Gourmet food starts from the green leather train chef

Chapter 16 Jiangnan Lotus Leaf Rice

The temptation of delicious food is too strong. Today not only the passengers in the hard-seat cars woke up early, but even the passengers in the sleeper cars got up half an hour earlier than usual. After washing up quickly, they rushed to the dining car to occupy their seats.

'I can't get what I want, I toss and turn. '

There are always some sour literati who like to connect this passage to the affairs of men and women. In fact, this passage clearly means that a person is hungry, but can’t eat delicious food, so he rolls around on the bed and waits until the sky. Jump out of bed as soon as the light is on, smear your face twice, and then rush to look for food
Originally, people must eat first and then look, and filling the stomach is the most important thing; if there is a delicious food that is praised by everyone, it is even more important not to let it go.

The harder it is to get, the better.

The 'gourmet dispute' yesterday has spread throughout the entire train. Except for those passengers who stubbornly believed that train meals are worthless and passers-by from poor families, everyone has a certain feeling for this chef from Zhouzhou. idea
Coupled with the free "big horn" publicity of dozens of passengers who have tasted "Liu Huangcai" themselves, the passengers couldn't hold back; originally, if there were delicious and delicious meals on the dining car, who would want to eat them? Instant noodles and a self-heating pot?

These days, it is difficult to guarantee the quality of the steamed stuffed buns on the platform.
In order to save money, Yuanyuan and the others bought a bag of steamed buns when they passed by Zhongzhou Station. After a long search to find the steamed stuffed stuffed buns, they finally looked at the stuffed stuffed buns the size of peanuts, and firmly believed that Chef Zhou’s kindness was just enough. moved China.

"Beauty, do you have yellow vegetables for breakfast today?"

"It must be there. I didn't eat it yesterday. I have been used to supplementing eggs for breakfast for many years."

After the area occupied by the kitchen was removed from the dining car, the remaining 98 seats were quickly filled by passengers; some passengers who came late could only queue at the entrance of the dining car, and the first sentence of the passengers who sat down was to ask for yellow vegetables , Chen Yan and Xiao Zhang kept answering the same questions, and they began to feel a little upset.

In all fairness, Zhou Zhou's yellow rice dishes made by relying on his childhood memories and the skills of senior chefs are not yet top-quality, but who made this world never appear before?A word 'new' is enough to add credit to the dish.

Chen Yan got a little impatient with the question, so she simply raised her voice so that the passengers inside and outside the dining car could hear her voice: "Everyone, don't ask the same question again,

I can answer everyone with certainty that there must be Huangcai today, and because we added enough ingredients last night, today’s Huangcai will be more authentic than yesterday’s.

Let me tell you a little bit, today Chef Zhou will use cloud legs and fresh water chestnuts as ingredients for this dish. "

"Cloud leg, is the price of this dish going to increase?"

"Of course, but our x164 is very kind and will never deceive consumers; the price of this yellow vegetable dish has only increased from 50 yuan to 68 yuan, but the ordinary diced meat has been replaced by diced ham. It’s definitely worth the money, do you think it’s reasonable?”

"It's reasonable and reasonable. As long as you can eat Zhou Chu's yellow vegetables today, it's 18 yuan more. I just ask Zhou Chu to hurry up. My stomach is starting to growl. Don't you think so?"

A young man with loose long hair laughed and said loudly to the passengers.

The passengers also nodded.

"That's right. I ate this dish yesterday. The price of 50 yuan is really cheap, let alone using cloud legs today."

"Looking forward, who would have thought that we would be able to eat high-end dishes made with cloud legs on the train? I have to post it on Moments later."

"Hey, what kind of aroma is this? It seems to be completely different from the yellow vegetables I ate yesterday. It's too fragrant."

A tempting fragrance came out from the kitchen, and the passengers couldn't help shaking their noses, salivating one by one.

"Sure enough, it smells so good, um. Is this a lotus leaf?"

Xu Ning was the first customer to come to the dining car today, and he was sitting at a seat by the window at the moment. He also smelled the fragrance, and immediately recognized the faint fragrance of lotus leaves in the fragrance.

