Food starts with Mapo Tofu

Chapter 169 Why Some Girls Eat Fast and Elegantly (24)

In the afternoon of the next day, Boss Wang had already prepared all the procedures, and Chen Nian had also prepared all the documents he needed.

The delivery time, location, price, property rights status, and property rights handling conditions have also been agreed upon.

Subsequently, they applied to the real estate transaction management department,

But the answer they got was that it might take about a working day. Although Chen Nian just knew this, Boss Wang already knew it well, so he was completely acceptable to this time.

The next step is to wait.

In the evening, Shen Qing came again, and this time ordered noodles with scallion oil and goose breast with rouge.

Before I applied for it, I checked it on the Internet after I went back. When I was on a business trip to Shanghai for a meeting, the partner who had eaten there specially introduced him to an authentic and delicious old restaurant.

But she hadn't heard of the dish of rouge goose breast before, so she checked it out and found that it was a dish in Dream of Red Mansions.

And the recipe for this dish has been lost.

So Shen Qing was curious and planned to come over and have a taste, to see what this legendary dish tastes like.

This time, she made a special trip to park the car in the parking space. The last time it was true, she was in a bad mood, so she parked the car directly on the side of the road. Fortunately, it was also at night, otherwise if the traffic police came by during the day, it would be fine. 200 yuan fine.

And it was only around nine o'clock when I came here this time, so there were still some rouge goose breasts.

Both of these dishes are relatively easy to make.

Rouge goose breast can be taken out of the pot and cut up. The scallion oil for noodles with scallion oil is ready-made, so you only need to cook the noodles.

Rouge goose breast was served first.

Shen Qing, who had been hungry all night, couldn't help but twitch his index finger when he saw the dish in front of him that looked like a girl's mouth fat in ancient times.

In the poultry world, geese are usually fatter than ducks and chickens, Shen Qing originally thought that the rouge goose breast served might look greasy.

But after actually seeing it, I only feel that the color is really too full!

Although this is a cold meat dish, the soup is crystal clear and evenly coated on it just by putting it there.

Shining brightly under the light.

Under the exquisite knife skills, the goose breast was cut neither thick nor thin.

Just right.

I couldn't help but took a piece with chopsticks and put it in my mouth.

Sweet.

This is her first feeling.

Meat dishes are usually made salty due to their taste and public acceptance, but there are still many sweet meat dishes, such as the Northeast version of pot-packed pork, sweet and sour pork, squirrel mandarin fish, and pineapple Gulao meat.

It's just that the meat used is usually pork tenderloin or fish, because the taste of these ingredients will be more tender.

And it is very easy to cook, just need a little heat processing to achieve the perfect taste.

But it was the first time for Shen Qing to use goose to make sweet meat dishes.

Originally, in her impression, the goose meat was either a little fat or a little firewood, unless it was the kind of goose that had been stewed for a long time.

But when this piece of goose meat was put into the mouth, there was no discomfort at all, nor any sense of disobedience.

The white teeth chew lightly, and with each opening and closing, the gravy and the full juice in the rouge goose breast will overflow.

Shen Qing originally had some hypoglycemia, and usually eating something in this situation would greatly improve it. If it was really impossible, eating a piece of chocolate or candy or drinking a sweet drink would also help. Relieves a lot.

But this sip was both meaty and sweet, which directly filled her blood volume in place.

The combination of two things that would be boring if not done well, has no meaning at this moment to make people feel tired.

On the contrary, very tasty.

When Chen Nian brought out the noodles with scallion oil, Shen Qing asked casually: "Boss, did you learn this dish from the teacher too?"

Chen Nian was thinking about this dish and I wanted to learn it from the teacher, but Naihe researched it by himself before he even started learning it.

"No, I developed this dish myself." Chen Nian replied truthfully.

Shen Qing just looked at Chen Nian like this, and his heart moved: "Boss, are you planning to do some part-time jobs? Our company just needs a master chef in the cafeteria..."

But Chen Nian said with a smile: "Forget it, I guess your boss is reluctant to spend so much money to hire me."

Shen Qing understood as soon as she heard it, it seems that this store is indeed very popular.

Otherwise, it will not plan to expand the scale after only a few months of opening.

It is conservatively estimated that the boss earns more than 5 yuan a month, and the company canteen certainly cannot pay that much money a month to hire a chef to cook.

So she didn't mention it any more.

Shen Qing soon set his sights on the bowl of noodles with scallion oil.

This bowl of noodles with scallion oil is slightly different from the one I ate in Shanghai. There were a few shrimps and some crab roe in the noodles with scallion oil.

Those are mainly used to enhance freshness, but the scallion noodles made in Honghong Restaurant usually don't contain those things.

She understands the rules of eating noodles mixed with scallion oil. The first step is to mix the noodles first.

Moreover, Shen Qing's noodles are very sophisticated.

When Chen Nian put the noodles out of the pot and put them into bowls, the noodles were straightened out, and Shen Qing also didn't let it mess up after finishing the noodles.

In the process of mixing noodles, the aroma of scallion oil suddenly rushed out.

It seems that it is not unreasonable for Shanghainese to like to eat this kind of noodles with thick oil and red sauce. Just smelling this taste can make people's eyes shine.

And the price here is also very authentic, only 9 yuan.

The last time I was in Shanghai, I had no time to eat in those alley shops because of the rush schedule.

Otherwise, she heard that the scallion noodles in those alley shops are equally delicious, and the price is only in the single digits.

Gently picked up a chopstick and put it in his mouth, and then sucked it without any effort.

The noodles slipped into the mouth as if they were shot in an instant noodle advertisement.

Incredibly silky.

After taking the noodles into his mouth completely, Shen Qing's eyebrows couldn't help but twitch.

The cooked noodles are moderately hard and soft, which suits my own taste. The flavor of the full onion oil and soy sauce is not offensive at all, but very mellow and thick.

My lips were also covered with a thin layer of grease when I was eating noodles. I subconsciously wanted to stick out my tongue to lick it off, but then I thought I was eating out and not at home, so I had to endure the pain and use it. Gently wipe it off with a paper towel.

After eating rouge goose breast just now, I ate noodles with scallion oil. The transition between these two flavors did not produce a strange taste.

And Chen Nian was looking at Shen Qing outside in the kitchen, wondering how this girl managed to eat gracefully, but not at all slow?
If it were me, it would have to be a storm inhalation.

Although the speed is also fast, it has nothing to do with elegance, at best it is heroic.

The noodles were eaten at a speed visible to the naked eye, while Shen Qing was eating the noodles, he would take another bite of rouge goose breast from time to time, and drink a sip of water when he felt a little choked.

But from the beginning to the end, I found that Shen Qing finished eating the noodles and half of the rouge goose breast, and it only took about 5 minutes.

(End of this chapter)