Dowling looked at the alternative dishes on the menu and nodded slightly.
"We will prepare it as soon as possible, just come over during dinner time."
The housekeeper thanked him and quickly went back to resume his duties.
"This Wang family is a bit difficult to serve, right?" Daolin smiled and handed the menu to Taishi Xingwei and said.
"Let me take a look." Taishi Xingwei took the menu and started reading it.
"Dragon and phoenix in auspiciousness, dragon roaring for nine days, falling rain and watching flowers, five dragon soup, dripping Guanyin, hand-hammered tender beef, steamed pork ribs, garlic butter shrimp, mashed cabbage, yam and hibiscus soup. Which of these ten dishes is the best?
It’s not easy.”
Dolin nodded helplessly and opened the door for business. The customer would have to make whatever he chose. There was no doubt about this. Now that the customer had chosen, what was left to him was to make the dishes carefully.
"Then I'll go prepare it first." Dolin took the menu and left the living room and went straight to the kitchen.
"It's easy to say that dragons and phoenixes make auspicious things. Let's boil the chicken soup first." Daolin found a white-striped chicken, added ingredients and put it on the stove to simmer.
The second dish is Longxiao Jiutian. This dish is very similar to Fengyujiuyu. Fengyujiuyu uses chicken, while Longxiao Jiutian uses fish. Fengyujiuyu is a phoenix carved from carrots.
The Longxiao Jiutian uses fish belly as the dragon head.
Dowling took a carp, removed the gills and scales, cut off the pectoral fins on both sides, then cut off the head, sliced the fish open from the back, removed the fish's internal organs, and then flipped it over, between the two fish bodies.
Make an incision and remove a complete piece of fish belly.
Then cut off thin strips along the bottom of the fish's belly to serve as the bristles of the dragon's head, and cut off the teeth of the dragon's head on both sides of the top, so that the position where the pectoral fins were just cut off looks like the nose of the dragon's head.
Dowling looked at it, and after making sure it was correct, he cut off the remaining fish back with bones in the middle, and trimmed the fish tail into a triangle shape, which represented the dragon's jaw and beard, and the other half was curved to serve as the dragon's tongue.
, fix the three positions together, and a complete faucet will appear.
The next step is to marinate the faucet to remove the fishy smell, then wrap it in batter, put it in the oil pan to shape, and then take it out and let it cool after frying.
Then use carrots to cut out dragon horns and insert glasses into the faucet, and a living faucet is completely completed.
After the carp is completed, it’s time to move on to the grass carp part. Take a grass carp and use the grass carp’s back to make the dragon body.
Remove the head from the grass carp, split the fish into two along the backbone, remove the bones and belly, cut out diamond-shaped knives on the fish, marinate it to remove the fishy smell, pat it with dry powder, and extract it.
The fish meat is very grape-shaped, and then the fish meat is placed in the shape of a dragon's body and shaped into the pot.
After frying, directly join the dragon head and body together, and a long and winding dragon will appear on the plate.
The next step is to use the back spines of mandarin fish to make the dragon's dorsal fin. This section requires five dorsal fins of mandarin fish to fill the entire dragon body.
The Yuci golden knife is cut along the back of the mandarin fish, and the complete back spine is separated. The fish is wrapped in starch and then shaped into the pot according to the winding angle of the dragon body.
With the dorsal fins completed, this dragon looks more like the real thing. Unfortunately, this dish is too wasteful of mandarin fish. The good mandarin fish only uses the dorsal fin. This is really helpless. The next group of people have stinky mandarin fish.
have eaten.
After the mandarin fish was finished, it was the turn of the black fish. Daolin cut off the tail of the black fish with one stroke of his knife, cut off the diamond-shaped part of the fish meat, and then put it into the pot to shape it.
After the black fish came the perch. Dowling cut the perch across the tail and divided it into two. The perch was used as a dragon's claw. He sliced two pieces of fish meat along the backbone of the perch and cut it off from the middle.
A carp, a grass carp, a seabass, a black fish, and five mandarin fish completed the preparation of the Dragon Roaring Nine Heavens. Finally, a sweet and sour golden gordon was added to the pot and poured evenly on the dragon's body. That's it.
The nine-day dragon roar is finally completed.
The skill of making this dish is far greater than the taste itself. I can't help but sigh that the chef can turn these ordinary ingredients into incredible things.
Daolin looked at the plated Longxiao Jiutian and felt very happy. After the phoenix raised the nine chicks, Longxiao Jiutian was born.
Next is the preparation of the third dish - Falling Rain and Viewing Flowers.
The ingredient of Luoyuguanhua is also a fish. Daolin doesn’t know whether he didn’t explain it clearly or the customer ordered this dish specially. The fish used to make Luoyuguanhua is a rare anchovy, and anchovy is a kind of fish.
A very special kind of fish, its oil content is very high, especially the subcutaneous fat, which is the essence of the whole fish.
In order to make this dish, Daolin specially asked Xiaopang to go out and walk around a lot. He was fast, so he didn't delay things. While waiting, Daolin completed the making of Dragon and Phoenix, and he made this dish.
I have done it many times and completed the production with ease.
Seeing that Xiaopang hadn't come back yet, Daolin decided to make the Five Dragon Soup first. He remembered that the Five Dragon Soup was made from five snakes, but there was no trace of the snake. He added Oolong, Earth Dragon, Golden Dragon, and Zilong.
, Feilong, the five essences of these five dragons are cooked together to make a bowl of Five Dragon Soup, which is as delicious as dragon meat.
Earth dragon (eel) is a great food. Because it often swims in the bottom of rivers and looks like a dragon, fishermen call it earth dragon. Daolin happened to have bought one yesterday.
The meat of the earth dragon is extremely delicious, comparable to abalone and sea cucumber, so Daolin cut the earth dragon into two parts, removed the most purified part of the earth dragon, which is the earth dragon meat, and cut the earth dragon meat into thin slices for later use.
The golden dragon is a carp, and the most essential part of a carp is the carp roe. Fortunately, one of the carp that Daolin happened to buy happened to have a big belly. Based on Daolin's many years of experience, as long as it is a carp with a big belly, it will
Eighty to ninety percent of them are with seeds. Put aside the belly of the fish, and sure enough, orange-yellow fish seeds appear.
After the earth dragon and golden dragon are prepared, the oolong is actually a sea cucumber, and the essence of the sea cucumber is naturally itself. After removing the internal organs of the fresh sea cucumber, rub and pull it repeatedly in warm water until the water is completely squeezed out, and then cut into pieces
Silk spare.
After the earth dragon, the golden dragon, and the oolong is the Zilong, and the purification of the Zilong lies in its blood. The Zilong is actually a loach, and the blood of the loach is a very good thing. Daolin cut open the cooked Zilong and took out the belly.
At this point, the essence of the four dragons has been collected.
The last one is the flying dragon. Here Dowling chooses the partridge. Both the partridge and the flying dragon belong to the Phasianidae family. The essence of the partridge lies in the bones. The taste of its bone and meat stew is unparalleled. The preparation is also very simple. You only need to add
With a little salt and simmering for two hours, you can get a bowl of delicious Sailon soup.