Food on the tip of your tongue

Peaceful and quiet, a tall and straight figure under the big locust tree came into Zhang Yonghuan's sight. From the chaotic thoughts in his mind, he vaguely remembered that this person was Qin Yang, the boss of Qin Yang, who opened a small restaurant with him in partnership.

He stands tall, with a long sword in his hand, the blade gleaming with cold light, black clothes and black hair like ink, exuding a powerful aura of sword light and nineteen continents all over his body.

It was such a domineering picture, Zhang Yonghuan pondered the adjectives in his mind.

Looking back suddenly, Qin Yang's warm and soft face that appeared in his mind was reflected in Zhang Yonghuan's eyes, his warm eyes, his low-key demeanor, his gentle gaze on Zhang Yonghuan... made Zhang Yonghuan tremble Barely shivering.

What kind of swordsman is this, and what kind of person is this who can control his sharp aura freely?Zhang Yonghuan also shivered along with his body.

Under the gentle gaze of Qin Yang, a handsome handsome guy who is not as handsome as men, the two watched like this for 5 minutes. The next moment, Qin Yang flipped his wrist and rose from the ground with sword energy like a rainbow. Like a dragon going out to sea, Zhang Yonghuan's eyes were dazzled by his nimble and sharp figure, and the swords splashed everywhere.

Clap, clap, applause.

Dazzling bright red light flashed in Zhang Yonghuan's eyes, and he worshiped and admired: "Brother Qin is very skilled."

With the sharp sword in its sheath, Qin Yang twirled it smartly in his mouth, and landed modestly: "Brother Huan, thank you, thank you."

Zhang Yonghuan: "..." Well, he admitted that Qin Yang's title made him messy.

Qin Yang smiled gently: "There aren't many guests tonight, so we'll close for dinner later."

Zhang Yonghuan nodded, "Very good, very good."

Qin Yang said again: "Recently, we have been robbed of a lot of business by the Qingxi restaurant at the west end of the street."

Zhang Yonghuan: "Hehehehe..." Tomorrow I will find a way to grab it back.

"This month's income is unsatisfactory." Qin Yang frowned, depressed: "We may even have to pay the monthly money of Fatty and Xiao Xu."

Zhang Yonghuan: "Oh hehehe..." He remembered that Zhang Yonghuan seems to have saved more than 80 taels of private money.

"There's not much oil, salt, soy sauce and vinegar in the kitchen, so I should buy some more." Qin Yang said melancholy: "It's August, and the crabs are also fattening. Now the business in the store is not good. This year we're afraid... …you can’t have a crab addiction like you did last year.”

Zhang Yonghuan was stunned: "..." Golden autumn is the time when chrysanthemum yellow crabs are fat. If you don't eat crabs at this time to satisfy your gluttony, when will you wait?

So, he said: "I will find a way to increase the customer flow in the store."

Qin Yang: "...the traffic flow?"

Zhang Yonghuan corrected: "Get more repeat customers."

Qin Yang: "Oh...then this year's crab...?"

Zhang Yonghuan firmly said: "You must buy it, you can't eat it if you open a restaurant, and if it spreads, it won't make people laugh!"

Qin Yang curled his mouth: "Brother Huan is right."

Zhang Yonghuan walked forward with a trembling dry smile: "Brother Qin, please—"

Qin Yang humbly: "Brother Huan, please—"

A small restaurant of less than [-] square meters, with more than a dozen small tables neatly arranged, and a small display cabinet at the entrance, on which are displayed several jars of ordinary small wines, and the accountant's old grandson is smoking a dry cigarette and sitting to collect money Behind the counter, every diner is greeted and sent off with a smiling face.

At this time, the store was extremely deserted, and there were only two restaurant owners, Wang Xiucai who lived at the street and frequented by Mrs. Li, who was a weaver, for dinner. After Chen Xiaoxu cleaned up the dishes, he stood in front of the counter chatting with the old grandson.

Zhang Yonghuan glanced at the situation in the store, then turned and went to the kitchen.

Fatty Yuan was standing in front of the stove, cooking vegetables with a ladle, preparing their meals.

After Qin Yang entered the kitchen, he went to the stove and added firewood to the stove to share the responsibility of Fatty Yuan.

After Zhang Yonghuan carefully studied the structure of the kitchen and a series of ingredients, he walked to Yuan Dapang and looked at the dishes he cooked and asked, "What kind of dishes are you cooking?"

"Fat intestines."

Zhang Yonghuan stared, looked at the black thing in the pot and said, "Are you sure?"

"Ah, fatty intestines with spicy vinegar."

Zhang Yonghuan sniffed the strong smell of vinegar coming out of the pot, and said, "I thought you were frying bean sprouts with vinegar."

Spicy vinegar fatty intestines?This is a very novel dish, but the appearance is very difficult to eat.

Qin Yang rolled up his sleeves, added some more firewood into the stove hole and said, "Are you going to eat jiaozi noodles tonight?" He looked at Zhang Yonghuan inquiringly.

Zhang Yonghuan turned his head and looked at the pile of half-dried noodles on the chopping board, "Is this also left over from yesterday?"

"Ah."

Fatty Yuan replied: "If you cook the whole cabbage, you can serve the meal."

Zhang Yonghuan frowned melancholy, cleaned up the noodles on the chopping board, and said, "You guys eat the noodles, I want to eat something else tonight."

