food color system

At night, Zhuo Yun was woken up by the heat, not because he was hot, but because Zhuo Yichen who was sleeping beside him woke him up.

Zhuo Yun had always slept lightly, but the heat from his side woke him up.He looked back, Zhuo Yichen's face was burning red.

Zhuo Yun stretched out his hand to touch his forehead, it was very hot.

Probably because his nose was too stuffed, Zhuo Yichen unconsciously opened his mouth slightly in his sleep, and the quilt blocked his mouth, so he unconsciously rubbed the quilt down, exposing his neck and shoulders.

Zhuo Yun was afraid that he would catch a cold, so he pulled up the quilt and tucked it in for him, and then he got out of bed and put on the cotton-padded clothes.

When the side was empty, the cold wind poured in from every opening, Zhuo Yichen murmured in a low voice, "cold...cold..."

He rolled over, crouching his neck.

Zhuo Yun only walked a few steps before turning back, and he tucked the mattress tightly again.Zhuo Yichen's eyelashes trembled slightly, but he still didn't wake up after all, and fell into a deep sleep again.

Zhuo Yun went to cook ginger soup in the kitchen.The wind and cold will be cut off at the beginning, and the sweating at night will heal faster, otherwise, although the disease is not serious, it will last for a long time.Zhuo Yun threw a few pieces of ginger into the pot, took a bundle of firewood, brought the soup to a boil, and sprinkled a large spoonful of sugar into it.In this way, the spicy and pungent smell of ginger can be washed away, so as not to choke people.

Zhuo Yun brought the cooked hot ginger soup to the lying bed, placed it on the top of the wooden cabinet, and patted Zhuo Yichen's hot cheek lightly.

"Drink the ginger soup before going to sleep."

Zhuo Yichen who was slapped on the cheek just frowned subconsciously, but did not wake up.

Zhuo Yun had no choice but to half hug Zhuo Yichen and sit up, put a cotton coat on him, and then went to serve ginger soup with the other hand.

Zhuo Yichen woke up a little bit after being tossed like this, he half-opened his eyes in bewilderment.The scorching heat all over his body made his consciousness blurred and erratic, and everything within the field of vision was covered with a layer of soft light, and double images overlapped.

He was leaning against Zhuo Yun's arms, not yet fully conscious, but with slightly open eyes, staring at the person in front of him in a daze.And Zhuo Yun was drooping his eyebrows, his lips parted slightly.He was blowing the bowl of hot ginger soup to cool slightly.

In a daze, Zhuo Yichen only felt a warm current welling up in his chest, but this warm current was slightly sour, making his eyes and nose sore.

This picture is too far away for him.

At the age of 15, Zhuo Yichen was sent to further study by his demanding father, and wandered alone in his hometown for several years.When I first passed, I was not familiar with the place where I was born, the water and the soil were not acclimatized, and there were many diseases, large and small.But so what?He is a half-old child and can only survive slowly by himself.With a high fever of more than 40 degrees, I went to the hospital to register in line, and almost went into shock in the symptom hall.

The life of studying abroad and pursuing art is very difficult. He relies on the expectations placed on him by his family and his own undying enthusiasm.Fortunately, he survived after all, and gradually got used to being alone at all times.

For ten years, alone, on my own.No one cares, only enthusiasm.

When he finally became famous, outsiders only said that his talent was amazing, but who would care about his sadness and loneliness?

Now, there is actually someone who is willing to hold him carefully, holding and protecting him like a treasure.Zhuo Yichen would not feel flattered, he just felt that the scene in front of him was an unreal dream, a scene of his imagination.

His vision became more and more blurred, and Zhuo Yichen, who was erratic in consciousness, slowly closed his eyes again, nestling in the warm embrace of the other party in a daze but with peace of mind.

Even if it was a dream, let him have enough of it.Even if he is still alone when he wakes up, he is willing.

Zhuo Yun handed the porcelain bowl to Zhuo Yichen's lips, and said in a low voice, "Come on, drink this." He noticed that Zhuo Yichen's long black eyelashes had a little drop of water on them.Zhuo Yun didn't think much about it, thinking it was the heat from the ginger soup.

Zhuo Yichen was actually still half asleep and half awake, but he still opened his mouth obediently, with the rim of the bowl in his lips.

Zhuo Yun raised his left hand slightly, and carefully and slowly fed the ginger soup into it bit by bit.

After drinking a bowl of thick ginger soup, Zhuo Yichen felt that his body was much warmer, and it was no longer the kind of debilitating heat that was hot on the outside and cold on the inside.His red nose was still sweating a little, and his slightly frown relaxed.

Zhuo Yun pressed him to lie down again, got up and put the bowl on the wooden table in the room, and then fell asleep together.

Zhuo Yun folded his underwear and lay down, and Zhuo Yichen leaned over. He didn't turn around, but reached out and grabbed Zhuo Yun's hand, and put it on his own stomach.

Zhuo Yun couldn't help laughing, his brother was always childish when he fell asleep.Usually, the eight winds don't move, and when he nests under the quilt, he will be more unscrupulous.

Zhuo Yun carefully withdrew his hand, and as soon as he moved, Zhuo Yichen increased his strength to prevent him from withdrawing.In the end, Zhuo Yun simply hugged him tightly, putting his hands around his waist.

