<h1>Rainbow Volume</h1>
Ideals like rainbows,
Maybe it's because you can't touch it.
It's even more beautiful
"Reptile Apartment" Riga Seven is resting. Liangjun squatted on the ground and watched for a long time. As Cici paced past him, he reached out and stroked Cici, but without looking at it, Cici arched his back.
Cici and Jacky are the two cats in Liangjun's family. "Reptile Apartment" is the name he gave to the place where the pets are kept, including several glass houses and an incubator. Ah Chi is a Mexican red knee. In addition, he has raised horned frogs, ball pythons, lizards, as well as spiders such as the Intellectual Fire Rose, the Venezuelan Tiger Tail, and the Singapore Blue.
He thought that the pattern on Ah Qi's body might be used as a prototype to draw a tattoo pattern.
He was hungry, so he went to the kitchen to make cat meals. It's not for the cat to eat, it's for himself. He likes to take cat rice for a late-night snack. Sprinkle the bonito on hot rice and drizzle with soy sauce and miso soup. He loves rice, and if he wants to cook it with good rice, the taste will be very q.
The first time he tried making sushi in college, it was a plate of ham sushi that took him half an hour in total. And it only took ten minutes to wipe them out. He skimmed his lips and thought that in the future, he should put more ingredients into it for himself to eat. Later, I often made it, in addition to making it for myself, but also used to entertain friends. Rainbow rolls, summer rolls, soul-destroying sushi, Kora sushi, and assorted sushi are his main products. The charm of assorted sushi is that you can put different ingredients in it every time you make it, depending on what's in the refrigerator. This is a benefit for a friend who is going to come to his house to eat a meal at night.
And the rainbow reminded him of something beautiful but not marginal, like an ideal, and perhaps it was precisely because it could not be touched that it appeared more beautiful.
He has always maintained a relationship with his ideals, starting from elementary school to learn to draw. But...... At that time, who knew that drawing something inconspicuous in the textbook in the blank space without words — such as "Li Bai vs Transformers" — was a pleasure to experience after a small betrayal of discipline and rules. The impulse to paint did not have enough in him to grow into a great artist, but it dominated his decisions. He has his own opinion on patterns.
Mom and Dad rarely ate the sushi he made. One is that he doesn't have much time at home, and the other is that for them, sushi is more like a young man's food. It is beautiful and calm, and it is not as pleasing to parents as a plate of steaming hot and half-soaked Yangzhou dried silk soaked in fresh and thick broth. However, a unique skill about sushi was learned by Liangjun with his father, called "slow-burning fried fish pine".
"With salmon minced meat... If you take a whole piece of meat to make fish floss, it feels a bit luxurious," Liangjun took a few pieces of fish and threw it into the pot, "there is no need to put oil in the non-stick pan, just put the salmon into the hot pan and fry it over medium heat." After frying for a while, the fish will produce its own oil, and then turn the heat to slowly fry, Liangjun uses chopsticks to constantly play with the fish. During the frying process, the fish skin and the fish meat are separated, he takes the fish skin away, does not need the fish skin to make the fish pine, and then separates the meat and the bone after the fish is fully cooked. "It's easy to pull it out after cooking, just pick it with chopsticks." He watched the surface of the salmon flesh harden slightly, thought it was just right, and turned off the stove.
The fried fish pine is just put into the rainbow roll.
He was as delicate and quiet as his sushi. He has beautiful hands that are suitable for drawing, sushi, tattoos. Now he lives as a tattooist. Painting on the medium of skin fascinated him.
There is another world in his heart, and he is freer in that world than in the real world. One afternoon, the drizzle that had been drifting for most of the day stopped, and there were many layers of water vapor in the sky, superimposed together into a quilt, covering the roof and terrace of liangjun's small building. "Suddenly there was a feeling of heaven." He remembered a dream where he was floating over the city, and below was a strange street, and he opened his arms...
Rainbow roll
material
Rice (which has a flexible taste when cooked with one-season tohoku rice), sushi vinegar, salmon meat, cucumber, sweet sauce radish, seaweed, flying fish roe, salad dressing, wasabi sauce.
method
Add sushi vinegar to the rice according to your personal taste and stir well.
