Gourmet food starts from the green leather train chef

Chapter 85 Treasure Chef (Two in One)

The atmosphere in the dining car was extremely hot. Although there were often long queues in the past, the passengers were very quiet. ''Why is it so delicious! '

'This is called sweet-scented osmanthus tie! ''This is how Jiangnan lotus leaf rice is eaten! 'Wait for compliments or comments, passengers can still maintain the restraint that 'high-end' consumers should have.

This is a very interesting phenomenon. When people start to realize that they are doing a high-end consumption, they seem to be gentlemen and ladies, so they will quietly take off the big and thick golden chains , put on a black bow tie.On the green leather train x164, the dining car undoubtedly represents high-end places and what some people call 'high society'.

This kind of change was carried out quietly. When Chen Yan realized this, the carefree girl became much more elegant, and she would often subconsciously walk a few catwalks, which made the passengers' psychological balance A lot: Chef Xiao Zhou's cooking skills and the swaying figure of the beautiful woman in railway uniform are all worth the money.

But today when Chen Yan appeared in the dining car, the passengers immediately became agitated, making noises like aunts scrambling for vegetables in the vegetable market: "It's her, it's her!

The hot searched poster is this beauty Chen!
Miss Chen, can you tell us, is the one who sprinkled salt in the video Master Xiao Zhou? "

"Don't just sprinkle salt, what about the scattered flowers later? It's a pity that Master Xiao Zhou is a man, otherwise it should be called 'Heavenly Girl Scattered Flowers'!"

"It's so dazzling. Master Xiao Zhou's movements of spreading salt and flowers are amazing! Just go here, I think the price of vegetables should be doubled!"

"What did you say, did you just see the salt and flowers? Jie, I can't agree. Behind that elegant movement, you are obviously the only one who shows Master Xiao Zhou's awe of food! If Without the heart of reverence, how come such a fairy-like elegance?
Everyone, you all know the tea ceremony in China, right?It's just pouring boiling water, everyone, why is it "Phoenix Three Nods" and "White Crane Spreading Wings" again?Introduction is called awe!With awe, there is a sense of ritual, and the food that comes out is delicious! "

"That's right, that's what Wei Zuizi said well!"

Su Rou has been swiping her phone since she walked into the dining car, and read Chen Yan's trending posts on the Internet over and over again. So he can still be so handsome?

The salt powder was flying down like snow, and seeing the flowers raining down the sky, Su Rou could tell at a glance that they were roses, just like those crazy female netizens, she always felt that there should be a beautiful woman under the roses sprinkled by Zhouzhou. The main character, and I think it's very suitable for me.
Before Zhou Zhou, I really couldn't think of anyone else who could make the back kitchen so romantic, but there was some saliva in the romance, which didn't seem to fit the image of Su Damei.

It's all because Chen Yan is too smart. The video he shot only shows Zhou Zhou sprinkled salt and flowers, but he refuses to show even a single shot of the delicious food in the pot. The practice of covering one's face has been the most seductive method since ancient times, and here it naturally turns into arousing people's appetite, making everyone look forward to this long-known "dried roses forcing suckling sheep".

"I hope the trending video was not ordered by Xiao Zhou, otherwise it would be a pity"

Hu Lingjiu obviously couldn't get the women's comfort, but looked at the bustling dining car but shook his head slightly: "He is my little brother, a culinary genius who can cook delicious food like a chef!
If he became an 'Internet celebrity chef' because of this video, wouldn't it be a misfortune for the teacher?
And why would a genius like him use the Internet to become famous?What a pity, what a pity! "

"Put it down! My old man couldn't pass me when I scanned the QR code to order food. After watching that video, my saliva flowed out? Is it not a dream that I can be as popular as Xiao Zhou?
Besides, when did he become your little junior brother?

That 'senior' back then pointed out that the 'beggar' chicken' you cooked was not good enough, and the green lotus you picked was a little tender. In fact, the senior was criticizing you, so you took it as the senior's intentional advice?
He licked his face all day long and said that he was the registered disciple of that senior. Maybe it was because of this story that you were able to be rated as a national culinary master back then?

Wake up. Xiao Zhou has never been your little brother. Your master is in the Cantonese cuisine department. Don’t let the Cantonese cuisine masters who taught you back then feel cold! "

Every word of Mr. Zhang Zhouxuan was like a knife, piercing Hu Lingjiu's heart directly: "Old fox, you should actually feel lucky, you were lucky to be able to eat Xiao Zhou's dry rose suckling sheep before losing to me! "

"Hmph, I admit that my little brother's roasted lamb chop porridge is very good, but that's just a taste of one dish; this 'dried roses forced suckling sheep' is also a famous dish in our Cantonese cuisine, little brother But it may not be able to defeat me!"

