Concubine Chef Youxi: Lord, Master, stop

Chapter 117

Su Ziling said with a smile: "This is a trick for the teacher, and you will know in a while."

With excitement, Mi Xiaoye followed Su Ziling to see what was called "Yuhuang Queen Mother Rice". It sounded like a pretty fancy name, but she didn't know what it was.

Arriving at the stall of Yuhuangwangmu rice, Mi Xiaoye clapped her hands and smiled, "Haha, I see, this Yuhuangwangmu rice is actually claypot rice!"

The name of Dashang sounds very tall, "Yuhuangwangmu rice", but it is actually a kind of claypot rice in modern Guangdong.However, the "claypot rice" of the Shang Dynasty is naturally not as diverse as it is now. This "Yuhuang Queen Mother Rice" is made with shredded pork and egg rice, which also has a unique flavor.

"Claypot rice?" Su Ziling asked, "Do you call this claypot rice in your hometown?"

"Yes." Mi Xiaoye said, "It's very similar to the claypot rice in my hometown, but the one in my hometown is much more complicated."

The two teachers and apprentices took Yun Muqing into the shop, and when they heard that there were delicacies that they didn't know about, Su Ziling, a gourmet fanatic, couldn't help but ask, "What else is the claypot rice from your hometown?" Is it different?"

Next, it was time for Mi Tongxie to popularize modern food. Even Yun Muqing who was on the side was stunned. This girl, even Su Ziling didn't know about the food. Where did she hear about it? of?

I just heard Mi Xiaoye say eloquently: "Claypot rice is in my hometown. It is a traditional delicacy in Guangdong, that is, Panyu. There are many varieties. The main ones are pork ribs rice with black bean sauce, cured meat rice, chicken rice, rice field eel For rice, frog rice, salted fish-flavored pork rice, etc., the authentic silk seedling rice should be used, because this kind of rice is firm, fine and crystal clear, has a good taste, strong taste and is easy to be soaked by soup. Generally speaking, raw rice and lettuce are cooked in one pot So, take pork ribs rice with black bean sauce as an example, wash the rice, put it in a casserole, open the lid when the rice is cooked to six or seven mature, add the raw pork ribs with seasoning sauce, pour the sauce and sesame oil along the side of the pot, and cook over low heat Slowly simmer until the water dries up, and when there is a crust at the bottom of the bowl, add shallots and green vegetables on top, it will be supremely delicious."

"Listen to you, this Yuhuang Queen Mother's rice is still a little worse than the claypot rice in your hometown." Yun Muqing said.

Mi Xiaoye said: "It's not like that, it's just that with the development of science and technology, naturally everything is more and better. After all, history has also developed little by little. There are two very obvious characteristics of delicious claypot rice. It is the seasoning sauce on the table. When the lid is uncovered and poured on the rice, there is a buzzing sound, as if the water is boiling. This is the finishing touch of the claypot rice. The other is the crystal clear silk The layer of golden crispy rice cooked by rice seedlings on a smooth bottom is different from ordinary rice crusts in that it is not only crispy but also has a deep flavor, which is the essence of claypot rice."

After Mi Xiaoye finished speaking, even Yun Muqing, who loved pretending to be thirteen the most, drooled a little. How could this girl speak so well?

The ordered Yuhuangwangmu rice is on the table. Although it is much simpler than the modern variety of claypot rice, but the boss is good at cooking. The gravy has penetrated into the rice. The fragrant rice is served with delicious shredded pork and eggs. , It doesn't taste good to eat.

"Master, this claypot rice is really delicious. Tell me, wouldn't it be better if the claypot rice I mentioned was also used?" Mi Xiaoye said, licking her lips, still thinking.

Su Ziling nodded and said: "Actually, I think so too as a teacher. You can think of it, which is very good."

(End of this chapter)