"It seems that in addition to the fragrance of lotus leaves, there is also the fragrance of meat, is it steamed pork?
No, no, it’s okay to eat yellow vegetables in the morning, but there is no one who eats steamed pork early in the morning, and there is a very moderate aroma of rice in the aroma. Is it lotus leaf rice?
This chef Zhou really has an ingenious idea. I don't know where he got the fresh lotus leaves? "

Let alone on the train, fresh lotus leaves may not always be available at any time even in the vegetable market. Xu Ning, who was puzzled, was a little excited because of this. selected a topic.

If Zhou Zhou's performance in the future is still as good as last night, he can even set up a column for x164 and Zhou Zhou, even if it will dissatisfy his colleagues in the food team.

As expected of Xu Ning, Li Xing's editor, he really guessed it right. Today, apart from yellow vegetables, Zhou Zhou also specially prepared lotus leaf rice suitable for breakfast.

Zhou Zhou also had a whim when he saw an old lady selling lotus pods and steamed pork on the Jinling platform yesterday. It just so happened that this delicacy was found in this parallel world itself, and he could find a bunch of recipes. You can make a lotus leaf rice above the standard by trying to figure it out.

The lotus leaf rice in this world is divided into two major systems. There is not only gorgeous and rich ingredients, but also Cantonese lotus leaf rice that can be added with various seafood; Elegant version.

Zhou Zhou finally chose the Jiangnan Qingya version. After all, the ingredients in his hands were limited, and Fatty Liu had put his heart into it, but he didn't add all kinds of seafood for them.

The elegant version of lotus leaf rice pays attention to the essence of the dishes. In addition to the necessary lard, salted duck egg yolk and diced bacon, fresh lotus leaf is a must, and in addition, it is a combination of various rice.

Among the ingredients sent by Fatty Liu are the famous Qinyou salted duck eggs. You only need to take the egg yolk and warm it up before serving.

The old lady's lotus leaves are also the freshest lotus leaves picked from Xuanwu Lake in Jinling.Jinling is famous for its good water quality. The girls here are all snow-white and watery, and the lotus leaves produced are naturally not bad.

All kinds of vegetables in the kitchen were used up last night, but there is still some meat in clear sauce, which can be diced to replace ordinary diced bacon, and the taste will only be better.

The most important part of this delicacy is the combination and cooking of various rice. Fatty Liu sent rice, japonica rice and glutinous rice according to the list drawn by Zhouzhou. The washing, steaming time and order of these three kinds of rice The order of putting them into the pot has different requirements, and the ratio must also be strictly in accordance with 2:1:1.

Especially for glutinous rice, a certain amount of lard must be added when steaming, so as to fully exert the unique fragrance of glutinous rice and ensure that every grain of rice is crystal clear.

Zhouzhou first carefully washes the rice and japonica rice; first washes the japonica rice, and after rinsing the japonica rice for three times, saves the water from the third rinsing of the japonica rice to wash the rice that has only been slightly rinsed with clean water. This is called borrowing the japonica rice. Neutralizing, to rinse off excess rice oil.

Then spread the two kinds of rice evenly on the steaming plate, and steam for 5 minutes with medium-high heat. At this time, the two kinds of rice have just reached the degree of brokenness, and the rice grains have swelled slightly, which can absorb the flavors of various essences.

At this time, the glutinous rice mixed with lard is directly steamed, and the freshly broken rice and japonica rice are spread on a piece of lotus leaf, and the crushed salted duck egg yolk and diced meat in clear sauce are placed on it, and then the soy sauce is poured into a bowl , spread it lightly on top with your hands; the soy sauce must not be poured directly, otherwise the taste will not be even.

In addition to soy sauce, this lotus leaf rice is not allowed to use salt, spices, chili, etc. Jiangnan lotus leaf rice emphasizes elegance, and the duck egg yolk and diced meat in clear sauce are enough to ensure a rich taste.

The last step is to cover the steamed glutinous rice with lard on top, and take another lotus leaf as the cover. The upper and lower lotus leaves wrap all kinds of rice and ingredients into an oval shape, and then use When the straw rope is tied, put it in the steamer and steam for another 10 minutes.

In the final steaming process, the glutinous rice juice fused with lard will slowly seep into the rice and round-grained rice below, and the moisturizer will penetrate into every corner of the lotus leaf rice silently. The fragrance of lotus leaves blends perfectly.

In this way, it has become a mouth-watering delicacy in the world!

(End of this chapter)