"It's hard to talk, so do you want to raise your bet?"

"Go, go, you bastard knows how to gamble all day long, what kind of place is this, the food truck! Please don't insult the food, okay?"

The two old men just couldn't meet each other, and they had to pinch each other when they met.

He Wuhuo and Xie Guangyun were almost sweating watching from the sidelines. Fortunately, Zhouzhou didn't keep the passengers waiting too long, and the steamed steamed stuffed buns came out of the cage. The faint scent of roses was delivered to each dining table by Chen Yan and Xiao Zhang, who were equally fragrant.

Compared with the rose-dried suckling sheep, which has a faint fragrance and is not yet visible, the steamed buns are as straightforward as a man in the Northwest; this basket of steamed buns may be made by Fatty, or it may be made by Chen Yan and Xiao Zhang , so the size is not uniform, and even the pleats of the buns are very random, but under the patient guidance of the fat man, the two ingenious temporary cooks still made sixteen to eighteen pleats.

Although there is a big difference in the craftsmanship of the three people making buns, the ingenuity lies in the 'half hot noodles' used for rolling buns.After being steamed in the electronic steamer until it is very ripe, the skin of the buns becomes translucent, and passengers can even see the fillings.

The green and tangled tangles, mixed with snow-white vermicelli and burnt lard residue, make people greedy just looking at it, and many passengers who ate tumbling when they were teenagers were instantly brought back strong memories.

When you put the buns into your mouth, bite them lightly, and you will be filled with fresh and mellow aroma. It is the purest green wheat aroma. Because of the addition of vermicelli and lard residue, the dry and astringent taste will immediately become delicious. Round and full.

Because it is semi-hot noodles, the mellow and fat lard aroma and the pure green wheat aroma produced by nature are completely wrapped in the bun skin, blending and achieving each other, and immediately produce the effect of one plus one greater than two.

It's still delicious when I was a child, this taste is so authentic!No, it's even more delicious than what I remembered from my childhood!
At the same time, the half-fat hot noodles made the passengers who had eaten the steamed buns discover the New World. Compared with the traditional half-fat noodles, the skin of the steamed buns made by Mr. Zhou is so soft!
This... Is this because of my short-sightedness or Master Zhou once again brought a new flavor to Huaxia?

When you are still immersed in the fragrant bun skin and unable to extricate yourself, you suddenly feel your tongue tighten, but you are entangled by the entangled, lingering, endlessly fragrant rolling sliver, But why does it not have the only shortcoming of grinding, but the aftertaste is dry and bitter?You will know the reason when you bite down hard with itchy teeth, but the hot pork fat will immediately emerge from the entangled roll and vermicelli, scalding you hard.
'oops! '

'Ouch! '

'Ugh, it's hot, it hurts'

Passengers. Xu Ning, shawl hair, Brother Jinmen... Many people had their teeth crooked almost at the same time and bit their own cheeks hard!
Su Rou held the noodles in one hand, and the remaining half of the steamed stuffed bun in the other, tearing up from the pain, but she still couldn't bear to stop her mouth that was chewing.

Pain and happiness, this is the complex emotion that only good food can bring.

Not only little girls like Su Rou and Lu Meiqi, but also many rough men's eyes turned red quietly. The two old men were considered to have profound skills and were not counted by the rolling buns, but they also looked at each other with complicated eyes.

The taste of the past, it came back, no, it became more perfect while evoking my memory; just like the girl (boy) I lost when I was young and ignorant, when he (she) appeared again When it was in front of me, it was still mellow and fragrant.

"woooooo"

A female passenger reluctantly ate half of the steamed stuffed bun in her hand, and suddenly lay down on the dining table and cried bitterly, refusing to look up no matter who persuaded her.

She thought of her mother.

Back then, her mother used to make steamed buns for her. Later, when she grew up, walked into the city, and saw the prosperity, she began to dislike the steamed stuffed buns made by her mother for not having the flavor of pizza and cakes, so she refused to eat them out of anger.

It wasn't until I passed middle age that I realized that what I missed most was the steamed buns made by my mother in the past, but my mother has passed away from this world, and no one works hard to push the millstone and make steamed buns for her anymore.

Chef Xiao Zhou's steamed buns are more delicious than those made by her mother, and they look better. It reminds her of her beautiful mother with long black hair when she was young.

"It's the taste of the past, even more amazing than the taste of the past"

Hu Lingjiu rubbed her eyes lightly.

