The allure of the food is so strong that not only did the passengers in the hard-seat compartment wake up early, but even the passengers in the sleeper compartment got up half an hour earlier than usual, and after quickly washing up, they ran to the dining car early to occupy a seat.

'Asking but not being able tos, tossing and turning. ’

In fact, this passage clearly means that a person's stomach is hungry, and he wants to eat delicious food but can't eat it, so he rolls around on the bed, and when it is dawn, he immediately jumps out of bed, wipes his face and hurries to find food......

Originally, people must first eat and then color, and filling their stomachs is the most important thing; If there is another delicious taste that is praised by everyone, it is even more impossible to let it go.

The harder it is to get, the better it is.

Yesterday's 'food dispute' has now spread throughout the train, except for those passengers who are particularly stubborn in believing that the train meal is cost-effective and passing passengers who are in poor circumstances, everyone has a certain idea of this Zhouzhou chef......

Coupled with the free 'loudspeaker' propaganda of dozens of passengers who have tasted the 'yellow cabbage' with their own mouths, the passengers can't hold back; originally, if there is fragrant and delicious food on the dining car, who would want to eat instant noodles and self-heating pots?

It's hard to guarantee the quality of the bun lunch on the platform these days......

In order to save money, they bought a bag of steamed buns when passing by Zhongzhou Station, and after a long period of exploration, they finally looked at the peanut-sized steamed bun filling, and firmly believed that Chef Zhou's kindness could simply move China.

"Beauty, do you have yellow cabbage for breakfast today?"

"There must be, I didn't eat it yesterday, and I've been used to adding eggs for breakfast for many years......"

After the dining car removed the area occupied by the galley, the remaining 98 seats were quickly filled by passengers; Some late passengers could only line up at the entrance of the dining car, and the first thing the passengers who sat down was to ask about the yellow cabbage, Chen Yan and Xiao Zhang kept answering the same questions, and their moods began to be a little unhappy.

Speaking from the heart, Zhou Zhou's childhood memories and the craftsmanship of senior chefs are actually not up to the best level, but who has never seen this dish in this world? The word 'new' is enough to add a lot of grace to the dish.

Chen Yan was a little impatient with the question, so she simply raised her voice so that passengers inside and outside the dining car could hear her voice: "Don't ask the same question again,

I can reply to you with great certainty that there will definitely be yellow cabbage today, and because we replenished enough ingredients last night, today's yellow cabbage will be more authentic than yesterday's.

To reveal, today Chef Chow will use cloud legs and fresh water chestnuts as the ingredients for this dish. ”

"Cloud legs...... Is the price of this dish going to go up? ”

"Of course, but our x164 is still very kind, and we will never deceive consumers; The price of this yellow dish has only risen from 50 yuan to 68 yuan, but the ordinary diced meat has been replaced with diced ham, which is definitely worth the money. ”

"Reasonable and reasonable, as long as you can eat Chef Zhou's yellow cabbage today, 18 yuan more will be 18 yuan, just ask Chef Zhou to hurry up, my stomach is starting to growl, everyone says yes?"

A young man with long hair laughed and said loudly to the passengers.

The passengers nodded their heads.

"That's it, I ate this dish yesterday, and the price of 50 yuan is really cheap, not to mention that I have to use cloud legs today."

"Looking forward to it, who would have thought that we would be able to eat high-end dishes made with cloud legs on the train? I have to post a circle of friends when I go back......"

"I ...... Hey, what kind of aroma is this, it seems to be completely different from the yellow cabbage I ate yesterday, this is also too fragrant......"

An enticing aroma came from the kitchen, and the passengers couldn't help but shake their noses and salivate one by one.

"It's so fragrant, huh...... This is a lotus leaf? ”

Xu Ning was the first guest to come to the dining car today, and he was sitting by the window at the moment, he also smelled the fragrance, and immediately judged the fragrance of lotus leaves in the fragrance.

"It seems that in addition to the fragrance of lotus leaves, there is also the fragrance of meat, is it tamale?

No, no, it's reasonable to eat yellow cabbage in the morning, but there is no tamales early in the morning, and there is a very mediocre rice aroma in the aroma, is it lotus leaf rice?

