Food: Start with a big spoon in the university cafeteria

The ribs and sauce are added, and within two minutes, the unique rice flavor of this pot of rice will come out.

The two pots of rice cooked together, a pot of rich aroma, you can clearly smell the aroma of rice and ribs.

When you ask another casserole carefully, it is very common.

There was nothing but a faint smell of rice.

Liu Tian’s expression was also deeply shocked.

“I knew there was a gap, but I didn’t expect it to be so big.”

Zhao Tianming, who was next to him, put down the spatula and walked over to smell it, and looked at Liu Tian with pity.

“Well, everyone is already crying, so don’t hit them.”

“It is very difficult to make a good pot of rice, the ingredients of the pot rice are flexible and diverse, but it varies from time to time and place, cooking in many places is different, we must pay attention to the heat, but also because the origin of the rice is different, the degree of new and old is not the same, and the difference in water absorption controls the amount of water.”

“The degree of heating preheating of various meats is not the same. To put these materials in the same pot to cook, cooked without raw and unburned, to maximize the preservation of nutrients and original taste, it is necessary to identify the texture of various materials, strictly grasp the heat, so that the heat is just right, do you think it is very simple? ”

Liu Pengxiang’s family restaurant also sells pot rice.

Nature understands the difficulty of this dish.

He had also tried to make pot rice, the taste was really not flattering, it seemed that everything was available, and everything was not refined, but he learned a four.

“I didn’t expect this to look so hard to look at the simple pot rice!”

When the heat comes.

Xu Ming used a tool to move the casserole from the stove to the table.

As soon as the lid was opened, the hot air flew straight up.

After the white steaming heat disappeared clean, I saw the whole picture of the pot rice.

The shiny and shiny look at the tender ribs piled on top of the crystal clear rice.

The fine white fragrant rice exudes a strong fragrance, like a white beauty put on a luxurious coat, slowly walking towards you, tempting you to eat her.

Xu Ming punched in a raw egg, sprinkled some green onions, and poured in the special pot rice sauce.

These things are also added, and the rice cooker makes a nourishing sound.

Small potato grains cooked in advance are also scooped into a spoonful.

By using a spoon to pluck the pot at the mouth of the pot and go deep along the pot to the bottom of the pot, you can easily peel off the bottom of the pot.

The grain of clearly visible silk seedling rice is burned by the smooth bottom of the pot to produce a layer of golden yellow pot, with a layer of shallow lard, the overall look is not greasy, but more attractive under the light.

The spoon is knocked the pot, and the complete semi-circular pot is directly knocked into pieces.

Everyone picked up the chopsticks, swallowed the saliva involuntarily, picked up a piece and sent it into their mouths and chewed it.

The pot that just came out of the pot is still hot, and it is very hot.

But when you chew it in your mouth, it is really caramelized and overflowing, and you can also eat the meat aroma of the ribs, which is really more and more chewy.

“Sleeper, what a good taste!”

After everyone finished eating the pot in their mouths, they stared at the rice and ribs.

Xu Ming used a spoon to mix the remaining pot of rice ribs, eggs, eggs and potatoes together.

The residual heat of the casserole directly cooks the raw eggs.

The boiled soft potatoes are directly integrated into the rice.

Picking up the spoon and taking a bite, everyone was immediately stunned by the taste of this entrance.

The perfect combination of ingredients and the rice pot when eaten in the mouth is truly delicious.

The taste of one bite is also very rich.

The pork ribs are tender and fragrant, the rice has a fragrant and chewy aroma, and the potatoes and pots mixed with it enrich the taste, if you eat the rice wrapped in egg liquid, the taste still has a hint of moisture, the beauty is not good!

A few people divided a pot of rice in three or two clicks.

Xu Ming himself tasted two bites.

It tasted as good as he thought.

Everyone looked back to find that Liu Tian’s pot rice had been left out in the cold and no one cared.

The contrast between the two is too strong.

Everyone also shared the pot rice he made, and told the shortcomings and gaps in taste and taste were all told one by one, so that Liu Tian could improve it.

