There is a lot to say about this topic.
“If I didn’t feel it myself, I wouldn’t believe it. Boss Yuan really understands everyone’s taste, and he knows it after eating it.” Wang Hongdao.
“This is where I think Boss Yuan is the most powerful. Take me as an example, I don’t like to suffer. I have never eaten anything particularly bitter in God Chef’s shop. There’s no bitterness.” He said sternly.
“It turns out that Chef Yuan is so powerful, it’s unbelievable.” Hu Qingshan felt that he was listening to a book from heaven.
To tell the truth, Hu Qingshan looks quite young. At the age of 30, he has been to many places as a well-known cartoonist, but encountering Yuanzhou is unique.
This time, he also hopes to visit the painting god’s hut to find inspiration for a new book, and to meet the senior leader Wu Hai by the way.
It was unexpected that Yuan Zhou became a fan of him not long after he arrived, so when he heard Yuan Zhou’s deeds, he was really focused.
When people are speaking, if there is a person who is very supportive, and who also responds from time to time, it will definitely arouse people’s sex, just like Hu Qingshan, when the three of Tang Qian saw Hu Qingshan’s thirst for knowledge, they immediately Can’t stop the car, it can be said that it is endless.
But then again, the food is more appealing.
“Let’s try breakfast first.” Manman couldn’t hold it anymore, and licked his lips.
“We can finish eating.” Wang Hong agreed.
Hu Qingshan and Tang Qian nodded fiercely, idols are very important, especially important, but the food made by idols is also very important.
So the four of them picked up the spoons and started to dry.
In order to match the large black bowl, the spoon is also a black slender handle. Of course, the spoon is not small, just the size for eating bean curd.
As a bean curd bun that can be praised by the great writer and foodie Su Dongpo, it has its own uniqueness.
This kind of food that combines the flavors of the north and the south ingeniously to form a unique taste is naturally quite good, otherwise it will not experience historical changes and endure for a long time.
Although the four of them eat together, they eat in different ways. For example, Tang Qian scooped up the soy milk she was thinking about with a spoon. For example, Manman carefully cut the red oil and chives on the top to make it clear Ruyu’s bean curd is stained with red chili oil everywhere, as if it is painted with bright colors.
On the other hand, Wang Hong was very simple. He directly scooped a piece of bean curd with a spoon, which was dipped in chili oil and chives and put into his mouth.
The mellow aroma and spicy taste are combined with each other. Because of the aroma of oil, it not only makes the peppers more rounded, but also makes the fragrance of sesame more prominent. With smooth and smooth bean curd, it is neither very tender nor old, everything All seemed just right.
“It turns out that the bean curd in Qin cuisine has this taste. Compared with the soft and tender bean curd, I think this bean curd that is neither soft nor hard is very suitable for my appetite. I hope I can eat it often in the future.” Although Wang Hong doesn’t know much about it. Maybe, but that doesn’t stop him from thinking so.
Hu Qingshan’s movements were different from others. He carefully used a spoon to sweep the unmelted white sugar on the bean curd into the soy milk next to him, and then carefully stirred it in the crevices with a spoon to promote the melting of the sugar.
After confirming that the sugar has melted, Hu Qingshan slowly exhaled and began to eat it.
Take a spoonful of white and jade-like bean curd and put it in your mouth. First, there is a strong bean fragrance, and then there are traces of sweetness. The bean curd originally had a faint beany smell, but because of the sudden visit of sweetness, it was defeated. , was directly covered up, leaving only the pure bean fragrance and sweet, smooth texture, and it will be broken when you sip it, but the broken part needs to be gently bitten with your teeth to completely disperse, and the tofu brain melts in your mouth. The taste is a stark contrast, very delicious.
“That’s the taste. It’s delicious, sweet and fragrant. I didn’t expect to be able to eat such an authentic taste in Rongcheng. It’s great.” Hu Qingshan half-squinted his eyes, very intoxicated.
An intoxicated look doesn’t mean slow action. Hu Qingshan took a spoonful of sweet bean curd, the bean curd quickly bottomed out, and slowly the floating golden leaves revealed their true colors.
Because of the soaking of soy milk, it is slightly swollen compared to when it was just entered, but it is not swollen much, it is still golden, and it is as light as a withered yellow leaf.
Hu Qingshan used the spoon to rotate it clockwise again. After a few turns, he stopped and scooped up a piece of bun that looked like a golden leaf and sent it to his mouth.
Although the crispy part on the surface has softened, it does not affect his original crispy taste. At this moment, a sweet soy milk is added, which is moist and soft, and the inside is very tough, even if it touches the soy milk. Soft, but very strong, the taste is rich in layers, and the fine sweetness highlights the fragrance of wheat.
“As expected of Chef Yuan’s craftsmanship, this bun is too delicious, even if it is soaked in soy milk, it does not become soft, on the contrary, it is very tough. I haven’t eaten such an authentic bun for a long time. “Hu Qingshan was a little emotional.
The steamed buns in Qin Province are completely different from the buns in other places, because they are thicker than an inch, pot-shaped, and sound when knocked, commonly known as “guokui”.
And it is very important to cut the bun slices. It must be uniform in thickness. Otherwise, if it is too thick, the soy milk will not soak through and the taste will not get in. If it is too thin, it will break after eating. These are not desirable. of.
Yuanzhou’s knives will naturally not have these troubles. The slices he cuts are three points thinner than the thinnest slices Hu Qingshan has ever eaten~IndoMTL.com~ But they won’t eat them. Worry that will eventually shatter.
Because if it wasn’t for Hu Qingshan to eat bite by bite, it would not be broken at all, which is a very test of the skill of the bun.
Anyway, Hu Qingshan ate it from the beginning to the end, except for the soft, chewy, and mellow aftertaste, there was nothing bad about it.
To say that a bowl of bean curd steamed buns is really big, it is a little bigger than the three tael noodle bowls, not because the mouth of the bowl is big, but because the bowl is very deep. There are more, and a bowl is full, and common sense is naturally full.
But I can’t stand it. This is Yuanzhou’s food. Naturally, after eating it, the first reaction of diners is that there is too little. No matter if the stomach is full or not, anyway, the mouth is definitely not full.
However, the rules of the small shop are that Hu Qingshan, who has only been here a few times, knows it, so in addition to complaining about too little and not getting enough to eat, everyone moves very neatly, clean up the dishes and let the seat wait behind people, orderly.
Breakfast time is short and beautiful. Although there are a lot of people who come here because of the discount, only the amount of 99 servings will not change due to the increase in the number of people.
So many people who didn’t eat breakfast directly settled at the roadside stalls and decided to stay on Taoxi Road and wait for the start of lunch time.
Breakfast is over, lunch is definitely not far away.
Just after the breakfast at God of Cooking’s shop, Li Li finally posted the content of today’s event for preheating.
In order to keep up with Yuanzhou, Li Li and the others also used a colorful sign to write their content. Although the characters are not as colorful, they are still somewhat discordant with high-end western restaurants.
Speaking of which, Yuanzhou discovered a secret of Li Li!
……
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