"Beauty, please give me one too."

Xu Ning smiled and took out his mobile phone and scanned the code to pay at the table: "Please tell Chef Zhou that I am looking forward to his new dishes."

Although he is not responsible for the food section of the magazine, Xu Ning also has a deep understanding of Chinese food through his ears and eyes. Based on his knowledge, this is the first time he has heard of this dish.

Moreover, he had already searched on his mobile phone just now, and he was sure that this dish had never appeared in China.

If Zhou Zhou wasn't the kind of chef who deliberately names dishes randomly to impress people, then today's dinner would be worth looking forward to. He also hopes to get to know an excellent chef during this trip.

The gentle Xu Ning made Xiao Zhang very fond of him, and nodded to him with a smile: "I will bring your words to Chef Zhou, but this dish must be cooked and eaten fresh, and you may need to wait for a while.

.”

"it does not matter."

Xu Ning pointed out the window with a smile. At this moment, the red sun was gradually setting in the west. The setting sun dyed half of the sky into a bright red. As the train moved forward, the land, lakes, and hills were gradually hidden in the red clouds, just like what was described in the novel.

The world of Xianxia is normal.

"With such a beautiful scenery, it's nothing to wait a little longer. If you have a good meal, don't worry about being late."

Of course, you don’t have to worry about being late for a good meal, but the dish of yellow cabbage must be heated up in a hot pot and eaten while it’s hot, so Zhouzhou didn’t let the passengers wait too long. After a few minutes, several portions were served on exquisite porcelain plates.

Liuhuangcai appeared in front of Xu Ning and four boys and girls.

"Wow, this dish looks great!"

Once the egg yolk liquid with the egg white removed meets hot lard, it will be transformed into the beautiful appearance most sought after by girls.

After Zhou Zhou tried it a few times, he already had some experience with this dish. Coupled with the civil and martial arts skills of the senior chef, he was able to slightly control the shape of this dish when making it; it was placed on a bright white porcelain plate.

Some of the yellow cabbage are like rose buds, some are like peonies, some are like a rose with profound meaning, and some are like autumn chrysanthemums suddenly blooming when the autumn wind blows.

...

The girls had no resistance at all when they saw such a dish. The two girls immediately yelled and screamed. They took out their mobile phones and took pictures with a "click" and posted them on their WeChat friends.

"too delicious!"

The two boys were more direct. They quickly picked up a piece of yellow cabbage and put it into their mouths. They chewed it for a moment, and their eyes immediately widened.

This dish actually has more than one layer of rich texture, allowing them to first enjoy the wonderful feeling of crispness and breakthrough brought by the fragrant and crispy egg skin, followed by the happiness brought by the extremely soft and melt-in-the-mouth egg yolk.

feel.

There is no trace of the fishy smell that an egg should have, and the original strong egg aroma becomes just right when mixed with lotus seeds and minced soy sauce pork. For a moment, the egg aroma is beautiful, the meat is salty and creamy, and the lotus seeds are crisp and sweet.

The various flavors blend together to form a richly layered taste.

How have these two big boys ever tasted such delicious food? The chopsticks speeded up unknowingly, taking one bite of food and one mouthful of rice, followed by a mouthful of pure egg and vermicelli soup, and unknowingly they finished the food in front of them.

And there was still something unfinished. The two big boys stared at the plates in front of Yuanyuan and the others, secretly swallowing their saliva.

The price of fifty-one vegetables made them reluctant to order another portion, but hadn't Yuanyuan and the others been clamoring to lose weight? Girls have small appetites, so they would definitely not be able to finish it.

The teacher said that waste is the most shameful...

Girls' intuition must include 'protecting food'. The two girls who suddenly felt something bad looked at their companions very warily, picked up their chopsticks and started gobbling them down.

What about losing weight, what about being reserved, what about looking elegant when eating... What are these?

The boy who treated the guests generously clearly heard the sound of the round little mouth. He always hated this kind of sound, but now he just wanted to drool after hearing it.

"It's so delicious. It's obviously just fried eggs. Why is it so delicious? Miss conductor, do you know how Chef Zhou makes it?"

After her stomach is full, the girl will activate her talent for gossip. If she can get an accurate answer, it will add some professionalism to the information in her circle of friends and become more convincing.

"This is not an ordinary fried egg, to be precise, it should be called fried..."

Xu Ning gently put down his chopsticks and answered the question for Xiao Zhang: "The cooking techniques of Chinese food include frying, stir-frying, cooking, deep-frying, simmering, bursting, stewing, steaming, roasting, boiling, stewing, and blanching; sautéing is between frying.

An advanced cooking technique between stir-frying and stir-frying.

To put it in layman's terms, the firepower and amount of oil used are somewhere between stir-frying and deep-frying, and the requirements for cooks are obviously higher than stir-frying and deep-frying. There are also deep-frying and stir-frying techniques in Western food, but that's it.

