My frequent visitor is actually Liyue Qixing!

I originally wanted to make grilled cold noodles, the kind of grilled cold noodles I bought online, and then come back and make them myself, but since it had been opened for several days, I forgot about it. When I saw it today, it was already broken. Lost,

There are probably more than a dozen bacterial colonies on it, wow. I thought that the dry noodles would not go bad if I didn't put them in the refrigerator. Damn it!

Then I would like to remind all travelers here, if I find that there are missing chapters in the middle, just refresh the chapter directory a few times and it will appear!

Please vote, please give me blades, please give me rewards!The reward is still there!

100-Extreme food enjoyment, a gentleman who does not believe in evil

Lu Qingci liked this assembly step a little. He first took out a large round white porcelain plate.

Don't want one with a pattern on top, just completely white.

First take out four mint leaves and place them in the center of the disk, forming a four-leaf clover pattern.

Then arrange the freshly fried potato chips into a circle around the four-leaf clover.

Take out the piping bag that just contained the milky mashed potatoes, and squeeze out a big lump of mashed potatoes in the center of the four-leaf clover made of mint leaves.

But you can't squeeze it casually, but squeeze out a nice spiral shape.

Spread the freshly made mashed potatoes mixed with onions, carrots and other ingredients on the placed potato chips, then take out a huge shrimp and place it on top of the mashed potatoes.

Finally, smear mashed potatoes with a lot of salad dressing on top of the shrimp.

Repeat this process on all the potato chips, and finally scoop up the remaining salad dressing mashed potatoes with a spoon and place it on top of the spiral mashed potatoes in the center of the plate as a decoration.

The sweet and rich shrimp crispy potato cup is completed.

When the heat preservation cover is buckled on top, use a spoon to gently stir the pickled fresh meat steaming and stewing over low heat next to it, and then cover the pot again.

I walked straight to the curtain at the back and lifted it up. When I was hesitating which fish to choose, I heard the exclamation from behind.

"I didn't expect that Boss Lu would use all the ingredients on site." Dadalia said in surprise, "I've seen many restaurants prepare fish in advance, but I didn't expect that here at Boss Lu, I can eat such fresh fish."

"My store has always been like this." Lu Qingci said with a smile without any humility.

"But your fish... this one is too big. Won't it be a huge loss?"

Dadalia's eyes stayed on the large fish tank, and he saw that none of the fish swimming in it was smaller than the length of a man's forearm, and the largest one was even bigger, as if one fish was enough to prepare several dishes. .

"I raised it myself, so the price is so much higher than other restaurants."

"I didn't expect that Boss Lu is also a master of breeding."

Seeing that Dadalia didn't continue to talk, Lu Qingci picked up a relatively large fish from it, cleaned it very neatly, and put it on the chopping board for processing.

First clean the fish, cut off the head, pull out the Xingxian, then open the fish along the fish bones until it reaches the tail, and do the same with the other side.

After cutting the fish open, cut off the fish bones. Be careful not to cut off the tail.

Start cutting the fish with the knife. First, use the knife to cut the fish into strips, but do not cut into the skin, and then cut it horizontally again.

After cutting the fish, put the fish head and all the way into a large bowl, add a bird's egg yolk, a spoonful of cooking wine, and a spoonful of salt, mix well and marinate to taste.

When coating the marinated fish in starch, make sure that the inside of the gap is fully covered. Shake gently to shake off the excess flour, and then turn the fish tail over, which will give the illusion that the fish tail is rising.

Heat oil in a pan, put the fish into shape first, then turn it over and fry the fish until crispy, take it out and fry the fish head as well.

Leave a little bit of base oil in the pot, then pour in Lu Qingci's homemade tomato sauce, fry it for a while, then pour in the sweet and sour sauce.

That is to say, add sugar, vinegar, and a little flour and simmer until thick, then pour the juice onto the fish.

A dish of squirrel fish was ready. Lu Qingci fastened the thermal cover on it and turned his attention to other dishes.

Take out a large piece of animal meat, clean it, and use a fork to make many small holes on it to make it easier to taste.

Sprinkle pepper, light soy sauce, chicken essence and honey, and massage it to help it absorb the flavor better.

