Someone in the crowd recognized these two strangely dressed men. One was named Deng Lu and the other was Feng Lanian. They were two independent wealthy men in Xianju City. Although they came from a scholarly family, they liked fine wine and delicious food and often enjoyed themselves.
Cooking, this
This smoked sausage was made by them. Otherwise, which wealthy family could make sausages from several pigs and hang them outside the window? It turned out that after Wu Bushi and Zhou Zhujiu were fired, they went to the city to find work.
, found the one opened by Deng Lu and Feng Lanian
In the restaurant. The two of them had ordered roasted suckling pig from Wang's Restaurant years ago to worship their ancestors. They admired the cooking skills of Wu Bushi and Zhou Zhujiu very much. When they saw their orders, they immediately invited them to join their own restaurant and said:
"We are planning to open a restaurant in Pantan. We are short of stoves. You two came just in time. We have spoken out for you. You will be responsible for the restaurant in Pantan. We will pay for it and you will be responsible for everything. We have already thought of the name of the hotel.
Okay, let’s call it Juxian Tower.”
Just like that, this shop opened across from Wang's Restaurant. The two shopkeepers brought sausages to the guests' tables, and the guests tasted it. It tasted salty and delicious, and when you bite it, oil will come out, and you can smell the unique smoked and grilled flavor.
With the aroma of wine, the taste of the sausage echoes in the mouth, making people have endless aftertaste. The most important thing is that after chewing, a piece of sausage can be eaten in the mouth for a long time, which is an excellent snack for wine.
In the Wang family ancestral hall, the old shopkeeper asked Wang Zhuanglong with a whip: "What is the name of the restaurant opposite and who runs it? Have you investigated? How can Wu Bushi and Zhou Zhujiu have such big capital? No one has any backers.
You know, if you knock on the door rashly, even ten Wang families won't be enough to defeat you."
Wang Zhuanglong only thought of this when his father reminded him. He quickly admitted his mistake and said, "It's my son Lu Yu. I saw the wine they used was branded as Wangjiajiu, and I couldn't help being angry. They must be the mastermind behind the Zhu family."
of."
"Returning to the Zhu family, I still can't tell whether it is a friend or an enemy." The old shopkeeper whipped down the whip and said: "I want you to have a long memory. You offended the Deng and Feng families in the city, and you also caused trouble to the Wang family.
Making an enemy."
If I had known it was the two of them, I would have led people to destroy the sign? Why didn't anyone tell me the news in advance, but my father knew about it before me? He endured the pain, admitting his mistake, but thinking in his heart, who
Stab yourself in the back.
Juxianlou has introduced a new dish called yellow mud snails. The method is to add an appropriate amount of salt to the water, wash the yellow mud snails, filter out the water and set aside: wash the onions and ginger, slice the ginger, cut the green onions into sections, and set aside later.
some, cut them into chopped green onion and minced ginger, set aside; pour the ginger slices, green onion segments and cooking wine into the pot, and add
Pour in an appropriate amount of water, bring to a boil, add the washed yellow mud snails, turn off the heat after they are cooked, quickly pick up the yellow mud snails and put them on a plate; mix the chopped green onion, minced ginger, light soy sauce and marinade according to your favorite taste
, pour it onto the yellow mud snails, then put oil in the pot, heat it up and pour it into the plate, mix well and serve.
"High Balcony·Snail"
Taizhou mud snails, known as spitting iron, only look like broad beans. The shells are thin and the meat is thick, which attracts the attention of diners. Add salt to the water to spit out the sand, cut the green onions into sections, and slice the ginger. Start the pot over fire, add an appropriate amount of water, and add the cooking wine quickly.
Bring to a boil and add the yellow mud snails. Once cooked, turn off the heat. Remove and put on a plate. Mix with minced green onion and soy sauce. Add a spoonful of hot oil to stir up the aroma. It is best to hold a glass of wine and invite friends. In spring, embrace the moon and welcome the wind.
, admiring flowers against the clouds.
