Gourmet food starts from the green leather train chef

Chapter 49

The steel wheels of the train running on the rails covered with a thin layer of ice suddenly became as brisk as a high-speed train, but the experienced 'old head' slowed down the speed very cautiously.

In this bad weather, the train may be derailed at any time due to the hail that fell on the rails. Only by reducing the speed to no more than [-] kilometers per hour can there be no danger.

In this way, it takes at least an hour and a half for x164 to pass through the five beams. The extremely bad weather seems to have frozen the oxygen. Just a fish out of water.

At this moment, for those passengers from the plains, even eating and drinking water has become a burden, and the nausea will subside.

Before the x164 train passed Wudaoliang every time, the passengers who could not adapt to the high anti-reverse or simply refused to eat when they were hungry, or simply ate some simple boiled rice with pickles, dry chewing instant noodles with boiled water, and so on. At this time, it is poison, and it is only for those passengers who come from the plateau.
That's why Chen Yan is looking forward to today's dinner, because she knows that Zhou Zhou will not be very busy tonight, so she will have more energy to cook more delicious food.

Experienced conductors will not be too worried about those high-reverse passengers. They should be able to adapt to high-resistance in about half a day, and they will only eat more deliciously by then.

And this is a necessary procedure to appreciate the scenery of Tibet. Let the stomach go through a baptism first, and then the soul is baptized
Xiao Zhang’s voice in the broadcast speaker is still sweet, “Every passenger, if you encounter high fever, please drink plenty of hot water, and you can take rhodiola and other medicines to deal with high fever; please relax your mind, and you will be able to get rid of high fever soon.” various discomforts.

In order to help everyone recover as soon as possible, our train has prepared a sumptuous dinner for everyone.

Considering that some passengers are suffering from high anti-rebellion, Chef Zhou Zhou specially introduced roasted lamb chop porridge for everyone, which will be served by the train staff at dinner time, and the price is 58 yuan per serving.

At the same time, we have also prepared porridge with vegetables and lean meat for passengers who do not eat mutton. I believe that the light rice porridge will soothe your body and mind and make you full of energy tomorrow.
In addition, because the train encountered extremely bad weather when it crossed the Wudaoliang, most of the passengers were tortured by high resistance. Chef Zhou Zhou must concentrate on serving the majority of passengers. The service of the dinner train will be suspended tonight. I hope to get everyone's understanding.'

The service of the dining car is suspended, which means you can’t eat sweet-scented osmanthus for dinner?

Some passengers who did not have a high reaction were somewhat regretful, but everyone could understand; the passengers from the plateau showed a look of great anticipation when they heard "roasted lamb chop porridge".

Roast lamb chop porridge is definitely the best nourishing product. If you can eat a bowl on this snowy night, it will be the top enjoyment.

However, even in the few plateau cities on the Qingtang line, it is difficult to eat authentic grilled lamb chop porridge. Although Chef Zhou Zhou's cooking skills are superb, can he even cook Northwest delicacies?

"Grilled lamb chop porridge?
It's really good that this kid can think of this porridge dish. "

Hearing the announcement in the carriage, Mr. Zhang Zhouxuan couldn't help but his eyes lit up, and he nodded secretly.

Only those in the know know the significance of Zhouzhou's launch of this roasted lamb chop porridge.

Huaxia cuisine ranges from eight major cuisines to dozens of local cuisines, and Jianghu cuisine. It can be said to be dazzling, but in the final analysis, [-]% of them come from the Central Plains.

There is an old saying that all the cuisines in the world come from Shandong. In modern times, the three major cuisines of Sichuan, Guangdong and Huaiyang are competing for supremacy. .

But Northwest cuisine is unique.

The northwestern cuisine mentioned here is divided by the north-south line with Chang'an as the boundary, including the West Sea, Tibet, and Zhuzhou in the Western Regions. Down to earth!
Only high-end ingredients use the simplest cooking method. Beef and mutton, matsutake white dew, and Cordyceps sinensis used in Northwest cuisine, which one is not a high-end ingredient?

Simple cooking, simple roasting, which one is not the simplest and most down-to-earth cooking method?

It seems easy, but the more so, the more difficult it is. This simplest cooking method is precisely the most troublesome for chefs.

So there is a saying called 'Famous chefs don't enter the Northwest'.

Because when you arrive in the Northwest, you will find that the eight major cuisines and palace feasts have all become empty-headed stuff in the most authentic Northwest.

Roast lamb porridge?

Mr. Zhang Zhouxuan has not only heard of it, but also ate the most authentic one!
To this day, he still remembers the small fly shop that opened beside the national road. The person who cooked this porridge was not a famous chef, but an ordinary old lady Qingtang.

I still remember that it was a bowl of grilled lamb chops porridge cooked slowly in a small pot. The thick rice oil barely overflowed the rim of the bowl but never overflowed. The tender lamb chops inside made him bite his tongue seven times. At that time, he was already a first-class chef, but he was deeply impressed by an unknown old woman.

