Looking at the dishes on the table, Dowling felt a sense of accomplishment. After all, this was the first day of business.
Taking a deep breath, Dolin prepared to make the ninth dish, which is also the simplest soup - yam and hibiscus soup.
Take the yam from the iron stick and chop it into pieces. Heat the oil in a pan. Add the diced carrots and mushrooms when the oil is hot. Stir-fry until fragrant. Pour in boiling water and bring to a boil. Then add the yam paste and bring to a boil. Finally, pour in the egg liquid and add sea salt.
, MSG, pepper and a handful of chopped cabbage.
At this point, nine dishes are finally completed.
Taishi Xingwei, who was standing aside, nodded appreciatively. When Daolin was working in this kitchen, only Taishi Xingwei could come in. It was not because he was afraid of others stealing his ideas, but because he needed Taishi Xingwei, a master, to act as a hot dish treasure, otherwise
Will the dishes that are cooked first become cold?
Xiaopang went very quickly this time. He came back as soon as the yam and hibiscus soup came out of the pot. What Xiaopang bought back was a top-quality two-headed dried abalone.
With the ingredients in place, Daolin began to cook the last dish, which was also a very difficult dish - Dripping Water Guanyin.
Daolin first softened the surface of the dried abalone under the stimulation of internal force. If an ordinary person did this process naked, it would take a long time, but Daolin was a warrior and could do it in a short time.
The abalone has become softer and is slightly larger than when I first bought it. Although it is still a little hard inside, it is not a problem.
After that, Daolin added salt, onions, ginger, and garlic to the prepared old chickens, ducks, and pigeons in water to remove the smell, and then prepared a bottomless wooden barrel. The top of the wooden barrel was used to fix the chickens, ducks, and pigeons.
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Add water to the pot, put a ginseng in the water, then put the abalone on the pot, and buckle the bottomless wooden barrel on top of the abalone. Fix the old duck on the lid of the pot, and the steam from the cooked ginseng will gather on the top of the barrel, and you can force it.
The essence of the old duck is released, and the essence drips onto the abalone below and is absorbed by the abalone, which allows the abalone to taste the taste of the ginseng old duck soup.
This dish requires Dolin to use his internal energy as fire. Ordinary firewood cannot make the hanging old duck release its essence quickly. As Dolin's internal energy continues to roast the bottom of the pot, there is a gurgling boiling sound in the pot, and the surrounding temperature also changes.
As it rises.
As the pot was almost dry, Daolin felt that the time had come, so he took out the duck and gave it to Taishi Xingwei to replace it with an old chicken. He then added water to the pot again, took out the squeezed ginseng, and replaced it with a piece of Ganoderma lucidum.
Put the abalone on the rack again, and cover it with the wooden barrel replaced by the old chicken.
The internal force is stimulated again, the water in the pot boils again, the steam emitted by the Ganoderma lucidum surrounds the top of the wooden barrel, and the essence of the old chicken is squeezed out. The essence of the Ganoderma lucidum and the old chicken drips onto the abalone and is absorbed by the abalone.
After being dry-steamed twice before, the abalone is now much plumper. Just smelling the aroma makes people want to taste it.
In the third dry steaming, the protagonist became a pigeon. This time the auxiliary ingredient was velvet antler, which was the same as in the previous step. Dowling used his internal power to heat it until the end.
When the wooden barrel was removed, the abalone was plump and shiny, and the three best flavors of ginseng and old duck soup, Ganoderma lucidum chicken soup, and deer antler and pigeon soup were floating in the air.
When it's done, Daolin adds salt, sugar, oil, and water starch to the soup essence in the abalone bowl to make a thick soup and pours it on top of the steamed abalone. This dripping dish can be made by ordinary people in seven days.
The Guanyin is finished.
Looking at the ten dishes made by his own hands, Dolin felt proud from the bottom of his heart.
