The steel wheels of the train drove on the rails with a thin layer of ice, and suddenly became as light as a high-speed train, but the experienced 'old locomotive' was very cautious in reducing the speed.

In such bad weather, trains can be derailed at any time due to hail that crushes down on the tracks, and the only way to avoid danger is to reduce the speed to no more than 50 kilometers per hour.

As a result, it takes at least an hour and a half for the X164 to pass through the five beams, and the extremely bad weather seems to freeze the oxygen.

At this moment, even eating and drinking has become a burden for those passengers from the plains, and the feeling of nausea will subside at some point, and now they want to vomit if they don't eat, let alone make them look forward to a delicious dinner.

In the past, every time the X164 train passed through the five beams, the passengers who could not adapt to the high reaction were either simply hungry and did not eat, or ate some simple boiling water to soak rice on pickles, chew instant noodles with boiling water or something, big fish and meat are poison at this time, and they are only for those passengers from the plateau to enjoy......

That's why Chen Yan is looking forward to today's dinner, because she knows that Zhouzhou will not be very busy tonight, and she will have more energy to make more delicious food.

Experienced conductors won't worry too much about those high-reaction passengers, they should be able to adapt to high-reaction in about half a day, and then they will only eat more deliciously.

And this is a necessary procedure to appreciate the scenery of Tibet, first let the stomach go through a baptism, and then baptize the soul......

Xiao Zhang's voice on the loudspeaker was still sweet, "Passengers, if you encounter high reaction, please drink more hot water, and you can take drugs such as rhodiola rosea to deal with high reaction; Please relax your mind, and you will be able to get rid of all kinds of discomfort caused by high reaction soon.

In order to help everyone recover as soon as possible, our train has prepared a sumptuous dinner for everyone.

Considering that some passengers are suffering from high reactions, Zhouzhou chefs have specially launched a roast lamb chop porridge for everyone, which will be delivered to each carriage by the conductor at dinner, and the price of each serving is 58 yuan.

At the same time, we have also prepared green vegetables and lean porridge for passengers who do not eat mutton, I believe that the light rice porridge will soothe your body and mind, so that you will be full of vitality tomorrow......

In addition, because the train encountered extremely bad weather when crossing the five beams, most of the passengers were tormented by high reactions, Zhouzhou chefs must concentrate on serving most passengers, and the service of the train will be suspended tonight, hoping to get everyone's understanding......

The dining car is suspended, that is, you can't eat osmanthus for dinner?

Some passengers who do not have high anti-anti are somewhat regretful, but everyone can understand it; When the passengers from the plateau heard the 'roast lamb chop porridge', they showed very expectant expressions.

Grilled lamb chop porridge is definitely the best nourishing sacrament, and if you can eat a bowl on this snowy night, it will be the ultimate enjoyment.

However, even in several plateau cities on the first line of Qingtang, it is already difficult to eat authentic roast lamb chop porridge, although the chef of Zhouzhou is clever, but can he even cook the food of the northwest?

"Grilled lamb chop porridge?

It's really nice that this kid can think of this porridge dish. ”

Hearing the broadcast in the carriage, Old Man Zhang Zhouxuan couldn't help but light up his eyes and nodded secretly.

Only insiders know the significance of Zhouzhou's introduction of this roast lamb chop porridge.

Chinese cuisine is as large as eight major cuisines, as small as dozens of local cuisines, and then to Jianghu cuisine, which can be described as dazzling and dazzling, but in the final analysis, nine out of nine are from the Central Plains.

There is an old saying that the world's cuisines are all out of Lu, and in modern times, it is the three major cuisines of Sichuan, Guangdong and Huaiyang, no matter how it changes, even if it becomes a Jianghu cuisine, it is also deeply influenced by these major cuisines.

However, Northwest cuisine is unique.

The northwest cuisine mentioned here is to divide the north-south line with Chang'an as the boundary, such as the West Sea, Tibet, and Zhuzhou in the Western Regions are included, and the biggest feature of the Northwest cuisine is that it is simple, rough, with the strong hunting wind of the northwest, and the most down-to-earth!

Only high-end ingredients use the simplest cooking methods, which is not a high-end ingredient for beef and mutton, matsutake white dew, and cordyceps sinensis used in Northwest cuisine?

Simple boiling, simple roasting, which is not the simplest and most down-to-earth way to cook?

It may seem easy, but the more it is, the more difficult it becomes, and this simplest way of cooking is precisely the most headache for chefs.

That's why there's a saying that 'celebrity chefs don't go to the Northwest'.

Because after arriving in the northwest, you will find that what eight cuisines and what palace feasts have all become vain things in the most real northwest.

Grilled lamb chop porridge?

Old man Zhang Zhouxuan has not only heard of it, but also eaten the most authentic!

To this day, he still remembers the fly shop that opened next to the national highway, and the person who cooked this porridge was not a famous chef, but an ordinary old lady Qingtang.

I still remember that it was a bowl of roast lamb chop porridge slowly simmered in a small pot, the fragrant rice oil just flowed out of the rim of the bowl but never overflowed, and the fragrant and tender lamb chops inside made him bite his tongue seven times... At that time, he was already a first-class chef, but he was deeply impressed by an unknown old woman.

