“I don’t know if you have ever tasted the mustard duck feet from a roast duck restaurant. If you have and can accept the taste, I highly recommend you try this mustard belly.”

"This dish is made by cutting cooked pork belly into shreds, then cutting it into half-thick powdered skin, blanch it in boiling water, take it out, cool it in cold water, and finally mix it with sesame oil."

"Mustard is a specially made mustard paste using mustard powder and some seasonings. This recipe is my dad's unique secret recipe. The mustard flavor is not too strong, and it goes well with shredded belly."

"If you don't like mustard paste, just pick the one at the bottom. The mustard paste is poured from the top, and the belly and vermicelli at the bottom cannot stick to it before it is mixed. Although it is also delicious when eaten alone, the mustard

If the tripe is not dipped in any mustard paste, it is not mustard tripe."

After 10 seconds, the mustard belly shredded disc was on the disc, and even the little bit of mustard paste left on the plate was dipped in by Ouyang.

"Oops, I forgot to introduce the salt and pepper eel shreds. Although this dish is a cold dish, you have to eat it quickly."

"Although this dish looks like dry-fried eel, it is actually made of shiitake mushrooms. The shiitake mushrooms are cut into strips, coated in starch and fried in hot oil. It is not deep-fried. The oil is drained and allowed to cool before cooking.

Serve it on the table.”

"This dish needs to be cooled before it is crispy enough to eat, but if it is left for a long time, it will become weak again. You have to eat it quickly!" After saying that, Huang Anyao picked up a chopstick.

Three seconds later, the shredded eel with salt and pepper is disc.

"Xiao Huang, don't introduce the cold dishes. Let's introduce some hot dishes. Look, these dishes are already on the table." Xu Tuqiang stared at the long soft fish in front of him and did not dare to move his chopsticks.

Obviously Xu Tuqiang thinks he is a thick-skinned man who can even borrow wine to make steamed buns. But for some reason, in a scene like today, Xu Tuqiang feels that if Huang Anyao doesn't introduce him, he won't be able to do it.

Take out these chopsticks.

If I don’t introduce it, I always feel like something is missing.

Just now Xu Tuqiang secretly picked up a piece of fried jade with chopsticks, and when he ate it, he felt something was wrong. As a stir-fried shrimp, it was already delicious, but he just didn't feel like eating it after listening to Huang Anyao's introduction.

Huang Anyao nodded. In fact, he had almost introduced the cold dishes. He had been slow to introduce the hot dishes because the ones served now were all supporting characters, and the real protagonists hadn't been served yet.

"As for hot dishes, in addition to braised whole pig head, braised lion head with crabmeat and braised silver carp head, there is another dish that is indispensable for the three-head banquet, which is the long soft-pocket fish in front of you."

"This dish is not less famous than the three dishes I just mentioned, because it was the first hot dish at the first banquet of the founding of the People's Republic of China, and is also known as the first hot dish of the founding of the People's Republic of China."

"Long fish, that is, eels. The eels in this season are not actually fat. They are best eaten from June to August. Of course, some people like to eat them in spring. Although the eels in spring are not the fattest, the meat is tender.

, I can only say that each has its own strengths.”

"This dish is not difficult to make."

"Place the long fish in boiling water for a minute and take it out. Heat the pan with cold oil and stir-fry the ingredients. Stir-fry the garlic until fragrant. Then pour in the garlic and chili shreds. Stir-fry for about 10 seconds. Add in the eel.

fish."

“The entire stir-frying process requires adding seasoned soup and hot oil in sequence, continuing to stir-fry throughout the entire process to control the heat, and finally remove from the pan and serve on a plate.”

"At first glance, the preparation method of this dish is very simple. There is no complicated work. There is no need to turn the spoon, and there is no need to pour hot oil when it comes out of the pot like the eel paste. You can still hear the crackling sound when you bring it to the table, but

In fact, the chef’s control and requirements for the cooking temperature are very high.”

"Fierce stir-frying requires heat, and repeated stir-frying requires even more heat."

"This dish is about eating the tender part of the long fish. Pick it up with chopsticks, and the two ends of the long fish hang down, just like the bellyband on a child's chest. When eating, the long fish can be picked up with a spoon, so this dish

It’s named after the soft pocket long fish.”

After talking a lot, Huang Anyao felt so greedy that he stretched out his chopsticks to pick up a chopstick.

Everyone followed closely behind. Wang Gensheng picked up a long fish and watched the two ends of the long fish hanging down. After squinting for a long time, he turned his head and muttered to Chen Juan in a low voice: "Is this what a child's bellyband looks like?"

"Don't worry about what you eat." Chen Juan actively grabbed the food.

CD.

Looking at the empty plates on the table, Qin Huai deeply felt that Huang Anyao had been the young master of Huang Ji for these years, and Huang Ji had really restricted his talents.

When it comes to marketing plans, Huang Anyao did a really bad job.

When you go to the supplier to negotiate the price and get the goods, he can't negotiate the price or the goods.

When I went out to participate in a cooking exchange meeting, I only ate and did not interact with others. I asked why the food at such and such exchange meeting was not delicious.

But as a food host, Huang Anyao is really professional.

If Huang Ji wants to become popular, there is no need to wait for Guoer to appear on "Zhiwei". Let Huang Anyao do a live broadcast and introduce it to the camera while eating, which is more effective than anything else.

It is guaranteed that whichever dish is introduced that day will be sold out.

Anyao chooses, rest assured and reliable.

Qin Huai ate the long fish in a soft bag and silently praised Huang Anyao in his heart.

He said that he always felt that something was missing when eating Xiaozao during this period. It turned out that it was because Huang Anyao was missing to explain in his ears.

Qin Huai felt that these two bites of soft-double long fish today were the most delicious soft-double long fish he had eaten in this month.

Huang Anyao's mouth was a little dry after talking so much, so he drank some water to moisten his throat.

As soon as I put down the cup, the waiter served the food.

Crab meat lion head and braised silver carp head.

The main event is here!

Fresh out of the pan, fragrant, a dish made by Huang Shengli himself!

As the young host, Huang Anyao could only eat at Qinhuai's small stove on weekdays. There were not many opportunities to actually sit at the table and eat the complete three-head banquet. For ordinary guests, Huang Anyao couldn't eat directly on the table at the wedding banquet, so he would sit in the kitchen.

Eating, there are very few times like today when I sit in a box and have a serious three-head banquet.

Now seeing the braised silver carp head being dismantled, Huang Anyao couldn't move his eyes away and subconsciously wanted to use his chopsticks to pick it up.

Then he found that he seemed to be the only one in the whole table who picked up the chopsticks.

Everyone else looked at him eagerly, waiting for him to explain.

Huang Anyao: No, can you all endure this?

The braised silver carp head and crab meat lion head are already on the table. Can you still hold back your chopsticks and wait for me to tell you?

There are people in this world who can resist looking at these two dishes without using their chopsticks, and there is still a whole table full of people!

Is it because the flu has been so bad recently that everyone has a bad cold and can’t smell it?

Huang Anyao was stunned.

Huang Anyao silently put down his chopsticks.

Huang Anyao cleared his throat.

Huang Anyao tried hard to look away from the head of the braised silver carp.

"Since this banquet is called the Three-Head Banquet, the real protagonists are of course the braised silver carp head and crab meat lion head that were just served."

"When braised silver carp head, you should choose..."

"..."
Chapter completed!