Chapter 771 Chen Yan: I know someone is scolding me when I sneeze! The Buddha jumps over the wall to open an altar, and the fragrance spreads ten miles [Please subscribe]

“Has today’s breakfast been changed to an Inner Mongolia theme?”

Lin Xu murmured curiously, and then he and Shen Jiayue walked out of the small kitchen to prepare for breakfast.

Shaomai, also called Shaomai, is a delicacy found in many regions, such as Jade Shaomai in Yangzhou, Dry Steamed Shaomai from the Four Heavenly Kings of Yangcheng Morning Tea, Chrysanthemum Shaomai from Changsha, Big Meat Shaomai from Beijing... There are many kinds, and they can be found almost everywhere

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But the real origin of the delicacy Shaomai is the mutton Shaomai of the nomadic people.

The preparation of this delicacy is relatively simple. Use hot noodles to wrap the marinated mutton stuffing and steam it in a basket. After steaming, you can eat it. If you feel tired, have a bowl of milk tea.

The recipe is simple and has amazing calories, which is very consistent with the eating habits of nomadic people.

Shen Jiayue held Lin Xu's hand with a sly smile on her face:

"The mutton siomai is super delicious. How many pounds would you like, Xu Bao?"

How many kilograms?

Lin Xu said:

"Two taels is enough for me... If I remember correctly, this stuff is sold by the weight of the husks, right?"

When eating shaomai in Inner Mongolia and nearby areas, customers usually pay two or three taels for their meals. This is not because they are on a diet to get in shape, nor are they frugal, but the fillings in these stores are not heavy.

The store regularly weighs the weight of the siu mai skin to determine the price, rather than calculating the fillings.

Some old steamed bun restaurants in Beijing actually price their buns based on the weight of the buns. Customers usually eat two, two or three liang. Only when a family eats, they will charge half a catty and six liang.

Shen Jiayue looked surprised:

"How do you know that the Shaomai in Inner Mongolia is not weighed by pounds?"

I wanted to play a trick on Xu Bao, but I didn't know that this stinky guy would dodge and escape.

Lin Xu smiled and said:

"A few years ago, my uncle and his company organized an inspection and study trip to Inner Mongolia. They went there to eat Shaomai. Seeing that the locals were only in twos and threes, I felt that it was like everyone could not afford it. In order not to lose the face of the Central Plains people.

, they all started with a modest start, and planned to let the locals have a good taste of the style of the Central Plains people..."

Shen Jiayue opened her mouth:

"Can you eat it?"

Not far away, Chen Yuanyuan, who was eating Shaomai with Zeng Xiaoqi, took over the conversation:

"They ate so much, my uncle and the others were so stuffed that they didn't even finish the meal. In order not to waste it, they packed it up and took it back to the hotel, where they ate three meals... After that, my uncle never stopped eating.

He doesn’t eat siomai anymore, and he doesn’t even try his favorite siomai with red dates and glutinous rice in the breakfast shop.”

Good guy, I'm having a psychological impact... Shen Jiayue laughed so hard she covered her stomach:

"I really didn't expect that my uncle would have such a fun side. There was no roasted wheat at Yan Bao's wedding banquet, right? Don't let him have bad memories then."

"There is no shaomai. The snacks at the wedding banquet are thousand-layer oil cake and bean paste spring rolls. I originally planned to serve Jade Shaomai, but the workload was too heavy and too many vegetables were needed, so I canceled it."

After Lin Xu finished speaking, he came to the door of the kitchen, where there were steaming plates with wrapped mutton siomai.

The skin of the siomai is very thin, and the pieces of mutton are clearly visible. The conical shape shrinks at the closing edge, and there are fluffy siomai folds on it, which looks very attractive.

The mouth of the siu mai was not sealed, and the aroma of mutton, pepper and onion kept coming out of it.

While watching, Niu Chuang came out with a whole plate of Shaomai:

"The meat stuffing was not prepared enough. I also used eggs, shrimps, shepherd's purse and wrapped some fresh food. If you want to eat it, you can try it."

Today’s breakfast was jointly cooked by Ma Zhiqiang and Niu Chuang.

Niu Chuang is in charge of the white stuff, and Ma Zhiqiang is in charge of the stuffing. Judging from the appearance of the employees on the morning shift, they look pretty good.

Lin Xu took a plate and filled it with seven or eight mutton siomai and two or three fresh stuffings. Just as he was about to find a place to sit and eat, Ma Zhiqiang came out of the kitchen carrying a thermos basin:

"I was worried that everyone would not be used to drinking milk tea, so I changed it to old-fashioned egg soup. If you want to eat it, you can serve it yourself. Today's breakfast is self-service."

When Shen Jiayue heard this, she immediately ran over with a bowl in her hand:

"This is good, this is good, I like egg soup."

