The texture of this hibiscus chicken slices is so soft and tender.
The moment I picked it up, the chicken slices were still shaking on the chopsticks.
As if afraid of being eaten.
But being eaten is his fate!
Ye Gui swallowed it in one gulp.
The moment you enter your mouth, the greasy stuff on the chicken instantly emits a fragrant aroma.
This greasy thing is actually the gravy used to coat the chicken.
This gordon flour is made from egg white and sweet potato flour.
Add a little more salt and seafood juice.
This gives the chicken a little sea flavor.
The moment the greasy chicken slices hit the water, they instantly turned into a living phoenix growing in the ocean.
“This chicken fillet is so delicious!”
Ye Gui couldn't help but admired: "The chicken is very delicate and has a very strong aroma. Although it has become minced meat, you can still taste the delicious taste of the chicken!"
"The addition of a little fish meat also makes the taste of the chicken fillets more delicious. This fish should be the common sea bass. The meat of the sea bass is delicious and delicate, and there is only one main spine. Take the meat from the back of the fish and beat it into a paste with a wooden stick!
"
"The reason why we use the meat on the back is because the meat on the back of the fish is more tough and can add a unique taste to the chicken puree!"
"The chicken mashed chicken will not taste so slippery, which means the texture will change from the texture of jelly to the texture of pork rind jelly!"
"Add an appropriate amount of water chestnuts and lotus roots to increase friction and taste, and they all have a special fragrance!"
“Of course, the most delicious thing is not just these, it’s the taste of the various vegetables you eat as you chew them again and again!”
"In addition to the green vegetables, there is also a vague flavor of Chinese medicine!"
"But everyone needs to know that if these side dishes are cooked together, the color will definitely be affected!"
"Students, look at the color, it's so white, just like jade, so it illustrates one point, that is, these chickens are not fed ordinary feed, but pumpkin leaves and traditional Chinese medicine. The chickens are fed from birth.
I started eating these when I was a kid. It has been marinated for a year. You can imagine how delicious this chicken is!”
Ye Gui was full of praise: "Not to mention the heat and time, this piece of hibiscus chicken slices is like a hibiscus and a living phoenix!"
Ren was very happy to receive Ye Gui's praise: "Thank you, Master God of Cookery, for naming this dish. This is my newly improved dish. It's great that you like it!"
He picked up the wine glass: "Master God of Cookery, let me toast you!"
Ye Gui also picked up the wine glass, and Ren's wine glass was slightly lower.
The two of them touched each other, and Renn did it in one go.
Ye Gui: "???"
Everyone: "???"
"Wouldn't you like to take a sip?"
Ye Gui suddenly remembered that Ren En was from Lu Province.
Shandong Province's alcohol consumption is ranked among the best in the country.
After drinking this glass, it feels like drinking water.
The other party was already so polite, Ye Gui couldn't say anything more and was just as bored.
The wine from Shandong Province is very refreshing and has a relatively high alcohol content.
Because the weather here is cold, you need to drink some high-alcohol wine to keep you warm and ward off the cold.
After a glass of wine, take another sip of this hibiscus and living phoenix.
The phoenix seems to have come alive!
At this time, a sweet smell came from the kitchen.
It's so sweet, almost tooth-droppingly sweet.
"Master God of Cookery, there is another dish of sweet and sour carp, please wait a moment!"
Ren quickly went to the kitchen and brought out the sweet and sour carp in less than a minute.
This recipe of sweet and sour carp is different from the ordinary sweet and sour carp.
The usual way to make it is to make fish that has passed through the water. First, cut the Yellow River carp into a flower knife, then marinate it, fry it in a pan to set it, and finally make a sweet and sour sauce to top it!
But Renn used the boiling method, allowing the flavor to penetrate into the fish through long-term boiling, and finally added a spoonful of vinegar for seasoning.
A dark-colored sweet and sour carp is ready.
Don’t forget to add a spoonful of chopped green onion and sesame seeds.
The sweet and sour fish made this way tastes absolutely amazing.
When Ye Gui smelled it, he felt that his teeth were about to fall out.
The soul is sour to heaven.
Just pick up the meat from the fish belly in one piece. Because of the long stewing, the fish meat is also separated from the fish bones.
When you pick up the fish meat, the fish bones are still on the fish.
The fish meat inside the belly is colored, but not deep, so you need to dip it in the rich and sweet and sour soup before eating it in one bite.
The sweet and sour taste suddenly came to my heart, as if I had tasted the ups and downs of life.
Only by tasting the ups and downs of life can you finally get the fragrance.
"The flavor of this Yellow River carp is so fragrant, the meat is very tender, and the sweet and sour method is a perfect match for her, it couldn't be more suitable!"
“And when Chef Ren made sweet and sour carp, he also used the method of coloring the soup with braised pork!”
"Of course, the sugar coloring does not mean frying the sugar and then putting the fish in, it will definitely fail!"
"Instead, stir-fry the soup and then add a can of beer. After it boils, put the fish in and cook slowly. Use a low fire to cook slowly so that the sugar color gradually absorbs on the surface of the fish. This method makes the sugar
The flavor completely penetrates into the fish, which is a very good idea!”
"good!"
"This Yellow River carp dish is also very delicious. Next is the pancake. How did you make it?"
Ren entered the kitchen again, and within three minutes, he came out with a plate of dishes.
The pancakes have been cut into thin strips, and Qianzhang and green peppers are also cut into thin strips.
This dish should be just stir-fried three shreds.
Add a little minced garlic and dried chili shreds and sauté until fragrant. When the green chili shreds and Qianzhang shreds are half cooked, add the pancakes and stir-fry for 30 seconds to complete the dish.
Although this dish is simple to make, the pancake shreds must still maintain the taste of pancakes, and the pancake shreds must not soften and turn into egg skin.
Yes, there is egg skin in it.
Beat the egg yolks, fry them on a pan and cut them into thin strips.
But because the color of the egg yolk crust is similar to that of pancakes, it’s okay to call it stir-fried Sansi.
After listening to Ren's introduction, Ye Gui said: "This dish seems simple, but it is also difficult to make it well, whether it is the taste of the soup or the taste of the four kinds of silk without interfering with each other!"
He picked up a full chopstick and ate it all in one big bite.
"Well, that's right. The taste of these four kinds of filaments is very good, especially delicious. The taste of this sauce is exactly the same as the pancakes made by Mrs. Qing before. It tastes like a stir-fried version of pancake rolls with green onions!"
“This dish is also qualified!”
"Congratulations, Master Ren, I also need your help for this state banquet!"