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When Su Yan appeared in the lobby of Jinghe Hotel carrying a small backpack, he caused quite a commotion.
Most of the girls nowadays are naked. Unless they are the kind of naturally beautiful beauties, they will get attention.
¡°But Su Yan¡¯s foundation is not bad. After putting on makeup, she will look very stunning.
Most of the people eating are old men. It¡¯s normal to feel a little turbulent when you look at them.
Su Yan had no time to enjoy this moment of being in the spotlight. Her eyes were fixed on Yi Xiaohai who was serving food to the guests.
Xiaomei said that Yi Xiaohai was "working" in a hotel, but Su Yan couldn't believe it.
Because in her impression, Yi Xiaohai is a proud and elegant young man.
But now, he is serving food to others with a smile.
The two strong contrasts made her feel incredible.
It can only be said that Su Yan didn't know Yi Xiaohai well enough to have this idea.
There was a commotion among the diners, and Yi Xiaohai also noticed it.
After he discovered Su Yan, he pretended not to see it and continued to do his own thing.
¡° But Su Yan came to see him specifically, so he couldn¡¯t hide even if he wanted to.
When Su Yan walked towards him, Yi Xiaohai knew that there was no point in pretending anymore, so he took the initiative to say hello to Su Yan.
"I didn't expect such a coincidence"
"Yes, what a coincidence. When I came in and saw you, I thought I was dazzled"
Su Yan pretended to be surprised
She really wanted to tell Yi Xiaohai: I am here just for you.
But this can¡¯t be done.
Su Yan took the initiative to contact Yi Xiaohai many times and wanted to date Yi Xiaohai, but was rejected by Yi Xiaohai for various reasons.
Although she didn¡¯t know the reason, she knew that Yi Xiaohai seemed to be resisting contact with her.
So she can't be too direct.
Yi Xiaohai couldn't guess what she was thinking and thought it was just a coincidence.
"I see you came in alone. Are you here to find friends?"
"My friend invited me to dinner, I'm late" Su Yan pointed to the empty plate in Yi Xiaohai's hand: "What are you doing?"
"This store is opened by my uncle. There are too many people to handle it, so I will be a guest waiter"
"Do you need my help?"
Su Yan felt a little regretful after asking. She acted a little too eagerly.
¡°There are a lot fewer customers in the store now, so it won¡¯t be too busy, and your friends are probably waiting impatiently, so don¡¯t let them wait too long"
Yi Xiaohai didn't think much about it. He just took Su Yan's words as a courtesy and declined politely.
Su Yan felt a little uncomfortable.
She doesn¡¯t understand why Yi Xiaohai always keeps a distance from her. Is she so unpopular?
I don¡¯t understand in my heart, so I can¡¯t ask, and I have to keep smiling: ¡°When will you go back?¡±
"It will probably take a while"
"Can you let me know when you go back and take me back on the way"
Yi Xiaohai wanted to refuse, but seeing Su Yan's pitiful look, he finally agreed.
After all, Su Yan is not his enemy. He has never done anything excessive in his life. He will never do anything he doesn¡¯t want to do
Yi Xiaohai agreed to take her back with him. Su Yan happily went up to the third floor, and Yi Xiaohai continued to help.
The peak dining period lasted less than an hour and came to an end.
Although there are still many guests, the pressure on the kitchen is not that great.
Cheng Jinghe took some time off and personally cooked a few dishes for Yi Xiaohai.
¡°You¡¯ve been a naughty boy since you were little. Try these three new dishes and see if there¡¯s anything you can fault.¡±
When the dishes were put on the table, Cheng Jinghe and Li Tiancui both sat down.
¡°Uncle, tasting food is my special skill, I will check it carefully for you¡±
Yi Xiaohai set his first target on the plate of round meatballs.
Glutinous rice balls have a very special status in Yi Xiaohai¡¯s hometown.
? This delicacy can only be tasted at the running water banquet for weddings and the reunion dinner on New Year's Eve.
Glutinous rice balls are very different from the meat balls you usually eat.
When making meatballs, starch and water chestnuts are added to the minced meat to increase the stickiness and taste.
But glutinous rice balls are made by adding glutinous rice to the meat.
First steam the glutinous rice, then mash it while the glutinous rice is very hot.?
This step requires the accumulation of experience as the glutinous rice must be broken up and sticky without being too broken.
Pounded glutinous rice is added to the minced meat, along with a little chopped dried vegetables and other condiments.
After thoroughly mixing the ingredients, roll them into balls and pass them through the starch water before putting them into the oil pan.
The fried meatballs cannot be eaten directly, they must be braised before serving.
The glutinous rice balls made by Cheng Jinghe can score over 90 points in appearance, which is absolutely excellent.
Yi Xiaohai couldn¡¯t wait to pick up a meatball and put the whole ball into his mouth.
The glutinous rice balls are deep-fried and then boiled, making them crispy, soft and glutinous. The aroma of the meat, in particular, combines the aroma of the glutinous rice and the salty aroma of the pickled vegetables, which is full of the taste of childhood.
"The taste is great, the only flaw is that the glutinous rice seems to have not been pounded well, and there are some rice grains in it"
"It's not easy to master the step of pounding glutinous rice. If you do it a few more times, it should be better"
"My father's croquette skills are famous throughout Taoyuan Town. You can't compare to his signature"
Aunt Li Tiancui rolled her eyes at Cheng Jinghe: "Xiao Hai, try this fish again"
"Yes, try the fish"
Cheng Jinghe pushed the big iron pot towards Yi Xiaohai: "These fish are all wild fish from the countryside. How many are delivered and sold every day, your share is the one I left specially for you"
People in Beijiang love to eat fish, so there are many restaurants that serve fish.
But most restaurants use farmed fish, so during the production process, a lot of seasonings are needed to suppress the fishy smell.
There are many seasonings, and the taste is good, but it completely covers the umami flavor of the fish itself.
??The ingredients for the fish in the iron pot at Jinghe Restaurant are only simple onions, ginger, garlic, star anise, and a small amount of green and red peppers, which maintains the freshness of the fish to the greatest extent.
It really proves the saying: high-end ingredients often only require the simplest cooking methods.
Only this kind of purely natural wild fish dares to use such a willful approach.
Yi Xiaohai only tasted two dishes before he could understand that there was a reason why his uncle's restaurant was so popular.
The ingredients are absolutely conscientious, the cooking is very attentive, and the service is very enthusiastic. There is no reason for a store like this to fail.
?Compared to the first two dishes, the third farmhouse chowder is much inferior.
The ingredients of the chowder are very rich, including more than 20 kinds of ingredients such as small meatballs, egg dumplings, carrot balls, belly, shrimps, winter melon, tofu fruit, ribs and so on.
With the addition of stewing in broth, the umami flavor is enhanced, but the appearance of the dish is not very good.
Because this dish should be stewed with the original soup, but my uncle put soy sauce in it to add color and freshness.
Not only does it destroy the aesthetic feeling, but it also makes this very delicious dish not pure enough.
It¡¯s just that Yi Xiaohai¡¯s opinion was overturned by his uncle.
Because this farmhouse chowder is originally the original soup, but after eating it once, few people eat it again.
Cheng Jinghe asked a customer, who said that the chowder soup was too white and made him unappetizing.
Later, soy sauce was added, and more and more people liked it.
People¡¯s eating habits nowadays are more heavy on taste, and Yi Xiaohai¡¯s way of eating is too advanced
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