My frequent visitor is actually Liyue Qixing!

174-Trying Xiangling’s new dish, Walnut and Pansy’s hesitation

After Lu Qingci returned to the restaurant, he went straight to the bedroom on the second floor.

Opening the bedroom door, he placed the small dried fish on his shoulders on the soft carpet, then placed the books he had collected on the table, changed into his usual clothes, and then placed the small dried fish on his neck. The cat leash is untied.

Open the windows on the second floor for ventilation. The evening breeze is slightly cool, but the temperature is still very comfortable.

The sun had completely set by this time, and the sky was already a little dark.

After the dried fish got off Lu Qingci's shoulder, it lost all sleepiness and continued to play with the ball Dadalia bought for it on the soft carpet.

He ran around in the bedroom, using his short legs. Fortunately, the bedroom was big enough for Xiao Yugan to run freely.

After playing with the dried fish for a while, I looked at the time and saw that it was almost the opening time. I left the dried fish upstairs alone, and then left two of the books upstairs to read before going to bed. Then he took the remaining books and returned downstairs.

There are still two quarters of an hour before the opening time, because the dried fish have already been fed, and they have to wait for an hour after the peak period before continuing to feed, so there is nothing to be busy with.

The Malatang and Mala Mix signs have been put out, and there should be a little more customers today.

Sitting on the seat inside the long table, flipping through the books I collected today, the plots in them were very interesting, so that by the time Lu Qingci came to her senses, there were only four or five minutes left before the door opened.

After putting the books away on the bookshelf, he walked to the door of the restaurant and opened the door.

As soon as I opened it, I saw a few familiar faces. Even Xiangling seemed to have just arrived. Among the crowd, I saw two people who stood out from the crowd, Mr. Zhongli and Dadalia. They were probably taller than each other. Many of them are taller and wear slightly different clothes.

So Lu Qingci saw these two people at a glance.

Seeing that all the heavy eyes were on him, Lu Qingci raised a smile and said to the people below: "The shop has been waiting for you for a long time, please come in."

Then he turned around and motioned for Xiang Ling to lead everyone into the restaurant. Lu Qingci himself turned the sign in front of the door to the business side and turned on the light on the sign before returning to the store.

At this time, the restaurant was already busy taking orders, because many people were waiting at the door and poured into the restaurant together, so there was no clear distinction between which table came first and which table came later.

But when Xiang Ling helped take the order, the guests at other tables did not rush him, but sat quietly and waited.

While Xiang Ling was taking orders for other tables, Lu Qingci had already received the order for table No. [-].

The dishes ordered by table No. [-] are one portion of Malatang, one portion of Spicy Mix, one portion of omelette rice, three portions of barbecue steak and three cups of googou juice.

First, take out some flour and bird eggs, add some salt and a little alkali to the flour, prepare some water and mix the bird eggs, beat them and pour them into the flour in batches.

Stir the flour into a flocculent form and knead it into a dough, then let it rise.

Taking advantage of the resting time, Lu Qingci quickly mixed the other ingredients, including four slices of beef, four crab meatballs, four shrimp paste, four fish balls, four slices of mushrooms, four slices of ham, One part vegetable mix, one part noodles.

If you don't like what's inside, you can substitute other ingredients.

Take out a small casserole, put all the ingredients in it and start simmering. The noodles on the other side are almost ready. Cut the noodles into even thicknesses and divide them into a dozen portions.

Then add one part of it.

After it's cooked, take out one portion and pour the other portion directly into a large bowl.

Add seasonings to the spicy mix and malatang, and then fasten the heat preservation cover.

Take out a new small pot, pour a little oil into it, add diced ham and onion and saute until fragrant.

Then pour the rice in, stir-fry it with a spatula, add some salt and light soy sauce to season, and when it's almost cooked, take it out and set aside.

Take out the eggs, pour them into a bowl and beat them up. Mix for a little longer to ensure even consistency.

Take out a new pot, wipe off the water, pour a little oil, spread it evenly, pour in the bird egg liquid, and fry slowly over low heat.

When the rice is bubbling in the middle, put the rice in the middle and use a spatula to carefully wrap it up in the middle. Invert it onto a plate, squeeze on the tomato sauce and salad dressing, and it's done.

After grilling three more barbecue steaks and mixing three cups of hook juice, he placed these dishes on the tray and placed them on the long table.

When Xiang Ling saw this, she immediately shouted: "The meal at table number one is ready."

The dishes on Table [-] are a spicy mix, a mountain delicacy hot braised noodles, two wild mushroom chicken skewers, a sweet flower stuffed chicken, tomato poached black back bass, a cup of raspberry juice and a cup of hook. Hook Juice.

