14.7.9

"Edamame, tomato, and loofah soup"

Before I saw it, no one could have guessed that the queen was such a strong person, but her mother was as sweet as a doll and full of femininity.

However, it is too feminine, and sometimes it does give others a bit of a headache.

For example, this noblewoman, who is actually over half a hundred years old, but looks like a little sister to the queen, is frowning and waving her hand to indicate that she does not want to eat:

”It’ssohot,I’mnothungry.”

The queen was helpless: "Mom, please don't use English, okay?" Daddy isn't here......"

Qin Yunfang frowned slightly, and his face was puzzled: "Pourquoi? ”

The queen held her forehead and took out her mobile phone to try to call her father, but was suppressed by a slender white hand.

Qin Yunfang finally spoke Chinese this time: "People don't want to see him!" ”

The queen said in her heart that she knew that you must be quarreling again, and it is not easy for your old man's mother's family to run abroad, so you can only run to your daughter's house.

But it's okay to run, you have to eat. Otherwise, the unscrupulous father turned around and found that his wife had lost weight in his daughter's place, and he would definitely blame his daughter for not taking care of her mother.

It's just that Qin Yunfang refused to eat, saying that it was too hot and she had no appetite, and the queen couldn't force her to eat according to her, so she could only come to Hao Dong in the end.

"That's it," said the Queen, "the chefs in the big kitchen know my mother's temper to some extent, and now they are all gone." ”

Hao Dong had seen that aunt when Qin Yunfang arrived before, and he always felt that he should call the other party's sister. At this time, I wanted to laugh when I heard the queen pour the bitter water, and sure enough, this Mrs. Qin was as good as she was, and she was very childish.

The big kitchen is full of materials, so it's natural to help make something to eat. Hao Dong looked around, raised his hand and took two loofahs that had just been picked today.

The master who was helping next to him immediately stopped him: "It's for Mrs. Qin, right?" She doesn't eat this. ”

Hao Dong tilted his head and blinked: "Huh? How so? ”

The master himself also has a son who is about the same age as Hao Dong, and he is away from home all day. Hao Dong's cute action suddenly hit the uncle's fragile cuteness, and he listed all the eating habits of Qin Yunfang that he knew, although there were not many.

"Mrs. Qin is a picky eater, she only eats green leafy vegetables, and she has to cut them into thin strips and mix them with salads; In addition to aquatic products such as fish and shrimp, meat is basically only occasionally eaten a little beef, and pork is not eaten.

In addition, she prefers French food, and she can't use too much oil. If there are ingredients flown back from abroad that day, she can eat a little more, otherwise it will only be a small bowl at a time. ”

Hao Dong was dumbfounded, and at the same time somewhat understood where the queen's strength came from.

With such a "role model" mother, the daughter will definitely become the extreme opposite type of mother's personality if she does not become like her mother.

Of course, for the sake of the queen's face, Hao Dong would not show this thought. He just smiled kindly at the master: "It's okay, she doesn't want to eat those anyway, does she?" Let's make something down-to-earth, maybe she'll eat it when she looks fresh. ”

Hao Dong's idea is actually not unreasonable.

The consumption of ingredients in the large kitchen is very high, and the purchase is like a supermarket, and there are fixed suppliers to provide it in a cycle.

Today is just in time for the purchase day, and all the vegetables that are delivered are fresh and freshly picked from the ground for a long time.

Vegetables and fruits really have to come from the ground to be the best. After leaving the mother plant, the taste will be worse for every extra hour of time left in the air, so the vegetables picked overnight often do not taste very fragrant.

Today, these are rare freshness, and Hao Dong decided to make a vegetable soup.

No matter how rich the Qin family is, they have never heard that they have their own farm - even if they have a farm, they don't specialize in delivering fresh goods at a fixed time every day, and what they eat is definitely not the freshest state of fruits and vegetables.

