Duck blood vermicelli
"There are countless delicious foods in the world, and I am king when I taste them." Haha, I'm a gourmet. This time I'll introduce you to a famous snack: duck blood vermicelli.
"Boss, a bowl of duck blood vermicelli." As soon as the voice fell, a quick answer came from the room: "OK."
after a while, duck blood vermicelli was served. Smell it, a fresh meat flavor mixed with coriander flavor. The glittering and translucent fans sleep quietly in beige soup like silver wool. A few pieces of red duck blood showed their heads playfully from the fans. Brown duck liver and white duck intestines make a companion, while green coriander is everywhere. Looking at this bowl of colorful duck blood vermicelli, I really want to eat it.
This duck blood vermicelli is really delicious and fun. I found the source of a vermicelli, stuffed it into my mouth, gently clamped it with chopsticks to prevent the soup from splashing everywhere, and then sucked it into my mouth with great force. The vermicelli kept sliding in my mouth, like tofu brain, and it broke when touched. Duck blood is the characteristic of this snack bar: duck blood is lived with spices after secondary processing, just like wine stored underground, which is memorable for a long time. When I eat duck blood, I like to bite it in half with the big teeth inside. Your creaking sound makes my heart itch. Take a sip of soup. It's really delicious.
Every time after eating duck blood vermicelli, my heart is warm, my face is red, and I lick my lips with my tongue from time to time.
Duck blood fans
Today, my mother and I went for a walk in the street. Suddenly, a smell came to my nose, and my feet were locked like an invisible lock. I looked up and saw that it was a duck blood fan!
When I walked into the store, the first floor was already crowded. I said to the waiter, "Two bowls of duck blood vermicelli." I suddenly burst out of curiosity and wanted to know how to make vermicelli. I quietly stood at the production place. An aunt first picked up a handful of vermicelli from an iron bucket with long chopsticks and put it into a bamboo leak, cut off the extra vermicelli, then put the vermicelli into a steaming cauldron. After about two minutes, she put the cooked vermicelli into a newly prepared bowl. This is that she fished out a proper amount of duck blood, duck liver, duck Jane and duck from a nearby pot with a spoon.
In a short time, duck blood vermicelli came to the table. Looking at this delicious food, I couldn't wait to turn myself into a camera and write down this delicious food: green parsley floats on the water like a long thin "green boat", with dark red shapes and sizes. Duck blood sticks out of the green leaves, and the big stone beside the water-oily tofu-is very eye-catching, and there is a gray "duck liver canoe" for me. Picking up a handful of fans, I put them in my mouth. This is not true. Suddenly, while I was swinging my hands to relieve the heat, I mumbled, "Lane (hot)" and finally swallowed it.
I drank the water and continued to eat. I learned the last lesson. I first blew on my mouth, "Whew! Hey! " A handful of vermicelli were sucked into the mouth, and the soup was splashed in every corner. The softened fans are accompanied by the spicy oil, which is wonderful! Pick up another piece of duck blood, chew it in your mouth for a few times, and it will melt. Then continue to pick up a delicious duck liver. The taste of duck liver is a bit bitter, but there is this thick soup flavor in this bitterness. Unconsciously, a bowl of duck blood fans has been solved by me. I smacked my lips, burped, touched my bulging belly with my hand, and walked out of the store with satisfaction.
On the way home, I still thought about the delicious duck blood vermicelli in my mind, and the fragrance of vermicelli remained between my teeth.
eat duck blood vermicelli
in the evening, I went to eat duck blood vermicelli.
"Wow, there are so many people!" As soon as I entered the door, I saw that it was steaming and full of popularity. It was useless to turn on four air conditioners together! When I went there, I ate it directly. Before me, someone said that the large portion was changed into a small portion, and the bowl was given to me.
