"In the past, this dish of cured lettuce bread was the most authentic to use glass lettuce. It was a large pine tree with large leaves and thin leaves, and the color was green. After picking and washing, soaking it in the ash manganese oxygen water with cold water, and cleaning it with a towel to suck off the water droplets on the leaves one by one."

Jiang Hongyi recalled: "I remember when I was a child, my whole family sat in turn and immediately packed it. When I was packing, I put a plate in front of each person. First, put the leaves on the plate, apply a layer of seafood sauce, and then spread it with hot white rice."

"Add clam meat filling, you can also add shredded radish to cook pine, then wrap the leaves around and grab them with both hands."

"There is a dish called Taishi Hehua Bird. Every year, the pedestals are made. The vendors carry a large cage of fresh tender pedestals to sell along the door. They pick up the croaker, stuff a piece of duck liver sausage into the croaker cavity, and wrap it with a small piece of pig net oil, and fry it in the vanes to make it crispy."

"After biting it, the bird's brain exploded in its mouth, plump and sweet, even if it was only a little bit, it would make people feel endless aftertaste!"

"The meat of the bird is tender and juicy, and even the bones can be eaten together. Nowadays, the birds are becoming rare and protected animals, and this delicacy can only become a legend!"

"There is also this recipe for fried rice in Yunzi. My grandmother said that when my ancestors were alive, the chef at home made this dish. He said after taking a bite: The egg is too tender and the oil is too much, stir-fry it for another dish."

"Who knew that the chef was too nervous and overcorrected. The second time he brought the gift to Yunzi was overcooked. The Taishigong said: This time he was too old, come again!"

"I barely passed the test for the third time. The rice was dyed red by Li Yunzi, sprinkled with chopped green onions, and the egg yolk was mixed with the redness of Li Yunzi, and it was colorful."

"This fried rice is hot and fragrant, but if it is slightly cold and waits for the rice to become slightly harder, it will give you the sandy taste and umami taste of Liyunzi."

Johnson listened with relish, this is the true meaning of food. The so-called Li Yunzi, whose true body is the eggs laid by the sacred spring.

A small crab in the stream in Shunde County is a very rare ingredient. The folk saying is that the worms are used to being rampant. When walking directly, the two are chelated in front of each other, and kowtow at each step, and swaying. It is very interesting and strange, just like the ancients bowing, so it is called Liyun. When it gives birth to eggs, it is called Liyunzi.

It is only made after the Jingzhe and before the Qingming Festival every year, so it is also called Spring Water Liyunzi. The raw Liyunzi is black-brown. After repeated filtration and cleaning, it will turn into a bright bright red after being cooked on high heat. It is as bright as a bright cloud, which collects the salty, fresh, sweet and smooth of the aquatic products into one, with a very fine grain chewing feeling, but it is not rough and difficult to swallow.

The shelf life is very short, and you must eat it immediately once it is taken out and cannot be overnight. Now you can keep it for a few more days, but it should not be long. If you have a few days, the color will change and the taste will change.

This rare ingredient can only be used for fried rice here...

I can’t help but sigh: Poverty limits imagination!

Jiang Hongyi stood up and said, "I'll stare at the last two, Dragon Tiger Fight and Five Snake Soup, you rinse your mouth with chrysanthemum tea and wait!"

When the old man left, Johnson felt like he stood up and loosened his belt. What a guy, he was overeating. He rinsed his mouth with his chrysanthemums and looked forward to the last two top-notch ones.

After more than half an hour, Jiang Hongyi finally served it on his own and wiped it clean. "Dragon and tiger fight is also a famous dish in the snake meal, also known as the three snakes of the leopard and raccoon. It is mainly poisonous snakes, and is made of cobras, golden ring snakes and king cobras. The locals call rice shovel heads, golden feet belts and mountain wind. It is made of old cats and hens, and it is a great supplement."

"The snake is the dragon, the raccoon is the tiger, and the chicken is the phoenix is ​​carefully cooked and placed on a plate. Its shape is like a dragon coiled, a tiger leaping, and a wind dancing."

