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Steamed vegetables!

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    ??

    Qian Wenkui looked at the dishes in front of him, which were potatoes and cowpeas.

    If an ordinary person sees these two ingredients, for example, Lao Qian will think of the dish of stir-fried cowpeas and potatoes. But what appears in front of him now is not this dish, but a dish that Qian Wenkui has never seen before.

    The cowpeas are piled into a pagoda-like hill on a snow-white plate, with a thin layer of snowflake-like powder spread on top, and a little bit of red pepper. The color is very pleasant.

    The same goes for the potato chunks on the other side. The potato chunks are cut into medium-sized pieces. They look solid and very delicious. They are also covered with a layer of flour made from unknown noodles. There is also a layer of chopped green onion on the surface of the potatoes.

    "Is there any sauce here?" Qian Wenkui muttered. It seemed that the potatoes and cowpeas were dipped in the sauce.

    The sauce is served in three small shallow dishes. One has chili rings and the other two do not. They should be spicy or not.

    "Are these steamed potatoes and cowpeas?" Xia Xiaofeng also had some doubts in his tone.

    The food was stained with rice flour, and he really hadn¡¯t eaten much of it. The only thing he could think of was the famous Sichuan cuisine steamed beef with rice flour.  Growing up, my family just steamed the food, and there was no such thing as adding powder.

    "It's steamed potatoes with rice flour and steamed cowpeas with rice flour. Eat them empty or dipped in sauce." Luo Ying said.

    Steamed rice dishes are not common in the north. In the past, it was a bit troublesome to make this dish in the palace. After all, the rice had to be fried and then ground into fine powder. But now there are a variety of cooking machines in modern times, which can break the wall.  It can be done in a short time using a machine mixer.

    The rice noodles used for steamed rice noodles are fried by Luo Ying herself. The silk seedling rice is first sun-dried and then roasted with spices over low heat. After it cools, it is beaten into fine powder. This is the most labor-intensive process of making this dish.

    Qian Wenkui was the first to pick up a chopstick of cowpeas. He really didn¡¯t like potatoes. When he was a kid, all he could eat in winter was potatoes. He ate them steamed, stewed, roasted, stir-fried. It was so disgusting that he couldn¡¯t eat them.  .

    He didn¡¯t remove the red pepper on the surface of the cowpeas. Since the boss said he could eat it, he would eat it first.  Cowpeas are usually eaten stir-fried. Sun-dried cowpeas are also used when making pickles in the north. In Qian Wenkui¡¯s hometown in the countryside, cowpeas are called "long beans", pronounced "high, low, long, short, long". They are stir-fried empty.  It's delicious, and it would be even better if you add some shredded pork.

    As he sandwiched his mouth, Qian Wenkui's eyes were a little weird. The cowpeas were a bit crispy, but now the steamed cowpeas in his mouth were soft and waxy, refreshing and refreshing, with a salty taste, and a little bit.  I don¡¯t know where the green onion aroma comes from, it¡¯s extraordinarily fragrant!

    After finishing one stick, Qian Wenkui picked up another one. Now he wanted to taste what it tasted like when dipped in seasoning.

    Having just been discharged from the hospital, Lao Qian still had to restrain himself and did not touch the dipping sauce with the chili rings. The sauce on the other two dipping plates was darker in color and lighter in color.

    Qian Wenkui took a piece of green beans and dipped it into his mouth. It was a sweet and sour dipping sauce with a strong vinegar aroma. It didn't go against the slightly salty green beans, but it had a wonderful taste.

    Then add another piece and dip it into another dipping sauce. It is salty and seems to have tempeh added inside. It tastes very fresh and refreshing.

    While Qian Wenkui was eating cowpeas, classmate Xiaoxia was already eating potatoes.

    Potatoes taste like meat, and they taste even better when dipped in soup.  But what I was eating now were steamed potatoes without any soup. Fortunately, there were dipping sauces. Xiaoxia just dipped one in. The boss sister made them, so every one of them must be delicious.

    What she dipped in was a salty dipping sauce with tempeh added. The potatoes seemed to be large pieces, but when she took a bite, they turned into soft crumbs. The potatoes were dry and soft and glutinous when eaten.  A little aroma of scallion oil, and the special dipping sauce adds a delicious flavor. Xiaoxia¡¯s eyes instantly narrowed, it¡¯s delicious!

    After finishing the duck meat, take another bite of this steamed rice flour dish, which is extremely refreshing and relieves tiredness.

    Qian Wenkui counted a few dishes, including a large boiled dried shredded pork dish, followed by roasted duck with green onions, Yangzhou fried rice, and this steamed potato and cowpea dish.  He knew that the boiled dried shredded noodles and Yangzhou fried rice were both Huaiyang dishes, but the rich flavor of the roasted duck with green onions and the steamed rice noodles made him a little confused. What faction did this boss come from?

    Before he could ask, two more dishes were served, one was seafood and the other was cold dishes, which looked like home-cooked dishes.

    It is also January in winter, and there is no seafood in the area of ??the film and television city, and the price is a bit more expensive. Luo Ying happened to see a lot of fresh white clams, so she bought them back and made them simply.

    The white clams are not cooked, only the simplest cooking method is used. Add the green onion and ginger to the pot to remove the fishy smell, directly turn on the fire without adding water, and wait until the clams are cooked.?An ordinary shop with homely decoration, who would have thought that there is a master chef hiding here?

    Of course, Qian Wenkui also had the same doubts as Lao Xia's family. The dishes on today's table include Huaiyang cuisine, Shandong cuisine, and home-style northern and northeastern dishes, not to mention the ancient dishes that were not displayed.  French cuisine, seeing that the landlady is only in her twenties, she can cook so well in all major cuisines, such a monster, such a genius, what kind of talent is this?  I'm afraid even if I started practicing swordsmanship after being born, I wouldn't be able to compare with it!

    ????????????????????????????????????????????????????????????????????????????????????????????? Why has the name and shop of this little proprietress never been seen or heard of before?

    ¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù¡ù

    Dry pot clams (clams) is a recipe made by people on the seaside in the north. I don¡¯t know if there is this recipe in the south. No water or salt is added, just green onion, ginger and clams (clams). Put it in the pot and bring it to a boil. The clams are all gone when you see them.  Just open the shell and put it into a bowl. It is very, very delicious, with the original taste of the ingredients and the original soup.  Five yuan of clams is enough for a family to eat. You can try it if you have the opportunity in the future.  Thank you to the little angels who voted for me or irrigated the nutrient solution between 2021-01-29 20:58:38~2021-01-30 22:16:06~

    Thanks to the little angels who irrigated the nutrient solution: 20 bottles of cat1488 and Jiuge; 10 bottles of shirty; 5 bottles of orange juice in a cage; 1 bottle of I Want to Eat Pudding and Breeze Blows;

    Thank you very much for your support, I will continue to work hard!  (Remember the website address: www.hlnovel.com
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