The leisurely life of rebirth

The small restaurant was deserted and unpopular in the winter, so it was a great time to relax. Master Liu and the others were used to being busy, but they were not used to it. It was rare for diners to come to the restaurant, so they naturally tried their best.

Of course, what Master Liu was interested in was not that they were stupid and had a lot of money, but that they were from a wealthy family and had tasted countless delicacies. Alas! To put it bluntly, it was because of their tricky mouths that he particularly liked their golden tongues.

It’s best to eat.

After all, farmhouse restaurants are mostly diners, not gourmets. The opinions given by David and others are definitely constructive and will help improve their cooking skills.

The small restaurant is quiet, simple, rustic, tranquil and has a fresh pastoral style. Sitting here is particularly comfortable.

Soothing lines and bright colors can always arouse people's appetite. The simple and elegant log color is the main color of the restaurant, with sky blue and seaweed green as embellishments. Tableware and accessories are in the color.

』The harmonious unity of colors makes the entire small restaurant present a natural beauty that abandons tediousness and luxury.

David Yu, who was used to seeing colorful flowers and neon lights, felt a sense of calmness in his heart, and more of a yearning for the return of nature.

Small restaurants always give people a very natural and comfortable sense of weight, which fully embodies the rustic atmosphere of the country. Whether it is table cloth or wall hangings, various soft fabrics can always bring relaxation and relaxation to people.

The feeling of comfort makes people long for quiet solitude after a tiring day.

I took a long breath and stretched out. The pace of life seemed to slow down, and I was far away from the hustle and bustle of the city.

David Yu liked staying in the small restaurant more and more, and finally even brought his laptop and started working in the small restaurant.[

Although it was a little troublesome, there was no Internet, no email, instant messaging, and the finished documents had to be sent back to the hotel using a fax machine, but he gradually fell in love with such a simple life.

Steven lay on the table like a puddle of mud, "David, you are really stuck with that old man."

His answer was the crackling sound of the keyboard, and Steven said pitifully, "David is so chatty here! A small place is a small place, and it can never be compared with a bustling metropolis. Ah! I miss bars, nightclubs, and beautiful women.

ah!"

"Beauty!" Steven's eyes suddenly brightened up! "Blonde beauty! She is much more beautiful than I have ever seen.

Tall, straight, and slender. Like a metasequoia, her hips are straight, and her legs are spread as long as a long-handled scalpel. When walking, she crosses her feet in a straight line. She looks straight and looks long.

Her hair is fluttering, golden and transparent. She is so beautiful that she is arrogant." He closed his eyes and pressed his face against David's arm.

He rubbed his shoulders and said with a drunken look on his face, "The skin should be called snow skin, it's so white! 'Like snow, like silver', delicate, firm, crystal clear, like a thin tire

Porcelain is 'as thin as paper and as clean as jade', so I dare not touch it. It is so tender that it looks like bean sprouts, which can be soaked in water when pinched."

Steven pinched David Yu's hand and opened his eyes suddenly, "Fuck, you're thick-skinned." He shook his hand in disgust.

He saw that David was still typing on the keyboard and continued to recall, "The blonde beauty is so beautiful and charming. She does rough work, dresses like a peasant woman, and is also elegant and charming.

Tsk tsk... Elegance is not just a kind of beauty, nor is it a deliberate display of orchid fingers, nor is it a nasal drawl. She needs the baking of culture and art. A beautiful appearance is just a still life, elegance is lively.

The soul glows from the inside out.

Watching them doing farm work is like a graceful rhythmic exercise. The literary and artistic atmosphere makes your heart flutter. My blood rushes, my heart beats, and I am panting. Hurry up, hurry up and give me quick results.

Heart-saving pills!" Steven said hilariously, grabbing his chest with both hands.

"There are no quick-acting Jiuxin Pills, but there are dry-fried oxhes!" Master Liu said with a smile as he placed it on the dining table.

"It smells so good!" Steven immediately said with a bright face, "Now the only food here is exciting."

He picked up his chopsticks and ate happily, and said with a moved face, "You can eat authentic dry-fried beef river! Oh! Master Liu is so good at his craftsmanship!"

"Thank you!" Master Liu said proudly.

David Yu closed the computer and started eating, "Yeah! It's not bad! It would be better if the wok (huo) is more powerful."

"No! I think it's already very delicious." Steven ate it deliciously.[

"You! You eat all the pig food!" David Yu sneered.

"Hmph! Who wants to be picky like you?" Steven said disapprovingly.

"Wok Qi, Wok Qi?" Master Liu kept chanting as if he had cast a restraining spell.

"Master, what is wok gas?" the young apprentice next to him asked curiously.

"Wok is so hot? These two words are rarely known to northerners, but for Cantonese food stalls, they are almost the highest aesthetic realm.

This is Cantonese, wok is a pot, and wok gas is pot gas. But speaking of wok gas is not authentic, unlike wok gas, which can cause the Pavlovian salivation reaction of Cantonese people.

What is wok gas? No matter what kind of dish, there are three words to pay attention to, enough wok gas! What is enough wok gas? In fact, it is very simple, just like dry-fried beef river. The bean sprouts are crisp enough and the rice noodles are dry enough.

We are all good at sex, but the most important thing is to serve it spicy! This is called Wok Qi!" Fang Monan paced and stepped into the small restaurant. "Wok Qi refers to the way the wok is cooked.

