Food: Start with a big spoon in the university cafeteria

“Boss Xu, I came this morning with a farmer’s pig, more than two hundred and fifty pounds, the meat quality is very good, others want me to give it, a whole head is kept, do you want, I want me to send it to you!”

At 3 a.m., Xu Ming was woken up by a phone call from the supply boss.

Confused, I heard a pig of more than two hundred and fifty pounds, and subconsciously came to a sentence.

This pig that grows to more than 250 pounds is not common, and the pigs on the market are generally about 200 pounds long and will be pulled out and sold!

Now the feed pigs of the farm, generally 3 to 4 times a year, pigs grow to 180-200 kg or so on the market, the bigger the pig eats the more feed, but the long pound is very small, continue to feed the cost will be higher.

Therefore, the weight of a pig is about 150-200 kilograms, and the annual pigs raised by farmers weigh about 200-250 kilograms.

Such pigs are indeed rare, and the taste will be better than that of feed pigs.

“Well, I just want to ask, what time does your canteen open in the morning?”

“The cafeteria usually opens at six o’clock, but you should have something to eat when you come over, I’ll talk to the back kitchen.”

“Oh, how does this mean, thank you Boss Xu!”

“You’re welcome, if you have any good goods, you can send them directly, the canteen will not be wasted, all needed.”

The supply boss on the phone pretended to push it off and immediately responded eagerly.

Xu Ming smiled and spoke directly to him.

Since the boss of this supply has eaten Xu Ming’s craft, it is every three to five to come to relieve hunger, and everything good thinks about him first, but it brings him a lot of good ingredients.

Basically, the ingredients he needs can be sent to the other party, and it is very pleasant to work together.

Xu Ming sent a message to the chef of the back kitchen, asking him to give the boss of the supply the whole breakfast, as well as the spice package of brine meat and tea eggs, and give him a few portions.

After sending the message, the mobile phone was put down, and Xu Ming quickly fell asleep.

…

As the weather gradually warmed up, Xu Ming was thinking of opening a breakfast appointment next month, after all, he could get up in the morning, and it was better to make some breakfast if he got up early.

You can also exercise proficiency at the opposite point.

After getting up leisurely, Xu Ming came to the back kitchen and saw everyone surrounding this 250-pound pig.

“Oh, this fat is good, cut it off to refine lard, don’t mention how fragrant, the oil residue can also fry vegetable moss.”

“This pork belly is really beautiful, the standard three-layer meat, where to make Dongpo meat, braised meat are very beautiful.”

“This big bone stew is also very fragrant.”

“The ribs are also beautiful, such a big slice of ribs, grilled and eaten that how fragrant!”

“The pig is also good in the water, this pig is really good!”

“Pig’s trotters are braised red, we make a pot of our own at noon, and if we sell it, it won’t be enough!”

“That feeling is good!”

…

Everyone gathered in front of the pig’s carcass and talked about a hundred ways to eat the pig.

Fortunately, it was sent to the dead, otherwise it would be bad for the pig to hear!

“These two ribs can indeed be sent to the second floor, as well as pork belly and fat, both delivered.”

Such a good ingredient, do not make it delicious, that really makes the pig white die!

Only if every part of this pig is delicious is worth the money!

When he got to the kitchen on the second floor, Zhao Tianming was practicing knife work very diligently.

“Cut the turnips, the potatoes are eating, everyone is afraid that there are shadows.”

Even the back kitchen and their dishes are shredded potatoes every day, which is really unbearable.

“Okay.”

Zhao Tianming calmly replaced the potatoes, moved a basket of white radish and began to cut it “when it is dang”.

“It seems that the latest free dish is turnips.”

“Xu Kitchen, why don’t you use tools to cut the wire, I saw before that all kinds of tools such as cutting shreds and slices used in the kitchen of people on the Internet are much faster than artificial!”

“The wound of the shredded vegetables wiped out of the radish is too large, the water loss is serious, it is easy to collapse, the taste is far less than the hand cut, and the other is the same.”

Xu Ming’s pale white eyes Zhao Tianming, the foundation is not solid, and he actually thinks of being lazy.

“I’m not trying to be opportunistic, I’m just curious to ask!”

Looking at everyone’s eyes, Zhao Tianming immediately denied it.

“You’re such a clever man.”

Li Yong saw that he was so afraid of Xu Ming and joked funny.

Xu Ming is a very good person to get along with, for the cooking skills absolutely not private, everyone usually does not understand what to ask him, basically will get guidance.

And there is nothing to get together with everyone to joke, chat, there is no boss shelf at all.

Xu Ming looked at Zhao Tianming’s cut radish shreds and directly used them to make radish silk cakes.

I haven’t eaten breakfast until I got up in the morning, so I made some simple bread and cooked the bowl noodles with chicken soup.

Add the right amount of water to the flour, beat an egg with one hand, sprinkle a little salt, stir and start kneading.

The steps of making radish cake are not complicated, but it is not easy to make it delicious.

Any simpler food you want to make is not simple.

For example, a plate of ordinary egg fried rice, with you put shrimp, beef, seafood and other high-grade ingredients fried out of hunger, which is more delicious?

Everyone doesn’t think ordinary egg fried rice is better.

But the beauty of ordinary egg fried rice is unforgettable, and the cooking skills have reached a certain level.

Watching Xu Ming make radish silk cake is like watching a work of art being born, full of beauty.

The palm of the left hand spreads the dough, and a few fingers of the right hand jump rapidly, with the thumb of the left hand closing the mouth, pushing and pulling, and not long after, a round and full radish silk bun comes out.

A lot of operation is flowing, so that people are fascinated by it unconsciously.

There are dozens of folds evenly blooming on the white skin, and the size and distance are exactly the same, which makes people feel comfortable to watch.

Then the next moment, the florets are squashed and transferred into an oiled pan.

“Oh wow”

The next second the kitchen was filled with the aroma of pancakes.

The fried shredded radish crust is pliable and fluffy, and it is easy to burn out the golden and crispy shell.

One by one, the flat, rounded pancakes come out of the pan, and even if they are still steaming, people can’t help but pick up and take a bite.

It’s as if this fragrance has a different kind of temptation.

As if waving at you, come and take a bite, it’s delicious!

Obviously, everyone ate breakfast downstairs, the special spices brine out of all kinds of ribs, large meat, beef, etc., casually boiled bowl noodles can dry out two bowls, which will not have a rich aroma of radish cake is even more tempting.

The fragrance of the radish at the tip of the nose has a little spicy taste of paprika, and after biting open the crust of the pie, it all comes out, and the heat goes down, and the satisfaction makes people feel happy.

“Delicious, spicy and fragrant, the method is still simple, I decided that today’s shredded radish will be made into a radish cake!”

Zhao Tianming finished eating a radish silk cake, and saw the production process, feeling simple and not.

Suddenly, he had the illusion that I could do it!