A birthday called a table of dishes, netizens said that it was too hearty, that is, there was no birthday cake
Not long ago brushed to a video, star Wan Ziliang sighed that the years urged people to pass too quickly. This video made me feel a lot of emotions, I thought I was still a wind chaser teenager and didn't want to be confused years. Time used to feel so slow, and now it feels rushed for another year. One birthday is another birthday, and as always, I just want to eat a bowl of egg noodles that the old mother boiled by hand. But on holiday, a table of dishes was ordered, and the family got together. After posting a circle of friends, friends said that there was no birthday cake. Personally, I really don't have that habit, and I don't even have a dish in the past. Take a look at today's dish, and guess how much it costs.
Cold cuts are double-spelled, using a combination of Dongfeng snail and roast duck. Cold cuts are also well-known cold dishes, and according to custom, they are the first to be served. Dongfeng snail cooked just right snail meat elasticity is very good dipped in mustard soy sauce is very flavorful, as for the roast duck oil more and more delicious to eat.
Braised lamb is a dish I particularly like, using local goats. Goats are generally stocked on the slopes with sufficient mobility and abundant forage, so the meat quality is very good. The lamb must be cooked with a skin, so the stewed meat is super delicious.
Water-scorched prawns, the prawns are selected with black spotted knots. It is much cheaper than the nine-section shrimp, but it does not lose the nine-section shrimp in terms of meat quality. Boiling water seems simple but actually needs a lot of skill, after boiling water, add onion and ginger a little oil to boil for a while and then pour in the prawns to sear. After cooking slightly, remove and put it in ice water to tighten the meat.
Steamed grouper, the flesh of the grouper is very gelatinous and tastes very fresh. The fish is processed and steamed over high heat for 10 minutes, then drizzled with a special flavor and sprinkled with shredded shallots and ginger peppers. Finally, boiling oil is poured on and stir-fried, and the taste is so good.
The pastry is marinated for several hours using the ribs of the day in a special sauce. Then remove the water and fry it with a little starch. Fry first over medium-low heat, then re-fry once with high oil temperature. After frying, sprinkle with a special spice powder.
Eel pork knuckle soup, a soup cooked with fresh white eel meat and pork knuckle. The soup base is cooked with pork knuckles, angelica, cinnamon sticks and goji berries until cooked, then add ginger slices of shallots and eel meat pieces and cook to taste. A soup with a very delicious taste and nourishing.
Steamed bamboo clams, the general bamboo clams are very small. But today's matching is made with a large bamboo clam, which must be cut open to remove internal organs and steamed with a pre-soaked vermicelli. After steaming, sprinkle with chopped onions, ginger and garlic and pour boiling oil, then pour on the flavor.
Steamed crabs, crabs of this season are very fat. If you make it yourself, it's easy to just brush it and poke it with chopsticks. After buckling, steam until cooked, if asked for higher, you can sprinkle with green onion, ginger and garlic and drizzle with boiling oil. This is not only more beautiful color, but also more fragrant and more flavorful.
Crab meat soup with char siu bun is a semi-staple food and soup. It is made with some ingredients such as crab meat, imitation fish stingers, and hair vegetables, and adds seasoning after cooking, and then seasons them with water starch to smooth state. The half soup and half paste are very flavorful and taste excellent with char siu buns.
The last dish is the staple sticky rice, which is accompanied by many ingredients such as shiitake mushrooms, dried scallops, dried shrimp, braised pork and so on. It is a very characteristic local staple food pairing, and after eating one bowl you will want to eat the second bowl. The portions of these ten courses are generous and taste good, not much price difference compared to making them yourself but much easier. Just these ten dishes, do you guess how much it will cost?
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