This Zhou chef really has an ingenuity, and I don't know where he got the fresh lotus leaves? ”

Not to mention that it was on the train, even in the vegetable market, it may not be possible to buy fresh lotus leaves at any time, and the puzzled Xu Ning was a little faintly excited, it seems that he was distracted by this trip, and he found a topic by mistake.

If Zhou Zhou's performance is still as good as last night, he can open a column for X164 and Zhou Zhou, even if it will displease his colleagues in the food team, he can't care a lot.

Xu Ning is worthy of being the editor of Lixing, and he really guessed it, in addition to the yellow cabbage today, Zhouzhou also specially prepared lotus leaf rice suitable for breakfast.

Zhou Zhou also saw the grandmother selling lotus pod and steamed pork on the Jinling platform yesterday and suddenly had a whimsy, it just so happened that this delicacy is in this parallel world itself, you can search for a bunch of recipes, with his senior chef's skills, as long as you think about it carefully, you can make a lotus leaf rice above the level.

The lotus leaf rice in this world is divided into two major systems, both gorgeous and multi-ingredient, and even a variety of seafood can be added to the lotus leaf rice of Guangdong Province; There is also a Jiangnan Qingya version that strives to be elegant and more focused on rice, and only uses two or three kinds of accessories.

Zhou Zhou finally chose the Jiangnan Qingya version, after all, the ingredients in his hands were limited, and Liu Fatzi was careful enough, but he didn't supplement them with all kinds of seafood.

In addition to the must-use lard, salted duck egg yolk and marinated pork, fresh lotus leaves are a must, in addition to the combination of various rices.

Among the ingredients sent by Liu Fatzi are the famous Qinyou salted duck eggs, which only need to be slightly warmed after the egg yolk is taken and then put into the dish.

The old grandmother's lotus leaves are also the freshest lotus leaves picked in Jinling Xuanwu Lake. Jinling's water quality is famous, and the girls here are all snow-white and watery, and the lotus leaves produced are naturally not bad.

Last night the kitchen ran out of vegetables, but there was still some meat left in the clear sauce, and the diced meat could completely replace the regular marinated meat, and it only tasted better.

Liu Fatzi sent rice, japonica rice and glutinous rice according to the list pulled out by Zhouzhou, these three kinds of rice have different requirements for washing, steaming time, and the order of entering the pot successively, and the ratio must be strictly in accordance with 2:1:1.

Especially glutinous rice, a certain amount of lard should be added when steaming, so as to give full play to the unique aroma of glutinous rice and ensure that every grain of rice is crystal clear.

Zhou Zhou first carefully washed out the rice and japonica rice; First of all, the japonica rice is washed, and after three times of water, the water of the third time is left to wash the rice that has only been slightly rinsed with clean water, which is called borrowing the neutralization of japonica rice to rinse off the excessive rice oil of the rice.

Then spread the two kinds of rice directly on the steaming tray and steam them for five minutes with medium-high heat, at this time the two kinds of rice are just to the extent of being broken, and the rice grains have risen slightly, which can absorb the flavor of various essences.

At this time, the glutinous rice mixed with lard is steamed directly, first spread the rice and japonica rice that have just been broken on a lotus leaf, place the crushed salted duck egg yolk and diced meat in clear sauce on it, and then pour the soy sauce into the bowl, apply it with your hands and gently rub it on it; Soy sauce should never be poured directly, otherwise the flavor will not be uniform enough.

In addition to soy sauce, this lotus leaf rice cannot be salted, let alone various spices, chili peppers or anything; Jiangnan lotus leaf rice is elegant, duck egg yolk and diced pork in clear sauce are enough to ensure a rich taste.

The last step is to add lard and have been steamed glutinous rice on the top, take another lotus leaf as the cover, the upper and lower two lotus leaves to wrap all kinds of rice and ingredients into an oval, and then tie it with a straw rope, and steam it in the steamer for another ten minutes.

In the final steaming process, the glutinous rice juice fused with lard will slowly seep into the rice and japonica rice below, moisturizing everything and silently penetrating into all corners of the lotus leaf rice, and the aroma of rice, meat, eggs and lotus leaves is perfectly blended.

In this way, it has become a mouth-watering delicacy in the world!