Chapter 188 Delicious
The people outside were eating non-stop, but Bai Mengmeng was still busy.
How can one be satisfied with just making a pot of braised food with such an incomparable flavor?
Just talking about braised food, it can be said that there are differences everywhere in the country.
There are red and spicy brine, and even in the Jiangnan area, there is a very special brine, fermented brine.
As the name suggests, this thing is a braised dish made from wine dregs, which is the dregs left after making wine with grains.
Use rice wine to soak the aged lees, add sugar, osmanthus, light salt, green onion, ginger, and this spice water with a very special taste.
Soak it overnight, then put the food into the strainer, wrap it tightly with gauze, and hang it overnight to filter out the rich, delicious marinade.
Braised prawns, yellow mud snails, edamame...in short, anything is fine.
Soak the ingredients and refrigerate them. They will taste fresh, delicious, sweet and crisp. It is definitely a rare delicacy this summer.
The marinade hasn't come out yet, but Bai Mengmeng is already drooling.
There are not many people who can make this now. People usually buy it from the market, add some seasonings to dilute it after returning, and then soak the ingredients. It is simple and convenient.
But Bai Mengmeng was very interested in this. Master Pi helped him get some aged rice wine lees, and added this kind of marinade with a strong soup flavor, so it was more interesting to do it himself.
After everyone finished lunch, Bai Mengmeng saw that Lu Zhi was still worried, so she took a sickle and went to the field.
Nowadays, edamame is produced again and again, but in fact it has been ripe for a long time.
She didn't grow many edamame, and originally planned to use them to grind tofu after posting the orders.
But nowadays, braised edamame seems to be more delicious.
The early summer sun was scorching hot, and Bai Mengmeng took a sickle and frantically cut a large area of grass.
In order not to dirty the kitchen, she sat on the floor and started making edamame knots.
The newly cut bean pods look very green, and the beans inside are plump. If you accidentally pinch one open and crush the bean, a fragrant aroma will come out.
"Really tender."
I filled a big basket and when I returned to the cafeteria, the marinade was already ready.
After smelling it, I found that his guzheng craftsmanship was quite good, with the right saltiness and a faint aroma of mellow rice wine. Combined with the special taste of those spices, it now blended into an extremely special fragrance.
Bai Mengmeng added some dried green plums and dried osmanthus flowers.
These two things make the taste richer and more Jiangnan flavor.
Wash the fresh prawns and cook them with green onion, ginger and cooking wine.
Cut off the sides of the green edamame nodes so that they can absorb the flavor, and then put them in water and cook.
After preparing the ingredients, put them in the refrigerator and chill them for a while. The prawns suddenly became firmer and bright red, and the edamame became greener and fuller.
Even without seasoning, these ingredients look as if they have been filtered, and they look fresh, bright, and beautiful.
Finally, pour the seasoned marinade over it and mix well. Cover it with plastic wrap and put it in the refrigerator. It will be a mouth-watering delicious snack in the evening.
…
We had a meal of braised food at noon, and when it came time for class in the afternoon, many people were still absent-minded and savoring the meal.
Although they didn't know whether the food prepared by this spiritual chef had any special effects, the delicious taste alone was enough to make everyone praise it.
When it was time for dinner, everyone was almost going crazy with joy after smelling the faint fragrance.
"There's another aroma! That's great! I think we can have some braised food tonight!"
"Is this true? When did Master Bai become so diligent? Could it be that she has been possessed by someone? Why would she cook two delicious meals for us in a row?"
"She seems to be in a good mood..."
But after asking in detail, many people with pointed noses frowned.
"It doesn't seem right. The smell at noon is obviously more fragrant."
"It seems so. The fragrance seems to be a little lighter."
"Is this an illusion? Why does it taste a bit like alcohol..."
When it was time for dinner in the evening, everyone hurried to the cafeteria. The teachers did not delay and followed them to the cafeteria.
However, there were no stainless steel basins in the food pick-up area, but instead the usual square plates.
One plate contained braised prawns, and the other contained braised edamame knots.
The previous braised food looked red and spicy and very appetizing, but this time the food was bland.
When you look closer, you can faintly smell a cool breeze, and even because of the temperature, a thin layer of mist has formed on the plate.
Fang Jianlin was speechless. It looked spicy at noon, but now it turned icy.
Although the dish of red oil braised food at noon was not as spicy as it looked, I did not feel uncomfortable in my stomach after eating it. Instead, I felt a little warm.
But can his stomach really withstand this alternating hot and cold?
"Zao Lu?" Director Fang looked at the electronic screen thoughtfully. "What is this? What does Zao Lu mean?"
"You don't even know this? It's a dish made with wine lees." Song Chengjiang smiled. "But I've only heard of it, I've never eaten it. Have you, Mr. Tian?"
Tian Bocheng shook his head. He was also a Jindan cultivator, but he retired to the second line early and was also beaten by a villain in his early years.
But it’s different from Senior Fang’s. One was injured in the stomach and the other was in the back.
That palm strike carried a cold poison, and because he had delayed for a long time, even though he had elixirs to treat it later, it still left some sequelae.
He used to like drinking, but after he was injured, the doctor told him not to drink anymore.
He hadn't drunk alcohol for a long time and smelled the scent of alcohol. Although the smell was a bit bland, there was still an excitement on his face.
"I've had it before. It's something from the Jiangnan area, and it goes best with wine." Tian Bocheng laughed, something he rarely did. "I haven't had a drink in many years."
These old men all have their own concerns, but the other young monks don’t care much. They don’t care whether it’s cold, spicy, sour or sweet.
After all, they are physically strong and don't have to worry about their stomachs. Moreover, the weather is getting hotter and hotter, and they are already sweating profusely after training. This icy and cool braised food looks particularly appetizing, which is just right for their appetite.
I saw a group of people standing in the food pick-up area, and I didn't know what they were talking about but they didn't move.
A few brave monks were so greedy that they secretly ran forward and filled a plate for themselves.
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