After all, he is the old Xingzun in Qinxing, so he won't lose his composure like ordinary passengers, but food has magical power, and the moment he rolled the buns into the entrance also reminded him of his youthful days.

At that time, he was in the prime of youth, at that time he was full of vigor, at that time he was not an old fritters, at that time he was not yet calculating, at that time he was proud of Chinese food, even if Michelin could make money In his eyes, it's just bullshit!
"It's more than just the taste of the past. Xiao Zhou has made a new breakthrough. Look at this bun skin. You and I have lived for most of our lives. Have you ever seen this level of half-baked dough?"

Zhang Zhouxuan turned his head to look at the kitchen of the dining car, his eyes were bright at this moment.

He used to think that Zhou Zhou was a good young man who might be his apprentice; he once agreed that Zhou Zhou was a culinary genius and would have a bright future.

Now he finds that his vision is too shallow. It turns out that the young man in the kitchen of the dining car has long been a 'treasure chef', an existence that he can look up to now!
If it is not a big deal to invent a "Liu Huangcai", how about restoring the lost ancient dish "Osmanthus fragrans"?

Can you create a category of brine by yourself, and let countless people have jobs from then on?
But these achievements are nothing compared to the invention of the staple food flour, which is wheat flour!It is the staple food that humans have eaten for 3000 years all over the world!What tricks are there on flour that humans have never thought of?
But this young man forcibly found a new way, creating a cooking method that even he and Hu Lingjiu had never seen before!
That glass-like bun skin will soon make a sensation in the entire chef world, right?

"It's really amazing, it can be called a young talent!"

Hu Lingjiu now has a problem, and starts to learn to be like Zhang Zhouxuan. Every time he praises Zhouzhou, he can't help but look at his apprentice Xie Laosan.
Xie Laosan shrank his neck and said to himself, master, what are you looking at me for?

Who can compare with that perverted guy in Zhou Zhou?Didn't you say it all, that grilled lamb chop porridge has already been made into a delicacy by him.

When you accepted me as your apprentice back then, didn’t you also say that I was a gifted child, how could you fall in love with the new and dislike the old so quickly?

Suddenly he saw He Wuhuo beside him looking at him with sympathetic eyes, and Old He clearly said, 'Brother, I understand you! '

Xie Laosan was touched at that time.

Hu Lingjiu sighed: "The thing you want when rolling buns is actually a 'natural flavor', except for Xiao Zhou's new breakthrough in processing flour, I can do other things, but it's not impossible.

Let's take a look at this dish of 'Dried Roses Pressed Milk Sheep'. Compared with rolling buns, this dish really tests the chef's skills. I hope he will not use those messy accessories. "

After all, he is a national culinary master of the older generation. Although Hu Lingjiu regards Zhouzhou as an 'opponent', he is even more delighted that Qinxing can have a young talent; foreign judgment standards harm high-end Chinese cuisine, and various pre-made dishes harm low-end Huaxia. Today, Huaxia Qinxing really needs a group of elite young chefs like Zhou Zhou.

Compared to myself and Zhang Zhouxuan who are getting old, young chefs like Zhou Zhou represent the future of Huaxia Qinxing.

"My old man believes that Xiao Zhou will not disappoint."

Zhang Zhouxuan nodded to the 'old enemy' in a rare way, and gently lifted the lid of the white porcelain bowl in front of him.

Almost at the same time, dozens of passengers also woke up from the deep shock caused by rolling the buns, and lifted the white porcelain bowl lid.

Immediately, dozens of rose-colored light fragrance mist rose, and the perfect fusion of the faint rose fragrance and the pure and incomparable lamb fat fragrance instantly enveloped the entire dining car.

'Hiss—! '

At this moment, no matter whether it is an expert or a layman, after taking a deep breath of the aroma, they are all stunned by the scene in front of them.

'Suet fat has white jade, and it has a rose-colored fragrance. '

Several pieces of mutton fat white meat are quietly lying in the white porcelain tureen, the meat is as tender as pieces of fine Hetian jade, and the inch-gold cartilage can even be seen through the meat layer.
The quality of jade is fragrant, its flesh is like bright, its bones are jade, I am afraid it is nothing more than that.

The light pink fat liquid is half soaked and half soaked around the suet white meat. Because the heat is still there, it is emitting a light red fragrance mist from time to time. The smell seems to not really exist in the world, like a dream or a fantasy .

Is this still a dish?
Is this still a dish that humans can make?
After observing quietly for a long time, Hu Lingjiu suddenly shivered, and his face changed drastically!

(End of this chapter)