Zhuo Yun woke up after a few hours of light sleep, the gray-blue sky was glowing with a light fish-belly, it was time for him to get up.Before Zhuo Yun left home to go to school, he went to the kitchen steamer to pick a piece of rice cake to taste.

The white and jade-like rice cake is long and upright, and he sprinkled some osmanthus powder ground in the countryside on it. It is warm and soft in the mouth, and the rice cake is sweet but not greasy, with a light but long-lasting scent of osmanthus.

Zhuo Yun ate several pieces in a row.

As the saying goes, sickness comes like a mountain fall, and sickness goes like spinning silk.Zhuo Yichen's wind and cold did not get better as expected, but the fever subsided, but the nasal congestion remained the same.Fortunately, Zhuo Yichen didn't have to set up a small stall in the cold wind anymore. He had breakfast with his mother at home, so he wrapped his black iron knife and took it with him, and walked slowly from the potholed path to the stone monument at the head of the village.After waiting for a while, Shao's carriage came to pick him up.

When they came to Shao's mansion, the servant bowed and led the way, and brought Zhuo Yichen directly to the back kitchen.This is because the Qingfu of Taichang Temple respects the food sacrifice, and the cooks don't have to go to the main hall to greet the master and wife like other people.

As soon as Zhuo Yichen entered the back kitchen, he was busy, and his blocked nose was not as good as before, which meant that he had to be more careful.Shao Ningzhong was finally willing to give up that stubborn habit, and the ingredients in the back kitchen were reduced by half.There are not many vegetable foods in winter, and the starch content is generally high, and winter is the season for eating meat and sticking fat. Starch can just dissolve the greasy meat, and the light sweetness and meaty aroma are just neutralized. The two can reach a certain level. An unusually delicious balance.This is the unique "Five Harmonies" way of extensive and profound Chinese cuisine, and steamed pork with rice noodles is one of the best examples.

Steamed meat with rice noodles is very common in modern times, and rice noodles for steamed meat have also been commercialized and sold everywhere.Rice noodles are reddish-brown or burnt yellow, and the steamed tastes of different colors are also different.Generally, the darker the color, the heavier the taste of rice noodles, sauce, and spicy; the lighter the color, the warmer, mellower, and sweeter the taste.In ancient times, there was no rice noodles for steamed meat, and very few people knew how to make this kind of rice noodles, so this dish is very rare in restaurants.

Zhuo Yichen picks out the best fragrant rice, washes it, drains the water, pours it into a pot with sliced ​​ginger, star anise, fennel and a little glutinous rice, and stir-fries it over low heat until it turns slightly yellow. When it turns slightly yellow, add five-spice powder. It is said that this spice was paid tribute from Persia.Continue to stir-fry over low heat until each grain of rice turns golden and emits fragrance.Although Zhuo Yichen couldn't smell the fragrance, he could tell just by looking at the color of the rice grains.Stop the fire under the stove, take out the rice grains and let them cool.The next step is to grind the fried large grains of rice into small grains of rice noodles. This process is operated by special machines in modern times. In ancient times, there were no such advanced conditions, so Zhuo Yichen's kitchen knife came in handy.

He directly turned the knife sideways, and slapped the chopping board with the back of the knife, the dark iron knife was heavy enough to quickly break large grains of rice into small ones.

In this way, the most pure and natural steamed meat rice noodles are made.

The meat used for steaming meat is also very particular. It is not that the more refined the better, but the fat and thin pork belly is the best.Cut the meat into pieces and place in a large deep bowl, mix well with salt, rice wine, soy sauce, sugar, minced green onion, shredded ginger, and sesame oil.

Then sprinkle the browned rice noodles evenly, and the flavor of the rice noodles can seep into the meat during steaming.Under the meat and rice noodles, different side dishes can also be placed according to taste, usually starchy vegetables such as taro, sweet potato, potato and lotus root.Of course, lotus leaves, mugwort leaves, and tangerine peel can also be added to make the taste more fragrant.

Such a large bowl is steamed in a basket, heated on a high fire, insulated from water, and the scalding steam quickly diffuses upwards.

A few days ago, Shao Boyun just introduced this new chef. Many people were skeptical and complained. This young man looked too young, he was only 20 years old and had not yet married, and he was very taciturn. The kind of pungent and ruthless.But it is such a person who seems to be indifferent to the world, who puts out a very poetic "egg feast", and cooks the heavy fishy local eggs into dishes with complete color, aroma, taste and taste. Really laid a prestige.

This lie was also spread among the people, and the unpopular eggs became popular for a while.

What's even more rare is that such a delicate work, the young brother can calm down and carve it meticulously.Just the skill of separating egg whites and egg yolks can sweep away a lot of people, and the skill of polishing eggshells and frying them in a pan to keep the prototype sweeps away a lot of people.Then, no one in the back kitchen dared to talk too much.

Steamed pork with rice noodles comes out of the cage, and the red and white color is particularly appetizing. The rice noodles are oily, waxy and fragrant.The meat is tender but not minced, with a strong fragrance.The starch dissolves the greasy meat, and the sweetness and meaty aroma are perfectly blended, and it melts in the mouth, which is perfect for eating in winter.

Zhuo Yichen looked at the finished product in front of him, and he felt that it was a good idea to use this ordinary dish for the first try of Famous Knife Club, after all, it was better than the word "rare".Rice noodles can be fried by yourself, and pork belly is not too expensive.

Just as he was thinking, Zhuo Yichen suddenly heard a call, "Prince Jing is here."