Douluo Continent on the tip of the tongue

The Dragon Snake Soup has an exceptionally smooth texture without any graininess. The slightly sticky texture not only does not compromise its taste, but adds a bit of satiety to it.

The unique taste of the feather-crested dragon snake and the chicken soup cooked by the colorful golden pheasant come together. The delicious feeling constantly stimulates the taste buds and brings a new feeling to Yu Lianxin.

To be honest, after Qi Han finished this dragon and snake soup, he originally planned to call it dragon and phoenix soup.

The feather-crested dragon and snake are the dragon, and the colorful golden pheasant is the phoenix. If you think about it, they complement each other.

But considering that this is only a two-star dish, it’s better not to give it such a big name, otherwise... given the bad naming situation, future three- and four-star dishes may not be able to have better names.

So he simply named this dish Dragon Snake Soup.

As for whether there will be a real dragon and phoenix soup in the future...

Let’s talk about it later.

The tableware used to serve the dragon and snake soup is very delicate, but the actual portion is only about the amount of a cup of coffee. Even if Yu Lianxin's stomach is not big, this amount is only enough to make her three to four cents full, plus the previous tripod.

Even with all the vegetables on the lake, I was only half full.

Fortunately, Yu Lianxin was very aware of her stomach capacity and ordered an extra serving of Golden Dragon Spine.

Carefully moving the Golden Dragon Spine dinner plate in front of her, Yu Lianxin's face suddenly became a little more emotional.

This golden dragon spine reminded her of another dish.

Squirrel mandarin fish.

The aroma of both is equally strong and tangy, and the aroma of fried food is also very similar.

Although the golden-yellow flaky dragon spine is not coated with a layer of eggplant-red gravy, it is no less attractive.

In the dinner plate, more than ten palm-thick pieces of dragon spine are neatly placed on the edge of the dinner plate, just around the dinner plate.

Each dragon's spine is partially pressed by the previous dragon's spine, and also presses part of the next dragon's spine, forming a ring from end to end.

It's just a simple change, but it makes this dish much more sophisticated.

In the center of the dinner plate, there is a blooming lotus-shaped container, with an expanded mouth and slightly higher than the dinner plate.

The roots of the lotus are closely integrated with the dinner plate and cannot be separated. Obviously, it is also part of the dinner plate itself.

The wide-open lotus flowers are filled with pale golden sticky jam.

This is…

Yu Lianxin was a little curious. She leaned forward slightly and got closer to the lotus. The scent of lemon-flavored quince jam, which was originally masked by the rich fragrance of the golden dragon's spine, slowly emerged.

That wonderful sweet and sour aroma is no less than the eggplant-red gravy on the surface of squirrel mandarin fish.

No introduction is needed, Yu Lianxin immediately understood how to eat the Golden Dragon Spine.

She carefully picked up a piece, dipped it lightly in the pale golden jam, and then started chewing it with a crisp "click" sound.

Whether in terms of preparation or taste, Golden Dragon Backbone and Squirrel Mandarin Fish are quite similar.

But there are differences, and they are many.

The surface of the shredded squirrel mandarin fish is first coated with a layer of egg liquid, and then the starch is directly patted so that the starch is evenly wrapped on the surface of the shredded fish. This method is not a conventional three-piece deep-fried set, but is specifically designed for squirrel mandarin fish.

Special way to fry fish.

The egg liquid not only makes the fish meat more tender and smooth, but also makes the starch more even and firm. After frying, the firm starch will form a crispy outer shell that will be denser and closed, like a pressure cooker, allowing the fish meat inside to be heated.

Produces incredibly tender and juicy cooking results.

In comparison, the frying method of Golden Dragon's Back is more conventional.

Before wrapping and frying the three-piece set, the golden dragon spine needs to be marinated and seasoned to a certain extent. The purpose of this step is partly to remove the fishy smell from the dragon spine, and the other half is to thoroughly absorb the delicious taste of the dragon spine.

release.

After the pickling, the surface of the dragon spine has a slightly thick pickling material, so a layer of flour is directly wrapped on the surface. Because of the pickling material, the flour can also be beaten very tightly.

After being coated in flour, the surface of the dragon's spine becomes dry. At this time, the dragon's spine is rolled in the egg liquid. The originally dry flour fully absorbs the moisture in the egg liquid and forms on the surface of the dragon's spine.

A thin layer of flour paste, and the egg liquid itself not only gives the flour a better color during the subsequent frying process, but also gives the cooked food a more mellow egg aroma.

Immediately afterwards, let the dragon spine roll once in the bread crumbs.

The function of bread crumbs is to produce a pastry on the surface of the dragon spine. This pastry will be thicker than that of the squirrel mandarin fish, but because of the loose structure and special fragrance of the bread crumbs themselves, the pastry formed together with the egg liquid and flour is crispy.

while not affecting the taste at all.

The difference in puff pastry is just one of the differences between the two dishes. The specificity of the ingredients themselves also creates completely different tastes for Golden Dragon Backbone and Squirrel Mandarin Fish.

The umami taste of mandarin fish and the umami taste of mandarin fish are completely different.

Therefore, after chewing twice, Yu Lianxin's face was filled with surprise.

During the chewing process, the sweet and sour taste of the lemon-flavored Qinan jam is mixed with the slightly thick and crispy pastry on the surface of the golden dragon spine and the tender and juicy meat of the dragon spine. The taste is so unique that it is no inferior to the squirrel mandarin fish.

.

…

With some lingering thoughts, he picked up the last piece of golden dragon's spine, dipped the last bit of jam in the lotus container, and put it into his mouth to chew. Yu Lian felt a little disappointed.

Just finished eating?

I feel like I want to eat more...

Forget it, let's continue in the afternoon.

After receiving the recommendation vote from Fuya, without much hesitation, Yu Lianxin stood up and walked towards the ballot box, casting her vote for Dinghu Shangsu.

Although all the dishes were delicious, it was Dinghu Shangsu, whose ingredients each had their own unique flavor and texture, that prevailed in Yu Lianxin's heart.

Shortly after Yu Lianxin left, Yun Qing also slowly walked towards the ballot box.

He had just learned that Hanshi had the tradition of recommending votes. He had not heard about this when he inquired about it before.

Therefore, holding the sacred vote in his hand, Yun Qing still felt a little excited.

As for which dish to vote for?

Of course it’s the squirrel mandarin fish!

Although the white rice also gave Yun Qing a great surprise, in comparison, the squirrel mandarin fish surprised him even more.

What to eat in the afternoon...

After walking out of Hanshi, Yun Qing looked at the still crowded queue outside the door and fell into deep thought.

Otherwise...try the fish head with chopped pepper?

Yun Qing is not averse to spicy food, so he wanted to see how spicy this fish head with chopped peppers can be.

…

The noon business ended quickly. The expanded store can accommodate more diners, which is naturally a good thing for the diners, but for the store clerks, they are busier than before.

Even Qi Han felt busy for the first time in a long time.

Hmm... I hope Ye Lingqing can leave the army as soon as possible, and then I can probably feel a little more relaxed.

After the business ended, the four clerks left separately, and Qi Han also came to the notice board next to the store door, and added a third notice recruiting waiters under the original two notices.

I hope the new employees will arrive soon.

After taking a look at the writing on the notice board, Qi Han nodded with satisfaction and returned to the store.

"Ling Qing, continue practicing."

"Yes! Teacher."