Thanks: Ma Xiaoyue, the crane giant for your generous reward. (Ask for collections, ask for tickets.) ）

##

The five of them had already finished greeting and sat down one after another, Su Jin glanced at the dishes on the table, fortunately it was completely different from the vegan banquet that night, so he was relieved; Speaking of which, together with today's time, I have eaten three times on "Hefeng Lou", if others ask, I am always embarrassed to say that I have eaten a vegetarian banquet twice, and I will regret it to death.

As the master, Yan Biyun beckoned the maid to pour wine, Su Jin knew that he was not good at wine, and when the others drank it all, he just tasted it, which caused the four people at the table to look sideways for a while.

"I'm sorry that I can't drink enough to drink even rice wine." Su Jin also felt panicked on his face.

At that time, he often wondered why some people were dizzy and babbling gibberish after drinking a little wine, and it was only now that he himself became a person who was not strong enough to drink, and he understood the difficulties of those people.

"Master Su, today is Biyun's friend's visit, if you don't drink, wouldn't it be a big scene, don't worry, this is my treasured low-alcohol wine, soft temperament, I won't get drunk if I drink a few more glasses."

Su Jin rolled his eyes and thought: Is it still fucking fashionable to persuade wine here.

Even so, Su Jin didn't want people to look at him as a child, and he had already refuted Yan Biyun's face, and it was not good to embarrass people again, in fact, Yan Biyun also took care of Su Ji, and he showed up on stage that day to help Su Jin draw lots, which was already quite face-saving.

Thinking of this, Su Jin picked up the cup of residual wine in front of him and drank it all.

Everyone applauded, Yan Biyun smiled slightly, and greeted: "The small city of Luzhou is not as good as the food in Bianliang, today the master has done his best to make a few specialty dishes, everyone try it." ”

After that, he pointed to a plate of small petal-shaped dishes and said: "This is the white waist of the chrysanthemum sheep, Brother Shaoqing must like this bite." ”

Song Shaoqing said with a smile: "I, the Song people, love sheep in the north and fish in the south, I didn't expect that there are sheep kidneys to eat in Luzhou, let me try it." ”

After that, he picked up a chrysanthemum-shaped white lamb waist with a knife and put it in his mouth, chewed it carefully, and praised: "The smell is gone, it is tender and delicious, and the condiments are also used properly, so you can feast on it." ”

Su Jinxin said: "Why does this surnamed Song like to eat lamb kidneys, is that what he said. Isn't it working? I couldn't help but glance at the delicate Mrs. Song, and secretly screamed in my heart that it was a pity.

"Master Su, Master Li, you also try this." Yan Biyun greeted.

"I don't like to eat sheep in the next place, and the taste of the kidneys is heavy, and I can't eat it." Li Chong directly refused.

"You don't need to eat ...... below" Su Jin opened his mouth and said in one sentence.

Song Shaoqingjun blushed and said: "Actually, the sheep kidneys are not what you think, it is true that this thing has the effect of strengthening the kidneys, but it is more beneficial to various symptoms such as lumbar pain, weakness of feet and knees, deafness, etc., and the two of them are terrible if they don't eat it." ”

Su Jin stretched out his chopsticks without saying a word and put a piece in his mouth, Song Shaoqing didn't expect his words to work so well, and he was immediately overjoyed; He didn't know that it was Yan Biyun who stretched out his little hand and twisted it fiercely on Su Jin's waist, and Su Jin obediently complied, not that his words had any effect.

Yan Biyun stretched out his hand and twisted it, regretting it in his heart, why did he uncontrollably want to ravage Su Jin, wouldn't this give him a sense of lightness, which was embarrassing; Peeking at Su Jin, seeing him munching on his cheeks, he didn't show anything unusual, and looked left and right, and saw that no one noticed what he had just done, so he felt a little calmer, and the red tide on his face receded.

"Chrysanthemum sheep white waist, what about chrysanthemums?" Su Jin asked stupidly.

"Su Gongzi is really joking, where do chrysanthemums come in late spring, and the sheep kidney is cut by a sharp blade to form petals, so it is named; This dish is actually very complicated. Song Shaoqing didn't just show off, but also knew a lot about it, and after saying half of it, he sold Guan Zi and others to ask.