Place the rice in a steamer basket, cover with damp gauze and let stand to cool to 36°C to 40°C. The temperature of rice should not be too high or too low.
Salmon slowly fry fish floss (see text for specific methods). Crush the fish floss and stir well with the salad dressing. Both cucumber and sweet sauce radish are cut into strips.
Lay the seaweed flat on a sushi bamboo curtain, wet your hands with vinegar and water, and spread a layer of rice on top of the seaweed. Should not be laid too thick.
Turn the rice and seaweed up and down, stick the rice to the bamboo curtain, put the fish pine, sauce radish, cucumber on top of the seaweed, and smear some mustard sauce on the edge of the seaweed.
Roll the bamboo curtain, the action should not be too fast, while rolling the edge gently pressed, to ensure compaction and tightening.
Lay a layer of flying fish roe on the cutting board and roll the sushi roll back and forth on top of it so that the outside of the rice is evenly covered with flying fish roe.
Cut the sushi roll into chunks with a seven-hole knife. Plate. Prepare mustard, soy sauce, and beer.
<h1>Avocado bibimbap</h1>
Even if you have nothing, you can't be without appetite
Hengshan Road is connected to Baoqing Road until 1 o'clock in the morning, although it is not as stagnant as a long queue during rush hour, but it can also be seen that this is a bustling block in the city. The bustle of the day is a little different from the bustle of the night, the smoke and dust are disturbed during the day, whether it is a car or a person rushing to the front, even if the front is a battlefield; the night is charming, the face of the person is different from the daytime, there are joys, there are losses, for the sake of satisfactory or unsatisfactory things.
The little girl who helped to see the shop has gone back. Tizi checked the door locks to the outside yard, the various power switches, and then turned off the lights and locked the door. The induction lights in the aisle came on, illuminating the green-painted wooden doors even greener. A man walked in outside the door and went up the stairs past Tizi. The tikt put the key into the cloth bag, put his hands in the pockets of his coat, and walked out alone.
Further down this lane there is a branch of Hakata Shinji, which is a tea restaurant or brightly lit, and some people will think of coming here to eat something to warm their stomachs after spending in the nightclub on Hengshan Road. Tea restaurants are often the first choice for people to supper. The store is also interesting and famous, but the storefront is surprisingly small. I don't know why this branch has been guarding this position in this small alley for many years, setting up several sets of tables and chairs on the open cement floor at noon, just like the people are sitting in line.
Take a few steps out of the building door to the entrance of the alley. Stomach is a little hungry, this time, this problem will be a little tangled for girls, feel that weight control is more important than anything people will choose to endure, as long as the fastest speed back to bed, even if resist the temptation of food. And even if the idea of "eating so many calories again" will come up, people who are still interested in eating, like Tizi, are now the perfect "delicious supper discovery time".
She sifted through the oil tofu vermicelli soup, spicy hot and fried rice noodles, and finally the oil tofu vermicelli soup won. Thinking of the plump blind bag, she swallowed.
Called a car, she told the driver, Yan'an Middle Road Maoming North Road. Driving past the intersection of Baoqing Road and Changshu Road, the road immediately became smooth. Most of the shops are closed, but many of the shop windows still have small lights flickering. The blackboard-sized LED screen reads: This Week's Specials. Halfway to the road, Tizi remembered something, and told the driver, can the trouble be diverted to Weihai Road Maoming North Road? The driver said that Maoming North Road is a one-way street. Tizi looked at the location and had indeed missed the intersection of the diversion.
After getting out of the car on Yan'an Road, she walked north along Maoming Road. The familiar snack stall was set up in the late afternoon. It is placed near Yan'an Road, and when it is close to midnight, it will move to the intersection near Weihai Road. She had forgotten that when she got in the car.
The main body of the stall is a cart. The lady has transformed the facilities that can accommodate a variety of cooking, seasoning, and stocking raw materials. A string of light bulbs hangs above the cart to provide illumination. On the sidewalk were simple sets of tables and small benches. Someone buys a plate of rice noodles here, buys a can of beer at a 24-hour convenience store at the intersection, and sits on a bench and eats and drinks.
