Chapter 49 (1/2)

The three people who haven't seen Liang Kun for a long time feel strange. He has changed too much. He used to be the least sensible of all the younger generation in his family. At home party, he never did anything, playing and waiting for dinner, but now he has gone to the other extreme.

No matter how strange, everyone will be happy for his change, because no one likes Liang Kun before. The old people all hope that their offspring can make a difference. The children of the Liang family and the Wang family have no development potential and can only look at their grandchildren.

Soon after the rice was steamed, several dishes made by Liang Kun were brought up one after another. His dishes are very suitable for the elderly. We tasted them and gave them high praise.

There is not much meat in the old vinegar cabbage, which tastes appetizing; Pot collapse tofu is crisp outside and tender inside, sour and sweet and delicious; Wood whisker has good meat color, aroma and anti-aging and hypoglycemic effects; The most beautiful dish is the bean in tiger sauce, which makes a pattern.

Liang Kun made a small bowl of ”tiger sauce” with minced garlic, white granulated sugar, chicken essence, pepper noodles, sesame oil and other materials. Liang Shuang was responsible for cutting beans of similar length, and then Liang Kun made a delicate plate around the small bowl.

This is a dish that Liang Kun specially practiced for some time in his previous life. Beans dipped in sauce is simple and delicious, creating a feeling of ”Michelin restaurant” for guests.

Liang Shuang was also praised. He felt that he had made great efforts and had a sense of achievement.

The dessert was Hibiscus cake. Everyone ate a lot. Grandma even said she didn't have to eat at night.

In the afternoon, we chatted together. Liang Kun and Liang Guotai played PS1 game console and hit each other with a green question mark on their heads. Even if he didn't deliberately practice game skills, ordinary people can't win after the improvement of game talent.

After soaking rice for more than 8 hours in the evening, Liang Kun began to wrap zongzi with streaky pork.

The streaky pork was pickled at the right time in the afternoon and pickled with seasonings such as soy sauce, raw soy sauce, salt, sugar and cooking wine. This is also exquisite. It takes at least 4 hours to taste.

Making zongzi is his weakness. He is not skilled enough. He remembers the steps very clearly. Zheng He Jin Bao was very fast. Once the wrist was turned over, the leaves were rolled up. Under the bottom, some glutinous rice was placed underneath, and a piece of meat was placed in the middle. Some sticky rice was placed on it, gently compacted with hands, and then the leaves of the plants were wrapped up and tied fast with the rope.

Liang Kun's action is correct. He didn't practice muscle memory. He can only take his time so that he won't affect the size and shape of zongzi.

”Are you sure you can eat this? Your grandparents are old, so don't have an accident.” Liang Guotai frowned and still felt unreliable. The gray water was too dirty.

Liang Kun's explanation: ”grey water zongzi is this practice. It is a characteristic snack in the south. The glutinous rice soaked in grey water is not only not dirty, but also dyed a layer of golden yellow. When cooked, it is not only beautiful, but also has a strong flavor, which is much stronger than ordinary white zongzi.”

This is a common sense of life that many people ignore. The ash formed after firewood combustion is very clean. Due to the quenching of the flame, the dirt in it has been burned.

”I don't believe it will be beautiful. Can you do it?”

”Of course, men can't say they can't.”

Liang Kun smiled secretly. The third uncle will be surprised in a moment. When I first saw the practice of grey water zongzi, I didn't expect that zongzi could be wrapped like this. The person who invented this food is definitely a genius. The wisdom of the ancients is extraordinary.

After wrapping ten zongzi, Liang Kun stopped. Everyone ate more at noon and just had some at night. He put zongzi into the pot and cooked it for an hour. It was delicious and came out of the pot.

It was already 7:30 p.m. after the zongzi cooled down. No one urged him, just waiting to taste it.

Ten grey water zongzi were picked up by brothers and sisters and brought up on two plates. The elders immediately felt that they were not waiting in vain.

The three people who had not seen this were surprised, especially Liang Guotai's expression was very wonderful. ”How did you become so beautiful? Are you cooking or magic?”

He didn't know why the glutinous rice soaked in general grey water turned into this color. At first glance, it was better than the white zongzi sold outside.

Liang Kun smiled and said, ”that's what grey water zongzi is done. My craft is far from the best, but it should have the standard of opening a shop. Let's try it.”

Zongzi is golden, with a clear surface and looks very delicate and small. Food is judged from three aspects: color, aroma and taste. The zongzi made by Liang Kun is a work of art from the point of view of appearance, and the road is simple and gorgeous.

Liu Wenjuan took a rice dumpling in a bowl. Without looking down, she could smell a faint aroma of plants and trees, as well as a fresh astringent taste and a faint Maotai aroma. It was very unique. She tasted it, and the exclamation on her face was stronger.

Without him, the taste of zongzi is soft, waxy and smooth. First, you taste the sweetness of glutinous rice, but then there is a sense of astringency. Finally, there is the thick soy sauce and meat flavor. The rich juice fills your mouth and gives you endless aftertaste.