After a wave of sweeping, although the portions are sufficient, the four dishes will soon bottom out.

After drinking the milk in the cup, Tang Ming knew it was time to pair it with the staple food.

After returning to the stove, simmer the rice with a little water, then roll it into a pot of water.

Tang Ming first took the whole chicken, the whole duck, and the rabbit, cut the seams and sprinkled the ingredients and steamed them in the pot.

Take the stewed fat beef and fat sheep and slice it.

Tang Ming took out some of the dough that had been fermented under the brazier, applied pepper and salt, kneaded it into dough with his hands, and blanched it into dough.

Stir in the pan with green onion, garlic, pepper and pepper, add chopped tomatoes and add sugar and stir-fry, add water to the pan, add fennel, cardamom, and dried ginger slices to boil, cook the stewed beef and mutton slices, color the chicken essence and soy sauce to tear the dough cake and throw it into the pan. After the dough cake is overflowed with soaked buns, Tang Ming takes the pot and sprinkles it with sesame oil, sprinkle it like shredded green onion and coriander.

Take the fat beef and chop the paste, stew the pork with pork flowers and cut them into small squares.

After stir-frying onion, garlic and ginger, add red oil and stir-fry the beef foam, pour out the hot pot, add oil and ginger, stir-fry the pork cubes, season and color, add the beef foam into the pot and stir-fry with boiling water, thicken the potato flour into the pot, add the juice, sprinkle dried chili chopped peppers, sesame seeds, spread the scallion shreds, boil the oil and pour it in.

Take chicken, pig, cow, sheep, donkey willow and cut into strips to marinate.

Fry dry and color and put them out of the pot, add oil and add green onion and ginger, add onion and chicken essence, and use oil to stir-fry Wuliu and stir-fry salt and pepper to put them out of the pot.

The rice was ripe at this moment. Tang Ming hollowed out the middle and did not move around. He added agar and a little potato flour water to the excavated rice. He kneaded the rice into the pot and fryed it slightly. He controlled the oil and added sugar to stir-fry it and made the sugar color. He threw it into the rice ball and added a little thickened potato flour water to stir-fry it and stir-fry it with sticky texture.

I asked Lao Tie and others to serve them separately, two dishes, one soup and one staple food.

The beef and mutton soup was steaming hot, and the torn noodles were mixed with slices of meat floating on the soup basin, but compared to the six tables of people, they could barely be divided.

Shu Yiting took the small bowl and touched the milk cup. Ruan Zhiwei took the two brides to scoo up soup for everyone in turn at Tang Ming's suggestion.

Only a small bowl was given to each person.

The dough cake is very oily, but it is not suitable for long-term soaking, and it is the right time to eat it.

After a while, Wilson and others also made wooden spoons under Shu Yiting's arrangement.

After scooping a spoonful of food, it poured into the whole body with hot energy. The beef and mutton slices were as thin as cicadas and mixed with the broken noodles and chewed, making them fragrant and likable.

After this bowl of soup was over, everyone looked satisfied.

At the height of the sky, Bron, who finally waited for a copy of the donkey meat, looked at the expressions of everyone enjoying the video, and suddenly felt that the donkey meat in front of him was no longer fragrant!

From coming out to being delivered to Bloom,

The donkey meat was half cold and the garlic smell was gone. It was so hard to swallow the garlic and stuffed the teeth. I drank two glasses of water after eating it for a few pieces.

What's this? I'm teasing me?

Bronn had a stern face full of annoyance. Tomorrow, I will change all the chefs to Chinese!

Also, how do you deliver food every day? Just a knife and fork are gone? I want a toothpick!

When Bronn was angry,

After drinking the soup, Tang Ming and others had already started eating vegetables.

One stir-fried five willows and the other spicy pork cube.

This time, the Wuliu dried fried and stir-fryed, which is different from fried. Without that layer of crispness, the soup is mixed with a little soft and smoother. Although they are all the same taste, the taste is completely different.

The five types of tenderloin have their own advantages. When you want to subdivide which one is better, the plate will be empty.

The spicy pork cubes are made of beef foam and added with spicy soup, which completely covers up the taste of pork. It seems like a soft ball of softness and slips into the throat. It looks like tofu, but the taste is far better than that of spicy tofu.