This yellow mud snail is moist and soft, fragrant and crispy, plump and delicious. The sweet snail meat overflows with the mellow aroma of rice wine, making it extremely fresh, crisp and fragrant. Compared with Wang's field snails, its taste is several times better. Anyone with a discerning eye will know it at a glance.
This dish is for Wang's Restaurant. The two restaurants have started to compete with each other. When there is competition, there will be excitement, and both sides will continue to introduce good dishes. The guests keep going to the two restaurants with the mentality of watching the excitement.
Explore news.
The two stoves are busy. The process of making wind pig tail is not simple. First, take the pig tail and dry it with salt, refined saltpeter, pepper, fennel, cinnamon and other spices. Rub the pig tail thoroughly with dry marinade and put it in the vat.
Add sugar, white wine and dense braised spice powder, plate up the pig tail and put it into a vat. Apply the remaining dry marinade on the upper meat strips and marinate for three days. Turn the vat over. Then take it out to dry and hang it in the kitchen to naturally
Air dry.
Smoking must be rinsed and dried before smoking. Usually, charcoal and sawdust are needed for every 100 kilograms of pig tails. Hang the dried meat embryos in the smokehouse, ignite the sawdust, close the smokehouse door, and spread the smoke evenly.
The queen of days is the finished product. Then, slice the pig tail into slices and make it.
"Fa Qu Xian Xian Yin·Wind Pig Tail"
Gently shake it until it is as soft as a whip, chop it off and wash it off. Crush it with salt and salt, add spices, fennel, cinnamon and peppercorns. Rub the marinade until it is transparent, and turn the jar again after three days.
Hanging on the beams, it inherits the warmth and coldness of the world, is influenced by the fireworks of the world, and matures in March. Slices are soaked in warm water, stir-fry in a hot oil pan. Salt, sugar, garlic, onion and ginger, shovel over high heat. Serve it to the table again.
wish.
Pig tails have skin and bones, and are also cut into thin slices. A discerning eye will know that this is obviously for the pig ears of Wangjia Restaurant. Pig tails are also called skinned, and the joints are fragrant. They are composed of cortex and joints, and have many skins.
It is heavy in glue and has the effect of tonifying waist strength and replenishing bone marrow. Pigs often use it to drive away mosquitoes and flies, so it is constantly moving from beginning to end. It is a piece of live meat, and its meat quality is better than pig ears.
It's better. A diner with good intentions bought a pig ear in Wang's restaurant. He took a bite of the pig's ear made by Wang's first, and then took a bite of the wind-cooked pig's tail cooked by Juxianlou to compare their tastes: "Try this.
I don’t know what kind of spices are used in the pig tails of Juxianlou, but after one bite, the fragrance penetrates into the soul and leaves a lingering taste in your mouth. This aspect is better than that of Wangjia Restaurant.”
"Not only that, Juxianlou's pig tails have skin, cartilage and joints, and are stronger to bite than Wang's ears." Another guest picked up a piece and said: "Both are animal meat. In comparison, pigs
The tail bone needs to work harder."
"You all don't know how to eat pig tails, let me teach you." The guest surnamed Zhou said: "There is something special about eating pig tails. You need to take a bite of the skin first. It will be soft and chewy, and then bite it.
One mouthful of fat and lean meat, fat but not greasy, lean but not dry, filling your mouth with the aroma of meat. After another sip of wine, all you have to do is use your teeth and the tip of your tongue to search among the bones of the pig tail.
The meat scraps, after repeated attempts, were long gone. I was still reluctant to throw away the bone, so I began to hate myself for not having slender and sharp teeth and unable to explore the scenery inside the bone. In the end, there was only a faint taste of braised salt left.
, if you can’t help but lick it with the tip of your tongue a few times. Don’t feel shy and chew the pig tail, maybe this is the flavor you want.”
"Wise words." The diner opposite praised him, picked up the wine glass in front of him, and after drinking it in one gulp, he suddenly jumped up with a loud sound.