Doomsday Pavilion

Regardless of the fact that everyone is overwhelmed, even if watching Qin Wuyong's live broadcast is about to set off a stormy sea.

The Bafang Building was still as quiet as a pool of stagnant water, and everyone waited eagerly for the result of the last competition.

The severe air-conditioning on all sides of the Bafang Building has long been useless, and the rising temperature and anxiety made everyone sweat.

And this time, the others didn't have such a good taste. Only the seven judges had dishes in front of them.

Lin Chou's southern suckling pig hand, and Lao Xue's lamb's tail eats three times.

Xue Zhen nodded,

"Little friend, please."

Lin Chou had sold the face of Old Xue.

"Old Xue, you should come first, my dish is just a daily meal, there is nothing to say."

Old Xue's top-notch man was trembling. Even if he didn't have his mind to try, he would have to delay this time. Can Qi Lan Shan seize the opportunity to escape?

Xue Zhen sighed deeply, and had to say,

"Well, everyone, eat this lamb's tail three times, one plate, three flavors."

In a wide plate, it is divided into three partitions like water waves, which is very elegant.

"Look at this part, everyone. This is roasted lamb's tail. The lamb's tail has a fat taste and a lot of fat. If it is grilled in a normal way, it is all right, but... if the oil is too much, it will be lost. If the fire is lighter, it will be slightly greasy, but as far as the old man knows, a Mongolian preparation method happens to avoid this deficiency."

"This dish is called grilled lamb's tail, but it is actually made by deep-frying."

"Inheriting the traditional and simple method of Mongolian cuisine, just mix it with sugar, various dried fruits, Beijing cakes, hemp kernels and free mix, while the lamb’s tail is fresh and steaming, and then stick it on the surface of the lamb’s tail, and then wrap it with a layer of egg white. Fry the golden brown in 50% hot oil and just cut it into thin slices."

"Fried lamb's tail has a fruity aroma and is sweet and delicious. It can be used as an appetizer or dessert. It can be described as a vegetarian."

Old Xueyi talked about the dishes with a good idea, and had no other thoughts, and forgot everything before.

Everyone listened to Old Xue's account and then went to eat this dish, and it seemed to have added a few extra wonderful flavors.

"Not bad."

Old Zhao was still stern, as if everyone present owed him five hundred yuan.

Qin Wuyong said,

"Although it sounds strange, it tastes really good, and there is some meat attached to it, which is surprisingly light."

Xue Zhen nodded slightly.

"This is roasting lamb's tail. The meat of lamb's tail is the finest, the most tender, and the fattest. There is no extra skill in roasting lamb's tail. Stir the scallion and **** in high heat. After the soy sauce is fried, the lamb's tail is added. No water is added. The rice wine and beer are simmered over a small fire, and simmer until the soup is gathered up and the color of the soup is red and bright."

"A good roasted lamb's tail soup is rosy and thick, and the lamb's tail meat powder is white in color, which is the top grade."

Wanjun is like a small mouth and a slight sip, the tail of the sheep is not big, and it is easy for ladies to enter.

The white mutton has an extraordinary fragrance, the wine taste is not in the slightest, only the long base taste is left.

The meat of the lamb tail is delicate and tender, the gravy is gravy, and the soup is soup, one inside and one outside. When they are intertwined in the mouth at the same time, it really makes the heartbeat to miss a few beats.

Wan Junru did not hesitate to praise, and said openly,

"Master Xue, this is the best lamb's tail I have ever tasted. There is no one."

Xue Zhen's eyes were unusually soft and smiled, "Then thank you girl, if the girl likes it, and if there is a chance in the future, I will come to my Bafang Building often, Old Xue, I will eat with the girl."

"Then thank Master Xue for his kindness."

Then Xue Zhen pointed to the last part of the torn long strips of mutton and said,

"Steamed lamb's tail is a famous dish, and its status is not under steamed lamb. Lamb's tail strengthens the waist and kidneys to nourish qi and blood. It can nourish deficiency and nourish the body. Steaming lamb's tail can best reflect the ancient wisdom of Chinese people."