Tizi asked for a soup of oil tofu vermicelli, and the hostess smiled and squinted at her and said casually, "Today is a person." Tizi smiled.
This is the "best vermicelli soup in Shanghai" that she chose to finally lock. The ingredients are sufficient and the taste is good. She sat down with a bowl and blew the soup on the noodles to cool down, and the floating seaweed and shrimp rice scattered, revealing the blinds and shiitake mushrooms that were sinking underneath. The aroma of lard in the soup is simply intoxicating.
Strange to say, she was alone at home and rarely wanted to get to make these snacks. She often buys one or two avocados in the fruit shop on the street outside the community, mixes a salad, makes a sandwich, or mixes it with hot rice, and sometimes dips it with black vinegar and a few drops of olive oil to make a single vinegar, that is, she will not make her own oil tofu vermicelli soup to eat. She rarely handles meat in the kitchen, making at most foods that contain chicken.
Avocado is her daytime, and oil tofu vermicelli soup is her night. Going from "in love" to "single" is a little sad, but she is only in her twenties, still young, and young is already the most beautiful thing.
Avocado bibimbap
1 avocado, rice, salmon nuggets, lemon, rosemary, Japanese soy sauce, mayonnaise, salt, black pepper, olive oil.
Cut the avocado and remove the core. Use a knife to cut a tic-tac-toe on the flesh, dig it out with a large spoon and store it in warm water.
Serve hot rice on a plate, spread the avocado pulp on top of the rice, and drizzle with Japanese soy sauce and mayonnaise.
Gently press on the pulp with a flat spatula and stir.
Sprinkle salt and ground black pepper over the salmon cubes, lightly massage and marinate for 3 minutes.
Brush the fish pieces with olive oil. Charcoal grilled salmon and turned over in 10 seconds.
Place the salmon on top of the bibimbap, drip the lemon juice and put a small bouquet of rosemary. You can also eat grapefruit after eating.
Beef burger
Take life seriously,
Even if it's a burger,
It can also be as delicate as a big meal
He was tall, long hands and feet, never talking much, with an understanding, calm, much older laugh than his actual age, the glasses blocked the view, but the eyes behind the lenses seemed to have seen many things that had not happened or were not revealed on the surface, revealing a deep light; the hair was taken care of, one by one, the stubble was extremely short on the chin, glowing blue; the net color T-shirt, oxford trousers, the color-blocked woven belt... The fingers are also slender.
It takes only three or four years to graduate from school.
This shop has two kitchens. One is that guests do not have the right to enter, and one is open exclusively for guests. The kitchen is specially open for guests on the second floor of the store, and if you walk up the stairs, you may not find a kitchen for a while, a bit like a spacious and warm reception room, or a laboratory for inventing something new. Huge wooden tables, decorative fireplaces, abstract paintings, and a row of metallic ovens against the wall. Guests dining on the first floor will be driven by curiosity to go to the second floor to have a look, but the meal can only be returned to the first floor.
The kitchen and classroom on the second floor can be said to be one of the alvin... Work – teach people to cook some dishes that take the time and effort to make. "The dishes you spend money on are completely different from the dishes you spend time making." Its birth and brewing are all on Weibo, "as long as the number of fans exceeds 200, there is a reward." The boss glanced at everyone after the meeting announced that everyone must open a Weibo account and added this sentence. The crowd laughed. Sometimes the rewards aren't the most important, and the "see who's better" atmosphere is like going back to childhood when it comes to competing with who blows the soap bubbles bigger.
Alvin goes to work every day at Ascendas Tower, the elevator goes to the 15th floor, and he works in the advertising agency's group that specializes in financial clients, and he does brand strategy. He began to write about cooking on Weibo, which was a personal preference, and had nothing to do with advertising, design, or finance, and to some extent became an experiment, and after success, he could clearly see how the efficiency of communication was generated.
