Dali Temple Small Dining Room 2

The few green peppers left in the public kitchen should be used up in time.

Even the people in Dali Temple who have been "trained" by Wen Mingtang's dishes to have a certain ability to eat spicy food are still not very good at eating spicy food.

For most people, this spicy taste is more than enough.I covet the unique taste of the spicy taste that stimulates the taste buds, and I can't bear to let it go, but my body can't bear it, so I can only eat some slightly spicy ones.

Therefore, when cooking on weekdays, Wen Mingtang always puts only a little amount of chili in the dishes, and because of this, there is often leftover chili.

Throwing away is also a waste, Wen Mingtang looked at the few remaining blue peppers, thinking that if they are not used in time, they should be thrown away, since that is the case, it is better to make the best use of everything, and to use the peppers as the protagonist instead of embellishment The dishes are ready.

There are not many peppers left, and I am afraid that I can only make one dish, but there are not many people in Dali Temple who dare to eat this dish, so it just doesn't waste it.

After peeling the preserved egg, Wen Mingtang took a piece of cotton thread, grabbed the two ends of the cotton thread, and pressed down on the peeled preserved egg. The preserved egg will stick to the knife when cut with a knife, and will leave a lot on the surface of the knife when cutting , It is most convenient to use cotton thread.

Wen Mingtang placed the cut preserved eggs on a plate, then took an iron skewer, put a few green peppers on the iron skewer, and roasted it on the fire.

The sky was getting brighter, and the first wave of servants who entered the public kitchen to eat morning food had already entered the public kitchen.

Although it is not yet time for the morning meal, sometimes it comes early, and if Master Wen and the others have already prepared the morning meal, they can eat the morning meal in advance.

Smelling the aroma of whole grain porridge and the oily aroma of fried sesame balls, several servants walked to the stage to watch today's morning food.

The viscous porridge of whole grains has been placed in the wooden barrel of the porridge, exuding dense heat.With a rough glance, you can see that rice, glutinous rice, black rice, barley, red beans, black beans, red dates and other whole grains can be seen everywhere in the reddish-brown porridge soup.

On the countertop at the side, there is a side dish of porridge with whole grains: for the convenience of everyone, the salted duck egg is cut in half, and the oily orange-yellow egg yolk dyes a layer of orange yellow on the egg white near the yolk, which is called duck egg. When people look at it, they immediately think of the taste of salted duck eggs that they have eaten. The egg white is tender and smooth like tofu, and the yolk is oily.

The marinated pickles are specially taken out and fried in a frying pan. Compared with the original sour and salty taste, there is a touch of sweetness that cannot be tasted sweet, and it is much more fragrant than unfried pickles. .I heard from Master Wen that when edamame and new bamboo shoots are on the market, add these things and stir-fry them with Xiancai, and the taste is quite delicious.But right now, the fried pickles are very delicious.

The pickled vegetables are specially fried, and the diced radish on the side is naturally the same. The yellow-brown diced radish has an attractive luster. When you chew it, it tastes crunchy. When you chew it carefully, there is a hint of saltiness in it. Slightly sweet, it is a side dish that goes well with meals.

In addition to the porridge, today the porridge is accompanied by a kind of thing called sesame balls that the glutinous rice ball master is frying. The sesame balls taken out of the oil pan are golden yellow, with a layer of white sesame seeds sticking on the outside, and the balls are round. looks quite cute.

Especially looking at the small and cute appearance of the uncooked hemp balls on the table, compared with the ones that have more than doubled in size after being cooked, I don't know why, but I always find this comparison quite interesting.

Seeing that the small size of the hemp ball is similar to the name of the glutinous rice ball master—Tangyuan, it is just that the appearance after serving on the table is completely different from the commonly seen glutinous rice balls.

"Master Tangyuan, can you serve the court food now?" Several servants greeted the glutinous rice balls fried with sesame balls behind the counter, and A Bing, who held the spoon behind the counter and held the power of "distributing the court food" from the corner of their eyes, greeted them.

Ah Bing is growing up, and because of the good food in the past year, he has been jumping up like a stick, and his body has grown a lot, and Wen Mingtang is squatting behind the stove at this time Roasted peppers, therefore, the few people did not see Wen Mingtang for a while.

Hearing this, Ah Bing immediately looked at the Tangyuan, and saw that the Tangyuan was frying sesame balls and nodded, then took the bowls and plates, and started serving porridge for several people and getting the required side dishes.

Today, one person can get three fried sesame balls, but for most people who don’t have a special preference, of course, one of each of the hollow, bean paste, and sesame stuffing should be tasted.

When the servants carrying the trays finished taking the porridge, sesame balls, and favorite side dishes and were about to leave, A Bing, who had finished distributing the dishes, sat down to rest, and Wen Mingtang, who was blocked by his figure at first, also appeared in front of the crowd in front of you.

"Master Wen?" The guards who were about to leave paused, and their eyes subconsciously fell on the "string pepper string" in Wen Mingtang's hand.

Master Wen didn't know if he was addicted to "barbecue", but he took an iron skewer and grilled all the condiments and side dishes used for embellishment and seasoning such as peppers.

Of course, Master Wen eats spicy food, so it's not impossible to eat chili peppers empty mouth, but the chili peppers on the sign...

For the few servants who do not cook, the types of peppers are indistinguishable, so they call them "peppers". Now, the green skin of the peppers on the sign has been burnt black. Obviously, Master Wen has died. The "roasted peppers" were really "burnt".

The guards looked up at Wen Mingtang who was holding an iron sign, greeted them with a smile, and quickly reminded: "Master Wen, your special skewer is burnt."

Wen Mingtang heard the words, but he was not in a hurry. He looked at the scorched skin of the pepper on the iron stick leisurely, and said with a smile: "What I want is the smell of burning pepper."

While talking, I felt that it was almost done, Wen Mingtang walked up to the stage holding the iron sign, and took off the "burnt" peppercorns on the iron sign.

The servants hadn't left at this time, looking at the plate of preserved eggs on Wen Mingtang's table, they couldn't help being a little surprised: "Master Wen, there is still a side dish made of preserved eggs this morning?"

When Master Wen first came out with the preserved eggs, he smelled the special smell, which made many people unbearable, but they didn't reject the smell so much. Looking at the brown transparent preserved egg "white" The egg core, which is the same as the dark green liquid heart, is also somewhat daunting.

This weird taste and strange color really doesn't look like it can be eaten.However, later, Master Wen used the preserved eggs to make porridge with preserved eggs and pork meat, which tasted pretty good.

It's just that even if you don't reject the preserved egg porridge, someone asked Master Wen to have a preserved egg and tried to eat it empty-handed. After taking a bite, he was immediately scared away.

Since then, preserved eggs have never appeared alone except for making pork porridge.

Right now, looking at the preserved eggs on the plate, it is clear that Master Wen intends to use them for cooking alone. Just looking at the preserved eggs is already unbearable, but the ones with the preserved eggs are Master Wen's bunch Burnt chili, can these two things really taste good when paired together?