Thanks to: Classmate Ma Xiaotiao and Giant Crane for their generous rewards. (Please collect and vote.)
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The five people had finished chatting and sat down one after another. Su Jin glanced at the dishes on the table and found that they were completely different from the vegetarian banquet that night, so he felt relieved. Speaking of which, together with this time today, in "He Feng"
I've had it three times upstairs. If anyone asked me, I would be embarrassed to say that I had two vegetarian dinners and would regret it to death.
As the master, Yan Biyun greeted the maids to pour the wine. Su Jin knew that he was not good at drinking, so when everyone else drank it all in one gulp, he only tasted it briefly, causing the four people at the table to look at him sideways.
"I'm so drunk that I can only drink three or two glasses of rice wine. I'm really sorry." Su Jin also felt his face burning.
In later generations, he had never been so timid at the wine table. At that time, he often wondered why some people became dizzy and talked nonsense after drinking just a little bit of wine. It was only now that he himself had become a heavy drinker that he understood.
difficulties for those people.
"Mr. Su, my friend Biyun is here today. If you don't drink, it won't be a disgrace to the scenery. Don't worry, this is the low-alcohol wine I treasure. It has a soft temperament. If you drink a few more glasses, you won't get drunk."
Su Jin rolled his eyes and thought: Is it still fucking fashionable to drink alcohol here?
Even so, Su Jin didn't want people to think of her as a petty person. She had already refuted Yan Biyun once, so it would be hard to embarrass others again. In fact, Yan Biyun took good care of Su Ji. That day, he showed up on stage to help Su Jin draw lots.
It’s already quite a show of respect.
Thinking of this, Su Jin picked up the remaining glass of wine in front of him and drank it all in one gulp.
Everyone applauded, Yan Biyun smiled slightly, raised his chopsticks and greeted: "The food in the small town of Luzhou cannot be compared to the food in Bianliang. Today the master chef tried his best to make a few special dishes. Let's have a try."
After that, he pointed to a plate of small petal-shaped dishes and said, "This is chrysanthemum lamb waist. Brother Shaoqing must like this bite."
Song Shaoqing smiled and said: "I, a Song Dynasty person, like sheep in the north and fish in the south. I didn't expect that there are also sheep kidneys in Luzhou. Let me try it."
After saying that, he picked up a white lamb waist that was cut into a chrysanthemum shape with a knife and put it into his mouth. After chewing it carefully, he praised: "The smell is gone, it is tender and delicious, and the seasonings are also used appropriately. It is a feast for the mouth."
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Su Jin thought to herself, "Why does this Song surnamed like to eat sheep kidneys? Could it be that his child's function is not good?" He couldn't help but take another look at the charming Mrs. Song, secretly feeling pity.
"Mr. Su, Mr. Li, you guys also want to try this." Yan Biyun greeted.
"I don't like to eat sheep. The kidneys have a strong taste and are hard to eat." Li Chong refused directly.
"I don't need to eat..." Su Jin spoke unabashedly, telling the truth.
Song Shaoqing's handsome face turned red and he said: "Actually, sheep kidney is not what you think. It is true that it has the effect of strengthening the kidneys, but it is more effective in treating various symptoms such as pain in the waist and spine, weak feet and knees, and deafness.
It’s a good thing, if you two don’t eat, it will be a waste of natural resources.”
Without saying a word, Su Jin stretched out his chopsticks and put a piece into his mouth. Song Shaoqing didn't expect that his words had such an effect, and he suddenly beamed with joy; but he didn't know that it was Yan Biyun who stretched out her little hand and put it hard on Su Jin's waist.
After giving it a twist, Su Jin obeyed obediently, not that his words had any effect.
Yan Biyun stretched out his hand and twisted it, feeling regretful in his heart, why he couldn't help but want to ravage Su Jin, wouldn't it make him feel frivolous, which is so embarrassing; he glanced at Su Jin secretly, and saw him
He puffed out his cheeks and chewed without any sign of anything strange. He looked around again and saw that no one had noticed what he had just done. Then he felt a little at ease and the blush on his face dissipated. Where are the chrysanthemums and sheep kidneys in the season?
The sharp blade cuts it into a petal shape, hence the name; the process of this dish is actually very complicated." Song Shaoqing was not just showing off, but he also knew a lot about it, and gave up after half the sentence and others came to ask.
Li Zhong just picked up a duck head and dealt with it without caring about Song Shaoqing's feelings. However, Su Jin couldn't bear it and asked jokingly: "I would like to hear the details."