The young couple filled up the soup and brought the Shaomai to Chen Yuanyuan's table and sat down. Lin Xu went to get some eight-treasure pickles and small kimchi to go with it.

Picked up a mutton siomai and took a bite. The skin was very thin but firm, and the inside was full of mutton mixed with cumin powder and pepper. It tasted fragrant and solid.

There are also some chopped onions in the mutton, and the sweet flavor makes the mutton even more delicious.

Zeng Xiaoqi said:

"You have to make a delicacy like siu mai yourself to be delicious. The mutton siu mai sold on the street has more and more side dishes in the stuffing and less and less meat. It completely loses the essence of mutton siu mai."
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Normally speaking, the delicacy of mutton siomai should be pure mutton stuffing. In order to adapt to the taste, you can add a little bit of onion, and it also has to be minced to give it a flavor. You can't chew the onion obviously.

This is actually very similar to the baked buns in the northwest, but with the increase in tourists, the number of onions in the northwest buns has also increased in recent years.

Chen Yuanyuan got up and served herself a bowl of soup, then sat down with a mutton siomai and continued eating:

"When I was a kid, I really hated eating mutton. I thought the mutton smell was so strong. I didn't understand why so many people liked to eat mutton. Later I discovered that it was because the local sheep in Yinzhou were of poor quality and not as delicious as the sheep in Inner Mongolia."
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The lamb we used today is from Ximeng, which is tender and juicy. It is most suitable for stuffing or steaming. The steamed lamb in the Manchu-Han Banquet refers to this type of lamb under half a year old.

Lin Xu took a sip of soup and said to Chen Yuanyuan:

"We don't have grazing conditions there, so we can grow grain on a little bit of land, and we only have a few hills to raise a few sheep. Most of the sheep are raised in captivity, so it's normal to have a bad smell."

After finishing the mutton siomai, several people tried the three fresh siomai cooked by Niu Chuang. It tasted very good. Shrimp, eggs, and shepherd's purse are all fresh ingredients. When paired together, it was really delicious and very enjoyable.

While eating, Shen Jiayue touched Chen Yuanyuan with her elbow:

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"I heard from my parents-in-law that your parents are going to meet the Cai family today. Are you nervous?"

Chen Yuanyuan stuffed the remaining half of Shaomai into her mouth:

"There's nothing to be nervous about. Anyway, I told Cai Sanmu that as long as his family dares to set up the Eight Banners flag and point fingers at my parents, I will break up with him..."

Zeng Xiaoqi asked in a gossipy tone:

"What did Mumu of the Qin family say?"

"He said that any elder who dared to speak nonsense would be destroyed... Anyway, he has been a rebel since he was a child, and it doesn't matter if he rebels again."

A straight girl, a rebellious family... this pairing together seems to be quite suitable for writing a female novel.

After Chen Yuanyuan finished speaking, she looked at Zeng Xiaoqi and asked:

"Don't just gossip about me, what about you? When are you getting married?"

"I'm not in a hurry. Some people don't get married until they are thirty. I'm still several years away from being thirty."

At the same time, Chen Yan, who was washing her face at home in silk pajamas, couldn't help but sneeze, which frightened Ren Jie, who was about to go to work in the living room:

"Why did Yanyan suddenly sneeze? Did she catch a cold because she wore too little clothing?"

Chen Yan wiped her face dry with a towel:

"There must be people saying bad things about me, including but not limited to people named Shu, people named Zeng, people named Dou... who are jealous of my beauty and figure, as well as my happy life. I understand it very well!"

Ren Jie couldn't help but be happy:

"You still have this ability? You can even guess when others say bad things about you."

"Yes, after all, I am Detective Chen Xiaoyan. It is normal to understand this... By the way, at noon, the store is doing Buddha Jumping Over the Wall. Do you really have no time to eat? The whole family will be there."

"There is a case at noon, you can eat. The day before the wedding vacation, I have to finish the case at hand."

"Then please pay attention to safety and don't show off. Even if it's not for me, you have to think about the children."

When you are pregnant, you have more responsibilities.

Ren Jie hugged her and kissed her:

"Don't worry, for you and your children, I have to live to be eighty or ninety years old."

The young couple ate something casually, then one drove to work at the police station and the other drove to the store, intending to taste the mutton siomai that her cousin posted on her friends circle.

At this time, Shen Jiayue, who had already eaten, was in the small kitchen circling the jar on the stove:

"Why can't I smell the fragrance?"

Other high-end dishes are so fragrant that you can smell them from afar.

But this Buddha Jumps Over the Wall, even if you get close, you can't smell any fragrance, which makes people wonder whether this dish is not worthy of its name.

Lin Xu said:

"The making of the dish Buddha Jumps Over the Wall is simmered over low heat, so that the aroma is restrained and will not spread out. Only in this way can the aroma of the meat float for ten miles."

The more astringent the fragrance is, the stronger it will be when you finally open the jar.
To be continued...