“This is…the taste of seafood!”

The one who runs the water pot yesterday said that he was also a storyteller in the early years. He has traveled around the world and told many stories.

But even so, he finally gave up his former industry.

After entering the Spring Rain Class, I did the most technical work.

Guanshui pot is also one of the service staff in the backstage of the opera troupe. It is responsible for providing drinking water to all the backstage staff and preparing towels, washbasins, soaps, etc. for actors to wash their faces and remove makeup...

In addition to these tasks, sometimes they also do back-end service work such as urging shows or assisting with inspections.

In short, it's more like a messenger.

When you need to go wherever you need, boil water when you don’t need it anywhere else.

"If I expected it should be the taste of shrimp."

He said confidently, and the others couldn't help but start to look forward to it as they heard this.

"Everyone... there are no shrimps in the porridge today, just shrimp-flavored porridge. Otherwise, even if everyone has shrimps, the food cost will be enough for us to eat for several days."

When everyone heard this, their expressions not only became a little dimmer, but they still had to eat breakfast even so.

"Come on, those who drink shrimp porridge are lined up on the left, and those who drink shrimp porridge are lined up on the right." Chen Nian shouted and asked everyone to line up one by one. The small pot on the left was white porridge, and the big stove on the right was shrimp porridge.

On the edge of the stove was a large iron basin containing pickled pickles. The pickles had been cut into shreds by aged ones and let them eat them in a while.

As Aged expected, many people drink shrimp porridge. After all, when you can drink delicious seafood porridge, few people drink light-tasting white porridge.

Most people who don’t want to drink seafood porridge are people who don’t eat seafood normally.

However, in Kunshan, people who do not eat seafood are basically the same as those who do not eat chili peppers in Sichuan. Although there are, the overall environment is like this, and you can still eat more.

Moreover, Kunshan has a relatively superior geographical location, with Suzhou to the west and Shanghai to the east.

The northeast of Kunshan is Yangcheng Lake.

When Chen Nian was still in school, he saw an old news that Shanghai was very poor in the past, so poor that he could only eat hairy crabs every day.

This may sound a bit anti-Versailles to modern people, but it did seem like that in those days.

Eat the mountains by the mountains, and eat the sea by the sea.

Even if the crab itself is quite delicious, it can’t stand it if you eat it every day.

While making porridge for everyone, put the radish pickles on it.

When drinking porridge, you have to eat some pickles, and the pickles must be particularly salty. Although from a health perspective, this pickles may be a little harmful to the human body, if you eat, you must consider this aspect no matter what you eat.

After serving everyone, Chen Nian also served himself a bowl of seafood porridge.

This is the first time this porridge has been made in old age. I used to drink more millet soup and rice porridge, but it will not be so thick or cook for so long, and I will not put these messy things in it. At most, some peanuts, red dates and the like are added.

This time, it was also a sudden whim when I was old in the morning.

I subconsciously looked at the recipe in my mind. The dishes I had made before had appeared on it.

Fried Artemisia delecta: 80%

Stir-fried shrimp with water shield: 91.2%

Potato Braised Pork: 97.5%

Cold white celery: 93.5%

Shrimp shell porridge: 89.7%

But these dishes seem to have not been perfected. It is the first time I have made them. How can I achieve perfection in one go?

Otherwise that would be too fake.

However, even if the completion rate is less than 90%, Chen Nian still feels great when looking at this shrimp porridge.

The water and rice are harmonious and soft.

This is Yuan Mei’s description of porridge in "Suiyuan Food List". Chen Nian thinks it is just right to put this sentence here.

Not to mention the taste, this pot of porridge looks clear but not turbid, with clear rice grains, but stretched but with an extremely crystal clear texture. Each grain of rice has been cooked at 360 degrees in all directions, soft and not involved.

This pot of porridge is based on the soup for cooking shrimp shells. Although rice can only be considered ordinary rice, sometimes it does not require rice to be too good to cook porridge. Just like opening a restaurant, you only need ordinary rice, because the main flavor still needs to be on the dish.

The main flavor of this pot of porridge is also the taste of shrimp.

Because the aged ones add carefully cooked shrimp oil during the cooking process, the unique fresh fragrance of seafood has also been integrated into this pot of porridge under the precipitation of time.

Although there was no trace of shrimp meat in the pot, when I sipped it into my mouth and chewed it subconsciously, I could feel that there seemed to be some tender and elastic things in it that were thrilled between my teeth.

Elastic, tight and smooth.

These are the mushrooms that were put in before the ages, and they were cut in small pieces. At this moment, they were paired with the rich aroma of seafood, which actually had a little bit of shrimp meat.

Although some salt was added to it, the porridge would not feel much salty when it was in the mouth. Instead, these salts enhanced the overall taste.

Clear layers.

The first thing after the entrance is boiling hot porridge. Although I had blown several breaths before drinking it to cool it down, it was still hard to hide the hot enthusiasm after the entrance.

Secondly, the mushroom crumbs and shrimp oil mixed together create an extremely strong atmosphere, making people feel like wandering in the sea. Every time they refuse, there seems to be elastic shrimp dancing in their mouths, juice overflowing, and the running-in between the upper and lower teeth seems to have become a kind of fun.

Although the mushrooms are small, this undoubtedly becomes the highlight. If it is bigger, it will not have this taste.

Next comes salt, but this salt is not salty of salt, but fresh salty. The salty of pickles is used to taste, while the salty in seafood porridge is used to enhance the flavor.

When all these flavors bloom in the mouth, the minced rice grains are followed by them. After boiling for a long time, each rice spreads from the inside to the outside to the outside to dedicate the most essence in the heart. However, since the heated area and the area in contact with water become larger after the rice grains are expanded, they begin to slowly expand in the pot.

It has become like this until now.

Finally, when I swallowed it, the already soft and fresh rice grains became smoother after chewing, and slid into my stomach along my throat without any hindrance.

Perhaps the above movements only take a few seconds, but such a rich and distinct texture makes people unable to stop, especially after eating this bite of seafood porridge, the body began to sweat involuntarily.

One word!

Comfortable!
Chapter completed!