gourmet food

Chapter 38 The difference between Qinghong and Qinghong
When Chu Yunfeng opened the cupboard again, no surprise, the ingredients in the cupboard had shrunk.

The pork is missing by half, the same goes for the flour, and the other vegetables are about the same.

Overall, the cost has indeed been reduced a lot. Not only that, but organic ingredients can also make customers feel more at ease.

Nowadays, customers are very concerned about food safety. Many unscrupulous merchants often recycle second-hand oil, which is simply unscrupulous.

Chu Yunfeng took out all the ingredients for making hand-cooking and made a bowl of clear soup hand-cooking in a hurry.

The steaming porcelain bowl in front of you wafts the fragrance of lard. The fragrance smells ordinary at first, but the aftertaste is very long.

There is a hint of elegance in the fragrance, elegant yet plain, and plain yet surprising.

It's such a plain, simple fragrance that strongly seduce people's appetite.

Different from vegetable oil, lard has its own special fragrance, which itself has the effect of promoting appetite.

In addition, after the system has increased its effective content to the extreme, it is as irresistible as the temptation of the devil.

The most important thing is to reduce the content of saturated fatty acids and increase the content of unsaturated fatty acids.

Not only does it reduce the risk of obesity, it is also particularly helpful in regulating blood lipids, clearing blood clots, promoting cholesterol metabolism, and playing an anti-aging role.

The increased vitamins A and D at the same time further promote the absorption of calcium, making it especially suitable for children and the elderly.

The characteristic of nourishing the heart and lungs of lard is also especially suitable for eating when the weather is colder. It combs the lungs, nourishes the heart and spleen, and warms the stomach.

Chu Yunfeng pulled a hand along the edge of the bowl and put it into his mouth. The moment he sucked it in, there was a tingling sound.

The sound is not caused by being too hot, but caused by the acceleration caused by the smoothness of the lard, which causes the dough on both sides of the hand to shake up and down.

The freshly cooked noodles are still a bit hot to the mouth.But under the package of lard, my lips didn't feel any heat stimulation at all.

The lard's moisture spreads throughout the mouth under the influence of the hand, and the heat of the hand slowly decreases as it goes deeper.

When it is sucked deep into the mouth, the heat at this time is just right. The tender base of the tongue and throat are awakened by this just right heat, completely stimulating the vitality of the taste cells.

Fragrant, soft, glutinous and elastic, the four tastes are intertwined, matching and promoting each other, giving each bite a different feeling.

The stimulation of taste cells deepens the level of taste and complements the top taste of the ingredients. This is the top taste and top enjoyment.

Although they are ordinary ingredients, the perfect experience and feeling brought by systematic "fermentation" and improvement of cooking skills are unparalleled.

Only this one, no semicolon.

Chu Yunfeng quietly felt the perfect combination of texture and taste, as if immersed in a sea of ​​joy, swimming, playing and having fun.

There are many people in the Southwest who do not like spicy food. They like strong spices and strong chili flavors. This kind of hobby is often called heavy taste.

Strong stimulation of taste buds will deepen the activity of taste cells, greatly stimulating appetite, making people want to stop eating, and the more they eat, the more they want to eat.

Although the clear soup has a light taste, its unique fragrance breeds a plain beauty.

But it will not prevent people with heavy tastes from liking this simple but not simple taste. Chu Yunfeng is very confident.

The reason is simple, because he himself is a heavy taster.

I just ate one alone just now, and now I will try another way of eating to feel the difference in another taste.

There are two big differences between clear soup hand and red oil hand. One of them makes Chu Yunfeng a little confused.

A simple difference is that the red oil cup contains very little stock, while the clear soup cup contains a lot of stock.

This is the difference between light and heavy flavors.

Hong You Chao focuses on the spicy flavor. If there is too much stock, it will dilute the aroma of the seasoning in the bowl, so you must not add too much stock.

The emphasis in clear soup is on the fragrance, and more broth is needed to keep the fragrance going, so more broth must be added.

The biggest difference is that there are no vegetables in the red oil hand, which is also what Chu Yunfeng is confused about.

In the southwest, people are used to putting three kinds of vegetables in red oil noodles according to seasonal changes.

They are lettuce, pea tips and Chinese cabbage (called Shanghai Qing by Shanghainese).

Each vegetable will have a different taste when paired with red oil. Personally speaking, Chu Yunfeng’s favorite is pea tips.

However, many people don’t like to put vegetables in red oil, because vegetables are particularly oil-absorbent and will take away the aroma of red oil, making the taste of the rice bland.

Moreover, vegetables that have absorbed oil will become particularly spicy, and the vegetables themselves are not very tasty. The result is that the vegetables not only lack flavor, but also taste very spicy, which seriously affects the taste.

But from a nutritional perspective, eating vegetables with meat will balance dietary nutrition.

This is also the reason why many people ask the boss to add more vegetables when eating Chao Shou or rice noodles.

Many "carnivores" don't like to eat vegetables. The more meat in the bowl, the more they will approve of it.

So it's hard to say what everyone says, but that's it.

Don't let it go if the system doesn't allow it. The ingredients after synthesis will be more nutritious and the meal nutrition will be more balanced.

Chu Yunfeng's dilemma was that what would happen if a customer asked to put vegetables in the red oil noodles, but the system refused to allow it? !

The boss is too stingy?
What kind of broken shop, can't bear even a little vegetable leaf?

Can you cook?

……

Situations like this have been simulated by Chu Yunfeng many times. In the end, there is no solution. He can only take one step at a time and wait until the time comes.

Put a piece of green vegetable leaf into your mouth, then "stuff" a "yuanbao" and bite it gently...

The fragrant, soft, glutinous and elastic taste adds a crispy one. The aesthetic experience of the five tastes is much stronger than the four tastes.

Especially the crispy texture adds to the plasticity of chewing pleasure, making the bite of the upper and lower teeth more fun.

Delicious, delicious. From the time he ate the third piece of food, Chu Yunfeng stopped savoring the wonderful artistic conception in detail and finished the bowl quickly.

Who said we are the boss? If you want to eat, it will be cooked. What a big deal...

After making two more bowls, Chu Yunfeng devoured them all, showing no grace at all, and his eating appearance was as ugly as he wanted.

My own shop, my own food, I can do whatever I want, who is going to bite me?

Who bites?

System chant!
(End of this chapter)