Why do I want to eat duck blood vermicelli? Let's start in the afternoon. In the afternoon, my aunt invited me to eat steak. I asked my mother if it was ok. My mother said that she was polite to me. My mother promised me that she would take me to eat, so I turned it down. In the evening, my mother asked me to walk with her to eat steak, so I might as well eat duck blood vermicelli nearby.
next time you go to eat in the evening, you should go early, otherwise there will be too many people.
Duck blood vermicelli
In Nanjing, duck blood vermicelli shops are everywhere. I like eating duck blood vermicelli at Confucius Temple best, because the cooking technology there is the highest, super and traditional. The taste is one of the best in Nanjing.
Today, my mother and I came to the Confucius Temple to play. I strongly recommended the duck blood fans here to my mother. We walked into a big shop, which was clean. It is conceivable that this duck blood fan must be clean, so my mother and I ordered two bowls of duck blood fans. I ran to the kitchen and wanted to know how the duck blood vermicelli was made. I saw an uncle chef dressed in white cooked the duck blood first, cut it into small pieces and put it in a pot. When the guests came, they fished out the duck blood and put it in a bowl. They rinsed the vermicelli out of the pot with a colander, then poured a spoonful of fresh soup, dropped a few drops of sesame oil, sprinkled a pinch of dried shrimps or duck casings, and added a pinch of coriander. This bowl was delicious.
when I look at this bowl of duck blood vermicelli, I always feel that something is missing. Oh! It turned out to be spicy oil. Without spicy oil, how can it be delicious? I poured half a bottle of spicy oil at once, and carefully smelled a fragrance and got into my nose, which suddenly made my appetite big. I can't wait to grab chopsticks and start tasting. I sucked a mass of vermicelli into my mouth, and it was silky and smooth. The softened vermicelli echoed between my lips and teeth with spicy oil from my mouth, and it contained a piece of duck blood that melted in my mouth. Its pure and delicate taste remained authentic. Duck liver, duck intestines, pickled mustard tuber and thick soup all make me reluctant to stop chopsticks. After a while, a bowl of duck blood vermicelli soup was swept away by me.
On the way home, I still remembered the duck blood vermicelli soup in my mind, which is the authentic taste of old Nanjing.
Duck blood vermicelli
Duck blood vermicelli is also one of my favorite foods. Although there are many famous snacks in Gaoyou, duck blood vermicelli is still my favorite.
Look, the silk-like vermicelli somersaults in the pot, not to mention that the fragrance flies ten miles, at least the shop is full of that attractive fragrance. Silver fans and lavender duck blood embrace together, as if a long-lost child had returned to his mother's arms, and yellow tofu fruit floated on the soup as if to say, "Look! How strong I am! " Coupled with the green coriander, it is really colorful and irresistible.
The method of duck blood vermicelli is also very simple. First, put a handful of vermicelli into a bamboo colander, shake it in boiling water for 1-2 minutes, then put the cooked vermicelli into a prepared bowl of duck blood, duck liver, duck intestines, coriander and bean curd, and add a spoonful of thick soup. The key to this duck blood vermicelli is this spoonful of soup. People who like spicy food can add a spoonful of spicy oil, and a bowl of duck blood vermicelli is ready.
the next step is to eat. Add a spoonful of spicy oil, and suddenly there is more red in the bowl, then fork up the fans to let them cool down for a while, and then gulp down the duck blood fans. The smell of duck's blood, the clarity of parsley, the smoothness and spicy taste of vermicelli, and all kinds of fresh smells have been rippling in the mouth. That kind of comfortable feeling is the word "cool". Finally, I don't know how long it took to drink the soup, but it is comfortable.
Duck blood vermicelli soup
As the saying goes, "Food is the most important thing for the people", and almost every place has its own delicious food. You see: roast duck in Beijing, mutton bread in soup in Xi 'an, little sheep in Inner Mongolia, rice noodles crossing the bridge in Yunnan ... From the main dish at the banquet to the flavor snacks at the street village, there are countless. But my favorite is duck blood vermicelli soup.