It's a pity... Five years ago, he re-entered Qingtang to look for the fly shop, but found that the national highway had been widened, and the shop and the nameless old woman had moved somewhere.

Even if he later changed more than a dozen lamb chop porridge restaurants, he could no longer find the original taste.

"Good boy, this porridge dish is indeed the most suitable for those high-profile passengers, but are you really sure about this seemingly simple dish?"

Zhang Zhouxuan had never looked forward to it like today, and secretly decided in his heart that if Zhouzhou could bring him a surprise like 'Osmanthus Flower' again, he could consider retiring on x164...... Does my wife have an opinion? Let's come along!

Anyway, he is an old man who is idle, so what can he do if he sits back and forth a few more times? Anyway, there is no shortage of those ticket money!

......

Chen Yan was a little disappointed, although she understood Zhou Zhou's thoughts very well, she still missed the plate of good-looking and delicious osmanthus ties.

It is said that the food with a high enough appearance will not be fat! This is her most simple cognition; And high-calorie carbs are obviously not suitable for determined weight loss people like her.

What's more, it's still a whole big pot of rice porridge!

The most authentic grilled lamb chop porridge must be made with pure rice porridge as a base!

This is a bit like the traditional 'raw porridge' in Guangdong Province, if you want to ensure the taste of the porridge, don't add any grains other than rice!

Because only rice, which is called 'fine grain', can be carefully boiled for up to three or four hours to develop a thick layer of rice oil, which is the most powerful proof of the nobility of rice among all kinds of grains!

What is the most important thing about grilled lamb chop porridge?

Not on a 'baked' word, but on a 'boiled' word!

Those who have made rolling porridge in Guangdong Province will understand that the quality of rolling porridge depends on whether you can boil a good porridge base.

The importance of this pot of good porridge is even no less than that pot of brine in Zhouzhou!

It is to boil this pot of porridge, but the requirements for the control of the heat are extremely high, and the hands cannot be stopped for a moment during the boiling process, which is very much more than the chef's experience.

It is easy for an old mother who has been making porridge for decades to boil a small pot of porridge, but it is a hundred times more difficult to boil it directly in a 200-liter soup pot like Zhouzhou!

To make a good porridge base, the rice cannot be washed, only rinsed.

This is to avoid damaging the rice oil on the surface of the rice, and after careful rinsing, boil the water in a pot until the boiling water cools, and then reheat until the water is warm.

Why boil water in the first place? This is a necessary procedure to remove alkaline components from the water; The water source in Tibet is volatile, and it is likely to contain a large amount of water alkali and heavy metals, and if it is not removed, a pot of porridge will be considered waste.

Why do you want to heat up to water temperature again? Because the temperature of the water is too low or too high, it will have a negative impact on the surface of the rice, which in turn directly affects the quality of the porridge.

After the boiling water was heated to about 50 degrees again, Zhou Zhou stood on the footstool, carefully poured the rice into the pot, and kept stirring clockwise with a long spoon to make the rice evenly spread in the soup pot, and then turned on the medium heat, and boiled the rice in the large soup pot over medium heat.

When the soup pot begins to glow with a few water bones, and there is a faint aroma of rice, it is immediately changed to a simmer, and then in the process of up to three or four hours, you need to keep stirring with a long spoon, and if one arm is sore, then change to another!

The originally clear rice soup was gradually stained with a layer of white mist, and then turned milky white, and when a faint wisp of pale yellow began to shine out of the soup noodles, Zhou Zhou immediately sped up the speed of stirring.

The speed of agitation was faster, but the force became lighter, and from this moment on, the direction of Zhouzhou's agitation changed from clockwise to counterclockwise.

The instantaneous change of direction is the biggest secret to making a good pot of porridge.

Because this timely change of direction can ensure that the rice porridge that has begun to thicken will not stick to the bottom of the pot, otherwise the pot porridge will have a faint mushy taste, and it will be wasted!

Chen Yan held Zhou Zhou's waist with some worry.

She always suspected that Zhou Zhou would fall off the footstool due to excessive fatigue... If this kid falls stupid, she may be sad, and sadness will lead to overeating, which will hinder her weight loss plan.

So in order to lose weight successfully, let's cheapen this kid once.

For three and a half hours, a thick layer of rice oil appeared on the porridge noodles, Zhou Zhou gently lifted the long spoon and pressed it down with the bottom of the spoon on the porridge noodles, a pit appeared, and it did not return to its original state for a long time.

The bottom of this pot of porridge is done!

Governor Zhou let out a sigh of relief.

Even if he has a hundred years of experience, he has been worried for these three and a half hours, in case he smashes it, he will lose face is small, and the passengers are disappointed.

Turn off the heat immediately and cover the pot, the residual heat in the pot is enough to last for at least an hour, and there is no need to worry about the pot sticking. Nine hundred miles away, now it's all left to deal with the top salt flats lamb chops.

Zhou Zhou didn't forget to smile at Chen Yan after jumping off the footstool.

"Thank you, I'll leave you a big bowl of ...... when I go back."