Luo Luo Berry was also made by Lu Qingci according to the method of Gou Gou Juice. Although there are also drinks made with Luo Luo Berry in other places, compared with Lu Qingci's, it is still not memorable enough.

neat

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After making a spicy salad, I turned my attention to the tomato-poached blackback seabass.

Tomato, vine pepper, delicious, these types of boiled black back bass were improved after Lu Qingci.

Because some people like the taste of boiled blackback seabass, but don't want to eat it so spicy, several other flavors have been developed, which are also very popular with guests.

Take out the fish, clean it, remove the bones and slice it into slices. Add pepper, cooking wine, ginger slices and starch to marinate the fish fillets.

Take out the tomatoes from the fresh-keeping cabinet, blanch the tomatoes in boiling water, peel them and cut them into small pieces.

Take out a new pot, add oil to the pot and heat it, add the green onions and stir-fry until fragrant, then add small pieces of tomatoes and stir-fry until it becomes like tomato juice.

Then add some Lu Qingci's homemade tomato sauce, light soy sauce, dark soy sauce, sugar, and salt for seasoning, and then pour in an appropriate amount of water.

Turn to high heat and bring to a boil, then add the freshly marinated fish fillets. Do not put them all in as a ball. Put them in individually, one by one, so that they will not stick together.

After simmering for a few minutes, add some garnishes and continue simmering for a while.

Pour the cooked tomato-boiled fish into a large bowl, cover it with a thermal cover, and then turn your attention to the menu.

The next dish is sweet flower stuffed chicken.

Take out a prepared chicken, clean it and put it into a large bowl.

Add light soy sauce, dark soy sauce, oyster sauce, salt and honey, then massage and knead evenly, then add garlic slices, bay leaves, Sichuan peppercorns and some water to marinate.

Put the chicken that is being marinated in the freezer to refrigerate, and then make the stuffing inside the chicken.

Take out the ham and mushrooms, cut the ham and mushrooms into small pieces, and set aside.

Get out some more green beans and sticky rice.

Take out a new pot, add oil, heat it, add the freshly chopped mushrooms, ham, green beans, and glutinous rice and stir-fry.

After adding the glutinous rice, add some light soy sauce, oyster sauce and sugar, stir-fry evenly, then add the girl fruit, stir-fry quickly and set aside.

Take the marinated chicken out of the fresh-keeping cabinet and wipe off the juice on the surface. At this time, the chicken has been marinated to a nice color.

Stuff the newly fried glutinous rice into the belly of the chicken, take out an apple, peel it and seal it in the seal.

Take out the baking sheet, first take out some carrots, potatoes, radish and other ingredients, peel them and cut them into evenly sized pieces, then place them on the baking sheet.

Finally put the chicken on top.

Take a brush and apply a layer of oil on it, sprinkle some salt on it, and then it's ready to go in the oven.

Take out the noodles you rolled out earlier and set them aside.

Then take out a piece of meat from the fresh-keeping cabinet, cut the meat into larger dices, take out a new pot, add oil to it, and when the oil is hot, add garlic and sauté.

Then add the freshly cut meat pieces and stir-fry continuously.

Then prepare dark soy sauce, oyster sauce, and light soy sauce. After frying the meat in the pot until it changes color, pour these in.

Continue to stir-fry a few times and then add water to cover the ingredients.

Take out another small pot and put the noodles just placed next to the water into the water and cook.

Use chopsticks to stir while cooking to prevent sticking.

When the meat in the pot is almost simmered, add the chopped mushrooms, fungus and other ingredients into it.

Take out the cooked noodles and run them through cold water. This will make the noodles more chewy.

Then pour the stewed marinade on top of the noodles and cover with a heat preservation cover.

Take out the chicken breast and shiitake mushrooms from the fresh-keeping cabinet, clean the chicken breast and cut into small pieces.

Put the chicken breast into a bowl, add two spoons of cooking wine, one spoon of dark soy sauce, one spoon of barbecue seasoning, and one spoon of chili powder, stir evenly, and marinate.

After cleaning the mushrooms, use a knife to cut out the shape of petals in the middle.

Then adjust an ingredient, add two spoons of minced garlic, one spoon of sesame seeds, one spoon of chili powder, and one spoon of cumin seeds into the juice, then pour in hot oil and stir evenly.

After the heat gradually subsides, add two spoons of light soy sauce, half a spoon of salt, one spoon of barbecue seasoning and half a spoon of cumin powder.

