Chapter 2178 (1/2)

Goose Rice doesn't feel dry and salty when eating fried rice, but just right. It tastes fluffy and full of flavor.

Anyway, when Ding Shao didn't stop at the beginning of the spoon, we can see the delicious degree of the taste.

”Don't waste.” Ding Shao carefully scraped off a little rice on the edge of the pot and ate it.

It's not stuck on the pot, but just sprinkled on the edge with Ding SHAOHAO's food, but this must not be let go.

Do not waste a grain of rice, a drop of water, a man should have this pursuit.

After checking again and finding that there was no missing grain of rice, Ding Shao let go of the clean casserole.

”Everything in the store is good, but it's a little less. I can't eat enough in this amount. Fortunately, I ordered several dishes. Although I feel a little over quantity, I won't be fat if I strengthen exercise after eating.” Ding Shao felt that as long as she moved fast enough, fat would not catch up with her.

Then the second dish came up. It was raw and pickled.

This is a dish belonging to Chaoshan cuisine. It has always been known as ”Chaoshan poison”. It means that people who have eaten it will not think about food and tea for a long time and look around. Of course, this is because the taste is a little disgusting.

Many people have heard of raw salting. Most of Chaoshan areas have their own salting recipes. Anyway, everyone thinks what they do is the most authentic. This is the same as every household in Sichuan Province has kimchi, and no one has the same taste.

Ding Shao has eaten several versions, including her grandfather's, her mother's, and her father's twice. Just from the taste, it's sure that her grandfather's is the best, and at least it's also a famous chef.

And the length of raw pickling generally depends on the situation of the pickling material. If a good pickling material is generally eaten immediately, it may take one or two hours.

The raw pickles in the small shop are naturally pickled and eaten immediately without any argument.

What was brought up was a big white soup bowl, which was heavy and floating. It was full of seafood, including common blood forceps, raw oysters, prawns, shrimps and crabs.

According to the taste, Yuanzhou adjusted the time of marinating seafood, so it came up after goose rice.

Unlike the goose rice with strong fragrance just now, the smell of raw pickled rice is very weak. You can only smell a fresh smell. It's very delicious, but it's like a breeze blowing your face. If you don't pay attention to it, you may miss it.

”I feel the taste is lighter than that made by grandpa. I don't know how it tastes?” Ding Shao compared it in the bottom of his heart.

Although the taste is light, Ding Shao is still looking forward to it. People who can make such delicious goose rice can't be delicious when pickled raw.

In a corner, Ding Shao took a transparent prawn to taste it.

The shrimp came close together, and a very long smell of wine smells like a nose of the ordinary liquor. It smells like spring, and the smell of the flowers is strong, unlike the Baijiu baijiu.

Generally, the low alcohol content of the flowers is not easy to pickle and disinfect. Therefore, few chefs choose to make Baijiu wine. The taste is not well handled, and they interfere with each other. If they are not well used, they may also cover the delicious taste of the original seafood, so most of them will use Baijiu, even her grandfather.