I'm a dragon sparrow in Tokyo

Chapter 40

58:[-] p.m.

Jiang Xu was half lying on the sofa, swiping his phone.

This world also has software similar to Station B, and the entire Eastern region is connected to the Internet

Aoba turned on the TV and watched an entertainment program with the theme of experimental cooking.

However, it is an entertainment program after all, so the so-called experimental will mostly evolve into "dark cuisine", but due to the chef's careful design, the appearance is often normal and even attractive.

The highlight of the show is also that the guest judges are full of anticipation to taste the dishes. As a result, the moment they enter the mouth, there are various indescribable changes in their faces.

Aoba kept laughing, looking at all kinds of 'food' inside, eager to try in his eyes.

Every chef who is interested in improving himself has a heart to do experiments (death-cross out) and research new delicacies (dark cuisine-cross out).

"Qingye, how long will Auntie Daizi be back?"

Jiang Xu glanced at the ticking time on the upper right corner of the phone, and asked aloud when it was eight o'clock.

Aoba turned her head and glanced at the clock hanging on the living room wall: "It should be within 10 minutes."

Jiang Xu put down the phone and said, "Then can we start preparing?"

"Well. Almost there."

Aoba also nodded, and stood up from the sofa.

suddenly.

A click.

The door was locked.

Jiang Xu and Qing Ye looked at each other, then turned their heads to look at the gate in unison.

Daiko Hagiwara, who was dressed in a dark black lady's formal attire, walked into the entrance, hung up her bag, and was still changing her shoes when the voice came.

"Qingyejiang, mom is back, I'm so hungry, what delicious food did my good daughter prepare for mom today?"

Hearing her mother's voice, Aoba's complexion instantly collapsed, she walked around behind the sofa, and shouted towards the entrance.

"Didn't you ask me to eat first on the phone? It's already at this point, why don't you just eat something outside."

"I have to come back hungry, who is to blame!"

Daizi walked into the living room with a gentle smile on her face: "Because I know my good daughter well, and I know that she will definitely prepare a heart-warming dinner for her mother who has worked hard all day. This is outside No matter how much money you spend, you can't eat it."

Aoba rolled her eyes and believed it.

"Today's staple food is millet porridge, and the complementary food is fried dumplings made by me and fried buns made by Jiang Xujun. But now it's just wrapped, it hasn't been put on the pot yet, I'm waiting for you to come back."

"Okay, since your father went to Daxia to study, I haven't eaten authentic buns for a long time. I'm looking forward to the buns made by Jiang Xujun himself!"

Dai Zi said with a smile.

'As expected, this old woman insisted on coming back hungry only because she thought that Jiang Xu's food was more delicious. '

Aoba thought angrily in her heart.

As a daughter, she naturally knew her mother very well.

Daiko Hagiwara is a person who likes food. Sho Hagiwara was able to embrace the beauty back then, and the identity of the chef is a lot of points.

However, since Hagiwara Sho went to Xiaguo for advanced studies, she no longer has the high-quality food that she can eat every day.

And what you taste for a long time is the food carefully prepared by a professional chef, and the tongue will inevitably be picky.

Aoba's current cooking skills are already very good compared to ordinary people, but compared with his father who is a professional chef, the gap is still obvious.

Originally, Daiko Hagiwara also thought that she would have to endure for a while longer.

But he didn't expect that the student who came from his family could cook very well. According to the standard of ordinary restaurants, he could be a full-fledged chef.

It was a pleasant surprise.

"Auntie Daizi, we have prepared the buns and dumplings, and the last step is to cook them. Wait a few more minutes." Jiang Xu also stood up and said.

"Well, I'm looking forward to it." Daiko Hagihara smiled.

In the kitchen of Aoba's house.

Thick, fragrant millet porridge.This is called bubbling with hot bubbles.

Jiang Xu and Qing Ye stood in front of the two stoves at the front and back respectively.

Jiang Xu stood near the door, with a plate of white buns that had already been wrapped in his hand.

He moved his palms and went through the whole process of frying the buns again in his mind.

Shuijianbao has extremely high requirements on the heating time limit.

The fire is high, the fire is low, fry for half a minute less, and fry for half a minute longer, the texture and taste of the buns are completely different.

The most direct impact is the burnt layer at the bottom of the bun.

However, these are small problems for Jiang Xu whose cooking skills have reached the fire level.

Pour oil, shake well, turn on the fire, and heat the pan.

Arrange buns the size of a baby's fist evenly in the pan.

After a while, the hot bottom of the pot transferred heat to the upper layer of oil, and began to sizzle with the bottom of the buns.

The flame ignited by the stove is not uniform, and there are often leaps and bounds.

Jiang Xu turned the handle, and in his hands, the pitch-black frying pan was like a flat boat, rippling in the pond of flames, roving left and right, and remained stable.

In reality, the bottom of each bun is heated evenly, and the progress of coking is basically the same. There will be no situation where some buns are already burnt black, and some have just turned yellow.

Bumping the frying pan, Jiang Xu concentrated on listening to the subtle crackling sound in the frying pan.

Shuijianbao, as the name suggests, you can also know that this kind of baozi is made with water.

After all the bottoms of the buns were light yellow, Jiang Xu quickly lifted the boiling water with his right hand and poured it into the pot, just covering the bottom of the buns.

Zila~papa~
The mixture of hot oil and hot water, like an explosion, steamed billowing white mist.

With sharp eyes and quick hands, Jiang Xu immediately put the lid on the pot to prevent the water vapor from leaking out.

For a period of time before the water evaporates, he doesn't need to take care of it.

Taking advantage of the gap, Jiang Xu went to wash some chopped scallions and cut them into sections for later use.

Goooooooo~
The boiling water boils, turns into steam, and part of it condenses into liquid droplets on the top of the pot lid and slides down, and so on.

Another part of the water vapor runs away through the air holes on the top of the pot cover.

Under the action of high temperature, the skin is expanding and maturing.

The gaps that were originally left between buns are filled.

Through the top of the glass cover covered with liquid beads, you can see that the buns have become round and swollen, which is extremely cute.

After about 10 minutes, the moisture gradually dries.

The oil was not completely taken away by the water vapor, but gradually separated, and part of it remained at the bottom of the pot, and the bottom of the buns began to be fried for the second time.

But because there was still water, the oil and water mixed together, as if countless small firecrackers were sizzling and exploding, which greatly affected Jiang Xu's sense of hearing.

Now he has to use his sense of smell to judge the maturity of the buns.

Inhale a hot air with noodle and burnt aroma.

Jiang Xu nodded, and suddenly lifted the lid of the pot, and a large gust of white hot air rushed towards his face.

Jiang Xu grabbed the scallions and sprinkled them, and immediately put the lid back on before the heat leaked out.

After a while, from the vent hole of the pot lid, there is a smell mixed with onion, noodle and burnt.

The heat is perfect.

Jiang Xu's eyes lit up, he clicked, and turned off the fire.

On the other side, Aoba also opened the lid, poured a bowl of mysterious seasoning into it, and waited for a while before turning off the fire.

3 minute later.

Three bowls of thick, hot porridge exuding the fragrance of millet, one bowl in front of each person.

A pot of fried dumplings and a pot of fried buns are placed in the center of the table.

Today's dinner is officially over.

(End of this chapter)