Chapter 98 Chinese Cuisine Pictures

Author: Heart of Light and Darkness

Chapter 98 Chinese Cuisine Pictures

[Or it is more friendly to return to the previous update time, right?]

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‘Before humans pursue eating well, eating enough is actually the simplest pursuit.

Delicious mutton soaking buns have never been a pretext for Wang Xietang in the old days, so if a bowl of mutton soaking buns cannot fill diners with two meals, it is not a qualified mutton soaking bun!

It may never enter the palace or enter the singing feast, but as long as it is there, it can quickly fill people's stomachs, so it is the most real food, it is the uncrowned king among food!

Top recipe side mission: A good chef must not only focus on the taste of the food and ignore the most fundamental meaning of the food. If the food you make cannot fill your diners, no matter how delicious it is, he will not deserve to be called an excellent chef.

Please let diners who have eaten mutton soaking steamed buns eat all day long in the next meal, because after eating your mutton soaking steamed buns, you will not feel hungry for some time in the future.

Mission goal: More than 300 diners will temporarily ‘lose their appetite’ after eating the host’s mutton soy steamed buns, and at least survive the next meal!

Mission Reward: A chef who can balance delicious food and meal volume, so that diners can eat well while eating well is a truly excellent chef.

Such a chef is already qualified to open the "Chinese Cuisine Illustrated Book". After the task is completed, the host will obtain the Chinese Cuisine Illustrated Book and can choose to open the cuisine.

Tip: The cuisine and the Tianlu Food Picture Book are complementary. The host can light up the cuisines and dishes in the former when leaving the train, and intersect with the food story picture book to achieve each other;

The latter can only light up the dishes when the host is on the train, just like the Roujiamo you once lit, grilled lamb chop porridge, dried rose sauté lamb, and lamb soaked buns.’

‘It’s finally here, the system wants to cultivate me in all aspects?

It's really the hardest to let down the system. I've decided to win this reward!'

Although Tianlu Food Book is good, it also has great limitations. It not only can only light up local food along the route, but also has the opportunity to light up when you are on the train.

The food story illustrations that have been obtained and the "Cuisine Pictures" that will be obtained will make up for their shortcomings. With these three illustrations in hand, I will sooner or later become the super chef with the most exquisite cooking skills and the widest knowledge in China!

After quietly looking at Xie Guangyun and He Wuhuo, who were smoking cigarettes and chatting and fucking at the connection of the car, Zhou Zhou suddenly felt more confident.

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The system did not force Zhouzhou to fill the passenger's stomach with mutton steamed buns before leaving the northwest, but Zhouzhou had an obsession: just like all perfectionists in the world, if this task can be completed before leaving the northwest, it will indicate perfection.

It seemed that even God was deliberately fulfilling him. Shortly after leaving Chang'an Station, x164 encountered something that often happened to green trains such as "let the road be suspended".

Nowadays, anyone can bully green trains on railway lines. Not to mention the high-speed trains and high-speed trains of the Railway Bureau, even if they encounter a car with the z-head, T-head, or even K-head, green trains have to give in.

Aunt Xia said that because the overlap of various trains on certain routes is too high, the above is considering that x164 changes some routes, and maybe they will modify some routes and the stations they pass next time they leave from Magic City.

The crew and Aunt Xia of x164 have no objection to this. The greatest value of green trains in this era is to "fill in the gap". The more they go to those rarely visited, the more the routes with fewer trains will reflect its value.

The title of the March 8th Red Flag Bearer and the connections behind Aunt Xia are certainly important forces to preserve x164, and the display of x164's own value cannot be ignored. Otherwise, if the above is really determined to eliminate this green train, I am afraid that Aunt Xia will find it difficult to persevere.

The passengers who were snoring in the dark had no opinions on the road. In fact, what if it was during the day? Passengers hope that the slower the x164, the better, so that they could eat the delicious food made by Master Zhou a few more times!

The magical incident of "smelling from scent" at dinner made the passengers feel extremely surprised and trust in Zhouzhou increased sharply. When the sun comes out tomorrow, I wonder what the delicious breakfast is waiting for them? It's so exciting!—

The surging Wei River is really yellow and yellow, so compared to its brother Jing River, it is obviously more qualified to be included in the Yellow River system; although it does not have the majestic and heroic water of the Yellow River from Hukou, it has a historical precipitation that divides the thousands of years of Shang and Zhou dynasties and the thousands of years of Qin and Han dynasties.

When the sun shines on the very yellow Wei River, it will inevitably make people feel a huge illusion, as if the history of Shang, Zhou, Qin and Han Dynasties, which has been hanging for three thousand years, is like the Yellow River water in front of you, and is also very yellow and yellow.

x164 stopped again, and the passengers sat by the car window watching the high-speed rail and high-speed train passing by incredibly coquettishly, but their hearts were full of disdain; these guys who were rushing to go on a hurry are just a bunch of "poor people" who worked hard for life and for their families. How could they compare to them?

They can walk around, look at the water of the Yellow River, recall thousands of years, and then eat a portion made by Master Xiao Zhou himself.

Yes, the sun has shined on the butt of the beauty in the shop. Where is the breakfast today? What kind of surprise will Master Zhou bring to you today?

