Delicious food: Dress up as a woman and be a little busy

Chapter 233 Cooking Show
After chatting with Luo Tianyou for a while, seeing that it was late, Luo Yutong took him to the private room on the fourth floor.At this time, everything was already ready, even the five gourmets sat together, the only thing missing was Luo Yutong, today's protagonist.

Checking her appearance outside the door of the private room, Luo Yutong took a deep breath, and pushed open the door of the private room under Luo Tianyou's encouraging eyes.

The private room named 'Xin' is the largest private room on the fourth floor, and it can usually accommodate more than 30 people.At this time, for Luo Yutong's tasting meeting, the large log table that should have been placed in the private room was replaced by two long tables, and on the opposite side of the table was a neat cooking table.At this time, there were five gourmets sitting at one long table, and Lan Xin, Jeremy and others were sitting at the other long table.

"Mistress, let me introduce some gourmets to you." Butler Ferdinand stood not far from the long table, saw Luo Yutong walking in with Luo Tianyou, first greeted Luo Tianyou, Bring Luo Yutong to the long table.

Sitting in front of the long table were four men and one woman, all wearing suits and dresses, with smiles on their faces, looking at Luo Yutong with their eyes.If they hadn't seen it with their own eyes, no one would believe that such a young Luo Yutong would be the inventor of the three dishes.They had received the introduction of three dishes before, and they were really curious about Luo Yutong's cooking skills.

"(English) Dear ladies and gentlemen, this is today's chef, Ms. Luo Yutong, who is also the owner of this private restaurant. The other is today's special guest, Mr. Luo Tianyou. Mr. Luo is also a celebrity. He is a super gourmet, but Mr. Luo will not give the tasting results tonight in order to avoid suspicion." After Ferdinand's housekeeper gave a slight salute, he introduced with a smile: "Mistress, these are Colin Lai Mr Rudd, Mr Ken Currie, Mr Amos Congreve, Mr Jim Keene and Ms Adeline Finnick."

"It's the first time we meet (English), please give me your advice. Thank you for your kindness, I hope I can bring you a delightful food tonight." With a decent smile on her face, Luo Yutong finished the introduction by the butler Ferdinand After that, he bowed slightly.She is representing herself now, not the mistress of the Mo family, so being polite is very necessary.

Looking at the five gourmets indiscriminately, Luo Yutong relaxed a lot seeing that there was no distrust in their eyes because of his age.You must know that no matter which world you are in, there are not a few people who judge people by their appearance. Luo Yutong doesn't want to be underestimated when they meet in the first day of junior high school.

"It's getting late, Miss Luo, please start showing now." The lady named Adeline smiled softly at Luo Yutong, and then said.The whole person has a kind of mother's tenderness, which makes people feel more peaceful.

"(English) OK, of course there is no problem. Then I will start to prepare now." Hearing this, Luo Yutong smiled back at Ms. Adeline, and then put on the chef's uniform and Gao hat, and then walked towards the cooking table.

Smiling confidently at Lan Xin and Jeremy, Luo Yutong washed his hands with clean water and started making delicious food.Considering that it takes a long time to cook the soup, Luo Yutong first started to make this soup with dried bamboo shoots and old duck.

First, take out an appropriate amount of dried bamboo shoots, pour them into hot water and soak for 15 minutes.Then he took a whole old duck that had been plucked. Luo Yutong held the boning knife in one hand and pressed the duck with the other hand. It is completely separated from the duck bone.Due to time constraints, Luo Yutong only used duck meat to cook the soup this time, while the duck bones were discarded.

Seeing Luo Yutong's knife skills, the five gourmets were surprised and looked forward to Luo Yutong's final work even more.But Luo Yutong, who was concentrating on making delicious food, of course didn't know what they were thinking.

Peel and shred the ginger. The hot water on the pot is already boiling. Put the shaved duck meat and shredded ginger into the boiling water to remove the fishy smell left in the old duck meat.If the fishy smell is too much, the taste of the soup will be affected.

Take a crock pot, pour a full bottle of pure water, put it on the gas stove beside it and start heating.Remove the fishy duck meat and shredded ginger and put it aside to cool. When the water in the crock boils, put the shredded ginger, duck meat and dried bamboo shoots into the crock pot, add appropriate amount of salt and monosodium glutamate to enhance the flavor, cover Put the lid on and simmer for an hour before opening the can.

It should be noted that the dried bamboo shoots need to be fresh dried bamboo shoots that are sun-dried in the season of bamboo shoots, without any impurities.The old duck is taken from the native duck in the south of the Yangtze River, that is, the Chinese mallard duck. In order to keep the meat fresh and tender, it is best to grow within 60 days after hatching.The final dried bamboo shoots and old duck soup is mellow, oily but not greasy, crisp but not rotten, and appetizing.

After stewing dried bamboo shoots and old ducks, Luo Yutong is going to make fried bells. In the original world, this dish is used as an appetizer, but when it comes to Luo Yutong, she plans to include it as a snack.

The ingredients needed for dry fried bells are very simple, the main ingredients are dried soybean oil skin and lean meat.First, use a machine to grind lean meat into stuffing, then add chopped green onion, ginger, egg white, white pepper and salt, mix well, and marinate for 10 minutes.In fact, I chose to chop the minced meat with my own hands. Unfortunately, Luo Yutong didn't have so much time, so I chose to make it with a machine.

During the process of marinating the stuffed meat, Luo Yutong put the dried soybean skin in a steamer and steamed it for 5 minutes to make it soft and easy to handle.Spread the steamed oily bean curd on the chopping board, evenly spread a thin layer of marinated meat on the oily bean curd, then roll it into a thin roll, glue the edges with water starch, and then cut with a knife into about four or five centimeters.

Heat the peanut oil in the frying pan over medium heat, and when it is four times cooked, put the chopped raw bells into the wok.Change to low heat and fry slowly for 3 minutes, until the bell is golden brown, remove and drain the oil.

Put the completed dry-fried bell in a porcelain plate, and considering the aesthetics of the plate, Luo Yutong carved several peonies of different sizes with white radish and carrot and placed them on the other side of the dry-fried bell. side.Then pour an appropriate amount of sweet bean paste into a plate the size of a ping pong ball and place it between the peony flower and the bell, and place fresh coriander leaves around the plate, and a delicious and beautiful dry fried bell is completed.

Calling in Ferdinand's butler to serve the dishes, Luo Yutong took a short break, took a breath, and prepared to make the last dish, which was also the simplest one, salt and pepper bee pupae.Bee pupa is actually a very common ingredient in insect feasts. Although I don’t know why there are no insect feasts in this world, Luo Yutong believes that this nutritious delicacy can definitely conquer the lips and tongues of gourmets.

　I'm so hungry, I'm going to finish my meal first.There will be another one later~
　　
　
(End of this chapter)