Reading: "There is a wind blowing through the kitchen", I only love the time when I wash the dishes

The image comes from the Internet

I'm a guy who loves the kitchen, but my likes may be a little different from other people's. I love the kitchen because of all the chores, the only thing I like and willing to do is wash the dishes.

And if a delicious person likes the kitchen, it is because he can figure out a delicious dish from the kitchen, which makes people happy. And I, a person who has strict requirements for weight control, in addition to occasionally making something delicious when hungry, the other requirements are that the taste is OK, and it can also be full.

I don't have any requirements for food, but that doesn't stop me from reading food books, and I can enjoy a recipe, let alone a particularly well-written food essay.

I have read several of Wang Zengqi's books, and I have read a lot of his food essays, but there has never been a dish that makes me want to try it. Therefore, in Mr. Wang Lao's eating essay, I did not find resonance.

But the first course of "The Wind Blows through the Kitchen" immediately made me think that there were no peanuts in the kitchen cabinet, so I ordered some peanuts and prepared to make some brine peanuts to relieve my hunger.

FoodIe, the author of "The Wind Blows Through the Kitchen," said that brine peanuts are best used with fat Northeastern new peanuts, "adding water, salt and a few ouzo, simmering over low heat until flavorful." There are no culinary requirements, the seasoning is simple, and the brine peanuts cooked by the star chef and the ten-fingered lady who does not stick to the spring water are no different. ”

Alas, hunger is not hunger, but hunger is solid. Several readers left messages saying: I want to learn to do it; some readers left messages to share the secret recipe for making brine peanuts at home. In short, whether it is a foodie or a person who is not picky about food (than me), he is suddenly suspended by the author.

A reader left a message after reading it: The whole book is a drinking dish, if there is a picture or a small video picture will add color is not.

Really, the writing of the food is very good, so good that as long as people read the first article, they are reluctant to put it down. Local customs and food characteristics are skillfully combined by her with one text after another, so that readers seem to be immersed in the scene, watching her iron pot howl; it is also as if across the e-book and the Internet, you can smell the aroma of plum-fragrant lamb in her kitchen, saliva, are seduced.

How did I know that the plum lamb was delicious?

"The lamb is still stewed in the pot, and friends stop by. She never ate mutton, looking for incense into the kitchen, she couldn't help but clip a small piece to taste, but she couldn't help it. A pot of inspired plum-flavored lamb conquers a person who does not eat lamb. ”

The food has turned the text into a wonderful picture, how many readers who have read this book can bear it?

Yunnan people don't like to put sugar when cooking, so I generally don't tell others that I need to put some sugar when I cook, so as not to be told that I eat strange food.

However, I know that adding a little sugar is to freshen up, and if you don't put MSG or chicken essence or something, add a little sugar to make the taste of the dish very wonderful.

However, when making fried bitter melon or making stinky tofu, I do not put sugar, but will increase the amount of pepper, so that the bitter or smell will be diluted by the spicy taste. But the food will put a little sugar to dilute the bitterness or the astringency of tofu, she said: "I guess this is a taste illusion, in fact, the astringency is still there, just with a hint of sweetness to hide the sky across the sea." 」 ”

Well, the next time I make vegetarian stir-fried bitter melon, I will also try to put sugar and feel the sweet taste of the sky and the sea.

Writing this, when I saw that the time for dinner had arrived, I thought of reading the chapter "Cigu" and a few Cigu that I bought after communicating with a strange reader whether the fried Cigu tasted sweet or salty, and I should take a bath with them, thinly slice them, and then let them take a hot bath in the oil pot and turn into crispy sweet slices.