Douluo Continent on the tip of the tongue

Chapter 370 Golden Dragon Spine

The Dragon Snake Soup without any graininess has a particularly smooth taste, and the slightly viscous texture not only does not greatly reduce its taste, but adds a bit of satiety to it.

The unique taste of Yu-Crowned Dragon-Snake combined with the chicken soup boiled by colorful golden pheasant, the delicious feeling constantly stimulated the taste buds, and also brought a new feeling to Yu Lianxin.

To be honest, after Qi Han finished this Dragon Snake Soup, he originally planned to call it Dragon Phoenix Soup.

The crowned dragon and snake are dragons, and the colorful golden pheasant is a phoenix. Thinking about it this way can be regarded as a perfect match.

But considering that this is only a two-star dish, it's better not to choose such a big name, otherwise...with his name abolished, the future three-star four-star dish may not be able to get a better name.

So he simply named this dish "Dragon Snake Soup".

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

More on that later.

The tableware used to serve the Dragon Snake Soup is very delicate, but the actual portion is about the amount of a cup of coffee. Even if Yu Lianxin's stomach is not big, it is only three or four full after eating. Even with all the vegetables on the lake, he was only half full.

The difference in the meringue is only one of the differences between the two dishes. The specificity of the ingredients also creates a completely different taste of golden dragon's spine and squirrel mandarin fish.

But there are differences, and there are many.

The sweet and sour taste of the lemon chinan jam is mixed with the slightly thick and crispy meringue on the surface of the golden dragon spine and the tender and juicy meat of the dragon spine during the chewing process. The taste is so unique that it is not inferior to the squirrel mandarin fish .

...

What's for lunch...

Immediately afterwards, let the dragon's spine roll in the bread crumbs again.

Although all the dishes are delicious, it is true that each ingredient has its own unique flavor and texture, and Dinghu Shangsu has the upper hand in Yu Lianxin's heart.

In contrast, the frying method of Golden Longji is more conventional.

...

Each piece of dragon's back is partially pressed by the previous piece of dragon's back, and part of the next piece of dragon's back is pressed down, and the end to end is connected to form a ring.

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

The surface of the shredded fish of squirrel mandarin fish is first coated with a layer of egg liquid, and then the starch is directly patted on the surface of the shredded fish, so that the starch is evenly wrapped on the surface of the shredded fish. A special frying method for fish.

Or... try the fish head with chopped pepper?
Yun Qing didn't resist the spicy taste, so he wanted to see how spicy this fish head with chopped peppers could be.

This golden dragon spine reminded her of another dish.

On the dinner plate, more than ten palm-thick dragon spines were neatly placed on the edge of the dinner plate, just surrounding the dinner plate.

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

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

The umami taste of mandarin fish is completely different from that of Mangjialong.

Squirrel mandarin fish.

Although the golden-yellow flaky dragon spine is not covered with a layer of eggplant-red gravy, it is not less attractive.

With some insatiable interest, he picked up the last piece of golden dragon spine, dipped the last bit of jam in the lotus container, and put it in his mouth to chew, Yu Lianxin felt a little lost.

The role of the bread crumbs is to make the meringue on the surface of the dragon spine, which is thicker than the squirrel mandarin fish, but because of the loose structure and special aroma of the bread crumb itself, the meringue formed together with the egg liquid and flour is crispy without affecting the taste at all.

As for which dish to vote for?
Squirrel mandarin fish of course!
Although the white rice also gave Yun Qing a great surprise, but in comparison, the squirrel mandarin fish surprised him even more.

After being wrapped in flour, the surface of the dragon's spine becomes dry. At this time, the dragon's spine is rolled in the egg liquid, and the dry flour fully absorbs the water in the egg liquid and forms on the surface of the dragon's spine. A thin layer of flour batter, and the egg liquid itself not only makes the flour show a better color during the subsequent frying process, but also makes the cooked food more mellow and eggy.

Carefully moving the plate of Golden Dragon Back in front of her, Yu Lianxin's face suddenly felt a little moved.

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

After marinating, the dragon's spine has a slightly thick marinade on the surface, so it is directly covered with a layer of flour. Because of the marinade, the flour can also be beaten very tightly.

No matter in terms of cooking method or taste, the golden dragon's spine and the squirrel mandarin fish are quite similar.

This is…

The wonderful sweet and sour aroma is not inferior to the eggplant-red sauce on the surface of squirrel mandarin fish.

Yu Lianxin was a little curious, she leaned forward slightly to get close to the lotus, and the scent of lemony chinan jam, which was originally covered by the strong fragrance of the golden dragon spine, slowly emerged.

And in the center of the dinner plate, there is a blooming lotus-shaped container with a wide mouth, slightly higher than the dinner plate.

Among the lotus flowers that have opened their mouths, there is a light golden viscous jam filled to the brim.

It's just a simple change, but it makes this dish a lot more refined.

After the business was over, the four shop assistants left separately, and Qi Han also came to the notice board next to the store door. Below the original two notices, a third notice for recruiting waiters was added.

Not long after Yu Lianxin left, Yun Qing also slowly walked towards the ballot box.

Both smell the same strong and tangy aroma, and the aroma of fried food is also similar to a large extent.

She carefully picked up a piece, first lightly dipped it in the light golden jam, and then started to chew with a crisp "click".

So after chewing it twice, Yu Lianxin's face was a little more surprised.

Hmm... I hope Ye Lingqing can leave the teacher as soon as possible, and then I can probably relax a bit.

Forget it, come on in the afternoon.

The business at noon ended soon, and the expanded store can accommodate more diners, which is a good thing for diners, but for the shop assistants, they are busier than usual.

He just learned that there is a tradition of recommendation tickets in cold food, and he didn't find out about this when he asked about it before.

I feel like eating more...

The egg liquid not only makes the fish more tender and smooth, but also makes the starch more uniform and firm. After the firm starch is fried, the crispy shell formed on the surface will be denser and closed, and the fish inside will be heated like a pressure cooker. Produces exceptionally tender and succulent cooking results.

The root of the lotus flower is so closely integrated with the dinner plate that it cannot be separated, and it is obviously also a part of the dinner plate itself.

Fortunately, Yu Lianxin was very aware of her appetite, so she ordered an extra Golden Dragon's Back.

just finished eating?

Even Qi Han felt like he was too busy after a long time.

No need for an introduction, Yu Lianxin instantly understood how to eat the Golden Dragon's Back.

Hope the new staff can come sooner.

After glancing at the handwriting on the notice board, Qi Han nodded in satisfaction and returned to the store.

"Ling Qing, continue to practice."

"is teacher."

(End of this chapter)