"Not too deep, not too shallow, can not stick to the fish skin, the thick bottom of the pot provides a continuous sufficient amount of heat after absorbing heat, 28cm, this is very suitable." This is his first tweet, about a pot. One person in the comment said: "Don't be too handsome, don't be too talented, you can not be windy, thick character can provide a continuous sense of security after getting along, 24years (24 years old), this is very fresh." "Friends are funny. Someone asked: "Newlyweds, can you recommend some basic kitchen utensils and brands?" He immediately replied: "A non-stick pan, a Chinese cast iron wok, and a white enamel soup pot are enough." Non-stick pan calphalon or all-clad, cast iron wok is preferably southern iron, enamel pot lecreuset. These pots are enough for daily use, and the maintenance and use method will be said on Weibo. ”
He does value kitchen utensils, "It's not that the more expensive the better, of course, you get what you pay for... However, there are always suitable and inappropriate, "whether it is suitable or not is very complicated, and it is related to people, ingredients, eating habits, and kitchen conditions." For him, two percent nickel affects the ductility, gloss and corrosion resistance of steel, and good stainless steel can really be used for a long time, even if it is worn, it will not become ugly - this is also important. Everyone is stainless steel, but the difference in materials can be described as "lost in a millimeter, fallacious in a thousand miles".
The dishes he cooks have a mixed Chinese and Western effect.
In Ang Lee's "Eating Men and Women", Zhu Dad, who is a chef in a restaurant, prepares a table of big dishes for the weekend family dinner. He saw the weekly dinner party as a ritual, a rule, a way of communicating with family members, though he was not good at words, especially in front of his three daughters, who had their own agendas.
The subtleties of Chinese cuisine can be seen in the famous cross-talk "The Name of the Dish", "steamed lamb, steamed bear paw, steamed deer tail, roasted duck, roasted chicken, roast goose, braised pig, brine duck, sauce chicken, bacon, pine blossom belly, dried meat, sausage, assorted Su plate, smoked chicken white belly, steamed eight treasure pig, river rice stuffed duck, canned pheasant ..." These are less than one-tenth of all. Zhu Dad is a master chef who understands the subtleties of Chinese cuisine, as is Alvin's grandmother. The place where grandma worked was particularly characteristic of the times: the People's Hotel.
Until the age of 10, Alvin ate dishes made by his grandmother in Xinjiang. Those dishes accumulated in his mind and precipitated his own ideas: what he ate in Xinjiang was very close to Western food. For example, stir-fried tomato sauce, almost the same as in Italy, first add chopped onion and garlic, add celery and carrots to stir-fry, and then put fresh tomatoes into it and cook together. Another example is Xinjiang's grilled meat, grilled leg of lamb, grilled fish, the recipe and how similar the sauces are to Turkey and Kazakhstan.
He has his own style of cooking, his own ideas, his own opinions. When Weibo's fan base doubled several times over 200, he turned the experiment into a physical object and began working at the restaurant.
Now the store is very good, and there is no trace of the original hard work. This kind of trace is left in the heart, it is easy not to show it to people, I have always known how difficult it is to make a decent thing. Before coming out of the house he made a beef burger for breakfast. Make a small bowl of Greek yogurt sauce with yogurt, olive oil, lemon shreds, and black pepper. Make a meatloaf with beef breast and beef tenderloin. Preheat oven to 180°C. He did it calmly, there was no need to rush in a hurry, and if he was in a hurry, he did not have to make this hamburger for breakfast.
Swallowing a whole hamburger, he wiped his hands, "Oh, I didn't wake up in the morning so pleasant." ”
Beef breast, beef tenderloin, bread, cheese, onion, tomato, bacon, lettuce, yogurt, olive oil, lemon, black pepper, salt.
Drizzle olive oil over yogurt, add shredded lemon, black pepper, salt, and a pinch of lemon juice and stir into a Greek yogurt sauce.
Beef breast and beef tenderloin are each taken in equal amounts and cut into pieces. Stir it into minced meat with a blender.
Minced meat with chopped cheese, ground black pepper, salt, olive oil and mix well. Take an appropriate amount of filling into balls and knead and beat by hand, and press into a meatloaf about 1.5 cm thick.
