Chapter 321 Squirrel Fish (2)

After finishing the squirrel fish, Wen Mingtang made another dish of garlic spareribs and two cold vegetarian dishes, and then went to the table to prepare the final staple food and snacks to be served at the end of the feast.

On the other hand, Master Xing's place still has a lot of dishes to finish.

After watching Master Xing take the braised pork out of the casserole, Wen Mingtang thought for a while and said, "Master Xing, please remember to call me if you want to help. Master Xing already has a big workload today and has more work to do than me." A lot."

Master Xing said "hmm" and nodded "ok". Although he said "ok", he still pursed his lips and concentrated on holding the braised pork in the casserole.

Wen Mingtang no longer forced himself. From the corner of his eye, he caught sight of Master Xing serving the braised pork on a white square plate. His eyes froze slightly: the square-sized pork was tied with rice dumpling leaves and transferred from the casserole to the plate. Needless to say, Chef Xing’s skills are very good. This dish is a Kung Fu dish. For Chef Xing who has limited mobility, it is not as influential as dishes like spicy chicken. Therefore, the braised pork is very good, and the red sauce is drenched in it. On top of the pork meat, it is extremely tempting.

But... looking at the steaming pieces of braised pork on the white porcelain plate, Wen Mingtang glanced at the casserole aside. Out of a cook's instinct, he felt something was wrong.

It’s not that there’s anything wrong with Chef Xing’s plating. The pieces of braised pork meat are placed in the center of the white porcelain plate, surrounded by green vegetables. This kind of practice is very common at banquets.

It's just... It's winter now. Compared with white porcelain plates, casseroles are easier to collect heat, so they are the first choice for holding hot dishes in winter. The braised pork looks good when served directly in a casserole. In the palace, after winter, the dish of braised pork is directly placed in a casserole and served.

Abandoning the casserole and using a white porcelain plate seems to have no other use except that it can make the braised pork with red yeast rice appear more red against the background of blue vegetables.

Master Xing in that compartment was unaware. After placing the plate, he handed the braised pork to the maid who came to serve the dish, then turned around and started cooking the next dish.

The hot dishes in winter cool down quickly, so the maid didn't dare to neglect them. She took the braised pork and hurried to the banquet.

At the banquet, Mrs. Hou, Mrs. Lu and others were talking, and the aroma of the previous dish, garlic pork ribs, was still lingering in their mouths.

The ribs are rich in texture, crispy on the outside and tender on the inside. Hold the ends of the bones and take a few bites along the ribs to remove all the meat from the bones. It’s not like I’ve never eaten crispy-fried ribs before, and it’s not like there are no cooks who can fry the ribs to such a high temperature. This garlic pork ribs stands out from the others. The reason why it is so fast is the unique and rich aroma of garlic. The original pungency of garlic is transformed into a unique aroma that is "unforgettable" through frying. .

In addition to the pork ribs, it is also mixed with fried garlic and peanuts. It has a rustic texture when chewed. Mixed with the crispy outside and tender meat of the pork ribs, people who eat it can't stop eating it.

Although it is fried in the same way, it does not have the greasy taste that is common in fried food like the squirrel fish. The former uses garlic, while the latter uses sweet and sour sauce to neutralize the greasy taste. It is really hard to accept. chopsticks.

Mrs. Hou nodded repeatedly after eating, and glanced at the few dishes that were served: Although Master Wen is a helping sous chef today and does not cook many dishes, every dish is cooked very well, and almost all the dishes are finished. . On the other hand, Master Xing, I don’t know what happened today, but several dishes in a row were very subpar. Although it may be good compared with the other chefs, but compared with Master Wen who was serving the dishes, I can clearly feel that Master Xing’s dishes today are not good enough. My son is "absent-minded".

When she saw the braised pork meat with no trace of heat, Mrs. Hou couldn't help but gasped. When she picked up a piece of brightly colored braised pork meat with her chopsticks and put it into her mouth, she couldn't help but frown. : To be fair, the quality of this braised pork is much better than the previous dishes such as spicy chicken, but... When the tip of her tongue tasted the coolness of the braised pork on the side next to the porcelain plate, Mrs. Hou shook her head He shook his head and raised his head. When he was about to say hello to Mrs. Lu and others and explain that the cook at home "hurt his hand," he heard the sound of retching from the side.

Mrs. Hou was startled when she heard this. When she saw that it was Mrs. Lu who was retching, she quickly got up and walked to Mrs. Lu. Mrs. Lu followed her back. When Mrs. Lu's reaction calmed down a little, she called the steward and asked the steward to ask for the doctor.

But this move was stopped by Mrs. Lu.

After she calmed down a little, Mrs. Lu, who turned pale, raised her hand to stop Mrs. Hou's actions, shook her head and said: "I haven't eaten meat for a long time, and I ate too much meat today, and it smelled a little uncomfortable. Just rest for a while, it's okay. of."

When Mrs. Hou heard this, her face was still tense, and she turned to look at the Lu family on the side.

The meaning of this look was very obvious. When Mrs. Lu's daughter Qian Niang saw this, she immediately nodded and said: "That's it! My mother is a vegetarian and has not smelled meat and fish for a long time. She feels uncomfortable after smelling too much. Just rest and rest. Second Miss Don’t worry, it’s okay!”

Now that Qian Niang had said so, Mrs. Hou saw Mrs. Lu covering her mouth and nose with a handkerchief, and her expression really softened a lot. She no longer insisted, but worked with Qian Niang to help Mrs. Lu go back to rest.

Now that Mrs. Lu had gone down, the juniors of the Lu family did not dare to neglect her. Even if the two children were not full yet, they put down their bowls and chopsticks and followed her.

After a while of noise, Lin Fei was the only one left at the banquet.

Although he hadn't left yet, Lin Fei put down his chopsticks and glanced at the braised pork meat that had just been served: the braised pork meat with a lot of red yeast rice was surprisingly red in color.

Mrs. Lu is a vegetarian, and the dishes that were served just now include only a few vegetarian dishes and Wen Mingtang's "heart-warming" dishes, but in terms of meaty taste: like squirrel fish, garlic pork ribs, spicy chicken and other fried dishes Although the meat tastes fragrant, it is obviously stronger. Mrs. Lu could still smell the smell. On the contrary, the braised pork meat was already a little cold when it was served, and the taste was not obvious. How could it make Mrs. Lu retching? ?

Was Mrs. Lu's retching really caused by the smell of braised pork? Or... Lin Fei's eyes fell on the overly colorful braised pork meat, and he lowered his eyes and said nothing.

After sitting at the table for a while, when Mrs. Lu came back and saw Lin Fei sitting at the table drinking tea and waiting for food alone, she couldn't help but fell silent: "Afei, you..."

After hearing this, Lin Fei called "Mother" and said seriously: "There are still a few snacks to be served."

Mrs. Hou: "..." This was the first time I found that my second son cared so much about food.

After a pause, and seeing Lin Fei's expression that didn't look like he was joking, Mrs. Hou thought for a moment and said, "The dim sum is not meatless food, and it won't taste greasy. I'll bring some to the guest house soon!"

The banquet was not over yet, and they dispersed before eating a few mouthfuls. It seems that everyone was not full yet.

Of course, the more important thing is... looking at the many untouched dishes on the table, Mrs. Hou shook her head: Master Xing has failed greatly today. The dishes cooked by Master Wen are more reliable. She remembers that those dim sum are Master Wen did it.