The origin of the star lotus world

Text Chapter 560 Seven

After Lin Qisheng and I tasted the home-cooked cold dishes in the north, I said that we can take the dinner plate and add some home-cooked cold dishes. Along with the home-cooked cold dishes, a bowl with chili oil and sesame paste, and add some ingredients with a spoon, would be very good.Spicy cold dishes and cold dishes with sesame sauce taste good. Some people want to eat cold dishes with chili oil. There is also a market for cold dishes mixed with sesame sauce. There are some changes.Like cooked pork head meat, some have the original flavor, some are dipped in soy sauce, some are put in chili oil, some are added with garlic sauce, and some are mixed with cucumber.

After I finished speaking, I asked Lin Qisheng to taste the home-cooked cold dishes that could be further seasoned, but he was not interested in it, so he stopped eating.

The meat slices with green peppers are quite delicious and authentic. The green pepper slices and carrot slices are dotted with the large plate of meat slices. The rich and thick sauce completely blends and wraps the deep-fried meat slices. The taste is great, and the meat slices are fat and lean It doubles the aroma of the entrance.The deliciousness of this kind of tender meat can directly surpass the sweet and sour pork and sweet and sour pork made by some restaurants. It is really good.

Lin Qicheng tasted one, and directly praised its deliciousness. He didn't expect such a cheap dish to be better than some high-quality dishes of the same type. Such a large plate of meat dishes, let alone 26 yuan, is divided into two or three plates. The price is 120, which is also value for money.

I said that green pepper simmered pork section is one of the authentic ways to eat pork section. It is also made with diced eggplant and cucumber. very popular.This special plate of meat slices uses one and a half catties of pork (the amount of dishes is exaggerated), plus side dishes and sauces, the total is two catties.Netizens commented that such a large plate of pork tenderloin is so affordable, it is a dish that pigs would cry if they knew it was too cheap, and it was not sold at the price it should be.Many diners will laugh at such a discount and such a delicious taste for the special meat section.There are some restaurants in the north that really have a meat section at such a price, and the dishes are not inferior.However, restaurants in big cities cost 50 yuan a plate for meat slices, and the total amount is not bad if the total amount is one catty. There are fewer and fewer special meat slices.

Lin Qicheng smiled and said nothing, he watched me eat a few more slices of meat, not only the taste was good, but also the texture was good.

I said that this pork tenderloin has the taste of familiar dishes, which is exactly the taste, and this is the most authentic way of tender pork tenderloin.

He nodded and said that regardless of the mediocrity of the dishes, it is not possible for any restaurant to cook them so authentically.

The sweet and sour pot-packed meat I ate, the skin of this kind of pot-packed meat is not sour, and there is not much sweetness, but the overall taste is sweet and sour. I tasted another piece, which is how it was designed.

Lin Qisheng asked me what kind of taste is the pot-packed meat made in the cafeteria?How is the shape?
I said that the pot-packed meat made in the cafeteria is salty, and the appearance of the pot-packed meat is not bad, but the quality is just passing the standard.After all, it is a cafeteria, and the waiters make up for the large bowls in the dining area. They are all pushing the dining carts with big bowls and big bowls. It must be that some restaurants have good quality and are expensive for a reason.I let him taste the taste of this pot-wrapped meat, it must be ten times better than the pot-wrapped meat made in the cafeteria. It is not an exaggeration, but it really has such a level and strength.This kind of pot-packed meat is already superb. The key is to keep the temperature and taste at the best eating temperature, which adds a lot of points.Some pot-packed meat is naturally not so crispy when it is cold or reheated, and it becomes hard and old, which reduces the quality.

After tasting it, he nodded and said that the taste is very good, so the pot-packed pork is so popular among the people, and it has become one of the famous dishes in the north.This is the real and authentic pot-packed meat, which is not comparable to the pot-packed meat made by some named shops.

I said that this time, the sweet and sour pot-packed meat uses sweet and sour skin instead of covering it with sauce. A very fragrant cooking wine is added to the meat slices, and even the roux is seasoned.Although the taste is not so sweet and sour, the taste is just right, taste it carefully, it seems not so sour, nor so sweet, but the overall feeling is sweet and sour, the sugar juice and white vinegar used are close to balance, and the taste is soluble. The sauce is very good. If you are not skilled in cooking, it is difficult to control the sauce and the sauce. You have to have experience in cooking this kind of dishes to do it so well.

After I finished speaking, I also ate a piece of salty pot-packed meat, the best pot-packed meat that does not need words to describe, it is already good and cannot be better.The so-called champion in every field, the master is among the people, the best fried pork buns may not be found in the big restaurants and restaurants in Guangsha, Gaomen, but in cheap restaurants and small restaurants, some chefs specialize in such dishes , The production experience is too rich, maybe hundreds of thousands of similar dishes can be made in a month, it is really hard work, practice makes perfect, and naturally can make very good dishes.

I said dry-fried pot-packed meat, which can be dipped in various sauces and matched freely. It is also good to eat original-flavored pot-packed meat alone.The roast duck restaurant used to have crazy pot-wrapped meat dish, dipped in tomato sauce, but that kind of pot-wrapped meat was not fried very well, maybe the chef is not good at making that kind of dish, maybe some customers like that kind of hard oil Fried vegetables, anyway, are two different concepts from authentic pot-packed meat.Lean meat slices are used for pot-packed meat, some fat and lean meat pieces are used for some slippery meat sections, and some fat meat is used as slippery meat slices.The pot-packed meat with lemon juice has coriander, minced garlic, and the sauce tastes a little heavier. This kind of pot-packed meat is very sweet and sour, and has a strong sauce taste, but the refreshing sweet and sour taste of lemon can reduce the greasy taste. The role of feeling, the matching is also good.

