The temptation of delicious food is so strong that today not only the passengers in the hard-seat car woke up early, but also the passengers in the sleeper car got up half an hour earlier than usual, quickly washed up and ran to the dining car early to grab a seat.

'Asking but not getting, tossing and turning.'

There are always some rotten literati who like to associate this passage with matters between men and women. In fact, this passage clearly means that a person is hungry and wants to eat delicious food but cannot, so he rolls around on the bed and waits until the sun rises.

As soon as the light comes on, he immediately jumps out of bed, wipes his face and runs in a hurry to find food...

Originally, people must eat well first and then have sex. Filling the stomach is the most important thing; if there is a delicious food that is praised by everyone around you, then you can't let it go.

The harder it is to get, the better it is.

Yesterday's 'food dispute' has now spread throughout the train. Except for those passengers who are particularly stubborn in believing that train meals are not cost-effective and passers-by who are from poor families, everyone has a certain opinion of this Zhouzhou chef.

idea...

Coupled with the free "big loudspeaker" promotion from dozens of passengers who had personally tasted "Liaohuangcai", the passengers couldn't hold back anymore; originally, if there were fragrant and delicious food on the dining car, who would want to eat it?

Instant noodles and self-heating pot?

These days, it’s hard to guarantee the quality of the steamed bun lunch boxes on the platform...

In order to save money, Yuanyuan and the others bought a bag of steamed buns when passing by Zhongzhou Station. After a long search to find the steamed bun fillings, they finally looked at the peanut-sized bun fillings and firmly believed that Chef Zhou’s kindness was incredible.

Moved China.

"Beauty, are there pickles for breakfast today?"

"It must be there. I didn't eat it yesterday. It's my habit to supplement eggs for breakfast for many years..."

After excluding the area occupied by the kitchen, the remaining 98 seats in the dining car were quickly filled by passengers; some passengers who came late could only queue at the entrance of the dining car, and the first words of the passengers who sat down were to ask about the yellow cabbage.

, Chen Yan and Xiao Zhang kept answering the same questions, and they began to feel a little unhappy.

To be honest, Zhouzhou's Liuhuang Cai made by relying on his childhood memory and the skills of a senior chef is actually not up to the highest level. But who said that this dish has never appeared in this world? The word 'new' means

It is enough to add a lot of luster to this dish.

Chen Yan became a little impatient when she was asked, so she simply raised her voice so that passengers inside and outside the dining car could hear her voice: "Please don't ask the same question again.

I can answer everyone with certainty that there will definitely be yellow cabbage today, and because we replenished enough ingredients last night, today's yellow cabbage will be more authentic than yesterday's.

Let me tell you something, Chef Zhou will use cloud legs and fresh water chestnuts as accessories for this dish today."

"Cloud legs...will the price of this dish increase?"

"Of course, but we at x164 are very kind and will never deceive consumers; the price of this yellow cabbage dish has only increased from 50 yuan to 68 yuan, but the ordinary diced pork has been replaced by diced ham.

It’s definitely worth the money, do you think it’s reasonable?”

"It's reasonable and reasonable. As long as I can eat Chef Zhou's yellow cabbage today, it's only 18 yuan more. I just want Chef Zhou to hurry up. My stomach is starting to growl, don't you think so?"

A young man with long hair laughed and said loudly to the passengers.

The passengers also nodded.

"That's right, I had this dish yesterday. The price of 50 yuan is really cheap, let alone the cloud legs today."

"I'm looking forward to it. Who would have thought that we could actually eat high-end dishes made with cloud legs on the train? I will have to post it on Moments later..."

"I...hey, what kind of aroma is this? It seems completely different from the yellow cabbage I ate yesterday. It's too fragrant..."

An alluring aroma came from the kitchen, and the passengers couldn't help but twitch their noses and salivate.

"It sure smells good, um...is this a lotus leaf?"

Xu Ning was the first guest to come to the dining car today, and he was sitting at a window seat. He also smelled the aroma, and immediately judged that the fragrance contained the faint fragrance of lotus leaves.

"It seems that in addition to the fragrance of lotus leaves, there is also the smell of meat. Could it be steamed pork?

No, no, it’s okay to eat pickled cabbage in the morning, but there’s no way to eat steamed pork with rice flour early in the morning, and the aroma also has a very mediocre aroma of rice. Could it be lotus leaf rice?

