Chapter 905

At this time, chef Hao stopped and turned around slowly. He was surprised to see that there were so many dishes on the four sides table. Then he remembered to wipe his sweat and said, "I have done so much before I know it."

Xia Xiaoran took the chopsticks and stood in front of the table.

She took a sip of saliva.

In modern times, in order to lose weight, Xia Xiaoran always has to restrain her diet. Although she is a standard eater, she always has to restrain herself in front of delicious food because of her reserve. Now it's different. It's not her body. Finally, I can have a big mouth.

Start with a vegetarian appetizer!

Xia Xiaoran thinks so, chopsticks extend to the closest vinegar cabbage.

Cabbage heart as the main material, add green and red pepper, the color is very beautiful. Xia Xiaoran put a chopstick in his mouth. It is spicy and refreshing, and the heart of cabbage is crisp. It is full of fragrance.

It just seems a little less delicious.

"How, how? What else needs to be improved? " Chef Hao, I don't know where he got his pen, ink, paper and inkstone.

Xia Xiaoran looks at chef Hao in surprise.

Chef Hao laughed a little shyly and said: "this brush, ink, paper and inkstone was obtained from Du Junshu. Come on, come on. What's wrong with the vinegar cabbage? "

Xia Xiaoran thought for a while, and said: "the original taste is good, but if the cabbage heart matches the fresh taste of Shanghai, it should be better. Well... It would be better if you put some fresh shrimps in next time you make this vinegar cabbage! "

Xia Xiaoran snapped his fingers and finally came up with a solution.

"Well, well, well, add shrimps to the pickled cabbage..." Chef Hao didn't mean to retort. He recorded it one by one, and then stared at Xia Xiaoran and said, "come on, you can try this lotus scallop again to see how it tastes?"

Xia Xiaoran nodded and stretched his chopsticks to Furong scallops.

If the vinegar cabbage is spicy with crispness, then the hibiscus scallop is the absolute representative of delicious. Its flavor is light, and there is no complicated procedure in the cooking process. The most important thing is the pure freshness of the scallop.

After gargling, Xia Xiaoran went to taste the hibiscus scallop. His mouth was full of delicious flavor. At this time, even if he put a mouthful of steamed bread in, it was delicious to chew.

It's the perfect dish.

However, compared with the hibiscus scallops that Xia Xiaoran ate in modern times, they are still a little bit tender and smooth, and seem to have some meat taste.

"Well, next time you do it, remember to herd cows... Milk!" Xia Xiaoran suddenly remembered that in the Qing Dynasty, milk was not called milk. People called it milk.

"Mmm, mmm, mmm, adding milk to Furong scallops..." Chef Hao licked the tip of his nose with the tip of his tongue, moistened it, wrote it down, and said, "but how much is appropriate?"

Xia Xiaoran has a black face. She only knows what to add and how much to add! After all, she is not a professional cook now.

"Well, try it yourself! I'm just putting forward some suggestions for reference! " Xia Xiaoran hesitated for a long time and said so.

Chef Hao quickly nodded his head and added the words "self-determination of dosage" at the back of the paper.

Xia Xiaoran had a good time, but he didn't forget to give chef Hao some advice on every dish.

Dry fried red scale fish is scorched on the outside and tender in the inside. The light yellow color makes people salivate. The fish is fresh and tender. With salt and pepper, the taste is unforgettable. The secret sauce of Xia Xiaoran's dry fried red scale fish is added with angelica, which removes the faint fishy smell from the fish and improves the medicinal value of this dish.

The abalone is tender and delicious, which is not inferior to the hibiscus scallops. The taste of abalone is springy, and it tastes very delicious. Xia Xiaoran suggested adding a little sugar to this dish. The sweetness of sugar slightly suppresses the excessive delicacy of various seasonings, so that people can concentrate on the original taste of abalone.

Fried sea sausage with leeks is not only delicious, but also has a unique salty taste. The taste is full and complex. It also has the crispness of sea sausage. On this basis, Xia Xiaoran reduced the original amount of sesame oil, making the taste of this dish more stable than too boring.

Xia Xiaoran racked his brains and almost used all his cooking knowledge.

Hao Dachu is also very awesome. Every dish is written down with great care. Although it is already a chef level, it is still a good apprentice attitude.

Xia Xiaoran took a breath, smoked cucumber, sat down on the small bench.

Eating too many dishes is also a very tiring thing. The lightness of cucumber can neutralize the intricate taste in the mouth.

"That's all for today. Let's see what the guests order and do." Xia Xiaoran arm don't go to behind, beat beat beat old waist board, as if he was a teacher.

Chef Hao is determined to accomplish something. There is no other way. He just grabs Xia Xiaoran's life-saving straw and nods his head and says, "yes, yes, let's go here today. It's already noon. It's time for a guest to come

In this spare time, Du Junshu half stepped on the doorsill, wiped his sweat and said, "I've cut all the firewood in the yard, and I'll have enough today." He said, his eyes can't help falling on the Lu dish on the square table and swallowing saliva loudly.

Delicious food is attractive. Even if you are not a foodie, you probably can't stand the temptation of so many delicious food“ Or you also... "Xia Xiaoran can't bear to stare at him. He's planning to let him in to eat, but he's being planned by Ding Siming, the front hall guy who is running all the way“ I'm still chatting here! There's a big guest coming and ordering a table of Shandong cuisine. We can't afford to offend him. Do something good! " Ding Siming had just been scolded by shopkeeper Li. He didn't look good on his face. It was like the sky that was about to rain but never came down. It was thick with clouds. Xia Xiaoran put up two legs, still have to continue to fight for the task. Chef Hao put down his pen and ink and said, "what did you order?"“ That's a lot. What do you do, such as Hibiscus scallops, pickled cabbage, abalone, fried fish, leek sausage When Ding Siming saw the dishes on the square table, he couldn't help frowning and said, "did you invite a fortune teller? Do you know who ordered these dishes today? " Du Junshu and Ding Siming have the same expression, but monk erzhang can't figure it out. Xia Xiaoran looks at chef Hao and smiles. It's a coincidence. "You don't need to know that, but it's not for this guest... OK, I know. You can go to the front hall and wait. After a while, the dishes will come out of the pot!" Ding Siming was still in suspense, but he had to go to the front hall to listen and drink. His expression was so strange that people wanted to laugh. He twisted his head and took a brisk little step to fly through the corridor in the backyard to the front hall.