A big pot of Sixi Rice Balls sets the tone for the birthday party.

Eat a lot and be full!

Although Master Jing told Gong Liang and the others to eat some glutinous rice dumplings first, as a gold medal salesperson in the silk weaving factory, it was naturally impossible for Gong Liang to not have the eyesight to actually sit down and eat by himself.

Gong Liang stretched his neck and took a look at the dumplings, and asked a little strangely: "Aren't Sixi dumplings four kinds of dumplings? Why are all the dumplings in this pot round?"

Gong Liang said that although he had never eaten Sixi glutinous rice balls, he had never seen pork and had seen pigs running away. He knew roughly what Sixi glutinous rice balls looked like.

"Master doesn't have time to make four kinds of dishes. There's a whole table of dishes." Zheng Da said, "Don't worry, all of them are delicious, especially the ones with mince filling."

"You didn't see it when you were gone last night. A total of 9 pounds and 4 taels of winter melon candies were used to make mince filling. It must be delicious!" Zheng Da went crazy about Amway mint filling.

While Zheng Da and Gong Liang were discussing rice dumplings, Qin Huai sneaked into the kitchen to watch Chef Jing cooking.

Only Jing Lixiang and Huang Shengli were left in the kitchen. Three pots were turned on at the same time, one pot was boiling fish soup, another pot was cooking braised pork, and the third pot had a steamer set up, most likely steaming the Clipper Flower Palace Lantern Buns.

The color of the fish soup is slightly whitish, not as exaggerated as milky white, but it can also be seen that it has been stewed for a period of time.

Braised pork is a very pure braised pork. The pork belly is 30% fat and 70% lean and is cut into large pieces. You can clearly see the alternating fat and thin layers on the meat. Jing Lixiang flipped the spatula so that every piece of meat was dyed.

It has a uniform sauce color and looks particularly nice and attractive.

As the spatula flipped, the pork belly collided with each other and bounced slightly. Qin Huai was watching from the side, his eyes fixed on the pork belly in the pot. Basically, he couldn't help but swallow a mouthful of saliva every time he looked at it.

Every time the pork belly collides, Qin Huai will automatically fill in the sound effect of DuangDuang in his mind.

Duang~

It’s the collision of fat and fat!

It’s a blend of soy sauce color and soy sauce color!

It’s a delicious symphony and a victory for meat lovers!

Qin Huai knew that Jing Lixiang was highly skilled in craftsmanship, whether it was from Zheng Siyuan's admiration, or from the words of an old customer like Uncle Wang who was obsessed with crab shell yellow, or from the two direct disciples Zheng Da and Huang Shengli's respect for their master.

Qin Huai can feel the infinite admiration.

Not to mention that Qin Huai also touched Jing Lixiang's recipes and actually saw Jing Lixiang's dim sum making skills.

It really goes without saying that the master among masters is so perfect whether it is kneading the dough or preparing the stuffing that one can’t fault it. Just the operation of cooking the stuffing in the video tutorial of Sanding Bao is enough for Qin Huai to learn for several years.

Maybe it's because Qin Huai has only seen Master Jing making Bai'an dim sum. Even if he knows that Huang Shengli is also Master Jing's direct disciple, Qin Huai will subconsciously think that Master Jing is a Bai'an dim sum master, not a red and white super six.

Border warrior.

Without seeing with your own eyes how awesome the other person is, you can't imagine how awesome the other person is just by listening to other people's words.

No matter how good your eloquence is, no matter how arrogant you are, no matter how rich your adjectives are, and no matter how gorgeous your rhetoric, they are not as convincing as the pot of braised pork in front of you.

So tempting.

This plate of braised pork is perfect like the food that appears in TV commercials. It seems that only with the addition of lights, filters, props, and colors can such a logo and standard be created, which can be called a textbook braised pork.

Want to eat.

But I can't eat it.

Qin Huai becomes even more jealous when he thinks that he can't eat it, but Gong Liang actually had it decades ago.

Forget about the male protagonist of Shuangwen, he still eats so well.

The braised pork is out of the pot.

"Master, should I take out the braised pork now?" Huang Shengli asked, handing over the freshly cut vegetables and meat.

Qin Huai took a look at the dishes handed over by Huang Shengli. They were very familiar, cabbage and shredded pork.

Stir-fried pork with cabbage, Qin Huai basically stir-fries half a bucket of the best dish every day.

Speaking of stir-fried pork with cabbage, Qin Huai thinks this dish is really magical.

Just stir-fried cabbage, Qin Huai's stir-fry is pretty good now. Just stir-fried meat, Qin Huai's stir-fry is actually not bad either.

But if these two are mixed together, Qin Huai's speculation will not work well.

Qin Huai couldn't control the degree of it at all. The cabbage was overcooked and the meat was unevenly cooked. If the concept of using more oil would not spoil the dish, the dish would appear greasy and unpalatable. If you plan carefully, add less oil and it will be too oily.

It's not smooth enough.

But Shengli's fried pork with cabbage is quite yellow and very delicious.

Every time Huang Shengli demonstrated frying it first, and Qin Huai fried it again. The fried pork with cabbage cooked by Qin Huai, which was theoretically edible, would become sloppy.

Dong Shi ate Qinhuai cabbage and stir-fried meat every day until he vomited.

As for the set that Huang Shengli demonstrated...

Qin Huai loved to eat. Every time Huang Shengli fried it, he asked Qin Huai to taste it and get a feel for it. Once Qin Huai found it, he would fill up half of the plate. The remaining half of the plate would be constantly trying to get a feel for it, and then it would be completely destroyed.

