It's crunchy on the outside, tender and juicy on the inside, retaining the original delicious gravy of the pork, and you can say goodbye to the bones with just a light bite, without any reluctance to part with it, just like a scumbag who turned around and walked away.
But with the addition of the sauce, the sour and spicy appetizing aroma came in, and the slightly greasy ribs immediately became fresh and became more delicious.
Licheng's taste is more sour and spicy. He felt that the drunken pork ribs were just on his taste buds. It was really to his liking. If it was too much, it would be too sour, and if it was too little, it wouldn't be spicy enough. It was just right.
In order to get all the delicious soup into his stomach, Licheng hesitated for a second between picking up the plate to drink directly or dipping it with the ribs. After that, he decisively chose to dip it with the ribs, which was more elegant and decent. , consistent with his identity.
After a series of combination punches, Licheng was completely convinced. He might have been a little unconvinced with Yuan Zhou before. He had been saving up for several years. The food was delicious but there were so many rules. He didn't like it very much, but that's it now. Licheng thinks he is good at cooking.
Occasionally, queuing up for a meal is considered as a form of exercise. He feels that this is something that can be done without any loss.
"Let's stay here in Rongcheng from now on. We can leave the overseas affairs to Mingzi. Just one person can take turns and no one will suffer." Licheng unceremoniously sold his partner Mingzi.
Reluctantly, he dipped the last bit of juice into the last piece of ribs and stuffed it into his mouth. After wandering around for a while, it was clear that there was nothing left before he gave up. At last, Li Chengdu tried again and found that it was indeed impossible to bite all the bones and eat them. The small portion was a little crispy and edible, and he ate it without hesitation.
Therefore, the bones left here in Licheng are all in different shapes, some are missing a corner here, and some are missing half of the bones there. Anyway, none of them maintains a perfect shape.
After eating the crispy pork ribs, Licheng originally thought that no one could compete with the crispy pork ribs. Unexpectedly, the golden dried tofu at the end gave him a big surprise.
As a famous dish of Hakka cuisine, golden-threaded tofu still has its place. It has its own uniqueness in the use of spicy seasonings, which clearly reflects the traditional food customs of mountain villages and the rich local color. It is the perfect combination of both. The perfect embodiment of union.
Licheng has never tasted such delicious dried tofu. His favorite soybean product in the past was white and tender tofu that melted in your mouth.
He didn't expect that the dried tofu that had been pressed and hardened could still have such a flavor. He thought that he could try more dishes made with dried tofu in the future.
After eating the meal, Licheng felt quite intoxicated. The place that had just returned to China and seemed incompatible with the surroundings became transparent, and the whole body was warm and felt very comfortable.
After eating, Licheng rubbed his belly and told himself that the day ahead was long. Then he sat there for a minute to feel the atmosphere in the store before getting up and leaving.
Licheng's return did not cause any waves in the God of Cooking shop, but it caused quite an earthquake in the business circle of Rongcheng, but that is another story.
Today's noon is the first noon when new Fujian dishes are available, and both Yuan Zhou and Su Ruoyan seem particularly busy.
Yuan Zhou was busy cooking various Fujian dishes, while Su Ruoyan was busy ordering and recording the dishes that everyone had ordered. Not every dish can be eaten in just one bite, and some require a day or even several days of preparation. It takes time to make the dish.
This is also a very charming part of Chinese cuisine. Many ingredients become more different and exciting after being cooked for a long time.
Even the busy time is limited. The two-hour lunch time soon came to an end. After seeing off the last batch of diners, Yuan Zhou had a chance to breathe.
"It seems that it is right to keep exercising."
Yuanzhou felt his own situation. If he had been doing high-intensity movements for so long before, he would have felt tired. However, since studying scientific fitness with Wang Jike, he felt that his physical strength was getting better and better. As for whether Actually, you can find out by asking Yin Ya.
In order to get closer to the chef industry, Yuan Zhou and Wang Jike also made a lot of improvements to their exercises, which are different from ordinary exercises.
The business of the timid and strong gym has improved a lot because Yuan Zhou has entrusted this method to the timid and strong.
After obtaining Yuan Zhou's consent, Cowardly Zhuang promoted it, and many famous chefs would come to his gym to exercise.
As Yuan Zhou's base camp, Chengdu naturally spreads the fastest news about him. No matter what happens, a lot of people follow the trend and learn a lot, and the same is true for training.
Besides, there are three disciples of Yuan Zhou, led by Cheng Zhaomei. Whatever Yuan Zhou does, they will do it according to their ability, not only to get closer to their master, but also to learn from him better. cooking skills.
It was indeed a high-intensity work at noon today. Yuanzhou planned to combine work and rest. He would not practice cooking in the afternoon, but planned to study two ancient books.
Fujian cuisine is really all-encompassing, and there are many outstanding dishes in it. Not to mention others, the medicinal diet and Nanputuo vegetarian dishes are worthy of careful study.
Taking advantage of his status, Yuanzhou borrowed some ancient books and information about this and planned to study it in the afternoon.
Practicing cooking skills is like sailing against the current. If you don't advance, you will retreat. Even if the dishes that are already on the menu are actually mature, they still need to be carefully crafted for Yuan Zhou, and he will not let any improvement go. Chance.
Just when the lunch time at the God of Cooking shop was over, Zhan Changfa finally arrived at the boundary of Chengdu in one drag.
"Well, luckily I was well prepared, otherwise I would have died of the cold."
Zhan Changfa, who had changed into a thin down jacket on the plane, wrapped his clothes tightly again and shivered when a sudden cold wind blew in his face.
You must know that Fuzhou is in good health and doesn’t feel anything wrong even if he wears short sleeves. Even Zhan Changfa wears a thin shirt and nothing else.
Wu Kun and Xiang Yang, who were not fully prepared, were about to hug each other for warmth. They couldn't hurry, so they took two long-sleeved jackets that they usually left there at the branch and headed towards the association. If you run away, you will naturally have no chance to prepare.
Then when the wind blew, the two of them almost froze into Antarctic penguins.
"Creak, creak"
It felt like their teeth were chattering. Xiangyang wanted to hug each other and use their bodies to keep warm. But for two big men, and it’s not Junshuai’s, hugging each other would greatly affect the view of the city. For safety reasons Ji gave up this tempting idea.
"Let's go to the store to buy two clothes when we get to the airport later."
Zhan Changfa thinks that he is an example of the best president, who takes good care of the physical and mental health of the members.
In fact, Zhan Changfa thought that if two people caught a cold, Yuan Zhou should not be allowed to wait for them to become their disciples? What does this sound like
…