Cover with plastic wrap and put in the refrigerator to marinate.

Take out the carrots from the fresh-keeping cabinet above, clean them and cut them into thick slices.

Add butter to the pan and let it melt. Add the marinated meat to the pan and brown all sides of the meat. Add the freshly sliced ​​carrots into it.

At this time, prepare a sauce, take out a small bowl, add light soy sauce, honey and chicken essence, add water and mix it evenly.

Add the prepared sauce to the freshly fried meat, and then cover the pot.

After the fire comes to a boil, reduce the heat to reduce the juice, like this

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A portion of fried carrot meat with honey sauce is ready.

The next dish is animal meat mint rolls. I took out a large piece of animal meat from the crisper above.

Put the meat into the pot, add ginger slices and cooking wine, and add water until the meat is covered.

Bring to a boil over high heat to boil out the blood inside, then rinse with cold water to remove the scum on top.

Prepare the seasonings to be used first, including dark soy sauce, cooking wine, sun-dried Jueyun peppers, ginger slices and Lu Qingci’s homemade marinade packets.

Add these seasonings to the water, bring to a boil over high heat, then add the meat in the cold water, and simmer over low heat.

Cut the cooked meat into thick slices, take out the mint leaves and wash them with water.

Use the meat slices to roll up the mint, place it on a long plate, then pour the marinated meat sauce on it, and a portion of animal meat mint rolls is ready.

Take out two chicken breasts and some mushrooms from the crisper above.

After cleaning the chicken, cut it into square pieces.

Put the chicken in 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 flower knife to cut out beautiful petal shapes on them.

Make a barbecue sauce, mince the garlic, and add it to a bowl.

Add another spoonful of sesame seeds, a spoonful of chili powder, and a spoonful of cumin seeds.

Take out a small pot and add oil to it. When the oil is hot, pour the hot oil into the small bowl just now.

After the hot oil gradually stops boiling, add two spoons of light soy sauce, an appropriate amount of salt, a spoonful of barbecue seasoning and half a spoonful of cumin powder.

At this point, the chicken is almost marinated. Take out the skewer and thread the freshly marinated chicken breasts through it.

Insert a plump and juicy shiitake mushroom on top of the chicken breast skewers.

Place the dressed wild mushroom chicken skewers on a baking sheet, brush with a little corn oil, and place in the middle rack of the oven.

After setting the time, don't worry about it for the time being. You can take advantage of this time to make fried radish balls.

Take out the white radish and carrot from the vegetable compartment of the fresh-keeping cabinet, wash and peel both types of radish.

Grate both peeled radishes into thin strips, take out a small pot and add water, then blanch the two types of radishes in the water.

Squeeze the two blanched radishes dry, chop the water slightly, and then put them into a small pot.

Add flour, minced ginger and chopped green onion, then break in a huge bird egg, add an appropriate amount of salt, a spoonful of pepper, and a spoonful of five-spice powder and mix well.

Take out a new pot, put a little more oil in the pot, the oil temperature is 6% hot, use a small spoon to form the batter into the shape of balls, then put it into the pot and fry it over medium-low heat. .

When the meatballs float, they are cooked. Take out the fried meatballs, then raise the oil temperature to 1% heat, then pour the meatballs in and fry for another minute, then take them out.

Take out the skewer and thread the fried radish balls on the skewer, place them in a rectangular plate, and cover them with a heat-insulating cover.

Take out two large glass bowls filled with fruits, cut the bottom layer of glass, spread a thick layer of yogurt, then take out various fruits, peel them and cut them into evenly sized pieces.

After the fruits are mixed together, spread a layer on the yogurt, repeat this several times until the large glass bowl is almost filled, then spread a layer of fruits on top, and then sprinkle a handful of preserved fruits.

Paste a mint leaf on the wall of the glass cup as a decoration, and two servings of fruit will be enough.

Take out the chicken skewers with wild mushrooms that have just been roasted in the oven, put them on a plate, cover with the sauce you just prepared, then bake them again, and you can take them out in a few minutes.

Put all the food on the tray and place it on the long table.

He said to the two men in front of him: "Your food is ready."

"Thank you, Boss Lu."

