The two princes were enjoying golden lionfish together, and then making the same dish was obviously unnecessary. Lin Dan did not pay attention to the waiter who was constantly urging him. He only picked a few pieces of fresh waist flowers, put out a beautiful wheat ears and flower knife, and quickly stir-fry the flower shape in the pot. Then he used sesame paste, peanut butter, red oil, balsamic vinegar, white sugar and other seasonings to form a thick sesame paste, poured it on the waist flowers, and slowly explained in his mouth: "When mixing the sauce, water, oil, sesame paste and peanut butter, you must be strong. Only when the sauce is strong can the sauce be hung on the waist flowers and not dripping, look."

She picked up a piece of waist flower to signal everyone to observe carefully. The waist flower was wrapped in a very thick and thick sauce. You could imagine its deliciousness without tasting it, just looking at the appearance. However, the sauce was so thick, but it was still firmly attached to the surface of the waist flower, without dripping a single bit, which greatly retained the taste and taste of the waist flower.

Xiaochu Qiu took a serious look and then quickly wrote down the tricks of this dish.

"Take it out." Lin Dan washed the pot and continued to cook the next dish. The two princes had noble identities and had already eaten it. It was obviously unrealistic to let them wait for dishes one by one. She had to pick a few dishes that were simple to cook and stir-fry quickly, and pile up a table of banquets as soon as possible so that they could look good and make guests feel at ease and comfortable.

Many of the dry goods were not delivered and could not be used. Lin Dan had to check the water tank and found that there were a few live sea cucumbers and abalones in it. He quickly took them out and cleaned them.

"I want to make a cold live sea cucumber. Do you have ice cucumbers in your store? If you have one, just chisel a few pieces to bring them over." Lin Dan quickly treated the sea cucumbers as she spoke.

"Yeye yeye, Zhou Fu, hurry up and bring a few ice cubes to the cellar!" Qiu Xiaochuzi turned around and instructed the chefs. Since Lin Dan started soaking black ginseng, these chefs stopped their work and stared at her with bright eyes. It is a once-in-a-lifetime opportunity to learn some secret techniques from the top chefs.

Zhou Fu ran to the cellar, fearing that when he was away, Manager Lin taught some unique skills, but he didn't learn it.

Lin Dan cut open the belly of the live sea cucumber, remove the internal organs, clean it, and then cut it into Tongtian strips. He slowly explained in his mouth: "Living sea cucumbers are also troublesome to handle. What is the trouble? That is, the heat is not easy to control. When the heat is big, the sea cucumber will be overcooked. The meat is hard and cannot be bitten. When the heat is small, it is not cooked, and it has a fishy smell. I will teach you one way, that is, when the water is about to boil, it will be touched. If the finger can only stay in the water for a breath and pump it out. After it is out, the skin is burning, it means that the heat has arrived. Put the cooked sea cucumber strips into cold water will soften and affect the taste. Cook it again at this time, pour in ice water and freeze it quickly. The meat of the sea cucumber will tighten quickly, forming a unique taste of softness on the outside and toughness on the inside, which is very suitable for making cold dishes."

She put the cooked sea cucumbers in ice water for use, and set up a pot to make a cold sauce. She used fresh chili, shallots, garlic, light soy sauce, balsamic vinegar, etc. into fine pieces to mix sesame oil into a bright brown juice, and poured it on the iced sea cucumber strips, which became a dish.

Qiu Xiaoqiu quickly picked up the chopsticks and took a bite. Tang Jiu also tasted a little under the old shopkeeper's stare. The narrow phoenix eyes suddenly burst out with a bright light. Without any other reason, the taste of this cold live sea cucumber was simply amazing. The original fishy and astringent taste of the sea cucumber was not at all, but added a full umami flavor. The crisp and thorny taste was a little soft and glutinous, and the soft and glutinous outer layer was soaked in the sour and sourness of the cold sauce. The taste was so beautiful that it was indescribable.

Qiu Xiaochuzi regretted it a little, regretting that he shouldn’t have picked up this chopstick. If he didn’t pick it up, he wouldn’t know how delicious this dish was. If he didn’t know how delicious this dish was, he wouldn’t feel heartbroken when the waiter took it away.

Tang Jiu's pair of eagle eyes stared at the waiter, which made the other party creepy and wanted to walk close to the wall.

Lin Dan took out the abalone and continued to explain: "The taste of live abalone is not as good as dry abalone and is not elastic enough, but I have a way to use live abalone to make the taste of dried abalone, that is, the sugar water treatment method. First, put the live abalone in ice and freeze and shape it, and then soak it in sugar water. The soaked abalone can easily brush off the outer black film."

She held the abalone soaked in sugar water in her hand and gently brushed it. The black film that was not clean in the past fell off, and the white and tender abalone was exposed in the air, making her look surprisingly good.

"Cook the clean-clean abalone with shells. After that, remove the shell and pick up the meat, and wait for the dish to be put into the dish. The live abalone cooked in this way has a soft and glutinous texture and is almost comparable to the dried abalone. The dish I make now is braised live abalone, mix it with an appropriate amount of fine salt, sugar, cooking wine, and broth, simmer over low heat for a while, and finally add the soy sauce to bright red, thicken it over high heat to collect the sauce. Okay, I'll take one for you to taste."