Hao Dong didn't dare to say that Qin Yunfang must have never tasted the freshest vegetables in the land in his life, but due to the limited conditions, it was definitely impossible to eat them often.

This bowl of fresh vegetable soup, this lady will surely understand its benefits.

The loofah that has just been removed from the shelves has a green skin, and the flesh is full but not particularly long, and it is obviously still a tender loofah. It's probably because it's really fresh, and usually the soft feel has a certain hardness at this point.

After the hob is cut, the seeds inside are basically negligible, and the fragrance immediately makes everyone in the kitchen feel very useful.

"This loofah is really good." The master's face was contemplative, obviously already thinking about what to do while the ingredients were fresh.

Edamame has his own little guy to help peel it, and Hao Dong doesn't have to worry about it.

The tomatoes are also freshly picked, and they are so juicy that they seem to explode when you pinch them.

Hao Dong suddenly couldn't eat it accurately, so he cut a slice and tasted it first, and found that this tomato was really a very good variety, and it was very sweet.

This sweetness is enough to be used as a fruit, but cooking will form a very strange taste combination on the taste. If the person who eats it is sweet, then it is fine, but if not, it will be difficult to eat the dish.

So this basket of tomatoes may not be able to be used, Hao Dong worked hard to rummage through it, and finally found a few ones with a skin color that are not so red, and the taste is sweet with a little sour, this is suitable for cooking.

There are no special requirements for the loofah soup, and the edamame beans are boiled in water first to ensure that they can be cooked until they are relatively soft.

After the edamame is taken out, put the freshly boiled shrimp roe soup in the pot, boil it, add the loofah pieces and edamame, add salt to taste, and cook.

The shrimp roe itself has a strong umami flavor in the soup, but the fishy smell of the aquatic products is not heavy, and it is a good soup stock. This bowl of shrimp roe soup was boiled with freshly squeezed shrimp roe in the morning, which was originally intended to be used as a topping, but was also robbed by Hao Dong.

With a good soup base, things are much simpler, even if you simply put a little salt, the soup will soon be full of aroma.

The fragrance of the loofah is mixed in the fresh fragrance of the shrimp roe, refreshing and appetizing, and the little guy who is excited to play the hand has been looking up at the stove, revealing an expression of "let's have a bowl of rice".

Because the edamame and loofah are fresh and tender, it won't take long for the heat to be almost complete, and then the chopped tomatoes are also put into the pot, and soon the wonderful aroma is mixed with a hint of sweet and sour.

Qin Yunfang's eyes lit up when he smelled this.

In the bowl in front of me is a bowl of clear soup, the soup is light in color, with a little sticky feeling like fish soup; In addition to the red and green vegetables, there is not a trace of oiliness, but there is a strange fragrance.

Qin Yunfang carefully distinguished: "This is ...... Shrimp roe, tomatoes, and loofahs? How can there be such fresh materials here?! ”

She has eaten all the good things in her life until she doesn't want to eat them anymore, and naturally knows the impact of the freshness of the ingredients on the taste.

This bowl of soup seems to be simple and down-to-earth, but in fact, if the ingredients are not fresh enough and the person who makes it does not bother to make the soup base, it will definitely not be able to produce this effect.

So she didn't even speak in foreign languages, and she was directly surprised.

Hao Dong smiled a little shyly: "The soup base is boiled by Chef Zhou in the big kitchen, he has made soup all his life, and the heat is very good." ”

Qin Yunfang looked at him with a smile in his eyes for a while, and didn't speak, and directly took a sip of soup first.

The sweetness of the tomato has been neutralized in the soup, and the whole soup has a hint of sweetness;

However, this sweetness has a hint of loofah's unique herbaceous fragrance;

After chewing it, the edamame is soft and glutinous, and finally it is all contained by a little acid, and it slides into the stomach together, obviously a bowl of soup that is still steaming, but it is hard to eat a kind of coolness that belongs to the field on a hot day.

