Winter mornings in Chengdu are generally sunny, and occasionally the weather is overcast, but the morning looks brighter.
Yan Ming followed through and said he would definitely come for breakfast. After all, he is a man of his word. Of course, he must do the work he should do, but a large part of it is arranged after breakfast. If you want a horse to run fast, you have to feed it and feed it well.
“I wonder what breakfast Chef Yuan will prepare today, I’m really looking forward to it.”
Yan Ming's mind was full of famous snacks from Zhejiang Province, such as rice dumplings, steamed buns, dumplings, wontons, and steamed buns. Anyway, as long as they were edible in the morning, he had gone through them all, so that no matter when Yuan Zhou Whatever breakfast was served was beyond his expectations.
Yan Ming was thinking about what to eat, and Yuan Zhou was also thinking. The most annoying thing every day was what to make for breakfast. It wasn't that I couldn't think of it, but there were too many and I didn't know which one to make.
"We served New Zhejiang cuisine yesterday, why not make a breakfast of Zhejiang cuisine?"
In the end, Yuan Zhou tried to save trouble and decided to choose one or several types of breakfast from a certain cuisine, which was always faster than finding a needle in a haystack.
But sometimes it’s not easy to find even one cuisine. The most popular cuisines in Jiangsu and Zhejiang are snacks, many of which can be sold for breakfast. It takes a lot of thought to choose one.
Once you’ve chosen it, it’s easy, you can just start working on it. It’s what Yuan Zhou is best at, and he has no worries about his craftsmanship.
Yuan Zhou originally wanted to make glutinous rice balls from Ningbo. As a Sichuan native, he is naturally very familiar with glutinous rice balls. He would think of eating them every year during the New Year reunion. After all, glutinous rice balls are round and round. , symbolizing family reunion.
I really didn’t think of making this yesterday, so I didn’t soak the glutinous rice. There is naturally ready-made glutinous rice flour, but Yuanzhou felt that it was not as fragrant and soft as the freshly ground one, so he soaked the glutinous rice and planned to soak it tomorrow morning. Making Ningbo's lard glutinous rice balls is completely different from Sichuan's meat glutinous rice balls or brown sugar glutinous rice balls.
"It's time to make steamed buns. This is more popular."
Yuanzhou made up his mind and started making preparations. Of course, he said he was making steamed buns, a popular food, but they were not made of flour, but the specialty Qianzhang steamed buns from Huzhou.
Because of this Qianzhang Baozi, Yuanzhou once took the time to go to Huzhou and ate it at an old store, hoping to try the traditional taste.
Of course, in order to rush for time, he only took one breakfast off. He went in the evening, ate in the morning and rushed back. Although it was hard work, Yuanzhou felt it was worth it.
Qian Zhang Baozi, who was already quite proficient in thinking about it, had more ideas after eating the traditional version.
The main ingredients of Qianzhang steamed buns are Qianzhang steamed buns and fillings. There is no need to knead the dough. However, that is not what Yuan Zhou did first. Instead, he directly boiled a large pot of soup stock and cooked vermicelli. The sweet potato flour was as thin as a finger, slightly translucent, with The unique texture of vermicelli.
After boiling the vermicelli, Yuanzhou began to make Qianzhang buns. Most Qianzhang buns are made in rectangular or cylindrical shapes, and some are large or small, but it is generally believed that the most traditional one is a 3 cm square triangular prism shape.
Not only is the shape different from usual, but the way of eating it is also different from ordinary steamed buns. Qianzhang steamed buns are placed in soup and eaten with vermicelli.
Yuan Zhou's fingers were flying very fast, and in the blink of an eye, a beautiful triangular prism-shaped bun was formed and placed on the tray beside him.
Here Yuan Zhou is making buns quickly, and over there Yan Ming is already waiting for the diners who come to have breakfast. Although it is not yet time to queue, Yan Ming has already experienced it and stands in the most convenient place to wait for a while. sprint.
"Should I go back and practice sprinting or something?"
Yan Ming suddenly thought about whether he could practice sprinting to train his reaction speed. This would allow his muscles to remember this explosive power and react more quickly when he was able to queue up, so that he could ensure that he could queue up with a high probability. In the first echelon, you don't have to watch others go in to eat. You have to wait outside with an hungry stomach and drool.
Now Yan Ming doesn't pay much attention to this idea. He focuses more on his watch. His watch was calibrated with the big clock hanging there yesterday in the store to ensure that it is accurate every minute. .
"Tick-tick-tick"
As the time got closer and closer, Yan Ming felt more and more nervous and his muscles tightened. Although he had already experienced it once yesterday and successfully got the first echelon position, he faced the wolf-like diners. We must not relax until the last moment.
This is how I grew up quickly after having a meal at the God of Cooking restaurant.
It seems that everyone has a stopwatch in their mind. No matter what they are doing, when the time is up, all postures will be standardized and they will move towards the specific position in the queue.
Originally, Yan Ming thought that his position was unique. After all, he arrived very early, at six o'clock, and saw Yuan Zhou running and saying hello to him. But now he doubts whether he is too old.
Why are there so many differences between the same starting lines? I originally thought that even if the first place was out of the question, there was still hope for the top three, but he was ranked fifth!
You must know that the location of Yan Ming's station is only one step away from the queue. This is already infinitely close to the queue. He was the earliest, so he naturally stood at the front.
But sometimes, even if the goal is infinitely close, the result is not certain until the last moment. Reality gave Yan Ming a heavy blow.
The key is that the person in front of him is still an acquaintance.
"Good morning, is Mr. Yan here for breakfast too?" Zheng Jiawei looked polite.
There are no traces of the rush for position on his elegant and handsome face. He looks as graceful as ever. Anyone who looks at him will feel that he is an elegant gentleman. Of course, this does not include Yan Ming.
Just now, he watched four whirlwinds blowing from nowhere. Before he could blink, the situation had already changed before his eyes. Yan Ming didn't realize it until Zheng Jiawei greeted him, and he missed the top three.
"Good morning, Mr. Zheng. Mr. Zheng is in good physical condition and moves very quickly." Yan Ming couldn't help but say something sour.
Although they are all in the first echelon to eat, there seems to be no difference, but Yan Ming feels that there is still a difference, mainly due to the huge psychological gap.
"No, no, I'm just used to it." Zheng Jiawei said.
The highest level of pretentiousness is invisible pretense, which is what Zheng Jiawei looks like now. He calmly mentioned that he often comes to the shop to eat. Anyway, Yan Ming, who only felt that he had really eaten yesterday, felt very unhappy. , I didn’t know how to answer for a while.
In the end, it was Su Ruoyan's words that saved him.
"There will be two quotas drawn today, one for roasting the whole lamb, and one for drinking in the evening. The quota for the roasted whole lamb will be drawn first. Everything remains the same. Anyone who wants to draw can do so."
…