“The first two days were not the Qingming Festival, I heard people say that now students are already burning paper for themselves after the Qingming Festival, burn more money for themselves, and when they get to the bottom, they will be much richer than others.”

Everyone got together to chat after eating.

Zhao Tianming shared what he saw in the circle of friends.

“Are all the students rolling up like this now?”

“Horror!”

“Who is so clever as to come up with such a volume of ideas?”

I’m afraid that the people who know are stunned, this living inner volume is not enough, has begun to roll to death.

…

After teaching Liu Tian, Guo Xiao also came.

I also brought a freshly prepared chicken rice.

Shredded turkey meat is spread over white rice, and some shallots are crispy, a slice of stained radish, and drizzled with chicken fat marinade.

Xu Ming tasted it, this time the chicken rice used turkey retreat, after making it, even the belt meat was torn into chicken shreds and spread on the rice.

Chicken with skin is a little more tender than chicken breast.

“The key to the taste of chicken rice depends on the combination of meat, juice and rice, and the meat is delicious and tender, and it must not appear woody or fishy. The frozen turkey legs you used were not handled well, there was a fishy smell, which affected the taste, and the tenderness was there but no umami. ”

“The marinade should be mellow and refreshing, not greasy or too salty. The rice must be cooked with precise teeth. ”

“So you’re only tender, come on!”

…

After such a busy teaching, the sky also darkened.

Xu Ming also began to cook and prepare for dinner.

I don’t know if I found a way to unlock special recipes, for guests booking on the second floor, these dishes he is too lazy to do, and it is better to study the recipes with time.

In other words, where did that basket of locust flowers in this corner come from?

“Where did this basket of locust flowers come from?”

Xu Ming walked over and squatted on the ground and grabbed a handful and sniffed it.

“Tianming sent the pig food back with it.”

Liu Pengxiang took the chicken rice made by Guo Xiao and ate it again, and the taste was even OK, just filling his stomach.

When I saw this basket of locust flowers, I thought of locust flower rice.

This basket can be boiled in a big pot.

Locust rice is rice mixed with locust flowers, and you can use rice or flour.

Xu Ming loves flour.

The flour and locust flowers are mixed together and steamed, and the various spices are steamed in the pot, and it is simply done.

“Send it to the first floor to sell, just leave some food for yourself.”

Xu Ming steamed two large pots by hand, and this thing will eat fresh, and in time for this good time in spring, there will be so many ingredients that can be eaten.

“What’s that?”

At the meal point, everyone was queuing up, and I saw the chef on the second floor carrying two large iron barrels down, and seemed to smell a trace of fragrance.

“It seems to be eating!”

“Is the groove a dish that was moved down from the second floor?”

“Yes, yes, moved to the window!”

“Wow, it’s locust flower rice, when I was a child in the countryside, my grandparents made this meal during the locust blossom season!”

“There is locust flower rice in the canteen!”

…

The originally dispersed team, after seeing the window of the locust flower rice, everyone rushed to the window of the locust flower rice.

“Handsome man, bring me a pot!”

The first man to run over came out with an iron basin directly from behind.

“Xu Kitchen’s locust flower rice, limited!”

As soon as the crowd heard that Xu Ming had done it, there were more queues.

“Let’s have a copy!”

The student who eats wears a mask and hat, picks up a bowl and holds a bowl, weighs it up, and pours it into the student’s basin.

The steaming locust flower rice is tender yellow and yellow, smelling with a floral fragrance, and has a very sweet feeling.

The first student to eat it in his mouth looked at the locust flower rice with wide eyes and amazement.

The taste in the mouth is actually accompanied by a sweet floral fragrance, the floral fragrance is mixed with the aroma of noodles, and the aroma remains between the lips and tongue for a long time.

The sweetness left on the tip of the tongue when the maltose in the flour is decomposed, the incense retained by the locust flowers and the saltiness in the rice are mixed together, one grain, one by one… It seems to stick together, and it seems to be clear one by one.

The more you chew, the more fragrant you are, the more you chew the more fragrant…

People can’t stop.