Douluo Continent on the tip of the tongue

Mutton steamed buns originated from Shaanxi Province.

Among them, the steamed buns are made from dead dough. Seasonings are added to the dough, then rolled into small cakes, and then cooked directly in a pan.

Due to the use of dead dough that has not been fermented with yeast, the bun itself is not soft, but has a somewhat chewy texture. After being baked in the pan, both sides will have a slightly brown color and a rich flavor.

The smell of bread.

The non-soft texture makes it easier to break into small pieces the size of soybeans, and it does not fall apart after cooking, is not sticky, and is tasty and chewy.

This was the mutton steamed bun in front of Tang Zi at this moment. He was completely conquered by just one bite.

After being cooked in the delicious mutton soup, the aroma and texture of the steamed buns still remain. The delicious and unique flavor of the mutton soup slowly penetrates into the steamed buns during the cooking process, adding a bit of flavor to the steamed buns.

The new delicious taste, combined with the seasonings originally added to the steamed buns, create a perfect taste feast.

Not only that.

Among the steamed buns, in addition to the delicious mutton soup and cooked steamed buns, there are also vermicelli.

As Tang Zi carefully took a bite of the steamed bun into his mouth with chopsticks, the vermicelli that had been thoroughly mixed with the steamed bun during the cooking process also entered his mouth.

The slender and translucent vermicelli has a somewhat soft and elastic texture, and is wrapped around the pieces of steamed buns. During the process of chewing the steamed buns, the vermicelli is also chewed together.

The soft and elastic texture bursts out in the mouth together with the texture of the bun during this process.

Uncooked steamed buns are chewy, but the chewy texture is a bit brittle and tastes good, but not amazing.

After the steamed buns are cooked, they are completely different.

Although it is dead noodles, as it is constantly soaked and infiltrated by the mutton soup, the taste and texture of the steamed buns have also undergone considerable changes. The chewiness has not been reduced at all, but the brittleness has quietly disappeared and turned into a more peculiar one.

Toughness, toughness and tendons work together in the process of chewing. Generally, we call this kind of texture "chewy".

The chewy steamed buns and the soft and elastic vermicelli wrapped around the surface of the steamed buns intertwine in the mouth, bringing a wonderful texture. At the same time, the special flavor of the mutton soup itself blends with the flavor of the fried noodles in the steamed buns.

How could Tang Zi not be amazed by how delicious it is?

Therefore, after eating steamed buns in one bite, Tang Zi felt regretful in his heart.

While Tang Zi was savoring it, Zhou Long on the other side also finished the two mouthfuls of steamed buns that were given to him.

Zhou Long's eyes were shining, "Give me some more?"

"roll!"

Without raising his head, Tang Zi took another bite of the mutton steamed bun into his mouth. While he was enjoying it, he suddenly noticed that there were two small plates next to the big bowl containing the mutton steamed bun.

This is…

Tang Zi blinked and remembered.

This seems to have been brought along with Junior Sister Ji when she brought the mutton steamed buns just now.

But his attention just now was focused on the steamed bun bowl as big as his face, and he didn't pay attention.

Is it something to eat with steamed buns?

Tang Zi had some doubts on his face. He picked up the menu and flipped to the introduction of mutton steamed buns. Only then did he realize that he had not read the introduction just now.

I saw at the bottom of the introduction that it said: The mutton steamed bun can be eaten with sugar garlic and spicy sauce.

Candy garlic? Chili sauce?

I glanced at the two small plates. One of them contained a few cloves of garlic. The garlic was about the same color as fresh garlic, but there was a layer of water on the surface, as if it had been pickled, and it didn't have the richness of fresh garlic.

Garlic flavor.

In the other small dish, there is a thick red sauce, in which slightly yellowed pepper seeds and finely chopped red pepper meat can be vaguely seen.

Pick it up and smell it. The spiciness is not pungent, and the spicy feeling makes your mouth salivate instantly.

Wonderful!

Although the introduction does not specify how to pair it, the way to eat the food is common.

Seeing the so-called sugar garlic and spicy sauce in front of him, Tang Zi understood in an instant.

He first used chopsticks to pick at the edge of the bowl of mutton steamed buns, letting a small mouthful of mutton steamed buns gather on the edge of the big bowl closest to him. Then he used the small spoon that came with the spicy sauce to scoop up a little spicy sauce and sprinkle it on the mutton.

