delicious master

Chapter 31
Tang Xiaokang naturally didn't know what those small vendors were thinking. He patiently made bowls of mutton soup. The number of people in the morning did not decrease as expected. On the contrary, because of the rain today, there were still a few people who came to drink soup. Really a lot.

Not only these stall owners, but also many people came to Dongju to drink a bowl of mutton soup to warm up in the morning.

Waking up early in the morning and being able to drink a bowl of delicious and warm mutton soup is a very good start for many people.

In particular, many people saw the notice next to the price list and learned that there would be a hard dish to be served in two days, and everyone was full of anticipation.

The incomparable deliciousness of mutton soup is good, but for some people, eating such things as soup is a bit unpleasant after all, not as good as a salt-baked chicken, and Hong Tao is obviously one of them.

For this salt-baked chicken, he came to Dongju this morning. From time to time, he wanted to ask Tang Xiaokang about the specific situation, and even wanted him to order a copy for himself in advance.

For this kind of thing, Tang Xiaokang naturally rejected it with righteous words.

Hong Tao's strange hobby of eating salt-baked chicken is vivid in his memory. Before that, he just got the pig's attention. After that, who knows who he will attack, it's too dangerous!

After everyone left, Dongju fell into silence again.

The rain outside was getting weaker, but it was still falling, knocking the sweet-scented osmanthus in the yard to the ground, and looking at Tang Xiaokang felt distressed.

When the rain stops, we must put away these sweet-scented osmanthus flowers. It will be perfect for making sweet-scented osmanthus cakes or stuffed sweet-scented osmanthus.

He took out the mop and cleaned up the hall full of mud, and the sound of wax gourd came from the second floor.

Tang Xiaokang, who had been busy for half the morning, remembered that he hadn't prepared anything for the winter melon yet.

Running up quickly, the little guy was already struggling to remember on the blanket, and the cry echoed throughout the room, calling for his own food.

Wrapping the little wax gourd in a blanket, holding the little guy, Tang Xiaokang went downstairs.

Mix the goat milk powder and put it in the little guy's royal bowl. As long as it is placed, the winter melon will know what to do.

Seeing the little wax gourd's enthusiasm for drinking milk, Tang Xiaokang felt a little hungry.

Looking at the rainy day outside, sitting inside is the most comfortable choice in such weather.

Back in the back kitchen, he took out the green tea that the old man brought over. This was given to the old man by another Anhui cuisine chef passing by.

Huangshan Maofeng, one of the top ten famous teas in China, does not have the reputation of West Lake Longjing, nor does it have the catchy singing of Tieguanyin, nor does it have the luxury of Dahongpao. .

However, this tiny green tea is really the essence of Huizhou.

This is the new tea of ​​this year's Qingming Festival, and it is the first wave of picking. It is definitely the top grade in terms of time.

I heard that it was the Anhui cuisine master's own tea, or the tea was baked by the other party himself. It is just right to wait until this time to taste it in Kaifeng.

He took out a glass and gently tore open the small mouth of the packaging bag. The tea leaves that were poured out were thin and small, with only a small pointed end, but the fragrance was unusually strong.

Different from big-leaf tea like Longjing, the more premium Maofeng tea has only such tiny bud tips, and the best Maofeng tea looks like a sparrow tongue.

There are still a little pekoe on the green tea leaves, which shows that the people who fry the tea leaves are absolutely extraordinary. The edge of the tea leaves is slightly golden brown, which should be the legendary golden leaf.

Tang Xiaokang had heard about this quality before, but it was only the first time he had actually seen it.

The tea buds are small, so the number of brewing times is limited. After two to three times, it will become bland and tasteless, and the taste of Maofeng tea will not be like other teas. After brewing, it will be very rich and only have a light fragrance. Even the brewed tea will only be a faint blue light with a hint of gold.

Sure enough, after brewing with boiling water, the tea leaves in the cup were rolled up, and after the tea leaves slowly settled down, the whole tea water was still a light turquoise color, neither enchanting nor coquettish.

The faint tea fragrance emanated from the cup, after a slight sniff, Tang Xiaokang couldn't help sighing.

He doesn't like drinking tea very much. He thinks the tea is slightly bitter, especially black tea, which is too strong. However, this Huangshan Maofeng has changed Tang Xiaokang's views on tea.

Refreshing and light, with the coexistence of fragrance and elegance, this is how he imagined the feeling of tea.

After making tea, Tang Xiaokang rummaged through his cupboard again, and finally found the seaweed he had snatched from his father at the beginning of the year.

This is the freshly made seaweed in Chaoshan. It really comes from the seaside and is made after drying. The fresh fragrance will be stronger than the factory-made bags bought in the supermarket.

Although the nutritional content may not be as good as that of seaweed that is scientifically matched, this kind of blessing from nature and inheritance fully displays the fragrance and umami of seaweed itself, and the colors that can bloom are not comparable to other seaweeds. of.

I heard that his father, Comrade Tang Qingbo, spent a lot of time to get a batch, so Tang Xiaokang cleverly snatched some from him at the beginning of the year, and brought them here when he came to Dongju.

They found a charcoal stove. Although it is said that Ningcheng is not allowed to use coal stoves that emit excessive emissions, this kind of small charcoal stove for home use is not subject to any regulations.

I bought four boxes of charcoal from a certain treasure, took out a few pieces and put them in the charcoal stove, and then found a lime grid mat to throw on it. Tang Xiaokang came to the hall with all the things.

Since it is the most traditional method, it is natural to pay attention to it. Instead of using a lighter, light the charcoal stove with a match. After controlling the fire, Tang Xiaokang unfolded the seaweed he had worked so hard to tear off a small piece. Placed on a lime lattice mat.

Roasted seaweed is a favorite snack of people who live by the sea. Sitting on a chair, drinking green tea, roasting a piece of seaweed at hand, and fishing there, it was a dream life for Tang Xiaokang.

But now it looks similar, with the fragrant Huangshan Maofeng, roasting seaweed by himself, although there is no way to fish, but looking at the light rain in the yard is quite interesting.

Thinking of this, Tang Xiaokang couldn't help but took out his mobile phone, took a few photos and sent them to Moments.

Such a quiet and peaceful day, with this wax gourd snoring beside me, as if Tang Xiaokang’s ancestors were also like this hundreds of years ago, sitting at the entrance of the hall of Dongju, watching the light rain outside, drinking tea, and tasting delicious food .

Gently turn the seaweed over, take out the salt and pepper, grind it and sprinkle it on top, the aroma is stronger.

After the two sides were fully baked, Tang Xiaokang took a bite. The seaweed was very crispy. The unique taste brought a very comfortable experience to the teeth, and the pleasure of chewing was crisp without any difficulty.

Seaweed is very fragrant, and the umami flavor from the sea is radiated to the extreme under the background of firepower, making the whole person feel as if bathed in the ocean. A unique taste experience.

After taking a sip of clear tea, the mouth is fragrant and moist, and there is a sweetness after the aftertaste.

A cup of tea, a piece of seaweed, but it brings the ultimate delicacy of the ocean and mountains, and the magic of nature is revealed at this moment.

(End of this chapter)