MTL - Gourmet Food Supplier-v3 Chapter 262 Another year and thirty
Lei Ti was energetic. He went to Anhui Province for this double crispy rice crust. A store specially invited him to appraise it.
Originally, Lei Ti didn’t want to take up this job. New Year’s Eve is about to be more than a month away. He thought that he would not go to work years ago, so he just guarded the God of Cookery shop. This year, he wanted to spend the Chinese New Year in a small shop. I have thought about it several times, and this year is just right.
But the dish I want to evaluate is double crispy rice crackers, which is very noticeable. Lei Ti’s favorite is all kinds of rice crackers made by Yuanzhou, such as crispy rice crispy rice and crispy rice crispy meat in Sichuan cuisine. I have to order a few dishes every two days to eat.
Now this dish is also a steamed rice dish, and I suddenly became more interested. After thinking about it, Lei Ti decided to go over it.
This trip took more than half a month longer than expected. It took a total of one month, but Lei Ti felt very satisfied. Not only did he meet Fang Yiming, the first person in the culinary world, but also because he got it. A recipe that might be useful in Yuanzhou makes me happy to think about it.
Everything is because of the double-crispy rice crust dish. Now this dish made in Yuanzhou is about to come in front of you, and the excitement in my heart is beyond words.
Two kinds of tableware, one plate and one bowl, there are a lot of ingredients floating in the bowl, red ham, duck gizzards, etc., white winter bamboo shoots and black shiitake mushrooms are small pieces cut with a knife, like a blossoming flower It looks very nice when it is opened in noodle soup.
Fang Lao admired the appearance of the soup for a moment, and he unceremoniously picked up the bowl with the soup and poured it on the golden rice bowl.
"Whhhhhhhhhhhhh"
The hot soup meets the fried brown crispy rice crust, making a beautiful sound, a crisp sound, light first and then heavy, with profound meaning. The tangy scent becomes more colorful because of the convergence of each other.
The golden rice crust is mixed with various ingredients, and the thick soup is stained with the crispy rice crust, which makes the rice crust not as light and smart as before. It is more stable and self-sustaining.
Before eating, I even heard a beautiful sound baptism. With such a fragrant taste, the three Lei Ti picked up the chopsticks and planned to dry them. They didn’t need anyone to greet them. When the last tune stopped, it was a command. Like a drum on the battlefield, once the soldiers stop, they will immediately order and prohibit.
"唰唰唰"
The speed of the three pairs of chopsticks is extremely fast, almost only the afterimage can be seen. The targets are different, but the destination is the same.
Fang Lao’s choice is naturally the rice crust, half of it is stained with soup, and the other is deep in color, and the other is golden. It feels a little light and has a kind of Zhong Wuyan temperament.
"Click"
There is no half of the soup soaked in it, and a bite is a crunchy sound. It snaps off immediately and cleanly. The fried rice is just right, crisp and dry, without a trace of moisture in it. The aroma of rice is rendered by high-temperature oil. With some oily aroma, I feel that I will not feel greasy after eating a pot in one breath.
The half that is soaked in the soup is not only darker in color, but the sound of the bite is a lot deeper. The outside has been soaked a bit soft, but the inside is still crisp and delicious due to the time, which is very rare.
The two kinds of taste are opposed and fused, and the layers are rich, and the addition of soup makes the original crispy rice crust glow with new vitality.
Other side dishes are soft, tender and crisp. Because of the immersion of the soup, the taste is mellow and natural, crisp and strong, and a delicious whirlwind blows in the mouth, which is fascinating.
Seeing Lei Ti licking the last bit of soup clean, Fang Lao suddenly said the thought that had been circling from eating the first dish: "You are young and have a big appetite. You must have not eaten enough just now. Order three dishes, one for each person, what do you think?"
is the tone of inquiry, but the affirmation in Fang Lao's tone cannot be ignored, and Lei Ti and Guo Penghao have already prepared for more points before, so it is not surprising.
Waiting for everyone to eat and drink before leaving the shop, lunch time is already halfway through.
Fang Lao and Guo Penghao wanted to meet Yuan Zhou for a meal, so they didn’t leave the shop, and Lei Ti stayed cheeky. His calculation is that Fang Lao is one of the most respected masters. Master, meeting him with Yuanzhou's personality will definitely prepare cakes and teas, and he can stay and eat.
A delicious meal and some sweets like pastries. It’s nothing more than a fairy day.
It was a good idea, but Lei Ti didn’t know that Fang was always making surprise attacks, and he didn’t even mention it to Yuanzhou in advance.
Therefore, after the meeting, there will be tea and snacks, but very few. This is a supper prepared by Yuanzhou for Yin Ya. There are only a few. Lei Ti did not eat it, but you can still talk about some of the best teas. **of.
The meeting between Yuanzhou and Fang Yiming is of historical significance. From this moment on, the hat of the first person in China’s cooking art was put on Yuanzhou’s head steadily, and the king of China’s cooking is well deserved. , Not only cooking skills, but also official and private recognition.
As for Fang Lao's wanting to turn Yuanzhou to the Kitchen Union, he felt that everything should be done step by step, so he planned to stop watching the scenery, stay in Rongcheng for a while, and slowly talk to Yuanzhou about this.
Time flies, we have not waited for Yuanzhou and Yin Ya's wedding, but for the coming year.
"Cracking" "Boom"
Wake up early in the morning, the first to feel the atmosphere of the New Year must be the sound of these firecrackers and fireworks, heralding the arrival of the New Year.
Of course, fireworks and firecrackers are not allowed to be set off in the main urban area. The special display locations are in the suburbs, but the sound can still be heard on Taoxi Road.
Today is New Year’s Eve. Yuanzhou is still up at the usual time. Today, as in previous years, stores will open.
After making sure that Yin Ya was not awakened, Yuanzhou directly washed and went for a run. The shops on Taoxi Road, which were on par with Yuanzhou, were open until noon at 30 as in previous years. They were not open at night. Tao In the evening on Xilu, only the Kitchen God Store in Yuanzhou will be open, and it is not open, because there is no need to pay, it is Yuanzhou treats guests.
Only 30 a year can get this treatment, so even if it’s a treat for Yuanzhou, some guests will come to the store for New Year’s Eve dinner.
As usual, yelled twice with the noodle shop owner. After remembering the noodles to be used, he ran forward and turned the corner and came to the back alley.
"Rice, rice soup, noodles, it's the last day of the old year again. After today, you will be one year older. I hope you will grow bigger and more powerful."
Yuanzhou thinks that blessing should be blessing some wishes that can not be realized in ordinary times to represent people's good wishes.
He felt that the biggest wish of rice soup and noodles should be to break through the body length and weight of their father’s noodle soup, and he should just give this blessing.
In the morning, even if it’s thirty, one hundred breakfasts still need to be prepared. The diners are ready to go. For the good meaning, the breakfast Yuanzhou prepares yellow sugar dumplings.
Sesame, peanuts, brown sugar, pounded into a muddy shape with a stone mortar, wrapped in a glutinous rice ball, after being cooked, the flour is sweet and sticky, and everyone who eats it has a smile on his face, obviously in the mood well.
Because of the more Yin Ya at noon, Yuanzhou originally only planned to cook three dishes. This time it doubled directly, and it became more exciting for two people to eat.
Of course, the busiest time is definitely at night.