As soon as the two took the chopsticks, Dadalia looked at the food in front of him impatiently.

At this time, Lu Qingci had just lifted all the insulation covers above, and the rich aroma wafted towards the two of them.

Obviously the light is not very dark, but it makes these dishes shine very brightly.

And Dadalia finally knew why Boss Lu was so resistant when he was ordering.

It's not that I'm afraid that I can make more money, but that I'm really afraid that the two of them won't be able to finish the meal.

This portion of squirrel fish alone is as big as three fish from other restaurants.

There is also the wild mushroom chicken skewers. The huge meat skewers are clearly three or four times the size of other restaurants.

And the lean meat and mint rolls, other people’s rolls are just a thin layer of lean meat rolled with some mint.

Lu Qingci was lucky enough to use such thick meat to roll the mint.

His meat roll is as thick as four other people's meat rolls, but there are still so many.

At this time, he finally began to think about how to pack for a while.

Dadalia's first sight was the plate of shrimp and crispy potato cups.

In his impression, this kind of food would lose its crispiness and taste as long as it was left for a little longer.

The boss here didn't choose to serve it as soon as it was ready, but continued his habit of serving it together.

This made Dadaliya a little confused. Isn't he afraid that if this dish becomes cold and hard and loses its crispness after being stored for a long time, the guests will be dissatisfied?

And if he read it correctly, there seems to be a little milk added to the mashed potatoes on top. This combination should make the bottom

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That crispy layer of potato chips soaks through.

If that were the case, it wouldn't be called shrimp crispy potato cup, would it?

Although he was confused, he saw Zhongli on the side looking as normal as he tasted the pickled food, so he didn't say anything.

Lu Qingci bought two pairs of disposable gloves from his empire and said, "Use these to eat shrimp crispy potato cups and wild mushroom chicken skewers without getting the sauce on your hands."

"Thank you, Boss Lu." Dadalia said with a filial smile to the man in front of her.

He was still thinking about how to use these difficult chopsticks to add the crispy potato cup, but now he doesn't have to worry, because he doesn't have this treatment in other restaurants.

I didn’t expect that this boss not only cooks so well, but also provides such considerate service. Oh, by the way, since it smells so good, it must also taste good.

Put one of the disposable gloves on your left hand, pick up a shrimp crispy potato cup,

It didn't look very big when it was on the plate, but when he took it in his hands, he realized that the shrimp crispy potato cup was so big.

Probably because this dish is relatively small compared to other dishes.

Bring the shrimp and crispy potato cup to your mouth and bite it gently. With a crunching sound, you will take a bite of the shrimp and crispy potato cup.

Crispy potato chips and soft mashed potatoes will be added with chewy and smooth shrimps.

Three completely different tastes progressing layer by layer,

Even after being stored for so long, the potato chips were still very crispy, as if they had just come out of the pot one second and were stuffed into his mouth the next.

The soft and waxy mashed potatoes have a light aroma of milk, and because there are some chopped onions and black pepper in it, even though it is soft and rich, it will not make people feel greasy.

The shrimps wrapped in mashed potato sauce had a smooth and chewy texture. Even when he took a bite, he seemed to have only bitten a quarter of the size of the shrimps.

But Dadalia finally understood why Lu Qingci made this shrimp crispy potato cup so huge.

That's because if it were made smaller, it wouldn't be able to hold the huge shrimps.

He couldn't stop eating one bite after another. It wasn't until he ate the third shrimp and crispy potato cup that he stopped, and then turned his attention to other dishes.

The reason why he stopped was not because he was tired of eating, but because he wanted to keep his stomach open to taste a few bites of each dish.

With so many dishes, he was afraid that he would be full without eating a few dishes, which would be a big loss.

Seeing that Zhongli on the side was already stuffing stir-fried meat slices into the rice nest in a hurry, Dadalia picked up a bunch of wild mushroom and chicken skewers.

He happened to be wearing gloves now, so he thought about eating all the food that would get on his hands.

Picking up a bunch of wild mushroom and chicken skewers, I felt the weight as soon as I took it into my hands.

It is worthy of the weight of one skewer that can destroy three or four skewers in other restaurants. You can feel it when you hold the paper in your hand.