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Chapter 127 Supplementary Thoughts About Fried Rice

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    I envy people who can cook.  There are many in the circle of friends, and I often pose for three meals, but I never get tired of watching them.

    I also like to watch other people cook, although I didn't have this interest at first.

    At that time, I just arrived in the Eastern United States, and when I had time, I followed TV programs to practice oral English.  I often turn to the food channel, and I often see a program where a certain chef gives a live cooking explanation, and the audience watches from the audience.  Just saw it at first, will switch channels soon.  I think cooking should be cooked well, and it's unbelievable to watch the noise around a group of people.

    Later, I occasionally saw that every time the chef threw the chopped garlic cloves into the frying pan, cheers, whistles and applause erupted among the audience, and some even stood up and applauded, with sincere excitement on their faces  This is even more difficult to understand. To applaud the garlic in the frying pan, the ideological realm of Westerners is really not easy to understandOf course, immediately change the channel decisively.

    Later, it should be New Year's Eve of a certain year, and I couldn't go back to China, so I gathered with a few friends at one of the people's homes.  The host is in charge, and the guests bring cold meals, desserts, drinks and the like.

    I went to the kitchen to help, nothing more than handing over the seasoning and washing the dishes.  I can't even remember what kind of dish that friend was cooking at that time, but I clearly remember that a few garlic cloves were thrown in between the fireworks and incense.

    The busy figure in the small kitchen, the father who is cooking with two watches on his wrist, and the mother who is braiding me while the hot dishes are not out of the pan Although the words and even the expressions between them are blurred  I don't know, but it's the smell that was lingering in my nose at that time.

    Therefore, cheering, standing up, and applauding are probably actually for the smell, light and shadow of certain clips.  Maybe it was the smile on the face at that time, the hand with the soup, the silent and ubiquitous intimacy flowing between the dishes.

    It's just that many times, we think that what we are greedy for is the aroma of the garlic when it is stir-fried, and the amazing taste of the soup.

    After I came back and lived in Shanghai, the purchase of ingredients was much more convenient, and the range of choices immediately widened, but I still didn't arouse my interest in doing it myself.

    Once I passed a certain store, by the way, it seems to be called Eclipse.  There is a large display screen on the wall inside, showing Uncle Jiang cooking all kinds of delicacies, and his cat named Shortbread steals the spotlight from time to time.

    Rock and roll tomato stewed noodles, green vegetables waiting for you to grow up, Shuixinxuan cakes full of stars, lonely pig's feet in sauce

    Usually it is only a close-up of the hands, washing and cutting, seasoning, stir-frying, and steaming slowly and leisurely, pouring the sauce with a fine wooden spoon, and holding snow-like salt between the fingers

    A small stove, just the right heat, the soup is tumbling, and the smoke is floating The quietness is not real, but it is the most comfortable and ordinary fireworks in the world.

    Unknowingly, I watched it for a long time, and when I came back to my senses, I missed the appointment in the afternoon.  Simply, I watched the next half a day.

    Later, the clerk probably turned on the stereo, and the image that was originally only on the screen immediately had a rich sound.

    The soup gurgled, and the smoke occasionally lifted and lowered the glass lid with a rattling sound.  The blade followed the texture of the meat, and finally landed on the bamboo cutting board, with rhythmic knocking sound.  When the leaves and stems of the plant are separated and become finely divided, there is an endless rustling The only pity is that the aroma and taste can only be imagined.

    However, my resistance to the kitchen has always been there.  The source of this resistance I have always attributed to laziness.  From purchasing, picking and cleaning, handling ingredients, to cooking, cleaning It requires a lot of hard work, patience and tolerance, and I should have none of the above.

    There is a very special reason why I thought of making fried rice by myself, so that I started a new chapter.  It should be an idea triggered by the interaction of things and people I have encountered in this period of time.  As for the specifics behind this, it will be sealed for the time being.

    Let it be, um, when you are not in a hurry, not too urgent, and not too quiet, then speak slowly.  Just like this plate of fried rice, it seems that it should have come a long time ago, but waited until now.

    The ingredients couldn't be simpler, boiled white rice, eggs, and unsealed Vienna sausages in the corner of the refrigerator.  Oh, by the way, you need chives, not only to enhance the taste, but also to look better in color.  I couldn't find it in the refrigerator, so I went to the supermarket for a handful of chives, which is a very good reason.

    Although it couldn¡¯t be simpler, I still watched a lot of recipes, videos, and even Cai Lan¡¯s books in advance (Cai Lan, vegetable basket, he really, didn¡¯t he do it on purpose?) Also, for remote-guided personal trainers, please allow  I'll call it that.

    All the ingredients were washed, cut, and placed in order. I chose a nice yellow plate next to the fungus and polished the spoon.

    This, I am less willing to attribute it to the category of ritual sense, and more inclined to face a?Thoughts or emotions that are not clearly visible, you need to sort them out first, leaving room for confusion.

    The process was unexpectedly under control, but I almost forgot to add salt, fortunately, it was just almost.  A little, a maddening little They say, it depends on the feeling, with a shake of the hand, it will be there.

    After frying, I temporarily felt that the yellow plate took away the limelight of the golden egg flower, and it was unbearable to overwhelm the host.  It was replaced with a flat bottom, with dark green eucalyptus leaves printed on it.

    Well, like this, just right.

    The taste, um, is just right.

    The little bit that drove me crazy just now, I shook my hands twice, and it was neither salty nor salty, just right.  Furthermore, the rice grains are a bit hard and dry.  And uh, finished eating?  The amount is too small, and I didn't even have time to summarize it.

    Therefore, next time, there should be new experiences and surprises, if not frightening.

    So, when will the next time be.  (Remember the site URL: www.hlnovel.com
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