Wanjie takeaway

"Boobs are different!"

The new guest sat at the dining table and said carelessly to Wu Shu.

The hot golden hot oil collided fiercely with the fresh pink beef. The beef changed from raw to cooked, the pink color gradually faded, and a strange pale white floated up. After the beef, the fire, the milk powder and the beef are mixed and rolled, and a puff of heat is released from the surface.

Very enthusiastic.

The milk powder is sticky to wrap the beef, put it on the plate, and serve it out.

On the plate in front of the guests, there are shrimps, the kind of white and tender shrimps that have been peeled and shelled. The whole plate is sticky and white. It was hot to the tip of the tongue, as if a spark had entered the pile of dry straw. A stack of dry straw shivered suddenly as if it had been hit by a fish in a pond, and ignited a flame.

Take a sniff, there is a milky scent in the air, which may give people a very sweet illusion, or is this dish a mixture of sweet and salty?No, I don't know if the powdered milk is sweet or not, and the beef and shrimp in the mouth are salty.The ingredients are fresh enough, and the taste can also make guests feel the umami.

There seems to be a faint smell of garlic. Most people don’t like ginger, onion and garlic, so they don’t want garlic. It’s not a big problem to get rid of this smell.

Neither is the finishing touch, nor is it indispensable.

At most it is icing on the cake.

The guest asked for a bowl of rice, but halfway through eating, he yelled at Wu Shulan, "Potted pork tenderloin!"

The large iron pan is poured into the even egg liquid that covers the bottom of the pan. The color is yellow and clear, with a strong egg fragrance, and the aroma of oil is not to be outdone.

The egg liquid on the bottom gradually solidifies, and the egg liquid on the surface is still swinging. Add the clean and flavorful tenderloin, which is tender and salty. Once it is put into the pot, the aroma is overflowing, as if two rainbows meet in mid-air, and the benefits of oil are even more stimulated. Come.

Add a tablespoon of soup, turn the pot, turn over the large omelet in the pot, the tenderloin will face the black face at the bottom of the pot, kiss and hug.The flames were crackling, the grease was sizzling, and they collided together, crackling.

When it was brought out, the egg was face up, golden yellow, blackened like some small dots, not the burnt black of an egg with crispy edges, but it did exude a light burnt aroma, and the edge of the plate was full of flavor. With a puddle of light soup, poke it with chopsticks, a hole is opened in the omelette, lying loosely in the arms of the soup, leaning against the heart of the plate, smiling and looking at the guests, waiting to be eaten.

The smell of meat came out abruptly and vaguely at this time, it made people feel empty, their expressions paused, and they almost couldn't remember what they were going to do. When they came back to their senses, the smell of oil wrapped around the smell of meat and merged into one , became more and more complacent, became proud of being favored, dangled majestically under the noses of the diners, and then walked away leisurely, provocatively coveted.

At this time, the smell of meat gained the upper hand, fighting for the dominance from the oily golden embrace, breaking free, turning defeat into victory, triumphantly stepping on the oily gas under his feet, shaking his head, not knowing how unbearable it is, just entered The stomachs of the customers in the store were stimulated by this fragrance, and they all let out hungry cries at the same time—cuckoo——

So unbearable, so hard, so hungry!

There was a crash in the guest's mind, and he couldn't care about anything else. He just felt that the aroma was tangy, rich and attractive, the combination of fat and lean meat was just right, and the entrance seemed to be fat, thin and slender, which made people reluctant to swallow it for a while. After a while, I picked up a big mouthful and filled it with chopsticks and filled it up with chopsticks. Only when there is no gap left, can I know happiness.

Don't leave any room for the air, and don't leave any chance for the food to be lucky. You must swallow it whole, and try to use every bit of space. You must also speed up your occlusal muscles, chew, chew, chew!

Perhaps this is the journey of food cultivation?Or, a must-have skill for a cook?

The person who cooks, the soul who cooks, uses a pot to cook!Killing people to steal goods, setting fire to mountains, and home isolation can't stop cooking!

Although the food is good, don’t overeat~

The guest swallowed the food down his throat, chewed the new dish vaguely, and shouted to Wu Shulan: "Both braised in yellow! Hey! Two kinds of braised in yellow! I'll pack one."

The main ingredients of this dish are gluten and beef. In the past, beef was rarely eaten openly, let alone a lot of beef. Now it is casual. Beef is delicious, but it is not cheap, and it is becoming more and more difficult to give up.

The gluten is soft, glutinous and pliable, refreshing and springy to the teeth, as if a tooth will be collapsed immediately after biting down... Of course it's a joke!

How can a gourmet restaurant let customers lose their teeth because of the food?Then do you want to drive it?

The whole dish is bathed in a rich vegetable juice, or sauce, medium brown, covering it from the beginning to the end, without a drop of fish slipping through the net.

The juice has an oily fragrance, not thick enough to make people feel greasy, and not shallow enough to make people think that this store is stingy with a drop of oil for customers.