"The golden dragon sways, the tiger roars, the phoenix spreads its wings, and the red, green and green seasonings dotted it, just like a living work of art, which is amazing."

Scoop out a glass of wine from the glass bottle and smiled and said, "The freshness of the snake, the tenderness of the raccoon, and the beauty of the chicken are mixed in a plate of dishes, making this plate of original fresh food, relying on the fresh word to conquer the diners in Yangcheng. With snake gall wine, drink and taste it while you drink it, it will be worth your life!"

Johnson stood up, took it with both hands, rinsed his mouth again, picked up the chopsticks, and put them in his mouth...

Indescribable beauty!

Seeing Johnson's face full of enjoyment, Jiang Hongyi laughed happily, pointed to the last dish and introduced: "The five snake soups of our Jiang Taishi family are the most important. The snakes are golden ring snakes, silver ring snakes, cobras, water snakes, and brocade snakes."

"Behind the snake's body, tear it into extremely thin shredded meat, add chicken, civet shredded meat, abalone shredded silk, broad belly shredded silk, mushrooms, fungus, raw powder, and chrysanthemum to make snake soup."

"The requirements for knife skills of all ingredients are extremely meticulous, so that the umami flavor of the ingredients can be released to the greatest extent. A bowl of snake soup can be said to be a collection of various ingredients that are in the same way."

"While every ingredient loses itself, it also releases itself. There are thousands of threads in a bowl of soup, and it can be scooped continuously and then you can turn it back and forth in the mouth."

"At that time, the mansion hired four kanas all year round, two of which were specialized in planting chrysanthemums. Most of them used self-planted large white chrysanthemums. There was also a kind of chrysanthemum called crane dance in the sky, which looked like a big white chrysanthemum with a slightly white purple, which was rare and rare.

"When you want to use it, the maid picks off the big chrysanthemum, puts it in a large basin of clear water, holds the flower handle in the water, removes all the insects and dust in the flowers, and then cuts them out with scissors and sets them aside for later use. After entering the dish, it is as pure and soft as snow, and its fragrance is light but not dissipates."

Johnson straightened his body, his face was full of seriousness, took a deep breath, and tasted it formally. He put it in his mouth, closed his eyes, and murmured for a long time: "What sublimated the deliciousness of the Five Snake Soup to the highest peak is the thin crispy and lemon leaf shreds that were sprinkled on it, which is the finishing touch!"

"The lemon-flavored fragrance and the unique bitterness of leaves not only plays a role in removing fishy smell, but also adds a touch of freshness to the mellow snake soup."

"Hahaha, it's well said!" The old man laughed and said with relief: "There are some specialties in picking lemon leaves, but the tender leaves are not smelly enough. The old leaves are too hard. You should pick the leaves that are neither old nor tender, tear off the veins and fold them in half, roll them into a small tube, cut them into pieces, and use them immediately. Cut them as thin as silk, so that the fragrance is fresher."

"Fry thin and crispy, don't be vague. Make the dough thin, sprinkle it with a stick, then pull the stick out and roll it thinly. Spread the dough roll, roll it thinly, and then sprinkle it again, roll it up, press it thinly, roll it out until the dough is thin enough, then cut it into small olive kernel-shaped slices, throw it into a pan and fry it crispy, which is very delicious."

Johnson took another bite and savored it carefully: "In theory, the extremely light snake soup and fried thin crispy crispy should be very inconsistent, but after putting the thin crispy crispy crispy into the snake soup, it will give a new feeling."

"The crispy and oily aroma can make people feel happy and have a great appetite, and it is even more delicious after being coated with snake soup. At the same time, it is soaked in before serving, and it has not yet been completely integrated with the soup soup, so it will not destroy the original light taste. It is like eating porridge and adding fried dough sticks, creating an excellent delicious experience."

The old man laughed to the sky, good boy, you are there!
Chapter completed!