Yang Ming shop.
"The boss is not good" Shiro strode into the kitchen and shouted.
Yang Ming raised his head suddenly, stopped what he was doing, and asked, "What happened to make you make such a fuss?"
Whew Bai panted, rested for a while, wiped the sweat from his forehead, and said in a hurried tone: "Boss, this time the big thing is not good, the Yuanyue restaurant opposite saw us making breakfast, and they also made breakfast today" "Oh, that's it" Yang Ming's tone was indifferent, his face was light, as if he didn't take this matter seriously.
Seeing this, Bai suddenly became anxious, "Boss, why don't you seem to be in a hurry at all" "White, you can rest assured, as long as I make delicious food, the guests know how to choose."
Yang Ming waved his hand and smiled indifferently.
Then, Yang Ming lowered his head and began to prepare a new breakfast.
This dish, called Hu Spicy Soup, once had a chance to be selected as one of the Manchu and Han banquets, but in the end it fell short.
Fortunately, the recipe given to Yang Ming by the system includes the production method of this dish.
Hu spicy soup, which began in the Song Dynasty, has many genres in the Central Plains, such as Xihua Xiaoyao Town, Luohe North Wudu, Huaiyang Zhujia, and Kaifeng Suhu Spicy Soup.
Some people like spicy, some like salty, some like thick, some like light, and some like chopped green onions, but fortunately, no matter what kind of preference you have, you can find your favorite bowl in the Central Plains.
In the world of spicy soup, there are three fixed elements: gluten, meat, soup, and side dishes, gluten is the soul, soup is the foundation, and side dishes are different combinations according to different genres.
When people from different regions meet, hometown food is often a good topic.
Wherever Shuchuan people go, it is the home field, and the fish-flavored shredded meat and the back pot meat are enough to put the Longmen array for half an hour.
And as long as beef and mutton are mentioned, friends in the northwest region will tell you that cattle and sheep that do not grow in the grassland are not worthy of sprinkling cumin.
Lanzhou people are very aggrieved, and always spare no effort to tell everyone that there is no ramen in Lanzhou, which is called Lanzhou beef noodles, Lanzhou beef noodles, Lanzhou beef noodles.
The friends nodded their heads in a flash of realization, and then they all thought to themselves, "Who cares about this?"
Cantonese people don't want to talk about this topic, but generally can't hide, do you eat civet cats, do you eat pangolins, do you eat rat meat, you are forced to be anxious, Cantonese people will tell you how to eat Hokkien people.
As a Central Plains person, in the communication, he faced another kind of embarrassment and loneliness.
"What are you guys so good to eat?"
"The spicy soup and stewed noodles are delicious."
"I haven't heard of anything, let's talk about the boss of Evergrande."
"Oh" Each place has special snacks, some of which are used to promote the scene, fooling tourists, and the locals do not like to eat.
Some of them don't seem to be on the table, but for locals, they are just as important as their wives and children's hot kang heads.
Hu spicy soup definitely falls into the latter category.
Hu spicy soup is the essence of the Central Plains cuisine, those who win the Central Plains win the world, and for the Central Plains people, Hu spicy soup is the world.
The early morning without Hu spicy soup is not enough to talk about life, as one of the breakfasts, it is definitely a perfect choice.
The first characteristic of Hu spicy soup is that it is spicy.
We've all gotten used to it, spicy comes from chili peppers.
In fact, chili peppers only came to China at the end of the Ming Dynasty.
People in the past preferred the spicy taste of pepper.
Of course, as the peppers get hotter and hotter, the peppers get out of the gas.
The people of the Central Plains remembered the old and made Hu spicy soup with a lot of pepper.
Therefore, Hu spicy soup is a rare delicacy that can perfectly interpret the spicy characteristics of pepper.
The second characteristic is spice foot.
Many delicacies will add some spices, star anise, cinnamon, four or five kinds are enough.
Hu spicy soup often has twenty or thirty kinds of spices, and after clever proportioning, it can have a unique fragrance.
Some people may ask, pepper again, and so many spices, will it be too exciting Yes, just get used to it.
And then it's very thick.
In the process of making Hu spicy soup, Yang Ming uses a large amount of wheat starch water to thicken the soup and make it particularly thick.
In this way, the spicy flavor and aroma are more tightly concentrated in the soup, making the soup rich and mellow.
Because Yang Ming's technology is in place, Hu spicy soup will not have the problem of stickiness and greasy.
In the end, there is a lot of material.
Although it is called soup, there are actually a lot of things in it, at least four or five kinds, commonly used are beef and mutton, gluten, fungus, vermicelli, daylily, kelp, peanuts and so on.
Drinking a bowl of spicy soup, I was mentally happy, and I also had dry goods in my stomach.
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Hu spicy soup pays attention to the use of big bone soup as the base soup, highlighting the pepper aroma of pepper, there is a slight spicy aftertaste, and the Hu spicy soup of meat will also add a little meat the size of a fingernail.
These four characteristics form the spicy personality of the spicy soup.
But because it is too individual, many people will be a little uncomfortable when they eat it for the first time.
But when you taste it slowly, you can feel the rich aroma, mellow taste, and spicy enthusiasm.
And then fell in love with Hu spicy soup and couldn't stop.
When the spicy soup is boiled, Yang Ming thickens it with a large amount of wheat starch water until it is particularly thick.
Finally, a few drops of sesame oil are drizzled, and the fragrance is really fragrant, making people inhale it, and every cell in the body seems to let out a moan.
Bai stood aside and watched Yang Ming cook, smelling this scent, the whole person's soul was about to float Bai turned his eyes, only to see that the maroon thick soup in the cauldron was slowly pushed out of large and small bubbles by the heat at the bottom of the pot, and after exploding, it released a cloud of scorching water vapor mixed with strong fragrance, which quickly turned white and floated away when it was cold.
Hu spicy soup with the fragrance of various side dishes, wafted out of it, and the bursts of white mist warmed up when they looked at it, which made people suddenly increase their appetite Bai gluttonous said: "Boss, can you bring me a bowl?"
Looking at Bai's appearance as a little gluttonous cat, Yang Ming was happy in his heart and scooped him a full bowl.
Bai was already hungry, picked up the spoon and breathed, and swallowed it in one gulp.
"This is" The white eyes were wide open, and he only felt that the taste was smooth in the mouth, but the taste was hearty, and Yang Ming put a small pinch of shrimp skin in it, and the fresh tongue was about to fall off delicious Bai couldn't help it, and immediately buried his head in the soup.
A bowl of belly, sweating slightly on the head, warm all over the body, with a mouthful of pepper, after eating, wipe your mouth, only then did I feel that today's daytime is really coming, and I have to be energetic.
Eat the spicy soup, the spicy taste is immediately refreshing, and it can also warm up the body the most.
After eating, I was hearty, and I had a feeling of burning heart: