Using duck eggs and bamboo noodles, the wonton skin naturally takes on a "meaty" luster that can only be obtained after adding animal fats. For those who don't like meat, the look alone will
Feel at ease.
"Suck~"
When the noodles roll into the mouth, when they come into contact with the teeth, lips and tongue, they are like small fishes jumping happily, bouncing around and jumping out to taste fresh.
Full of muscle!
It has to be said that after being ground into flour, this ancient grain of teff is slightly rough, but a little more wild.
It is completely different from its petite figure like Xiaojiabiyu, which may require an eight-fold lens to occupy enough area in normal people's field of vision. Its smell is strong and atmospheric.
Leng Han likes the feeling of this teff flour very much,
“This noodle is great, very fragrant.”
"Suck it... right? Teff is rich in oil. In fact, you don't need to grind it so finely... Suck it... you may feel the taste is weird the first time you eat it, but it will get better the more you eat it.
Those who fall in love with it are actually more resistant to picky mouths than wheat flour...suck..."
A big bowl of noodles, and after just saying a few words, the wontons in it went into my stomach.
Lin Chou poured the noodle soup into his mouth with satisfaction, wiped the corners of his mouth solemnly,
"thanks for treatment!"
Leng Han asked,
"Hey, whose hospitality are you thanking? Yourself?"
Lin Chou just smiled and said nothing.
Life, sometimes still needs some sense of ritual!
Leng Han didn't ask any questions and slowly ate the wonton noodles in his bowl one bite at a time.
She belongs to the kind of eating style that pays attention to every bite of food from being picked up to being imported, chewed a few times, and swallowed. All the steps and times must be consistent. The speed is neither too fast nor too slow at all, just like the honor guard of the three armed forces kicking.
It’s just as daunting to walk over in goose-step, and you’ll feel very tired after looking at it for a long time.
Taking out a few dried stone frogs from the jar, Lin Chou glanced at Leng Han from time to time, while Leng Han looked at his nose and heart, his attention seemed to be completely immersed in the small world of the bowl.
A small pile of charcoal fire, with a few half-dry but still slightly green cypress branches, and a faint green smoke immediately curled up from the red pile of charcoal ash.
The stone frogs were strung up with luxurious crystal skewers and placed diagonally above the fire, leaving enough distance.
Because the dried stone frog is already cooked, all Lin Chou wants is a suitable temperature.
Leng Han ate the noodles seriously. After finishing the noodles, he carefully picked up a wonton and put it in front of his eyes to look at it carefully.
(The skin is so thin)
(You can see the filling inside)
(The green ones are wild onion flowers and wild leeks)
(Everything inside looks so fresh through the skin)
(And soup)
(Is there any soup in the wontons? Will it not break?)
"Boo~"
You can clearly feel a crisp texture like "muscle" breaking after biting open the thin skin between the teeth, and there is a soft sound in the ears.
Contrary to expectations, the soup inside the wontons that almost splashes into the mouth does not feel like it has the heat of protein. Instead, it is very vegetarian. It is sweet and has the wild freshness of wild onions and wild leeks.
,
"Gudong."
Leng Han made a very loud swallowing sound that was very indecent, giving the impression that he was like a greedy child swallowing saliva while guarding the rice bowl.
There was a blush on Leng Han's face,
"The soup in the wontons...you obviously didn't put any soup or aspic..."
Lin Chou immediately put on a bright smile, and kept moving his hands, turning the stone frog over and saying,
"You can't think of it, then guess where the soup comes from?"
Leng Han pouted, a little angry,
"have no idea!"
Lin Chou was not embarrassed and said,
"It's cattail. The water content of cattail is very high. It looks like it should be more than 90%. If calculated in terms of time, even if it is stir-fried over high heat, the longest time cannot exceed 11 seconds. Otherwise, you can
You’ll get a pot of cabbage soup.”
"There are so many?" Leng Han pointed at the wontons and said, "They are these white things, but they don't seem to have shrunk or deformed at all."
Lin Chou said,
"It has something to do with the fiber structure of the cabbage. Besides, if the wontons are flattened and shrunk, how can you use soup to make the wontons rise? Didn't you find that the wontons have risen a lot after being cooked than before they were put into the pot?
.”
Leng Han nodded,
"Exceptionally plump, like a round goldfish head."
Lin Chou said,
"Well, it's quite similar. Speaking of which, there is indeed water in the goldfish's head."
Leng Han's expression was as weird and stiff as if he had just been struck by lightning.
"???"
For a moment, I suddenly felt so wronged. After chatting and smiling coldly, did a monster of the same level finally appear?
Cold Tyrannosaurus forced himself to calm down and slowly relaxed his facial muscles.
According to the No. 1 dog-headed military advisor Wei Qingyu, you must not let some straight men feel embarrassed at this time, otherwise he will come up with many more embarrassing things, intending to use his rich experience in awkward chats to make you feel
Less embarrassing.
People are tough and can’t be broken down!
Fortunately, Lin Chou is a qualified cook.
For a cook, tasting the food he makes is more useful than any compliment, or at least more useful than continuing awkward conversations.
"Hmm~"
The soft and waxy whitebait meat is like a super concentrated soup that disappears as soon as you take a sip. The sweetness of the fish pops out instantly, making people forget about the wonton soup they just had.
"Shasha~"
The only parts that can be used for cattail sprouts that are between one and two and a half meters tall are about one-third of the length from the root of the entire cattail plant. They are as short as a finger, white and tender, and so tender that they can be pinched with your fingers.
All will produce clear water drops.
It's very fluffy, but the fibers are extra brittle and tough.
Therefore, after being cooked in wontons, they will make a rustling sound when chewed.
The taste is rich and the juice is translucent, forming another level with the fish meat just now.
Next, the protagonist, the shrimp, is wrapped in all the fillings in the center.
It has nothing to do with anything else. The shrimp itself is the best interpretation of freshness. All the components in the fillings automatically retreat, and when your teeth touch the shrimp, you will be told that everything is served for it.
The meat of fresh saltwater river shrimp is particularly firm, tender and has a subtle "click" texture when chewed in your mouth.
"Well, this shrimp is delicious!"
Lin Chou also answered very seriously,
"It's so fresh. When I peeled the shrimp, the meat was still jumping..."
chatter,
"Saltwater is different. Shrimp meat is much more stringy than freshwater shrimp. The higher salt content also means that the shrimp's original flavor is stronger. Well, if you use river shrimp with whitebait, it will be a bit off.
If you are a bit indifferent, you may have things reversed."