picked up a few pieces of pork trotters and gave it to Xuanming.

I have to say that the crab cream here is very fat, with large and many pieces. One spoonful is scooped out. It is smooth and tender, especially delicious. Ke Xiaohang is very enjoyable to eat.And the crab's fat claws were peeled off by Xuan Ming, and all the shredded meat inside was eaten clean.

What a good alien who cherishes food.

There are some differences between Biluo shrimp and Longjing shrimp. The aroma and taste of the two teas are different, and the shrimp will bring a different aroma after frying.

But the shrimps are all delicious, tender and smooth, and they are all snow-white, and they look very good with the green tea leaves.

The oily eel paste is also good. The eel meat is fresh and tender, and it also has a sweet taste. Because there are many vegetarian dishes, they are all shredded.

Finally, there is the soup made with pork belly and fresh bamboo shoots, which is so delicious that it is almost eye-popping.

Ke Xiaohang especially likes to eat the bamboo shoots inside, which are crunchy and tender, with a crisp taste, and at the same time, the sweetness of the gravy, which pops loudly in the mouth, and a mouthful of milky white soup is as happy as a fairy.

This lunch was extremely rich for Ke Xiaohang and Xuanming, they were very satisfied with the meal, and they also deeply admired the two old people.

After eating, Ke Xiaohang helped to pack the tableware, and Ke Xiaohang waved goodbye to the two old people.

Also cut out the most beautiful picture, engraved it on the CD, and gave it to the two old people.When leaving, Ke Xiaohang bought a lot of desserts from Master Pan's shop, and at the same time gave some gifts to the two old people, which was a little bit of their kindness.

"...I want to make a deal with you." Xuan Ming had been brewing for a long time, and the idea of ​​making money in this plane was too strong.

From eating and drinking to being a couple, Xuan Ming felt ashamed of some of his shameless behaviors in the past.

Relying on the little anchor to eat and drink, and give pocket money, isn't he being adopted in disguise? !

"What deal?"

"Well, I just want to sell some things to StarCraft before your mall is opened. Don't worry, I've already opened up the relationship there, and it's not illegal." Xuan Ming promised.

As a hacker, and he doesn't have an account developed by Interstellar, once he gets involved in the money issue of this plane, it is an illegal way.

Ke Xiaohang thought for a while, then asked: "Then what are you selling? Is it through my hands?"

How do you feel, as if you are doing something bad?

Xuanming nodded, and said seriously: "It was through your hands, because I don't have an account with you here, I can hack one, but this will disrupt the source of income here. So it can only be through your hands, don't worry, absolutely It's safe, it's just selling food."

"..." is a bit mysterious.

"how about you?"

"I'll sell it for you."

Especially unreliable!

Does it look like the husband claimed a fake divorce, but it turned out to be a real divorce, taking away the money and the house? !

The routine is too similar (︿)