Let's see what Professor An says. Maybe we can put the planting of purple flowers on the agenda later.
Qiao Xuejun talked about rye again: "Lord, the rye is growing well after being transplanted. I have planned to self-pollinate them."
Zhao Xian: "Okay."
Because it was a conference room, the two of them talked about very simple topics and did not have any in-depth conversation.
But just from these, it can be seen that Qiao Xuejun and Zhao Xian have a good relationship. The two of them leaned against each other, one talking and the other listening with a smile.
Moreover, although Yuan Yuanfang was far away, he could vaguely hear them discussing flowers, food, fish, etc. It sounded like they were discussing the food resources of the First Base.
Soon, Uncle Zhang, who had gone out, came back with the staff and began to distribute the lunch that had been portioned out, placing it in front of the guests one by one.
Qiao Xuejun saw the plate in front of her.
The plates used in the First Base are the uniform large square stainless steel plates used in military canteens, with a large grid for staple food and three small grids for side dishes.
The large grid for staple food contained a plate of crystal clear vermicelli mixed with sauce. The small grid contained pumpkin soup, small pieces of military ration biscuits, and a piece of fish.
Qiao Xuejun stopped talking to Zhao Xian, picked up the chopsticks and picked up the vermicelli on the plate. She hadn't eaten this kind of thing for a long time. She asked Uncle Zhang happily, "Is this potato vermicelli?"
Uncle Zhang nodded. "I was also researching how to make the tough fish meat smooth and tender. I wanted to try wrapping it with potato starch before cooking. There was extra potato starch, so I made potato vermicelli."
Many meat tenderizers on the market are actually potato starch.
After listening to this, Qiao Xuejun picked up a vermicelli and put it in her mouth.
The sauce has a rich flavor, and the unique taste of potato flour is smooth, refreshing, chewy, sticky and tasty.
I don’t know how it was made, but the potato vermicelli that Qiao Xuejun ate before had a hard time tasting.
Uncle Zhang has spent most of his life in the kitchen and has always pursued cooking skills. It was he who told Qiao Xuejun the location of rye last time. At that time, he went into the mountains to chase mackerel.
Because he thinks the meat of young mackerel is more tender.
Nowadays, even a simple plate of potato noodles can be made so delicious.
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