Lin Dan took out an abalone and put it alone in a small plate. The rest was taken away by the waiter. Everyone rushed up to taste it, but they were all squeezed away by Tang Jiu. He relied on his skills to almost capture most of the abalone, with a look of satisfaction on his face.

After making a few meat dishes, Lin Dan put a clean monkey head mushroom into milky white soy milk and cooked it until it was half-cooked, then took it out, and then continued to cook it in bone soup. Add different seasonings at different times, and gradually boiled a pot of milk soup into red soup. When the monkey head mushroom is cooked, the surface collapses into irregular grooves, which looks like a brain marrow, then carefully remove it with a colander, and the original juice is thickened.

When the waiter came to serve the dishes, he was stunned and asked in confusion: "We haven't had a monkey brain in our store for a long time. Where did this oily monkey brain come from?"

"This dish is called Hongba Monkey Head, which is made with Monkey Head. First use soy milk to add fishy smell, then bone soup to add marrow flavor, and finally use red soup to add meat flavor. After passing the three soups one by one, it not only retains the umami flavor of Monkey Head, but also increases the unique fishy smell and meaty smell of the brain marrow, which can almost be fake and real."

Although Lin Dan said it simply, it is even more difficult to make. It is knowledgeable to add what ingredients to the heat, what flavor to add to the ingredients, when to change the soup, and when to be released from the pot. If you miss a step, the flavor will be skewed; if you have a little bit of force, the stewed mushroom will break, and every tiny detail hides a deep foundation.

Even if everyone present saw Lin Dan do it with his own eyes, they would not be able to understand the secrets at all. This is the case with the top chef. If she doesn't say it out loud, you can't even learn a little even if you read it a hundred times. This is what is called "holding the universe in a spoon, and refining real gold in the fire."

Tang Jiu picked up the chopsticks as usual, trying to poke a little monkey head mushroom down, but was blocked by Lin Dan's long spoon, and said helplessly: "Brother, take it easy. I finally made the shape of a monkey brain. If you chopsticks, there is a hole in the monkey brain. How do you ask the guests to eat it?"

Tang Jiu put down his chopsticks and looked disappointed, but the scent of the red monkey's head lingered in his nose, making him unable to bear it, so he secretly ran to the front hall, thinking that he could not eat, and it would be better to see others eat. But he soon realized that seeing others eat several times more cruel than not being able to eat them.

The originally empty front hall was filled with diners, all of whom were hooked by the delicacies on the tables of the two princes. The waiter asked them what dishes they wanted to order, and they pointed to the side and urged: "Just order Prince Cheng's table of dishes, and serve them to me as it is, hurry up!"

Various scents floated in the air, causing people to drool.

It's not over yet. Prince Cheng commented while eating, with a surprisingly loud volume: "Oh, this cold sea cucumber is too fresh, the taste is crisp and smooth, which is awesome! It's not easy to make this taste. It will be hard when the heat is high, and it will become fishy when the heat is low, and it won't be a dish. The heat is just right, just right!" He gave a thumbs up while saying.

Prince Gong took advantage of the inability to speak and quickly picked up food, eating so hard that he was full of oil.

"Hey, is this dried abalone or live abalone? The umami flavor is so strong, it should be live abalone, the taste is so glutinous and so chewy, and it should be dried abalone, g, I can't taste it!" Prince Cheng smacked his mouth while eating.

The waiter bowed and replied: "Your Majesty, this dish uses live abalone, and the treatment method is quite special, so the taste is a little more unique."

Prince Cheng waved his hands repeatedly: "This is not unique, it is very unique! I have eaten so many abalone, and this taste is the most palatable, which perfectly combines the advantages of dry abalone and live abalone!"

Prince Gong still didn't speak, he just ate a hard meal.

"Oiled Monkey Brain?" Prince Cheng was satisfied after eating the last dish: "Since the famine in the south, I have not eaten the Oiled Monkey Brain for more than half a year. It tastes good and really tastes good. The red oil soup is stuffed into the brain. If you bite it, you can splash juice in the gap between your teeth. The faint fishy smell blends with a faint freshness, which is simply amazing!"

He slapped the spoon that Prince Gong had reached out and hugged the whole dish in his arms.

The waiter carefully explained: "Prince, this dish is not a monkey brain, but a monkey head mushroom. Do you want to try it again?"

"Hey, it was made of monkey head mushrooms?" Prince Cheng was stunned. After tasting it over and over again, he couldn't realize anything was wrong. "g, no, I have eaten a few hundred or dozens of monkey brains. How could I not taste it? This is the dish made by monkey brain, and it is still the freshest. The monkey brain that has just been knocked out of the skull. Don't mess with me!"

"I really didn't care about you, I just made it with monkey head mushrooms." The waiter couldn't help laughing and crying.

Prince Cheng stopped talking, avoided his younger brother who rushed to grab food again, ate all the monkey head mushrooms in a few bites, and sighed: "No matter whether it is monkey brain or monkey head mushroom, I love this taste! It is the way to make vegetarian dishes into meat dishes, and the original taste is so strong and unique. This chef's skill is this..."

Prince Cheng raised the thumb of his left hand, then raised the thumb of his right hand, and then put the two thumbs together to indicate the meaning of "achieve the pinnacle".

"It's not much worse than the imperial chef in the palace!" Prince Gong exclaimed sincerely.
Chapter completed!