Chapter 62 Osmanthus
Cut the sweet osmanthus lotus root into thin slices evenly.
Bai Mengmeng poured the stewed lotus root juice over the lotus root slices, and finally sprinkled some dried osmanthus flowers on top for garnish. The dish was ready.
When making this dish, Bai Mengmeng can be said to be very smooth. Although the steps are nothing special, he relies on his talent to maximize the effect in every link, whether it is the heat or the details.
When the sweet osmanthus lotus root was served on the table, Qi Hongming couldn't help but add another piece.
He hadn't even eaten one large intestine yet, as he was a vegetarian, so he had been waiting for this dish.
He gently took a bite of the lotus root slices filled with glutinous rice, and was immediately amazed by the taste, which was far beyond the description of sweet and soft.
Glutinous rice is naturally fragrant and sweet, the lotus root slices are soft and sticky, and the fragrance of osmanthus is particularly refreshing. As soon as it entered his mouth, he felt as if he could smell the flavor of osmanthus and see a golden color.
Closing his eyes and savoring it silently, everything may be delicious, and Mr. Qi is immersed in it both physically and mentally.
Zeng Haiguo was also quite shocked at this moment.
The previous osmanthus large intestine could barely be considered surprising with the sauce.
But now I know that sweet osmanthus lotus root can be made so delicious?
This dish is very popular, and every autumn, many restaurants will offer this sweet dish.
For example, the most famous Tongsheng Restaurant in Yancheng, the time-honored Jiangdu Restaurant in Lingzhou, or the always packed Shiweixuan in Jiancheng, all use this dish as their signature dish.
A few years ago, during the Golden Autumn Osmanthus Festival, three restaurants sent their chefs to compete for the top spot.
For the Osmanthus dish project, all three restaurants chose to make this dish.
Zeng Haiguo was present at that time and tasted the sweet osmanthus lotus root made by the top chefs of these three restaurants. Indeed, each one was delicious, especially the one from Jiangdu Restaurant.
At that time, he felt that the sweet-scented osmanthus lotus root had probably been perfected by Jiangdu Restaurant.
However, the sweet osmanthus lotus root made by this little-known and ordinary restaurant cannot be said to be better than the one made by Jiangdu Restaurant, but it can at least be comparable.
This is scary.
Zeng Haiguo even suspected that there was something wrong with his tongue, or that the boss had put drugs in the food?
Although his mind was full of thoughts, his hands were moving quickly. In just a few minutes, the plate was empty.
Mr. Qi hadn't eaten much at all when he immediately became furious: "You all ate the pig intestines just now, you should at least let me eat more of this dish!"
The others said calmly, "This dish isn't big enough. There are so many of us. Let's ask the boss to give us a few more."
…
Before it got dark, all the ingredients prepared by Bai Mengmeng were sold out.
She happily calculated today's sales. Pig intestines were selling at a high price today, so she got a small amount of money.
Originally, he thought that many people would not be able to accept the so-called dark cuisine, so he was worried that it would be a dull occasion.
Unexpectedly, after eating the pig intestines, almost no one said it was not delicious, and some people even asked to pack up more after eating.
If it weren't for the fact that she and Huaguduo really couldn't stand the smell of washed pig intestines, she would have wanted to continue selling them.
Sweet osmanthus lotus root is also very popular. Because it is very comfortable, everyone, young and old, men and women, love it.
After calculating today's turnover, Bai Mengmeng couldn't help but smile.
WeChat suddenly rang.
Bai Mengmeng opened her phone and found that it was Qi Shao’s friend verification.
Bai Mengmeng clicked to agree and sent a message.
【Bai: Hello?】
[Mr. Qi: Boss, I’m Qi Cong.]
【Bai: I know, what's the matter? 】
Qi Shao: Did my grandpa take his friends out for dinner today?
【Bai: That’s right.】
In a short while, Qi Shao sent out several "Niu Beer" emoticons.
Qi Shao: You're amazing! I saw it this morning and I thought it was a dark dish. I never thought you'd actually make it. Grandpa's friends all loved it, saying it was delicious and wanting to go back to your place to eat the osmanthus pig intestines next time. I'm absolutely astonished! Boss, you're amazing!
【Bai: Is it just for this matter?】
Qi Shao: No, no, it’s my birthday in two days, so I wanted to have dinner with you. Can I order the food?
Although it was through the phone screen, Bai Mengmeng seemed to see a little kid's face full of anticipation.
She chuckled and replied calmly.
【Bai: That depends on what you want to order.】
It's too troublesome and she is too lazy to do it.
Qi Shao: I love eating fish the most. My mom says eating more fish makes you smarter. Boss, you seem to have never cooked before. How about giving me some fish?
Bai Mengmeng thought about it and realized that it seemed that she had not eaten fish for a long time.
What about sea bass, yellow croaker, tilapia, white fish, crucian carp, grass carp, silver carp...
Braised and steamed pickled cabbage...
For a moment, countless ideas flashed through her mind, and Bai Mengmeng readily agreed.
[Bai: No problem, what flavor would you like? ]
Qi Shao: Sour and spicy is best.
Because locals prefer spicy and sour food, and young people also prefer sour and spicy tastes, Bai Mengmeng thought about it and decided to make pickled fish.
Pickled fish can now be found everywhere in the streets and alleys. No matter where you are, you can find pickled fish restaurants from all over the world.
When pickled fish was selling at its best, she was still working in the hospital. Every night when she ordered dishes, she would see pickled fish. Until now, she has never imagined that sour and spicy taste.
However, she hasn't started pickling sauerkraut yet. If she wants to eat sauerkraut fish, she'll probably have to go to the market and buy some good quality sauerkraut.
But Bai Mengmeng changed her mind.
You don’t have to make pickled fish to taste sour and spicy. Many other dishes are also sour and spicy, such as golden soup lemon fish. Anyway, as long as the taste is suitable, it’s fine.
Use yellow lantern chili sauce to make a golden soup, and then add the refreshing and sour lemon into it, and it becomes sour and spicy lemon fish, which is now selling like hot cakes in various restaurants.
Of course, the lemon tree behind the house had also bloomed before under Bai Mengmeng's care.
A lot of fruits were produced in the summer, and now in autumn the fruits have begun to turn yellow and are ready to be eaten.
She didn't know what to cook with lemons. The handmade lemon tea was too cold and the cold dishes were out of season.
Now it’s perfect for cooking fish.
Bai Mengmeng took the scissors and basket and went to the back of the house to step on them.
Because of the talent for planting.
Even though I didn't take much care of it, the lemon tree still grew lush and green.
Looking around, there are a lot of yellow and green lemons, and I don’t know what kind of lemons they are.
I picked one and peeled off the skin with my fingers, and a sour juice immediately splashed into my eyes.
"Ouch, eyes!"
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