After experiencing the incident at dinner last year, the appetites of these passengers are now being tricked by Zhouzhou, and their expectation is getting stronger and stronger. Aunt Xia has discovered this "serious" problem. What should I do when I change shifts in Zhouzhou?

This is no better than the last time when the Tibetan shift was changed. Zhouzhou was famous at that time, and the successor chef could make the passengers very satisfied with the pot of brine; but now, the circle of friends is full of hot links about Zhouzhou. In the future, passengers who board x164 may add many chefs, foodies, romantic food writers and poets. Such a customer group will become more and more picky

Aunt Xia handled such troubles. Zhouzhou started a busy day with three sleepy kitchen helpers at four o'clock in the morning.

It is perfect for eating mutton soy steamed buns for breakfast, and the mutton soy steamed buns provided today will be a supply mode with no limit on the number of cakes. Zhouzhou decided to use this meal to fill the passengers' stomachs so that they will not feel hungry even until dinner time!

What is very interesting is that the mutton soaked buns served for breakfast today are the same as those of the x164 that will be crossing the Weishui Bridge and "stepped" in Shaanxi and Henan provinces. They use the northwest buns, but the soup from the Shang and Zhou dynasties.

The history of mutton soaked buns is too long. The tuotuo buns used were called "Hu cakes" in the past, which came from the farthest Western Regions; the soup used was "mutton squid" from the Shang and Zhou dynasties thousands of years ago, so it is essentially different from ordinary mutton soup.

If you think that the soup of mutton soaked buns only uses mutton and mutton bones, it would be a big mistake; Fatty Qin from Chang'an section not only supplemented Qinchuan beef for the train, but also had beef stick bones with full bone marrow. If you add the ingredients added by the Zangdu section, the soup in Zhouzhou will have latte wood mutton, horizontal lamb bones, Qinchuan beef and Qinchuan big stick beef bones.

The chef also needs good ingredients, and the more top-notch, the better. With these four bases, a pot of delicious mutton soup base will have no problems at all.

Cleaning is necessary, and it is necessary to repeatedly clean the bones and blood foam in the flesh. This kind of work is the best. Why can the tireless fat man gain the friendship of two special first-class chefs? It is inseparable from his working state that seems to be superhuman.

Xie Guangyun and He Wuhuo have never seen such a capable chef! This is a fat man, I'm afraid it's not a Hulk? If they weren't for the fact that they were also Zhouzhou's chef, they would have almost been trying to poach.

One person can take the job from the water table, to the chopping board, to the work of fighting the load, and can also do idle cases. Where can I find such talents? Comrade Yuanyuan is not alone, he is just a whole kitchen team!

After the fat man cleaned the various ingredients needed, he arrived at Zhouzhou's "performance" time.

What is a top recipe? Where does a hundred years of experience reflect? If placed on mutton soaked buns, it will be two points.

The first is the soup! The soup that is also top-notch in the hands of ordinary chefs looks the same way; it looks the same way when it comes to the hands of the special chefs; it looks the same way when it comes to the hands of the "mutton soak" Laoguoshi family, which has exclusive secret techniques and has sold for generations, it looks the same way.

There is no need for any gourmets or professional judges to appreciate and comment. Chang'an people only need to drink a sip of soup to distinguish clearly. So what if you are a special chef in a five-star hotel? If you are not authentic, Chang'an people will not buy it!

Second, it is to cook steamed buns, and the knowledge here is even greater. The master who has been cooking steamed buns for decades only needs to look at the steamed buns that diners break and know how much soup should be put and how much heat should be cooked. Moreover, there is no deviation in the cooking of thousands of bowls of steamed buns a day.

Although He Wuhuo and Xie Guangyun are special first-class chefs, if they really want to cook steamed buns, perhaps Xie Guangyun, who is proficient in Northwest cuisine, would be better. He Wuhuo is probably a stick.

Zhouzhou’s century-old experience is reflected here. If Chang’an’s “Tongshengde” and “Fengxiangzhai” are the exclusive secret recipes that have been passed down for dozens or hundreds of years, it is the one who has integrated countless “mutton soak” secret recipes and experiences over the past century, and is the one who stands on the shoulders of countless “mutton soak” masters!

Unlike ordinary mutton soup, the soup of mutton soup must be divided into several stages, and there must be no errors in each stage, otherwise the final taste will be greatly awkward!

First, put Qinchuan beef bones and Hengchuan sheep bones into the soup pot and add the white water after boiling and cooling. The reason for using boiled water is to remove too much alkali in the water to ensure the pure taste of the soup.

Why not just use pure water? Because pure water has fewer essential minerals than white water.

Add ginger to the soup, and discard the green onion! Skip the froth and turn to medium heat and cook for an hour and a half. After seeing bone oil starting to spread from the soup pot, turn off the heat immediately and let it sit until medium heat. At this time, add Qinchuan beef and high-quality garlic mutton. Why do you use these two kinds of beef and mutton? It is because they are beef and mutton.

This is no joke. Nowadays, many beef and mutton are not beef and mutton at all. If you trace their ancestors, you will be shocked to find that everyone can "float white hair and green water, and red palms to clear the waves."

After adding beef and mutton, it is the most critical time, that is, the craft that can only be understood but not expressed in words.
Chapter completed!