Stir-fried white mushrooms with spinach, pan-fried lamb chops, chopped fish head with peppers, a red pear slice, and a fish ball soup.

If you look at the name of the dish, it's nothing, and it's common to look at the ingredients, but the key is the dish after it's made.

Spinach fried white mushrooms, white and neat white mushrooms, neatly arranged on the tender green spinach, white and green are very distinct, and after tasting a bite, fragrant and refreshing, white mushrooms do not have the musty smell of mushrooms, spinach is less of its own greenness, and it tastes more with a slightly sweet taste, which is very unique.

Obviously, this spinach is made when blanching the water to accurately grasp the weather, seven ripe, not only can make the spinach taste crisp, but also remove other peculiar smells, such a heat mastery is not overnight practice, not a long time to master the mastery.

In addition, not too much seasoning is added during the stir-frying process, only salt is added to flavor it, so as to highlight the refreshing and fresh aroma of white mushrooms and spinach itself.

When eating this dish on weekdays, ordinary cooks generally use a variety of chicken soup to enhance the flavor, in order to make the dish taste better, but in this way, although the taste is also delicious, but it masks the taste of the ingredients themselves, and if you eat too much, you can't eat anything, and sometimes even if no one explains, you can't tell what you are eating.

The dishes made by Shen Xiangmiao use the simplest method, but the delicious taste of the ingredients themselves is perfectly presented, which can be said to be a skill.

Next up is the fried lamb chops, several rib-baring lamb chops, neatly arranged in a white porcelain plate, each of the same size, with an attractive brown color, covered with a fine layer of cumin powder and chili powder, and on the side are garnished with carrots and white radish strips.

It didn't look special, but after Lu Shaoye took a bite, he found that he seemed to be thinking too simply.

The lamb chops are fried, but not greasy, the entrance is very tender, soft and easy to chew, and there is no half of the mutton fishy taste at all, eat a bite only feel the mouth full of meat aroma, the cumin and chili powder on the top are rich, after eating a bite, people suddenly have a heroic momentum, and they can't wait to eat meat and drink wine to feel happy.

Lu Shaoye almost didn't stop gnawing one of the lamb chops, and when he saw the red and white radish strips on the side, his mind moved.

In addition to being used as a decoration, it is estimated that it is to put some vegetarian dishes on the side of the mutton, which can be regarded as a meat and vegetable match.

Lu Shaoye didn't think too much, he just grabbed the radish strips and put them in his mouth, but after entering the mouth, he was shocked.

This radish, crisp, sour and delicious, with a slight spicy, but more sour, sweet and salty, summed up in two words - refreshing!

Lu Shaoye admitted that he had eaten a lot of delicacies, but it was the first time he had eaten such a thing, and he glanced at Shen Xiangmiao in surprise: "Miss Shen, this is ......"

"Kimchi, soaked in salted water, tastes very greasy, and it goes well with this fried lamb chop." Shen Xiangmiao explained with a smile.

Lu Shaoye licked the taste of the so-called kimchi remaining on his lips, and couldn't help but smack his lips.

Indeed, after eating a few bites of kimchi, the mellow aroma of the lamb chops he ate just now did not make him feel greasy at this time, and because he had a great appetite after eating kimchi, he wanted to eat a few more pieces of lamb chops to satisfy his hunger.

"Not bad." Lu Shaoye nodded again and again, and then went to look at the chopped pepper fish head.

The head of the wide fish head is finely covered with a layer of red minced chili, minced garlic and green onions, the plate under the fish head is a layer of mellow oil, exuding bursts of fragrance, it can be said that it is full of color and flavor, eat a bite, the fish meat is tender and delicious, the taste is fresh and fragrant, and the spicy one is even more enjoyable.

Shen Xiangmiao looked at Lu Shaoye's enjoyment, and the corners of her mouth couldn't help but raise slightly.

This chopped pepper fish head is an authentic Hunan dish, and it is also her specialty dish, and the taste is very authentic.

If it is rested in modern society, the fish head is generally a fat-headed fish, but at this time this kind of fish is not common, Shen Xiangmiao chose a relatively large silver carp head, there are no fish bones at the fish head, and the fish meat is also very delicious.

Split the fish head in half and wash it, add pepper, oil, salt, cooking wine, etc. to marinate for a while, put it into the plate with shredded green onions, shredded ginger and garlic slices at the bottom, add chopped pepper and put it on the cage to steam, sprinkle with green onion, ginger and garlic after coming out of the pot, and then pour hot oil, this dish has an attractive color and delicious chopped pepper fish head out of the pot.

This dish is not difficult, but it is not easy to do well, the fish has a fishy smell, especially the earthy smell, so cooking wine must be used when pickling, and ginger shreds must be laid in the dish to remove the fishy when steaming, and in the final pouring is the key, the oil temperature should be high, but not too high, the control of the heat is very critical, and the taste of Hunan cuisine is heavy, the oil is also heavy, if the fish head is steamed out, if the water is too much, you need to pour some out, in order to grasp the proportion of juice and oil, to achieve the final deliciousness.

These Shen Xiangmiao knew it, but Lu Shaoye didn't know it as a layman, but he only knew that this dish was extremely delicious and very enjoyable to eat.

The last dish looks like a beet after a meal, but the color is an uncommon red, thin slices, neatly arranged one by one, forming a circle in the middle of the plate, and in the center is a pattern with green radish slices, and a few coriander leaves are placed as decorations.

The red and green match, quite a bit of red flowers and green leaves, it looks good.

That's what it tastes like......

Lu Shaoye put a piece in his mouth, squinted his eyes slightly, and then smiled: "This, is it Sydney?" ”

"Exactly, this dish is called rouge pear, the pear is pitted and sliced, white sugar and wine are put into it, stewed and frozen outside overnight, and the rouge pear is ready." Shen Xiangmiao explained with a smile.

In other words, last night, this dish was ready, just waiting for him to come to dinner today.

It can be seen that Shen Xiangmiao is very concerned about this matter.

Lu Shaoye suddenly felt that this Sydney pear tasted so sweet that it could be sweet to the heart.

As for the last dish, fish ball soup, the delicious fish soup floats in a white, round, and delicious fish ball, plus cabbage leaves to match, the taste is also very delicious.

The whole is four dishes and one soup, each dish is impeccable, delicious and comfortable to eat.

Lu Shaoye naturally ate with an open appetite, and felt that Shen Xiangmiao was very attentive to coming to eat today, which was also a good mood.

A good mood naturally means a good appetite, these four dishes and one soup were originally the amount of two or three people, but this Lu Shaoye ate almost one by himself, and he ate a round belly and burped.

It's a bitter friend on the side.

I got up early today, Lu Shaoye didn't eat breakfast because he wanted to come to Shen Xiangmiao's house for dinner, and because he was bored to pass the time, he pulled You'an to play chess and fight all morning.