"What is this spice? It would be delicious if added to pizza." Paul looked at the green coriander with a strange aroma and was very moved.
Fortunately, no one knew, otherwise the pizza with coriander flavor would not be very good, but cooking skills must be learned through practice.
Paul decided that he should really learn Chinese. Not only would he be able to communicate more smoothly with Yuan Zhou and better understand Yuan Zhou's words, but he could also use it to learn about some unique Chinese spices. He always felt that he had lost that feeling after translating. It's original, nothing is quite right.
His thoughts only flowed for a moment. The most important thing now must be to eat the delicious food into his mouth. In view of his performance just now, he felt that Shama would definitely follow him after taking the first bite. He started eating, so in order to eat more, Paul decided to pick up more with his chopsticks.
Because of the characteristics of coriander and sandan, Paul directly spread the chopsticks as far as his fingers could bear, then pinched it down, picked up a large plant including coriander and sandan, and put it directly into his mouth.
Then a piece of the originally chaotic dish was suddenly missing. It looked pitiful and made people want to condemn the culprit, especially Sharma.
Originally, Xia Ma had indeed finished cooking. As soon as Paul stretched out his chopsticks to pick up the food and left it on the plate, he started to eat the food into his mouth as quickly as possible. As long as he was fast enough, he would definitely be able to eat more, but Rao didn't want to I have never thought that Paul could be so capable!
All of a sudden, there was a large area of land, but there was no one left.
Xia Ma also began to follow suit and directly picked up a large plant and put it into his mouth. When he just picked it up, Paul was putting the dish into his mouth and had no chance to see his movements.
It wasn't until the dish entered his mouth that Paul realized that this special aroma was really fragrant when he ate it.
Strong aroma, crisp and tender powder, fragrant and soft, salty and slightly spicy, not the kind of spiciness with added chili pepper, but the spiciness of pepper and ginger, the spicy taste combined with the tangy aroma, soft and crispy powder Dan is simply a match made in heaven.
After eating one piece, I really think about the second piece, and after eating a big one, I think about the second big one. If the situation allows, I might even want to open my mouth and pour it in. It should be more refreshing to eat this way.
Originally, the powdered pills were very crispy and refreshing, but when there were so many scattered pills put together, they kept being bitten off, and mixed with the juice after the coriander was bitten off, it was really hard to guard against, as if dancing.
With the unique fragrance and the crispy and delicious cinnamon, Paul originally thought that the original taste of mutton was the best. But he didn’t expect that it would be so different after adding coriander, with a completely different taste and feeling. It is the ultimate taste enjoyment. Sandal is not mutton, but it is also a part of the sheep.
The main thing about the light coriander popsicle is that it is closer to the original flavor. This feeling is not very obvious. The spicy lamb dish that comes next completely subverts Paul's newly established perfect knowledge.
The already extremely tender lamb meat is stir-fried over high heat and added with other ingredients such as chili peppers, making it look rich in sauce.
If the coriander bursting pill just now is a delicate and graceful beauty, then the spicy lamb should be a hot and wild beauty, with every smile and every move full of charm.
The combination of the spiciness of the chili pepper and the tenderness of the lamb made for a supremely delicious dish. At least Paul and Sharma no longer cared about who ordered the dish. They immediately picked it up with chopsticks and ate it. It was slightly spicy. It is intended to continuously stimulate the secretion of saliva in the mouth. The tender and juicy lamb meat will burst out with juice when you bite it, and you can enjoy the rich aroma.
"Chiliu"
Paul grabbed the last bite of meat, and after finishing it, he licked the plate to make sure nothing was missing before he finished.
"It turns out that how you eat mutton is not really important. The most important thing is which chef cooks it. It seems I still have a lot to learn."
Paul was fully aware that he had made some deviations when he ate the lamb in sauce. When he ate lamb in Turkey before, it was usually made with thick oily red sauce and it didn't taste that good. Even the ones he cooked didn't taste right.
Just now he felt that mutton should be like soy sauce mutton, without the need for heavy fire, heavy oil, or other ingredients. As long as it has the most authentic taste, it is the best. But the next coriander and spicy fried lamb made him realize that he Still too naive.
The deliciousness of the ingredients does not depend on how many other things are used in the mix, but depends on the chef's skills. This is the most important thing.
The next hand-caught mutton confirmed this point. Even the ordinary seasonings wrapped the originally light and delicious mutton with a gorgeous coat, making it even more mellow and attractive.
The way of eating hand-caught mutton is different in different places and the parts of it are eaten. Some people like to stew the meat directly and eat it with dipping sauce. Some people like to take the meat out with the bones and eat it directly. It can be eaten as a dip. Of course, it can also be eaten by stewing it first and then roasting it. It depends on how the chef cooks it.
The lamb ribs served here in Yuanzhou are meaty. Each strip is almost two fingers wide. There is a layer of crystal oil on the surface accompanied by the fresh and tender lamb. It looks a bit fat at first glance, but you only know it when you eat it. Just right, a little fat meat combined with a lot of lean meat, no greasy feeling, neutralized but the lean meat will have some firewood meaning, making the whole meat itself appear plump, the fascia near the bones is better than pure meat A little more chewy.
The stew is cooked at just the right temperature, and the bones and flesh will separate with just a light bite. Even if you lick the bare bones, they will feel very delicious. You can't bear to give up, and you can't wait to chew them up and swallow them.
It is full of enthusiasm, and the heat catalyzes the flow of juice. It seems that every inch of the meat is full of strong juice. When paired with the delicious sauce, it is even more amazing.
The dishes came out in the same way. Both of us ordered noodles. The chewy noodles were combined with the tender mutton, which was just a little bit inferior to the fish and mutton. It was very delicious, smooth and chewy. The noodles are paired with boiled mutton soup. The rich mutton flavor soaks into the wheat aroma of the noodles, adding to the flavor.
What impressed Paul the most was the braised snack dish. It was probably because the first time he ate Qiankun Jinxiu left such a deep and beautiful taste memory, so he saw that it was made entirely from ground beans, similar to konjac tofu. The tofu is even more friendly.
Different from the texture of konjac tofu, which is tough at first and then smooth and tender, the tofu used in the stewed snacks this time is much more mature. It has holes like honeycomb coal inside, which is loose and loose. When you bite it, 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 mutton puree, which is simply a wonderful taste experience. Both are very fresh ingredients. When put together, there is no freshest, only fresher. It is so delicious that Paul feels that if He can eat this dish every day even if he lives in a small shop!
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