Slice the onion and tomato. Cut the cheese into thin slices.
Fry the meatloaf on one side in a frying pan for 2 minutes. Turn over and fry for 1 minute. At the same time bake bread in another pot.
Preheat oven to 180°C. Top the patties with two slices of cheese and bake in the oven for 8 to 10 minutes.
Fry a few slices of bacon. Top the bread with lettuce, tomatoes, yogurt sauce, patties, onions, bacon and cover with another slice of bread.
Make a lettuce salad with lettuce and onions. Serve with lemon sparkling water.
<h1>Hong Kong-style pot rice</h1>
Set aside a period of time each day to spend alone with the food
At six o'clock in the morning, he lifted the quilt and got off the bed with a light hand. The wife was not woken up by the alarm clock of the mobile phone, and the breathing sound was smooth and even.
The ambiguous feeling between the darkness of the day, the half-light and half-darkness, is something that people who wake up after dawn can never appreciate. In the process of transforming from the night that belongs to one person to the day that belongs to many people, a slight sense of loneliness surrounds the neck, crisp and warm.
Friends say he looks like a character in Wong Kar Wai's movies. It is not clear which point is like, temperament, appearance, and conversation, it seems to be a bit like, but he is neither Zhang Guorong in "The Biography of Ah Fei", nor Liang Chaowei in "Fancy Years". He's the "lord."
The name Lao Ye was given to him by a friend he knew well because of his career after he arrived in Shanghai.
"He met a waiter in a restaurant who didn't know how to be polite and wanted to scold people."
"Well, that kind of person shouldn't teach him a lesson?"
"Yes! Master. ”
A crowd laughed. The old man lifted the wine glass and drank it all up.
This is how social civilization progresses. In the mid-1980s, there was something called raveparty that started in Britain, neither the old-school disco nor the ones that are now in dance halls, it was hatched by hiphops and gradually became a collective activity that young people love to participate in. It is not the mainstream, it is on a certain edge, and the cultural shirt that appears later with the words "Go to your uncle" belongs to the same category, with the meaning of catharsis and oath in it.
It sounds like a very monotonous electronic music, but it has a strong rhythm, can reach twice the number of heartbeats of a normal person in a minute, and occupies a venue that is often empty, simple, simple, rough... No embellishment is needed, but it should be large and then more people. Dj is the soul of the whole party, and it can be crazy as long as it is here.
When raveparty spread to Hong Kong, a friend of the old man's acquaintance opened one such a bar in Repulse Bay. Before that, the old man has lived a long period of nighttime nightclub life, his schedule is planned according to the hour when people open shops and close stores, get up "just" can have a meal with friends, and then go to happyhour to drink two drinks, drink for a while or watch a movie or something, and then "just" go to the next appointment, and then drink happily, so that almost every club in Hong Kong knows them.
His run to the bar in Repulse Bay was a coincidence, but he suddenly felt a little stuffy tossing between clubs. He stayed there for about a year or two, casually working as a guy in the shop, and most of the time his salary was offset with beer. In the early morning, he went to the beach to watch the sunrise, and in the evening, he admired the beautiful girls sitting in the shop, some of them were Japanese tour groups that came to Hong Kong for sightseeing, some were students of nearby international schools, and he always liked to hide behind the bar to listen to guests talk about their hearts.
From that time on, the old man began to get up early, as if sleeping until four o'clock in the afternoon had never happened again.
Between six o'clock and nine o'clock in the morning, the kitchen always belongs to the old man. This seems to be a tacit understanding between him and his wife in their living habits.
He poured a glass of beer, the line at the bottom of the cup was softly curved, and it was very handy to hold in his hand. Beer is his boiled water. The air then has the aroma of malt fermentation.
He had already thought about it and made a caviar eggshell steam for breakfast. He found a special instrument for cutting eggshells, which had never been used before, and it looked similar to the method of opening some small glass bottles of oral liquids—this oral liquid was common in the 1980s and 1990s, using a thumb nail cap-sized gear to first carve a circle of grinding marks at the mouth of the sealed glass bottle, and then knocking it quickly so that the upper end of the glass bottle was neatly cut off. It sounds very difficult to do, and if you don't master the force well, you may knock continuously or create broken glass pieces.
