Introduction: A post-95 couple with a monthly salary of 30,000 yuan, in order to save money, treat at home, the dishes are disliked, don't invite them in the future.
Just recently, there was a young couple born after 95, who stood out in the highly competitive workplace with their own efforts, and their total monthly salary reached an enviable 30,000 yuan. In order to enhance the emotional connection with friends and family, and avoid the high cost of eating out, they decided to host a warm family dinner at home. However, after the carefully prepared meal was served, it was disliked by friends, and it can be seen from everyone's expressions that everyone did not say the sentence "don't invite in the future".
Spicy black tiger prawns
First up is the spicy black tiger prawns. The flesh of the black tiger prawns is firm, and you can feel the freshness of the ocean and the warmth of the peppers in every bite. The couple deliberately chose the finest chili peppers and secret sauce to be simmered over a slow fire, so that the shrimp meat not only has a deep flavor, but also has a hint of sweetness. The shells are fried until they are golden and crispy, and they fall off when gently peeled off, revealing the mouth-watering white shrimp meat inside. However, perhaps because of the large size of the shrimp, the number of shrimp is not enough, so friends are not able to enjoy it.
Bacon fried with mud and artemisia
Next is bacon stir-fried with mud artemisia. After a long time of marinating and drying, the bacon has a rich aroma, fat but not greasy; Artemisia is refreshing and refreshing. The two are quickly stir-fried in a pan, and the fat of the bacon penetrates into every cell of the mush, making it more delicious and delicious. The color of this dish is attractive, and the red of the bacon and the mud artemisia are just right, but because the portion is also controlled more finely, it fails to meet the expectations of friends for "quantity".
Braised beef with garlic sprouts
Braised beef with garlic sprouts. The meat is made from the finest beef tendons, which are slowly simmered and marinated for a long time to make the meat soft and chewy. The addition of garlic sprouts not only adds a fresh garlic aroma, but also makes the whole dish richer in taste. However, perhaps for the sake of a healthy diet, the couple is more particular about cutting the beef, which is thin and fine, resulting in a seemingly small amount.
Stir-fried strips with garlic leaves
Stir-fried strips with garlic leaves. The pork mouth strips are carefully processed to remove the fishy smell and retain the tender taste. The unique aroma of garlic leaves complements the deliciousness of the noodles, and the two are perfectly blended under the quick stir-frying. However, this dish is also due to the preciousness of the ingredients and the delicate processing, which makes the final presentation a little lacking.
Stir-fried lettuce with bacon
Stir-fried lettuce with bacon is favored for its freshness, refreshingness and balanced nutrition. The crispness of the lettuce and the mellowness of the bacon complement each other, which not only retains the original flavor of the vegetables, but also adds the unique flavor of the bacon. However, because of the pursuit of freshness and the best taste of the ingredients, the amount failed to meet the expectations of friends.
Garlic and oily lettuce
The last thing to serve is garlic and oily lettuce. The green and golden garlic sauce not only has an attractive color, but also relieves greasy. However, among the meat dishes on the table, although this vegetarian dish is popular, it also fails to attract too much attention from friends to "quantity" because of its "green leaf" status.
In this family banquet, the couple poured countless efforts and love, and each dish was the result of their careful selection of ingredients and careful cooking. However, in the end, it was a little regrettable because of the evaluation that "the amount of dishes is too small, and it looks very insincere". Perhaps, in today's abundant material resources, people are often accustomed to measuring the quality of a meal by "quantity", but ignore the emotions behind the food.