The next lychee sour pork is different from the previous two dishes. Whether it is milk or large yellow croaker, it is very fresh, and its appearance is light and elegant. Compared with the lychee sour pork, it looks a lot richer.

The lychees with a bright and transparent texture, and the meat that has been fried so that it is very crispy on the outside, are all wrapped in a layer of transparent and viscous gorgon juice, adding two cents of fairy air to the plain.

The lychee and the fried meat are almost the same size, similar in shape, and if they are not the same in color, they almost always think that there is only one ingredient other than the side dishes.

"Click"

The surface of the bite is a bit soft due to the infiltration of the gorgon juice, but it is only a thin layer. The inside is still very crispy, and the inside is soft and tender. Finally, the juicy meat is tender and plump. The flavor of the meat is undoubtedly revealed. With the embellishment of lychee, the fragrance of the fruit is very good and the greasy feeling of the meat is combined, making the whole dish not as oily as you see, on the contrary it looks very elegant and indifferent.

"I finally know that the best food in the country is so delicious, and the food can still be so delicious."

Ling Shu licked the trace of gorgon juice on the corner of his mouth. It really didn't want to waste a bit.

"In fact, seriously speaking, Chef Yuan said that it is the best food in Asia. I remember that several reports were reported in this way, and I think it must be true. I have not eaten it in more than 20 years. The delicious things, no matter what ingredients are in the hands of Chef Yuan, are absolutely earth-shaking changes, only delicious can be described."

It is rare for Lin Shu to have dinner with his girlfriends. Naturally, he has to share his views on Yuan Zhou, the chef he admires. After all, he still has to keep the two-pointed fairy woman setting in front of other friends, but his girlfriends can feel free to do so. Up.

"It's really delicious. No matter what kind of ingredients, the ratio is perfect. I think this chef will definitely be able to study the ratio of medicines. It is too good to handle." Ling Shukuaren They are all different.

Lin Shu felt that the corners of her mouth were a little bit twitchy. If she hadn't understood that Ling Shu was already the highest admiration, she thought that she really wanted someone to be a chef to be a drug researcher.

"Is this sweet soup that you are talking about for treating lung heat?" Ling Shu pointed to one of the two bowls of sweet soup that had just been brought up on the table, and the topic changed.

In fact, the two bowls are very similar in appearance and they are both creamy and thick soup bases. There are a lot of things in them, which look very mellow, not to mention the smell is very mellow.

"The yuba and white fructose water has a good effect on clearing lung heat, and it is an essential sugar water for relieving greasiness in winter? [520www.biquge520.xyz] is nutritious and has some medicinal value, and the taste is quite good? Good news for people like me who don't like taking medicine." Lin Shu pointed to the Tang Shui Dao in front of Ling Shu.

After thinking about it, Lin Shu continued in order to strengthen his persuasive power: "I had a low fever once before? It was not very comfortable, but it was almost good after drinking two bowls of tangerine peel and red bean paste here for two days? It's delicious and functional. It's great? And this is all to be ordered? I said it at noon. I can eat it now."

In addition to the banquets in the God of Kitchen Store, there are many stews and complicated dishes that need to be booked in advance, otherwise it is impossible to prepare so many every day? There are so many cuisines in Yuanzhou Club? It is a systematic black Technology is also an unbearable burden in the kitchen.

In particular, there are many old hot soups in Cantonese cuisine, and sweet soups need to be booked a day or a meal in advance.

"Then I will try." Ling Shu was already eager to try.

Without telling her girlfriends too much, Ling Shu thinks that it is definitely effective. Not to mention that ginkgo, which is originally a medicinal and food ingredient, is very clear about its effect? ​​It is for such a high value and a wonderful taste. , Are all worth trying.

Stirred the sweet soup in the bowl with a white porcelain spoon? A white tender egg loomed with the stirring, the originally white egg rolled in the pure white sugar water similar to soy milk? I don't know if the egg is whiter or is it The sugar water is whiter.

There are also pieces of bright yuba, which seem to be pulled into the same shape? Although they don't look very regular? They are almost the same direction? The same size, you can see how strong the chef's control ability is.

The plump ginkgo, probably because of a long time of stewing, looks very plump and texture, watery, as if a juice burst out after biting it.

The scent became stronger during stirring. The bean scent was full, with a little bit of fruity flavor. Ling Shu felt that the whole person was quiet, and the restless heart just started to calm down because of the food. It was not that he didn’t want to eat it anymore. I want to eat sugar water into my stomach more urgently.

Put a spoonful of soup into your mouth, and the thick and thick scent is accompanied by the aroma of beans. It is the essence of the yuba that has been boiled and melted in the soup for a long time. A ginkgo also enters the mouth with the soup. The bite is indeed the same as we saw before. It opens with one bite. The soft waxy texture has plenty of juice and the bitter core is removed. It tastes waxy and sweet, and it is very delicious.

Not to mention that the whole yuba-shaped pieces of yuba are still preserved. With the syrup containing the essence of yuba, the originally very smooth yuba slices have a thicker feel and a very fragrant taste.

"Gudong, Gudong"

Disliked that the spoon was too little to scoop, and it was too slow to eat. Ling Shu directly put the spoon aside, picked up the bowl, and drank boldly, filling it with mouthful after mouthful, just like drinking water, if yuba slices or ginkgo were added. Just chew for a while and then swallow, with the fragrant sugar water, it has a special taste.

And Lin Shu’s Gorgon Lily Sweet Soup is a famous homemade syrup from Chaoshan in Guangdong Province. It is boiled with coconut milk. It naturally tastes rich with coconut flavor. In addition, the coconut itself can be boiled into coconut oil. It's just coconut milk, in addition to the faint sweetness, it also has a rich oily feel. It complements the sweet lily very well, and the addition of gorgon makes it soft and sweet.

Anyway, Lin Shu enjoyed eating one spoonful of bite by bite. She wanted to eat like Ling Shu, but she had a lot of ingredients in it, so it's better to drink it directly than to scoop it up and drink it faster.

The bowl used in Yuanzhou for filling sugar water is different from the small bowls in ordinary dessert shops. The relationship between one person and one bowl is that this bowl is slightly smaller than the sea bowl, but it has a deep foundation and can hold a lot of volume. At least a little more than a two-two bowl.

Lin Shu previously estimated that the appetites of the two people are about the same. Two bowls of sugar water and three dishes are definitely 80% full, and they can be full and burped according to the usual amount.

But after Ling Shu drank a large bowl of sugar water, she only felt that she was only half full. She felt that it would be no problem to eat one more dish, even two dishes would work, at most, it would be just a little bit more. Once in a while, it's fine.

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