One Piece of Food

Chapter 379 Heavy Flavors (Second Update)
Near 2018 o'clock in the afternoon on February 2, 8, Rao Mingyang began to cook his favorite spicy Sichuan dish with his chef-level boiled pork slices cooking skills drawn from the food system lottery.

The first step is to put an appropriate amount of rapeseed oil in the pot, heat it up, then add bean paste, minced ginger, minced garlic, and scallions, and stir-fry until the red oil comes out.

In the second step, add washed bean sprouts and shiitake mushrooms and fry until half-cooked, then add water, cooking wine, oyster sauce, salt, monosodium glutamate, etc., mix thoroughly, and bring the red soup to a boil.

The third step is to put the washed lettuce into the pot, cook it with bean sprouts, shiitake mushrooms, etc. for a while, then scoop up all these vegetables and put them into the soup bowl.

In the fourth step, put the marinated tenderloin slices in the pot and cook them, then pour them into the soup bowl.The dishes in the soup bowl are lettuce, bean sprouts, and shiitake mushrooms on the bottom, and sliced ​​meat on top.

Step [-]: Sprinkle an appropriate amount of Chinese prickly ash, minced ginger, minced garlic, and a large amount of chopped dried chilies on the meat slices.

The sixth step is to wash the pot, then add an appropriate amount of rapeseed oil and cook until boiling.

In the last step, pour the hot rapeseed oil directly on the pepper, minced garlic and other condiments, use the boiling rapeseed oil to directly saute the pepper, minced ginger, and minced garlic on the meat slices, and finally sprinkle some chopped green onion .

In this way, a bowl of red, spicy, delicious, and fragrant chef-level boiled pork slices is ready.

Of course, Rao Mingyang himself loves to eat, and this new dish is still at the level of a chef. I am afraid that it will not be enough for everyone to eat later.Therefore, Rao Mingyang directly made two big bowls.

Moreover, this bowl is not the usual bowl for soup powder and noodle soup, but a larger soup bowl, the kind usually used to hold boiled cabbage.Two bowls of boiled pork slices are quite enough.

While Rao Mingyang was making the last step, Zhou Xianying and Zhen Qi walked in from outside the restaurant.

Then, Rao's famous hot oil was poured on top of the meat slices, and a scent of chili, minced ginger, and minced garlic rose immediately and spread into the hall.

Zhou Xianying moved her nose, and asked the cashier at the cash register, "It smells so good, what is it?"

The cashier smiled and said, "Mr. Zhou, it is Mr. Rao who is making a new delicacy. It is said that it is boiled pork slices at the chef's level."

Zhou Xianying's eyes lit up, and she immediately turned her attention to the kitchen.Then, I saw Rao Mingyang putting the pot back on the stove.

In fact, Zhou Xianying actually likes boiled pork slices more than Rao Mingyang.Because she is from Yuzhou City, and Yuzhou used to belong to Tianfu Province. The food of Yuzhou citizens is authentically covered by Sichuan cuisine.

However, the boiled pork slices have a strong taste and are more spicy.Considering her own health, Zhou Xianying would not deliberately order this spicy Sichuan dish.

But now because he works in Yipinju, he basically eats in Yipinju with Rao Mingyang, and the Yipinju restaurant does not have boiled pork slices.So, in fact, Zhou Xianying hasn't eaten boiled pork slices for more than a year.

At this time, when the cashier said that Rao Mingyang made boiled pork slices, Zhou Xianying also felt her mouth saliva and her index finger twitching, wanting to eat it quickly.

At this time, Rao Mingyang had already put down the pot in his hand, and the rest of the matter was handed over to the kitchen staff.

Rao Mingyang came out of the kitchen and saw that Zhou Xianying had arrived, so he smiled and said, "I just made two bowls of boiled pork slices, I don't know if you like them or not!"

Zhou Xianying said: "I like it. I used to like boiled pork slices, but I haven't eaten this dish for a long time. Let's eat quickly!"

Then, the waiters worked together to bring the boiled pork slices made by Rao Mingyang and other dishes made by Huang Jianhua to the box, and everyone was ready for dinner.

At this time, it was time for dinner in the restaurant, and there were many customers, and there were also many people who heard the conversation between the cashier and Zhou Xianying.

A customer who also likes boiled pork slices asked Rao Mingyang: "Boss Rao, when will you launch your chef-level boiled pork slices?"

Rao Mingyang said with a smile: "Today is the 23rd of the twelfth lunar month. The Chinese New Year is coming soon, and the holiday is coming. Therefore, this dish can only be released after the Chinese New Year is over!"

The customer sighed in disappointment, and could only bow his head and eat his own food.

Because they have to greet customers, the employees of Yipinju must not all enter the private room to eat together.Basically, there are two batches every time, and everyone eats in exchange.

However, the portions of the dishes prepared in the kitchen are very sufficient, and everyone pays more attention to saving food for the people behind when they eat, so as not to let the people who eat in the next group have no food to eat.

Naturally, Rao Mingyang, Zhou Xianying, and Zhen Qi didn't need to worry about these things, they were the first ones to serve directly to the table.

The strong taste of Sichuan cuisine is accompanied by bright red chili oil color and strong aroma.

Rao Mingyang's chef-level boiled pork slices is also the same. It looks brighter and much more spicy than any dish Rao Mingyang has made before.

Moreover, Rao Mingyang's new chef-level dishes, everyone really wants to taste what it tastes like.

So, after starting to eat, almost more than half of the people, the first thing they pick up is boiled pork slices.

After Rao Mingyang took a bite, he couldn't help being overwhelmed by the freshness and spicyness contained in it, and recalled the scene when he first ate the dish of boiled pork slices when he was in college.

The same goes for Zhou Xianying. After taking the first bite, she felt that this was the best and most delicious Sichuan cuisine in the world. It also reminded her of the taste of eating her parents' dishes at home.

Of course, memories come back to memory, both of them know that the boiled pork slices they ate today are better than the boiled pork slices they ate anywhere before.

However, Zhuo Yu, Huang Jianhua and other people did not have the memories of Rao Mingyang and Zhou Xianying, they were simply conquered by the deliciousness of this dish.

Everyone is from Qianzhou, so eating this spicy and heavy-flavored Sichuan cuisine is stress-free.Besides, Rao Mingyang cooks it so deliciously, even if it is a bit spicy, everyone is not afraid, they have to taste the taste first.

Rao Mingyang has a level 4 vajra body. Although this dish is spicy, it doesn't make him feel so spicy that he can't eat it.The same is true for Zhou Xianying. Although it feels spicy, she can still eat it.

As for the others, they can only eat the vegetables in the boiled pork slices every once in a while.If you eat it continuously, you may have a sore throat.

Only Zhen Qi, her hometown is a province in the east that does not eat chili.After coming to work as a driver for Zhou Xianying, even though he ate at Yipinju every day, he also ate some chili peppers.However, in those dishes, the peppers are not heavy.So, up to now, Zhen Qi is not particularly able to eat spicy food.

Today, the boiled pork slices made by Rao Mingyang, you don’t even need to taste it, just look at the piles of pepper knots and red soup base in the bowl, you can know how spicy this dish is.

Moreover, Zhuo Yu and the others knew that this dish was very spicy from the way they breathed out after eating it.

Therefore, everyone else more or less tasted two mouthfuls of boiled pork slices, vegetables, shiitake mushrooms, bean sprouts, etc. Only Zhen Qi, smelling the strong spicy smell, did not dare to pick up and eat.

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(End of this chapter)