Qin Yunfang beckoned someone to help her serve the meal, and looked at Hao Dong smiling more and more: "You kid, tsk, whoever marries you in the future, it will be really blessed." ”

Although this is indeed a very common elder-style compliment, Hao Dong is still a little hot when he is said.

Qi Jue, who had been busy outside for a day before coming back, happened to pass by the door of the large lounge, listened to it clearly, and secretly enjoyed it in his heart, and went back to the room to change clothes.

14.6.19

Mung Bean Flour

After eating mung bean soup and mung bean cake, Ergou, a guy with a heavy mouth, began to give Hao Dong advice: "Let's get some salty taste?" ”

Hao Dong wanted to let him play by himself, but in a blink of an eye, he saw Qi Jue also looking at it with a blank eye, as if he was very interested, and suddenly his heart softened again.

If you want him to do it, of course he won't just wash and cook the mung beans with the meat. He thought about it for a while and decided to make a simple version of the jelly.

In the summer, take a bowl of cold noodles just taken out of the refrigerator, drizzle sesame and coriander with sesame oil, chili oil, sesame coriander, sprinkle with diced mustard, and finally pour a spoonful of soup boiled with shrimp skin and soy sauce.

It's really fragrant, spicy and enjoyable, a mouthful of sweat is a whole body, but it can be comfortable all over, as if no matter how much hot poison is discharged along the pores.

And the most important of these is the step of making jelly.

To make mung bean jelly seriously, you have to boil the mung beans and then precipitate and filter them repeatedly, over and over again until the mung bean starch comes out.

Then brew this starch, and the transparent and thick slurry that comes out is set and frozen, and when it is formed, it is cold powder.

It's easy to say, if you really want to do it, you can't get out for a day or two.

So what Hao Dong did today is a simple version.

Wash the mung beans, borrow an original juicer from the large kitchen of the research institute to grind them into a very thick mung soybean milk, and then turn on the stove to sit in the pot over low heat, pour the soy milk into it and boil it slowly.

Prepare a large flat box on the side, wash it and apply a layer of oil to prevent sticking, and set it aside for later use.

The thick soy milk on the fire gradually boiled, skimming off the foam and mung bean crumbs on the surface, and then it had to be stirred constantly, otherwise it would be a little longer to paste the pot.

Wait until the soy milk is thick and mushy, turn off the heat, pour it into the flat box just prepared, put it evenly and smooth it, let it cool and put it in the refrigerator for refrigeration.

When it's completely frozen, you can take it out and eat it.

The taste of this cold powder is not as strong as that filtered many times, and the taste is more cotton, a bit like rice noodle pudding, but it also has a unique flavor.

After the finished product out of the drawer, Hao Dong lit each bowl with balsamic vinegar, sprinkled with cucumber shreds, minced coriander, garlic shrimp skin and a little diced millet pepper, drizzled with a little chili oil, and a little fresh soy sauce to enhance the flavor, and finally sesame oil.

Don't look at it as a very fragmented thing and not a precious object, with Hao Dong's seasoning skills that are very sensitive to taste, just this bowl of things, not only everyone in the expedition team, but even the master chef in the canteen has come to learn from it!

Looking at everyone's sweaty eating but still couldn't stop, Hao Dong felt that no matter how the cooking part of his memory came from, he was still very satisfied.

Because it made him realize that his existence was still valuable.

14.6.9

Mung Bean Cake

Summer is a good time to eat mung beans, and the first mung bean soup was very successful, and soon Hao Dong made another mung bean cold cake.

There are many ways to make mung bean cake, the earliest ancients were to simmer bean paste over low heat, and add agar and mint water to cool after finishing.

Later, with the reform of kitchen utensils, pressure cookers produced a large number of bean paste, and the method of blending bean paste starch and directly refrigerating appeared.

Later, there was a microwave oven method, and the cold cake made felt rusty in the mouth, which was closer to rice cake than the cool and smooth taste of agar jelly.