Serve the steamed buns.

Seeing that the originally not very bright mutton steamed bun suddenly had a bright and attractive red color, Tang Zi chuckled and used chopsticks to take a bite of the mutton steamed bun with spicy sauce into his mouth instantly.

The flavor of the chili sauce is wrapped up in the delicious taste of the mutton soup, and it explodes instantly during the chewing process. The delicious experience is not reduced by half, but with the addition of the chili sauce, it has a completely new improvement.

In just a moment, Tang Zi was shocked by this new way of eating.

Just a spoonful of this so-called spicy sauce makes the mutton steamed buns even more delicious than before.

So... what about sugar garlic?

After taking a bite of the mutton steamed bun, Tang Zi's eyes shone brightly as he stared at the sweet garlic in another small plate.

He picked up one of the pieces with his big hands, put it directly into his mouth and chewed it.

At this moment, the wonderful taste of mutton steamed buns still lingered between his lips and teeth, but the addition of sugar and garlic added a slightly different experience to this wonderful taste.

It is completely different from the strong garlic flavor that Tang Zi had guessed before. The garlic flavor in this sugar garlic is still there, but it has become very thin. Instead, there is a different kind of sweet and sour taste that is quite rich, which is different from the hint of garlic.

It blended in, slowly erupted during the chewing process, and then blended with the taste of mutton steamed buns remaining between his lips and teeth, and the wonderful feeling of being extremely high suddenly appeared.

Tang Zi has always been insensitive to raw garlic.

Although he is tall and thick and loves to eat meat, the strong smell of raw garlic is still too strong for him.

I ate this bite of sugar and garlic purely out of my infinite trust in Boss Qi.

But at this moment, he only had one thought in his mind.

So garlic is such a delicious thing?

Because the smell of garlic is so strong, many people are disgusted and resist it and tend to ignore one thing.

That is, garlic tastes very good.

Even raw garlic has an excellent tender and crisp texture, while the pickled sugar garlic is a little less crispy and a little more soft and tender, and the taste experience has gone up a few levels.

, paired with the unique taste of sugar garlic, it is even more wonderful.

After a mouthful of sugar and garlic, Tang Zi felt his appetite was whetted. He couldn't help but take two more bites of mutton steamed buns, and then he picked up a piece of mutton with some cherishment and put it into his mouth.

The mutton has been cooked until it is soft but not rotten, almost melting in your mouth.

Although he had already experienced the pure delicious taste of mutton when eating mutton steamed buns, Tang Zi was still amazed when he actually ate mutton and the deliciousness exploded again.

A bowl of mutton steamed buns is quite heavy, but Tang Zi's stomach is also quite large. As he eats each mouthful of mutton steamed buns, his eating style seems to be influenced by the mutton steamed buns, and he becomes more generous.

Soon, he finished a bowl of mutton steamed buns. Looking at the empty bowl, Tang Zi scratched his head.

He finished eating the mutton, vermicelli and steamed buns, and was thinking of taking a few more sips of soup.

But why is there no soup in this bowl?

Obviously, the mutton soup has such a fresh and strong flavor in the steamed buns.

Tang Zi didn't know that mutton steamed buns are divided into several types according to the preparation and eating methods.

The soup in front of you has completely penetrated into the steamed buns and been fully and evenly absorbed by the steamed buns. There is no soup in the bowl. It is called "dry".

And this is also the method of making steamed buns chosen by Qi Han.

Therefore, the steamed buns in front of you naturally cannot have mutton soup left.

Just when Tang Zi was feeling regretful, Ji Yunruo walked towards him again, "Senior brother, this is the original mutton soup, and it is also part of the mutton steamed buns."

Ji Yunruo held a medium-sized bowl in his hand. There was nothing else in the bowl except a slightly turbid white-brown mutton soup.

Tang Zi was overjoyed, "It's just the right time."

He immediately took the mutton soup and took a sip.

Tang Zi breathed a long sigh of relief as he felt the delicious mutton taste explode in his mouth again, and the wonderful soup flowed into his belly, bringing a warm feeling to his whole body.

Next time I come, I’ll eat mutton steamed buns too!