"Tan lamb's tail is put in a deep bowl, seasoned with thyme, pepper aniseed onion, ginger, garlic, etc., and then covered with a damp cloth and steamed on a tray. After removing it, tear it out along the lines of the meat and place it in a long strip. Drain the bowl when steaming lamb's tail. For the soup, turn on a low fire, boil the soup and add light oil-that is, chicken fat. Chicken fat and duck fat are the yellowest and brightest in color, which can make the soup bright and savory... and then a little bit of gorgon juice, Let the broth thicken and pour it on the lamb's tail shreds. The green side dish next to it is salted celery leaves, which clears the mouth and enhances the taste."

Everyone had their own thoughts after tasting them one by one.

Qin Wuyong had an occupational disease, and said with a twitch of his mind.

"Ahem, in addition to the unpleasant association of the name... the taste of these three dishes is absolutely amazing!"

"..."

The onlookers who didn't know the truth were also happy when they thought so.

Why don't you go to heaven?

...

Old Xue is so professional that Lin Chou can only come forward and introduce his own dishes.

"Southern suckling pig hand, well, there's really nothing to say, it's home cooking."

Six of the seven people were rolling their eyes, and only Wan Jun was smiling.

"Southern milk is actually red fermented bean curd, fermented fermented bean curd with monascus, rice wine, etc., which has a fat and wine aroma, and also has a little sweetness. It goes well with trotters."

"Put the green onion and **** in the pot, blanch the pig's feet in water for thirty-five minutes, then take it out and soak it in ice water to cool thoroughly. In the meantime, you need to gently rub and wash the pig's trotter with your hands. Replace with ice water several times until the surface of the water does not show excessive oil The flowers are fine, remove the big bones and cut them into pieces."

"Saute fermented bean curd in a frying pan, add pork knuckles and fry until fragrant, add soy sauce and other things, put it in a clay pot and simmer over low heat, and it's done."

This is the same as nothing!

You simply said that the pig's knuckles can be stewed with seasoning, and it is not as clear as everyone can see.

This claypot pork knuckle is red and shiny, and the thick aroma of collagen can be smelled from far away, which is unique and vivid.

The pork trotter's leather is bright and red, and the juice is so soft that it trembles as if it is frozen between the chopsticks.

Looking at the trotters on the chopsticks, Qin Wuyong felt that the delicacies he had eaten flashed in his head like a horse lantern.

"Gudong."

He swallowed embarrassedly, and couldn't wait to put the pig's hoof into his mouth.

The skin and flesh melted in the mouth, and the muscles and collaterals carried a slight Q bomb. The double feeling stimulated the tip of the tongue and the brain circuit, and it was as satisfied as electricity.

The fermented bean curd not only brings the beauty of color perception, but also enriches the level of the pig's hand. As Lin Chou said, this is really a perfect match.

Wan Junru also ate two pieces in a row, his eyes sparkling.

"Delicious is delicious... But boss Lin, you are not kind, and we won't steal your secret recipe. What is this?"

Wan Junru pulled out a few strange little things from the clay pot, pointed at them and asked.

Just your sharp eyes...

Lin Chou rolled his eyes.

"Dried tangerine peel and cured duck, they are delicious. I forgot to mention it just now."

Wan Jun is like a smile,

"Sure enough, good cooks are also qualified liars, always thinking of sneaking in something that others don't know when they are not paying attention."

Lin Chou blinked his eyes with an innocent face.

"Drink too much, don't you know, this handsome really forgot...Is it impossible to bluff you?"

"Hehe, that's not sure."

Xue Guangyuan faced the other two people,

"Niu Lanshan, Niu Lanqi, what does it mean that you two are sitting in this judging seat but not tasting dishes?"

"..."

Niu Lanshan's nose tightened and the corners of his eyes twitched, I can go to Nima!

Okay, you are immortal, you are looking forward to the death of your brother-in-law, so you can take the opportunity to inherit his two precious sons, right?

At this time, Niu Lanqi threw out a sentence so hard to die.

"Lan Shan and I vote for Xue Zhen."

Niu Lanshan came out with a cold sweat, and it was finished.

Zhao Qingcang grinned out of the two characters.

"Ha ha!"