It was slippery, and Wilson was not paying attention and was anxious to eat, and he swallowed it in big mouthfuls, and actually choked!

After two large glasses of milk were poured hard, Wilson's face turned red like a monkey butt.

The pork cubes went down, but the spicy and sour feeling stuck in the throat was unspeakable.

When Tang Ming saw this, he quickly pointed to the rice sweet pill: Take this to relieve spicy food.

Although there is no glutinous rice, the rice is mixed with agar and supplemented with micro-frying. The sweet balls are round and completely solid.

When chewing it in your mouth, it is not only soft and greasy, but also a little more elastic and tender.

tasty!

Wilson picked up a few pieces in a row, and finally relieved the spicy food, as if he remembered something, he greeted Caesar: Archbishop, eat this, this is vegetarian!

puff!

Caesar, who had eaten meat for a night, almost sprayed out the pig pieces in his mouth.

He had eaten meat all night.

Wilson reminded him to take vegetarian food at this time?

After correcting his body, Caesar swallowed the pig block in his mouth and spoke calmly: This time he came to participate in the competition was the guidance given to me by the Lord. In order to live up to the Lord's expectations, I no longer stick to these forms.

Amen, the Lord is always in my heart!

With the fifth four-level ending,

It looks similar to the specifications of the three-eight seats, and there are still twelve dishes left.

There are three soups, three staple foods, and six dishes.

Back at the stove, Tang Ming boiled the pig skin and squeezed oil, took donkey fat and chopped paste, chopped green onion, minced ginger and stirred it into the flavor, and mixed it with lard, Tang Ming called Shu Yiting to help with bread, donkey meat, green onion dumplings.

While Shu Yiting was making dumplings, Tang Ming burned the pot and then cut the cooked venison into shreds.

After stir-frying onion and garlic, Tang Ming took the small tomatoes and added soup to stir-fry the paste, added water and boiled it. He put the dough into the pot and put it into the pot and cooked it with white foam. He smashed the eggs and dripped it into the pot while stirring, and the egg flowers floated out.

Add shredded venison, add pepper, salt and soy sauce to season, sprinkle chopped green onion, pour in duck oil, and then sprinkle coriander to serve the pot.

Then take the beef tendon and cut it into small pieces, pour oil into the pan and fry it, then serve it out, add red oil to the pan and stir-fry the green onion and garlic, a little dried chili, add color and season the beef tendon and stir-fry, add boiling water and stew it out for a while, add sesame oil and sprinkle some shredded green onion.

Then take out the whole rabbit in the steamer, wrap the eggs, potato flour, thicken it and fry it in the pan. Add red oil, chopped chili, pepper, pepper and salt. After taking out the whole rabbit, water the chili oil and sprinkle the shredded green onion and coriander.

As Shu Yiting cooks dumplings,

Two more dishes, soup and staple food served.

Lao Tie and his friends had already mashed garlic and added vinegar to make the dumpling dipping sauce.

Even Tang Ming looked at the small and exquisite donkey meat dumplings.

Vase, when did you get so good at craftsmanship?

Hearing Tang Ming’s praise, Shu Yiting felt a little embarrassed: Maybe it was because she had practiced the ceramics a while ago.

OK, Tang Ming doesn't want to ask anymore.

I would like to invite everyone to try it: dumplings are a must-have staple food for our Chinese banquets. I don’t care about anything else, but everyone has to eat a few bites of this.

However, where should Tang Ming greet him?

As long as Tang Ming takes charge of it, Ruan Zhiwei and others don’t want to eat it.

I was not used to spooning the chopsticks directly, and I gave a plate of dumplings in a few strokes.

Seeing that several people were eating dumplings without dipping them in vinegar and even saying that they were delicious, Tang Ming smiled and was too lazy to remind him.

Raise a spoon and serve egg, karat shredded soup into a bowl.

Compared with beef and mutton soaked buns, egg and karma deer shred soup is more likable. You don’t deliberately pick up deer shreds, and you can drink it directly to the end with just one sip of the soup.

After a bowl of soup, it was warm and sweating.

Deer is a pure yang meat diet. In terms of the effects of nourishing the spleen and replenishing qi, warming the kidneys and strengthening yang, deer says it is second, but no one dares to be the first.

Those with the word "whip" have to stand aside.
Chapter completed!