Chapter 949

As a big food country, Chinese people really eat better than Eagle people.

Regardless of form or taste, Chinese cuisine is hanging Eagle national cuisine.

Hongmenlou is known as the No. 1 Restaurant in Langdon Chinatown, "Sichuan and Guangdong are unique". It is good at both Sichuan and Guangdong cuisine, as well as the integration of Sichuan and Guangdong cuisine.

In the Antique Red Gate Building banquet hall, there are many friends and the dishes have been served.

Tonight is the gathering of "overseas Hongmen" leaders. Both upstairs and downstairs of Hongmen take out 12 points of spirit to serve, and the chef naturally goes all out.

Crispy bean crown pork chop

Boil the washed pork chops in cold water, then apply soy sauce, and then fry them in a 60% hot oil pan until the surface is golden.

Put a little salad oil in the pot, stir fry dry pepper Festival, pepper, star anise, Kaempferia and cinnamon, and then stir fry with ketchup. Add high soup and salt to taste, put in the fried ribs, simmer over low heat until the bones are removed, take them out and put them on a plate for use.

Heat the salad oil in the pot, add green and red pepper, crisp yellow bean dregs, fried minced garlic and fried bread bran, add salt and monosodium glutamate to taste, ladle it out of the pot on the ribs and decorate it with crisp soybeans.

Deep-Fried Dough Sticks pineapple shrimp

Cut the pineapple and fried dough sticks into strips and put them on one side of the plate.

Wrap the prawns with crispy paste, fry them in an oil pan, remove them and put them on the other side of the plate.

Put a little oil in the net pot, boil the orange juice, add sugar, thicken it into sweet and sour juice, pour it over the loaded pineapple fried shrimp, and sprinkle popcorn.

Boiled sea cucumber and mustard in bean soup

First fry the dried peas in a hot pot, put them in a pressure cooker and add water. After covering, press for half an hour, remove the cover and decant the water, and then beat the pressed peas into mud with a machine.

In addition, boil the mustard in a boiling pot, take it out, chop it up and squeeze out the water.

Cut the ginseng into slices and simmer it in fresh soup.

Soak job's tears, oats and red beans with clear water, and then steam them in a cage for standby.

Heat the chicken oil in the pot, stir fry the chopped mustard a little, add salt, monosodium glutamate and chicken powder to taste, take it out of the pot and set it in the yard bucket, and then turn it in the sand pot for use.

Heat the lard in a clean pot, add pea mud, stir fry a few times, add high soup, add sea cucumber, job's tears, oats and red beans, bring to a boil, season with salt, monosodium glutamate, chicken powder and sugar, thicken with wet starch, and scoop into a sand pot.

Goose liver and vanilla beef

Dice the clean beef, marinate it with salt, flower carving wine and pepper, put it in a pan with bottom oil, fry until the surface is burnt and slightly yellow, and then take it out of the pan for use.

Cut the foie gras into small pieces, pat with dry raw powder, put it into a hot oil pot, fry until the surface is crisp, and then come out of the pot.

Cut the honey beans into sections, put them into a boiling water pot with oil and salt, boil and set aside.

Heat a little rattan pepper oil in the pot, stir fry ginger slices, garlic slices, onion grains and citronella pieces to make them fragrant, then add diced beef, diced goose liver, red pepper and honey bean segments, stir fry with salt and pepper to adjust the taste, and then take them out of the pot and put them on the stone plate lined with Rosa red lettuce.

In addition, there are Jinsha banana, mint baked paste crab, wonton soaked beef fillet.

Crispy tripe with double peppers, excellent grouper tripe, with broken wild pepper and rattan pepper oil as the main materials, mixed with juice and soaked taste, spicy, fresh and crisp.

Snacks include shrimp dumplings, steamed pork balls with pearl, chicken feet with abalone sauce.

Drinks include silk stockings milk tea, lemon tea and black pine dew tea.

The ingredients of Guangdong food + the practice of Sichuan food, the seasoning of Sichuan food + the production of Guangdong food, and some French food ideas are added, which is the integration and innovation of dishes, which is an eye opener and a feast for the mouth.

In short, Yu pomelo ate very well. If she shared the table with others, it might not be enough for her.

After three rounds of wine and five flavors of dishes, Yu Yue asked Luo Yingxue, "what's the matter?"

Luo Yingxue has been a little unnatural since she entered the hall and sat down.

She said, "I feel... Someone has been staring at me..."