MTL - Gourmet Food Supplier-v3 Chapter 255 The difference between fast and slow

  Rongcheng winter mornings are generally sunny, occasionally cloudy weather, the morning looks brighter.

Yan Ming has always done it, saying that he will come if he wants to have breakfast. After all, he is a person who will do what he says. Of course, the work that should be done must be done, but a large part of it is arranged after breakfast. If you want a horse to run fast, you have to graze the horse and get enough food.

   "I don't know what breakfast Chef Yuan will prepare today, I really look forward to it."

Yan Ming's mind is all the famous snacks of Zhejiang Province, the same, such as rice dumplings, steamed buns, dumplings, wontons, and steamed buns. Anyway, as long as they can be eaten in the morning, he will go through them, so that no matter when the time comes, Yuanzhou What breakfast was served was not unexpected to him.

  Yan Ming is thinking about what to eat, Yuan Zhou is also thinking, the most annoying thing every day is what to do for breakfast, not unexpected, but there are too many, I don’t know which one to do.

  "New Zhejiang cuisine was served yesterday, so it's better to make a breakfast of Zhejiang cuisine."

  Finally, Yuanzhou tried to save trouble, planning to choose one or several breakfasts in a cuisine, so that it is always faster than finding a needle in a haystack.

  But sometimes it’s not too easy to find it in one cuisine. The most popular of Jiangsu and Zhejiang cuisines are snacks and snacks. Many of them can be sold as breakfast. It takes a lot of thought to choose one.

  After the selection, it is easy, just start to do it. Yuanzhou is best at it, so I don’t worry about my craft.

Yuanzhou wanted to make gnocchi from Ningbo at the beginning. As a Sichuan native, he was naturally familiar with tangyuan. Every year when he reunion, he would think of eating it. After all, tangyuan is round and round. , A symbol of family reunion.

Yesterday, I really didn’t expect to do this. Naturally, there was no soaking glutinous rice. The ready-made glutinous rice flour was naturally available, but Yuanzhou felt that it was not as freshly ground as it was more fragrant and soft. Making lard dumplings in Ningbo is completely different from the meat dumplings or brown sugar dumplings in Sichuan province.

   "It's good to make buns, this one is more popular."

  Yuanzhou made up his mind and started the preparation. Of course, it was said that it was a popular food like steamed buns, but it was not made with flour, but the characteristic thousand steamed steamed buns in Huzhou.

  Before, because of this thousand buns, Yuanzhou also took the time to go to Huzhou, and had a meal at an old store on the spot, wanting to try what the traditional taste is.

  Of course, in order to be in a hurry, I naturally only took a break for breakfast. I went in the evening and hurried back after eating in the morning. Although it was hard work, Yuanzhou felt it was worth it.

  Thousands of steamed buns, which I have already considered more proficiently, have had more ideas after eating traditional ones.

Qian Zhang Baozi, the main ingredients are Qian Zhang and the stuffing. You don’t need to knead the noodles, but Yuanzhou did not do this first. Instead, they boiled a large pot of broth, boiled vermicelli, and sweet potato flour with thin fingers, slightly translucent. The unique texture of vermicelli.

  After the vermicelli was boiled, Yuanzhou began to pack thousands of steamed buns. Most of the steamed steamed buns are rectangular or cylindrical, and there are also large and small ones, but it is generally believed that the most traditional is the triangular prism shape of 3 cm square.

  Not only the shape is different from the usual, but the way of eating is also different from the usual steamed buns. Thousands of steamed buns are eaten together with the noodles in the soup.

   Yuanzhou’s fingers flew very fast, but in the blink of an eye, a beautiful triangular prism-shaped bun was formed, and it was placed in a tray on the side.

Here Yuanzhou quickly wraps the buns, and the diners waiting for breakfast are already in place by Yan Ming. Although it is not yet time to line up, Yan Ming has experience standing in the most conducive place to wait for a while. Sprint.

  "Should I go back to practice sprinting or something?"

Yan Ming suddenly wondered if he could practice sprinting to exercise his reaction speed, so that his muscles could remember this explosive power and react more quickly when they could queue up, so that he could guarantee that he could row In the first echelon, you don’t have to watch others go in to eat, you need to drool and wait outside hungry.

Now Yan Ming doesn't pay much attention to this idea, but focuses more on the watch. His watch has been specially calibrated with the big clock in the store yesterday to ensure that every second is not bad. .

  "Tick tick"

As time got closer and closer, Yan Ming felt more and more tense and his muscles tightened. Although he had experienced it once yesterday, and successfully grabbed the position of the first echelon, he faced the wolf-like diners. We must not relax until the last minute.

  This is growing up quickly after eating a meal in God of Kitchen.

  It seems that everyone has a stopwatch in their heart. No matter what they are doing, when the time comes, the standard of each posture is unified, and it is to go to a specific position in the line.

   Originally, Yan Ming thought he was in a unique position. After all, he came really early, arrived at six o'clock, and saw Yuanzhou greeted him when he was running, but now he doubts whether he is older.

  The same starting line is so bad. I originally thought that even if the first place was not successful, the top three still had hope, but he ranked fifth!

  You must know that the location of Yan Ming station is just one step away from the queue. This is the place where the queue is infinitely close. He came the earliest and naturally stood the most forward.

   But sometimes even if it is already close to the target infinitely, as long as it is not the last moment, the result is not certain. The reality gives Yan Ming a heavy blow.

  The key is that the person in front of him is still an acquaintance.

   "Good morning, is Mr. Yan also here for breakfast?" Zheng Jiawei looked polite.

  Swen Junxiu’s face had no traces of the position he had just grabbed, as always, he looked personable, and anyone who looked at him felt that he was an elegant gentleman, of course, it did not include Yan Ming.

  Just now, he watched that there were four whirlwinds coming from and didn't know where they came from. Before he blinked, the situation had changed in front of him, so Yan Ming didn't react until Zheng Jiawei greeted him. He missed the top three.

   "Good morning, Mr. Zheng, Mr. Zheng has good physical fitness, and his movements are fast." Yan Ming couldn't hold back his acid.

  Although all the first echelon went to eat, it seemed that there was no difference, but Yan Ming felt that there was a difference, mainly because the psychological gap was too big.

   "No, no, just used to it." Zheng Jiawei said.

The highest level of pretending to be invisible is to pretending to be invisible. What Zheng Jiawei is talking about is what Zheng Jiawei is now, and he calmly said that he often eats in a small shop. Anyway, I heard it yesterday that Yan Ming really had a meal. , I didn't know how to answer for a while.

  In the end, Su Ruoyan's words saved him.

  "Today, we will draw two places, one is for roasting whole lamb, and the other is for drinking at night. First, we will draw the whole lamb. Everything is business as usual. Guests who want to draw can be drawn."

  ……