"This braised golden belly is really delicious. It's the best I've ever tasted! Feng Xiao, I didn't expect that your cooking skills are so good?! I think whoever cooks you in the future will be really lucky!" In addition,

At the table, Liu Mengyu spoke loudly.

"Um, Sister Liu, but I am a boy." Feng Xiao smiled bitterly.

"That's right, Brother Feng, why do I think your cooking skills have suddenly improved? Although it was delicious when I ate it yesterday, I didn't feel as addictive as today. I don't know how to describe it.

!" Li Yi said while eating. At this time, there was still a lot of marinated money tripe in his bowl. It was obvious that he had just snatched it and he had won a great victory.

"Li Yi, you even dare to steal your grandfather's food." Mr. Li was furious.

Feng Xiao found it funny and said, "Mr. Li, there are still a lot of dishes. I guarantee that everyone of you will be full." After hearing what Feng Xiao said, Mr. Li finally calmed down.[

"The next two cold dishes are onions mixed with fungus and coriander mixed with Xin Mei. For the onion mixed with fungus, I use green peppers and red peppers as garnishes, which can better reflect its bright color. It also has the effect of sterilization, anti-stress and prevention of blood clots. Mixed with coriander

This cold dish in Xinmei tastes delicious after being cut into shreds and served cold. You can eat it now without being in a hurry. It will be better to eat it after you finish the boiled fish. It can remove the fishy smell in your mouth."

"Come down and try the boiled fish I made." Feng Xiao continued.

When everyone heard what Feng Xiao said, they all started to eat this dish.

"This boiled fish dish is very authentic! The texture is smooth and tender, oily but not greasy. It removes the fishy smell while maintaining the freshness and tenderness of the fish. It is spicy but not dry, numb but not bitter. It is really delicious

It’s so enjoyable!” As a Sichuan veteran, Mr. Yan has the most authoritative comment on this dish.

"Well, it's really enjoyable! Sister, you should try it too!" Li Yi added a piece of fish to her bowl without waiting for Li Yan to agree.

"Brother, you know I don't eat spicy food." Li Yan frowned and said, obviously resisting the boiled fish fillet in the bowl.

"Hey, sister, this is made by Brother Feng. What Brother Feng makes must be of high quality. If you really don't eat it, you will regret it. If you don't eat it, then I will eat it?!" Li Yi said.

When Li Yan heard what her brother said, she picked up the boiled fish fillet and put it into her mouth without thinking. When she took a bite, she found that the fish meat was very tender and smooth. It was just like Mr. Yan said, spicy but not dry.

, numb but not bitter. It tastes very satisfying. I don’t need anyone else to say anything next, and I pick up another piece of boiled fish fillet and put it in my mouth.

"Sister, am I right?!" Li Yi burst out laughing after seeing Li Yan like this.

Feng Xiao also laughed when he saw Li Yan like this. Then he said to Mr. Yan, "Old Yan, you are from Sichuan. Would you like to introduce the origin of this dish to everyone?"

"Haha, Xiao Feng, are you trying to embarrass me? What's so difficult about this?" Mr. Yan put down his chopsticks, cleared his throat and said, "Boiled fish originated in the Yubei area of ​​Chongqing. This dish was invented.

The master is

He comes from a Sichuan cuisine family. In a cooking competition held in Chongqing in 1983, he won the first place with this boiled fish dish. In fact, the preparation of this dish is very similar to boiled pork slices. And he made it

The inspiration for this dish comes from a friend who has played with me since childhood. This friend lives by the Jialing River. Every time his friends come to visit, he always brings a few freshly caught Jialing River grass carp. Every time we get together, we have a few drinks.

The cup is sure, but every time it’s time for a meal, the chef starts to worry about cooking. It’s not for anything else, just because his friend has been avoiding eating big meat since he was a child, and there is no accurate food at home.

When preparing other meat, when he was worried, the grass carp jumping around in the wooden basin reminded the chef. Why not boil "fish meat" to treat his friend? So, boiled fish was born.

What's more, what he didn't expect was that the fish meat was so delicious and spicy that his friend was full of praise. The master himself was also surprised after tasting it. From then on, the master began to study "

"Boiled Fish", we strive to achieve excellence in many aspects, from the characteristics of the fish, the spicy combination to the innovation of color. After more than a year of hard work, in 1985, the boiled fish was basically finalized. Moreover, because the dish of boiled fish

The characteristics of the dish are "spicy and spicy", which makes boiled fish very popular all over the country. How about it, Xiao Feng, am I right?" Mr. Yan looked proud at this time.

"Sure enough, Mr. Yan is from Sichuan. What he said is really detailed." Feng Xiao immediately flattered him, which made the smile on Mr. Yan's face become even brighter.

There were so many people just eating boiled fish together, and within a short time, they were all taken away.

"The next thing I want to introduce to you is the silver pot fish balls with chives. To put it simply, this dish is water balls, also known as fish balls. Fish balls are a traditional food often cooked in Fuzhou, southern Fujian, and Guangzhou. Because it

smell

Delicious and delicious, it is an indispensable seafood delicacy for people living in coastal areas. Fuzhou is close to the sea and rich in aquatic products. There is a saying here that "no dinner is complete without fish balls". Fish balls are famous for their emphasis on ingredient selection and production technology.

Recently, fresh yellow croaker, mackerel, eel, and squid are the main ingredients. However, I don’t have the ingredients mentioned above, so I used cuttlefish instead. When eating, mince the fish meat and add appropriate amount of ginger juice.

,salt,MSG

, pound into fish paste, mix in potato starch, mix well, squeeze into small balls, add in boiling soup and cook. The color is like porcelain, rich in texture, crisp but not greasy." Being a chef is really hard work, watching

While others are eating, I can only stand aside and watch.

"Feng Xiao, I think if I come to your rental house every day to eat, the rent will not be charged to you. How about that?" Liu Mengyu said while eating.

"No! Brother Feng wants to cook for us. I can't eat anything cooked by anyone except what he cooks." Li Yi said. When such a beautiful woman as Liu Mengyu spoke, it was naturally difficult for Mr. Li and the others to refute.

When Li Yi said this, the four old men immediately gave expressions of appreciation.

"Classmate, how can you make money with a beautiful woman? Don't you know that boys need to know how to be humble?" After Liu Mengyu said with a charming smile, the lethality of mature women is not what ordinary people can imagine, and Li Yi also made a fuss at this time.

He blushed and stopped talking, causing Liu Mengyu to burst out laughing.

.I thought they were out for fun this time, so Mr. Li and the others kept a low profile. Although Liu Mengyu knew that they might not be ordinary people, he didn’t think too much about it. If Liu Mengyu knew the identities of the four old men now, he didn’t know if he would be frightened.

Have to fall straight off the chair?

ps: Let’s advertise this book’s QQ group. All readers are welcome to join this book’s QQ group. The group number is 294958237.
Chapter completed!