The next lychee and sweet-sour pork has a texture that is different from the previous two dishes. Whether it is milk or large yellow croaker, both are very fresh, and the appearance is light and elegant. In contrast, the lychee and sweet-sour pork looks rich and colorful.
The lychees with a bright and transparent texture, as well as the fried meat pieces that look very crispy on the outside, are all wrapped in a layer of transparent and sticky gravy, adding two points of fairy atmosphere.
The lychees and the fried meat pieces are almost the same size and similar in shape. If it weren't for the different colors, you would almost think that there is only one ingredient besides the side dishes.
"Kacha"
When you take a bite, although the surface is a little soft due to the gravy soaked in, it is only a thin layer. The inside is still very crispy, and then there is softness and tenderness on the inside. Finally, there are juicy pieces of meat, which are soft and plump. , the flavor of the meat is clearly revealed, and with the embellishment of lychees, the fresh aroma of the fruit perfectly combines the greasy feeling of the meat, making the whole dish not as greasy as it seems, but on the contrary, it looks very elegant and indifferent.
"I finally know that the best food in the country is so delicious, and the food can be so delicious."
Ling Shu licked a trace of gravy stuck to the corner of his mouth. He really didn't want to waste it at all.
"Actually, seriously speaking, Chef Yuan's statement that it is the most delicious in Asia is no exception. I remember that there were several reports reporting this way before, and I think it is definitely true. I have never eaten like this in my more than 20 years of life. Delicious food, no matter what ingredients it is, will definitely change dramatically when it is in Chef Yuan's hands. The only way to describe it is delicious."
It was rare for Lin Shu to have a meal with his best friend, so naturally he wanted to share his views on the chef Yuan Zhou, whom he admired. After all, he still had to retain his air of being a fairy in front of other friends, but his best friend could do whatever he wanted here. .
"It's really delicious. The ratio of any ingredient is perfect. I think this chef will definitely be successful in studying the ratio of medicines. He knows how to do it." Ling Shu praised people. They are all somewhat different.
Lin Shu felt like she wanted to twitch at the corner of her mouth. If she hadn't understood that Ling Shu was the highest compliment, she would have thought that Ling Shu really wanted someone to be a chef and become a drug researcher.
"Is this the sweet soup you're talking about to treat lung heat?" Ling Shu pointed to one of the two bowls of sweet soup just served on the table and changed the subject.
In fact, the two bowls are very similar in appearance. They both have a milky white and thick soup base. There are a lot of things in it. They look very mellow, not to mention they smell very fragrant.
"Yuba and ginkgo sugar water has a good effect on clearing lung heat and relieves greasiness. It is an indispensable sugar water in winter. It is nutritious and has some medicinal value, and the taste is quite good. It is simply not a favorite for people like me. Good news for people who want medicine." Lin Shu pointed at the sugar water in front of Ling Shu.
After thinking about it, Lin Shu continued in order to increase his persuasion: "Didn't I have a low-grade fever once before? It was not very comfortable. But after drinking two bowls of tangerine peel and red bean paste here for two days in a row, I almost felt better. It really did." It’s both delicious and functional, it’s great, and you have to make a reservation for this. I ordered it at noon, so I can only eat it now.”
In addition to banquets, many stews and complicated dishes in the God of Cooking shop need to be booked in advance. Otherwise, it would be impossible to prepare so many every day. Just because Yuan Zhouhui has so many cuisines, it is a systematic black Technology is also an unbearable burden in the kitchen.
Especially in Cantonese cuisine, there are many famous soups and sweet soups that need to be booked a day in advance or a meal in advance.
"Then let me give it a try." Ling Shu was actually eager to give it a try.
Ling Shu didn’t need to explain too much about it, but Ling Shu felt that it must be effective. Not to mention ginkgo, which is an ingredient that can be used both as medicine and food. She knew its efficacy very well, just because of its good looks and the wonderful taste it would definitely have. , are all worth trying.
Use a white porcelain spoon to stir the sweet soup in the bowl, and a white and tender egg looms through the stirring. The originally white egg is rolling in the pure white sugar water similar to soy milk. I don’t know whether the egg is whiter or not. The sugar water is whiter.
There are also pieces of bright yuba, which seem to be pulled into the same shape. Although they don't look very regular, they are almost in the same direction and the same size. It can be seen from this how strong the chef's control ability is.
The plump ginkgo fruits, probably because they have been stewed for a long time, appear very plump and textured, and watery, as if the juice will burst out when you bite them.
The aroma became even stronger during the stirring. It was full of bean flavor and a little bit of fruity flavor. Ling Shu felt that his whole body had calmed down. His heart that had just been agitated by the delicious food began to calm down. It wasn't that he didn't want to eat it, on the contrary. He was even more eager to put the sugar water into his stomach.
Put a spoonful of soup into your mouth, and the thick and rich aroma comes to your face along with the aroma of beans. It is the essence of yuba that has been cooked for a long time and melted into the soup. A ginkgo also enters your mouth along with the soup, and your teeth snap. The bite is exactly as I saw before. It opens as soon as I take a bite. The soft and waxy texture is juicy and the bitter core has been removed. It tastes waxy, sweet and very delicious.
Not to mention the pieces of yuba that still retain their complete shape. With the sugar water containing yuba essence, the already smooth and tough yuba slices have a richer feel and a very fragrant taste.
"Gudong, Gudong"
Disliked that the spoon scooped up too little and it was too slow to eat, Ling Shu directly put the spoon aside, picked up the bowl and drank boldly, sip after sip, as if drinking water, if yuba slices or ginkgo enter I chewed it carefully for a while and then swallowed it. It had a unique taste when combined with the fragrant sugar water.
The Gorgon Lily Sweet Soup ordered by Lin Shu is a famous homemade sugar water from Chaoshan, Guangdong Province. It is boiled with coconut milk. It naturally tastes rich in coconut flavor, and the coconut itself can be used to make coconut oil. Even if It's just that coconut milk, in addition to the faint sweetness, also has a rich oily feel. It complements the sweet lily very well and the addition of gorgon seeds makes it even softer and sweeter.
Anyway, Lin Shu happily ate each spoonful. She wanted to eat it the same way as Ling Shu, but there were many ingredients in it, so it would be faster to drink it directly than to scoop it up with a spoon.
The bowl Yuan Zhou uses to fill the sugar water is different from the small bowls in ordinary dessert shops. One bowl per person. This bowl is slightly smaller than the sea bowl, but it has a deep base and can hold a lot of it. At least a little more than Erliang's bowl.
Lin Shu had estimated that the food intake of the two of them was about the same. After two bowls of sugar water and three dishes, they would definitely be eighty percent full, and they would be able to burp with the usual amount.
But after Lingshu drank a large bowl of sugar water, she only felt as full as usual. She felt that it would be no problem to eat another dish, or even two dishes. At most, she would just be full. Once in a while is okay.
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