Dali Temple Small Dining Room

  Chapter 321 Squirrelfish (2)

   After finishing the squirrel fish, Wen Mingtang made another dish of garlic ribs and two cold vegetarian dishes, and then went to the counter to make the last staple food and dessert at the end of the banquet.

   On the other hand, at Master Xing's place, there are still many unfinished dishes.

After watching Master Xing put the finished braised pork meat out of the casserole, Wen Mingtang thought for a while and said, "If Master Xing wants to help, remember to call me. Master Xing is already taking on the big job today, and he has more work to do than me. A lot."

  Master Xing said "Yes", nodded and said "Okay". Although he said yes, he still pursed his lips and concentrated on serving the braised pork in the casserole.

From the corner of his eyes, Wen Mingtang caught sight of the braised pork meat served by Master Xing and put it on a white square plate, and his gaze froze slightly: the square-sized pork meat was bundled with rice dumpling leaves and transferred from the casserole to the plate. Needless to say, Master Xing’s craftsmanship is a kung fu dish. For Master Xing, who is inconvenient in hands and feet, it does not have as much influence as dishes such as spicy chicken. Therefore, this braised pork meat is very good, and the red sauce is dripping On top of pork meat, it is extremely attractive.

  But...Looking at the pieces of steaming braised pork on the white porcelain plate, Wen Mingtang glanced at the casserole on the side again, out of a cook's instinct, he somehow felt something was wrong.

   It’s not that there is something wrong with Master Xing’s plate arrangement. The pieces of braised pork in the white porcelain plate are placed in the center, surrounded by green vegetables as a backdrop. This practice is very common at banquets.

  It's just... It's winter now. Compared with white porcelain plates, casserole is easier to gather heat, so it is the first choice for holding hot dishes in winter. This braised pork meat served directly in a casserole is not bad. In the palace, after winter, the dish of braised pork meat is directly put into a casserole and presented.

   Abandoning the casserole and putting it in a white porcelain plate seems to have no other purpose except to make the braised pork meat with red yeast rice look more red against the blue vegetables.

  Master Xing in the other room suddenly didn't realize it. After setting the plate, he handed the braised pork meat to the maid who came to serve the dishes, and turned around to start the other dishes.

  The hot dishes cool down quickly in winter, and the servant girl dared not be negligent, so 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 last dish, garlic pork ribs, was still in their mouths.

   The pork ribs are rich in taste, crispy on the outside and tender on the inside. Take a few bites along the ribs by pinching the ends of the bones, and then remove the meat from the bones. It is not uncommon to have fried ribs before, and it is not uncommon for a chef to fry ribs to this level. This garlic pork ribs can stand out from the rest, and the reason for the quick disc is the unique and strong garlic aroma. The original spicy garlic is turned into a unique aroma that makes people "unforgettable" after frying. .

  In addition to the pork ribs, there is also fried chopped garlic and peanuts mixed in. It has a rustling texture when chewed. It is mixed with pork ribs that are crispy on the outside and tender on the inside.

Although it is the same deep-fried food, it does not have the same greasy taste as 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 again and again, and glanced at the few dishes that came up: Although Master Wen is the assistant chef today, he doesn't cook many dishes, but every dish is very good, almost all of them are off the plate . On the other hand, Master Xing, I don’t know what’s going on today. A few dishes in a row are out of standard. Although it may be good compared with the chef next to him, but compared with Master Wen who served the dishes, it’s obvious that Master Xing is not good today. My son is "absent-minded".

Madam Hou couldn't help gasping when she saw the braised pork meat that was no longer hot, and she couldn't help frowning when she picked up a piece of brightly colored braised pork meat with her chopsticks and put it into her mouth : In all fairness, the standard of this braised pork meat is obviously much better than the previous dishes such as spicy chicken, but... when the tip of her tongue tasted the cool braised pork meat on the side of the porcelain plate, Mrs. Hou shook her head He shook his head, looked up, and was about to say hello to Mrs. Lu and the others, and when he explained that the cook "injured his hand", he heard a retching sound from the side.

Madam Hou was startled when she heard the words, and when she saw Madam Lu who was retching, she quickly got up and walked to Madam Lu. Mrs. Lu walked along her back, and when Mrs. Lu's reaction eased a little, she called the steward and ordered the steward to invite the doctor.

   But this move was stopped by Mrs. Lu.

After she calmed down a bit, the pale-faced Madam Lu raised her hand to stop Madam Hou's actions, she shook her head and said, "I haven't eaten meat for a long time, but I ate a lot of meat today, and it smells a little uncomfortable. Just take a little rest, it's okay of."

  Mrs. Hou heard the words, her face was still tense, and she turned to look at the Lu family beside her.

The meaning of this look is very obvious. Seeing this, Madam Lu's daughter, Xi Niang, immediately nodded and said: "That's right! Mother is a vegetarian, and she hasn't smelled meat for a long time. She feels uncomfortable after smelling too much, just take a rest, Second Miss Don't worry, you'll be fine!"

  Since Xi Niang said so, Madam Hou saw that Madam Lu's face had indeed eased a lot after she covered her mouth and nose with a handkerchief, so she didn't insist anymore, but together with Xi Niang helped Madam Lu go back to rest.

  Since Mrs. Lu went down, the juniors of the Lu family did not dare to neglect, even if the two children were not full, they put down their bowls and chopsticks and followed.

  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 serving of braised pork meat that was served just now: The braised pork meat with a lot of red yeast rice was surprisingly red in color.

Mrs. Lu is a true vegetarian. Among the dishes served just now, she only touched a few vegetarian dishes with Wen Mingtang's "soft heart", but if you talk about the meaty taste: deep-fried dishes like squirrel fish, garlic pork ribs, spicy chicken, etc. Although the smell of meat is fragrant, it is obviously stronger. That Mrs. Lu smelled it, but it was always good. On the contrary, the braised pork meat was already a little cold when it was served, and the smell was not obvious. How could it make Mrs. Lu retch? ?

  Madam Lu's retching is really caused by the smell of braised pork meat? Still... Lin Fei's eyes fell on the overly bright braised pork meat, and he lowered his eyes and said nothing.

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

  After Lin Fei heard the words and called "Mother", he said seriously: "There are still a few desserts that have not been served."

  Mrs. Hou: "..." It was the first time that the second son cared so much about food.

  Paused, facing Lin Fei's expression that didn't seem to be joking, Mrs. Hou thought for a while, and said: "Dim sum is not a meat food, and it is not greasy. I will take some to the guest house in a while!"

  The banquet was not over yet, and they broke up after a few mouthfuls. Presumably, 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 fallen short of standards today, and Master Wen's dishes are safer. She remembers that the dim sum dishes are warm Master did it.

  (end of this chapter)