Food customizer.

Chapter 203 Return, the evaluation system surfaces (page 14)

Cauldron stew, as the name suggests, is a dish stewed in a large pot.

Northeastern big pot stew has even spread across the country. There are many restaurants of this kind in almost every city. Some restaurants are even ingenious and have earthen stoves built directly under the customers' dining tables. When someone is dining, they use a flamethrower to light firewood for stew. .

This unique way of dining was indeed popular for a while, but when everyone discovered that there seemed to be no difference between wood-fired stew and gas stew, this kind of restaurant slowly declined.

Su Chen once analyzed this problem when he was a anchor.

After all, it is too difficult for modern people to make money.

It was easy for everyone to go to a restaurant, and everyone wanted to eat something rare and unusual.

Stew in a cauldron?

Can't I stew it at home?

This is true for outsiders, but for locals who have been eating this dish since childhood, they have a deep affection for the food form of big pot stew.

No matter what you stir-fry, I am not full, but when you take out the big pot and stew it.

Sorry, give me a bowl!

So when the third uncle shouted those words, the guests who were about to leave sat down again in confusion.

But the guests who had already left halfway turned back uncontrollably.

The guests who were still sitting were all gearing up, but when they thought that everyone had become more qualified, they calmly waited for the dishes to come out.

When stewing in a big pot, the important thing is a big one!

After the last hard dish was served, Su Chen used only one pot to stir-fry the stir-fries, and finally heat the staple food, while the remaining four pots were used to make stews.

Even so, there is definitely still a little too little time.

So, Su Chen actually prepared some ingredients the night before, such as fried tofu and so on.

For vermicelli, I chose sweet potato flour.

If you are in Jingzhou, you must use potato flour.

Then there are the meatballs. Half of the pre-fried meatballs are used to make sweet and sour meatballs, and the other half is given to the big pot to stew.

In fact, the ingredients for this one-pot dish are very simple: fried tofu, pork belly, Chinese cabbage, sweet potato noodles, and pork meatballs.

It's so simple that there aren't many ingredients.

The production method is also very simple, which seems to verify the saying on the tip of the tongue that high-end ingredients often only require the simplest cooking method.

Although these ingredients are not high-end, they are very accessible to the people.

Most of the guests who sat back down looked at the aunts and the uncles who were far away from helping with their throats trembling.

Each of them was carrying a stainless steel basin as big as a washbasin, and then walked happily from the courtyard and placed the big basin in the middle of the dining table.

Li Ming pulled his neck and looked at it.

"Pork stewed vermicelli? And Chinese cabbage, meatballs and fried tofu?"

To be honest, it’s very enjoyable to watch!

Wang Ruolin reached down silently. She just unbuttoned her jeans, and now she pulled the zipper down a little. "Bring me a bowl. If you have more soup, I'll eat it with the steamed buns."

Yes, this is what Su Chen did.

There are many dishes in the basin, but there is also a lot of soup, which is not only rich but also thick.

It’s as if these soups were born to be dipped in steamed buns!

As the judge, Li Ming was responsible for serving everyone food.

There was a large spoon in the stainless steel basin, and he put a spoonful into each person's bowl. By coincidence, almost everyone had a bowl, and there was nothing left in the basin.

'How can this master chef calculate so accurately? '

With a silent sigh, Li Ming lowered his head and looked at the stew in the bowl.

Not much pressing, just pick it up with chopsticks!

The sweet potato vermicelli stewed until almost transparent is sandwiched with a few slices of soft Chinese cabbage, as well as fried tofu cut just right for the mouth, and mixed with a slice of lean pork belly.

"Fuck!"

When the dish was in his mouth, Li Ming raised his neck and inhaled sharply.

Don't lower your head or the stew will fall off.

It wasn't until the temperature of the food in his mouth cooled down that he blushed and started chewing.

"Damn it, why is a stew so delicious?"

Surprised!

In this stew, the vermicelli is springy yet chewy, the fried tofu is tough on the outside and soft on the inside, and the cabbage really melts in your mouth.

But he said that the pork belly was neither fat nor greasy, lean but not woody.

The combination of simple ingredients can produce such amazing flavors!

"It's delicious!" Li Ming immediately took one of the remaining steamed buns from the table, broke off a piece and put it in the bowl. He pressed it down hard with his chopsticks until the steamed buns absorbed the soup and turned into a sauce color. There is also a faint sheen on the surface.

Only then was it brought to the mouth.

The satisfaction of carbohydrates rushes over, accompanied by the rich sweetness and meaty aroma of cabbage.

Isn’t this level of deliciousness too foul?

It is simply tailor-made for mankind’s pursuit of delicious food!

'How can I survive in the Northeast after eating this kind of stew? '

Not long after, Li Ming picked up the stew in the bowl, dipped the steamed buns in the rich soup, and ate it all in just a few bites.

There was a vague burp in his chest that he wanted to burp, but his body told him that he couldn't.

That's not anger, that's food. If you want to fight, just spit it out!

Because now Li Ming has eaten up to his throat.

The same goes for Wang Ruolin. The zipper of her jeans was once again compromised. If she hadn't worn a long shirt today, I'm afraid Wang Ruolin would have had to wait until the guests had left before she dared to stand up.

That zipper is all the way down.

'If I ever wear tights again, I'll be a dog! '

Hu Dan, who was slightly artistic, pointed his cell phone at Su Chen who was chatting in the courtyard and clicked!

Facing the empty table again, click!

Open Moments, post the picture, and edit a paragraph.

[The spoon chef put a mark on my taste buds when I was young, like a peacock king raised by military forces. It allowed me to experience extreme enjoyment when I still didn’t understand food, and turned my future days into ruins.】

They are not the only ones who are stretched to the point of bursting.

Originally there were some scattered steamed buns, fried cakes and shaomai left on the table.

Now?

The aunt next to me held the Shaomai and ate it directly with the soup. She didn't let go of the soup dripping from the corner of her mouth, she stuck out her tongue and rolled it away!

The uncle next door broke open the steamed bun and put the vegetables in the bowl, and performed a live performance of three bites of a steamed bun with vegetables!

There were also children who had already left the show, but now they all came back and lay next to their parents' legs.

"I'll still eat, I'll still eat!"

What's even more outrageous is that director Han Wenhu, who usually looks a bit bookish, now brings the basin in front of him.

"No one ate it, right? No one really ate it?"

The people at the table were all villagers from Hanjiagou, and they all leaned back on their chairs with their big bellies on their backs.

"Can you eat it? There's nothing in there?"