The train's steel wheels ran on the rails covered with a thin layer of ice, and it suddenly became as brisk as a high-speed train, but the experienced "old locomotive" lowered the speed very cautiously.

In such bad weather, the train may derail at any time due to hailstones falling on the rails. Only by reducing the speed to no more than 50 kilometers per hour can the danger be avoided.

As a result, it would take at least an hour and a half for the x164 to pass through the five beams. The extremely bad weather seemed to freeze the oxygen. Passengers who were tortured by high altitude sickness even put their mouths to the oxygen holes, but they still felt like they were

Just a fish out of water.

At this moment, for those passengers from the plains, even eating and drinking has become a burden. They don't know when the nausea will subside. Now they feel like vomiting even if they don't eat, let alone looking forward to a delicious dinner.

In the past, every time the x164 train passed through Wudaoliang, the passengers who could not adapt to high altitude sickness would simply go hungry and not eat, or they would eat simple rice soaked in boiling water with pickles, dry chewed instant noodles with boiling water, etc. There were big fish and meat.

At this time, it is poison, and it is only available to passengers from the plateau...

That's why Chen Yan is looking forward to today's dinner very much, because she knows that Zhouzhou will not be very busy tonight and will have more energy to make more delicious food.

Experienced train conductors will not worry too much about passengers with high nausea and vomiting. They should be able to adapt to high reflexes in about half a day, and they will only eat more deliciously by then.

And this is a necessary procedure to appreciate the scenery of Tibet. First, let the stomach go through a baptism, and then the soul...

Xiao Zhang's voice on the loudspeaker was still sweet, "Dear passengers, if you encounter high fever, please drink more hot water and take rhodiola and other drugs to deal with high fever. Please relax and you will be able to get rid of high fever soon."

various discomforts caused.

In order to help everyone recover as soon as possible, our train has prepared a sumptuous dinner for everyone.

Considering that some passengers are suffering from high fever, Chef Zhou Zhou has specially launched a stomach-nourishing and beneficial roast lamb chop porridge for everyone. The conductor will deliver it to each carriage during dinner, priced at 58 yuan per serving.

At the same time, we have also prepared vegetable and lean meat porridge for passengers who do not eat mutton. I believe that the light rice porridge will soothe your body and mind and make you full of energy tomorrow...

In addition, because the train encountered extremely bad weather when crossing the five beams, most passengers suffered from high altitude sickness. Chef Zhouzhou must concentrate on serving the majority of passengers. The dining car service will be suspended tonight. I hope you can understand.

....'

The dining car service is suspended, which means we can’t have sweet-scented osmanthus for dinner?

Some passengers who didn’t have high fever felt a little regretful, but everyone could understand it; passengers from the plateau showed great anticipation when they heard about ‘grilled lamb chop porridge’.

Grilled lamb chop porridge is definitely the best nourishing food. If you can eat a bowl of it on this snowy night, it will be the ultimate enjoyment.

However, even in several plateau cities in the Qing and Tang dynasties, it is already difficult to eat authentic roasted lamb chop porridge. Although Chef Zhouzhou’s cooking skills are superb, can he even cook northwest delicacies?

“Grilled lamb chop porridge?

This kid can actually think of this porridge dish, it’s really good.”

Hearing the announcement in the carriage, Mr. Zhang Zhouxuan couldn't help but his eyes lit up and he nodded secretly.

Only insiders know the significance of Zhouzhou’s launch of this roasted lamb chop porridge.

Chinese cuisine ranges from eight major cuisines to dozens of local cuisines to Jianghu cuisine. It can be said to be a dazzling array of dishes, but in the final analysis, 99% of them come from the Central Plains.

There is an old saying that all cuisines in the world originate from Lu. In modern times, the three major cuisines of Sichuan, Cantonese and Huaiyang are vying for supremacy. No matter how it changes, even if it becomes Jianghu cuisine, it is still deeply influenced by these major cuisines.

.

But Northwest cuisine is unique.

The northwest cuisine mentioned here is divided into north and south lines with Chang'an as the boundary, including the West Sea, Tibet, and Zhuzhou in the Western Regions. The biggest feature of northwest cuisine is that it is simple, rough, and has the hunting wind of the northwest.

Down to earth!

Only high-end ingredients use the simplest cooking methods. Beef and mutton used in Northwest cuisine, matsutake white dew, and cordyceps, which one is not a high-end ingredient?

Simple boiling, simple roasting, which one is not the simplest and most down-to-earth way of cooking?

It seems easy, but the more it is, the more difficult it is. This simplest cooking method is precisely what gives chefs the most headaches.

So there is a saying that ‘famous chefs don’t come to the northwest’.

Because when you get to the Northwest, you will find that the eight major cuisines and the palace feasts have all turned into nonsense in the most authentic Northwest.

Grilled lamb chop porridge?

Mr. Zhang Zhouxuan has not only heard of it, but he has also tasted the most authentic one!

To this day, he still remembers the little fly shop that opened next to the national highway. The person who cooked the porridge was not a famous chef, but an ordinary old lady from Qingtang.

