Chapter 2539 (2/2)
”I'll try.” Ling Shu is actually eager to try.
Without too much talk from her best friend, Ling Shu thinks it must be effective. Not to mention ginkgo, which is originally a dual-purpose food for medicine and food. She knows its effect very well. It is worth trying with such a high appearance and the wonderful taste.
Stir the sweet soup in the bowl with a white porcelain spoon. A white and tender egg looms with the stirring. The already white egg rolls in the pure white sugar water similar to soybean milk. I don't know whether the egg is whiter or the sugar water is whiter.
There are also pieces of bright Yuba, which seem to be pulled into the same shape. Although it doesn't look very regular, it is almost the same direction and the same size. We can see how strong the chef's control ability is.
One by one, the plump ginkgo, probably because of the long-time stew, looks very full and textured, watery, as if the juice can burst out when you bite it.
The smell in the stirring room is stronger, the smell of beans is full, and with a little faint fruit flavor, Ling Shu feels that the whole person has calmed down. His heart just agitated because of delicious food began to calm down. Instead of not wanting to eat, he is more eager to eat sugar water into his stomach.
Put a spoonful of soup into your mouth, and the thick and strong aroma comes with the smell of beans. It is the essence of dried bamboo after being cooked for a long time, and a gingko comes into the mouth with the soup. A bite of the tooth is exactly like what was seen before, and a bite is opened. The soft and glutinous soil is rich in juice to remove the bitter core, and it tastes delicious and glutinous and sticky.
Not to mention that a piece of dried Yuba with intact Yuba has been retained. With the sugar water of the Yuba essence, the Yuba slices that are very slippery and tender have strong feelings and are very fragrant.
”Gudong, Gudong”
Disliked that the spoon scooped up too little and ate too slowly, Ling Shu directly put the spoon aside, picked up the bowl and drank it boldly, filling it one mouthful after another, just like drinking water. If the dried beancurd or ginkgo entered his mouth, he would be busy to chew it carefully for a while and then swallow it. It would have a different taste with the fragrant sugar water.
The thicken and Lily sweet soup ordered by Lin Shu is a famous home-made sugar water in Chaoshan, Guangdong Province. It is boiled with coconut milk. It naturally has a strong coconut flavor. In addition, the coconut itself can boil coconut oil. Even if it is only coconut milk, in addition to the faint sweetness, it also has a rich sense of oil. It is well matched with the sweet lily. In addition, the thicken is soft, waxy and sweet.
Anyway, Lin Shu is happy to eat one spoonful at a time. She wants to eat the same way as Ling Shu, but there are many ingredients in her. It's better to drink it directly than scoop it up with a spoon.
The bowl used to hold sugar water in Yuanzhou is different from the small bowl in ordinary dessert stores. The relationship between one person and one bowl is that this bowl is slightly smaller than the sea bowl, but it has a deep foundation and can hold a lot, at least a little more than the bowl of 22.
Lin Shu estimated that the two people had the same amount of food. The two bowls of sugar water and three courses were absolutely eight times full. They could burp according to the usual amount.
However, after drinking a large bowl of sugar water, Ling Shu felt that she was only half full as usual. She felt that there must be no problem eating another dish. Even two dishes would be OK. At most, she could eat a little. It was OK to eat once in a while.
……