There is no slip, which explains the problem very much.

Chef Zhou is very good. This dish not only shows his skillful cooking skills, but also reflects his wonderful use of various ingredients.

Lard is undoubtedly the most fragrant fat, but it also has a disadvantage, that is, it has a bit of a meaty flavor that some people cannot accept. Therefore, the famous lard bibimbap in eastern Guangdong Province must be paired with red chives.

.

However, Chef Zhou cleverly used the strong egg aroma of egg yolk to neutralize the smell of lard, and used the thick flavor of lard to further bring out the egg aroma...Lard, which can be called thick and plump, is much thicker than vegetable oil.

, it is also easier to help the egg liquid to expand quickly and set its shape.

That’s why you can eat the obvious meringue, and first enjoy the wonderful crispy texture... Chef Zhou is amazing, the egg itself alone has allowed us to enjoy two layers of wonderful texture.

The best thing is the use of minced pork and lotus seeds. If it is just lard and eggs, although it is equally delicious, the taste will be monotonous and a little greasy.

The salty and delicious minced meat and the fragrant and healthy lotus seeds just make up for these shortcomings, not only enriching the taste of this dish, but also enriching the taste of this dish.

It’s so rare to have food with such rich texture and flavor that leaves you with endless aftertaste after eating it! The most important thing is that Chef Zhouzhou has created a new dish. You must know that the national cooking masters who founded the sect are not

New dishes are often introduced.

This delicacy only costs 50 yuan a portion, and it comes with rice and soup, so we got a big deal."

...

Xiao Zhang and the four boys and girls were all dumbfounded.

Look at this person, no wonder he has gold-rimmed glasses on his nose, he is called a cultural person!

The food was already delicious just now, but now that he explained it like this, it suddenly felt even more delicious.

Xiao Zhang asked tentatively: "Sir, you must be a gourmet, right?"

"Hey, don't take it seriously, I'm still far from a gourmet."

Xu Ning smiled and said: "I am Xu Ning, the editor of the travel section of the Magic City's 'Li Xing Tian Xia' magazine. When it comes to food, there are too many people in our magazine who are more professional than me."

Xiao Zhang said in surprise: "So you are the editor of Lixing. I know that your magazine once wrote an article about our x164 train. Our conductor read the article and praised the author's writing skills."

"Haha, x164 is one of the few remaining green travel trains in China. We are honored to publish an article for x164."

Xu Ning said with a smile: "But this time I am just an ordinary passenger traveling. Originally, my attention was only on the scenery along the way, but I didn't expect that the x164 dining car gave me the biggest surprise.

Beauty, I wonder if I can meet Chef Zhou Zhou?"

The good intentions of consumers naturally have to be satisfied, not to mention the friends of x164, the travel editor from Lixing.

When Zhou Zhou came out of the kitchen, Xu Ning and several boys and girls were naturally surprised; no one expected that the chef was so young and handsome.

After the two girls asked for Zhou Zhou's permission, they took out their mobile phones and took pictures again.

The handsome young chef has made a new dish that even the professional editors of travel magazines have praised. Miss, I am one of the only five people in the world who has tasted this new dish. I am so anxious for you and so hungry for you.

, who made this dish available only on trains, and only on x164?

It’s a great feeling to enjoy it yourself but others can’t, and then post it on Moments and show it off to the world.

"Hello, Chef Zhou, I am Xu Ning, the travel editor of Lixing World."

Xu Ning smiled and shook hands with Zhou Zhou, and said with a smile: "Although I am just traveling as an ordinary person this time, but now I have an occupational disease, do you think you can help me? I just want to ask you, you

How did you come up with this new dish?”

Zhou Zhou smiled. When he introduced this dish, he expected that someone might ask, but he didn't expect that it would come so early.

"Actually, it's nothing. I just came up with it in a flash of inspiration, and many chefs often introduce new dishes. This is nothing special."

"Chef Zhou is so young yet so humble. His future development is limitless..."

Xu Ning nodded repeatedly after hearing this: "There is another question. In addition to eggs and lotus seeds in this yellow cabbage, I should also have eaten a kind of meat with a special taste. It seems to be a new cooking technique?"

"Yes, that's the clear sauce pork I developed. It should be considered a new attempt, but because of the rush of time, I used a quick method to make you laugh."

“Pork with clear sauce...”

Xu Ning looked at Zhou Zhou with twinkling eyes. If the invention of Huangcai was probably a flash of inspiration, the Qingjiao Pork was definitely not simple. This young man gave him an unfathomable feeling.

Everyone said that love is frustrated but career is successful. I originally wanted to travel to relax, but I met a rising star in the culinary world, and this Chef Zhou is probably a genius in the culinary world!
Chapter completed!