The big feast in the countryside starts with the pig slaughtering meal

The guests who came to pay their respects were indeed attracted by the rich aroma of the food.

Some people in the crowd looked down on this simple kitchen, and some looked down on the chefs who cooked big banquets in the countryside.

But not everyone was like this.

"I have fried food before, but it never tasted so good. It felt like the aroma of the wok, although I don't know what the aroma of the wok is."

"I feel that this young chef’s cooking skills are pretty good. Can we stay for lunch?"

"The kitchen is right in front of us, and everyone can see how the vegetables are washed. It's not like the kitchens in big hotels, where you have no idea how they wash and cook. This is actually quite good, at least it shows that there is no problem with the hygiene of the vegetables."

"Those who can be invited by the Zheng family to cook for the banquet are probably really capable people. It is not acceptable if they don’t have some skills."

In fact, many people are more accepting of this kind of open kitchen. At least the food cooked here is safe to eat.

You don’t have to worry about the vegetables in the kitchen not being washed and being fried directly for you.

Besides, the Zheng family is not stupid. If the dishes they invited are not tasty, it would be a slap in the face of the Zheng family.

At the villa, many guests who came at this time and have not eaten lunch yet, smelled this fragrance and have no intention of leaving.

They plan to eat here.

Lin Dong spent more than an hour to fry the other dishes.

He was not tired at all today.

Because he had taken the time to take the pills for physical fitness upgrade.

Now Lin Dong just felt that he was so strong that he could kill a cow. It seemed that there was a huge amount of energy in his body waiting for him to vent.

This At this time, there was still one fish-flavored eggplant left to fry.

This dish is quite difficult.

But it is also a dish that Lin Dong wants to use to improve customer reviews.

First peel the eggplant, and then cut a flat surface from the bottom.

Then cut it into slices without cutting the bottom.

Set it aside.

Get some pork stuffing with 30% fat and 70% lean pork, add chopped green onion and ginger, soy sauce, salt, MSG, thirteen spices, and finally some cooking oil.

The cooking oil is the oil that Lin Dong fried himself when he had time.

This is the oil fried by adding coriander, garlic, green onion, ginger and other ingredients, and it is very fragrant. As soon as the cooking oil is added, the little smell comes up immediately.

Then use the little hands that are buried in Gu Tai to stir the stuffing hard.

Then pick up the stuffing with your hands and gently throw it in a large bowl to make the meat stuffing firm.

This strength refers to the strength, similar to the chewiness and elasticity at that time.

This This is a very common thing in the chef industry.

Just like making sausages, some handmade sausages, after they are cooked, you will feel a little bit of elasticity when you bite them. After completing the above operations, Lin Dong grabbed the meat filling and stuffed it into the seam of the eggplant that had been cut before.

After that, divide the eggplant into eight petals, as long as they can be pieced together into a pattern.

Then prepare enough green shrimps, pull off the heads, and then take off the shrimp shells.

Cut the back slices and take out the shrimp threads.

After processing, it is the shrimp meat.

Add scallion and ginger water to the shrimp meat to remove the fishy smell and season it.

Add some white wine, pepper, and a little salt, then stir it evenly, sprinkle a handful of starch, a small amount of oil, and tap water, and continue to stir it evenly.

After the shrimp meat is completely coated with starch paste, let it stand first.

Then throw the prepared ketchup into the flour and swirl it around to coat it with a layer flour.

Then put it in egg liquid to give it a cold bath.

After it is taken out, coat it with a layer of bread crumbs.

Put oil in the pot and put the processed eggplant in for frying.

When the eggplant can float and the bread crumbs turn golden yellow, it means that the meat filling is cooked and can be scooped out.

While the oil in the pot is hot, Lin Dong also fry the processed shrimps.

When frying, he occasionally uses a spoon to stir the shrimps apart to prevent them from sticking together.

The skin is quickly fried to golden brown, and it is crispy when touched by hand, which means that this thing is fried.

Take it out and control the oil!

Leave less oil in the pot.

Add the dried chili from Longjiang to stir-fry, and add the bean paste to stir-fry until cooked and fragrant.

Pour in an appropriate amount of light soy sauce, boil some water, add a little MSG, and add a little more white sugar.

Then add white vinegar that is about the same as sugar, boil it for a while after boiling, boil out the flavor, and use a sieve to remove the residue.

Add green and red peppers and black fungus shreds to the soup, stir twice, and thicken it with water starch.

When it becomes a sticky paste, sprinkle some chili oil on it and it's done. (To read exciting novels, go to Faloo Novel Network!) After this step is done, Lin Dong starts to plate it.

Put onion shreds on a large plate, and place the fried eggplants neatly in a shape on the side.

Put the shrimp in the middle, and finally pour the prepared sauce evenly on top.

After all, all the dishes are ready. After all, the boss gave 500 yuan for this table of dishes.[]

Lin Dong still needs one or two dishes to put on the table.

Otherwise, wouldn't it be a waste of money?....

"Jiangzi, go inform Mr. Zheng to prepare the meal.

While speaking, Lin Dong had already called Xiang Siyu to help put the various dishes on the plates.

""Wow, Master, your last dish, fish-flavored eggplant, I think it's delicious, even the presentation is so beautiful, it must be delicious."

Xiang Siyu's eyes lit up.

This dish is not a banquet dish.

It's a proper hotel dish.

This shows that Master Lin must be able to cook other dishes.

"You will be able to eat it later."

Lin Dong smiled.

Sure enough, according to the rough statistics from Mr. Zheng, there are nine tables this time.

Including Lin Dong's table, there are ten tables.

In fact, the dishes he cooked are enough for almost twelve tables.

The kitchen also left some dishes.

This is to prevent some people who came from afar from having not eaten in the afternoon, so it is left for them.

And many of the guests now have already eaten.

Because they think that the villa cannot cook for so many guests who come to mourn.

But now many people see the delicious dishes being served on the table, and their intestines are about to turn green.

Ten tables of food were quickly served.

When some guests who had previously looked down on the meals cooked by the chefs in the rural banquet came to the table, they were conquered by the rich aroma of the dishes.

"Wow, Xinrui, there are home-cooked dishes here, and there is also a dish of fish-flavored eggplant. Master Lin can actually cook restaurant dishes. 3.6

Qin Xuan felt a little surprised.

"Master Lin can even make the authentic Buddha Jumps Over the Wall, so it seems nothing special that he can make fish-flavored eggplant. I just don’t know how it tastes, so let’s try it quickly.

Zheng Xinrui rolled her eyes and said.

At this moment, all the dishes should be served.

"Let's have a piece of this fish-flavored eggplant first."

As soon as the dishes were served, Qin Xuan set her eyes on the fish-flavored eggplant that was beautifully presented.

She picked up a large piece of the eggplant and took a bite.

It was dipped in the sauce, and she first felt a burst of sweet, spicy, sour and fragrant, followed by the crispness of the eggplant.

Then there was the taste of eggplant and the meat stuffing inside.

Hmm, several flavors quickly spread on the taste buds.

"Wow, it's delicious."

Qin Xuan's eyes sparkled.

"

Zong Kai, I think we can consider asking Master Lin to prepare a grand banquet for our wedding."......"