I run a food city in the last days

What Jiang Yiyin is making this time is indeed clay pot rice. Since there are not many steps and the ingredients are simple, her movements are leisurely and it looks particularly pleasing to the eye.

Qi Yuening's side was much busier. There were too many ingredients to process and prepare, and time was limited. Chef Zhao and the assistant chef were so busy that everyone who saw them couldn't help but frown. This was so unprofessional.

She didn't pay attention to the other side. She washed the bacon several times, washed away the excess salt on the surface, put it on the chopping board, and started slicing it.

Each piece of bacon is only two millimeters thick, suitable for fat and thin, and the same size. Move it to a plate aside for later use.

Then there are the fresh and tender bamboo shoots. After peeling off the outer coating of the bamboo shoots, you can easily cut them into thin slices and blanch them in water for later use.

Cut the soaked yuba into sections diagonally, remove the outer leaves of the cabbage, leaving only the finger-long tender leaves of the cabbage, chop the green onion into small pieces, and set the eggs aside for later use.

After a while, the lid of the casserole started to pop. She put on heat-resistant gloves and opened the lids one by one.

At this time, there is no flowing water in the casserole, and the rice also exudes a fragrant smell.

Place a piece of bacon and a piece of bamboo shoots in half of the bowl, and then cover the casserole again.

While waiting for the claypot rice to be cooked, she began to process the bean sprouts.

Boil water to blanch the bean sprouts, take them out and serve them cold.

The bok choy is also blanched and seasoned using the blanching cooking method.

At this time, an extremely attractive aroma began to emerge from the casserole. The aroma of bacon and rice blended together perfectly. Although it was just a pot of claypot rice that looked simple, the smell of it made people salivate.

It was already close to noon, and many people's stomachs growled due to the temptation of this aroma.

But she hadn't finished cooking yet. She counted the time and took off the lid. She knocked the egg gently, and then used her fingers skillfully. The cracked egg shell was staggered left and right, and the shiny egg liquid and yellow yolk fell on it without any bias. On the blank rice.

The temperature in the casserole was already extremely high. The lower part of the egg had solidified slightly as soon as it was dipped into the rice, but the egg yolk was still liquid, floating roundly in the middle of the egg liquid, like little suns lying in the white clouds.

Several eggs were placed on each casserole, almost covering all the exposed rice. She closed the lid again, turned down the heat, and continued cooking for five minutes, then turned off the heat in one go.

After continuing to bake for three minutes with the remaining heat, she quickly took down several casseroles and opened the lids. A burst of white mist rushed out along with the fragrant smell, and everyone swallowed in unison.

It's so delicious.

The judges were okay. They were too proud of their status to do anything extraordinary, but the one hundred public judges were not so reserved. They all poked their heads in the air, and because of the precedent of the interesting lotus pond, they had already begun to calculate these casseroles. It was enough for a few people to move two more spoons, and finally I came to the conclusion: I had to load the rice as early as possible.

Not to mention everyone's expectations, she had already picked up the special seasoning bottle and started to sprinkle celery and sea salt on the eggs. Then she brought over the stainless steel basin for cold bean sprouts and evenly distributed the bean sprouts into several casseroles.

The golden bean shoots are hung with glittering seasonings, and some onions and garlic are stuck to the bean shoots. The white, white and green embellishments are very beautiful.

Then there are the emerald green tender cabbage hearts, which are placed curvedly against the edge of the casserole, which immediately adds the finishing touch.

Placing several large casseroles on the table, she introduced with a smile: "Please try my private clay pot rice."

Since we were eating in the market, there was no need to give him a fancy name. She gave a brief introduction and stepped aside.

Zhuo Jing came forward first again, but the old man was not polite at all. He picked up a rice spoon and scooped out a bowl, including bacon, bamboo shoots, cabbage and bean shoots, and then took away an egg separately.

Suddenly a group of people felt heartbroken.

You must know that although several casseroles are full of weight, it is impossible to put a hundred eggs in it, so among these clay pot rice, eggs have the smallest amount. However, the soft-boiled eggs are very delicious at first glance, for egg lovers For me, it’s too painful to see that I can’t eat.

The ten judges filled their bowls one after another. The public judges noticed that all of them filled their bowls at least eighty percent full, and everyone imitated Mr. Zhuo and directly took away an egg.

There were no eggs left in the first casserole.

The more you can't get, the more you want it, so everyone is gearing up. When it's finally the public judges' turn, everyone rushes to get in.

Many people hit their abacus loudly. Wasn't there any egg in the first casserole? Then can I just grab some other casseroles?

As a result, there were too many "smart people" and there was a traffic jam in front of several other casseroles.

Then everyone watched helplessly as a few pairs of chopsticks stretched out from the side, and Shi Shiran each took an egg from the casserole in front of him.

I turned around and saw, good guy, it turns out that this is a really smart person. While they were crowded here, he first put vegetables and rice in the first casserole, and then added eggs from other casseroles.

The top judges quickly retreated, hid aside and began to taste the claypot rice. As for the "hateful" looks from others, hehe, never mind.

After a while, the casseroles were empty, and there were people everywhere holding rice bowls and eating deliciously.

"It's delicious!" someone exclaimed, "The crispy rice is so fragrant, the rice on it is moderately soft and hard, the bacon is salty, and the earthy smell of the bamboo shoots is completely removed. The bean sprouts are not only chewy, but also have the taste of cold dressing. It's also super good, even the cabbage sum is very sweet, and the best thing is the egg..."

He instantly received a lot of jealous looks.

The man was silent for a while, then finished his comment stubbornly: "Absolutely, I didn't really like eggs before, but I didn't expect eggs to be so delicious. With this seasoning, I think I can eat them for ten more times." indivual!"

Those who didn't get the eggs were even more sad. Why would you join in the fun if you don't like eating them?

But his comments represent everyone's thoughts. This clay pot rice is simply perfect. The ingredients used are obviously very common, but the chef's hands are so magical that he can turn ordinary and common ingredients into amazing and delicious dishes.

It's a pity that there is only one bowl per person, not even the size of a bowl.

After eating it quickly, I could feel the aroma of various ingredients harmoniously intertwining in my mouth, causing my brain to continuously send commands to "want to eat more".

However, I can only think about it.

Now the person receiving everyone's sad looks has become the chef himself, and each look clearly shows the master's thoughts:

Why not do more.

Jiang Yiyin said he was helpless about this. After all, it was a competition and everything had to be handled within time. No matter how much the weight was, he would be unable to control it.