Speaking of spring rolls, this is a seasonal delicacy in northern China, and there are many vegetables that can be used to roll it.
Stir-fried mixed dishes are simple and delicious. They are actually made by stir-frying eggs, bean sprouts, leeks, vermicelli, etc. together. They can be eaten alone or rolled up in spring rolls.
Stir-fried potato shreds are even simpler. Xiao Li cut the potatoes that day. Under Ye Tian's strict requirements, he can now cut the potato shreds quickly and evenly, and they are not as thick as chopsticks as Ye Tian said.
The shredded potatoes taste completely different from those grated with a grater. Adding some shredded carrots to the stir-fry creates a crisp, refreshing, and healthy flavor. Wrapping it in a spring roll is incredibly delicious, even without the meat.
The post "Three Canteen Food Collection" on the campus forum has been updated with spring rolls and rice dumplings.
Someone commented that San Canteen is truly brilliant, thinking of letting everyone experience the beauty of the solar terms through food. It's truly charming. It would be quite a ritual if we could enjoy dishes corresponding to each solar term.
Curious students did some research and discovered that each solar term indeed has a corresponding food. If they could all make it, it would be a major feature of the school cafeteria. It all depends on whether the three cafeterias dare to take on the challenge and actually make them all.
But we will have to wait until the next solar term to find out. The current news is that the third canteen has opened a Western pastry window.
The school's second cafeteria also has a separate window selling bread, cakes, etc., but the taste is quite ordinary. But many students still buy them, after all, they are much cheaper than those in other cake shops.
I heard that the cafeteria also opened a Western pastry window, so of course many people came to show their support as soon as possible. After all, the third cafeteria is now considered to be a relatively famous cafeteria in the school.
Master Meng's Western-style pastries were indeed very good, and Ye Tian was very interested in them. She had come to learn from him. These were things she had never encountered before, and she didn't have the time or energy to learn professionally at the moment. With such an opportunity before her, she certainly wouldn't miss it.
It can be said that Ye Tian is very interested in everything related to food. She wants to learn and try everything. It really is out of love!
Master Meng didn't make many fancy dishes, he just made the common tiger skin cakes, meat floss rolls, egg tarts, wife cakes, croissants, and puffs.
Amidst the sweet aroma filling the cafeteria, Ye Tian felt as if she had opened the door to a new world! Making desserts was surprisingly fun. Cream made from milk could be whipped into such a thick, solid consistency, and then filled into the soft, baked crust to create a delicious puff.
Beat the egg yolks and sugar into liquid form, add them to the tart crust, and bake it in the oven. It will become a tart with a crispy outer layer and a soft and tender middle. It is really fragrant and sweet, and eating one will make you feel very happy.
There are also croissants. Because butter is added, they look like a beautiful golden curved horn. They are layered and very crispy and soft, with a light salty taste and buttery aroma. They are not as greasy as other sweet pastries. Paired with a cup of coffee, they are perfect for breakfast.
The tiger skin cake also requires the right ratio of ingredients and oven temperature to create a soft effect; the sauce in the meat floss roll is also very important, and paired with meat floss, it is delicious and filling.
Well, Ye Tian discovered that she loved all of Chef Meng's dim sum. She discovered the difference between Chinese and Western cooking styles. Chinese cooking emphasizes "moderation," relying entirely on skill. Western cooking requires precision, using scales to the gram, which seems to lack the beauty of free will.
She also discovered a problem, that is, there is really a lot of white sugar in Western desserts, and people who are anti-sugar should try to eat less. She feels that she is still very thin, just 90 kilograms, and there is still room for gaining some weight.
So she had to try every new creation from Chef Meng, and she became a loyal customer at the pastry counter at the Third Canteen. Aunt Liu also loved it and bought some for her daughter. Maybe it's just a woman's nature to love desserts.
Although several male colleagues thought it was good, they were not as enthusiastic. Only Li Bing was an exception. It seemed that there was nothing he didn't like to eat. Ye Tian felt that he was just a person who loved to talk, laugh, be lively, make trouble, and love life. He was involved in everything and was everywhere, but he was not annoying. This was also a kind of ability!
Similarly, the cakes and breads made by Master Meng are also very popular among students. The prices in the cafeteria are set according to cost, so they are cheaper than those in better cake shops outside.
On the first day of business, Chef Meng didn't dare to make too many, as the students quickly snatched them up. Many people were disappointed that they didn't get to grab one. The next day, Chef Meng increased the quantity, but it still sold out. It seems the food is really popular.
Chef Meng beamed, feeling that his dim sum had earned everyone's approval. This proved that the shop's failure wasn't due to his own poor cooking, but perhaps simply a lack of management skills. Then he sighed: "Alas, perhaps I'm destined to be a laborer!"
…
On the weekend, Ye Tian gave Xiao Ou extra lessons. After an entire afternoon of study, Xiao Ou wanted Ye Tian to stay for dinner in the evening. He also wanted to take the opportunity to learn how to cook, something he had been looking forward to for a long time.
Ye Tian told him that cooking is like being a person. Being a chef starts with the basics of washing and selecting vegetables. It's not just about frying ingredients prepared by others and then claiming to be a chef! If you don't practice the basics and master the characteristics of each ingredient from the beginning, you won't be able to unleash its unique characteristics and flavor.
In fact, no matter what you do, the same principle applies: nothing is achieved overnight. Only after the baptism of time and the storage of years can you reap the rich fragrance.
Together with the landlady, the three of them sat on a small stool and slowly picked vegetables. The setting sun shone in through the kitchen window, warm and beautiful.
Ye Tian looked at the existing dishes in the landlady's house. There happened to be a piece of tofu and a bottle of fermented rice wine in the refrigerator, so she decided to make "Jiang Shilang Tofu" from "Suiyuan Food List".
First, the white and tender tofu needs to be cut into thick squares and pan-fried on both sides in lard until golden brown. Because the landlady didn't have lard readily available, she cut some fat from pork, refined it into lard, and then fried the tofu in lard.
After that, put the dried shrimps and scallions into the pan and fry them, add soy sauce, salt and other seasonings, cook for a while, turn them over, and the dish is ready.
"Suiyuan Food List" is a book Ye Tian recently bought. Written by Yuan Mei during the Qing Dynasty, it chronicles the delicacies of Jiangsu and Zhejiang during the Qianlong reign of the Qing Dynasty. Ye Tian immediately bought it upon learning about it. She loves the author's approach of "cooking the world's delicacies and savoring the world's finest flavors."
He also said: "I didn't know that the taste of tofu is far better than bird's nest." Ye Tian also likes tofu. It does not have a strong taste itself. It all depends on the person who cooks it to give it various changes.
She also learned several new dishes, one of which was "Pear and Shrimp", which looked particularly refreshing. She recommended it to Chef Sun and asked him to try making it.
Ye Tian has always felt that she loves cooking. She believes that the most important thing in cooking is to be attentive, to follow the characteristics of the food, and to take it step by step. If you just throw everything into the pot, then you lose the meaning of cooking.
Moreover, if you have love in your heart, you will cook with love, and the dishes you cook will also be made with love, and people who eat them can taste it.
The daily life of the world makes her feel very warm, and she is willing to use food to warm everyone around her.
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