The car turned around the farmland and drove into the modern village. Nowadays, the village construction is carried out, and there are three-story small fields and small courtyards built everywhere, and although the road in the village is narrow, it is also a smooth cement road.

Yu Jian jumped down from the tractor and followed Wu Guoliang in small steps. This Uncle Wu is really omnipotent, operating the tractor with one hand, and it is flying up.

"Rhubarb, keep up!" Wu Guoliang turned his head and shouted, waking up the yellow dog that was in a daze, it howled and jumped with a cheerful pace.

The corners of Yu Jian's pursed lips straightened.

Today is really a fantasy day......

"In winter, you have to eat mutton. Let me tell you, the old Gu family's mutton soup is really a unique word. "The soup is thick and white, the mutton is soft and glutinous, sprinkle a handful of chopped green onions, and drink it hot, wow, saliva is going to flow down.

Wu Guoliang wiped the corners of his mouth with his sleeve, and asked the two people and a dog who were rubbing behind him to step up: "Go faster, Lao Gu won't pick up customers after twelve o'clock." ”

Now popular rural pottery, Gujia Village has formed a rural tourism industry chain after the reform of the contemporary village committee, what restaurants, homestays, picking, farming, one-stop, every weekend attracts people from the hustle and bustle of the city to relax.

Gu Sanjia's mutton business only opens at the end of autumn, starts at half past ten at noon, ends at twelve o'clock, and ends at half past four to seven in the afternoon, and has never changed in the past few years.

"Lao Gu, three bowls of mutton soup~" Wu Guoliang sniffed his nose and was overjoyed, "Are you catching mutton?" ”

Gu San poked out his brain from the back kitchen and scolded with a smile: "Just your nose." Get a copy? ”

That's for sure.

Gu San's hand-grasped mutton, which is made by authentic Beijing techniques, raw mutton should be soaked in water for more than five hours, and then stewed in a pressure cooker for an hour, the most amazing thing is the mutton dipping sauce he concocted, and when you eat it in your mouth, it is a cool.

Yu Jian looked curiously at the endless stream of guests shuttling through the small shop, some people couldn't wait, so they squatted on the ground with a bowl and drank it, and some people couldn't enjoy eating it, so they called the waiter aunt and packed a piece of mutton to take away.

Is this mutton really that delicious?

After watching it for a while, he served three bowls of soup first. The soup noodles are covered with chopped green onions and minced garlic, and the color of the soup is not visible. Yu Jian pinched the spoon and carefully brushed it off, and the white soup was revealed, and when she scooped it again, it was full of radish pieces.

"Eat it, winter radish ginseng!" Wu Guoliang had a hot radish in his mouth, beckoned Yu Jian not to be polite, gobbled up the contents of his mouth, and took another sip of soup.

It was the first time that Yu Jian had seen a modern dish with such rich spices. Usually when cooking, although a lot of spices are used, but when they are served, they will be appropriately picked out for the sake of beauty, and it is really rare to present them naked like this.

At first glance, the mutton soup has a refreshing chive, but when you eat it, it becomes a rich meat flavor. The radish is not stewed, it is crisp when bitten, and it tastes great with the mutton soup. @精华\/Shuge*First update~~

"Grab the mutton! I'll give you a little bit of both sauces, and if you can't eat spicy, don't touch that bowl of chili oil! The waitress aunt enthusiastically explained, and when she met strange guests, she would always mention it more.

Yu Jian thanked him and turned to the mutton in the basin. Hand grasp mutton with mutton bones, two pieces of a piece, stewed at the moment, lightly touched, the bone and meat separated, and there is no smell at all, is the aroma of mutton itself.

Then she dipped it in soy sauce and put it in her mouth, and this wonderful taste made her gasp.

If you get this delicious food, you will have no regrets in life.

……

On the shaking tractor, Yu Jian kept reminiscing about the taste just now, Yu Jianping saw that she couldn't give up, and held her body steady: "What do you think, so fascination." "It's almost upside down, and I don't feel it yet.

"When I think about the sauce just now, I always feel that the taste of soy sauce is different from what I usually eat."

Wu Guoliang smiled heartily in front of him: "Lao Gu's soy sauce is all cooked soy sauce. "To put it simply, if the soybean soy sauce is boiled in a hot pan, then cooled, and then poured into a bowl with minced green onions and garlic, it will not taste at all.

So that's the case, Yu Jian silently made another note in her heart, and then asked, "It's time for the oily skin in the refrigerator to wake up, right?" "I still can't remember the crisp she didn't make well.

。 (This chapter is not finished!) )

The so-called puff pastry (2)

Wu Guoliang was stunned for a moment, and instantly raised the corners of his lips, and his eyes were more appreciative of Yu Jian.

Take out the oily skin and slowly roll it into thin slices with a walking hammer, this step is called "opening the skin", and the place where you encounter the bubbles is pierced with a toothpick, and the fingertips are smoothed.

"If the bubbles are not handled properly, it will affect the puff pastry." Wu Guoliang pointed while moving.

Roll out the oil core to half the size of the oil skin, fold it on the oil skin, and pinch the edge neatly. Then roll it out thinly, fold it in half to remove the part with a particularly thick edge, and then roll it out again, and so on, folding out ten layers.

The puff pastry has turned into a beautiful marbled pattern, red and white, and it is extremely beautiful. Then freeze for a while and cut into two millimeter slices with a dry knife. The thin slices were rolled out into a millimeter, brushed with egg wash, then wrapped with filling, brushed with egg wash to close the edges, and slowly, an oval-shaped plump red date appeared in his hand.

Put oil in the pot, the oil temperature is three and a half, put the jujube cake with a strainer, and put it in the oil pot. The lard in the oil skin is fried at high temperature, separating the white bubbles and tumbling, and when it is taken out again, it becomes a vivid and vivid red date, the skin is translucent, and there are slightly wrinkled places, which is exactly the same as the real one.

"Touch it." Wu Guoliang picked up a jujube cake and handed it to Yu Jian.

The fingertips first touch the slightly hard epidermis, and with a little force, it is elastic and soft. Yu Jian carefully recalled every scene she saw, and suddenly looked up: "I know." ”

Wu Guoliang did a very important thing in the process of opening the puff pastry, which was to repeatedly pick up the bubbles. Ordinary people don't care about what appears on the pasta sheet, but Wu Guoliang noticed. This is also the secret of his success in the end to make the perfect date pastry.

There is also the oil temperature, control at an appropriate time to take out the jujube crisp, this is a feeling, without a deep foundation, it is far from being able to do this.

Yu Jian sighed slightly, feeling a little deflated. She's really not too far away......

Wu Guoliang threw a jujube cake into his mouth, chewed it crunchy, and saw that she kept her head down, spraying the crumbs in her mouth to enlighten: "Don't be discouraged, you are still young, and the road ahead is long." If you want to learn, I will often come to play in the future, and I am in a good mood, maybe I will give you a few tricks? ”

"Really?" Yu Jian's eyes flashed and she looked at him.

"I'm a person who never says big things, I don't believe you to ask Yu Jianping ......"

Yu Jianping just walked in and asked puzzledly, "Ask me what?" He raised the vibrating phone in his hand again, "Ah Jian, your phone has fallen in the car." @精华\/Shuge*First update~~ I made several calls at home, don't something happen......".

The so-called puff pastry (2)