Gourmet food starts from the green leather train chef

Chapter 86 The second chef's delicacy
Grandpa Zhang Zhouxuan looked at Hu Lingjiu and smiled more like an old fox than him.

No one knows Hu Lingjiu's old rival and rival in love better than him. He doesn't even need to observe carefully to know that Hu Lingjiu has lost his fighting spirit at the moment.
This game is won by myself!

Hu Lingjiu stared blankly at the bowl of 'Rose Dried Milk Sheep' in front of her, with mixed feelings and at the same time a trace of awe.

He is a diligent old Xingzun, he doesn't even need to eat to judge a dish, as long as he takes a look at it, there is almost no difference. Zhouzhou's dish is too solid, and his basic skills are so strong that he can't pick out any faults at all!

If he hadn't been in the dining car, he wouldn't have believed it was made by a young chef!
No onion, ginger and garlic, no spices or messy things, just a little salt. Zhouzhou used this dish to slap those chefs who are playing tricks and tricks in the face?And what shocked him the most was Zhou Zhou's ability to control the heat.

The "dry pressing method" is the only small cooking method that has not been added to the great cooking skills. The reason for this is that it is too difficult. Only an old Xingzun like Hu Lingjiu knows how to grasp the timing of the taste when using the dry pressing method. How difficult it is!

There were even a few drops of rose fragrance liquid that was slowly flowing back into the bowl hanging on the wall of the thin white porcelain bowl. The faint scent of rice wine and flowers made him know that Zhouzhou was absolutely innocent during the coercion process. The second time to add wine.

Only one pot of bottom juice is used to squeeze out a very suitable amount. In this way, many chefs who have been immersed in the dry pressing method for decades may not be able to do it.

There is also the clear and transparent suet jade liquid at the bottom of the bowl. The rim is clinging to the bowl wall, and the inner circle is slightly concave from the four sides. Breakout mix-in.

This shows that the thin layer of milk suet liquid at the bottom of the bowl is completely 'forced' out, because if the suet is baked with an open flame, it will change color, if it is boiled and put back into the bowl, it will change color. Because it is mixed with water, it cannot form tension on the liquid surface, and it cannot block the rose fragrance in the upper layer.
This bowl of dry-pressed suckling sheep with roses is really obtained by dry-pressing the wine, flowers, and fat. It must be able to lock in the deliciousness to the greatest extent without losing its charm. A beautiful 'picture'.

At first glance, it seems that the mutton fat meat is half immersed in the rose-colored fat liquid, but when you look carefully, you will find that the mutton fat meat in the middle stands like a jade ridge, and the clear The secluded pool is just red everywhere on the surface of the pool, as if there are falling flowers drifting away
This dish of dried roses pressed suckling sheep is delicious, beautiful and powerful!

The young man in the dining car, who is only in his early twenties, used a delicacy and a picture scroll to show in front of him, a diligent veteran, what is called the perfect unity of 'color, aroma and taste'!

Every time he looked at it more, he couldn't help but feel a jolt. He felt chills on his back, feeling weak in his heart, his head was buzzing, and his forehead was sweating like rain.

Hu Lingjiu looked at the chopsticks and spoons on the dinner plate, but for a while she didn't have the courage to taste them.

Nowadays, it would be a lie to say that there is no gluttony, but he knows very well that if there is nothing wrong with eating, then it can only prove one thing.

The young man in the kitchen made a 'cooking delicacy' again!
Twice a day and once for breakfast and once for lunch!
When a chef is able to cook God-of-Chef delicacy continuously, he can no longer deceive himself with "one dish, one flavor"; A true young chef!

He, a national-level culinary master, has only seen a chef in most of his life, but that one is a real old senior, and he likes to live in seclusion. Disciple courtesy.

But Zhou Zhou is just a young man in his early 20s.
But you have to eat, you have to eat, if you lose, you lose!

Hu Lingjiu seemed to be angry with someone, picked up a spoon, scooped a spoonful and swallowed it into her mouth.

"This taste"

The fat content of young suckling sheep in August is actually higher than that of adult sheep, but the red muscle lean meat of suckling sheep is also very tender, and part of the lean meat melts together with the fat under the dry pressing method, so this tablespoon The suet liquid at the bottom of the body is not only not too greasy, but also mixed with a lot of thin hairs of lean meat, they slipped to the tip and bottom of Hu Lingjiu's tongue like naughty children, The tactile sensation is incomparably rich and incomparably satisfying.

The hair-like lean meat melts at the touch of the tongue, wrapped in the mellow and fragrant suet liquid, so that people can feel the touch of "fat sheep" blooming on the tip of the tongue without spending too much effort chewing.
Only when the mouthful of meat bursts completely, diners will feel a little greasy, but it doesn't matter. At this time, the tip of your tongue will immediately trigger the other two delicacies, first is the sweet and sour wine The air gently surrounds the mouth, completely driving away the trace of greasy, followed by a faint scent of flowers.

When the fragrance of roses hits, it is as unprepared as the sweetest love; it actually flows back from the nasal cavity, and it shows you the charm of nature in a playful way, letting you know that the food here not only has Delicious, and there's something called 'beautiful'.

Humans have nine orifices, seven of which are connected in series; when you taste the fragrance of roses, this gourmet journey will reach the "Gao Chao" in an instant. Under the guidance of "love", every Passengers were like young boys and girls who tasted the forbidden fruit for the first time, and the emotion that could no longer be described in words rushed out of the ears, eyes, nostrils and mouth.
At this moment, it seems that even the sweat pores of the whole body are emitting bursts of fragrance.
Beyond the three inches between the mouth and nose!
Chef-level delicacy!

That young man really did it again!

At this moment, no matter whether it is a beautiful woman like Suning and Lu Meiqi, a middle-aged divorced man like Xu Ning, a rough-mouthed guy like Wei Zuizi, or even Zhang Zhouxuan and Hu Lingjiu, two diligent veterans, everyone is wandering around. In the sea of ​​deliciousness, all of them have become "Tang Monk Meat".
'Clap! '

Hu Lingjiu's hand trembled, and the spoon fell to the table.

The old man was stunned for a while before quickly turning his head to look at his third disciple as if he had just woken up from a dream.

Seeing that the rolled steamed stuffed buns and dried rose goats in front of Xie Guangyun had been swept away, Hu Lingjiu was furious and gave Xie Laosan a hard look.

The youngest Xie was not too pretty just now, and was thinking about how to order another order. The beauty surnamed Chen just now seemed to have said that the buns and dry milk sheep are limited to one each?
Suddenly seeing that the master seemed to have a somewhat unfriendly expression, he immediately lowered his head guiltily, and said to himself that you didn't praise Master Zhou just now, why are you looking at me again.
Hu Lingjiu glared at him again, and reprimanded him coldly: "Look at your promise!
Simply a foodie! "

Third Xie: "."

(End of this chapter)