Chapter 1110

Yang Song has never waited for anyone to cook. Gu Baiwei is the first.

The scene quickly became jealous.

"Brother song, you never waited for me." The first sour chirp is Chen Ming.

Worthy of Chen Ming.

Meng Shihan looked at her and said, "my fiance, I haven't spoken. I want you to talk more."

Meng Shijia came back from the phone and added pitifully, "brother-in-law, you haven't waited for me."

Gu Baiwei's phone was not answered.

Yang Song said, "I'll make it to Baiwei next time."

Now, even the eldest brother and the second brother are jealous.

"Who is this chef Gu? It's worth asking brother song to treat him like this?" They also learned to call brother song.

"He's rich?" Wen Shengli is a rich dog who exudes gold all the time and wants to hang dozens of big gold chains around his neck.

Wen Jiu was too lazy to talk to them and rolled his eyes.

Yang Song took out the steamed stuffed bun from the fresh-keeping container and gently cut it.

Several specific cuts were made, and no one present could see clearly.

Warm wine and others rubbed their eyes foolishly.

"Brother song's hand speed is too fast and the light of the knife is too bright. I really didn't have time to count it clearly."

"Lightning, flint, lightning and thunder, it's gone!"

Wen Shunli couldn't help asking Chen Ming, who didn't rub his eyes and had the most calm reaction on the spot: "brother, have you seen clearly? Brother song is sure to wave a kitchen knife. Why does this steamed stuffed bun look like nothing has changed? Can you count how many knives brother song has drawn in total?"

Chen Ming pushed him aside: "go and go at the same time. How can brother song's knife technique make us ordinary people see clearly?"

To see clearly is to hell. Not to see clearly is normal operation.

None of their old friends could see clearly, let alone the new ones.

Wen Shunli was stunned: "can't you understand and drag like this?"

Chen Ming snorted, "I can't understand. I know myself clearly. I'm not like you. I'm delusional."

That's a great explanation.

There were eight people at the scene, and Yang Song prepared eight steamed stuffed buns.

According to the head, one by one.

After the steamed stuffed bun was processed, it was sent to the oven. It was not over yet. Yang Song thought about it and temporarily started the pot to cook laver egg flower soup.

"Do you eat meat?"

"Eat!"

Porphyra egg flower soup with meat is unheard of. There is nothing impossible in Baifeng Pavilion and Yang Song's hand.

"Can egg flower soup taste good with meat?" Wen Shunli doesn't believe it.

Wen Shengli did not believe: "laver from the sea will smell a little fishy. So will eggs. With meat, it will really taste good?"

It sounds too dark.

Wenjiu hurriedly said, "big brother, second brother, you don't like drinking. I can help."

He didn't eat much mutton kebabs and drank a few bowls of soup just to make up for it.

Chen Ming flashed and took Wen Shunli's shoulder: "I can also help."

Meng Shijia handed Wen Shengli a glass of water: "yes, yes, laver egg soup must be fishy with meat. You'd better drink more water. The spring water of Baifeng Pavilion is also sweet and delicious. Come on, dry this bowl!"

difficult to refuse such kindness.

Gudong, Gudong, the eldest brother and the second son of the Wen family had a bowl of mountain spring water and had a full drink.

Yang Song's laver egg soup has also come to the end.

He always likes to cover the pot at the end, add the fire for three to four seconds, and finally turn off the fire. The pot cover is still not allowed to move.

"Wait two minutes."

Yang Song likes to call this process sublimation.

The good taste of the whole pot of soup is more fully integrated in the high-temperature confined space, and all kinds of ingredients are absorbed from each other, which will improve the delicacy to a higher level.

"You can drink."

Yang Song gently opened the lid of the pot. The smell of the whole pot of soup was like a hundred flowers garden in spring, competing for beauty and enchanting fragrance.

The light yellow eggs are smooth, and the dark laver is light as if it were boneless, with fresh salty sea salt and tender red shredded meat.

"Wow, this is beef. The silky beef is soft and chewy!"

The texture of beef is very fine and uniform. It is cut into pieces like a string, like a drizzle in spring.

"It doesn't taste boring or fishy at all. The beef has been pickled in advance. How can it still taste sour? No matter what, it tastes more refreshing."

Yang Song took a bowl and said, "I marinate the beef with onion, ginger juice and special soy sauce, and then cook it. The taste will be more tender. As for your sour feeling, it's because I added some pickled vegetable juice."

"It can't be pickled cabbage juice. I've eaten the best pickled cabbage. It's almost impossible to eat pickled cabbage juice in case of jar." Wen Shengli once again demonstrated his golden strength.

Chen Ming: "hehe, people are stupid and have a lot of money."

Yang Song said, "it's not a fool. A really good pickled cabbage can indeed be sold for tens of thousands of yuan a jar. The pickled cabbage juice is not that you can't eat, but that you can eat it only after processing."

We all know how sour pickles are.

Often eat pickled cabbage Bangzi, can be soaked by the rich juice inside, and no one cares about pickled cabbage juice.

"I only dropped four drops of pickled cabbage juice in this pot of soup."

It can be imagined how sour the pure pickled cabbage juice is.

Yang Song said again, "don't finish it. Leave half a bowl and eat and drink with steamed stuffed buns."

The voice just fell.

Ding Dong!

The oven is finished and the steamed stuffed bun is baked.

People are a little confused.

"Brother song, isn't your third steamed stuffed bun still baked?"

The only difference is that the second is an earth kiln and the third is an oven.

Is there any qualitative difference?

Yang Song said with a smile, "you'll know later."

Wait until he takes the sizzling steamed stuffed bun out of the oven.

The crowd was startled again.

"Is this baked bun?"

"How could this be a baked bun? Are you kidding?"

"Am I blind? I must be blind?"

Everyone can't believe their eyes.

What Yang Song took out from the oven was golden steamed stuffed buns, as if they had been fried, but not necessarily.

"Although the fried steamed stuffed bun tastes delicious, it's greasy in the end. My steamed stuffed bun won't be greasy!"

What was sent in was white and fat steamed buns with soft and sprouting skin. What came out was golden and crisp, similar to fried buns.

When everyone took a bite, they found that the steamed stuffed bun was only the outer crisp skin, and the inner core of steamed stuffed bun was still inside.

The steamed stuffed bun is steaming, but the juice is more abundant. People can't help sweating.

"Have fun!"

"Cool!"

"That's the smell!"

Another mouthful of laver egg flower beef sour soup, the great human has killed summer and welcomed autumn.

People can't stop eating steamed stuffed buns.

From the first bite, the juice contained in steamed stuffed bun can't stop at all, and it keeps drilling into people's mouth.

The vermicelli are more tender, smooth and flexible. I don't know when the fish disappeared.

I didn't realize it until the end.

"It turns out that this steamed stuffed bun should be called fish soup vermicelli bun!"