The first is a little sour taste, the taste of hawthorn, and then the sweetness. After frying, you need to sprinkle some sugar on the rice to taste. The sprinkles are very even and not thick. not come out.
It’s different when you put it in your mouth. Mixed with the acidity of hawthorn, the sweetness bursts out in your mouth. Gradually, the sweetness becomes the main theme. After the soft and rotten rice, the mellow taste of dried fruit is mellow. Combined with rice, it gives a whole new taste.
When I felt a little greasy at the end of the meal, a sour taste swept through again, eliminating the greasy feeling.
“Sweet but not greasy, sour but not astringent, and has the right balance of soft and hard. It is worthy of being Chef Yuan.” Director Wang was very satisfied with this beet dish.
And Huo Ting also liked this dish very much.
Although other people don’t like sweets very much, their evaluation of Yuanzhou’s stir-fried eight treasures in fine sand is also quite high. The craftsmanship is perfect and the taste is perfect.
Director Wang discovered a small phenomenon the more he ate it. At first he thought it was an illusion, but the more he ate it, the more he felt. That is, when he ate this dish, he liked more grape kernels and green plums, but less jujube lily. Some, so that the sourness will be a little stronger than usual, and the relative sweetness will be reduced a little.
When I first took a bite, I was overwhelmed by the perfect taste. I didn’t taste it carefully, but the more I ate it, the more Director Wang realized that this was his favorite sweet and sour mix.
“It shouldn’t be a coincidence, right?” Director Wang looked at Yuan Zhou’s busy figure, his heart was upset, but his face was still calm.
Anyone who knows how to cook, even the more proficient, knows how incredible it would be if Yuanzhou could really grasp the tastes of diners without asking.
Although Director Wang thought it was nonsense, Yuan Zhou thought it was a matter of course. It seemed very contradictory, but it was inevitable.
Thinking a lot in his mind, Director Wang’s movements are not slow, relying on the matching spoon, chopsticks and spoons are used together, left and right opening and closing, complementing each other, he took a little more than half of the beets into his stomach.
As expected of a person with a good brain, he also pays attention to the art of war when he eats a meal.
However, the downside of eating too fast is that there are too many plates, which affects the performance!
Yan Xiliang noticed the situation of Mao Xiong and the others in his busy schedule.
Occasionally, when I glance over, I see that the two people next to me have never had too many dishes. This is very curious. Is it too poor for two people to eat three or four dishes?
And then Yan Xiliang was lucky. This time, he saw that two people were swiping their tails. After eating, the man with the mustache folded the plates together very smoothly, and took them to the long table over there. .
“It turns out that I collected the dishes myself, no wonder.” Yan Xiliang did the same after learning.
Sure enough, the table was empty again, and new dishes came.
This time it’s Huo Ting’s Warm Mixed Waist Silk. This dish is a typical example of high-end dishes made from low-grade ingredients. It is famous for its meticulous knife work and exquisite cooking.
“It’s so fragrant.” Gan Zhong sniffed, his eyes moving with the movement of the dishes.
Because this dish was served with hot oil, when it was placed on the table, it still made a ‘zzz’ sound.
You can also see some oil droplets tumbling on the plate at close range, which leads to a very overbearing fragrance, which is very attractive to the nose.
And Huo Ting had already squeezed into the middle of Gan Zhong and Director Wang, otherwise, although he ordered this dish, he would definitely not be the first to eat it.
Even though I have experienced Yuanzhou’s swordsmanship before, I can’t help but want to praise Yuanzhou’s swordsmanship after seeing this plate of warm mixed waist silk. That’s really great.
Whether it is waist silk, fungus silk or lettuce silk, the thickness is the same, and the length and width of the vermicelli are the same, and the vermicelli used here is extremely thin, that is, it is thicker than a pinhole. Little by little, the most rare thing is that even this thin waist wire has no signs of being broken, and each one is in perfect condition.
It is not that no chef can make all the filaments the same thickness and length, but the thickness of the fan must be at least as thick as a large needle, otherwise it is easy to cause the waistline to break.
No matter how stable Huo Tingrao is, he couldn’t help but want to scold his mother when he saw this dish, not because Yuanzhou was too good, but because he was not good enough, and the distance was too long to see, let alone After chasing, not everyone is Chu Er Lengzi.
Pick up one and put it in your mouth, the first feeling is fresh and spicy, this spicy is not the spiciness of chili, but the spicy meaning of minced garlic, the second feeling is that it is crisp, whether it is shredded waist or shredded fungus, The shredded lettuce is very crispy and tender, and with its own glutinous fans, the combination is perfect, it tastes crisp and refreshing, and the lips and teeth are fragrant.
Although it is a cold dish, it is not cold, but warm. It will not feel cold or hot when you eat it. It is just right, just like this dish, just right.
“There is no peculiar smell at all, and it is more crispy, which is really delicious.” Miao Zhonghua likes this dish very much.
He gets fat by eating everything, so he especially likes to eat internal organs. In his words, this fat is definitely less, and he is not afraid of eating too much!
It is well known that pork kidney will have an odor if it is not done well~IndoMTL.com~ Even after many skilled people remove the odor, I don’t know if it is because of the effect of my heart that there is still a little odor remaining.
This dish from Yuanzhou has no such concerns. There is no other way to say it except for the good taste. Even after swallowing, there is still a little bit of numbness and a little bit of spicy food left in the mouth. Other than that, there is nothing else. taste.
“I think it’s pretty good too.” Director Wang also liked this dish very much.
Warm mix is a unique way of mixing dishes in Qin cuisine, and among them, warm mix waist silk is the most common and rare. It is very easy to do, but it is very rare to do it well.
Even the oil that was poured at the end was considered just right by Yuanzhou. After the dishes were absorbed, there would be no oil stains left on the bottom of the dish. So far, Yan Xiliang has never seen such perfection.
Every dish is served, and everyone eats together. Although I have to comment from time to time, the voice is very small and will not affect others. Although there are almost no people like them, everyone is a chef. It was the first time in the store, so diners were not surprised.
Eating is of course rushing to eat more fragrant dishes, so the dishes that are already very delicious, when five people rush to eat together, they feel more delicious, one dish comes up, and it is on the disc within a few minutes, and then another dish Up is the same fate.
Of course, you can’t compete with Wuhai when you grab food. It’s not a question of whether it’s delicious or not, but a question of whether you can eat it. After all, the title of the king of the restaurant’s food bucket is not a vain name.
It didn’t take long, the dishes were almost served, and basically the last dish was left, and now the first one that came up was Director Wang’s dish, because he ordered the most and served the fastest. , which was also his last dish.
……
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