Gourmet food starts from the green leather train chef

Chapter 108
Huang Lusheng is definitely an expert in eating steamed buns, so when picking up the first steamed stuffed bun, not only did he not dip it in vinegar, but he also pushed the vinegar plate with Jin Province rice vinegar away from him.

It's not that you shouldn't dip in vinegar when eating dumplings. On the contrary, this is still a habit of many people.

But when faced with the really top-notch soup dumplings, one must eat the white mouth first, otherwise the taste buds will be affected by the vinegar smell and the "initial touch" will be lost.

The correct way to eat it should be: first eat a small half-cup of Baizuier soup dumplings, and enjoy the original taste of the buns; when you start to feel greasy, then come to eat with vinegar.Firstly, I have tasted the pure taste of soup dumpling, and secondly, vinegar can also relieve greasy and soften blood vessels, which is very good for health.

This is somewhat similar to eating boiled chicken. If the dipping sauce is used too early, the delicious taste will be lost, which is really not worth the candle.

The method of eating buns filled with soup can be summed up in three steps.

Gently pinch, bite slowly, and move cheeks slowly.

Huang Lusheng was obviously an expert, he clamped the mouth of the goldfish on the top of the steamed stuffed bun, and put it under the tip of his nose to smell it without opening his mouth.

There are three layers of soup dumplings. You don’t need to eat the first layer. The hot steamed buns will slowly leak out from the tiny holes above the goldfish’s mouth. It smells refreshing. It is a mixture of pork and wheat. The advantage of the fragrant taste is that it is strong enough, but the disadvantage is that the layering is not particularly clear.

After enjoying the taste of the first layer, the next step is to taste the second layer.

Huang Lusheng held the soup dumpling in front of his face, and took a small bite of the steamed stuffed bun below the mouth of the goldfish.

Don't use too much force, just bite the skin of the bun, and the tongue and teeth don't need to go too deep.

Anyone who knows how to eat soup dumpling must first bite like Huang Lusheng, whose scientific name is Kaikou.

The purpose is to dissipate the heat in the steamed stuffed bun first, and at the same time avoid being scalded by the soup inside if you eat it in a hurry; the soup dumpling filled with hot noodles is full of soup, and the soup inside will not be low when it is just out of the pot At 80 degrees, a careless person can severely burn the mouth!

After Huang Lusheng took a bite of the bun skin, his taste buds were immediately overwhelmed by the pure wheat aroma brought by the rich and strong high-gluten flour; The taste of the seasons floating in the countryside on the ridges of the fields.

Fuqiang powder was originally rich, but Zhouzhou cleverly used Tianshui wheat flour and crude fiber powder to combine the overbearing side. The magnanimity of Tianshui wheat flour and the powdery taste of crude fiber powder made Huang Lusheng's taste buds He was hit countless times in succession.

"This Master Zhou Zhou's Bai'an kung fu is also terrible.
The ratio of various flours is not bad, and they complement each other!

If you don't know his age, you may think that he is a decades old white case. "

Huang Lusheng was secretly surprised.

As an expert, if it comes to the white case, he has more say than ordinary chefs, and when it comes to filling soup dumplings, he even understands it better than old man Zhang Zhouxuan.

After all, he has been walking around the cage since he was a child, and he was suffocated by the smell of steamed buns!

"I used at least three kinds of flour, that's wrong! There should be another kind, which is Huifen!
Huizhou has a warm climate and fertile soil, so one season of wheat can be planted between two rice seasons. Although this kind of wheat has few nutrients, it is the stickiest wheat flour in China.

This kind of wheat flour, which was not valued by Master Baian before, has become the finishing touch here, just like the introduction of the three types of flour. It is because of its existence that the three types of flour can be perfectly blended together.

In this way, how many changes will be added if three and three return to one, and all phenomena in life will be added?
Chefs have different experiences, different qualifications, different moods, and different learnings, so what they get and see is different. This is the way of nature that grandpa once said, right?

But even grandpa couldn't reach this level back then.
What?this taste"

The manners of the steamed stuffed bun family, the demeanor of gourmets, all of them have gone to hell at this moment. Huang Lusheng no longer cared about his manners. The sweet and delicious gravy has already flowed into his mouth from the opening. The taste made him unable to bear the temper to savor it carefully, so he sucked out the gravy and minced meat in one gulp.

So hot!

Huang Lusheng "hissed" gasped, and stomped his right foot hidden under the dining table a few times, but even if he was so hot that he jumped, he was reluctant to spit out the meat in his mouth.

too delicious!

Finally came to the third level of taste. The unique soup filling is fresh and wonderful, which reminded Huang Lusheng of his touch when he ate soup dumplings for the first time in his life.

The meat stuffing wrapped in the fragrant soup melts in the mouth, without any residue, but there is a hint of green onion in the mouthful of meaty fragrance.

The fragrance of scallions is still there, but there is no astringent feeling of raw scallions!
Obviously saw the scallions, but felt that I didn't eat the scallions at all. This is the pork and scallion filling of the highest state!
Zhouzhou's pork and scallions reminded Huang Luzhi of the famous sea cucumber with scallions.

Borrow onion, no onion flavor!Just use this scallion as a supplement, but it can still draw out the original taste and fragrance of the main dish!

I couldn't help but sigh in my heart, I, a person who has been immersed in steamed buns since childhood, finally ate real steamed stuffed buns today.
Finally, when the half-yellow bun bottom was gently stuffed into the mouth.

Huang Lusheng is absolutely amazing, it's really amazing!
Not only did the part of the bottom skin soaked in the soup filling not make him feel greasy, but on the contrary, it diluted the thickness brought by the previous meat filling.