"Huh?" Qin Yang looked at him, stared at the place where the ingredients were piled up and said, "There are not many dishes, so let's talk about what you want to do tomorrow."

Zhang Yonghuan pointed to the soybean sprouts and Chinese cabbage soaked in water and said, "You don't need much to make oily noodles."

Qin Yang shook his head and smiled: "There is not much lard in the oil tank."

"In the evening, Butcher Wang sent some raw lard, and I will make enough lard later."

Qin Yang thought for a while in silence and said, "I'll help you peel the green onions, and brother Huan will reward you with a bowl of fried noodles."

"Add me." Putting the spicy vinegar black fat sausage on a plate, Yuan Dapang also interjected: "Boss Huan's cooking skills are better than mine, I want to eat a bowl too."

Fuck me!Zhang Yonghuan pushed Yuan Dapang away from the stove, scooped water to wash the pot and directed: "Warm up the water and noodles first, and while the noodles are waking up, refine the oil and scallion oil."

Qin Yang: "What is scallion oil?"

Fatty Yuan was equally confused: "..."

Zhang Yonghuan shrugged mysteriously: "Peel the shallots, wipe them off one by one with a clean wet handkerchief, don't let the onions get wet, you will know later."

The food materials here, including the pots and stoves, are completely inferior to the modern ones. With the ingredients in front of us, it is impossible to make fried noodles comparable to the modern ones, so Zhang Yonghuan decided to use the method he figured out to make fried noodles.

Fatty Yuan thought for a while, then blinked dizzily, and went to burn the pot.

In fact, he was very depressed. Working for such a boss who knows how to eat and cook, he, the so-called cook, has no sense of existence, no sense of existence.

Qin Yang is used to it. At the beginning, the two became friends precisely because of their love of cooking delicious food. They also opened a restaurant together, so they were already surprised by Zhang Yonghuan's various whimsical and ingenious cooking methods. No wonder.

The three perform their own duties, the one who peels the onion peels the onion, the one who makes the fire burns the fire, and the one who kneads the noodles.

After Zhang Yonghuan rolled up his sleeves to make the noodles smooth and delicate, he rolled the noodles on the chopping board, covered them with a clean wooden basin, and brushed the pan to refine the oil.

Qin Yang also peeled and wiped the green onions, and displayed his skillful and sharp knife skills on Ling Yi's chopping board.

After brushing and brushing for a few times, he has cut the white and tender scallions into evenly chopped scallions.

Standing in front of the pot refining oil, Zhang Yonghuan raised his thumb and praised: "Excellent sword skills." Could it be that he integrated sword skills into the skill of cutting vegetables?

Qin Yang continued to be modest: "Brother Huan, thank you, thank you..."

The lard in the pot burst into oily flowers because of the high temperature, and Zhang Yonghuan backed away in shock.

"The refining was too hasty, and I forgot to wash and dry the raw lard first."

Yuan Dapang sat on a low stool and kept adding firewood to the stove, and within a short while the smell of cooking lard wafted from the pot.

When the white lard was almost shrunk into small pieces and turned into clear and translucent hot oil, Zhang Yonghuan fried the lard with a bamboo colander and poured the hot lard into the oil tank. He put some in the pot, and when there was less than one-third of the hot oil left in the pot, he reminded Yuan Dapang to anneal to lower the temperature of the oil in the pot, and then poured the chopped green onions into the pot middle.

After the scallions were put into the pot, the smell of fresh lard mixed with the faint scent of scallions immediately filled the whole kitchen. Qin Yang washed his hands, sniffed the special fragrance in the air and said, "It's really fragrant."

Zhang Yonghuan rolled the chopped green onion in the pot twice with a spoon, and when the white chopped green onion was fried into golden brown in the high-temperature lard, he put it in a bowl, and covered the bowl filled with chopped green onion oil with a larger bowl.

Turning around, he said to Qin Yang, "Wash the pot, boil the bean sprouts and Chinese cabbage until cooked, and I'll roll the noodles."

Put the oil jar that has been drying for a while and is no longer hot on the chopping board, remove the basin covering the dough, use a spoon to scoop up a spoonful of warm lard and spread it evenly on the chopping board, hold the dough and knead the dough again ,Roll surface.

When Zhang Yonghuan made the noodles, Qin Yang had already blanched all the ingredients, and it was only waiting for Zhang Yonghuan to mix the scallion oil and the blanched vegetables together for seasoning.

Qin Yang cleaned the pot and added water to it, and Fatty Yuan brought it to a boil.

Because of subconscious resistance to chili, Zhang Yonghuan gave up seasoning with ground chili noodles. He decided to make delicious oil-splashed noodles tonight.

After mixing chopped green onion oil and blanched bean sprouts and cabbage in a large bowl, sprinkle pepper, salt, vinegar, and a little soy sauce, and brush the small pot behind the large pot on the stove, saying: "Big fat After the pot is burned, the oil has to be returned to the pot.”

"Got it."

Fatty Yuan took a long fire stick and poked the back pot. The water in the big pot was already boiling. Qin Yang cooperated with Zhang Yonghuan to lower the pot, and Zhang Yonghuan heated the oil in the back pot.

Because there is no such thing as olive oil, peanut oil and so-called vegetable oil in this era, the oil-splashed noodles are generally made of lard, so it must be eaten while it is hot.

Zhang Yonghuan heated the mixed food to [-]% hot until a hot flame burst into the oil, Qin Yang quickly put the strained noodles