Food starts with Mapo Tofu

Chapter 189 It's Mushrooms!He added mushrooms!
"This is... the smell of seafood!"

Yesterday, the person in charge of the water pot said that he was also a storyteller in the early years. He traveled to many places and told many stories.

But even so, he finally gave up the industry he used to be.

I entered the Chunyu class and did a job with the least technical content.

Guanshuiguo is also one of the service staff in the backstage of the opera troupe. It is responsible for providing drinking water for all the backstage staff and preparing towels, washbasins, soaps, etc. for actors to wash their faces and remove makeup...

In addition to these jobs, sometimes they also do background service work such as prompting dramas or assisting in inspections.

All in all, it's more like a handyman.

Wherever you need to go, when you don’t need it anywhere else, just boil water.

"As I expected, it should smell like shrimp."

He said firmly, and the others couldn't help but start to look forward to it after hearing this.

"Everyone, there are no shrimps in today's porridge. It's just porridge with a shrimp flavor. Otherwise, even if each of us has one shrimp, the food expenses will be enough for us to eat for several days."

When everyone heard this, their expressions turned darker, but even so, they still had to eat breakfast.

"Come, come, those who drink shrimp porridge line up on the left, those who don't drink shrimp porridge and white porridge line up on the right side." Chen Nian yelled for everyone to line up one by one, and the small pot on the left was filled with white porridge , Shrimp porridge is on the big stove on the right.

And on the edge of the stove is a large iron basin, which contains pickled vegetables, which have been aged and shredded, and they will eat them in a while.

As predicted by the old age, there are still a lot of people who drink shrimp porridge. After all, when they can drink delicious seafood porridge, few people drink plain white porridge.

Most of the people who don't want to drink seafood porridge are those who don't usually eat seafood.

But in Kunshan.There are basically as many people who don't eat seafood as there are people who don't eat chili in Sichuan. Although there are, but in such a big environment, they can still eat a lot.

Moreover, Kunshan's geographical location is relatively superior, with Suzhou to the west and Shanghai to the east.

To the northeast of Kunshan is Yangcheng Lake.

When Chen Nian was still in school, he saw an old news saying that Shanghai was very poor in the past, so poor that he could only live on hairy crabs every day.

This may sound anti-Versailles to modern people, but it certainly seemed so to people at the time.

Rely on the mountains to eat the mountains, and rely on the sea to eat the sea.

Even though the crab itself is delicious, I can't stand eating this thing every day.

While making porridge for everyone, put radish and pickles on it while aging.

When drinking porridge, you have to eat some pickles, and the pickles must be particularly salty. Although this kind of pickles may be harmful to the human body from a health point of view, if you eat, no matter what If you have to consider this aspect of everything you eat, that person will starve to death.

After serving everyone, Chen Nian also served a bowl of seafood porridge for himself.

This is the first time I have made this kind of porridge. I used to drink more millet soup and rice porridge, but it will not be so thick and it will not be boiled for such a long time, and I will not put these messes in it. At most, put some peanuts, red dates and the like.

This time it was also a sudden whim in the morning of Chen Nian.

Subconsciously looking at the recipes in his mind, the few dishes he made before have already appeared on it.

Stir-fried artemisia: 80%
Stir-fried shrimp with water shield: 91.2%
Braised pork with potatoes: 97.5%
Cold white celery: 93.5%
Shrimp porridge: 89.7%
But none of these dishes seemed to be perfect, and it was the first time I made them, so how could they be perfect in one go?

Otherwise it would be too fake.

But even if the completion rate is less than [-]%, Chen Nian still feels great looking at this shrimp porridge.

The water and rice are harmonious, soft and greasy.

This is Yuan Mei's description of porridge in "Suiyuan Food List", and Chen Nian thinks it is appropriate to put this sentence here.

Leaving aside the taste, this pot of porridge looks clear but not turbid. The rice grains are distinct, stretched but has an incomparably crystal clear texture. Each grain of rice has been fully boiled at 360 degrees in all directions, so that it is soft and not entangled.

This pot of porridge is based on the soup boiled with shrimp shells. Although the rice can only be regarded as ordinary rice, sometimes it does not need too good rice to make porridge, just like opening a restaurant, only ordinary rice is needed, because the main The taste still has to be on the dish.

And the main flavor of this pot of porridge is also the taste of shrimp.

Due to the careful cooking of shrimp oil in the cooking process, the unique fragrance of seafood has also been integrated into this pot of porridge under the precipitation of time.

Although there is no trace of shrimp meat in the pot, when you subconsciously chew it in your mouth, you can feel that there seem to be some fresh, tender and elastic things jumping between your teeth.

Elastic and smooth.

This is the shredded mushrooms that were put in before aging, and they are finely chopped. At this moment, the rich aroma of seafood with a mouthful of seafood actually has the meaning of shrimp meat.

Although a little salt is added, the porridge does not taste much salty, but the salt enhances the overall taste.

Structured.

After the entrance, the first thing is the hot porridge. Although the porridge has been blown several times to cool it down before drinking, but after the entrance, it is still difficult to hide the hot enthusiasm in it.

Secondly, the minced mushrooms and the umami of shrimp oil are mixed together to create an extremely strong atmosphere, which makes people feel like they are wandering in the sea. Every time they refuse, there seems to be elastic shrimp dancing in the mouth, juicy It is overflowing, and the running-in between the upper and lower teeth seems to be a kind of fun.

Although the shredded mushrooms are small, this undoubtedly becomes the highlight. If it is bigger, it will not have this kind of taste.

Next is salty, but this salty is not the salty salty, but the fresh salty salty. The salty in pickles is used to add flavor, while the salty in seafood porridge is used to enhance the taste.

When all these flavors bloom in the mouth, followed by the rice grains, after a long time of cooking, each grain of rice will unfold from the inside out to dedicate the most essence in the heart, but because the rice grains After unfolding, the heated area and the area in contact with water become larger, so they begin to expand slowly in the pot.

It has become like this until now.

In the end, when swallowing, the already soft and delicious rice grains become more slippery after chewing, and slide down the throat into the stomach without the slightest feeling of blockage.

Perhaps the above actions only take a few seconds, but such a rich and layered taste is hard to stop, especially after eating this seafood porridge, the body begins to sweat involuntarily.

One word!

Comfortable!

　Also, there is even a new update today

　　
　
(End of this chapter)