Song Shaoqing was overjoyed, shook his head and said: "Since Mr. Su is interested, I will tell you a few words. Just deodorizing the lamb waist is extremely troublesome. It requires removing more than a hundred tendons one by one, and then soaking it in cooking wine and ginger slices for a day.
This will not only remove the deliciousness but also remove the odor; then mix it with salt and taro powder, cut the cucumber into cubes, mix it with oily soy sauce, minced ginger, sweet and sour wine and taro powder to make a paste, then lightly dredge the kidneys in oil, and then
Stir-fry cucumbers, onions, ginger and garlic in oil, then add the prepared sauce and kidneys and stir-fry. The process of stir-frying is very important. Only fast can ensure freshness and tenderness, but it is too fast and easy.
It's not cooked yet, so the control of the heat is the biggest criterion for whether a chef is qualified."
Everyone's mouths opened wide when they heard this. They didn't expect that Song Shaoqing really had the skills to speak eloquently. This time, even Li Zhong, who was chewing on the duck head, forgot to suck the duck's brain and looked at him blankly.
"Brother Song, Su Jin has learned a lesson." Su Jin said this sincerely. He also claimed to be a petty bourgeoisie, but compared with this brother Song, he was a fake petty bourgeoisie.
"What the hell, what is this? You have never seen my second uncle. When dinner is served in his house, it is amazing." Song Shaoqing laughed.
Mrs. Song said coquettishly: "How could you arrange for my second uncle like this? It would be strange if he didn't reprimand you if he found out."
Song Shaoqing didn't take it seriously and said: "How can this be considered an arrangement? The Master said: You never tire of fine food, and you never tire of fine food. Even saints pay so much attention to delicious food. This way is by no means a heresy, but is deeply in line with the way of a gentleman."
Su Jin was about to fall into despair. It seemed that if he wanted to live a high-society life in the Song Dynasty, it would be impossible if he didn't have some food in his stomach.
"May I ask Brother Song, what's the point of this dish?" Su Jin ordered a plate of dishes that looked like fried meat rolls.
"This dish, although Miss Yan didn't introduce it, I think I won't admit it wrong. It should be called Sheep Tongue Sticks." Song Shaoqing looked at Yan Biyun and said.
Yan Biyun smiled and said: "Brother Shaoqing has a good eye. It's just the sheep's tongue stick. Let's try it first."
Everyone picked it up with chopsticks and chewed it carefully. Su Jin frowned slightly and said, "It seems to have the taste of fish in it."
Song Shaoqing raised his finger and said: "Young Master Su is very qualified and has the demeanor of a gourmet connoisseur. He can taste the taste of surimi without even eating it. In the future, if you practice more in this way, you will definitely become a connoisseur of gourmet food."
Everyone rolled their eyes: "Who would dip their vaginas in this? Damn it."
Song Shaoqing continued: "This dish is more complicated to make. Take several eggs from three-year-old local chickens, beat the egg whites and egg yolks separately. Then cut the lamb tongue into shreds, wet the taro powder with salt, egg white and sesame oil and mix well. Mix well.
Divide the shredded lamb tongue and fish minced into two parts, stack them and roll them into a tube shape, put them in a basket and steam them over high heat. Mix flour and wet taro powder with egg yolk and salt to form an egg paste. Heat the wok and add lard and lamb tongue.
The rolls are dipped in dry taro powder, topped with egg batter, fried in a pan until the crust turns golden, cut into small pieces and neatly placed on the plate, as if they are blooming lotus flowers, and then placed with various decorative side dishes, this is considered a treat.
Done."
Everyone was so dizzy that they didn't hear what he was saying, but from the bottom of their hearts they admired Song Shaoqing's research on this subject. It was hard to believe that he actually remembered so many processes. He was obviously deeply immersed in the art of gourmet food.
The reason.
Su Jin smiled and said: "The name of the sheep's tongue sign is not very pleasant. Since the plate is in the shape of a lotus, I think it would be more elegant to call it 'tongue-spreading lotus'."
Everyone cheered loudly, and Yan Biyun said with a smile: "This will change the name on the menu. From now on, the lamb tongue sticks in "He Feng Lou" will be called 'Tongue Blossom Lotus'."
Gold always shines. Su Jin reacted quickly and changed the name of a dish. When Song Shaoqing was out of the limelight, he lost no time in shining the light, and Yan Biyun suddenly felt an unreasonable joy in his heart.dd