Food King

Chapter 57

In Qingshan Town, following the old beggar's departure, a large wave of diners poured in, instantly making the black shop bustling, and the noisy sound continued to be heard, they could hear it clearly just now, it seemed that The old man dressed in shabby clothes was able to fight the guardian of Nilianzong just because of a dish and a can of wine. Curious.

In the black shop, the small space was filled with diners in an instant, making Fangyuan who had just cleaned up a little confused, but fortunately, most people turned away in fright after seeing the price, but there were still a few groups of people They stayed. Obviously, although the price was outrageously expensive, it was not unacceptable to them.

Ouyang Yunwei was sitting on the table on the right. He was also among the crowd during the battle just now. As the Young Sect Master of the Ghost Sect, one of the three major sects in Zhao State, he was very clear about the behavior style of the Nilian Sect. He saw that battle with his own eyes, even though he searched all the masters in Zhao Kingdom that he knew, but in his memory, there was no old beggar, which also made him keep a low profile. Castle Peak Town, with caution.

After ordering a dry-roasted Longmen carp and a can of fruit wine, Ouyang Yunwei waited quietly. He has a dull personality and doesn't like to talk too much. Ouyang Yunwei just ignored the old beggar's battle.

In the kitchen, a scent gradually wafted out, making the faces of the two tables who ordered food full of anticipation, and some people queuing outside couldn't help but look inside, the wafting scent was extremely strong , just like the essence, this alone is not comparable to the food in Tianxianglou.

The curtain of the kitchen was raised, and Fang Yuan's body like a hill came slowly, holding a teppanyaki with a wooden board in his hand, and carefully placed it on the table in front of Ouyang Yunwei, and then put the top The lid was lifted off.

"Chila." With the sound of chila, the white hot air condensed and churned above the iron plate as always, and the white carp formed was wagging its tail, which made Ouyang Yunwei's eyes suddenly brighten. , As for the diners queuing outside the door, when their pupils shrank, their faces became a little dull. For them, where have they seen this kind of vision? This has surpassed their cognition of food. In the eyes of everyone It seems that this is not just food, but also an art, an art of cooking.

"Gudu." Ouyang Yunwei was the first to come back to his senses, looking at the hot air permeating it, and blowing it lightly, the white air flow dissipated instantly, and also exposed the iron iron with fine bubbles from time to time. Banlongmen carp, after swallowing its saliva, stretched out its chopsticks, pierced the springy fish skin, and picked up the white and delicate fish meat.

"Hey brother, where's our food?" The diners at the other table licked their lips, their eyes were a little difficult to take back from the hot carp that was gradually drifting away, and they swept across Ouyang Yunwei's table and sneered. The Longmen carp urged Fangyuan.

"If you want to eat good food, you need to be patient." Fang Yuan said flatly, then turned and entered the kitchen.

Ouyang Yunwei tasted the delicate and smooth fish meat in his mouth. The meat of Longmen carp is very special, white and delicate, but full of light chewiness. The salty and fresh taste is well controlled. When the freshness is displayed to the fullest, the sweet and slightly spicy taste is slowly released, and each of these flavors makes Ouyang Yunwei enjoy it, and also makes many people's eyes full of longing Projected on the table in front of him, I can't wait to go up and taste the difference between the dishes that can rise to hot carp.

While Ouyang Yunwei was immersed in the deliciousness of Longmen carp and the mellow aroma of fruit wine, the door curtain was raised again, and Fangyuan held two servings of soup with sparkling and shining light spots, and put them on the Standing in front of the two diners on the side, they directly picked up the chopsticks on the side, looked at the white and firm noodles in the crystal clear soup, felt the flashing light spots of the soup, and gently smelled the fragrance emitted by the soup. Smell, directly pick up a mouthful of noodles and put it in your mouth.

The springy and refreshing noodles release the chewy texture. Every chewing will make the wheat fragrance more mellow and rich. The crystal clear soup stained on it is delicious and sweet, which makes the two people eat noodles faster. They were all thrown aside, and the whole person was immersed in the smooth and fragrant noodles in the bowl of soup and fresh noodles in front of them.

"It's just a bowl of noodles, what's the point?" Looking at the two people who were almost devouring it, Fang Yuan thought to herself, and after rolling her eyes, she entered the kitchen. At this time, Wang Yan had already started brewing wine.

The method of brewing wine is still traditional and ancient. After soaking the transformed glutinous rice for five or six hours, it will be steamed in a steamer, and then let it cool and then add a certain proportion of mountain spring water to spread it evenly. Add special distiller's yeast and water extracted from horse chestnut, stir evenly, put it in a sealed jar, keep it at a constant temperature for three days, and wait for the fermentation.

After soaking the glutinous rice, Wang Yan pondered for a while, and entered the Hundred Thousand Mountains to practice. Some essential and convenient snacks also became necessary items, and the first thing that came to Wang Yan's mind was called It's a dog. ***Sachima dipped in sugar.

Saqima is easy to make, easy to carry, and tastes good. This is one of the main reasons why Wang Yan chooses to make Saqima.

Fang Yuan was watching the changes in the soaking of the glutinous rice. For wine making, any subtle changes will lead to subtle changes in the quality of the wine.

Take out the converted fine flour from the storage bag, pour it into the basin, pour in an appropriate amount of mountain spring water, honey and eggs, knead it into a smooth dough, and then roll it into a sheet, roll it up, Cut into sections and shake them apart, then fry them in hot oil until golden brown, take them out, and put them aside to dry the oil.

The frying pan was turned on again, and after adding a small amount of mountain spring water and special sucrose, it was slowly boiled. The sucrose was boiled until it turned yellow and the fine bubbles on it gradually dissipated. It was poured into it, and after stir-frying, the golden yellow noodle roots were wrapped in a layer of crystal clear sugar juice. Then, Wang Yan poured it into a square container on the side, squeezed it, and Its flattening is the same as the practice in memory.
"I miss Sachima so much."

(End of this chapter)