Chapter 949 Qing (Part 2)

As a country with great food, Chinese people are indeed better at eating than people from Eagle Country.

Regardless of form or taste, Chinese cuisine surpasses Chinese cuisine.

Red Gate House is known as the No. 1 restaurant in Langdon Chinatown, "Sichuan and Guangdong", specializing in Sichuan cuisine, Cantonese cuisine, and Sichuan-Cantonese fusion cuisine.

In the antique Hongmenlou Banquet Hall, the seats were filled with distinguished guests and the dishes were on the table.

Tonight is a gathering of the "Overseas Hongmen" bosses. Everyone in the Hongmen Building is serving the event with great energy, and the chef is naturally going all out.

Bean Crispy Crown Pork Chops

Put the washed pork chops into a pot with cold water and cook them, then smear them with dark soy sauce, then put them into a 60% hot oil pan and fry them until the surface is golden brown.

Put a little salad oil in the pot, add dried chili knots, Sichuan peppercorns, star anise, kaempferol and cinnamon and stir-fry until fragrant, then add tomato sauce and stir-fry until cooked through, mix in the stock and add salt to taste, add the fried pork ribs and simmer over low heat until After removing from the bones, remove and place on a plate for later use.

Heat the salad oil in a pot, add green and red peppercorns, crispy soybean dregs, fried garlic, and fried bread crumbs and stir-fry evenly. Add salt and MSG to taste. Take it out of the pot and scoop it on top of the ribs. Garnish with crispy soybeans and serve.

Pineapple Fritters and Shrimp

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

Coat the seasoned prawns in crispy batter, deep-fry them in oil, remove them and put them on the other side of the plate.

Put a little oil in a clean pot, add orange juice and bring to a boil, then add sugar to thicken it into a sweet and sour sauce. Pour it on top of the prepared pineapple fritters and shrimp, and sprinkle with popcorn. Serve.

Boiled Ginseng and Mustard Greens in Bean Soup

First fry the dried peas in a hot pot, put it into the pressure cooker and add water, cover it and press it for half an hour, remove the cover and decant the water, and then use a machine to puree the pressed peas.

In addition, put the mustard greens into a pot of boiling water until cooked, take them out, chop them into pieces and squeeze out the water.

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

Soak barley, oats and red beans in water, then steam until cooked.

Heat up the chicken oil in the pot, stir-fry the chopped mustard greens for a few times, add salt, monosodium glutamate and chicken powder to taste, take it out of the pot and place it in a hopper to set, then turn it over in a clay pot and set aside.

Heat the lard in a clean pot, add pea puree and stir-fry for a few times, add stock, add ginseng, barley, oats and red beans and bring to a boil. Add salt, monosodium glutamate, chicken powder and sugar to taste, and then use wet starch. After thickening the gravy, scoop it into the clay pot and serve.

Foie Gras Herb Beef

Cut the clean beef into cubes, add salt, Huadiao wine and pepper to marinate, then place it in a pan with base oil and fry until the surface is caramelized and slightly brown, then remove from the pan and set aside.

Cut the foie gras into cubes, pat it with dry cornstarch, put it into a hot oil pan, and fry until the surface is crispy.

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

Heat a little pepper oil in the pot, add sliced ​​ginger, garlic, onion and lemongrass and stir-fry until fragrant, then add diced beef, diced foie gras, red pepper cubes and honey bean segments, stir-fry at the same time Add salt and pepper to taste, take it out of the pan and place it on a stone plate lined with rosa red lettuce, and it's ready.

In addition, there are golden sand bananas, mint-baked crabs, and wonton-soaked beef tenderloin.

Double pepper crispy belly, made from the best grouper belly, seasoned with chopped wild pepper and cane pepper oil as the main ingredients, spicy, fragrant and crispy.

Desserts include shrimp dumplings, steamed meatballs with pearls, and chicken feet in abalone sauce.

Drinks include stockings milk tea, lemon tea, and black truffle tea.

The ingredients of Cantonese cuisine + the cooking methods of Sichuan cuisine, the seasonings of Sichuan cuisine + the production of Cantonese cuisine, and some French food ideas are also added. This is the fusion and innovation of the dishes, which is eye-opening and a feast for the mouth.

All in all, Yu You had a great time eating. If she shared the table with others, it might not be enough for her.

After three rounds of wine and five dishes, Yu Yue asked Luo Yingxue: "What's wrong?"

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

She said: "I feel...someone has been staring at me..."