Hao Dong made this for the cool taste, so he naturally chose agar.

The mung bean cold cake is not difficult, boil the mung beans, add sugar or honey to water and boil the agar, add bean paste, and then add mint to increase the flavor, and wait until a pot is boiled to take it out and pour it into the mold to freeze it.

However, the color of the real mung bean paste is brownish, and in order to increase the aesthetics, Hao Dong still used a little food coloring to make the pastry turquoise.

A plate is cut into a diamond shape, just the right size for a bite of mung bean cake. The color is turquoise, the tentacles are cold, and the smell is cool, which is very appetizing.

Hao Dong couldn't help but steal a few by himself, and as soon as he turned around after eating, he was taken aback: "Qi Jue?!" When did you come over?! ”

Qi Jue raised his eyebrows: "You like this cake very much?" ”

Although there is air conditioning in the kitchen, the air conditioning does not feel at all when several stoves are on in the large kitchen. Hao Dong was already sweating in order to make this cake, but the expression on his face looked very happy.

Hao Dong didn't think much about it, hehe happily brought the plate to Qi Jue: "It's delicious, try it?" ”

The cake tastes really good, the ratio of agar and bean paste is just right, which not only has the real taste of the bean paste, but also retains the elastic taste of the parfait.

In addition, there is mint to increase the coolness, and it is really cool and refreshing from head to heart when you take a bite.

Watching Hao Dong run out happily with a plate, Qi Jue was thoughtful.

When Hao Dong got up the next day, he found that the entire layer of the small Xiaoice box in the house was full of square food boxes, which were full of mung bean cold cakes that did not look too good but tasted good.

There was an extra note on the door of the Xiaoice box: "The kitchen is very hot, you don't have to go every day." ”

14.5.24

Mint

The weather is getting hotter, and the diet naturally has to keep up, so one day Hao Dong cooked a pot of mung bean soup.

I didn't use a pressure cooker, so I washed the mung beans and soaked them the night before, and then simmered them on a low fire the next morning. During the period, some water was added from time to time, and by the afternoon, a pot of mung beans had all been boiled and bloomed, and the fragrance was fragrant.

If you pursue the curative effect of mung beans to clear heat and remove fire, you can drink it directly at this time. But for Hao Dong and them, there is no doubt that taste is more important than function.

So Hao Dong still put a little sugar in the mung bean soup, soaked mint water in it, and prepared sticky rice.

Chilled glutinous rice soaked in chilled mint mung bean soup, a bowl in summer, cool, appetizing and filling. Even if you don't have a good appetite because it's hot, you don't have to worry about being hungry.

Everyone had a good time eating that day, and the mung bean soup that was originally intended to be drunk for two days was cleaned up in one night.

Hao Dong had no choice but to soak mung beans again, planning to continue simmering the next day.

As a result, after stewing mung bean soup the next day, he found that a lot of mint water left in the refrigerator was missing.

Hao Dong asked one by one, and they all said that they didn't pay attention, but when they asked Ergou here, they found that the person was not in the room.

Qi Jue frowned: "That guy started tossing in the second half of the night yesterday and hasn't stopped." Sounds like I'm in the toilet again. ”

Hao Dong's eyelids jumped subconsciously, and he ran to the door of the toilet and shouted: "Ergou, are you inside?" ”

The second dog was angry: "...... What's wrong? ”

Hao Dong continued to roar: "Did you make the mint water in the refrigerator?" ”

The second dog was silent.

Ergou continued to be silent.

Ergou was still silent.

Just when Hao Dong felt that Ergou was probably going to perish in silence, he suddenly howled:

"Hey, little mouse, if you didn't say it earlier, I'll just say that mung bean soup tastes so light and so cold! What sugar do you say you put in mint water! ”

Hao Dong: "......"

If you don't die, you won't die, and Ergou never seems to be able to learn this truth.