Food: Start with a big spoon in the university cafeteria

Before he could think about it, he subconsciously opened the system experience bar.

As a result, I saw that the experience bar that was about to be saved was under the line.

Yesterday morning, looking at the experience bar was even smaller than half a cut, which will see the experience bar and the remaining ten percent will be over.

At this rate, before the students have winter vacation, he will be able to advance to intermediate cooking.

I’m curious how high his cooking skills will be when the time comes.

Seeing this good news early in the morning made him want to add a baked cake to breakfast.

After the weather is cold, the breakfast sold in the small canteen is some soup and water stuff.

This morning is the duck blood vermicelli soup.

The duck blood duck sent in advance was packed with two large barrels.

The duck soup in the pot has been boiling all night, and it will already be a milky white soup base.

This duck blood vermicelli soup is deceptively simple and can be bought everywhere, but it’s not easy to make delicious.

Put the duck liver in an iron bucket, then add salt, vinegar and water and soak for 10 minutes.

After the other duck intestines and duck gizzards are processed, pour in the oil and sauté the ginger and shallots until fragrant.

Spices such as star anise, peppercorns, and cinnamon are also put into it, and when the aroma is in the pot, then pour soy sauce and cooking wine, stir-fry well and add boiling water.

Boiling water bubbles up in duck blood and clean duck gizzard and duck liver, and it only takes fifteen minutes to fish it out and set aside.

Then put the duck intestines in the pot and blanch them for three minutes.

After soaking the vermicelli in advance, take out a ball and blanch it directly in a large iron bucket with an iron leak net, drain and put it in a bowl.

Vermicelli can’t be boiled too soft and too bad, it must be a smooth taste, so use the tool to cook spicy and hot, blanch just right.

Then the duck gizzard, duck liver, duck intestines. Place the duck blood on the vermicelli and pour in the cooked duck soup.

As soon as the rich creamy duck soup is poured into the bowl, the aroma of duck comes to the nose, and you can eat it directly by sprinkling a little chives and coriander.

Xu Ming quickly cooked four bowls, and in the small kitchen, the four of them sat on the large table and ate.

Take a sip of this old duck soup, and the discomfort of getting up early suddenly disappears.

“Comfort!”

Li Yong held a large iron basin, grunted and drank a large mouthful, and then fished up the fans and ate it.

Light and delicious duck blood vermicelli will eat, after putting a large spoonful of chili peppers, the milky white soup base suddenly becomes fiery red, after eating a few large bites, the hot forehead is sweating.

Ye Lixuan held the bowl, whistled twice, and then took a sip of soup, and also let out a sigh of satisfaction.

This kind of life is really happy, and there is good food every day.

The original duck blood vermicelli soup is not heavy in taste, it is a relatively light taste, and the main thing to eat is the faint fresh aroma of duck.

Duck gizzard duck intestine brine itself has a taste, chewing is very fragrant, especially duck intestine, crisp but not lose toughness, there is no bit of duck fishy taste.

The key is duck blood, duck blood does not know how to do it, very tender and smooth!

Duck blood of ordinary quality is more tender than tofu after being cut into small pieces by Xu Ming and blanched.

Li Yong directly ate three bowls!

Put the green onion and coriander, eat a bowl first, put chili oil in a bowl, and eat sweating.

Now eat the third bowl, even the soup with powder sucking non-stop, in a few moments to dry the last bowl, and then can’t help but let out a full belch.

Even Ye Lixuan ate two bowls, not to mention Hu Haitao.

Fortunately, they generally prepare a lot of amounts.

There is never a situation of selling out, only not enough to eat!

When the business started in the morning, the duck blood vermicelli soup was handed over to Ye Lixuan to process, and Xu Ming made shortbread with Hu Haitao in a group.

When a duck blood vermicelli is not enough, it is not happy to have a shortbread.

He made the puff pastry as soon as he came, which would be used for breakfast.

The so-called puff pastry is to add flour to the hot lard, then add spice powder and salt, and finally stir well, put in the refrigerator to refrigerate, and add the green onion to it after refrigeration.

The most important thing about shortbread is puff pastry, puff pastry is done well, and the baked cake is fragrant.

Divide the dough into small doughs, then spread them into thin, large dough dough and apply a layer of puff pastry to the dough.

Next, roll this dough into a towel roll, then fold it up, and finally roll it into a thin dough again.

After rolling, as it is now, put the dough in a baking dish, sprinkle with sesame seeds, and bake into shortbread.

Shortbread will swell up during the baking process, after baking the cake body slightly bulges, and then become a little brown, when you break it, it will make a “click, click” sound, very crisp!

The baked cake should be eaten while it is hot, as soon as it comes out of the pot, Xu Ming first takes a click for himself and eats it, and the bite will also drop the minced, fragrant no.

Hu Haitao quickly took out two pieces of burnt bread, and ate them one by one with Ye Lixuan, chewing the burnt bread in his mouth and working with more strength.

“Bring me a piece, don’t eat alone!”

As soon as Li Yong smelled the fragrance, he turned around and saw that the three of them had already eaten on their backs.

Not in a hurry.

The students standing in front of him ordering food were also in a hurry.

“Big brother quickly give me a meal, starve me, today is duck blood fans and burnt cakes, this feeling is good, give me a portion each!”

“Nice!”

Li Yong couldn’t walk away when he ordered this meal, and Hu Haitao saw that he couldn’t smile and took a burnt cake for him to send over.

At this time, the students who had not yet eaten breakfast stood at the window and ordered food before they were called suffering.

I couldn’t stand the smell of duck soup, and the smell of the roasted cake came out again.

This baked crispy pancake, take a bite, the soft inside is still steaming, the aroma of green onion real lard mixed together, and sesame seeds are not to mention how fragrant!

The uncles and aunts who were already eating in front of them took one bite of bread and one bite of soup, “click, click, click” a few times, and ate a satisfied face.

After the last baked cake is broken, the crispy crust keeps falling down and falls into the bowl.

Just put it directly into the bowl to soak up, absorb the taste of the duck soup, and soften the fresh and spicy flavor of the soup and the roasted aroma of the baked cake to completely blend together, and eat it in a big mouthful, doubling the satisfaction.

The students who were still queuing watched this group of uncles and aunts eat without raising their heads, and looked at them one by one, hoping that when it was their turn, they were not sold out!

Everyone couldn’t stop eating, and the whole hall was full of purring soup and powder…