dry man, dry soul

The old chef's idea is simple.How dare a chef borrow a hotel kitchen if he is not absolutely confident.

He would like to see what amazing seafood porridge this young chef can make.

It's just that the old head chef was too busy with his work. After pointing out the destination to General Chi and delivering the rice and seafood, he turned around and went back to his own work.He also supervises other cooks who continue to prepare breakfast.

Everything in the back kitchen is going on in an orderly manner.The pool squatting in the corner will face the idle stove and pot, and process the rice first.

Rice is a good thing.Whether it is Japonica rice or Indica rice, both have great nutritional effects in medicine.For people with poor health, aged rice of about one year is the best, while for other people, the taste is the best.

People who lose weight often do not eat rice for a long time, resulting in low mood and lack of energy to do many things.This is not a good thing.Rice has the function of "relieving annoyance" in ancient books. Using modern medicine to explain it, it contains vitamin B, which can make you feel better.

Chi will wash the rice three times, add a little oil and vinegar, and let it soak for now.

He looked at the seafood beside him.Some seafood in this world is the same as their original world, and some seafood is the first time Chi Jiang has seen it.Seafood has a lot of protein, which can fully meet the needs of the human body.

How healthy and nutritious.

[Investigation: 66/60, judgment failed. 】

General Chi: "?" What was he investigating? Why did the dice suddenly move?He just looked at the mediocre seafood in his hand.This finger-thick fish looks delicious, and this large squid looks even more delicious.The small black gelatinous jelly-like seafood on the side is delicious without thinking too much.

There is really no trick to see from the pile of seafood, Chi will decide to clean all of them, keep only the meat and chop it into pieces, boil it in boiling water, then rinse it in cold water, and marinate it slightly.

It's time to marinate again, the law of moderation advocated by Chinese chefs since ancient times.Salt, a little pepper, a little sugar, a little ginger and a little.You can put a little wine, but I don't know if the employer is allergic to alcohol, so let's give it up for now.

Cook rice into porridge, add seafood and boil for a while.The long waiting time was long enough for Chi Jiang to take out Old Man Ge's diary and sneak away.This time he somehow remembered to turn from front to back.

After all, when turning from back to front, I didn't see where Old Man Ge suddenly went.

By the way, reading is reading?The last time the dice had a judgment.

Thinking of this key information, Chi Jiang put the knife he used to cut seafood upright on the chopping board, took out the dice from his pocket and put it beside the knife.He looked at the dice gently, hoping it would be smarter, knowing that the dice maker couldn't always fail, and it would be easy to lose him.

After doing this pre-action, Chi will open the diary.

[Read: 7/40, determined to be successful. 】

Chi Jiang glanced at the dice from his diary, thinking that from today on, his dice will never be separated from his knife.

He retracted his gaze and continued to check his diary.

[Old man Ge’s diary: July 7rd, overcast.

Today's weather is particularly gloomy.I have been drifting at sea for 10 days. 10 days is not a long time for most sailors, but it is a bit long for me.

The sea is the same, only seafood gives me a little comfort.

There are many delicious seafood in this world.The one I tasted today is called Hei Pao in the local dialect.It will only appear in dark corners of the sea and surrounding areas.Feeds on spoilage.The outer layer is creamy with mucus, and the skin will become like raw pork skin after being soaked in hot water.This taste is full of collagen, which is good for the skin.The inner liquid is a little strange, which can increase the viscosity.

Black bubbles also have viscera.These offal don't taste bad.If you eat it, you won't die anyway, so the crew will eat the black pao one by one.Of course, when they eat black bubbles, they will carefully select them, and the size of the fish bubbles is the best.The chewiness is different from that of fish bubbles, and it has a special flavor.

Of course, you must not watch the reproduction of black bubbles.Densely dense, more disgusting than frog eggs.Fortunately, most of the diners don't pay attention to the appearance of the food before processing. ]

People who don't cook and are only responsible for eating usually can't see the slaughtering picture.In peaceful times, many people can only accept bought and processed ingredients, commonly known as clean vegetables.Clean vegetables just need to be put directly into the pot.

Old man Ge's habits are as good as ever, and the picture is attached below.

Chi Jiang looked at the little black bubble he had stuffed aside, and compared it with the pictures in the diary.It can only be said that they are exactly the same.Unexpectedly, he ate the same ingredients as his master.

The porridge needs to be stewed for more than half an hour. Chi will put a small black bubble aside and cut open to study the liquid inside.It can increase the viscosity, just like water starch.

The nutritional value of seafood and water starch must be different, and the taste must be different when cooking.Like making seafood porridge, many people will add a little ginger, raw onion, and wine to enhance freshness and remove fishy smell.To make ordinary thick porridge, it is generally not necessary to put these.

In humid places, some cities use ginger as an extremely important material, and some cities use pepper as an extremely important material.It is a local characteristic that he puts ginger juice.The food market in that city actually sells whole bottles of ginger juice, which is rare in other cities.

If it is an ingredient that increases the consistency, maybe the steamed taste will be like a dessert with dense fillings?Steaming rice wine might also work.

It's a pity that the kitchen is only willing to provide itself with a small stove and a small pot.