I still remember that it was a bowl of roasted lamb chop porridge slowly simmered in a small pot. The fragrant and thick rice oil was almost over the edge of the bowl but never spilled over. The fragrant and tender lamb chop inside made him bite his tongue seven times.

.At that time, he was already a top-notch chef, but he was deeply impressed by an unknown old woman.

What a pity... Five years ago, he went to Qingtang again to look for the fly shop, but found that the national highway had been widened, and the shop and the unknown old woman had moved to an unknown location.

Even though he later changed to more than a dozen mutton chop porridge restaurants, he could never find the original taste again.

"Good boy, this porridge is indeed the most suitable for those high-resistance passengers, but are you really sure about this seemingly simple delicacy?"

Zhang Zhouxuan has never looked forward to it as much as he did today, and he secretly decided in his heart that if Zhouzhou could bring him a surprise like "Osmanthus Tie" again, he could consider retiring on x164... My wife has an opinion

?Then come together!

Anyway, he is an old man who has nothing to do. What can he do if he takes a few more round trips? Anyway, he is not short of those few tickets!

...

Chen Yan was a little disappointed. Although she understood Zhou Zhou's thoughts, she still missed that beautiful and delicious plate of sweet-scented osmanthus sticks.

It is said that good-looking food will not make you fat! This is her simplest understanding; and high-calorie carbohydrates are obviously not suitable for people like her who are determined to lose weight.

What's more, it's a whole big pot of rice porridge!

The most authentic roasted lamb chop porridge must be made with pure rice porridge!

This is somewhat like the traditional 'raw porridge' in Guangdong Province. If you want to ensure the taste of the porridge, don't add any other grains other than rice!

Because only rice, which is called "fine grain", can produce a thick layer of rice oil after being carefully cooked for three to four hours. Among all kinds of grains, this is the most powerful proof of rice's noble origin!

What’s the most important thing about grilled lamb chop porridge?

It’s not on the word ‘roast’, but on the word ‘boil’!

Anyone who has made steamed porridge from Guangdong Province will understand that the quality of steamed porridge depends on whether you can cook a good porridge base.

The importance of a good porridge base is even less important than that of Zhouzhou’s brine!

Just cooking this pot of porridge requires extremely high control over the heat. Your hands cannot stop for a moment during the cooking process, which really tests the chef's experience.

It is easy for an old mother who has been making porridge for decades to cook a small pot of porridge, but for someone like Zhou Zhou to cook it directly in a large 200-liter soup pot, it is a hundred times more difficult!

To make a good pot of porridge, the rice cannot be scrubbed, only rinsed.

This is to avoid damaging the rice oil on the surface of the rice. After rinsing carefully, boil water in a pot first, wait until the boiled water cools down, and then reheat until the water temperature is high.

Why boil the water first? This is a necessary procedure to remove alkaline components from the water; the water source in Tibet is variable and may contain a large amount of alkali and heavy metals. If it is not removed thoroughly, a pot of porridge will be useless.

Why should the water be heated to the temperature again? Because if the water temperature is too low or too high, it will have an adverse effect on the surface of the rice, which will directly affect the quality of the porridge.

After the boiled water was heated to about 50 degrees again, Zhou Zhou stood on the footstool and carefully poured the rice into the pot. At the same time, he kept stirring clockwise with a long spoon to spread the rice evenly in the soup pot.

Turn on medium heat and bring the water and rice in this large soup pot to a boil over medium heat.

When the soup pot begins to have a few water pods, and a faint aroma of rice comes out, it is immediately changed to a simmer, and then during the process of three or four hours, you need to stir it with a long spoon constantly. One arm is sore, then

Just change to another one!

The originally clear rice soup was gradually stained with a layer of white mist, and then turned into milky white. When a faint light yellow color began to appear on the surface of the soup, Zhou Zhou immediately accelerated the stirring speed.

The stirring speed was faster, but the force became lighter, and from this moment on, the direction of Zhouzhou's stirring changed from clockwise to counterclockwise.

An instant change of direction is the biggest secret to making a good pot of porridge.

Because this timely change of direction can ensure that the rice porridge that has begun to thicken will not stick to the bottom of the pot, otherwise the pot of porridge will have a faint mushy smell, and it will be useless!

Chen Yan held onto Zhou Zhou's waist with some worry.

She always suspected that Zhou Zhou would fall off the footstool due to fatigue... If this kid fell silly, she might be sad, and being sad would lead to overeating, which would hinder her weight loss plan.

.

So in order to successfully lose weight, let's give this guy a break.

For three and a half hours, a thick layer of rice oil appeared on the porridge. Zhou Zhou gently lifted the long spoon and pressed it on the porridge with the bottom of the spoon. A pit appeared, and there was no reply for a long time.

Original condition.

This pot of porridge is done!

Zhou Zhou took a breath.

Even with a hundred years of experience, he was always on tenterhooks during these three and a half hours. If it crashed, he would lose face and the passengers would be disappointed.

Immediately turn off the heat and cover the soup pot. The residual heat in the pot is enough to maintain it for at least an hour, and you don't have to worry about the pot getting burnt. After all, all that's left now is to prepare the top-quality salt flat lamb chops.

Zhou Zhou didn't forget to smile at Chen Yan after he jumped off the footstool.
Chapter completed!