delicious master

Chapter 202 Tang Qingbo's Tears
After the sauerkraut lobster was ready, Tang Xiaokang sent it out directly, and on the other side, the mutton shumai had also been steamed.

Secretly left eight mutton soup siu mai for himself, and Tang Xiaokang put the remaining mutton soup siu mai on the plate. The chef's privilege is such willfulness.

In fact, the biggest factor was the fact that mutton was used to fill soup with siu mai. Tang Xiaokang felt that when he went out, no one would even leave a piece of siu mai skin for him.

The mutton soup and siu mai are ready, but the production of the tiger skin elbow still needs some time, and there are still a few minutes before the pressure cooker's timing. Taking advantage of this time, Tang Xiaokang quickly tasted the mutton soup siu mai that he left behind.

This thing must be eaten while it is hot, so that it is refreshing.

The siu mai skin is tough, and you can clearly feel the crunchy feeling when you bite it down. Along the opening, the fragrant mutton juice flows out little by little, and it's so hot when you suck it!
The temperature of the mutton soup and siu mai that has just come out of the steamer is still very high, not to mention the mutton soup in it, which burns your tongue as soon as it is sucked into your mouth.

Tang Xiaokang couldn't bear to spit it out at all, so he could only let the mutton soup keep spinning in his mouth to give off warmth. As the mutton soup rolled in his mouth, the strong aroma of mutton continued to spread out.

Chives and mutton have always been a perfect match. The light aroma perfectly sets off the aroma of mutton, intertwined with each other without the slightest conflict.

There is also some aroma of prickly ash in it, not numb, but the aroma is very strong, there is no miscellaneous smell in the mutton soup, and the aroma of the mutton is vividly contrasted.

A mouthful of fresh soup is very satisfying, and one mouthful is on the small mutton siu mai. Tang Xiaokang can swallow this thing in one bite, and directly open his mouth to wrap the whole siu mai. This feeling of fullness is really comfortable .

Chewing continuously in the mouth, the mutton and the tough siu mai skin are mixed together, and it tastes very interesting. This is a dish that Tang Xiaokang has been thinking about for a long time.

I didn't feel anything after eating one, so I picked up the second mutton soup and siu mai, ah~
Before he knew it, the eight mutton soup siu mai disappeared from the plate without a trace. When Tang Xiaokang stretched out his chopsticks, there was only another empty white porcelain plate left.

Putting down his chopsticks, delicious food always makes people feel unsatisfied. Now Tang Xiaokang even has a kind of rushing out to join the battle of mutton soup and siu mai outside.

He licked his lips with his tongue, and wiped away the little bit of mutton juice on the outside. Tang Xiaokang finally turned his attention back to the tiger skin elbow.

The two dishes outside can be regarded as a little bit of extra food at best, and the four pork knuckles in front of Tang Xiaokang are the most satisfying food, not only a large amount, but also a very magical weapon for eating.

The timer for the pressure cooker had arrived. After holding down the jingling alarm, Tang Xiaokang deflated, and then turned on the pressure cooker.

It can be seen that the tiger skin elbow inside has been simmered very tasty, the color of the entire elbow has changed, the soup inside has lost a lot of water, and only a small half layer is left in the pot.

The next step is the most important step in making tiger skin knuckles. The sauce is collected on high heat to make the soup thicker and more immersed in the pig's knuckles.

Pick up the cauldron that I just bought for [-] yuan again, take out the elbow and put it in the pot, then take out the strainer, filter the soup in the pot again, and remove all the seasonings just put in.

Finally, pour the soup layer by layer over the elbows and pour it into the pot.

Turn on the fire and continue to simmer until the soup in the pot gradually thickens.

The aroma is very strong under the roasting of the fire, and Tang Xiaokang wants to hold this iron pot and start to eat it.

Constantly stir-fry to make the elbow taste more even. The soup at the bottom of the pot is constantly bubbling under the urging of heat, which looks very appetizing.

The soup was poured over the four tiger skin elbows again and again, and the taste continued to seep into it.

At this moment, the elbow is very soft and rotten, and the juice is being absorbed by the fire, the fragrance is continuously absorbed by the meat, and the dense pores are full of juice.

With a light poke of the chopsticks, they were effortlessly inserted into the elbows, leaving only a thin layer of soup under the pot.

Pour in some starch water after thickening the soup, so that the soup becomes thicker, and it can be taken out of the pot after making.

In the same way, take out the elbows first, the four elbows, fortunately, Tang Xiaokang has a very huge dinner plate, otherwise it really can’t fit, the color of the sauce red, the marinated ingredients are completely integrated into the pork knuckles .

The thick soup is poured from the top little by little, falling slowly like lava, sprinkled with turquoise green onion, the color is really attractive.

Four tiger skin elbows are ready!
This method of tiger skin elbow is actually not very formal, it has the style of Beibo, and also has the method of Tianjing.If it is the Tianjing style, the skin of the elbow should be roasted on the fire, but the elbow in Beibo does not need to be marinated or thickened.

But these are minor problems now, and the recipes of the Tang family are formed by gathering the strengths of hundreds of schools.

The ancestors of the Tang family traveled all over the country and experienced countless places before writing out the entire recipe bit by bit. There are no obvious local characteristics, and there is no clear distinction between factions. He is just an honor and dish for the Tang family. manual.

Tiger Skin Knuckles are very successful. The color is brownish red, the juice is thick, and the taste is mellow. It looks very attractive.

He walked out with his elbow in his hand, and the strong fragrance instantly attracted the attention of everyone outside.

The tiger skin elbow was placed in the middle of the dining table, and the four elbows occupied a large fast position, but no one felt that it was inappropriate, and all their eyes were on the tiger skin elbow.

The color is great, it is so alluring under the light, and the strong aroma of sauce keeps seducing everyone's noses.

Looking at this successful tiger-skin elbow, the old man nodded in satisfaction, his grandson finally got a real start.

This made the old man very gratified, and at the same time he felt that he should have let Tang Xiaokang accept Dongju earlier in the first place. You see, his head has not been enlightened for more than 20 years. He has only stayed in Dongju for a long time, and finally he wants to understand the matter.

The ancestors of the Tang family showed their spirits!
Tang Xiaokang's parents also had the same idea, especially Tang Qingbo. Looking at the tiger-skin elbow on the table that was close to the old man's level, Tang Qingbo was so excited that he was about to cry.

At the beginning, because I didn't inherit the Tang family's craftsmanship, I received a lot of eyes from the old man. If I didn't open a trumpet to torture the old man, my legs would have been broken.

Even if this is the case, if I want to eat something delicious, I still have to act according to the face of the old man. Now it is finally healed, my son is promising, I can't find the old man, but I can find my son!
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Still bile reflux, my throat has not been relieved until now, and I have to eat porridge and noodles for a few days, and I have to write delicious, uncomfortable...

(End of this chapter)