The delicacy that perfectly blends the aroma of wheat and pork bursts quickly in the mouth, connecting the past and the future, and ending with perfection!
The Bianliang soup dumpling made by this chef from Zhouzhou has surpassed the original three layers, reflecting the taste of the fourth layer!
Huang Lusheng, who was full of praise, suddenly felt a chill in his heart.

Yipinlou and Huang's Steamed Bun are watching the sky from the well. With this master Xiao Zhou around, what's the "authentic" between the two?

Who would have thought that the most authentic Bianliang soup dumpling is actually on a green leather train?
-
A group of passengers left the dining car full of praise, and the new passengers inherited the practice of the 'predecessors' and continued to praise Master Zhou to death.
Sitting in the compartment where the aroma of soup dumplings and fried jelly was still wafting, Xu Ning reminisced about the unforgettable delicacy and heard the passengers' compliments on Zhouzhou, and finally made a decision.

Perhaps this decision would arouse the editor-in-chief Lei Ting's fury, and even regarded him as mentally ill, but Xu Ning decided to take a risk for Zhou Zhou.

Picking up the phone, he directly dialed the editor-in-chief's phone: "Sister Hong, I want to withdraw the previous article about Chef Zhou Zhou, and I am not going to submit the next article to you."

The other side of the phone was silent for a while: "Xiao Xu, could it be that the news on the Internet is fake?

Did you find out that this Chef Zhouzhou is actually just a packaged Internet celebrity, and there is no real material at all? "

"Hehe, Miss Hong, you misunderstood me.
The reason why I want to withdraw the previous manuscript is because I didn’t know Chef Zhou Zhou well enough at that time, and it seems that it is far from enough to only position him as an excellent young chef and hard-working genius.

This is seriously underestimating him!

I decided to re-write the manuscript for him, and the initial estimate is about 15 words, so in any case, I will not be able to catch up with the publication of the next issue of the magazine.”

"Well, I'm very relieved, Xiao Xu, as a professional editor, it's very correct for you to be so strict with yourself, wait, what did you just say?
15 words?

Xiao Xu, Sister Hong must remind you, you are the paid editor of "Lixing Tianxia"!

Lixing will never allow its editors to publish articles on the Internet casually, even if it is a few major portal websites!
Sister Hong has always been very optimistic about you, and even thought of promoting you as the editor-in-chief of the travel section, don't you let Sister Hong down? "

Xu Ning smiled: "Miss Hong, you misunderstood again. My 15 words are not intended to be published online. What I mean is that the story of Chef Zhou Zhou and x164 is very suitable for the content of our magazine, and it will definitely attract the attention of readers." .

So I was wondering if September is the [-]th anniversary month of our magazine?Lixing has a precedent of releasing a special issue in the anniversary month before.”

"special issue?
Xiao Xu, are you crazy! "

The other side of the phone was silent for a few seconds, and then Sister Hong's shrill female voice suddenly raised three octaves: "You must be crazy!

"Lixing Tianxia" is a national first-level publication. In the 50 years since its inception, it has only published special issues for two people. You don't know who those two people are, do you?
One is the only God of Cooking after the founding of New China!
The other is China's first strong man to climb Mount Everest!
The Zhou Zhou you value is just an Internet celebrity chef after all, he doesn't even have the status of a super chef!
I can tell you Xiao Xu right now, this is absolutely impossible! "

"It is possible that Miss Hong
You may not know that the Internet celebrity chef you are talking about has two super chefs. "

Xu Ning smiled lightly: "Also, Miss Hong, aren't you in Pengcheng now? If you are willing to buy a x164 ticket and come to the dining car to taste Master Zhou's craftsmanship, maybe you won't think so."

"Are you kidding me?"

"Haha, Xiao Xu may not be joking."

Mr. Zhang Zhouxuan, who had been sitting opposite Xu Ning, smiled and took Xu Ning's phone.

"It's editor-in-chief Wei Hong, right?
Yes, I am Zhang Zhouxuan, and I am also Xiao Xu's long-term friend.Well, we met five years ago, my old man still remembers it.

My old man just wants to say something to you: You should be familiar with the two super chefs around Xiao Zhou, one is the third apprentice of the old fox, and the other is my old man's ineffective little apprentice.

Why did you go to work as a cooking assistant for Zhou Zhou?
Of course it's what my old man meant.
You are the editor-in-chief, and you are a cultural person. You should understand the truth of "the bird follows the phoenix and soars far", and the vermilion is the red, right? "

Glancing at the kitchen of the dining car, the old man continued to laugh and said, "My old man can only say that Xiao Xu's suggestion is correct.

If I were you, I would definitely publish a special issue for Xiao Zhou without hesitation, otherwise you will definitely regret it in the future. "

The other end of the phone was silent for a while: "Grandpa, please return the phone to Xiao Xu."

"Xiao Xu, I will get on the train at Pengcheng Station. I hope that Chef Zhouzhou you admire won't disappoint me."

Wei Hong said indifferently: "It just so happened that Mr. Wu was with me, and he said that since Mr. Zhang also recommended this internet celebrity chef, he must come to see him.

By the way, you should know Mr. Wu's nickname, right?
Wu Jiu Tongue! "

"Wu Jiutong?"

Don't look at the old man Zhang Zhouxuan who is six or six years old, but his ears are still very sharp. He frowned slightly when he heard the name of 'Wu Jiutong'.

How could it be this guy who is known as the master of the gourmet world?
(End of this chapter)