Huo Zheng hesitantly put the bone marrow bibimbap into his mouth.
At that moment, the unique aroma of butter and the sweetness brought by starch exploded on the tip of his tongue like fireworks.
On the surface of the bone marrow is a thin layer of burnt layer that is thinner and more brittle than the sugar shell on the top of the creme brulee. It is the micro-burning of the fat after being roasted at high temperature, while the bone marrow inside the bone cavity has long been thick. , close to jelly, the flavor of the spices has penetrated deeply into the juice of the bone marrow, perfectly wrapping the soft, glutinous, slightly elastic and slightly sweet rice.
The most rare thing is that the roasted bone marrow in the market is always a bit greasy for those who eat light food, but the one served by He Yunzhou does not have the greasy feeling that people are not used to.
The reason is that when roasting the bone marrow, the seasonings that He Yunzhou put on the bone marrow are not only spices such as minced garlic and pepper that are visible to the naked eye, but also minced onions that rub milky white juice with a mud board. The spiciness can be perfectly integrated with the original slight fishy smell in the beef bone marrow, and finally turned into a strong aroma that makes the index finger move. And after the onion is heated, it will also quickly transform into a slightly sweet juice - this is the source of the sweetness that Huo Zheng tasted before. What's more, when He Yunzhou roasted beef bone marrow, he specially selected Tang Xinzi with yuzu peel. This kind of seasoning is quite common in Japan, and it can also perfectly neutralize the greasy feeling of bone marrow oil.
As for the rice used to match the roasted bone marrow, it is not ordinary rice, but the Northeast Xiangshui slate rice specially selected by He Yunzhou.
Only with this kind of rice that has a very strong aroma and taste, the cooked rice will not be reduced to a dull and boring background under the strong taste of roasted beef bone marrow.
It can be said that the combination of the two constitutes this plain-looking bibimbap—the bone marrow fused with the sweet rice tastes so plump and smooth, every time Huo Zheng chews, he can deeply feel the To the deliciousness brought by the fascinating fat and thick soup. The taste was so delicate and rich that Huo Zheng had already eaten up that bowl of rice before he knew it.
Although the portion of that bowl of rice was not too much for a grown man, Huo Zheng was still a little surprised. After all, he originally thought that it was impossible for him to adapt to this kind of food with a strong civilian flavor.
"This... is delicious."
Huo Zheng turned his head and admired He Yunzhou sincerely.
He didn't realize that He Yunzhou secretly breathed a sigh of relief after seeing his empty bowl.
Because of the beef bone marrow bibimbap in front of him, Huo Zheng quickly let go of all unnecessary airs, and happily extended his chopsticks to the nondescript-looking asparagus poached eggs.
After gently piercing the soft poached eggs with chopsticks, the semi-liquid golden yolk slowly flows down, dripping on the crispy roasted chicken skin and refreshing and delicious asparagus.
Compared with beef bone marrow, this dish tastes much more refreshing and lighter, but it is still a rich and charming dish in terms of taste and seasoning.
Almost at the moment of the entrance, Huo Zheng couldn't help but let out a soft sigh.