God-level foodie desert island survival

"Cool! This is the life of a person, what is it to survive before!" Lao

Tie let out a long groan, and the comfortable people were about to float.

"It's supposed to be like this, you were too demonic before......"

Tang Ming nodded approvingly, but in exchange, a few people despised him, damn, we have to have your ability, and you are a demonic barrier. Forget it, it's still important to eat food, don't think about those things that add to the blockage.

Nine turns of the large intestine as a snack dish, but you don't have to eat it in one go, otherwise you will get tired of panic no matter how delicious it is.

But since it's already so greasy, it must be a little more greasy, and let's have some braised pork.

Tang Ming didn't introduce this thing too much, whoever eats it knows, no matter how afraid of fat meat is, when they see this thing, they can't help it. If you hold back, you must have experienced a few incompetent chefs and never experienced the essence of braised pork.

Braised pork is generally divided into salty and sweet, most people eat it at first, and what they like is salty, but after eating it for a long time, they will find that the sweetness is more mellow.

As the first dish to be prepared, the braised pork has cooled down a little at this time.

But the temperature dropped, but did not make it lose its color, but added a bit of elasticity, chopsticks poked up, you can clearly feel the duangduang flesh.

When you pick up a piece, the skin is red and the flesh is white, and the thin layers of fat are not daunting at all, because with a light clip, you can feel how delicious the juice oozing from it is.

When you put it in your mouth, the first thing you feel is that the soft and glutinous flesh skin begins to fight with your teeth, pulling each other and bouncing off each other. It's a mouthfeel that makes you love it.

The fat and thin meat below looks greasy and greasy, but when eaten in the mouth, it melts in the mouth, and the salty fragrance has a sweet fragrance, and the layers are clear.

After swallowing it, the sweetness of the meat aroma can make people linger.

Of course, if you eat too much of anything, you will be too late, so with braised pork, a few people drank two glasses of rice wine and began to taste the dragon grouper.

Tang Ming didn't cook this dish too much, but his guidance from time to time definitely played a key role.

The grilled lank is still intact, and the skin of the grouper is slightly turned outward from the cut part, with a hint of burnt yellow.

As one of its characteristics, the fish skin does not need to be cooked with oil when steaming, because the fish skin has no fishy smell at all, and it is very thick, and it is full of collagen, but when grilling, you need to use some oil to maintain this flavor.

Under Tang Ming's guidance, several people picked up a piece of fish skin, and when they got closer, they saw that the outside was already burnt and fragrant, but the inside was as crystal clear as jelly.

When you put it in your mouth, there is a hint of burnt aroma, but it is not at all the soft and tummy-like taste of collagen, but it is like a fish maw steak with some crispiness, and you will not get tired of eating a few more bites.

The fish meat further down fully reflects the role of lard oil, after the lard penetrates in, the heat is even, and at the same time, it also firmly locks the moisture of the heavy fish, and gently clamps it up, you can see the crystal juice seeping out from it.

When you eat it in your mouth, it is tender and juicy, fragrant, and not at all dry and unbearable as you imagined.

And like the previous dishes, the biggest feature of the dragon meat is the full weight, a few chopsticks are clamped hard, and then stuffed into the mouth, feeling the delicious taste of the fish and skin, at the same time, the soup is like bursting in the mouth, which can make people eat it vividly.

This is undoubtedly the most comfortable for several survivors.

Therefore, after experiencing the subtlety of the nine turns of the large intestine and braised pork, several people completely let go of themselves. Eating that is hearty. I forgot to drink even the wine.

Tang Ming saw that everyone was enjoying eating, so he didn't explain anything, and focused on a few chopsticks on different parts of the dragon body.

Dragon Cake, the king of grouper fish, just by virtue of this domineering name, is defined by many gourmets as a real gourmand who has never eaten Dragon Snake.

For many years, the food gods of all walks of life have been arguing endlessly. Some people refer to the fish skin, gills and fish buckle as the "Three Treasures of the Dragon", and some people believe that the neck bones, fish buckles, fish intestines, shark fins and chin are the well-deserved "Five Heavenly Kings".

Tang Ming can't say why this question, but for his other identity as a 'foodie', children only make multiple-choice questions, and adults, of course, are all about it.

After tasting them one by one, Tang Ming stopped his chopsticks with a hint of satisfaction on his face. Pour wine on a few old irons who are full of oil and have eaten them.

Food is truly magical, and the more people who eat it, the more you can feel the charm.

If it was just himself and Shu Yiting today, Tang Ming might have eaten well, but there would never be this excitement of secretly taking away key parts to eat alone under everyone's noses.

After drying rice wine, several people's attention was focused on the last big dish, pork belly and chicken in golden soup.

As the longest dish, it looks much more unpretentious than the others, with a pitiful few goji berries floating on top of the milky white golden soup.

But when you really scoop up a bowl and bring it to the tip of your nose, you know that the strong aroma in it is definitely not lost in any dish.

Take a sip, between the lips and tongue that have been defiled by eating many dishes before, as if they have been thoroughly cleaned, they are instantly replaced by the thick fragrance, the freshness of the yellow croaker, the freshness of the pheasant, and the unique and heavy wrapping of the pork belly, raging between the nose. Of course, all this is indispensable to the credit of pepper, a small handful of pepper, in this soup absolutely plays the role of the finishing touch, the deliciousness of the incision to the fullest.

The moment the soup slid into their stomachs, everyone felt their whole bodies burn up.

"This soup, it has to be delicious! As for the pork belly and chicken or something, it's not that special!" After

taking a sip in person, Tang Ming's picky mouth couldn't find any shortcomings in his dish, the ingredients were a bit too extravagant, more than ten catties of large yellow croaker bones and fish heads were condensed into this small pot of soup, plus wild ginseng, even if he didn't add anything, it was already fragrant and rich.

"You are a very popular saying in China, the tone of the play, the soup of the cook, brother, your soup is definitely the best I have ever drunk in my life.

As if drinking, slowly tasting the soup in the bowl, Lao Tie let out a heartfelt sigh.

"Then you may be flooded with the best two words in the future!" Tang

Ming smiled and teased without modesty.

Lao Tie's eyes lit up: "Is there anything better than this soup?" "

Of course there is, the Chinese esophagus is broad and profound, today's soup can only be regarded as a casual occasion, and if there is a chance in the future, I will make a few soup dishes at the level of our Chinese state banquet for you to try." "