The egg mixture coagulates into a tender and cute steamed egg. The old man scooped a spoonful with a small spoon and put it in his mouth, and the caviar rolled a few times when it touched the tongue and melted, and the eggshell was still a little hot. This morning, caviar eggshell steaming is the protagonist, and the process of creating it is like a delicious and refreshing concentration training.
Throughout the winter he made Many times Hong Kong-style pot rice for breakfast. He often thinks like a child at the moment he opens his eyes, "Today I'm going to eat wax-flavored pot rice, or today I'm going to eat seafood." It's hard to say that the eggshell steaming wasn't triggered by signs of early spring outside the window.
Emotions related to food, no why.
Hong Kong-style pot rice
100 grams each of tangerine peel, lean meat and fatty meat, rice, fresh duck eggs, green onions, salt, sugar, cereal, pepper, cooking wine, miso and soy sauce.
Soak a piece of tangerine peel for 15 minutes. Dice the meat and chop it into minced meat.
Add salt, sugar, cereal, pepper and cooking wine to the minced meat and stir well.
Put the minced meat in a plastic bag and break it on the table into a gelatinous shape.
Finely chop the tangerine peel and stir into the minced meat. Knead and beat the minced meat in the palm of your hand to make a meatloaf.
Pour Thai rice into boiling water and stir over medium heat.
When the moisture of the rice is slightly reduced, put in the meatloaf, dig a hole in it, and beat a fresh duck egg.
Cover the pot and cook for 2 minutes on medium heat, reduce heat to low for 8 minutes. Bake for 8 minutes after turning off.
Make a sauce with sugar, miso and soy sauce, stir and heat.
Sprinkle the rice with green onions and drizzle with sauce.
<h1>Boiled fish</h1>
The wet market is a variety of people,
The wet market is also a paradise for living families
Chengdu has the best snack markets to visit, which is for tourists. Hu Ji Gou Soul Noodles, Leek Dumplings, Pea Cold Powder, Tamales, Leaf Rake, Sichuan Wotou, Rice Candy, Xiao Tan Bean Flower, Brown Sugar Hot Fin Rice Dumplings, Zhang Er Liang Powder, Lao Ma Hoof Flower, Wang Ji Pot Helmet, He Ji Egg Baked Cake, Wang Ma Hand Torn Rabbit, Lotus Seed Soup... Ten more things can also be said, so that people can not eat from morning to night, this is not counting the meal.
There are also the best vegetable markets on the outskirts of Chengdu, which is for Ningyuan.
"I like the one I went to see in the afternoon."
"Because there's a wet market outside the door?"
"Yes." Ning Yuan smiled.
It is her dream to have a wet market on her doorstep. Now that this dream had come true, she didn't know how happy she was.
Some people just like to visit the market. Even if you don't want to buy the ingredients for the day's food, walking around the market will give you the freshest in the city. Wherever there is a flood, drought or insect plague, the price of vegetables, melons and fruits will rise; the news says that chicken should be careful recently, so even eggs are less than many people ask; the price of aquatic products fluctuates every day, sometimes it is really a bit like looking at the stock market, but it is not lost in the fall, and it is not overnight to get rich. The wet market is the people's livelihood.
Ning Yuan heard that at two or three o'clock in the morning, the market was already busy here, the cars transporting goods came in and out, and the roads outside the two entrances were sometimes congested. It's late at night, but it's not quiet. Aquatic products, melons, fruits, vegetables and vegetables are all transported to the market at this time. The famous Tsukiji Fish Market in Tokyo, Japan, every day before dawn fish has been auctioned, the buyers who auctioned high-quality tuna immediately took a car to their shop, the day's business began, the customer appeared in front of the extremely delicate processing of raw fish, the appetite was immediately satisfied.
