Chapter 955： Yunbei~ (1/2)
Sikong didn't take care of him. After having known him for so long, he still didn't know what kind of urination Shan Ye is?
Young Master Sikong dared to swear by Yazhen's bright and bright forehead, as long as he let go now, the two bowls in his hand will immediately have the surname Huang!
Don’t look at Huang Dashanbang’s big waist and round appearance that can scare lonely souls and ghosts into tears. In fact, this guy is “pampering” and he has never treated himself wrongly-since when, since when Panshan team was only himself left .
There is no need to worry about the poll tax, no need to feed a family, of course, no need to feed a whole team.
Eat, drink, drink, and wave, in the entire wilderness, apart from the dog king wandering demon, it seems that I really haven't heard of any other than Huang Dashan's life.
Besides, they are now the princes, they may use golden hoes for farming~
Ahem... It's far away...
Huang Dashan has never been picky about food, but it is difficult for a certain chef's craftsmanship to be truly in his sight.
And this one is still a land-duck, and he has to lose one star for seafood and other things.
This bowl of chickpea flowers, so it's worthy of Shan Ye's play with the donkey?
Thinking of this, Si Kong gently blew the contents of the bowl.
”Huh~”
The mudslide-like octopus tofu is not good in appearance, but has a unique temperament. The loose and soft structure of white or gray or yellow is coated with a layer of crystal, just like the fine golden yellow foam that appears when salted egg yolk is fried in oil. It also reminds people of the steamy peeling of shrimp shells when grilling prawns, and the surprise of seeing the shiny shrimp brains at first glance.
”Sucking~”
The entrance of a spoonful of soup and water, the aroma derived from the arrogance of the ocean is like a lively shrimp and crab, waving a big ao to attack the city aggressively.
The domineering aura of seafood was a hit, and Sikong was a little dazed.
”This morning, is it really appropriate to eat so much?”
Although few people care about coldness and warming these days, they just come up with this taste, afraid that it is not for breakfast, right?
But then, the seemingly weak clear soup just now refreshed Sikong's cognition.
Hmm, rap for three days with a mouthful of incense~
(The remaining sound can go around the beam for three days, and it will take three days for Yuxiang to go around the tongue to be fair. Rao Rao Rao Rao Rao Rao Rao Rao...Forcibly thinking about explaining... Forget it. jpg... Come on. ...Please come forward to Sanmou's Wubigong who has been eating for a long time! Drag the pinyin out and chop it out!)
Sagong has drunk the rainbow hazel chicken soup more than once. The deliciousness is still unforgettable, and it is naturally known as Sagong's standard for judging a bowl of soup.
But this clear soup is like water, there is no one-star oil flower in it, it is really hard to see.
He couldn't help muttering,
”Linzi must have spent much time on this soup. Didn't you just cook a boiled cabbage all day?”
If you have to describe it, a word ”run” is enough to moisturize and moisturize people's tongue.
Took a breath,
”Taste more tofu...just this spoonful is full of octopus tofu...”
”Sucking~”
The tender and smooth texture of the chickpea flower is written with the word exquisite everywhere, as if swallowing a big mouthful of pudding.
Sikong only sighed with a short tone.
”Huh~”
It is not easy to make chickpea flowers, and the step of just cutting the minced chicken to remove the fascia will scare a lot of people away.
Chicken breast meat is used to make chickpea flowers. Less fascia does not mean that there is no. If you put it directly on the chopping board, those fascias, membranes, and small blood vessels can not withstand the torture of a kitchen knife. They will be broken into pieces and it will be difficult for you to see them again. Figure-hey, until after the entrance.
The clever way is to find a whole piece of raw pig skin to scrape off the grease, place the chicken breast on the skin and slowly tap it into a puree with the back of a knife.
In this way, the fascia will not be broken and cut, but it is convenient to pick it out completely and without any leakage, so as to ensure that the finished chickpea flower is refreshing, delicate and smooth.
After making the velvet, it is seasoned with egg white, starch, salt, etc., and the broth is used to make the paste.
After completing these preparations, you can really enter the topic:
Rush.
Use the minced chicken paste to ”punch” the heated upper soup. When the upper soup and the minced chicken collide, the shape of chickpea flower is ”pushed”, the flavor of chickpea flower is melted, and the elegant chickpea flower cloud rolls out. .
Particularly difficult.
If it hadn't been for Sikong to have heard the explanation of the chef who was particularly fond of showing off in Bayishanfang before, he would never have imagined how this thing was made.
The chef Fu's master of the treasures of others told the God of Wealth without reservation, but Sikong didn't even remember a single word.
I just remember ”rushing” over and ”rushing” over and over again and again and again, and I feel very proud and showy.
After Chef Fu's beeping was over, Master Sikong was already pretending to be Venus, and it could be said that Man Naizi was a brain.
The familiar and majestic quality N Company still echoed in his ears:
How to charge?
How much to charge?
When to charge?
Can I become stronger after charging?
If you don't charge, you don't even have the chance to become stronger!
Uh...cross out...
(╯‵□′)╯︵┻━┻
Is it plausible!
What are you thinking about!
well...
Wouldn't you please bring our Golden Diamond Supreme VVVVIP15 dedicated recharge channel to Master Sagong? !
Cough!
In fact:
How much, how and when is the key to this dish.
As one of the 38 cooking techniques of Sichuan cuisine, ”Chong” is a relatively difficult one. It cannot be explained clearly by a quick hand and eye. The speed, direction and amount of the cooking, the consistency of the soup and the paste of the chicken, and the control of the heat. It is directly related to the final shaping of the dishes.
Well, according to the chef Fu's statement, it seems that there is no irrelevant to the final steps of the dishes.
It's important to go on horseback!
The soup is cooked too much, it is too early, and it is out of shape. A pile of under-cooked chicken minced can easily write you a big tragic word in the charred font at the bottom of the soup pot.
It’s too late to make the soup, hey, it’s more fun:
Not only can't the chickpea flower become a perfect marshmallow like a perfect Yunjuanyun Shuhe family reunion, but...
So what, have you ever seen a guilty horse?
Imagine that the moment when the minced chicken is put into the pot and the whole pot of broth is whitened, it is really a huge cloud, just like a mushroom cloud from a bomb explosion.
That cloud energy can not only transform horses, but also donkeys, mules, giraffes, and Cthulhu...
In short, absolutely nothing to do with the imagined ”Yun Juan Yun Shu”.
Sikong was a little reluctant to swallow the bean curd in his mouth. It was tenderer and smoother than the chickpea curd he had eaten at the different restaurant, and the taste was lighter and creamy.
Mentioning the keywords ”lightness” and ”cream”, Sikong suddenly thought of the pillow that Sagong gave him when he was a child, stuffed with Qiongqi's velvet.
——When sleepiness hits, only when the velvet pillow is on the side can you feel at ease and return home.
Sikong muttered to himself,
”It's morning... I really want to... Hugging a pillow... Get back to sleep...”
Huang Dashan: ”???”
What are you doing, old iron!
What you eat is tofu brain, not a sleeping pill!
Ye Shan is stunned, okay?
”Could it be that the brain circuits of this rich man have been corroded by circulation points?”
”What's the matter with money? I have money and I eat your rice? Whose brain circuits are you talking about corroded?”
”...”
However, Sikong did feel at a loss for a moment:
Brain circuit 1, Dou Hua is not Dou Hua, nor is Lu Er. Lin Chou, you are really afraid that it is not because you have any misunderstandings about Dou Hua.