Food: Start with a big spoon in the university cafeteria

The ingredients sent today, there is a basket of grass carp that is particularly fresh, and it is all wild.

Listen to the delivery master said that it was just salvaged from the lake.

This wild grass carp is used to make fish balls that must taste absolutely delicious.

The flesh is white and tender.

“Li Yong, you took Zhao Tianming to kill all the fish.”

Hearing this, Zhao Tianming immediately put down the shredded potatoes in his hand, he had cut the shredded potatoes for a whole week!

But the effect is also remarkable, at least now the potato shreds are filamentous rather than stick-shaped.

Although the cut is not very uniform, I can see it.

In the canteen on the first floor, it has been a week of shredded potatoes playing special prices.

What sour and spicy shredded potatoes, green pepper shredded potatoes, shredded cold potatoes, stir-fried shredded potatoes, stir-fried shredded potatoes, potato shredded cakes, shredded shredded potatoes, fried shredded potatoes with tomatoes, steamed shredded potatoes, shredded potatoes sautéed with shredded carrots…

“I just want to know why the canteen has shredded potatoes every day lately, and they are all special!”

“Two shredded potatoes a day, and no more duplicates!”

“Today’s shredded potatoes are free, because no one eats them!”

“It won’t be any chef who practiced, I see that the potato shreds at the beginning are very ugly!”

“Who can stand it by eating shredded potatoes for a week?”

…

“Chef Xu, the shredded potatoes on the first floor are now given away for free and no one has eaten them, which is very wasteful!”

When everyone heard this, they looked at Zhao Tianming for the first time.

Who let him make a dish that tastes average, and no one eats it for free!

Xu Ming also felt that this was not the way to go.

The longer Zhao Tianming learns to cook, the more ingredients are wasted, even if there is still a lot left every day for free.

Then he suddenly thought of the agricultural university next door.

I heard that there are several pigs in the Agricultural University, and he seems to have the WeChat of the person in charge there.

So he sent a WeChat message.

“Do you need to eat the big flowers, the second flower, and the third flower?”

On the other side, Tang Shen, who was having a headache over the increasing amount of food for the big flowers, the second flower, and the third flower, saw this news and looked confused.

But then he began to think about what Xu Ming meant by sending him this message.

Is this what Xu Shen wants to send food to the big flowers and two flowers and three flowers?

Or do you want to use the big flowers and two flowers and three flowers as ingredients?

“What happened to Xu Shen?”

He replied with a message.

“I have an apprentice in the canteen, and I can’t eat more ingredients for practice, so I give them two flowers and three flowers to eat!”

Tang Shen listened to the music bad, he was worried about the amount of food they had, he didn’t expect this to be solved!

“Great, Father Xu, you will be my father in the future, and my living expenses are almost unable to afford to raise these three pigs!”

“You can rest assured, when my research is done, let the big flowers, the second flowers, and the three flowers repay you with their own bodies!”

Xu Ming: …

Then it doesn’t have to…

“Solved, the unsold ones are sent to the next door Nong Da Tang Shen, he raised three pigs just enough to use.”

Zhao Tianming couldn’t tell what mood he was for a moment.

I am glad that I don’t have to waste it, and I am sad that the dishes I have worked so hard to make are only worthy of pig food!

Sure enough, no one ate the dishes that were not well cooked!

If this was the former canteen, as long as the dishes were not difficult to eat, everyone would eat them.

But now it is different, the appetite of Huada students is Xu Mingyang, and the general takeaway can’t be eaten!

…

“Today’s recommended dish is braised fish breast, come on.”

“And then the roast suckling pig is to be booked in advance?”

“Yes, do you want to make an appointment?”

The part-time student asked with a smile.

“Then I’ll make an appointment now, come and get it tomorrow, pack it up and take it away?”

After Hao Jie watched Jiang Guodong’s video, he was obsessed with Xu Ming’s cooking skills.

It was hard to make an appointment, and I immediately rushed over with my parents in the car.

The price of a roasted suckling pig is more than 10,000, which is not cheap, plus the box fee, this meal will eat more than 20,000.

This was the first time Hao Jie had expressed his desire to eat.

Even if it is a meal of 100,000, Hao’s father and mother will try their best to bring him over to eat.

“Yes.”

“Then order a roast suckling pig, braised fish, braised pork, winter melon soup, shiitake mushrooms and vegetables, and three portions of rice.”

“Okay, please wait.”

When the order arrived at the back kitchen, Xu Ming began to get busy.

Preserved fish needs to be made into fish balls.

Kill the good fish, directly remove the bone, pick the thorn.

Then Xu Ming took a knife and scraped the fish paste little by little, scraping the fish flesh with the knife edge, and hitting the back of the knife.

After teaching Ye Lixuan how to scrape the fish paste, this job was entrusted to him.

“If you want the fish balls to be white and beautiful, the fish meat must be processed, the fillet is removed first, and the red part of the fish is cut off, and then the fish paste will be white.”

Xu Ming put the scraped fish into a large iron basin, sifted back and forth, so that the fish meat would be delicate, and then add the good onion, ginger, and garlic water prepared in advance in proportion to the proportion.

Adjust the chef’s machine and stir the fish in one direction.

Take advantage of this time to process the side dishes.

Wait until the fish balls are formed, put them in the water and automatically float up.

In order to make the taste and color better, a little fat meat of the pig’s buttocks was added.

Fish balls should be cooked slowly at low temperature, can not change color, and keep the fish balls tender and smooth.

Fry the fish balls in 10% hot oil, then start another wok and add water to the shallots and ginger shreds, sprinkle some rice wine and season, then hook the sauce, the soup is sticky and pour the fish balls in.

The rapeseed heart is boiled with water, placed in a circle along the plate, and the cooked encounter is directly poured up, and the dish is finished.

This dish Xu Ming made for the first time, specially made more, after the finished product, everyone tasted two fish balls.

The fish balls are white and crystal clear, the heart of the dish is turquoise, and it is a pleasing dish to look at.

“This fish ball is really tender than tofu, too fresh!”

“The fresh and smooth and tender is a classic within a classic!”

“The fish balls made with this effort are really worth it!”

“It’s so delicious, obviously there is no starch at all, how can it be so tender!”

These people could not lift their heads to eat, and the students who served the food listened to this description, and the saliva in their mouths flooded.

Xu Ming asked him to take a spoon and eat a fish ball, while going to serve.

My mother, this is also so happy!

The students were serving dishes with tears in their eyes.

I have never eaten such a delicious dish in my life!

No wonder everyone wants to work in the canteen, this is also so beautiful!

…

None of them were difficult dishes to make, and soon the dishes ordered by Hao Jie’s family of three were all on the table.

His parents looked at him expectantly, to see if he could eat it.

The aroma of this dish is drilled into the nose vigorously.

“This dish is really fragrant, Xiao Jie, you can try it.”

Hao Jie smelled the fragrance, really felt hungry, looked at the most fragrant fish balls, and directly took a spoon and scooped one into his mouth.

The next moment the eyes lit up.

What does it taste like?