Chapter 1120： Sadness (two in one) (1/2)
Lin Chou didn't know how rich Huang Dashan's inner world really was, he just felt that his face was a little weird.
emmmm, it looks a bit like the color of the old Burmese coriander in his hand.
Old Burmese coriander is also called big coriander and thorn coriander. It has a refreshing fragrance, which is less aggressive and a little more euphemistic. The barren mountains and ridges around Mingguang are common. Basically, as long as they don’t mutate to become toxic, they taste good. ——Of course, it is more toxic to the evolvers who have the spirit of exploration and death!
Lin Chou's ratio is one-third of cilantro coriander and two-thirds of domestic coriander grown in the back mountain.
I have to say that the quality of the coriander rewarded by the system is excellent. Maybe the variety is a named one, such as: Huaze?
Two kinds of coriander plus a few cloves of wild garlic, a few wild onions, a lemongrass, and the Devil Spicy Wash and pose, Lin Chou took out a huge stone mortar, threw the lemongrass in and pounded it, adding the wild garlic one by one when it became strands. Wild onions and the devil are spicy.
This smell can be said to be quite irritating, Huang Dashan sneezed again and again,
”I'm going, it smells really good, what do you mean by the Coriander Party Welfare Bureau?”
Lin Chou took out two or three scorched dried red peppers from the stove—he always thought that the aroma of the peppers roasted with charcoal ash to slightly char was one of the most charming flavors, which was simply overwhelming.
”Boom boom boom~”
Pour the chili peppers and add salt. While adding salt, toss the two coriander in, pound a few vigorously, and put on a plate.
”Is it over?”
Huang Dashan took advantage of Lin Moumou's package of food and didn't pay attention to finding a pair of chopsticks and took a sip of coriander into his belly.
”Fuck... there should be two bowls of hot rice here...”
Lin Chou kicked it over.
”Deadly stay away!”
Then hand the packed things to Bao Er,
”Remember next time and collect the money first.”
Bao Er touched the back of his head to make sure,
”Isn't this the first takeaway business? If you are unfamiliar with the business, the function of the wireless phone is not perfect. I will fix it as soon as possible.”
”it is good.”
...
Research Institute.
Comrade Xiao Ai was holding a brand new cardboard box with difficulty, his posture was like a salted fish that had just been fired by the boss.
Entering the meeting room, Xiao Ai put the labelled, thin and translucent exquisite white porcelain lunch box on the table in the same way.
”Cold dressing and a taste of arugula, dean, this is yours.”
”Yellow snake core, Hu always belongs to you...”
”Tiger crab noodles, hot spring egg beef rice and beef are well cooked, cat yours.”
”liqueur...”
”9 catties of thyme baked rainbow lobster...”
”4 catties of steamed grouper...”
Take out the last two lunch boxes, one large and one small.
His hands were shaking, and the weak shaking made Comrade Xiao Ai more like a cicada in late autumn.
Xiao Ai almost choked up.
”Burning pepper, coriander and pounding spicy pepper... a big box of gift rice... this is... mine...”
Different from Xiao Ai's expression, the meeting room was full of jovial atmosphere.
The old dean smiled blindly, the layers of wrinkles on that old face could clamp eight old ladies at the same time.
”Hey, when has Yishanfang been so generous? This white porcelain is good, and its quality is comparable to the enamel jars that Lao Tzu bought at a high price for ‘Serving the People’!”
”This wine, smells good!”
”The grouper also comes with raw grilled angelfish liver and sorrel side dishes, which is really wonderful~”
Life is full of surprises, and the old dean thinks that today's cuisine is exceptional.
Bai Xiaomao also opened his round white porcelain lunch box:
The heat of the rice threw out a large swath of rice, and the freshly cooked tender red steak was a bit too fierce for others, and it looked really horrifying.
But this is the favorite degree of maturity of the kitten. The diagonally sliced steak is laid out in a regular circle, and the center is a hot spring egg with a trembling yolk and orange, just lying on the green suzi. On the leaf.
Seen from above, there is no shadow of rice at all, but the nose is full of rice fragrant.
Whether it's beef, sesame leaves or hot spring eggs, they are dotted with slightly fried white sesame seeds, even, no more, no less.
Putting together with the white porcelain box containing the tiger crab noodles is a square seasoning box of the same material. Bai Xiaomao knew at a glance that Xiao Ai took it out in the wrong order, and it should be steak inside. The four seasonings for the rice bowl are divided into the soy sauce used to mix and eat in the rice bowl, and the wasabi sauce, garlic vinegar sauce and black pepper sauce used to dip the steak.
Bai Xiaoxiao said in amazement,
”Has the box lunch of Yishanfang suddenly changed to a refined route? Or is it a discount event for large customers?”
—— Bai Xiaomao touched his conscience and felt that he could be regarded as the main customer of Yishanfang.
She has always been a picky person. Take this meat cutting technique for example. Bai Xiaomao always thinks that knife skills are the most intuitive test standard for a chef or a scientific researcher like her. She slices and slices in the laboratory. There is no essential difference when the chef slices in the back kitchen.
With the naked eye, she can see the degree of damage to muscles or vegetable fibers from the angle of a chef's knife, but don't underestimate a slight angle. As the saying goes, cutting cattle and sheep vertically is very rough but very good. Generalize.
For a qualified foodie with high standards and strict requirements like her, the importance of the chef's knife skills is comparable to the legendary one to climb the road to heaven.
Bai Xiaomao picked a piece of beef in front of his eyes with its own bamboo chopsticks, and carefully observed the beef slices that were cut at an angle of 35° with the horizontal muscle stripes.
The beef is not a common steak part. Based on her experience in research on various biological slices, this piece of meat should be taken from the hind leg part. The choice of position can be said to be quite sharp.
Because the beef hind legs are tough and have thick blood vessels, and the muscle fibers are very tight, it is not strictly suitable for steak, and it will be difficult to cook.
However, the direction of the muscle fibers of this piece of meat is more similar to a subtle unsealed O-shape, and the kitten's eyes narrowed slightly.
”The legendary ”slot”...”
Bai Xiaomao didn't know what the professional chef called this piece of meat. This was the professional ”term” she and her assistant came up with after dissecting and slicing a number of plain-looking pigs and cows.
This piece of meat comes from around the femoral head of the hind leg. The black mountain wild boar of normal size can produce about three to five taels, while the cattle are eight taels to one catty. It always protects the thighs from one side in an unsealed circle. The bones, like a warm scarf, are cared for, and like a faithful licking dog. They are full of the desire to complain.
Perhaps it is due to the saying that things must be reversed. The hind legs were originally a world full of muscle sticks. However, there is always such a hob groove in the center of these muscle sticks, which is not moving and very weak to be deceived. The taste is more tender and juicy.
Just the selection of materials has already made Bai Xiaomao feel a little bit amazing and a little bit unusual.
”And what surprises will it bring to this girl?”
Each slice of beef is exactly 1.3 cm thick. This thickness is enough to ensure a full bite without making the cheeks feel too laborious. The unsealed O-shape rotates at a subtle angle and is cut with precision. While just filling a bowl, even the shape and bending angle of the meat itself did not change at all.
”This kind of knife skill is really a pleasure, even in the laboratory, it is difficult to find such a precise technique.”
Bai Xiaoxiao had seen enough and satisfied, then put the meat in his mouth.
The tip of the tongue is lightly squeezed, warm, moist, juicy, and lingering. The feeling of touching the beef is like a deep kiss in the fantasy of a 17.8-year-old girl-such as the fantasy of Bai Xiaoxiao.
Girls, girls always need to fantasize, and their feelings are always wet.