Why don't you wait and leave with some black bubbles?In this way, you can secretly find a way to steam and eat on the ship.

Chi Jiang's thoughts came out one after another.He was in a happy mood, thinking that he would write a cookbook later, and write down these thoughts.

It's seven o'clock!It's time to serve!

The back kitchen became more and more busy, sending food to the front.The waiter in front came back to serve the dishes and reported the names of all kinds of food in short supply, requiring the chef to cook the next batch quickly.

[Cooking: 33/80, judged successful. 】

Chi Jiang's seafood porridge is ready!

Stew porridge over low heat, and the fragrance of porridge has already overflowed.The seafood porridge with a little vinegar has a strong refreshing fragrance, which comes entirely from the rice.The fresh and fragrant seafood is interspersed with it, making it even more addictive.

As soon as the cover is lifted, the aroma of porridge is like a mysterious weapon, layering and attacking all around.The chefs around couldn't help but look at Chi Jiang, wondering why there was such a delicious taste in an ordinary bowl of porridge.

The head chef was already beside Chi Jiang.He was now convinced that Chi Jiang's culinary skills had indeed been honed over the years.Looking inside the porridge, the handling of the seafood and the small pieces of knives with no difference in size are enough to prove that he is a real chef.

Young chefs also cut flower marks on seafood.Really full.Of course, it does make the ingredients more tasty.

Chi will use chopsticks to adjust the porridge for the last time.Complete small black bubbles float on the surface, paired with slightly reddish white tender squid, dotted with small dried fish, shredded ginger, and chopped green onion.After various colors, it seemed that there was still a little yellow-orange missing, so Chi Jiang conveniently pinned a section of the remaining carrot, carved a carrot flower on the spot and threw it on the edge of the black bubble.

Full color and flavor.

The head chef couldn't bear to eat it.It seems that this work of art has been broken in a short time.After all, this work of art is meant to be eaten by the employer, not him.

But of course the tempered old chef will not let Chi Jiang go: "Give me a small cup. Take the rest."

A group of chefs who sneaked over were suddenly dissatisfied: "I want to try it too."

"Master, how do you share a small cup with us?"

"Do you want to eat alone? It's too much."

Chi Jiang scooped out a small cup of porridge with a spoon from the edge, and did not give any seafood to the old chef.He is very honest: "After all, my employer gave me a lot of money, so I still want to keep the seafood for her."

The old head chef sneered, not afraid of the heat, he took a sip from the container on the spot.The hot porridge goes down the esophagus, with umami taste and a hint of sweetness and very little pepper.

It tastes really good.

His tone was not good, and he felt that those people in his kitchen were trash.This group of guys didn't know what they were doing all day long, their cooking skills were not improved at all, and their demands were increasing day by day.The old head chef turned around impatiently: "Okay, hurry up. Tourists don't come to the kitchen. What do you try? A bunch of trash, hurry up, the guests are here."

The rest of the chefs all shrank their heads and dared not speak out because of the majesty of the old head chef.

Chi Jiang also seemed not afraid of the heat, and walked out with the pot in his arms.

He put the porridge on the side of his table, took out his phone and contacted Qiao Jiu.Spending money is a big boss, he respectfully invites people to the restaurant for dinner.I just don't know if people have woken up at such an early hour.

Porridge may not taste good when it’s cold.Especially seafood porridge, it is easy to fishy when it is cold, and it is more likely to be fishy when reheated.

Fortunately, as explorers, both Qiao Jiu and Shen Yu have excellent biological clocks.As soon as he sent the message, the two of them were already on their way.He didn't wait for a few minutes at his seat, Qiao Jiu and Shen Yu had already walked in front of him and sat down at their seats.

With the lid lifted, Qiao Jiu smelled the fragrant seafood porridge, and served herself a bowl gracefully.She breathed more gracefully, and asked the new private chef friendly: "What seafood did you put in? It smells weird."

Shen Yu was moved by the side.He also wants to eat.

If Qiao Jiu can't eat anymore later, he can do it for him.

As an excellent chef, Chi Jiang is worthy of money: "I use all the seafood that the kitchen can give me. There are several seafoods that I can name. Some of them should be local specialties. For example, this Little black bubble."

Qiao Jiu stopped holding the spoon.

Chi Jiang was eloquent: "My master recommended this little black pao. They often eat it when sailing at sea. This little black pao eats rot for a living. It has high nutritional value and a magical taste. I'm not even willing to try one myself."

Qiao Jiu and Shen Yu: "..." When cooking strange food, try it first, chef!Is it okay to eat something that eats rot?

The author says:

Chi will talk nonsense about the small teaching theater:

Chi Jiang: Black bubbles have different tastes at different temperatures. When the oil temperature is too high and the heating time is long, the interior will be thicker. If the temperature is not enough or the heating time is short, it will have a bursting texture.The time can refer to regular size eggs.The outer texture is that of collagen pigskin.Although it grows by eating rot, the little black pao can be eaten after being cleaned!

感谢在2022-05-2916:16:29~2022-05-3107:43:10期间为我投出霸王票或灌溉营养液的小天使哦~

Thanks to the little angel of the irrigation nutrient solution: 17 bottles of Little Chrysanthemum Chirp;

Thank you very much for your support, I will continue to work hard!