Midnight marriage: My husband is a ghost

Chapter 154
It is full of five flavors, beautiful and delicious, making people salivate, the river is surging, and the index finger is moving.This is my evaluation of this boiled fish dish. It may be because the food was too unpalatable before, so I can make such a review.

The quality of the taste mainly depends on the quality of raw materials of pepper and chili and the degree of cooking red oil.Pay attention to the oil temperature, if it is high, it will easily paste Chinese prickly ash and dried chili; if it is low, it will have no spicy taste and fragrance.The fish must be live fish, such as grass carp, snakehead, fat head and carp.The soup must have flavor, and the blanched fish fillets have flavor.

Boiled fish is a high-protein, high-calorie food. Although it is good to eat some high-energy food in the colder season, you should pay attention to vegetables and fruits to avoid vitamin deficiency.

The direct result after eating boiled fish is sore throat and getting angry, because these foods are mainly damp, easy to produce phlegm and heat.

Although this dish is delicious, it is not healthy, so its score is still very low in my heart.

This dish is the third from the bottom. The next two are Huodi's mixed beef soup, and Qin Xianzhi's Buddha jumping over the wall.

The next thing is the mixed beef soup. To be honest, when this dish was first served, it was completely amazing and shocked me.

In this season, what is most needed is a pot of steaming, fragrant stew. Listening to and watching the meat gurgling and rolling happily in the pot, despite the sound of the dark rain outside the window, all kinds of sentimentality are not enough The smell of meat is the most healing in the world!

The cooking method of this dish is closer to Western-style stewed meat. Onions and carrots are the best partners of beef. The taste of the stew is clear but not too much, fresh and fragrant, the beef is crispy but not rotten, and the carrots are moistened by the broth. Flavorful, the aromas of various vegetables and meat are fully integrated.

The pure stewed beef brisket is very fresh and delicious. Finally, the fried tomato sauce is added to dissolve the oil of the beef brisket and neutralize the acidity of the tomatoes, until the soup is thick, and finally the pot is unstoppable. delicious taste.

The most eye-catching thing for me is that he added hawthorn in it, which makes the taste of beef not so pungent, and it can be tasted quickly.

A good combination of meat and vegetables can satisfy the appetite and take into account the needs of the spleen and stomach. The most suitable dish for this season is beef brisket stewed with tomatoes.

This dish has begun to capture my heart, and the next one is Qin Xianzhi's Buddha Jumping over the Wall, which I am most looking forward to.

When the dish was served, it was covered and I couldn't smell any food aroma at all.

When it comes to Buddha jumping over the wall, many people can only look up at the most beautiful 45° angle.The mellow aroma of a pot of sea food and mountain delicacies stewed made her as far away from the general public as a goddess and diaosi.

In fact, it is not easy to cook this famous dish just by looking at the ingredients.Gather sea cucumber, abalone, shark's fin, scallop, fish lip, ham, pork belly, lamb elbow, hoof tip, tendon, chicken breast, duck breast, chicken gizzard, duck gizzard and other nearly 20 kinds of precious ingredients, served with mushrooms, winter bamboo shoots, Shaoxing wine, rock sugar, cinnamon bark, ginger slices and other auxiliary materials are extremely luxurious.

"Frog wax, mussels and clams serve the tongue, and there are many sweet and fresh seafood." "The fragrance of meat from the altar floats around, and the Buddha jumps over the wall after hearing the abandonment of Zen." This is the fascinating Buddha jumping over the wall.

A pot of mixed stew is not Buddha jumping over the wall!Buddha Tiaoqiang must be meticulous and thoughtful from the selection of materials.Some people say that this is already an art of cooking.

The cooking is exquisite and the production is unique.In fact, the rich ingredients need to be processed separately in advance, and the order of stacking and stewing is also very particular.

The processing of single shark's fin is a complicated process. First, it needs to be watered, sand removed, covered with fat meat, steamed in a cage with high heat, and the fat meat is removed when it is taken out, and then it is raised with abalone, fish maw, fish lip, etc. Simmer with pre-prepared chicken broth to soften the taste.

Shaoxing wine jars are used, which are evenly heated to preserve the essence of aroma and flavor.Seal the lotus leaf, turn a bowl upside down, so that the aroma will not leak out during stewing.Fire first, then slow fire.There is almost no aroma wafting out during the simmering process.When the lotus leaf is gently lifted to open the altar, the house is full of fragrance.

Shark's fin, abalone and other ingredients are inherently beautiful, and after being trained and stimulated by the unique production skills of Buddha Jumping Wall, they have achieved a world of delicious delicacy.When the Buddha jumps on the wall table, the gap between the altar and leaves is opened, and the aroma overflows, slipping into your nostrils, teasing your appetite.

She is a girl who makes you fall in love at first sight, just a waft of deodorant can make you dream.Not many people are so lucky, you can have it if you fall in love with it!But the Buddha jumping over the wall opposite you can fulfill your dream.

The soup is thick and brown in color, and when you take a spoonful of it, you have to keep pursing your mouth. Is it because the soup is boiled out of rich ingredients, and it easily dries your lips?Or is it a kiss after falling in love at first sight that makes you lose your mind?
The soup is thick and mellow, and the fusion of seafood and mountain delicacies gives a taste without the slightest aggressiveness. The delicious taste is like going through nine bends and eighteen bends. The charming part is the surprise when the peak turns!Shark's fin entrance, abalone entrance, tendon entrance, mushroom entrance, pigeon egg entrance... the taste is mellow but not greasy, soft and smooth.

At this time, you will find that she is no longer Xiaojiabiyu on the outside, but a girl with a good family education and rich background.With your continuous admiration, let you feel her rich accumulation, extravagance and luxury, your vision is very good, and your love can be called national beauty.A full-bodied mouthful with endless flavors.

Some people say: children’s happiness is steamed, early adopters; juvenile’s happiness is stir-fried, vigorous; , aftertaste.It seems that time has boiled into a taste, and it has been handed down for centuries.

It is fragrant but not overpowering, and the mellow taste of thick and refreshing is the main reason.Taste carefully the aromas of various ingredients blend together without losing their true colors, which are by no means imitated by ordinary dishes;

Moreover, due to the proper grasp of the nutritional mix of the ingredients, it can achieve the effects of nourishing qi and blood, clearing the lungs and moistening the intestines, and preventing deficiency and cold.

I was deeply addicted to this Buddha jumping over the wall made by Qin Xianzhi, but I was very curious about how he managed to achieve such a mellow taste in just one hour of.

As a professional foodie, I have to say that Qin Xianzhi has completely captured my heart with this skill of Buddha jumping over the wall. Even everyone downstairs showed a very shocked expression after eating it.

If Qin Xianzhi's skill is not to be a cook, it would really be a waste of talent, and even a few princes have started lobbying him, if he is not selected as a son-in-law this time, they should invite him to be a cook in the house.

(End of this chapter)