Why chicken is more delicate and tastes better than goose and pork. More reasons for ease depend on the chicken's preference for exercise. And the goose and the pig are the lazy masters, and they sleep more than when they eat.

The best beef tenderloin is difficult to choose in the eyes of others, but Yang Ruo, who has followed the teacher and done it countless times in school before, is familiar with the same thing.

In her previous life, she learned cooking and visited famous teachers, which can be said to be where she went, where she learned. Many of them are local celebrity chefs, she learns with an open mind, and everyone is a technical exchange. Some of them are indeed Tujia practices, which are the so-called Ming Ma cooking.

The master's style, combined with the practices of the Ming Dynasty, and then integrated into it, became the Yang cuisine.

The tenderloin, also known as filet mignon in later years, is selected and loosened on a cutting board, but not too violently. It is better to use the back of the knife or a round blunt instrument to loosen the meat, because of the time relationship, Yang Ruo can only use the back of the knife to pat gently.

Black pepper in large quantities, crushed. Yang Ruo took a look, the black pepper here is a bit like wild black pepper, the size is smaller, and the taste is lighter, but it can come in handy.

Sprinkle with black pepper, add a little cooking wine and marinate with garlic foam. Shred the onion and a fresh egg. Because there is no pasta here, Yang Ruo chose to make cold noodles with a refreshing taste

。 Because the weather is close to noon, the steak is greasy and served with refreshing and delicious cold noodles. It will make people feel fresh and not too greasy.

Because the iron plate has not yet arrived, Yang Ruo will make baked shrimp first, and in terms of steps, it is easier to bake shrimp.

Take out the marinated shrimp, coat it with starch, put it in an oil pan and fry it until crispy, golden brown on both sides, remove and drain the oil. Put the salted egg yolk into the oil pan and stir-fry a small amount of oil, stir-fry until fragrant, add the shrimp, stir-fry quickly, before the pot, and then add the coriander to enhance the fragrance.

Put it on a bamboo plate, take half a purple carrot, carve it into a few flowers, and put it into the shrimp in the bamboo plate for decoration, which is pleasing to the eye.

The salted egg yolk baked shrimp is officially completed.

Yang Ruo looked at it, and the hourglass time in front of the window was not yet halfway through, so she was much more reassured.

That Master Wang gave Yang Ruo an hour, and now the time is only two-quarters of the way it has been. Therefore, it is more than enough time to make the sizzling steak well.

"Little brother, it's already done, salted egg yolk baked shrimp, please serve it to Master Wang and them to taste."

The salted egg yolk baked shrimp just out of the pot, the color is golden, and the shrimp that has been completely fried is like a golden flower blooming on the plate, and Yang Ruo arranges the shrimp into a beautiful dragon head shape.

It also makes the ornamental value of this dish a lot more colorful.

At this time, the baked shrimp just out of the pot has a crispy texture, and the distance from the kitchen to the front hall can allow the hot shrimp to cool down a little, and then eat it, and the softness is just right.

Ah Zhong hurriedly took the plate from Yang Ruo's hand, only to feel that he had never seen this food, but it was fragrant. He couldn't help asking, "What is this food, girl, why does it smell so good, it looks delicious." ”

Yang Ruo is sure that she will use salted egg yolk baked shrimp here to make delicious and attractive dishes, and she is the only one.

So she explained: "The name of this dish is baked shrimp with salted egg yolk."

"What is a salted egg yolk? Why I've never heard of it. ”

"It's a salted duck egg yolk." Ah Zhong didn't seem to understand, and couldn't help asking: "It's the first time I've heard that egg yolk can be used in dishes." ”

"Little brother, go and serve it to Master Wang and the shopkeeper to taste, it won't taste good when it's cold."

Ah Zhong couldn't help but nod again and again when he heard this, "Okay, okay, I'll go." ”

At this time, Master Wang and Zhao Chengzhi were playing chess in the flower hall in front of them, because of their sensitivity to food and fragrance. As soon as Yang Ruo's egg yolk baked shrimp came out of the pot, he smelled it.

Then it begins to capture the source of the scent. "The little girl's movements are fast, and she is making shrimp. It smells and tastes special, but I don't know how it tastes when it tastes. ”

Zhao Chengzhi listened to Master Wang's words before trying to smell the taste. Buyin smiled: "Uncle Wang's nose is really a dog's nose, and it smells so far away." ”

He also tried to smell it, but he could smell the fragrance, but he couldn't guess what the dish was.

"Hey, this girl, she actually used my baby, and the shrimp is too oily, but what is it again?" Master Wang said while smelling the smell.

As soon as he made a move, Zhao Chengzhi couldn't help but laugh when he saw Master Wang, who was very interested.

Xindao: When you taste the dishes made by the girl, see if you can say that I brag or not?

At this time, Chef Wang was already a little impatient, and he must have great expectations for being so enthusiastic about food that he suddenly encountered a taste that he had not tried.

Chef Wang thought that the food would arrive in a moment, but he didn't want to, so he didn't wait for a long time.

At this time, he suddenly saw a piece of purple clothes in front of him, and he couldn't help but be anxious, and he couldn't care about face anymore, so he hurriedly shouted: "Baoyu, Hugh is messing around." Ah Zhong, leave me some."

It turned out to be the pile of purple meat buns that Master Wang saw, it was none other than his baby bump, a fat boy who was as fat as a big stupid bear, Wang Baoyu.

Wang Baoyu is worthy of the true biography of Master Wang, extremely sensitive to food, and can be described as an authentic foodie. He was asleep in the room when suddenly a scent lured his nostrils, and he came uninvited.

From afar, I saw Ah Zhong holding a plate of golden, gold-like delicacies in his hand, and he hadn't eaten it yet. Just smelling the smell, I'm already drooling greedily.

"Ah Zhong, stand, you leave this food for me."

Ah Zhong was bent on serving this dish to Wang Xin as quickly as possible, and heard the foodies behind him shouting loudly. Instead of slowing down, it accelerated.

He covered the plate with wide sleeves. said loudly: "Little master, you can't eat this dish now, but the master wants to try it." ”

Wang Baoyu is the pearl of the family, and no one dares to go against his wishes. It's Lao Tzu's father Wang Xin, as long as he is coquettish, his father will allow it.

So he didn't care about thirty, seven, twenty, and opened his palm, and went to grab it.

Ah Zhong's body is much thinner than Baoyu.

Wang Baoyu is nearly sixteen years old, but he is more than seven feet tall, and the short man is tall and big. dragged Ah Zhong over like a chicken.

Ah Zhong only felt a burst of force, pulling himself over.

Then he heard Wang Xin's words again, so he finally had no choice but to reach out and grab a large handful directly into the plate, stuff the plate into Baoyu's arms, and said, "No, here you are." ”

Baoyu got the plate and was immediately happy, regardless of whether the image was elegant or not, he reached out and grabbed two shrimps and sent them to his mouth.

"Yes, it's delicious. It's what it's made of, it's delicious. ”

He has a big mouth and a big mouth, and in three or two clicks, he has already sent a plate of baked shrimp with egg yolk to his mouth.

After eating, he was still a little unsatisfied, and walked directly to the front hall.