Cook food and use its fierce firepower to retain the flavor and taste of the food; and cooperate with appropriate cooking time to bring out the essence; make dishes with complete "color", aroma, taste and shape."

"Little sister of the Fang family, do you know a lot?" Steven paused with the chopsticks in his hand, then started eating with a slurping sound.

David Yu looked at the girl in front of him in surprise. He always had a feeling that he couldn't see clearly or "touch" her. During the few days at the farm, he heard and saw a lot, especially her peaceful and peaceful demeanor.

There was a look of embarrassment and embarrassment in his eyes that he had been seen through.

David Yu avoided her gaze. It was hard to imagine that he would be afraid of looking at a girl, and silently ate the fried beef river.

"Nan Nan, how can I achieve the kind of wok energy you mentioned?" Master Liu asked anxiously, and his apprentice looked at Fang Monan curiously.

Fang Monan was sitting at another dining table, with one hand on the dining table and the other on the back of the chair, with a freehand and elegant posture.

Steven scratched his head in surprise. How could a girl have such a free and easy style, especially in a small place? If he really couldn't figure it out, he would just give up. He would be interested to hear what she had to say.

Fang Monan laughed and said, "To have a wok, you can't achieve it without using an iron pot with fierce fire and quick attack. If you go to a food stall in Hong Kong or Yangcheng to eat, the chef will throw the dishes in the iron pot into the air amidst the loud noise and blazing fire.

, a flame bursts out from the pot from time to time, and for those who are not used to it, the sound and light effects are really shocking."

David Yu said, "Actually, in addition to fried vegetables, stir-fried beef and other Cantonese dishes that rely on wok gas, Lingnan claypot rice also relies on wok gas. When a pot of claypot rice is served, there is no smell of burnt aroma when you open the lid.

If you can’t scrape out the yellow rice cake from the bottom of the pot, real diners will feel deeply cheated.”

"How much do Lingnan people love wok gas? When Hong Kong food magazines introduce Italian dishes, they often praise a dish of spaghetti for being well fried, and immediately show their timidity!" Fang Monan said with a smile.

"Why are you showing off your timidity? There's a lot of fried spaghetti!" Steven asked without knowing why.

"Idiot! Italians only stir-fry, not stir-fry. They pay attention to retaining the richness of the juice in the pasta sauce, so that every bite is juicy. Hong Kong people stir-fry instead of stir-frying, which dries up the juice and makes it juicy and delicious. This is

This is the biggest difference between Hong Kong chefs making pasta and Italian chefs. As for the sauce, it’s not difficult to learn,” David Yu said with a chuckle.

"Oh! That's it. If you didn't tell me, I really wouldn't have noticed it." Steven suddenly realized.

David Yu said without regret, "With the decline of food stall culture in Guangdong and Hong Kong, the aesthetics of wok gas are also declining day by day. You will never smell the oil fumes in luxuriously decorated high-end Cantonese restaurants. If the wok gas is

In terms of aesthetics, compared with Din Tai Fung's Xiao Long Bao, Da Hu Chun still has a wok-like flavor, and compared with Dadong Roast Duck's lotus leaf cake, Quanjude still has a wok-like flavor... Once common people's delicacies and traditional delicacies enter the room,

, being highly civilized has greatly distanced itself from its origins.”

'Eh! No wonder he is so attractive. Aside from his handsome appearance, tall figure, knowledge and temperament, he is enough to attract women. Coupled with his extraordinary family background, tsk tsk...it's not like people are flocking to him! No wonder

It's taboo." Fang Monan cursed in his heart.

Fang Monan said with a smile, "So of course wok gas is not the highest level of gourmet food. The locals in the Loire Valley of France make the cream cuisine 'refreshing and pleasant', and you will never get tired of eating it, even in

It feels very refreshing in the summer. When asked about the secret, it is to never use high heat to cook. "The soup must not bubble and the butter must not smoke."

Steven cursed, but this little girl from the Fang family is really well versed in Chinese and Western knowledge! How could she possibly know if she doesn’t really understand.

Master Liu understood as soon as he heard it, "It's the same with good Chinese food. The soup is boiling over high heat and the dish is simmered over high heat. There's no delicate taste. The most important thing is that it's just right."

Fang Monan nodded, "Although it is regrettable that the aesthetics of wok gas will gradually decline, the wok gas stir-fried dishes that diners are now obsessed with. When the delicious stir-fried dishes first came on the market, it is not like the 'chuck, chuck' moment of uncovering the lid of Teppanyaki.

The accompaniment for the appearance is quiet.

However, the bright colors and the lingering fragrance can be transformed into a piece of music, which is Beethoven's improvised moonlight music for the shoemaker brother and sister. The piano melody opens up the moonlight world of the listener; the stir-fried flavor

It also opens up the imagination of the viewer and brings them into the kitchen a few seconds ago: a three-foot flame is blazing in the kitchen, and the chef is stirring the wok with one hand. Stir-frying and frying, you can watch it just as you sneeze.

The moment I missed it, the stir-fried dish was on the plate, the hatred was no less than the moment of witnessing the "sexual" moment when I turned around and missed the "ball entry"."

"Haha..." Everyone smiled knowingly. Under the guidance of her words, they tasted carefully, and this simple stir-fry became "charming".

"Master Liu, let's have another plate." Steven shouted with a smile and enthusiasm. (To be continued...)

ps: please pink, please!!

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