Gourmet Food Supplier - v3 Chapter 209

   “What is this spice, it should be delicious if it is added to pizza.” Paul looked at the peculiar green cilantro and was very moved.

  Fortunately, no one knows, otherwise the cilantro-flavored pizza would not feel very good, but the cooking skills must be learned from practice.

Paul decided that he should really learn Huaxia. Not to mention that he can communicate with Yuanzhou more smoothly and understand Yuanzhou’s words better. It can also be used to get to know some of the special spices of China. The original flavor is not right.

  Insert an app: A perfect re-engraving of the old version of the book-chasing artifact, an app that can change the source.

The flow of thoughts is only a momentary thing. The most important thing now is to eat delicious dishes into his mouth. Given his performance just now, he thinks Shama will definitely be after he takes the first bite. Just started to eat, so in order to be able to eat more, Paul decided to hold more chopsticks.

  Because of the characteristics of baosandan, Paul directly spread the chopsticks as far as his fingers can bear, and then clamped it all at once, picking up a large strain of coriander and sangdan, and delivered it directly to his mouth.

  Then a dish that was messy and confusing suddenly missed a piece, and it looked pitiful. People can’t wait to condemn this culprit, especially Shama.

Originally, Shama had already done it. As soon as Paul stretched out his chopsticks to pick up the dish and left the plate, he started to eat the dish in his mouth as quickly as possible. As long as the speed is fast enough, he can definitely eat more, but I want to I never thought that Paul was so capable!

  Suddenly there is a large area, and there is no one.

  Sharma also started to learn a lot, and put a large plant directly into his mouth. When he just picked it up, Paul was putting the vegetable into his mouth, and he had no chance to see his movements.

  Until the dish entered his mouth, Paul didn’t know that this special smell was really fragrant when it was eaten in his mouth.

Strong aroma, crisp and tender Sandan, soft, fresh, salty and spicy, not the spiciness of pepper, but the spiciness of pepper and ginger, the spicy taste and the aroma are soft and crispy. Dan, it’s a perfect match.

  I really want the second slice after eating one slice, and the second largest one after eating one large plant. If the situation permits, maybe I want to open my mouth and pour it in. It should be more refreshing to eat.

  Originally, the Sandan is very crispy, so many Sandan put together, the ‘cocky’ is constantly being bitten off, and it is mixed with the juice of the coriander after being bitten off. It is really impossible to guard against, like dancing.

With the peculiar fragrance and the crisp and delicious Sandan, Paul originally thought that the lamb needs to be eaten with the original flavor to be the best. He did not expect that after adding coriander, it would be so different. The taste and feeling are completely different. It is the ultimate taste enjoyment. Sandan is not mutton, but it is also part of the sheep.

  The most important thing about the light Bakusandan is that it is closer to the original taste. This feeling is not very obvious. The spicy lamb meat that comes up next completely subverts the perfect cognition that Paul has just established.

  The lamb that was too fresh and tender, after being stir-fried over a high fire, and adding other ingredients such as chili, the sauce looks strong.

  If the Baosandan just now is a delicate and graceful beauty, then the spicy lamb meat should be a hot wild beauty, and every smile is amorous.

The combination of the spicy pepper and the tender lamb meat has made it supremely delicious. At least Paul and Sharma can no longer care who ordered this dish. They immediately picked it up with chopsticks and ate it. It was slightly spicy. Yi constantly stimulates the mouth to secrete saliva. The tender and juicy lamb will burst out with juice as soon as you bite it, and enjoy the aroma.

  ”Shoot”

  Paul grabbed the last bite of meat. After eating, he licked the plate together to confirm that there was no omission.

   “It turns out that how to eat lamb is not really important. The most important thing is which chef is in the hands of it. It seems that I have a lot to learn.”

  Paul was fully aware that he had made some deviations when he ate mutton with sauce just now. When he ate mutton in Turkey before, the general feeling of thick oil red sauce was not so delicious, including his own cooking.

I just thought that mutton should be like mutton in sauce, no need to use heavy oil, no need to add other ingredients, as long as its most authentic taste is the best, but the next bouillon and spicy lamb made him aware of himself Still too naive.

  The deliciousness of the ingredients does not lie in how many other things are used, but depends on the chef’s skill, which is the most important thing.

  The next hand-grabbing lamb proved this point. Even if it was just a plain seasoning, the original light and delicious lamb was wrapped in a gorgeous coat and became more mellow and moving.

Hand-caught lamb is eaten differently in different places and where it is eaten. Some like to stew the meat directly and serve it as a dipping sauce. Some like to fish out the meat with the bones and eat it directly. It can be eaten as a dip, and of course there is a way to cook it first, and it depends on how the chef makes it.

Here in Yuanzhou are lamb ribs with meat. The strips are almost **** wide. There is a layer of crystal oil on the surface accompanied by tender lamb. It looks a little fatty, but you don’t know until you eat it. It’s just right, a little bit of fat is combined with a lot of lean meat, there is no greasy feeling, but the lean meat will have some woody meaning when it is neutralized, making the whole meat itself look plump, and the fascia near the bone is compared to pure meat. It’s more chewy.

  The heat of the stew is just right, just a light bite will separate the bones and flesh, even if it is a bald bone licked, it feels very flavorful, and people can’t bear to give up, and can’t wait to chew it up and swallow it.

  Enthusiasm, the heat catalyzes the flow of juice, it seems that every inch of meat is full of strong juice, and it is amazing with the delicious sauce.

The dishes came in the same way. Both of them ordered the noodles. The strong noodles and the tender lamb are combined, which is a little worse than the fish and lamb. It is delicious and smooth. The noodles are combined with the boiled lamb soup, the rich lamb flavor is infused with the wheat aroma of the noodles, and the flavor is added.

What impressed Paul the most was the stewed snack dish. It was about the first time I ate Qiankun Jinxiu. It left a profound and beautiful taste memory, so I saw that it was similar to konjac tofu and was made from beans. The tofu is much more cordial.

Different from the texture of konjac tofu, which is tender and tender, the tofu used in braised snacks this time looks a lot more sophisticated, with honeycomb-like holes in it, loose, bite down, and the juice from the outside enters the inside. , The soft and pliable texture combined with other ingredients is a new experience.

There is also a sandwich made of eggs and lamb. It is a very wonderful taste experience. Both are very fresh ingredients. When put together, there is no freshest but fresher. It is so delicious that Paul feels that if it is He can eat this dish every day, even if he lives in a small shop!

  ……