Huhuhu~

Jiang Hua sucked the noodle soup in the white porcelain bowl. Because Zhang Tong saw Jiang Hua fall asleep on the table as soon as he came to the store, he estimated that Jiang Hua must have stayed up late last night, and most of the time he didn't eat. So Zhang Tong specially made a bowl of noodle soup for Jiang Hua, which is not on the menu.

Curry duck noodles, this is what Zhang Tong originally planned to use as a staff meal today, but seeing that Jiang Hua is so tired, let's give her some curry to boost her spirits. Because after staying up late after long-term work, people's appetite will not become very good, especially girls who stay up late are easy to be cold. Japanese curry does not have the same strong and pungent flavor as Indian curry, and it is relatively soft. Even if the Japanese curry cube is marked as the spicy, it is generally slightly spicy for Chinese.

Zhang Tong chose to make a bowl of duck soba noodles with curry, which is healthy, nutritious and delicious.

The man who invented the pressure cooker was an absolute genius, at least for someone who loved to cook. Because with a pressure cooker, many dishes that need to be simmered for a long time to be soft can be prepared in a short time. For example, the two big duck legs prepared by Zhang Tong only need to be simmered for ten minutes in the pressure cooker to achieve the effect that can only be achieved by simmering in an ordinary pot for forty minutes.

While simmering the duck legs in a pressure cooker, Zhang Tong also cleaned the crab mushrooms and onions in the refrigerator. Onions because of the unique smell it emits causes many people to cry when cutting onions, although there are now sulfur-free varieties of onions that will not smoke people's eyes, but the taste of this onion is much lighter than traditional onions, so Zhang Tong never buys it. He has his own solution to the problem of onion smoking, that is, he wets the kitchen knife and then cuts the onion, so as to reduce the smell of smoking.

Cut the onion into cubes and wash the crab mushrooms to remove the stems. Heat the wok on the stove, a small amount of cooking oil, and heat the onion into the pan. Onion is a very amazing vegetable, it is spicy and punchy when it is raw, but when it is heated thoroughly, it will give off a mellow aroma, and the taste will become fresh and sweet, and it can even replace MSG.

The smell of onions began to permeate the sound of sizzling, and the pressure cooker was steaming, and the aroma of duck stew was diffuse. Jiang Hua, who was lying on the table, twitched his nose twice, but he didn't wake up yet. Zhang Tong boiled another pot of hot water and prepared to cook the soba noodles.

Crab mushrooms are stir-fried with onions, the crab mushrooms are rich and sweet, and they are stir-fried with onions to produce juice. At this time, the duck leg soup was also stewed, and Zhang Tong directly pulled out the deflation valve of the pressure cooker. Puff~~ The high-pressure steam gushed out, like a whale fountain evoked by jumping out of the sea.

Drain the high-pressure steam and turn on the pressure cooker. A quick pot of duck soup is ready. Pour just into the sautéed onion and crab mushroom wok and simmer over low heat. And the pot of water on one side has been boiled, and a handful of soba noodles are put in. And at this time, Zhang Tong had already prepared the white dream curry cubes. Zhang Tong chose the original flavor, and the Baimengduo curry was originally a light-tasting Japanese-style curry. It only has the aroma of curry but no spicy taste, which is suitable for people who want to eat something heavy after staying up late, but the stomach cannot be too stimulated. The curry melts in the pot, and the duck soup is ready, which is a mixture of duck meat, curry, onion, and crab mushrooms.

The soba noodles are boiled until soft and put directly into a large white porcelain bowl, and the duck broth curry is not covered in the soba noodles. Crab mushrooms and onions float on the curry soup, and two large duck legs are spread on the noodles in a daze, swearing their existence. Because the curry itself has a taste, Zhang Tong does not need to add salt to taste. Finally, simply blanch two slices of lettuce and garnish the curry duck noodles.

When Zhang Tong brought the fragrant curry duck noodles to Jiang Hua, Jiang Hua, who was still dozing off, woke up directly: "Hmm, where did the curry smell come from?"

Jiang Hua had no image when he was sleeping on the table, resulting in two red marks on his face. But when she saw the curry duck noodles that Zhang Tong made for her, she said directly: "Is this the noodles made for me?"

"Yes. ”

"Then you're welcome!" Jiang Hua was really a little hungry, picked up his chopsticks and launched a fierce attack on the noodles. I have to say that Zhang Tong's craftsmanship is still first-class, this curry duck soup noodle is rich in meat and has a hooking curry aroma, which warms the heart and stomach but does not burn the heart. The duck legs have been simmered in the pressure cooker and are already soft and rotten, and they have already tasted after a little simmering in the curry soup. When you bite into the duck skin, the fat overflows with the texture of the thick fibers of the duck meat and the curry soup mixed with the muscle fibers, and the pleasure of biting is born between the lips and teeth. A bite of soft crab mushrooms served with smooth noodles and refreshing greens. Eating this bowl of curry duck noodles, which is far from exquisite food, brings people a sense of happiness called satisfaction.

This gastronomic experience, known as "eating coarsely", is another kind of enjoyment in addition to fine food. It's a joy that you can't get in Japanese kaiseki and French cuisine, and it's a joy that can only be found in street shops or even roadside snacks sold in carts.

A bowl of curry duck noodles, two big duck legs were all eaten by Jiang Hua, and she even drank all the duck soup in the soup bowl and ate it all. patting his stomach, Jiang Hua rested on the back of the chair with satisfaction.

Zhang Tong brought Jiang Hua a cup of green tea to eliminate appetite: "Full?"

"I'm full. Much more comfortable. Jiang Hua leaned lazily back in his chair.

"Jiang Hua, how do we count our relationship now. ”

"What do you say?"

"I guess it's boyfriend and girlfriend. ”

Jiang Hua smiled and didn't answer, didn't say yes or no.

"Look, as your boyfriend, I've had an incident recently, can you help me? ”

Although it was said that going to Disneyland with Zhang Tong before meant that Jiang Hua had accepted Zhang Tong to some extent, Jiang Hua was still a little uncomfortable when he heard Zhang Tong claim to be his boyfriend. She waved her hand: "If you have something to say, don't say what you don't have." ”

"That's right, my house is three-in-one, and I say I can't live here. You have to move out by next week, or you will close the store. You say, time is tight, the task is heavy, where can I find a suitable house to live in such a short time! So you can do me a favor. ”

"Can I help you find a house? Okay, I'll help you ask. ”

"No, I mean you don't live in a two-bedroom apartment? Can you give me a room? Don't worry, I'll pay the rent!" Zhang Tongyi said solemnly. And Jiang Hua almost crushed the water glass, this old shameless speed is too fast!

Note: Many book friends responded in the group that Lao Zhang hadn't cooked for a long time, so I wrote a chapter today. Writing a book tonight, I crave fried chicken as soon as I write it, and I want to eat it as soon as I write it. I was losing weight, so I had to refrain from it, so I endured it until the fried chicken restaurants closed and started writing this chapter. So, ask for a ticket.