It was dusk, Molly prepared all kinds of ingredients, and was about to go to the stall when she received a call from Qu Jincun.

After hanging up the phone, she calmly sorted out her things and started the small tram - and continued to go out to the stall to go to the birds.

No one knows better than a senior dreamer what it means to "want to capture and indulge" and what it means to "want to promote and suppress first".

Dry him again, and when he is forced to rush to the door, the difficulty of the strategy will automatically drop, this is an iron law.

Qu Jincun waited left and right, did not wait for Molly's reply, she said that she would come over when she was ready, but he didn't hear the doorbell ring until ten o'clock in the evening, and his heart couldn't help but be a little nervous.

――Did you meet a gangster on the road?

Thinking of this, Qu Jincun couldn't wait any longer, put on his coat and rushed out of the door, all the way along the route from his house to her usual stall, and rushed to the food stall.

In the food stalls, this is the time of the Venerable Master's point, and each food stall is full of people, most of whom are people who have finished working overtime or are preparing to go to the night shift.

Qu Jincun searched and searched, and finally met Molly who was serving dinner to customers in his daily location.

He stood still, a little angry, looking at the girl in the mist from afar, his face a little stinky.

Coincidentally, as soon as Molly sent away a wave of customers, she saw him, she waved her hand to him heartily, and gave him a fresh and cheerful smile, which successfully deepened Qu Jincun's depression.

Qu Jincun walked to Molly's stall silently, picked up a relatively close position and sat down, and without speaking, he lowered his head and pulled his mobile phone, seeing that he was waiting for Molly to take care of him.

In a moment, a steaming bowl of "boiling water cabbage" was placed in front of him, along with two small pink and white steamed buns the size of eggs.

The emerald green lotus leaf bowl, the milky white clear soup, and the soft cabbage leaves like a gauze skirt spreading out, exuding curling heat, rushed straight to Qu Jincun's chest.

"Boiling water cabbage" is not easy to cook, the key lies in the hanging soup, "hanging soup" is to use the chicken breast meat to smash into a fine puree and put it into the soup, used to absorb the oil slick in the soup, so repeated several times, pick up the chicken puree and impurities, the soup is clear as boiling water, the cabbage is slightly scalded with boiling water, put the clear soup into the steamer and steam for eight to ten minutes.

At first glance, the finished dish looks like a few cabbage hearts soaked in clear water, and there is no one-star oil flower, but when eaten in the mouth, it is fragrant and refreshing, and the deliciousness is abnormal.

With a taste like the morning sun and the warm flowers of winter, the soup mobilizes all the taste buds in four or two, and accumulates a layer of refreshing and fresh sweetness on the tip of the tongue.

The heat of the cabbage is just right, and the unique fragrance of the vegetable can be seen at a glance, and the aroma of the vegetable is not diluted at all, and the sweetness of the soup is mixed together, and when you swallow it, it seems that even the whole throat has been soothed......

Boiling water cabbage is actually a high-grade clear soup dish, which is not easy to make with labor and materials. Its fresh and elegant, the fragrance is strong and mellow, the soup is thick, not greasy: the taste is fresh, not light and not thin, the color of the dish is tender and yellow, soft and slag, and it has the reputation of "not like a treasure, but like a treasure".

To boil the soup, you need two pots and two fires. For a pot of broth, the temperature in the pot is about seventy or eighty degrees; Put a net leak on a pot and keep it warm. The cabbage should also choose a small cabbage, then remove the outer two layers, soak the cabbage root in the prepared soup, let the outer cabbage stem soften, and then gently peel off 4 or 5 pieces, the root can not be disconnected, when making zuò, the cabbage is placed flat on the net leak, and the cabbage is repeatedly punctured on the cabbage with a fine silver needle, and then the soup is poured on the cabbage with a spoon, while the soup is almost finished, change the pot and continue, until the outermost vegetable stem is completely cooked and soft, you can put the cabbage in the container of the dish, and then slowly pour in the fresh broth.