The Chinese little master has grown up from generation to generation, and it is also one of the founders of the special food theme. I think the beautiful dishes, the dazzling effect and the eyes of the jury inside have always been able to make people drool. Recently, a group of people have gradually dreamt about it. They have recreated the specialties of Xiaodangjia three times, and posted them on the Internet. Some of them look very good, and some of them are Taobao buyers' shows and sellers' shows, but can they really finish them?

Bouncing turtle soup, this is really a controversial dish. Although I don't know how turtles match cantaloupe, I really don't want to smell that fishy smell. Everyone scientifically demonstrated that cantaloupe can be boiled and eaten, but it is also quickly stir-fried and boiled. It is delicious and leaves the original delicious and crisp characteristics of cantaloupe, and it is steamed with the turtle in the play, which is also crispy when you think about it.

Later, it was reproduced on the Internet, which should be said to be an improved version. Because most people found that it was not the old turtle of the recent years, the appearance that the glue of the small turtle was more condensed than the original one, which was really like the difference between tofu and crystal jelly, so pectin had to be added to the replica today. After that, onion, ginger and garlic rice wine were added in the case of burning, and then they were gradually drained and cooked. The cantaloupe was not cooked with the soup, but was poured into the cantaloupe to coagulate after the soup was cooked.

Many people have really improved this bouncing turtle soup in Xiaodangjia, because the turtle soup in the original story is really not very effective, and we are all really poor, so we can't afford to buy turtles for years!

noodles are not noodles, which happened in the evaluation of senior chef, a young master. It was stipulated that food that is not noodles should be used to make a bowl of noodles. Liu maosin had a flash of inspiration, and made a bowl of noodles with catfish and shredded squid, which won five-star praise, and this bowl of noodles was also bumpy. At first, Liu maosin didn't want to do anything practical, and then he didn't have a sense of taste in the process of making noodles with catfish. Fortunately, he got help from others to repair the taste buds.

original method: catfish meat reaches mud, add egg white and pure grain wine, and then put shredded squid into catfish one by one. However, this one still doesn't get rid of the fishy smell, and after the catfish is cooked, its stool doesn't form, and the wooden chopsticks are scattered when touched. Then the taste is long and complicated, and there seems to be something in my ear: the catfish doesn't have a very obvious fishy smell, but it tastes fresh.

Now, the improved method can also be regarded as a book to learn a lesson. Liu maosin's original noodle soup seal has not moved, but only a part of the noodles. Now, wheat flour and onion Jiang Shui are added to the online improvement, but the noodles made are not as thin as those in Japanese cartoons, very thick and very fish-consuming. A fish peeled and boneless is equivalent to a little more fresh noodles, and a bowl of noodles is at least five or six. This dish is rarely reproduced on the Internet. Part of it is cooked with a high error rate, and it takes a lot of effort. For example, catfish stuffed with shredded squid, first of all, you need a decorating nozzle, put the big squid and catfish in, and gradually pull the catfish out with shredded squid. This process is not clear how much effort it takes, and part of it is cooked in three dimensions, which really, really destroys your childhood.