What a pity. Five years ago, he re-entered Qingtang to look for the small fly shop, only to find that the national highway had been widened, and this small shop and the nameless old lady had moved to nowhere.

Even if he changed to more than a dozen mutton chop porridge shops later, he could never find the original taste.

"Good boy, this porridge dish is indeed the most suitable for those high-profile passengers, but are you really sure about this seemingly simple delicacy?"

Zhang Zhouxuan has never looked forward to it like today, and he secretly decided that if Zhou Zhou can bring him another surprise like 'Osmanthus fragrans', he can consider retiring his wife on x164. Do you have any opinions?Then come together!

Anyway, he is an old man who is idle, so what can he do if he sits a few more times?Anyway, there is no shortage of those tickets!

Chen Yan was a little disappointed. Although she understood Zhou Zhou's thoughts very well, she would still miss that plate of beautiful and delicious sweet-scented osmanthus pie.

It is said that good-looking food will not make people fat!This is her most simple cognition; and high-calorie carbohydrates are obviously not suitable for a determined weight loss person like her.

What's more, there is still a big soup pot of rice porridge!

The most authentic grilled lamb porridge must be made with pure rice porridge!
This is a bit like the traditional "raw porridge" in Guangdong Province. If you want to ensure the taste of the porridge, don't add any grains other than rice!
Because only the rice called "fine grain" can produce a thick layer of rice oil after three or four hours of careful cooking. Among all kinds of grains, this is the most powerful proof of the noble origin of rice!

What is the most important thing about roast lamb porridge?
It's not on a word 'roast', but on a word 'boil'!
Those who have cooked raw porridge in Guangdong Province will understand that the quality of raw porridge depends on whether you can make a good porridge base.

The importance of a good porridge base is no less than that of Zhouzhou's brine!
Just cooking this pot of porridge requires extremely high heat control. During the cooking process, you can’t stop your hands for a moment, which is a test of the chef’s experience.

It is easy for an old mother who has been making porridge for decades to make a small pot of porridge, but it is a hundred times more difficult to cook directly in a [-]-liter large soup pot like Zhou Zhou!
To make a good porridge base, the rice cannot be scrubbed but rinsed.

This is to not damage the rice oil on the surface of the rice. After carefully rinsing, boil water in a pot first, wait until the boiling water cools down, and then reheat until the water temperature is reached.

Why boil the water in the first place?This is a necessary procedure to remove the alkaline components in the water; the water source in Tibet is changeable, and it is likely to contain a large amount of water alkali and heavy metals.

Why reheat to water temperature?Because the temperature of the water is too low or too high, it will have an adverse effect on the surface of the rice, which will directly affect the quality of the porridge.

After the boiled water was reheated to about [-] degrees, Zhou Zhou stood on the footstool, carefully poured the rice into the pot, and at the same time kept stirring clockwise with a long spoon to spread the rice evenly in the soup pot. Turn on medium heat, and boil the water and rice in this large soup pot with medium heat.

When the soup pot began to have a few watery bones and a faint rice fragrance came out, it was immediately changed to a simmer, and then in the process of three or four hours, it was necessary to keep stirring with a long spoon, and one arm was sore. Just change to another one!
The originally clear rice soup was gradually stained with a layer of white mist, and then turned milky white. When a faint yellowish color began to emerge from the soup noodles, Zhou Zhou immediately accelerated the stirring speed.

The stirring speed was faster, but the force became lighter, and from this moment on, Zhou Zhou's stirring direction changed from clockwise to counterclockwise.

The instant change of direction is the biggest secret to making a good pot of porridge.

Because this timely change of direction can ensure that the rice porridge that has begun to thicken will not stick to the bottom of the pot, otherwise the porridge will have a faint smell of paste, and it will be useless!
Chen Yan held Zhou Zhou's waist worriedly.

She always suspected that Zhou Zhou would fall off the footstool due to exhaustion. If this kid fell stupidly, she might be sad, and being sad would lead to overeating, which would hinder her plan to lose weight.

So in order to lose weight successfully, let's take advantage of this kid once.

For three and a half hours, a thick layer of rice oil appeared on the porridge surface. Zhou Zhou gently lifted the long spoon and pressed down on the porridge surface with the bottom of the spoon. A pit appeared, and there was no reply for a long time. undisturbed.

The bottom of this pot of porridge is done!
Zhou Zhou heaved a sigh of relief.

Even with a hundred years of experience, he was always in fear during the three and a half hours. If it crashes, he will lose face, and the passengers will be disappointed.

Turn off the heat immediately, cover the soup pot, the residual heat in the pot is enough to last for at least an hour, and there is no need to worry about the pot being burnt.After a thousand miles and nine hundred things, now it is left to deal with the top-quality salt flat lamb chops.

Zhou Zhou didn't forget to smile at Chen Yan after jumping off the footstool.

"Thank you, I will leave you a big bowl later"

(End of this chapter)