Goose rice doesn’t have the dry and salty taste that you usually get when you eat fried rice. Instead, it’s just right. After one bite, you want to take a second bite. The fluffy and fragrant taste makes you want to stop.
Anyway, when Ding Shao didn’t stop from the start of the spoon, you can see the deliciousness of the taste.
“You can’t waste it.” Ding Shao carefully scraped off the little bit of rice on the side of the pot and ate it.
It didn’t stick to the pot, but Ding Shao’s heroic food scene just sprinkled on the side, but this must not be missed.
Don’t waste a grain of rice or a drop of water, you should have this pursuit in life.
After checking again and finding that there was indeed not a grain of rice missing, Ding Shao finally let go of the clean casserole.
“Everything in the store is good, just a little bit less. I can’t get enough to eat just this amount. Fortunately, I ordered several dishes. Although I feel a little overdose, I won’t be able to exercise if I eat more. Fat.” Ding Shao felt that as long as she exercised fast enough, the fat would not be able to catch up with her.
Then the second dish came up, which was pickled raw.
This is a dish belonging to the Chaoshan cuisine. It has always been known as the “Teochew poison”. Gai means that people who have eaten it will not think about it for a long time and will look around for it. Of course, this is because the taste is a little unpleasant. For the sake of pointing.
Many people have heard of raw pickling. Most of the Chaoshan areas have their own pickled recipes. Anyway, everyone thinks that they are the most authentic. This is similar to the fact that every household in Sichuan Province has kimchi, and no one has the same taste as kimchi.
Ding Shao has eaten several versions, her grandfather’s, her mother’s, and her father’s twice. In terms of taste, her grandfather’s is definitely the best, and she is also a famous chef.
And the length of the marinade generally depends on the condition of the marinade. If the marinade is good, it is usually eaten immediately after marinating. Generally, it may take an hour or two to marinate.
The raw marinade in the store is naturally ready to eat without any controversy.
What was brought up was a large white soup bowl. It was ups and downs.
According to the taste, Yuanzhou still adjusted the time of marinating the seafood, so it will be served after the goose rice.
It is different from the goose rice with strong aroma just now. The aroma of raw marinade is very weak. It can only smell a fresh breath. It is very delicious, but it is like a breeze blowing my face. miss.
“I feel that the taste is a bit weaker than what my grandfather made. I don’t know how it tastes?” Ding Shao made a comparison in his heart.
Although the taste is light, Ding Shao is still looking forward to it. How can someone who can make such delicious goose rice rice not taste good when raw and marinated.
Picking a corner, Ding Shao took a transparent prawn to taste.
As the shrimp got close, a very long wine smell came to the nostrils. It was not like the pungent smell of ordinary white wine. This smell contained the breath of spring, with a strong floral fragrance, not like pouring white wine. Like wine made from flowers.
Generally, the low alcohol content of flowers is not convenient for pickling, deodorization and disinfection. Therefore, few chefs choose wine brewed with flowers, and the taste will interfere with each other if the taste is not handled well. If it is not used well, it may cover the original Because of the delicious taste of seafood, most of them use white wine, even her grandfather did the same.
Yuan Zhou uses his own ten-flower wine. As the name suggests, it is made from ten kinds of flowers. He feels that this wine can fully stimulate the taste of seafood, and the flowers should not be too many, otherwise There will be suspicion of overpowering.
To be able to brew a new kind of wine just for one dish, only Yuanzhou can do this kind of excellence, only this family, there is no semicolon.
Speaking of wine, the legendary Monkey Wine is about to be born.
The prawns have been processed before being marinated. At this time, you can see that there are no shrimp feet and shrimp guns. Of course, Ding Shao stared at the back wound for a while but did not find it, but it has a perfect transparent texture. The prawn meat of the meat makes people know that the prawn line is picked by someone.
“This knife work, not everyone can do it so perfectly.” Although I was very embarrassed, Ding Shao still felt that her grandfather was even worse. of.
After putting it in the mouth, first a spicy taste spreads in the mouth, and then a soft floral fragrance mixed with the wine smell, although soft, but full of stamina, combined with the spicy taste, the teeth bite , The fresh and sweet shrimp meat is more fresh and sweet and delicious under the background of the floral fragrance, but it corresponds to the characteristics of raw and marinated, clear but not bland, fresh but not fishy, tender but not raw.
There is really no fishy smell, and I don’t feel that the food is raw. Instead, it has the taste of a little cooked shrimp, and the aftertaste is long.
“This taste is absolutely amazing. It turns out that changing jobs is the kingly way.” Ding Shao once again praised his wise decision.
After eating prawns, prawns, crabs, and oysters with a light brown color caught her attention, she began to try them one by one, each of which was a novel taste, although it seemed to be marinated in a bowl , but the performances are different, and they all retain their own characteristics. They are unrelated to each other, but also have a hidden connection. Ding Shao is very satisfied.
When the remaining two dishes were served~IndoMTL.com~ Ding Shao was silent for a moment. She was very familiar with the remaining two dishes. She had eaten dishes for more than ten years, so how could she not be familiar with them? , but just because they are too familiar, so you can see the gap at a glance, not a general gap, but a bit far.
It’s not a chasm, the obvious gap that a layman like Ding Shao can see is already incredible.
“Grandpa is being compared by others.” Ding Shao’s tone was complicated.
Although she often jokes about her grandfather, in Ding Shao’s heart, her grandfather is absolutely No.1 in Cantonese cuisine, especially in terms of taste and fire art, she thinks it must be the most powerful, but the fact is In front of me, there is a bit of a mixed taste.
Ding Shao finished the two dishes in silence. The delicious taste almost made her swallow her tongue, but the more delicious it was, the more silent she became.
After eating, Ding Shao walked out of the shop quickly, took out his mobile phone, and dialed back the phone number he had called earlier.
It seems that there has been a call over there. As soon as the call is made here, the other side picks up.
“Grandpa.” Ding Shao originally made the call with a lot of energy, but now he doesn’t know what to say when the call is connected.
“How about it, the taste is quite good, Xiao Yuan is the first person in the contemporary era, that’s really nothing to say, I haven’t eaten my specialty dish made by him, but the other dishes are already quite good. “There was no entanglement over there, very proud.
“Grandpa, you are the chairman of Cantonese cuisine. Don’t you make the best food?” Ding Shao felt an unspeakable grievance in his heart. .
That’s right, Ding Shao’s grandfather was Comrade Song Ming, president of the Cantonese Cuisine Association.
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