Gourmet Food Supplier - v3 Chapter 253

  Dry fried bell is actually just a very ordinary home-cooked dish, because some people like it, especially the person who likes it, has a story and a famous story, and it gradually emerged and became a more famous dish in Zhejiang cuisine.

  When it was just served, it was not as subtle and elegant as the previous Longjing Shrimp, with the enthusiasm of being deep-fried at a high temperature, and the smell of burnt fragrance hits the tip of the nose, making people feel the fragrance and the saliva is automatically secreted.

  The color is bright yellow, the fragrance is delicious, and the faint smell of meat is very attractive.

The name of    was named after it was crisp as a bell when it was cooked, so it was just caught in the mouth, and with a bite of the teeth, the sound of “click, click” is as clear as a bell, worthy of the name of the bell.

The outer skin is as thin as a cicada’s wings, and the outer skin is very crispy, and the meat inside becomes more tender and delicious. The original burnt and crisp outer skin is already amazing enough, and the juicy meat inside makes people want to swallow the tongue. Go down.

If one sip of the bell and one sip of wine is definitely a great pleasure in life, there is no wine to eat, Yan Ming also thinks it is too delicious, one chopsticks one, and then all are delivered to the mouth, first is a sweet and crispy and then a plump The whole smell of meat is wrapped in the mouth, and people can’t help but close their mouths tightly. They are afraid that some juice will leak out without paying attention. It is definitely more distressing than losing money.

“It’s a loss, it’s a loss, it’s really a loss. Eating is supposed to be such an enjoyable thing. I didn’t expect that in the past 30 years of life in vain, I have never eaten the right thing. It is really a waste of time. “

Yan Ming shook his head and shook his head, and his actions were not slow. After a while, a plate of golden and yellow food was piled on top of each other. He immediately responded to the CD action, and the curtain was a perfect curtain call. No, it looks like it has never been used.

“There are only a handful of things in China that can be fried without cracking or sticking to oil, but to be so clean and tidy, only Chef Yuan can have this kind of strength, and he deserves to be the king of Chinese chefs. The strength is beyond the reach.”

Yan Ming has heard of Yuanzhou’s reputation, especially after receiving the task of planning a wedding for Yuanzhou, he found a lot of information. He has always believed that hearing is fiction, seeing is believing, and there are many rumors. Almost all of them are positive, but he thinks it’s okay. After all, the rumors are mostly exaggerated, and many things are only five points. Exaggerating to very high is already the result of restraint.

  He has always known that Yuanzhou is famous and capable, but only now did he know that the rumors about Yuanzhou’s craftsmanship are really too restrained.

  After eating the crispy fried bells, the next West Lake Brasenia Soup will give people a crit of beauty.

  Speaking of being beautiful, the Longjing Shrimp is already very good-looking, the shrimp is white, the Longjing is green, and the white and green contrast is very conspicuous, but it is not as good as the bran broth soup.

  Brown greens, chicken white legs and red, bright colors, it is not too good to look good against the big jade-porcelain soup bowl.

  The faint and delicious fragrance slowly swept across the tip of the nose, as if it was a clear summer night, like the clear moonlight quietly spreading on the earth, although it is illusory, but it is real.

  Brown vegetable soup is not only delicious, but also a dish rich in historical allusions. To be honest, many Zhejiang dishes are famous because of the traces of history flowing in them. The condensed years make these dishes more and more time-honored.

Many people know the allusions of “Breast water perch” and “Breast water perch”. Of course, Emperor Qianlong, the emperor who loved Jiangnan, not only left a large number of poems, but also related to food. He was responsible for the soup One of the favorites of Ulva is naturally there, such as “Flowers are full of Sudi and smoke is full of smoke, and it is sunny when Ulva is picked.”

  It can be seen that Brasenia Soup is not only a very delicious dish, but also a very meaningful dish.

   Smooth, tender and fragrant, the soup is pure and delicious. Yan Ming picked up the spoon and took a sip of the soup and couldn’t stop it. He didn’t want to stop, so he wanted to drink all the soup into his stomach to be safe. One mouthful after another is simply not too refreshing.

  The dry-fried bell just now is not greasy or greasy, but it is very tasty, but it is inevitable that you will feel a little dry mouth after eating too much. At this time, a bowl of brasenia soup is just right.

  The mellow and delicious soup and the tender and crispy dishes in it are all matching and delicious.

   “I didn’t expect that the soup that every family can make is so attractive for Chef Yuan. It really is not the simplicity of the dishes but the level of cooking skills that is the key to the taste.”

  Yan Ming felt that if he drank the ordinary brasenia soup in the future, it would be difficult to swallow. After all, he had already seen the taste of the top-quality soup, and it was natural to gargle.

Suddenly, Yan Ming regretted it. He regretted coming to eat this time. He felt that if he couldn’t eat the dishes made by Yuanzhou for three meals a day in the future, he would definitely not worry about his weight. He would definitely lose weight and he would never have to go to the gym to exercise. Up.

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  Before there was time to transform any emotions, Yan Ming was attracted by a strong fragrance at the time of his ups and downs.

The scent is unique and strong with the mellowness of the wine. The meaty, wine, and vegetable scents are mixed together, and they are not messy. Yan Ming pulled the tip of his nose vigorously, wanting to inhale more scent, his eyes were already Serve the served dishes.

  The neatly sized mahjong pieces are bright red and colored like agate. They are placed in a clay pot with a round belly and small mouth. At first glance, they are all meat, which is really attractive.

  Not only the color is pleasing, but the fragrance is also very pure and temptation. The flesh is all visible to the naked eye, and each piece is the same size. The skin on it looks very soft and soft, and I especially want to take a bite.

  ”This Dongpo meat is really authentic. It is the original Dongpo meat that is packed in this kind of clay pot.” Yan Ming’s eyes sparkled.

He didn’t study Dongpo meat, but he had a friend he had made for years is an old cook from Zhejiang cuisine. If he is more famous, he doesn’t have to say Dongpo meat, but the old man’s specialty is Dongpo meat all his life. Ancient books, dedicated to making the most authentic Dongpo meat.

  Of course, the old chef settled in the capital, so he met Yan Ming. Then Yan Ming didn’t eat his Dongpo meat less. It tasted delicious. This kind of clay pot is not unheard of.

  The old chef also deliberately opened a Dongpo meat restaurant. There was only one meat dish, Dongpo meat, and the others were vegetarian dishes from Zhejiang Province.

There is heaven above, and Suzhou and Hangzhou below. Not only are the scenery but also the products. Zhejiang Province is rich in materials and beautiful scenery. Almost every place has its own special ingredients. In addition to Dongpo meat, Dongpo Meat Museum is a mountain vegetable. Now, for example, bamboo shoots and brasenia are all unique.

Although there is only one kind of meat dish, the method of Dongpo meat is also advancing with the times. In addition to the traditional Dongpo meat method, the old chef has also studied several Dongpo meat methods by himself. Po meat is made into ten patterns, which is definitely the treasure of the shop.

  ”You can talk to Chef Li about the Dongpo meat made by Chef Yuan here. It feels more authentic and in line with the description of historical records.” Yan Ming thoughtfully.

  ……