This process cannot take too long, it only takes a few seconds.

If it grows longer, the moss will be in danger of being burnt.

Putting the moss sprouts and peanuts on the plate, Zhu Yong asked curiously:

“No need to add condiments?”

"The moss has a salty taste, so there is no need to add any seasoning... For Ningbo people, this dish is a typical little soul that goes with wine and porridge, and it tastes very good."

Zhu Yong tasted one with his chopsticks, and his expression immediately became surprised:

"Here, this combination of fragrance and umami is really perfect, moss, right? I'll place an order for some now, and show it to our Daiyu later."

After saying that, he took out his mobile phone, searched for moss vegetables on the online shopping platform, and directly chose to place an order.

Although he has a good relationship with Lin Xu, he must distinguish between public and private affairs, and he must not take the ingredients he eats from the store. This is Zhu Yong's principle, and it is also something Lao Song has repeatedly told him.

Wu Shouye walked around Lin Ji's back kitchen and gave instructions to several chefs. When he came back again, he saw the moss sprouts and peanuts made by Lin Xu:

"Here I go, just now I was worried about Brother Lin's ability to make moss vegetables, but unexpectedly, he made a classic side dish for drinking. At first glance, he looks like an old Ningbo native."

Lin Xu smiled and said:

"I read it online, thought about it and then made it. Today I am doing my best."

"Don't say that. I'm not a professional. Just by looking at the appearance, the roasting of the peanuts and the chopped vegetables are just right. The average Zhejiang cuisine chef can't do this."
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In this dish, the peanuts cannot change color and the moss cannot be mushy, but both of them will lose control when the temperature is slightly higher, so even though it is a small dish, the requirements for heat are very high.

Wu Shouye poured some peanuts into a small plate and tasted them with He Baoqing. They both thought they were perfect.

"Holy shit, it's exactly the same as what Lao Xie did last time. You brothers and sisters are all perverts!"

Lao Wu was so excited by this craft that he rolled up his sleeves and said:

"No, I have to protect the reputation of the Zhejiang cuisine chef, and I have to make a dish with moss. Otherwise, if this news gets out, my colleagues will laugh out loud?"

He looked around and saw the car boy playing with the whitebait, so he asked:

"Brother, give me some whitebait... There is a famous dish in Ningbo, called yellow croaker with moss and vegetables. It is not easy to buy small yellow croakers now. I will make some with whitebait today and show the moss vegetables.

The charm."

Che was preparing to make pot stickers and whitebait to practice his skills, and add another dish to dinner. When he heard this, he picked out what he was using, and gave the remaining small pot to Lao Wu.

There is no need to clean up the whitebait. Wu Shouye just put some onion, ginger, soy sauce, pepper and other condiments to marinate the whitebait.

While the fish was being marinated, he began to prepare the paste.

The so-called drag actually means fried, such as toon, pork strips and other dishes, which are all made in a similar way.

The biggest difficulty in making this dish of whitebait with moss is actually the production of moss. If the quality is not good, it will affect the texture, taste and appearance of the dish.

Wu Shouye brought some moss strips, cut them into sections, and roasted them over low heat for a while in a pot without oil and water, to fully bake out the fragrance of the moss vegetables and make the moss strips more crispy.

Then put it into a plastic bag and use a rolling pin to crush it through the plastic bag.

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Naturally, the chefs in the kitchen would not miss this opportunity to learn. Soon, chefs who had no work at hand gathered around.

Zhu Yong asked curiously:

"Uncle Shouye, why do you use a rolling pin? Can't you just grind it into powder?"

Wu Shouye explained while busy:

"This dish needs to get the grainy texture of the moss. If you use a grinder, it will be too crushed and the taste will be completely lost. Moreover, it is already baked and crispy. It can be rolled out in a few times. As a chef, you can't think about saving effort.

Those who can use their hands should use their hands as much as possible, and don't rely too much on machines and equipment, otherwise the chef profession will be eliminated by machines and equipment sooner or later."

He rolled it with a rolling pin a few times, and the moss strips in the bag quickly became crumbs, looking like cheap tea leaves.

Then pour these chopped greens into a basin, add a bowl of low-gluten flour, a spoonful of dry starch, then beat in two eggs, add a spoonful of fat, add a little water, and mix into a stringy batter.

