After traveling through time, the restaurant I opened became a big hit

Chapter 133 Fish Balls

In addition to the taste, Shao Yining thinks the texture of the spring bamboo shoots stewed with rice is equally commendable, which is one of the reasons why she still can't forget it.

It’s a pity that it has been so long since I ate it that Shao Yining only remembers that the texture of the spring bamboo shoots was crispy and refreshing, which formed a sharp contrast with the soft and glutinous rice, making every bite full of layers.

It may be that during the stewing process, the spring bamboo shoots absorbed some of the flavor of the soup and seasoning, making them more flavorful and delicious.

At the same time, the rice becomes fuller and sweeter because it absorbs the aroma and soup of spring bamboo shoots.

In addition, the spring bamboo shoots stewed rice will taste even better if ingredients such as sausages and bacon are added.

Their taste is intertwined with the spring bamboo shoots and rice, creating a rich and diverse taste experience.

The show begins with a display of various ingredients and the process of contestants making delicious food.

After each team introduced their food, the Mengshi Food Festival officially kicked off.

Shao Yining has never been to Mongolia, but he has seen videos about the Mongolian Barbecue Food Festival on the Internet.

At the Mengshi Barbecue Food Festival, you can not only taste delicious food, but also feel the strong grassland cultural atmosphere.

Many event sites are decorated to look like yurts, where you can enjoy Mongolian song and dance performances, experience Mongolian traditional cultural activities, and more.

Although Shao Yining has never been there in person, by seeing these on the show, he was able to appreciate the unique charm of the Mongolian people while enjoying the food.

When you have time during the holidays, it would be nice to go to Mengshi to experience the grassland.

The third episode is still being broadcast, and the protagonist of the food festival is naturally food.

Roasted whole lamb is a traditional Mongolian delicacy, famous for its golden color, crispy outside and tender inside, and fragrant aroma.

On the TV screen, a whole lamb is slowly rotating on the charcoal fire. The skin is roasted golden and crispy, and the meat inside is tender and juicy. If you can have a bite of it, you will feel full of happiness.

Next was the roasted lamb legs. The large pieces of lamb legs were sizzling on the charcoal fire. Just by looking at them, you could feel that the meat was firm and chewy.

Paired with special seasonings and dipping sauces, it is simply delicious.

Shao Yining was sitting in front of the TV with chopsticks in his hand, but he only touched the rice in front of him twice at the beginning.

Now Shao Yining is also worried about the ranking of each team, although the food prepared by each team looks delicious.

However, "The King of Chefs" is essentially a competitive program, and one team will be eliminated in each episode.

In fact, in addition to the delicious food prepared by the contestants of the program, there are many other delicious foods worth trying at the Mengshi Barbecue Food Festival.

For example, the grilled lamb kebabs, grilled lamb chops, grilled beef kebabs, etc. made by the locals, although they were only briefly mentioned in the camera, they also captured the hearts of many meat lovers.

These barbecue delicacies are made from high-quality beef and mutton from Inner Mongolia. They are carefully marinated and grilled over charcoal, and have a delicious taste and fragrant aroma.

The two-hour variety show ended just like that, and many netizens felt that they were still not satisfied.

Of course, the program team also released a five-day daily special for each team, which includes all the content that cannot be included in the main film.

Fortunately, the braised chicken and rice that Shao Yining ordered was still edible after being heated up in the microwave after it got cold.

You can also watch the daily specials at the same time, killing two birds with one stone.

As a result, many netizens saw many famous scenes that were great for eating together in the special.

For example, a group of tourists from other places ate for two or three hours in front of a barbecue stall and almost fought over the last three remaining beef skewers.

For example, chefs from all walks of life showed off their cooking skills, and the ingredients became delicious in their hands.

Although it is not part of the main film, it has sparked a wave of heated discussion on the Internet.

Jiang Li, who was on the train, naturally didn't know about this because the mountain city was far away from City A and the train took nearly 20 hours.

The signal on the train was not good and it was still early to go to bed, so Jiang Li immediately remembered that she had a cooking teaching space.

Because there were too many things going on recently, Jiang Li had no time to take care of the matter of space.

Anyway, with her current knowledge, she can easily handle the dishes she encounters.

It’s just that the next stop for the program recording is in Haishi, and Jiang Li guessed that the next episode would most likely be related to seafood.

Unfortunately, she had rarely eaten or seen any seafood. At most, she could stir-fry some clams, and she found the instructions on the Internet.

So Jiang Li hurried to the cooking teaching space to catch up.

Jiang Li searched the system panel for a long time and finally found a simple and interesting way to cook seafood: fish balls.

The fish ball recipe given by the system is a combination of the most famous recipes in the south, and it is also one of the best-selling fish balls on the market.

Following the teacher's instructions in the system, she first used a small spoon to slowly scrape the fish meat.

This step requires carefulness, especially being careful not to get caught in fish bones.

For this step alone, Jiang Li followed the teacher for an hour and a half, mainly because he was not skilled at it at the beginning, and only gradually got the hang of it later.

Another reason is that the fish is big enough.

After the fish meat is ready, it’s up to the hands. The teacher beats the fish meat completely by hand to make it sticky, then puts oil on his hands and continues beating.

Depending on the feel and the tenderness of the fish, start adding water and continue beating.

This water is also prepared by the teacher in advance, and it will contain salt, soaked onions, ginger, etc.

Then continue to add water and beat it. How much water to add and what the result will be depends entirely on experience. It will be fine once you are familiar with it.

The teacher in the system was patient enough and explained and demonstrated to Jiang Li.

Only after Jiang Li has figured it out clearly can we continue with the next step of teaching.

Normally, the fish balls in the southernmost part are made of pure fish meat. In this case, just keep patting them and then cook them.

But Haishi also adds sweet potato starch, which is also based on experience.

If you want the fish balls to taste good, these few steps are the key, such as how much water and starch to put in.

The teacher is experienced, and works quickly, accurately, and steadily, doing everything step by step.

Soon, a pot of fish meatballs was ready.

Jiang Li followed behind her without any effort.

There is another difference here, that is, the fish balls in Haishi are sometimes stuffed with pork belly, and some people think that it tastes better that way.

But now Jiang Li doesn’t want to make it so troublesome, so just make some pure fish dishes.

The fish balls are ready, the next step is to cook them.

Boil water in a pot. When the temperature reaches 90 degrees, the teacher teaches Jiang Li how to quickly scoop the water into balls and then put the balls into the pot.

Put all the meatballs into the pot, then add fire to boil water.

Once all the meatballs are cooked and float, they are done.