Food: Start with a big spoon in the university cafeteria

“I seem to have misunderstood, the students are waiting in line to eat.”

Wen Yi felt that she had just walked all the way, and if there was a hole, she could awkwardly drill into the power.

At all, no one came around to chase the stars, and she even looked for a bodyguard.

She hadn’t even had a meal to be taken seriously.

And her fans are fake.

While shouting her name, she stood still and did not move, afraid that the position would be replaced by the person behind her.

I’m afraid it’s a fake fan!

“Maybe people in sports schools pay more attention to eating, don’t take it seriously.”

The agent coughed twice in embarrassment and comforted the devastated Wen Yi.

“Go fast and walk fast, I feel that I have a shadow on Huada.”

…

At this time, in the hall on the first floor of the canteen, a reporter looked at the photos he had just taken with satisfaction.

“What a big gain!”

“I didn’t expect to come to dinner and meet Wen Yi.”

“Laugh to death, this text sent out absolutely has traffic, in the belt of BGI this Internet red canteen, I have a bonus this month!”

Ren Zhou suddenly felt that this meal was still happy even if he did not grab his favorite potato stewed beef brisket.

Since he saw this Internet celebrity canteen on the Internet, after the opening of various Internet celebrity rich second generations, he has come to crouch with a camera every day.

Isn’t that a bit of news?

“I thought you came every day because the food in the canteen was delicious, but I didn’t expect it to be because of work.”

His friend sat across from him and sighed.

Sure enough, the opportunity was left to those who were prepared, squatting for so many days, and really squatting to useful news.

Ren Zhou heard this and smiled awkwardly.

To tell the truth, he really came out every day under the pretext of finding materials because the food in the canteen was delicious.

I didn’t expect that the blind cat could really touch the dead rat and photograph Wen Yi.

…

At the end of the evening meal, everyone ended the day’s work, and one by one they were excited.

When Xu Ming came, everyone was ready to stay in front of the stove.

The miscellaneous employees have already mentioned that they are off work.

The rest are the chefs who cook.

“Let’s start, if you want to eat dishes on the menu, you can sell them.”

When all the chefs in the back kitchen came to the interview, Xu Ming had eaten their stir-fried dishes, and there were basically two specialty dishes, and each chef made his specialty dishes every day.

With so many chefs added together, the menu is certainly more than enough.

And from time to time, there are recipes given by Xu Ming.

“Boss, can I make pot rice?”

Speaking is the new chef Liu Tian in the past two days, who is not very old, saying that the family is cooking rice.

“Yes.”

It just so happens that the back kitchen has not yet made a window for pot rice, if cooking can be taught, just multiple pot rice.

Rice is not easy to make, but a well-made rice has a long aftertaste.

A good pot of rice should be a good combination of meat and vegetables, the color of vegetarian dishes is bright, and the meat dishes are not old.

The general classic pot rice is the sausage pot rice, ribs, beef, chicken and so on.

Only to see Liu Tian take out an old casserole from the cabinet, it seems that he often uses.

The ribs on the side are all ready, and it seems that the ribs are going to be made into a pot of rice.

If it is ribs, the maturity is preferably close to deboning. The aroma of the meat penetrates deep into the rice, and even the taste of the pot is soaked to perfection.

Xu Ming watched Liu Tian smear a layer of oil under the casserole, and the soaked rice was also stirred with a little salad oil.

Then bring to a boil on high heat and turn the heat to a low heat.

At this time, it is best to simmer until eight ripe.

Then you can stack the half-cooked meat dishes prepared in advance, cover the lid with pores and simmer for ten minutes, and then put the vegetarian dishes on it.

Add the shredded chili pepper and shallots before cooking, drizzle with a little sesame oil and finish.

But Liu Quan’s kung fu obviously did not reach home.

Ribs are suitable for use with root vegetables such as carrots and potatoes, and he is paired with small vegetables.

The leafy vegetables are messy on the pot of rice.

However, many shops that make pot rice like to put leaf vegetables because it is relatively simple to make.

It is estimated that Liu Tian’s family’s pot rice is also doing this.

“Boss, you taste.”

Just shouted Xu Kitchen with everyone, this will serve pot rice, it seems a little nervous to call the boss.

Xu Ming picked up the spoon and looked at the bottom of the pot.

The color of the pot looks OK, but the oil brush is too much, it looks a little greasy.

Looking at the rice, the cooking heat is OK.

After tasting the small green vegetables, there was no taste.

The ribs are not in place, and the heat is not in place.

The pot rice sauce is OK, this kid probably copied the pot rice sauce at home, but it was almost meaningful.

Pots made of tiles have relatively high requirements in terms of heat control.

But the overall taste of craftsmanship can score a five.

“Okay, you recently learned to make rice with me on the second floor, and practiced selling it alone in the small window.”

Liu Tian was overjoyed to hear this, this is simply unattainable!

“Boss, it’s just the pork rice I made.”

A portion of marinated pork rice is served on a plate and looks quite like that.

What are the conditions for authentic marinated meat rice?

The rice should be fragrant and tough, the marinated meat should be juicy, fat and not greasy, and the crispy and delicious pickles are really impossible to refuse.

To make such a delicious marinated meat rice, the key is that the meat must first remove the fishy taste, and then brine into the taste, which link can not be done in place, will make the taste of the marinated meat rice discounted.

Xu Ming scooped a spoonful of marinated meat, accompanied by rice to eat in the mouth, fat but not greasy, sweet and salty.

Not bad.

However, this brine meat is brine out of the brine meat package he mixes, and the brine eggs are also brine together.

“You’ll save yourself when you get there.”

Xu Ming smiled and looked at the opportunistic young man in front of him after eating.

“Braised meat rice can, white water hot writing green vegetables together, add a brine egg, a portion of 20, go to a window to sell.”

“Thank you boss!”

…

“Boss, my mapo tofu rice bowl.”

Another guy came over with a portion of mapo tofu rice bowls.

Xu Ming looked at it lightly and tasted it without expression.

“The appearance is not too good, mapo tofu pays attention to hemp, spicy, hot, fragrant, crisp, tender, fresh, alive, what do you have?”

“The so-called hemp is to sprinkle the appropriate amount of peppercorns when the tofu is in the pot, you put the time is obviously not right, the peppercorn selection is not good hemp taste throat.”

“Spicy you have, but hot is not, hot is the characteristics of tofu to maintain the temperature of the whole dish after the pot, not easy to cool.” Every time I chopsticks, I eat the taste of just baking, you and I eat it in the mouth is not hot, the taste of unhot tofu will be greatly discounted. ”