If you look carefully, the juice under the light is actually a little yellowish. It is a very beautiful yellow color, which can seduce the gluttons in the stomachs of most customers, and make people swallow involuntarily. Some customers can even watch it. Looking at the dish, his eyes glowed, as if two bright light bulbs were added to the eyeballs.

The yellowish-brown color is well mixed, as is the gluten and beef, blending into each other, and it is almost impossible to tell that it is a mixture of two ingredients.

Looking carefully with the light, the surface of the food is slightly reflective, and some bright white juice is flowing, which seems to be alive but not alive, quiet and not still.

Gluten can still be seen. The structure of gluten determines its characteristics. Lying in the soup, it seems that when you are drunk and half asleep, you secretly wear some beautiful clothes. It is hard to tell what it is. The thing is looming, the fragrance is compelling, it is like a hundred steel refiners when it is rushed, and it is soft when it hits the face, and it is really tough.

One bite down, the soup popped out, like a huge surprise, it was so hot that the tip of the tongue tingled slightly, and felt a little spicy in a trance, a strange feeling of numbness, spicy, sweet and salty, I couldn't help but press it down again, biting The second mouthful was not so hot, but when I opened my mouth, I could still see the white air flying out of my breath in front of me, like a glutenous and timid soul drifting away.

Food is always so easy to please.

Picked up another piece of beef, it was soft and glutinous, with a little gluten taste, wrapped in a tight and delicate soup, like a little lady in a big fur, and she was a little embarrassed to see people, a little embarrassed If you pay attention, you can let the chopsticks go in, the fleshy lotus root is broken, like a spring that is not very powerful, flick it, turn it up, and want to cover your face, the soup slips through the gap and falls into the plate and bowl. gaps in the rice.

The aroma of beef is slowly released, which is the aroma of the beef itself after the aroma of meat, oil, and noodles.

It is not the aroma of meat in the general sense, but the aroma of meat that belongs to a cow. It can remind people of green grass, black and white patches, blue sky, white clouds, mountains, streams, sky and wild fields, and the feeling of milk mixed together.

It's like a cup filled with many things, and when shaken, it turns into a colorful streamer, which makes people reluctant to part with it.

The rice is a bit hard, and it goes well with so many soups, so that every grain of rice is covered with a layer of soup with similar saltiness but different taste, rolling and moving, hugging and kissing, head to head, hand in hand, rubbing shoulders, If they were conscious, they would probably be too crowded.

The soup softened the hardness of the rice, warmed the outer layer of the rice, and added another fire-like heat.

One person, two bowls of rice, three dishes, one bite after another, chewing, swallowing, and eating cleanly.

"I'm done eating!"

The guest put down the empty bowls and chopsticks, got up and clapped his hands, paid the money, and left contentedly.

At this time, it looks very much like an ordinary character in the game, as if he came here specially to give money and praise.

In order to facilitate the distinction, the guests are sorted in order, the last guest can be called one, and the next guest is two.

The second guest came in and said to Wu Shulan: "I want a persimmon milk ice!"

This is a dessert.

Wash and slice the oranges, add sugar and cook until the skin is transparent, then put them in the oven to make candied fruit, which is more beautiful when exposed to light.

Fresh chestnuts are made into chestnuts in syrup, soaked in cold water and baking soda overnight, boiled in water the next day, poured out after the water turns dark, add cold water to boil again, remove after cooking, put the syrup in the oven, and then put it in the refrigerator to cool.

The chocolate is heated over water to turn into chocolate sauce, the milk is added to the refrigerator, and stirred evenly after a while to make a smoothie.

Different ingredients are prepared as ingredients. The milk smoothie is spread flat, crisp persimmon slices are placed at the back, Brie cheese is placed on the side, a whole persimmon is placed in front, persimmons and chestnuts in syrup are placed next to the cheese, and then orange chocolate slices.

The color is as clear as a lamp, mixed with red and yellow, and you get a beautiful slightly orange-red big persimmon, about a fist, with green leaves like a hat, staring blankly at the guests.

Beautiful but inedible maple leaves, darker in color than red bean paste, lighter than red, darker than orange, brighter and lighter than purple, probably a slightly dark orange-red color that is fairer, with slender leaves, Divide into several corners for icing on the cake.

Small biscuit sticks with letters imprinted on them, about the length and width of an index finger, light brown, very light, dry and crisp, a little cool.

Shelled brown sugar-fried chestnuts, squeezed to one side, peering out the other.

The frozen persimmon puree, glowing with a light golden yellow, is like flowing light, spreading gently and quietly on the side of the plate.

Bright sliced ​​oranges served with half of the chocolate sauce, the congealed kind.

The most peaceful milk shaved ice is at the bottom, paving the bottom of the plate, with a gentle milky white without water.

The finely crushed ice sand is also spread on the surface, which is as beautiful and warm as snowflakes.

The persimmons are soft and glutinous, and the red skin is moist and transparent without being dazzling.