Chapter 2173 Really Surpassed

The goose rice does not have the dry and salty feeling that you usually get when eating fried rice. Instead, it is just right. After taking one bite, you want to take another bite. The fluffy and fragrant texture makes people want to stop.

Anyway, Ding Shao never stopped from moving the spoon, which shows how delicious the taste is.

"Don't waste it." Ding Shao carefully scraped off the little bit of rice stuck to the edge of the pot and ate it.

It's not that it's stuck to the pot, it's just that it was sprinkled on the side by Ding Shao's heroic eating style just now, but this must not be let go.

Don't waste a grain of rice or a drop of water. This is what a person should pursue.

After checking again and finding that there was indeed not a grain of rice missing, Ding Shao finally let go of the casserole that was already as clean as water.

"Everything in the store is good, but there's a little bit missing. I can't feel full even with such a small amount. Fortunately, I ordered several dishes. Although it feels a bit excessive, I won't gain weight if I exercise more after eating." Ding Shao felt that as long as she moved fast enough, her fat body would not be able to catch up with her.

Then the second dish came, which was pickled raw.

This dish belongs to the Chaoshan cuisine, and has always been known as the "Chaoshan poison". It means that people who have eaten it will soon be looking for food without thinking about it. This is of course because the taste is so delicious that it is outrageous. .

Many people have heard of raw pickling. Most people in Chaoshan area have their own pickling recipes. Anyway, everyone thinks that what they make is the most authentic. This is just like every household in Sichuan Province has kimchi, but no kimchi tastes the same.

Ding Shao has eaten several versions, her grandfather's, her mother's, and her father's twice. In terms of taste, her grandfather's is definitely the most delicious, and he is also a famous chef after all.

Moreover, the length of time for raw marinating generally depends on the condition of the marinade. If the marinade is good, it is usually marinated and eaten immediately, while the average marinade may need to be marinated for an hour or two.

Naturally, the raw pickled food in the shop is ready to be eaten without any dispute.

What came up was a large white soup bowl, which was full of seafood, including common blood claws, oysters, prawns, prawns and crabs, all kinds of things.

According to the taste, Yuanzhou adjusted the marinade time of the seafood, so it was served after the goose rice.

Different from the strong aroma of goose rice just now, the aroma of raw pickled rice is very light. You can only smell a fresh breath. It is very delicious, but it is like a breeze blowing on your face. You may miss it if you are not paying attention.

"It feels like the taste is lighter than what grandpa made. I wonder how it tastes?" Ding Shao compared it in his heart.

Although the taste is bland, Ding Shao is still looking forward to it. How can someone who can make such delicious goose rice not be delicious when marinated raw?

Ding Shao picked a corner and picked up a transparent prawn to taste.

As the shrimp got closer, a very long aroma of wine hit my nostrils. It was not like the pungent smell of ordinary white wine. This smell contained the breath of spring, and the fragrance of flowers was rich, not like white wine but like flowers. Made like wine.

The low alcohol content of general flower wine makes it difficult to pickle, remove fishy odors, and disinfect. Therefore, few chefs will choose wine brewed from flowers. Moreover, if the flavors are not handled well, they will interfere with each other. If not used properly, it may cover the original deliciousness of the seafood. Taste, so most people use white wine, even her grandfather did the same.

Yuanzhou used his own ten-flower wine, which as the name suggests is made from ten kinds of flowers. He felt that this flavor of wine could fully bring out the taste of seafood, and flowers should not be too many, otherwise they would overwhelm the guests. suspicion.

Only Yuanzhou can think of brewing a new wine just for a dish, and strive for such excellence. This is the only one who can do it, and no one else can do it.

Speaking of wine, the legendary monkey wine is about to be released.

The prawns have been processed before pickling. When you pick them up, you can see that the shrimp legs and shrimp guns are missing. Of course, Ding Shao stared at the wound on the back for a while but didn't notice it, but the shrimp meat has a perfect transparent texture. But it made people know that the shrimp lines were picked.

"Not everyone can be so perfect in this kind of knife skills." Although she was very embarrassed, Ding Shao still felt that her grandfather was far behind. At least she could still find the opening if she looked carefully.

After stuffing it into the mouth, first a spicy taste spread in the mouth, and then there was a soft floral fragrance mixed with the taste of wine. Although it was soft, it was full of stamina and combined with the spiciness. When you bite your teeth, it tasted fresh and sweet. The shrimp meat becomes more and more sweet and delicious under the background of the floral aroma, which is in line with the characteristics of raw pickling, clear but not bland, fresh but not fishy, ​​tender but not raw.

There is indeed no fishy smell, nor does it feel like what you are eating is raw. Instead, it has a bit of the taste of cooked shrimp, and has a long aftertaste.

"This tastes really amazing. Sure enough, changing jobs is the best option." Ding Shao once again praised his wise decision.

After eating prawns, prawns, crabs, and oysters with a light brown color, she caught her attention and started to try them one by one. Each one had a novel taste. Although it seemed to be marinated in a bowl, it showed They are all different, but they all retain their own characteristics. They are not related to each other, but they are also vaguely related. Ding Shao is very satisfied with the meal.

When the remaining two dishes were served, Ding Shao was silent for a moment. The remaining two dishes were very familiar to her. She has been eating them for more than ten years. How could she not be familiar with them? But it was because they were so familiar. , so you can see the gap at a glance. It's not an ordinary gap, but a little far.

It's not a huge chasm. The obvious gap that a layman like Ding Shao can see is already huge.

"Grandpa is being compared to others." Ding Shao's tone was complicated.

Although she often joked and dismissed her grandfather, in Ding Shao's heart, her grandfather was the absolute No. 1 in Cantonese cuisine, especially in terms of taste and fire skills. She felt that he must be the most powerful. But the fact is before her eyes. It’s a bit of a mixed bag.

Ding Shao finished the two dishes in silence. The delicious taste almost made her swallow her tongue. But the more delicious it was, the more silent she became.

After finishing eating, Ding Shao walked out of the shop quickly, took out his cell phone and dialed back the number he had called before.

It seemed that the other party had been waiting for the call. As soon as the call was dialed, the other party picked up the call.

"Grandpa." Ding Shao originally made the call out of enthusiasm, but now he didn't know what to say as soon as the call was connected.

"How is it? It tastes quite good. As Xiao Yuan is the number one person in the contemporary era, I really have nothing to say. I haven't tried his specialty dishes yet, but other dishes are already quite outstanding." Over there He said proudly that he was not entangled.

"Grandpa, you are the president of Cantonese cuisine. Isn't it what you cook that is the most delicious?" Ding Shao felt unspeakable grievance in his heart. .

Yes, Ding Shao’s grandfather is Comrade Song Ming, the president of the Cantonese Cuisine Association.

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