Chapter 2727 (1/2)

At first, Gu Wei wanted to suck up many dishes, and many dishes were love. But the small coffers were not enough to eat.

This quail eggplant has always been Gu Wei's favorite. It is a very beautiful Kung Fu dish, which integrates the skills of knife and fire.

Looking up, Gu Wei would have thought he saw a fat quail lying on the plate if it wasn't for the wrong color. The color was golden yellow and the feathers on it were clear and lifelike. Even if the color was different, he wondered whether there was a new breed in the quail world.

The surface with a layer of sauce seems to be the morning light with smooth feathers. Bathed in the sun, grass and birds can vaguely hear a few chirping birds, as if they were alive.

”Hiss, I shouldn't be able to learn this dish.”

Gu Wei saw this dish for two seconds and suddenly came up with such a sentence. There's no way. Although he is confident in himself and thinks he belongs to a gifted player, it's important to have self-knowledge. This dish is directly a towering mountain at the level of knife work. It's impossible to step over. It's most likely that he cuts his hands faster.

Although it won't, but the smell is refreshing, reminding Gu Wei to move his chopsticks and mouth quickly, pick up his chopsticks and carefully clip down a feather. Although the surface is a little soft because it is soaked in the soup, it can still be seen that the frying is quite in place without a trace of water, and the thickened sauce will be inhaled so quickly.

When the feather is uncovered, it is a large piece of fine meat directly exposed inside. The flavor of Qixiang is more intense. It is different from the flavor of pork and beef. Quail meat has a unique meat flavor of birds, which is very different.

After conditioning, the dark red meat looks more and more beautiful. It's really like picking up a layer of feathers and seeing the bones and meat inside.

At the entrance of eggplant, the method of steaming and grilling is adopted, so after frying first and then steaming, although the outer skin loses its crispness at the beginning, it is particularly soft and tough because of the addition of water and soup, but the inside is very soft and tender. After biting the skin with a little force, if you don't close the force, you can hardly feel the inside, and you will be attracted by the next layer of skin, The middle is so tender and smooth that it melts directly at the entrance.

Compared with the outer layer, the inner layer is in direct contact with quail meat, so it has a little more flavor and looks particularly delicious.

When seeing the appearance, Gu Wei knew that the taste of this dish was absolutely beyond imagination. After the real entrance, he found that no amount of imagination was in vain, not enough to reach one tenth of its real taste.

I have eaten outside before, but my feeling is not so deep. This time I eat the most familiar hometown cuisine. Gu Wei feels that Yuanzhou's craftsmanship has subverted his long-standing cognition. Is this the taste that people can make? I don't think so.

Gu Wei thought he was well-informed, but he had never seen anything like Yuanzhou and did everything perfectly. Therefore, if he had more confidence in himself and could make a little taste of Yuanzhou, he would be very satisfied.

I don't know whether it's big hearted or confident. Fortunately, no one knows Gu Wei's mind.

The shock brought by Quail eggplant has not passed, and the oily meat can't wait to come up. Different from the previous Qixiang, the most characteristic of this dish is definitely more soup.