up master minor

Wei Long was also unambiguous, he was always particular, he took a small bite out of the soup bag, sucked it up and drank the soup, and slowly aftertaste: "Isn't the soup this time old chicken soup, it smells like seafood?" Qiqi looked at Wei Long with admiration: "Well, your tongue is still so good. This time Chen Chen went to Hainan and brought back the golden mackerel." Wei Long raised his eyes: "Oh, hello! , can you still see golden scales in this season? It’s really rare.” The people at the table looked at Wei Long’s eyes darkened, and felt that they didn’t understand at all. Wei Long found it interesting, so he explained in detail: “ The most important thing for filling soup dumplings is crab roe and soup. Usually, everyone makes pork skin jelly and chicken jelly, but this time Brother Chen made a very unusual one, with the taste of sea fish and crab. They complement each other, and golden mackerel is not easy to see. Do you think this soup is a little golden? There is not much seasoning added to this fish jelly, it is the taste of the fish itself. The reason why golden mackerel is called the best It is also because this fish has narrow and thin scales and no peculiar smell. It has a salty fragrance when cooked carefully, while the bones of golden squid are soft, like tendon, and it melts when cooked. I haven't eaten stuffed buns yet. Look at this For the fusion of flavors, Brother Cheng probably put the fish meat separately to match with the crab meat, but I don’t know how much effort was spent on the seasoning, so there is no fishy smell, Qiqi, can you tell me?” Qiqi rolled her eyes: “ If you want to tell you everything, our restaurant doesn’t have to open.”

Li Kai'en listened to Wei Long's explanation, and his saliva was about to flow down. He set up his chopsticks and wanted to take a bite of the crab roe bun, but he was scalded by the soup. The soup was delicious, and Li Kai'en was reluctant to waste it , with a steamed bun in his mouth, he groaned when he was scalded but didn't spill a drop outside. Gu Du looked distressed, took a small plate to pick up the steamed bun, and then let Li Kaien, a silly rabbit, put down the steamed stuffed bun. Wei Long watched this scene straight Smiling: "Hey, little rabbit, you have to practice for a few years to eat like me." He said and handed over a straw: "Here, you can use this first!" Wang Zai and Zhu Zibai said unceremoniously He took the straw and began to suck the soup carefully, while Gu Du on the other side pinched the silly rabbit's mouth to see if there were any blisters in it, and had no time to care about other things.

Wei Long didn't take care of others anymore, he took the bun skin and took a bite of the stuffing carefully: "Well, the fish is fresh but not fishy, ​​the crab meat is soft, and the fat feels like it's added, I always feel that this is the key, Qiqi you Just tell me what to add to it, okay?"

And then it was Chen Cheng who just came out of the kitchen and wiped his sweat to answer him: "Hahaha, I knew you could taste it!" Chen Cheng took a chair and sat next to Wei Long: "I used the It's mutton oil." Wei Long was very surprised: "How could it be? The mutton oil is so smelly?" Chen Cheng said: "This is not a problem for me, Yu Yang, Xian Ye, I have been figuring out how to combine the two together. At the same time, didn’t I go to Inner Mongolia the year before last, and my friend there taught me a trick to get rid of the smell,” Chen Cheng touched his shorts with a sense of accomplishment and said, “First, The suet produced by the three-month-old lamb is roasted on smokeless charcoal. The lamb at this month is the fattest and the smell is the lightest. The green branch pepper produced in Hanyuan, Sichuan is used to burn the oil to remove the mutton. Then use activated carbon to absorb impurities, and the final product is the finished product. Spanish mackerel and crab meat are too oily to cook alone, the vegetable oil is light, the lard is fatty, and the butter is thick. If I didn’t want to try fish and sheep fresh This combination, since the most troublesome problem of removing mutton has been solved, why not try it, I didn’t expect the effect to be so good.” Chen Cheng said with a simple and honest smile, his face was full of satisfaction: “But I still need the secret recipe, which can’t be told You, the master told me that I counted him half, and he told me this, I have to be a family heirloom~" Chen Cheng secretly glanced at Qiqi who was sitting on the side, his fierce face was so shy.

Wei Long took care of this couple quite often, and started chatting with Silly Rabbit and the others, and the dishes that followed were dizzying, and the food was satisfying.

The last dish is rice wine hairy crabs served by Chen Cheng himself. Although the name is simple, it is very particular. The ingredients of this dish are all top-grade, and the hairy crabs are still fresh. Soak in rice wine, make the crab drunk, and steam it with scallion, minced garlic and ginger in a pan. The vinegar used for crabs is the newly released Dahongzhe vinegar this year. It is served with sugar, garlic, ginger and salt, which just removes the coldness of the crabs. Others say that September crabs are the most beautiful, and October crabs are fatter. This is the season to eat When it comes to crabs, it’s a pity that it’s not the Mid-Autumn Festival. Watching the moon and eating crabs is even more flavorful.

This group of foodies was also unambiguous, and started to unpack the crabs with the eight pieces of crabs provided by Boss Chen's family.This crab is big, the meat is firm and tender, and it is paired with eight pieces of crab. Everyone actually disassembled the crab and poured the vinegar sauce into the crab roe. The delicious feeling dumped everyone's taste buds.At this moment, Boss Chen's wine was also served.

Eating crabs and drinking rice wine is the best way to relieve the cold.Although the three-year rice wine is not considered old, this jar still has a unique flavor. It is said that the recipe was extracted from the Jiujing. Unfortunately, some of the ingredients have been lost or changed their names. I can’t find it. I can choose some other substitutes, but the taste is still good, not very intoxicating but full of stamina, Wei Long and Chen Cheng drank the most, they used shallow bottom wine bowls, each drank five bowls, and Wei Long's face turned red , and Chen Cheng didn't get there, he pulled Wei Long and yelled: "Oh brother Wei, if it weren't for you, I wouldn't have a wife QAQ" he said sobbing, and Qiqi's angry face on the side also turned red, I had no choice but to leave this table and go to the back kitchen to make snacks to relieve boredom.

This meal turned afternoon tea into dinner, a table of people ate wildly, chatted happily, and became close friends. Li Kaien, a minor, also drank some wine, not much, but slightly The red color on his face made him extra alluring, making someone look crazy.

Alcohol is not intoxicating, everyone is intoxicated, you look at the scenery, I look at the people.

The author has something to say: All the recipes in this chapter are pure speculation without experimentation.

Also, please call the small attack and small shou of this article a passerby in the kingdom of heaven