The days when I was cooking at station B

All kinds of stuffed buns, crystal dumplings, siu mai, etc., there are also special steamed pork ribs with black bean sauce, steamed chicken feet and rice noodle soup mixed with sauce noodles, boiled noodles and fried noodles.There are dry ones and wet ones on this table. The soup is boiled and clear old chicken soup, and there are only one or two transparent dumplings or boiled dry shreds, all kinds of vermicelli vermicelli.There are also boat porridge that is unique, and there are many tricks, because it is too hot, it is still in the trolley, casserole porridge, such as fish porridge, silky chicken porridge, preserved egg and lean meat porridge, black fish porridge, but all this shop There are some in it, Ke Xiaohang and the others all brought a copy or two.

Sometimes when you see that the face value is higher, you will add a little more.

Netizens in Ke Xiaohang's mobile live broadcast room, which has been set up as a live broadcast system on the birthmark, also saw the breakfast that dazzled them.

The live broadcast room was full of saliva.

Netizens are drooling, oh my god, it’s worth it, it’s so straight, there are so many delicious foods, it’s worth it to spend them all the way, there are too many types of breakfast for this meal, and the styles are exquisite and cute, not to mention, here The presentation of the dishes is also pleasing to the eye, not to mention the heart, but also according to the earlier style.

For example, the shrimp dumplings are made of bamboo steamer, which is made of finely woven bamboo mats, which looks very fresh and elegant. The skin of the shrimp dumplings is made of fine wheat flour, and the stuffing inside is fresh shrimp.The shrimp in this shrimp dumpling is selected as the freshest shrimp. It cannot be dead, live and frozen fresh shrimp. The shrimp dumpling is not all shrimp. There is also pork. The selection of pork is also particular. The fat and thinness should be even. When wrapping, the shrimp meat and The ratio of pork should be moderate, so that the pork cannot overwhelm the guests, and the shrimp dumplings should have a layered texture.In this area of ​​Guangfu, the morning tea in many shops is mainly shrimp dumplings. This is because customers prefer shrimp dumplings. Shrimp dumplings are so popular. , the store must also be satisfied.

In this way, the competitiveness has also increased, and everyone strives to make shrimp dumplings the best.

Not only the taste, but also the outside, no, not only in the steamer, but also in square or leaf-shaped plates, each plate is small, some are only the size of a child's palm, very cute.

The skin of the shrimp dumpling is no longer the traditional white, but still inherits its uniqueness. It is transparent. When it is put in vegetable juice, it becomes translucent emerald green. When it is put in carrot juice, it becomes translucent orange, or purple potato. It is colorful, and the taste is also selected according to the preferences of the guests.

Really delicious and nutritious.

The general breakfast on the dining table has been browsed by netizens. Ke Xiaohang eats slowly, mainly to observe the time for netizens. The range of netizens’ activities on the virtual network is within the anchor’s sight range, so the place closest to the live broadcast is naturally The food in Ke Xiaohang's hands with chopsticks.

Ke Xiaohang picked up an authentic shrimp dumpling, the skin was pure white and transparent, the shrimp dumpling was bitten, revealing the juicy filling inside, the shrimp meat was extremely plump, the surface of the steamed shrimp meat was orange, and the inner layer was Snow white, with minced pork, the stuffing is rich but not greasy, the juice is moist but not dry, the mouth is fresh and sweet, one bite, the mouth is full of freshness and tenderness, and at the same time, the layer of skin has the elasticity different from that of shrimp , has the unique strength of flour, not sticky to the teeth, two or three bites are enough to satisfy the taste.

There are three shrimp dumplings in this cage, which looks small, but the shrimp dumplings here are different from other shrimp dumplings. The stuffing is full, and the inside is full of real goods. Every mouthful is full of meat. It is very enjoyable to eat. People are not only satisfied with taste buds, but also filled with body and mind.

Very happy.

But he can only do so, because Ke Xiaohang knows how big his stomach is, and he is afraid of being greedy, so after eating these three belly-bulging shrimp dumplings, there will be no room for other breakfasts.

Reluctantly looking away from the shrimp dumplings, Ke Xiaohang glanced at the steaming, crispy yellow egg tarts in the corner.The egg tarts include Portuguese egg tarts, bird’s nest crispy skin, durian egg tarts, etc. The small ones are still stacked, no wonder I didn’t see them just now.Ke Xiaohang walked away casually, and took a bite. This egg tart is baked well, crispy and tender, very sweet, and the bright yellow color brings a pleasant visual enjoyment. The raisins inside are sweet and sour, very good eat.

The egg tart looked bigger than the shrimp dumpling, but the real portion was less than one-tenth that of the shrimp dumpling. Ke Xiaohang only ate one and transferred it again.This time he spotted the steamed pork ribs with black bean sauce here. The steamed pork ribs with black bean sauce are mainly for the sauce. The ribs are deep-fried in advance and steamed in a steamer. Every family has its own unique method, and there are certain differences in the taste, such as the ratio of salt, water, sugar, vinegar, etc. is different.This steamed pork ribs with black bean sauce not only has ribs, but also other vegetarian dishes under the ribs, such as pumpkin, yam, winter melon, and the cooking time is different according to different vegetarian dishes.For example, Ke Xiaohang is a face-seeker. The one he chose is taro, and the taro chips are light purple, one white and one purple, and the stripes are clearly visible, which is very eye-catching.

Ke Xiaohang heard that the pork ribs steamed with fermented soy sauce is good, that is, the pork ribs are sucked and allowed to fall off, the meat is crispy but not rotten, soft but not sticky to the teeth, and at the same time the fermented soy sauce penetrates into the meat, the sweetness is moderate, and the aftertaste is endless.Take this bite of sauced pork ribs, and then another bite of crispy, sweet, light and vegetarian taro is the best.Being able to eat two kinds of food with different tastes at the same time, this will strictly set me on fire.

The taro should not be steamed too rotten, too mushy, or too crispy. In short, a certain degree must be grasped to satisfy customers.

After eating these three items, Ke Xiaohang took a sip of tea slowly. It is said that having morning tea is not just about drinking tea, the most important thing about drinking tea is to drink tea while eating breakfast.Most of the tea here is black tea, dark tea, relatively strong, but modern demand is large, and young people demand more, so there are also green tea and lemon tea.Ke Xiaohang didn't like strong tea very much, so he chose the familiar green tea, and drank the tea to get rid of the greasy, Ke Xiaohang continued to choose barbecued pork buns.

This shop is very fashionable, closely following the trend of the Internet, such as the red bean paste buns that are full of little chubby pigs hanging on a tree.

Ke Xiaohang guessed it was red bean paste. This small tree is just a bare tree with no leaves, curved and barbed branches. There are six branches, and there are seven little fat pigs in total, the top one is the top one.

The little chubby pig is white in body, has a pink round cake nose, and a small circle tail. It is round and cute.

This should be the legend that sows can climb trees?