Lin Qisheng said that the author's dish of steamed pork in a platter was quite successful, and it will become a popular dish in the future.It is based on dry-fried pot-wrapped meat, supplemented with a variety of sauces, so that there are multiple pot-wrapped meats on a platter. Although it is a bit troublesome to make, it is definitely popular with customers. As long as the store can satisfy customers, the business will be prosperous. Can be good.Like the original roast duck restaurant mentioned by the author, the price of the dishes is high, and the quantity of the dishes is reduced. If the taste of the dishes cannot be guaranteed, it is only a matter of time before it closes down.To open a restaurant, you must have some special dishes, at least to satisfy the regular customers, in order to operate for a long time.

The smart dining table turns to watermelon fresh poultry soup, and it's time to taste the soup.Lin Qisheng looked at the dishes he ordered with satisfaction, and felt that the engraving pattern of the phoenix riding the clouds on the outside of the watermelon shell was gorgeous and flexible, and the craftsmanship was superb.

I smiled and said that this watermelon soup is not cheap, of course compared with the normal price, it is still quite favorable.Lin Qisheng, you answered the question wrong, but you were not punished. After discussing it, if you don’t give a punishment, you won’t be punished.The original small punishment was to add some preserved eggs to the watermelon soup, maybe the taste is quite good, maybe it is not a punishment, it will have a different taste of the soup.

Lin Qisheng stood up and moved the soup with a ladle. Of course there were no preserved eggs in it, but there were pigeon eggs and quail eggs. He used bone marrow soup, added dry ingredients, and added pigeon meat and vegetables. A very common soup in the restaurant, the price is five or six hundred and eight hundred.

He said he was going to serve me soup, this watermelon soup must be delicious, trust his choice.

I asked the smart dining table to give me a bowl of fresh watermelon and poultry soup with more meat and less vegetables. A watermelon-colored emerald bowl appeared on the magic gold disc, which was the same style as the phoenix pattern carving on the watermelon shell. The soup was filled quickly and slowly pushed to the disc. edge.

Lin Qisheng brought the fresh watermelon and poultry soup to the dining table in front of me. Even the matching spoons were made of phoenix-patterned emerald. The green and tender emerald has a very good texture.

I tasted watermelon fresh poultry soup, the taste is pure and fresh, the thickness is appropriate, and it is integrated, with a shallow and long-lasting watermelon aroma. It is not a good product, but it is also a genuine high-quality soup.

Lin Qisheng said how could this restaurant have such luxurious tableware?Looking at the uncracked jadeite bowl and spoon of top-grade ice, the market price of these two tableware is at least several million, not to mention the carvings handed down from ancient times, which seem to be comparable to those in the royal collection, and the price will be even higher.This is for the shopping system to honor the owner. Of course, it is for temporary use. Even top-level sacred items are endless, not to mention ordinary jade treasures. It’s just a little bit of high-end things specially added to this scene.

I said that it is also possible that it is an imitation of emerald jade. The top jadeite in the mortal world is already sky-high, and the handed down jadeite in the star lotus world is also one of the most famous jades, but the jadeites in other worlds may not be so expensive. Maybe many of them are mediocre. things.Sacred items all contain high-level energy, but the form and shape used may be gemstones, jade, crystals, metal diamonds, etc. High-level sacred items are also rare and rare in the Supreme God Realm, and the speed of production and purification is very slow. There are a lot of cosmic energy and resource energy.

Lin Qisheng put some watermelon soup in a water jade bowl, and after tasting it, he was satisfied.He asked me if I thought the soup was good?

I nodded and said that the soup is delicious and mellow, and the phoenix pattern carved on the watermelon shell is very lively and lively. It looks like a very high-end meal.

After tasting the fresh watermelon and poultry soup, the smart dining table switched to sweet and sour carp with cherry meat.

Lin Qisheng said that he would pick fish bones for me, if there were too many fish bones, I would eat some cherry meat.

I said that the spines of this carp were imitation, and it melted as soon as you ate it. You don’t need to pick the spines. I tasted a piece of fish with chopsticks. This carp is quite fat and tastes good.

The best part of this braised carp dish is the deep-fried crispy shell, covered with cherry red juice, and some sweet and sour cherry flesh. The taste can be equal to that of the top braised carp.This deep-fried flour shell, covered with sauce, is really crispy, sweet and sour.

Lin Qicheng smiled and said that the author really knows how to eat. Although he didn't write any powerful and complicated dishes, but after listening to your description and putting pen to paper in the chapters, some readers will be hungry. The dishes are delicious, and the taste is very good. There are too many capable folk chefs.

He tasted the sweet and sour carp with cherry meat, and said that the meat quality of this carp is very good, the fish meat is really full, and the sauce tastes good, but the cherry meat is too fat, and it is made of fat pieces, which seems to be incompatible.

I said that these cherry meats are made of fat and thin and fat pieces, but Lin Qicheng, you just happened to eat pure fat cherry meat.In this fish dish, some fried fat meat is added to make the carp's flour shell more crispy and more fragrant, and the sauce seems to be more delicious.

When I arrived at Fu Gui Man Tang Sixi Meatballs, I ate sea cucumbers with scallions and fish maw in abalone sauce, and stewed beef tendon and braised pork trotters with skin and dried scallops were also good.

Lin Qisheng brought me a big meatball, I tasted it, each taste is different, this Sixi meatball is made of beef, chicken, mutton, ham, and pork fat, beat and stir well, then add egg white, After being fully fried, the sauce and collocation of luxurious side dishes are the finishing touch.Although not the authentic Sixi meatballs, they tasted good too.