Chef Zhou is really ingenious, I wonder where he got the fresh lotus leaves?"

Not to mention being on the train, you may not be able to buy fresh lotus leaves at any time even in the vegetable market. The confused Xu Ning was a little excited because of this. It seemed that he was relaxing during this trip and found it by mistake.

Choose a topic.

If Zhou Zhou's performance is still as good as last night, he can open a column for x164 and Zhou Zhou, even if it makes his colleagues in the food team dissatisfied, he won't care much.

Xu Ning is worthy of being the editor of Lixing, and he really guessed it. In addition to yellow vegetables, Zhouzhou also specially prepared lotus leaf rice suitable for breakfast today.

It was also on the platform of Jinling yesterday that Zhou Zhou saw an old woman selling lotus seeds and steamed pork with rice noodles, and suddenly had a whim. It happened that this delicacy existed in this parallel world itself. He could search for a bunch of recipes. With his skills as a senior chef, as long as he used his heart,

Just try it out and you can make a top-notch lotus leaf rice.

Lotus leaf rice in this world can be divided into two major systems. The Guangdong lotus leaf rice is gorgeous and has many ingredients, and can even be added with various seafood; the other is Jiangnan, which strives for elegance and puts more emphasis on the combination of rice. It only uses two or three kinds of auxiliary ingredients.

Elegant version.

Zhou Zhou finally chose the Jiangnan Qingya version. After all, the ingredients at hand were limited, and Fatty Liu was careful enough, but he did not replenish them with various seafood.

The elegant version of lotus leaf rice pays most attention to the essence of the dish. In addition to the lard, salted duck egg yolk and marinated pork dices that must be used, fresh lotus leaves are a must, and the combination of various rice is also a must.

Among the ingredients delivered by Fatty Liu are the famous Qinyou salted duck eggs. You only need to take the yolk and warm it slightly before adding it to the dish.

The old lady’s lotus leaves were also the freshest lotus leaves picked from Xuanwu Lake in Jinling. Jinling is famous for its good water quality. The girls here are all white and fresh, so the lotus leaves they produce are naturally good.

All the vegetables in the kitchen were used up last night, but there was still some marinated pork left. Cut into cubes and can completely replace the ordinary marinated pork, and the taste will only be better.

The most important aspect of this delicacy is the combination and cooking of various rice types. Fatty Liu sent rice, japonica rice and glutinous rice according to the list drawn by Zhou Zhou. The washing and steaming time of these three kinds of rice were determined one after another.

The order of adding them to the pot has different requirements, and the ratio must be strictly 2:1:1.

Especially for glutinous rice, a certain amount of lard must be added when steaming, so as to fully bring out the unique aroma of glutinous rice and ensure that every grain of rice is crystal clear.

Zhouzhou first carefully washed out the rice and japonica rice; first he washed the japonica rice, and after passing it through water three times, he left the water from the third wash of the japonica rice to wash out the rice that had only been slightly rinsed with clean water. This is called borrowing japonica rice.

Neutralizes and rinses away excess rice oil.

Then spread the two types of rice evenly on the steaming plate and steam for five minutes at medium-high heat. At this time, the two types of rice have just reached the point where they are broken, and the rice grains have expanded slightly, allowing them to absorb various essences.

At this time, steam the glutinous rice mixed with lard directly. First, place the freshly broken rice and japonica rice on a lotus leaf, place crushed salted duck egg yolk and diced pork with clear sauce on it, and then pour the soy sauce into the bowl.

, apply it lightly with your hands; soy sauce must not be poured directly, otherwise the flavor will not be even enough.

In addition to soy sauce, this lotus leaf rice does not use salt, let alone various spices, chili peppers, etc.; Jiangnan lotus leaf rice pays attention to elegance, and the duck egg yolk and diced pork in clear sauce are enough to ensure a rich taste.

The last step is to cover the steamed glutinous rice with lard on top, take another lotus leaf as the cover, wrap the various rice and ingredients into an oval with the upper and lower lotus leaves, and then use

Tie it with straw rope, put it in the steamer and steam it for ten minutes.

During the final steaming process, the glutinous rice juice mixed with lard will slowly penetrate into the rice and japonica rice below, and the moisturizing substance will penetrate into every corner of the lotus leaf rice silently, creating a variety of rice, meat, egg, and

The fragrance of lotus leaves blends perfectly.
Chapter completed!