This is not over yet. The staff put the hot pot base into the pot, picked up the kettle and poured in the rich, milky and clear broth. The charcoal fire in the hot pot was burning, and a numbing, spicy and fragrant smell instantly overflowed from the pot.
The flavor is incredibly overpowering, rich and spicy, instantly whetting your appetite. The broth bubbling in the pot, a layer of bright red oil floating on the surface, swirling with the broth, is enough to make your mouth water.
Following Jiang Yu's previous training instructions, the staff came over to introduce the dishes: "Dear guests, this is our signature 鴻鴻 hotpot. This one has the spicy hotpot, and this one has the light mushroom soup. You can choose the soup base you like."
"The table is filled with side dishes. You can add whatever you want to eat without worrying about the flavors mixing. Just be careful about the heat. For example, if you cook this blood curd for too long, it will become tough. You have to take it out when it's just cooked. It will be so tender that it's almost melting in your mouth, and it's extremely fresh and smooth."
"As for goose intestines, be careful to 'boil them up and down' when boiling them in hot pot. Don't let them shrink accidentally. They cook too quickly. Take them out immediately when the time is right. This way, the goose intestines will retain their crisp texture and won't be too tough when chewed."
"The same goes for tripe. Keep the chopsticks on while it's boiling. Eat it when it's cooked. If you boil it for too long, it won't be tender and crispy anymore."
The employee introduced them one by one, and everyone was dizzy. Although the food on the table was raw, everyone couldn't help drooling just by listening to him.
There is also a spicy and fragrant smell wafting through your nose, and when you taste it carefully, there seems to be a refreshing scent of Chinese medicine coming out of your nose.
After the introduction, the staff went to work. Today is the opening of the new store, so we are very busy.
As the person with the lowest status outside, and also the host, Mr. Wen was naturally the first to speak: "My family is being polite. Please eat."
After hearing what the old man said, Su Tingxuan continued with his next action. The internal organs that were difficult to cook were placed on the surface, the bubbling soup was flattened, and the layer of red oil floating under the surface was slightly agitated.
At that time, we were still pretending to be polite in front of our elders. We thought it was better to eat less meat and throw a few slices into the soup. We wanted to experience the unbearable taste of waiting for the meat slices to be cooked through again.
In fact, I was so busy swallowing my saliva that I didn't pay attention to what the staff were introducing.
What will be the worst thing to eat first?
The dry sauce is mixed with sesame flour, crushed peanuts, chili powder, pepper powder, etc. You can clearly feel the granularity on the surface of the mutton roll when you eat it, which makes the mutton roll extremely tender and soft, and your mouth is full of the fragrance of the powder when you chew it.
As soon as we started eating, we started making a fuss again.
After the soup base is boiling, Xiaojia starts to cook the ingredients that are easy to cook, such as lamb rolls, beef rolls, duck intestines, and kidney slices.
It was this one. The taste was exactly the same as the employee described, crispy and delicious. The goose intestines were coated with a layer of sesame oil, smooth and tender, and tasted crispy and fresh. It was so long that Su Tingxuan had to bite it into pieces and stuff it all out of his mouth. He puffed up his mouth and chewed it in small bites, letting the fresh and fragrant taste burst out in his mouth.
Let's talk about the oil dip. Put the mutton roll out, wrap it, stir the minced garlic and oyster sauce, and put it in your mouth with the coriander and chopped green onion on the surface. The rich aroma of sesame oil instantly makes your taste buds tremble. The mutton is softer and more tender before being dipped in sesame oil, but it has a bit of chewiness. When you bite it, the sweet and smooth sesame oil comes out of your mouth. It's called a left-bead infusion.
Zuo Zhushi showed a smug smile on the side, hehe, you have seen the world, right? Everyone is fighting for this plate of meat, but someone else is snatching the treasure away.
The cold thing is of course the sesame paste. When the tongue loses its focus, the sesame paste inside melts, and the cold and hot lamb rolls outside emerge. The numbing and spicy taste are all suppressed by the mellow and sweet taste of the sesame paste, and all become a foil to the fresh and fragrant taste.
Put a little bit of it in each of the eight bowls and plates, let it cool down a bit, and then gobble it up together.
Su Tingxuan used chopsticks to pick up various meatballs and put them out of the pot.
It was so magical that before everyone had time to savor which joint made it so delicious, Fang Jingyuan and the other younger people all started to pick up their chopsticks and put the mutton rolls out of the pot.
Fang Jingyuan: "Where's the meat you put in here? Who picked it out?"
I didn’t choose the dry sauce, the oil sauce, or the sesame paste sauce.
Xiao Chengping also yelled, "How come the plate is empty? You only ate seven pieces and it's empty."
The tip of the nose is filled with the spicy and fresh aroma, which makes people feel horny all over. Saliva is secreted at the root of everyone's tongue, and they are in need of the rich and cold hot pot to save them.
It smells so good! It smells so good!
Several chopsticks were frozen in the air, but not a single pair of them actually fell down.
He dipped the duck intestine into the sesame oil dish, and the red oil floated up. He picked up the long and thin duck intestine and took a bite. He felt a loud and clear crisp sound of "crunch", and Su Tingxuan was satisfied.
I was tempted by the way of eating goose intestines described by the employee just now. I picked up the intestines of my dreams and followed the employee's instructions to "add four to one" outside the pot. Amid the noise, I was like an old monk in meditation, with my heart full of satisfaction. I counted to four and put away my chopsticks.
Sesame sauce is less powerful than the latter two dipping dishes. Once the mutton roll is placed in the thick sesame sauce, it is immediately soaked. There is a thick layer of sesame sauce hanging on it before it is picked up. Scrape it, shake it, and put it in your mouth. It is cold.
Old Master Wen was the first to come to his senses: "Yes, yes, you heard me say that too."
One, two, eight... Every time I raised my hands very low, and my posture of rinsing the goose intestines was also weird, which slowly attracted the attention of Mr. Wen.
How could the lamb rolls not be so tender, so fresh, and without even a hint of mutton? I know how the broth is made. The spicy flavor is tinged with the aroma of Japanese spices, and the aroma permeates the lamb rolls. The rich, spicy flavor under the tip of the tongue stirs up a cold wave that instantly rushes to the scalp.
Seeing everyone looking at me, I was stunned for a moment: "What's wrong? Did this employee just say that it's difficult to be mature when going first? Are you mistaken?"
Then I was in a dilemma, which dish to dip it into.
As we watched the meat turn from tender red to light brown, we couldn't wait to pick it out of the bowl.
Because it really looks very complicated. It's a complicated pot, but there are no simple methods and details. All kinds of side dishes are served together, and you have to cook the meat yourself. Although it smells wonderful, the taste may be just so-so - then we put the mutton rolls into our mouths.
The second after putting the mutton roll into his mouth, Xiaojia had a high opinion of the taste of the mutton roll.
Park Jianjun: "Hey, that's your meat!"
As soon as the words fell, everyone was showing what politeness was. Usually it was Park Jianjun and us who were so slow to pick up the chopsticks. We looked at the table full of ingredients with shining eyes, rolled up our sleeves and looked under the table - but then we were in trouble.
Everyone was anxiously waiting for the food to spoil. That period was obviously long, but extremely difficult to endure.
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