After practicing the stir-fried pork with cabbage a lot, Huang Shengli discovered that Qin Huai liked to eat it, so he often added this dish to Qin Huai's staff's kitchen. He would serve a dish every now and then, allowing Qin Huai to have the freedom of stir-frying pork with cabbage.

Now Qin Huai can confidently say that he may not know much about other dishes, but he is very familiar with stir-fried pork with cabbage.

Master Jing took the dish and said, "Wait a minute, the fish stew will be out of the pot soon. We will take it out together to save you an extra trip."

"Victory, keep an eye on the fire and drop the sesame oil at the end."

"Okay, Master." Huang Shengli obediently kept an eye on the heat, then Jing Lixiang heated the pot, heated oil, and poured in the meat.

With a "sizzling" sound, stir-fry quickly over high heat.

Then Qin Huai saw what truly superb fire was.

Under the rapid stir-frying over high heat, the meat changed color quickly. Jing Lixiang quickly waved the spatula to try to make every shredded meat evenly heated. After all the meat in the pot changed color, sprinkle a little salt and pour in the cabbage.

Or stir-fry over high heat.

Qin Huai felt that this stir-fried pork with cabbage seemed easy, but he couldn't do it.

He felt the same way when he watched Huang Shengli's demonstration. At first glance, the fried pork with cabbage looked like this, this, this, this and that, and then it came out perfectly.

When he actually operated it, it was like this, like this, like this, like this, and like this, a pot of fried pork with cabbage that was not perfect at all came out like this.

They were all stir-fried with cabbage, and Jing Lixiang was obviously more skillful than Huang Shengli. Qin Huai even felt that Jing Lixiang was not paying attention to the pot at all, and was paying more attention to the fish stew next door.

"Victory, sesame oil."

Huang Shengli drops sesame oil.

Not much, just a dozen drops. The sesame oil floats on the surface of the fish soup like a layer of oily flowers. Stir it with chopsticks and it will disperse.

It was also amazing. After the sesame oil was dripped and stirred, the aroma of the fish soup came out immediately. Jing Lixiang smelled the smell and nodded to Huang Shengli to turn off the heat and simmer for another minute before bringing it over.

A minute later, the fried cabbage and meat are also out of the pan.

Huang Shengli took out the stewed fish and walked out with the stewed fish. When he walked to the kitchen door, he took a deep breath and shouted with great energy: "Zheng Da, bring the food!"

"Come on, come on!" Zheng Da ran in happily, not giving Huang Shengli a chance to serve the food. He had braised pork in his left hand and stir-fried pork with cabbage in his right hand. He stared at the steamer, "Master, what's in the steamer..."

"No hurry, eat first, I remember the time in my heart." Jing Lixiang said.

Zheng Da didn't worry anymore and walked out of the kitchen with the dishes.

Three dishes and one snack are not many dishes for a birthday banquet, but in this day and age, they are definitely a big dish.

In the private room, Zheng Da and Guo Mingzhu's bowls were both empty. There was still a pot of Sixi glutinous rice balls that no one was eating. Their eyes widened when they saw the braised pork and stewed fish, and they didn't pay any extra attention to the stir-fried cabbage.

Meat, very don't give noodles to stir-fried meat with cabbage.

Seeing that Gong Liang's bowl was still empty, Jing Lixiang smiled and asked, "Xiao Liang, why don't you eat? Don't you like glutinous rice balls?"

Gong Liang said quickly: "No, no, I haven't been able to eat dumplings even once this year. How could I not like it? Isn't this Master Jing, are you still busy? The chef who cooked the food didn't serve it, and the others ate first.

reason."

Jing Lixiang sat down with a smile. Even though there was a hideous scar on his face, he looked kind and kind at this moment.

"Today you are the birthday boy, so it is right for the birthday girl to eat first. It is the chef's fault to make the birthday boy hungry." After saying that, Jing Lixiang looked at Guo Mingzhu, "Xiao Guo, right? I often hear Xiao Liang mention you, I

I have an impression of you. Did you come to the state-owned restaurant to buy steamed buns on the 2nd of last month?"

"Yes, yes." Guo Mingzhu nodded repeatedly, "Master Jing, you have such a good memory, I bought it just once."

"It's Xiao Guo. You look good. You can see such a beautiful girl in the crowd at a glance. How could you not remember her?" Jing Lixiang said with a smile and looked at Guo Mingzhu who was staring at the braised pork after speaking.

, Gong Liang, who was trying hard not to stare at the braised pork, Huang Shengli, who was staring at the fish stew, and Zheng Da, who was looking at the Sixi glutinous rice balls, smiled again, "Okay, the dishes are basically ready."

"Shou Xing Gong, use your chopsticks."

Gong Liang picked up the chopsticks and subconsciously wanted to pick up the braised pork. He held it back as soon as he stretched it out and took the chopsticks back in his hand. He stood up, picked up the bowl and filled himself with 4 Sixi Rice Balls.

He remembered that Jing Lixiang asked him to eat Sixi Rice Balls first.

Gong Liang took the initiative, and everyone else also served Sixi glutinous rice dumplings, all of which were the same four, with the exception of Jing Lixiang, who served one.

"I'm getting older, and I feel sick to my stomach after eating too many glutinous rice balls at night," Jing Lixiang said.

Please...you...collect 6...9...books...!

After hearing what he said, Huang Shengli hurriedly got a new bowl from the kitchen and filled Jing Lixiang with a bowl of fish soup.

Everyone is immersed in eating glutinous rice balls.
To be continued...