Ning Yuan also likes fish and shrimp. Get up in the morning, tidy up for the two children, eat breakfast together, Ning Yuan wants to go to the vegetable market to buy some things. She went to the aquatic area first. Aquatic area is often the most prosperous and lively place in a vegetable farm, first of all, from the hardware, there are more air pumps, water basins and these things, the sound of water flow has been continuous, the sound of shouting and selling has been continuous, the content of the shouting will change according to the passage of time, the morning is generally to say how fresh their own things are, how good the place of production, so it is worth this price, to the afternoon naturally drop a little, two or three o'clock in the afternoon and then drop a little, and then after the shouting sale, the big sale and the like, the first hour of hairy crab or 10 yuan a, After an hour immediately fell to 8 yuan, it is conceivable that before closing the stall, it must be a "loss-making sale". The ground in the aquatic area is wet all day long.
Ning Yuan, wearing flat-heeled soft-soled shoes and making his own sewn cotton and linen skirt, squatted down to examine a grass carp in a plastic water basin, and slightly closed the hem of the skirt with his hand to avoid dragging it to the ground. The fish in the basin will involuntarily raise their mouths upwards whenever they swim to the place where the air pump bubbles, and they do not have much space to swim, but they slowly rub their stomachs and rub their shoulders.
Boiled fish is Sichuan's signature dish. But in fact, those so-called Sichuan restaurants that are not in Sichuan are only one of the methods of boiling fish. Ning Yuan would also pour boiling oil on fresh fish fillets that had never been cooked, and he could watch it bubbling while swallowing saliva.
Food is the same as people, all have personalities, the same is a boiled fish, different people make it, it is definitely not the same.
The shrimp sales place was surrounded by people. They seem to be hesitating about which shrimp to buy. The stall owner's words were encouraging. The head of the unit price is larger and heavier, the unit price is cheaper, the body is slender, and the same weight may be more than a few. All in all, you're right to buy my shrimp. Ning Yuan let the boss weigh two pounds of shrimp, she touched her hand, and several people who were originally hesitating next to her also made a decision. Grocery shopping has such a group effect.
In another area there are some frozen foods for sale, and another place selling various spices. Ning Yuan went around, saw more, bought less, because the family yard planted some spices, mint, herbs, basil, fennel, lemongrass, etc., the first two with boiled fish is particularly good. She also often cooks Yunnan cuisine, and her hometown is close to Yunnan.
Qi Qi is Ning Yuan's youngest daughter, although she is not yet old enough to speak the whole sentence, she often uses babbling and gestures to express her love for the market. After stepping down as a front-line host in Chengdu, she worked as a university teacher, choreographer, and producer, and now she has more time with her daughter and the costume design studio. When the weather is good, she uses a cloth pocket to carry the qi on her back to the market together. The cloth pocket vibrated rhythmically with the footsteps, and the mother's body temperature was transmitted to the daughter through several layers of cloth.
Boiled fish
1 grass carp, anchovy tail (lettuce leaves), green onion, minced garlic, chopped coriander, green onion, dried chili pepper, salt, starch, cooking wine, ginger, pepper powder, paprika.
Cut off the head and tail of the whole grass carp. The body part is filleted along the middle with fish bone slices. Cut the fish bones into several pieces and set aside head and tail together.
Combine the fish slices into thin slices, add salt, starch and cooking wine in a bowl and marinate for 15 minutes.
Slice the ginger. Heat in a pan with a spoonful of rapeseed oil. Add the ginger slices.
Stir-fry the fish head and fish bones, add salt and pour water until it has not passed the fish body. Bring the fish broth to a boil for 10 minutes on high heat.
Take a handful of anchovy cut segments, which can enter the size.
Put the anchovy and the green onion together in the fish soup, cross the water and fish out. Drizzle the anchovies in the bowl with fish soup.
Lay a layer of marinated fillets evenly on top of the anchovies.
Sprinkle with a layer of peppercorns, paprika, dried chili peppers and a little minced garlic in order.
Heat the rapeseed oil to a boil and pour over the fillets. Finally add parsley and shallots.
Served with sweet potato rice, fish soup and Sichuan kimchi.