Due to the chopped moss, the batter is emerald green and looks like cream with matcha powder.

When the whitebait is almost marinated, put it into the batter one by one, so that the surface of the whitebait is covered with batter. Heat the oil in a pan, then use chopsticks to pick up the whitebait covered with batter and put it into the oil pan.

Soon, the unique umami flavor of moss emerged again.

Che Zai is just looking at it now, not making hotpot whitebait.

He smelled the fresh aroma coming out of the oil pan and asked:

"What does this go with? Is it also dipped in salt and pepper?"

Lin Xu said:

"The classic way to eat it in Ningbo is to dip it in vinegar and fry it into crispy batter. Eating it with vinegar can not only relieve the greasiness, but also make the fish taste fresher."

At this time, the yellow rice in the casserole is almost ready.

He walked over and added a tablespoon of brown sugar to the casserole.

The originally sticky and stringy yellow rice porridge in the pot was suddenly dyed an attractive red, and it also had the unique freshness of sucrose, which smelled very comfortable.

Stir the brown sugar evenly with a spoon, simmer for another two minutes, and turn off the heat.

He covered the casserole and called Shen Jiayue on his mobile phone:

"It's time to eat, why haven't you come back yet?"

"I was just going to take Dundun for a drive around the Fifth Ring Road, and let Dundun see the capital. Unexpectedly, there was a traffic jam. It has cleared up a little now, and it will probably take a while before we can go back."

Traffic jams are prone to occur on the Fifth Ring Road, especially during the peak return periods during holidays.

Shen Jiayue hung up the phone and said to Dundun who was lying on the car window looking out:

"Sit down, honey, we have to go back to eat quickly. Dad has made delicious food and is waiting for us."

Upon hearing this, Dundun immediately came to Shu Yun's arms in the front passenger seat and lay down obediently. He may not care about anything else, but when it comes to eating, Ganfanmiao is never absent.

Soon, the congested road section became smoother and smoother, especially the lane driven by Shen Jiayue, which could be said to be completely smooth.

"Ha, our driveway is too awesome, isn't it?"

Shen Jiayue drove her Maisar forward quickly. When she got to the front, she forked onto the Fourth Ring Road, and then went straight to the North Fourth Ring Road.

In the store, Lin Xu knew that Dundun was there and the traffic jam wouldn't last long, so he specially steamed an eel for the little guy.

When the eels were steamed and brought out to dry, Shen Jiayue had already parked her car in front of the store:

"Hahahaha, I'm so lucky today. There were no traffic jams or red lights all the way. I should have bought a lottery ticket."

Shen Jiayue had a smile on her face and didn't notice the kitten in Shu Yun's arms rolling her eyes.

When we came upstairs, dinner was about to begin.

Lin Xu brought Dundun's dinner downstairs, then returned upstairs and started serving the meal.

The sweet brown sugar and yellow rice porridge, served with various side dishes, peanuts, and whitebait with vegetables and two classic Ningbo dishes, made Shen Jiayue hungry instantly:

"Wow, this porridge looks delicious."

She said hello to Wu Shouye and He Baoqing, then took the bowl and took a sip:

"It tastes good, soft, glutinous and sweet, so delicious...Xubao, how did you know that I want to drink porridge this afternoon?"

Lin Xu smiled and said:

"After eating such a spicy dish at noon, I naturally want to drink some porridge to nourish my stomach in the evening. Eat it quickly and try these two moss dishes."

He used chopsticks to pick up a peanut covered with shredded moss and put it into his mouth. The moss had a strong umami flavor in his mouth, and the texture was crispy and very comfortable.

Chewing it, the crispy and rich aroma of the peanuts forms a clear contrast with the moss. When you eat it, this fresh aroma really makes you want to drink some wine.

What's even more amazing is that the salty and fresh taste of moss just gives the peanuts a taste, and the two combine perfectly.

After Lin Xu tasted the peanuts with moss sprouts, he picked up the moss sprouts and whitebait to taste. The batter was fragrant and fresh, and coupled with the umami taste of the whitebait inside, it tasted very classic.

Shen Jiayue couldn't stop eating:

"Both of these two dishes are delicious. I think this moss dish is so magical. Are there any other ways to make it?"

Lin Xu nodded:

"Yes, I'll cook it for you in the next two days."

"Wow, that's great, thank you Xu Bao!"

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Chapter completed!