Take out the skewers and skewer the freshly marinated chicken breasts, place the chicken skewers on the baking sheet, brush with a little corn oil and put it in the oven.

Bake it for a few minutes, take it out, top with the sauce you just prepared, continue to bake it and it's done.

He prepared another cup of raspberry juice and gougou juice, and then placed these dishes on the long table.

--------------------------------------------

The one-hour peak period passed quickly, but there are still many guests who have not left today.

These are probably people who come out for late-night snacks at night, just to enjoy the taste of spicy mix and spicy hotpot.

After preparing the last meal in the house, Lu Qingci and Xiang Ling also took a rest.

"By the way, Master, I have already thought about what to cook with my share of lychees, and I have already prepared them. Master, do you want to have a taste?"

Looking at Xiang Ling who was smiling happily in front of him, Lu Qingci suddenly felt that it would be great if there were still a steady stream of guests coming.

"Has it been done?" Lu Qingci pretended to be fine on the surface, but was still thinking about what to do in his heart, "The food made by Xiangling must be very good.

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But this is Xiangling’s new creation, and with such a precious ingredient as lychee, would it be a pity if only I could taste it? "

After listening to Lu Qingci's words, Xiangling seemed to wait for a few minutes, and then quickly said thoughtfully: "Of course it wouldn't be a pity to give it to Master.

But it's true... the others haven't tasted lychee cuisine yet. They were busy a few days ago, so they didn't come to lychee cuisine. Now they probably don't even know what lychees look like! "

Xiangling touched the packing box in her hand. At this time, the big round packing box was tightly wrapped by Xiangling.

Although he couldn't see the scene inside, Lu Qingci knew that this thing was definitely not simple.

"So... do you want to ask them if they have time? Good friends must learn to share."

Xiangling thought for a while and thought what her master said made sense, so she said, "Then I will find members of the Adventurers Association to deliver a message to them now?"

"Well, look for the one with a time limit, otherwise the other party may not be able to pick it up if it's too late." Lu Qingci nodded quickly.

Xiangling also thinks that her master's proposal is very good, and she really wants others to have a try.

Xingqiu and Xin Yan had something to do and couldn't come today, so Xiangling issued three commissions and sent them to Hutao, Yunjin and Qiqi respectively.

They are all time-limited and can be delivered to the other party in about a quarter of an hour.

Even though the remuneration is a little higher, but with the dishes prepared by Xiang Ling and Lu Qingci, there are still people rushing to accept this commission.

Someone soon accepted the commission, wiped their saliva, reluctantly looked away from Lu Qingci's Malatang, and then quickly went to deliver the letter.

In less than half an hour, Hu Tao and Yun Jin arrived. Qiqi and Baizhu went out for a free clinic and did not come.

"Good evening, Lu Qingci, Xiangling." Hu Tao and Yun Jin happened to meet in front of the door, so they came in together.

Seeing the two of them arriving so quickly, Xiang Ling was very moved and said, "I didn't expect that when I asked you to try the food, you came so quickly. You are really my good friends!"

After hearing the word 'test food', the two girls in front of the door looked at each other doubtfully, and both saw doubts in each other's eyes.

"Try...Xiang Ling's dish?" Hu Tao's tone was a little stiff and hesitant, and Yun Jin's eyes on the side were also slightly uncomfortable.

Xiang Ling looked at the two people's reactions with great confusion, and then focused on her master's face.

Because those letters were all written by her master, Xiang Ling was too lazy to write them so she left all the letters to her master. But why did the two people in front of her react like they didn't know about such a thing?

The latter smiled very indifferently and said: "The letter said that I would try Mala Tang and Mala Mix, but I forgot to mention Xiangling's new dish.

But thinking about it, you two have such a good relationship with Xiang Ling, so you won’t mind, right? "

175-Wutao’s wrath, Lychee looks up to the starry sky faction

Originally, Lu Qingci just wanted to invite the two of them over to taste the strange dishes made by Xiang Ling, and by the way, invite them to try the new spicy hotpot and spicy mix today.

But they didn't expect that when the two of them heard that they wanted to taste Xiangling cuisine, their expressions turned so bad in an instant.

You should know that when Hu Tao and Yun Jin first walked in, they still had smiles on their faces.

"Of course I don't mind...haha"

Hu Tao shifted his gaze to the girl on the other side, swallowed hard, and then continued to walk to the long table calmly.

It's just that his eyes have changed slightly compared to just now, from relaxed and happy to hesitant and anxious.

"I used the lychees from before, the ones specially used for lychee dishes." Lu Qingci said to the two of them with a smile.