Crouching Tiger, Hidden Dragon.
Dowling nodded slightly as he looked at the options on the menu.
"We will prepare it as soon as possible. Just come over during dinner time."
The housekeeper thanked him and quickly went back to resume his duties.
"This Wang family is a bit difficult to serve, right?" Daolin smiled and handed the menu to Taishi Xingwei and said.
"Let me take a look." Taishi Xingwei took the menu and started reading it.
"Dragon and Phoenix, Dragon Roaring Nine Heavens, Flowers Falling in the Rain, Five Dragon Soup, Dripping Water Guanyin, Hand-hammered Tender Beef, Steamed Pork Ribs, Garlic Butter Shrimp, Roasted Cabbage, Yam and Hibiscus Soup. Which of these ten dishes is the best? It’s not simple.”
Dolin nodded helplessly and opened the door for business. Customers have to make whatever they choose. There is no doubt about this. Now that the customers have chosen, what is left to him is to make these dishes carefully.
"Then I'll prepare it first." Dolin took the menu and left the living room and went straight to the kitchen.
"It's easy to say that dragons and phoenixes are in good health. Let's boil the chicken soup first." Daolin found a white-striped chicken, added ingredients and put it on the stove to simmer.
The second dish is Long Xiao Jiutian. This dish is very similar to Feng Yu Jiu Chu. Feng Yu Jiu Chu uses chicken, while Long Xiao Jiu Tian uses fish meat. Feng Yu Jiu Chu is a phoenix carved from carrots, while Long Xiao Jiu Tian uses fish belly as a dragon head.
Dowling took a carp, removed the gills and scales, cut off the pectoral fins on both sides, then cut off the head, sliced the fish open from the back, then removed the fish's internal organs, then flipped it over and placed it between the two fish bodies. Make an incision and remove a complete piece of fish belly.
Then cut off thin strips along the bottom of the fish's belly to serve as the bristles of the dragon's head, and cut off the teeth of the dragon's head on both sides of the top, so that the position where the pectoral fins were just cut off looks like the nose of the dragon's head.
Dowling looked at it, and after making sure it was correct, he cut off the remaining fish back with bones in the middle, and trimmed the fish tail into a triangle shape, which represented the dragon's jaw and beard, and the other half was curved to serve as the dragon's tongue. , fix the three positions together, and a complete faucet appears.
The next step is to marinate the faucet to remove the smell, then wrap it in batter, put it in the oil pan to shape, and after frying, take it out and let it cool.
Then use carrots to cut out dragon horns and insert glasses into the faucet, and a living faucet is completely completed.
After the carp is finished, it’s time to move on to the grass carp part. Take a grass carp and use the grass carp’s back to make the dragon body.
Remove the head from the grass carp, split the fish into two along the backbone, remove the bones and belly, cut diamond-shaped knives on the fish, marinate it to remove the fishy smell, pat it with dry powder, and extract it. The fish meat is very grape-shaped, and the fish meat is placed in the shape of a dragon's body and shaped into the pot.
After frying, directly join the dragon head and body together, and a long and winding dragon will appear on the plate.
The next step is to use the back spines of mandarin fish to make the dragon's dorsal fin. This section requires five dorsal fins of mandarin fish to fill the entire dragon body.
The Yuci Golden Knife cuts along the back of the mandarin fish, separates the complete back spine, wraps it in starch and then places it in the pot to shape it according to the winding angle of the dragon's body.
With the completion of the dorsal fin splicing, this dragon looks more like the real thing. Unfortunately, this dish is too wasteful of mandarin fish. The good mandarin fish only uses the dorsal fin. This is really helpless. The next group of people have stinky mandarin fish. have eaten.
After the mandarin fish was finished, it was the turn of the black fish. Daolin cut off the tail of the black fish with one stroke of his knife, cut off the diamond-shaped part of the fish meat, and then put it into the pot to shape it.
After the black fish came the perch. Dowling cut the perch across the tail part and divided the perch into two. The perch functions as a dragon's claw. He sliced off two pieces of fish meat along the spine of the perch and cut off the <-shape from the middle. Divide it into four pieces. Cut the fish into the shape of dragon claws. When frying, wrap the carrot balls with fish meat to make the shape of a claw. After frying them all, join them together to form a complete golden dragon.
A carp, a grass carp, a sea bass, a black fish, and five mandarin fish completed the preparation of the dragon's roar for nine days. Finally, a sweet and sour golden gordon was added to the pot and poured evenly on the dragon's body. That's it. The nine-day dragon roar is finally completed.
The skill of making this dish is far greater than the taste itself. I can't help but sigh that the chef can turn these ordinary ingredients into incredible things.
Daolin looked at the plated Longxiao Jiutian and felt very happy. After the phoenix raised the nine chicks, Longxiao Jiutian was born.
Next is the preparation of the third dish - Watching Flowers in the Rain.
The ingredient of Luoyuguanhua is also a fish. Daolin doesn’t know whether he didn’t explain it clearly or the customer ordered this dish specially. The fish used to make Luoyuguanhua is a rare anchovy, and anchovy is a kind of fish. A very special kind of fish, its oil content is very high, especially the subcutaneous fat, which is the essence of the whole fish.
In order to make this dish, Daolin specially asked Xiaopang to go out and walk around a lot. He was fast, so he didn't delay things. While waiting, Daolin finished making the dragon and phoenix. He made this dish. After many times, I completed the production with ease.
Seeing that Xiaopang hadn't come back yet, Daolin decided to make the Five Dragon Soup first. He remembered that the Five Dragon Soup was made from five snakes, but there was no trace of the snake. The five essences of these five dragons, Feilong and Feilong, are cooked together to make a bowl of Wulong soup, which is as delicious as dragon meat.
The earth dragon (eel) is a great food. Because it often swims in the bottom of rivers and looks like a dragon, fishermen call it earth dragon. It happened that Daolin had bought one yesterday.
The meat of the earth dragon is extremely delicious, comparable to abalone and sea cucumber, so Daolin cut the earth dragon into two parts, removed the most purified part of the earth dragon, which is the earth dragon meat, and cut the earth dragon meat into thin slices for later use.
The golden dragon is a carp, and the most essential part of a carp is the carp roe. Fortunately, one of the carps that Daolin happened to buy happened to have a big belly. Based on Daolin's many years of experience, as long as it is a carp with a big belly, it will Eighty to ninety percent of them are with seeds. Put aside the belly of the fish, and sure enough, orange-yellow fish roes appear.
After the earth dragon and golden dragon are prepared, there is the oolong. The oolong is actually the sea cucumber, and the essence of the sea cucumber is naturally itself. After removing the internal organs from fresh sea cucumbers, rub and pull them repeatedly in warm water until the water is completely squeezed out, then cut into shreds and set aside.
After the earth dragon, golden dragon, and oolong, there is the Zilong, and the purification of the Zilong lies in its blood. The Zilong is actually a loach, and the blood of the loach is a very good thing. Daolin cut open the cooked Zilong and took out the belly. At this point, the essence of the four dragons has been collected.
The last one is the flying dragon. Here Dowling chooses the partridge. Both the partridge and the flying dragon belong to the pheasant family. The essence of the partridge lies in the bones. The taste of its bone and meat stew is excellent. The preparation is also very simple. Just add With a little salt and two hours of simmering, you can get a bowl of delicious Sailong soup.
While simmering, Xiaopang finally came back.
"Brother Dao! Brother Dao! I'll buy the shad!"