That Li Zhong took care of himself and took a sauce duck head to deal with it, completely ignoring Song Shaoqing's feelings, but Su Jin couldn't bear it, and asked playfully: "I want to hear it." ”

Song Shaoqing was overjoyed, shook his head and said: "Since Su Gongzi is interested, he will be verbose in the next two sentences, the sheep loin is extremely troublesome just to remove the taste, and it is necessary to remove more than 100 tendons one by one, and then soak it in cooking wine and ginger slices for a day to not lose the freshness and remove the peculiar smell; Then mix it with salt and taro powder, cut the cucumber into cubes, mix it into a paste with the oil sauce ginger sweet and sour wine taro powder, and then pick up the kidneys slightly through the oil, and then fry them in the oil with cucumbers, onions, ginger and garlic, and finally put the seasoned sauce and kidneys into the stir-fry out. The process of stir-frying is the word 'fast', only fast can ensure freshness, but too fast is easy to fry and undercooked, so the grasp of the heat is the biggest criterion for whether the chef is qualified. ”

Everyone opened their mouths wide when they heard this, but they didn't expect that this Song Shaoqing really had a hand, and what he said was the way, this time even Li Chong, who was gnawing on the duck's head, forgot to suck the duck's brain, and looked at him blankly.

"Brother Song, Su Jin has been taught." Su Jin is telling the truth, he also claims to be a petty bourgeoisie, but compared to this Song brother, he is a pseudo petty bourgeoisie.

"Where, where, what is this? Have you ever seen my second uncle, when he had dinner at the house, it was amazing. Song Shaoqing said with a smile.

Mrs. Song said coquettishly: "How can you arrange the second uncle like this, it would be strange if he knew that he would not reprimand you greatly." ”

Song Shaoqing said disappreciably: "How can this be considered an arrangement?" Zi said: I don't get tired of eating, I don't get tired of being fine, even the saints are so particular about food, this way is by no means heretical but a deep gentleman's way. ”

Su Jin is about to throw himself to the ground, it seems that he wants to live an upper-class life in the Song Dynasty, but he can't really do it without a little bit of goods in his stomach.

"Dare to ask Brother Song, what's so special about this dish?" Su Jin ordered a plate of dishes that looked like fried meat rolls.

"This plate, although Miss Yan didn't introduce it, I don't think I will admit it, it should be called a sheep tongue stick." Song Shaoqing looked at Yan Biyun and said.

Yan Biyun smiled and said: "Brother Shaoqing's good eyesight is the sheep's tongue stick, try it first." ”

Everyone picked up the chopsticks and chewed them carefully, Su Jin frowned slightly and said, "It seems that there is a smell of fish in it." ”

Song Shaoqing raised his big finger and said: "Su Gongzi has good qualifications, has the demeanor of gourmet, he can eat the surimi without eating it once, and if he is immersed in this road more in the future, he will definitely become a connoisseur of food." ”

Everyone rolled their eyes: "Who will dip in this, what the hell." ”

Song Shaoqing continued: "This dish is more complicated to make, take a few eggs from three-year-old local chickens, and beat the egg whites and egg yolks separately. Then cut the lamb tongue into shreds, mix well with salt, egg white, wet taro powder, sesame oil. Divide the shredded lamb tongue and minced fish into two parts, stack and roll into a cylindrical shape, and steam them slightly over a strong fire. Mix flour and wet taro flour with egg yolk salt to make an egg batter. Heat the wok and put in the lard, the lamb tongue roll is dipped in dry taro powder, hung with egg batter, fried in the pot until the crust is golden brown, cut into small pieces and neatly stacked on the plate, as if it is a blooming lotus flower, and then put on all kinds of decorative side dishes, this is the finished work. ”

Everyone was dizzy and didn't hear what he was talking about, but in their hearts, they admired Song Shaoqing's research on this road, and it was hard for him to remember so many processes, obviously because he was immersed in the way of food.

Su Jin said with a smile: "The name of the sheep's tongue is not very good, since the presentation is in the shape of a lotus, I think it is elegant to call it 'Tongue Blooming Lotus'." ”

Everyone applauded, and Yan Biyun said with a smile: "This will change the name on the recipe, and in the future, the sheep tongue sticks of "Hefeng Lou" will be called 'Tongue Blooming Lotus'." ”

It is gold that always shines, Su Jin reacted quickly and changed the name of a dish, and when Song Shaoqing was in the limelight, he lost no time in radiating light, and Yan Biyun's heart suddenly rose with a joy for no reason.