I have finished reviewing the beef noodles, but most of the beef noodles are still sitting in the bowl on the table.
Li Xiao called the waiter, ordered two snacks, and asked the waiter to help package the beef noodles.
If you see a homeless person when you go out later, just give it to them.
There is nothing wasted.
“Let’s have some mutton skewers and milk and egg fermented rice.”
"OK."
The first thing that came up was the milk and egg fermented glutinous rice.
The moment it was served, Li Xiao felt that the dessert trembled slightly, like tofu.
"Seeing this highly recognizable dish, I remembered a documentary broadcast by CCTV called "Journey to the Tip of the Tongue."
"One of the episodes is about an old man with a white beard who opened a shop called "Lao Ma's Milk and Egg Fermented Rice Dumplings". After the documentary came out, this dish became popular, and a bunch of shops with the same name appeared on the street, and the owner was also a
Two men with white beards cooking the same dish."
"Later, this authentic old Ma family man cut off his white beard in anger."
Li Xiao saw this incident on a store visit post, and just mentioned it as a reminder.
Looking back to the front——
Finely chopped sesame seeds, raisins and sliced dried red dates are evenly sprinkled on the white milk and egg fermented rice, which looks quite beautiful.
Making milk and egg fermented glutinous rice is actually not difficult: boil the milk, pour in the beaten eggs and stir quickly, add an appropriate amount of fermented rice wine, and then add a trace amount of baking soda to prevent the dish from layering. Add wolfberry, rock sugar, stir, and cook for one minute.
Ready to serve.
After putting it into a container, sprinkle with fried black sesame seeds, raisins, red dates and other dried fruits, and a bowl of milk and egg fermented rice is completed.
The whole process takes less than ten minutes.
The test is the timing of adding the next material in each step.
When milk meets fermented glutinous rice, it will turn into floc, which is a great test of the freshness of the ingredients. When the milk and eggs are cooked, they need to be stirred quickly to give them enough strength, and they need to be evenly stressed. There is also a very important point.
:Do not allow air to enter during the final steaming.
A seemingly ordinary dessert poses several challenges to the chef.
Obviously, the bowl placed in front of Li Xiao was successful in terms of appearance and taste.
The sweetness has a bit of the unique fragrance of rice wine, and the aroma of sesame mixed with the aroma of grapes and dried red dates makes people's fingers twitch.
"The sweet aroma of milk and eggs is mixed with the aroma of mash wine, and mixed with the aroma of dried fruits on top. I admit that my nose was conquered."
Li Xiao scooped out a spoonful, placed it in front of the camera, seduced a circle of viewers, and then slowly put it into his mouth.
"After the soft egg drop and milk are cooked, it becomes soft and soft like tofu. When you enter it, the aroma of wine fills your mouth."
"Several kinds of dried fruits show off their flavors back and forth in the mouth, with a sweetness and a slight sourness from the koji."
“The chef’s control over the heat of this dish is very clever.”
"The mash is added to make the milk and egg drop just the right hardness, which perfectly maintains the taste of this dessert."
"The sweetness of red dates, the sweetness and sourness of raisins, the rich aroma of chopped sesame seeds and chopped peanuts..."
"The taste of each dried fruit is very distinct, and the coordination of various textures makes it even more delicious."
"Sweet, fruity, slightly sour, winey aroma."
“Really delicious.”
"I am willing to give this dessert a high score of 90 points!"
The spoon made a crisp sound in the bowl, which was Li Xiao's unstoppable rhythm.
Studio:
"I really love this look!"
"I have a hunch that this egg and milk fermented glutinous rice will be the best tonight."
"Aba Aba...the anchor is so dedicated that he even comes out for late night snacks."
"Yeah, I originally had two big bowls of rice tonight, but I was seduced by the anchor and wanted to order another takeaway."
"Take me one of the takeaways upstairs! Do you have any delicious recommendations?"
"The host's food was pretty good, but it's too far away from where I am, and I'm worried that the takeaway food won't be authentic..."
"You should call mom at this time!"
"What's going on upstairs?"
"Of course I'll ask mom to do it!"
"Hahahahahaha, I'll see you in the series, right?"
······
When the dessert was finished, the waiter brought over the mutton skewers that Li Xiao had just ordered.
On a square plate, lined with oil paper, were five thinly roasted mutton skewers.
These small mutton skewers are completely opposite to the hand-picked mutton Li Xiao eats during the day.
Picking up a skewer, Li Xiao stretched out his fingers to compare, and was surprised to find that the mutton skewers were not as thick as his fingers, and only the part as long as his index finger was made of mutton.
"This mutton kebab..." Li Xiao glanced at the menu beside him and confirmed it carefully.
"Five small pieces of mutton skewers cost 19 yuan. This price is a bit outrageous."
"The hand-caught mutton I ate at during the day only cost about 70 yuan per pound, and they also gave away three forts for free."
“In comparison, the price-performance ratio of the mutton kebabs here is really low.”
Putting the mutton skewers under his nose and smelling it, Li Xiao nodded slightly, "The mutton skewers still smell delicious."
As soon as you take a bite, the full flavor of salt and pepper hits your head instantly.
“The meat of the mutton is quite fresh.”
"Think about it, Lanzhou is a place famous for cattle and sheep, and it is so close to the production area. The meat produced in Lanzhou is definitely not inferior to other places."
"I feel like I'm taking a bite of half a mouthful of protein... I can't help it, this mutton skewer is just that much."
“Savoury lamb flavor.”
"Although the taste is quite good, I feel a bit disparate in terms of value for money."
“The more you eat, the saltier it becomes.”
After finishing five mutton skewers in a few mouthfuls, Li Xiao took a sip of the tea soup that had been placed next to him early in the morning.
"What can I say, regardless of the price, these mutton kebabs still taste quite delicious."
"But compared to the hand-caught mutton before, it pales in comparison."
"Although the two cooking methods of grilling and hand-chopping cannot be generalized."
“Overall, I don’t recommend eating mutton skewers at a beef noodle restaurant.”
"I'll give it 70 points, it's a bit too salty."
[Ding dong, check in successfully, the food store you checked in is: [Chen Jia Guixiang Noodle House]]
【Famous for the authentic taste of beef noodles】
【Using fresh ingredients】
[The beginning of capital penetration]
[average value for money]
[Chef: 1-star chef: Chen Xiangmin]
"Ding dong, the system rating, [Chen Jia Guixiang Noodle House]'s star rating is 3 stars."
"Ding dong, you have won a 3-star food store check-in reward"
[Ability: Due to the special nature of the store, the ability has not been obtained this time]
[Money: 1,000 yuan]
【Famous: 30】
[Introduction to fame: 1 point of fame will allow 10 strangers to recognize you through different channels]