"Very good. These dishes are all done to a very high level. Your level must have improved a lot. Do you have the confidence to compete in the Master of Chef Competition?" Taishi Xingwei applauded and praised.
"Master, please don't laugh at me. My level is still far behind the MasterChef competition, but I will continue to work hard." Daolin said with a smile.
At this moment, Chen Feng's voice sounded outside the door.
"Dignified guests are here, welcome."
Dolin breathed a sigh of relief, what was supposed to come finally came.
Wang Shitao went to Emperor City during the day to meet the Emperor. The Emperor praised him for being able to grab a tasting on the first day of opening. From this, he could see that he had taken the right step. Obviously the Emperor cared about this very much.
The business of 'Crouching Tiger, Hidden Dragon'.
So when he actually walked into the gate of 'Crouching Tiger, Hidden Dragon', 30% of the arrogance he had at home had disappeared. When he saw this paradise-like setting, another 30% of his arrogance had gone.
The aroma of Daolin's dishes wafted in the courtyard. The aroma penetrated his nose. Wang Shitao was completely convinced, but the smell was just like that. If this dish really entered his mouth, wouldn't it make people fly?
"Five distinguished guests, please come inside." Chen Feng called softly to bring the stunned Wang Shitao back to reality. He smiled and walked towards the restaurant.
"Your distinguished guest, would you like to listen to some music?" Qianxue had already been waiting at the door of the living room and bowed dignifiedly.
"It's interesting, let's play." Wang Shitao praised and walked into the decorated restaurant.
His wife and children also followed him in, but his son glanced at Qianxue a few more times.
Wang Shitao and his family sat down, and the sound of Qianxue's piano sounded from behind the screen. The sound was elegant and long, and the strings seemed to touch their heartstrings when they were plucked. Several people couldn't help but close their eyes and become intoxicated.
"What a good place! What a good place!" Wang Shitao has a profound martial arts realm, so naturally he will not be attracted by Qianxue's piano sound. However, he is naturally not disgusted with the beautiful piano sound. However, at this time, his eyes fell on the calligraphy and paintings on the wall.
above.
"This calligraphy is so well written. I wonder if it was written by those people?" Wang Shitao asked.
Chen Feng replied in a neither humble nor arrogant manner: "Hi dear guest, these calligraphy and paintings were written by us."
"Really? It really is Crouching Tiger, Hidden Dragon." Wang Shitao nodded in admiration.
At this moment, a scent of tea wafted in, and Wang Shitao sniffed subconsciously.
"What kind of tea is this?"
"This is Wuyi Chun. It is one of the highly fragrant varieties of Wuyi rock tea. It only sprouts in midsummer. Please try it." Sanpin walked in with a tea tray and said.
"I don't know spring, what a person who doesn't know spring." Wang Shitao picked up the tea cup and put it in front of his nose and kissed it deeply, his eyes suddenly lit up.
Sanpin put down the teapot in his hand, bowed and walked out.
"It seems that I really underestimate you, but this rich man can't just rely on piano, calligraphy, painting, and tea for a night's dinner. The main thing is to taste your food." Wang Shitao put down the tea cup and said.
"Please wait a moment, distinguished guest, the food will be here soon." Chen Feng said with a smile.
The little fat man who had been waiting at the door rushed straight into the kitchen in a flash. He had a plate in each hand and his feet were as steady as roots. After twisting and turning, he saw that he had already reached the dining room.
When Wang Shitao saw the Dragon Roar Nine Heavens and Dragon Phoenix Cheng Xiang held in Xiaopang's hand, a flash of shock flashed in his eyes.
Soon, all ten dishes were served. Not to mention anything else, the aroma and appearance alone have conquered the Wang family present.
Wang Shitao picked up the chopsticks and held them directly towards Luo Yuguan Hua. When the fish flowers entered his mouth, they were fragrant, fresh, tender and smooth, and exploded in his mouth. The thick fish fat stimulated his taste buds.