In the 38-minute program, 330 Home Cooking, Yuan Ji Red Oil Regan Noodles, Jiedaokou No.2 Dining Hall and Lao Fang Sanzheng appeared one after another, and the close-ups of those foods made people drool through the screen.
What's delicious in these small restaurants? Wen came to tell you, let's go before the fire starts!
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Smooth egg beef tender than tofu.
Sansanling home-cooked dish
Nanniwan Avenue, 330 home-cooked dishes are full every day.
At 4: 30 in the evening, there was a long queue at the door of the store, and some gourmets who smelled the fragrance came to taste it.
The appearance of an ordinary restaurant, there are only seven or eight tables in the room. The ceiling fan, red plastic stool and rolling gate above the head are all familiar things in life.
△//At 3: 30, the dishes are fried one table at a time. When all the dishes are served, we will continue to the next table. There is no food in the middle and no food is served after 7 o'clock, so unless you catch the first table, everyone else will have to wait patiently.
The only chef in the shop is the boss Li Shu. He has a beard and likes to go shirtless. He is tough and fashionable. When he heard the program group say that he was coming to film him, he smiled shyly, and the cool old pole image was instantly shattered.
This shop specializes in Wuhan-style home cooking, and slippery egg beef is a specialty of Li Shu.
Different from Guangdong style, beef is wrapped in egg liquid and then stir-fried together, and the meat and eggs of the 3322 slippery eggs are separated. Beef is made of pure lean hind legs, which is more chewy. After water starch is salted, it is cooked as soon as it is scalded in order to keep fresh and tender. Similarly, eggs can be cooked in hot pot with cold oil.
Hello, uncle Li's wife and aunt, who is responsible for beating eggs. Uncle Li gave me a friendly look during the interval of cooking. Hey, watching a food show is also feeding dog food.
Although the shop environment is wild, there will be a little setting when serving food, and there is a little romance in the fireworks.
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Turn the noodle restaurant into a teahouse.
Yuanji spicy sauce Regan Noodles
Why haven't you seen anyone these two days? ?
Master Chen, come to eat tea and birds. ?
After driving for more than 30 years, Master Yuan, the boss, is familiar with the surrounding residents, so every morning he can be heard warmly greeting the old customers passing by the door, the diners sitting in the shop drinking tea, stopping at their feet and gathering together, which is as lively as a teahouse.
But to satisfy the Wuhan people who are critical of Regan Noodles, they have survived for many years, but they rely on real kung fu.
Because he grew up in Liuduqiao, a famous snack-packed place in Wuhan, Master Yuan kept the tradition that his parents made Regan Noodles.
Generally, only soy sauce, sesame sauce, diced radish and scallion are used in Regan Noodles, and no brine is used. After all, what is the essence of Regan Noodles? Fuck? . But because it is difficult to mix, Chili powder, hot oil and brine boiled in broth are prepared on the seasoning table to make the noodles slippery and easy to mix.
Because of the lack of this flavor, an old customer came to buy eight bowls of Regan Noodles at six o'clock on the first day of opening in spring.
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A restaurant that can't be found without people.
Jiedaokouer canteen
There is no signboard in the second canteen at the intersection, and the exposure is very small. It's run by four sisters, but it all depends on word of mouth.
Look at the dishes and order, there is no menu, and a table of home stoves is fried, and the level is relatively stable.
In many home-cooked dishes, delicious Sichuan-style dried pork is a must for every table.
In the lens, the cut pork belly is just a drop of oil. It looks fat but not greasy, which makes people swallow saliva unconsciously.
Pork belly has five layers of fat and thin, which is less greasy than the conventional three-layer sandwich. In order to find good ingredients, big sister and second sister will meet? Kill the quartet? Run at least three food markets. Dried incense, vegetables and meat are all exquisite.
Moreover, it is different from other people's practice of cooking pork belly first and then frying it. The pork belly here is pickled first, with a strong sauce flavor, and it tastes richer when fried with green pepper and sweet noodle sauce.