Duck blood vermicelli soup tastes good and looks good. Glittering vermicelli soaked in beige soup, strips of red duck blood accompanied by yellow oil fruit, green coriander, brown duck liver, and white duck intestines scattered among them, which is really mouth-watering!
Duck blood vermicelli soup is very simple. When guests come, grab a handful of washed vermicelli and put it in a bamboo colander, then shake it in the hot soup and scald it for a minute or two. Pour the cooked vermicelli into a bowl, then remove some duck blood and oily fruit, add soup, sprinkle with chopped duck intestines, duck liver and coriander. If you like spicy food, you can also order a spoonful of red spicy oil and a bowl of duck blood vermicelli soup with all colors and flavors.
It's also interesting to eat duck blood vermicelli soup. When I eat vermicelli, I like to eat one by one. After I find the "head" of vermicelli, I breathe it into my mouth. It's really smooth and refreshing! When eating avocado, duck liver, duck intestines and duck blood, I like to lick its "coarse" taste with my tongue first, and then chew it carefully to taste its "fine" taste.
One day when I was eating duck blood vermicelli soup, the soup spilled all over my face because I sucked the vermicelli too hard, which made me flustered. From then on, I gave duck blood vermicelli soup a different name-"Happy Flower"!
Duck blood vermicelli soup
Nanjing is a famous duck capital, but Nanjing people love to eat ducks. Not only duck meat, but also duck viscera and blood can make delicious dishes. I have eaten many delicious dishes made of ducks, among which my favorite is duck blood vermicelli soup.
Today, my mother and I went to Xinjiekou. As soon as we reached the food street on the f1 floor of Xinbai, I was immediately fascinated by the attractive smell of duck blood vermicelli soup. My legs and feet seemed to be locked by a pair of invisible locks, and I couldn't take another step. I begged my mother to sit down and eat a bowl before leaving.
We sat in a shop and ordered two bowls of duck blood vermicelli soup. How is duck blood vermicelli soup made? I was so curious that I quietly came behind the big sister who made duck blood vermicelli soup and observed it attentively. I saw Big Sister first take out a clean bowl and put it on the table, then take out a handful of vermicelli from a big pot with a big bamboo colander, rinse it in the hot water just boiled, and then put the scalded vermicelli into a big bowl for about two minutes. She skillfully took out a proper amount of duck blood, duck liver, duck intestines and oil fruits cut into triangles from large ceramics, put them in a bowl, sprinkled with condiments such as coriander and mustard tuber, and finally put a spoonful of spicy oil, a little salt and monosodium glutamate, so that a bowl of fragrant duck blood vermicelli soup was ready.
soon, steaming duck blood vermicelli soup came to the table! At this time, I can't wait to turn myself into an ultra-clear digital camera and deeply remember this bowl of delicious food in front of me: green parsley floats on the water like a slender "green boat"; Dark red "duck blood fish" of different sizes poked their heads out from under the green leaves, as if greeting me; The "big stone" beside the "pond"-avocado is particularly eye-catching; The fans of large groups are crystal clear; There are also gray-white "duck liver canoe" and "mustard stone", which either float on the surface of the pool or settle at the bottom of the pool.
I really couldn't restrain the call of the bug, and I couldn't wait to grab the chopsticks and start tasting. "Whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew, whew. The softened vermicelli's half-mouthed spicy oil echoed between the lips and teeth. Cold into a "small fish" that melts in the mouth, the mellow taste of duck blood remains authentic ... delicious duck liver, chewy duck intestines, soft avocado, crisp mustard tuber and refreshing thick soup all make me reluctant to stop chopsticks. Unconsciously, a bowl of duck blood vermicelli soup was quickly swept away by me, and I smacked my lips, still wanting more.
On the way home, I still remembered the unique Nanjing delicacy-duck blood vermicelli soup.
Nanjing cuisine-duck blood vermicelli soup
Nanjing is a famous duck capital, but Nanjing people love ducks very much. Not only duck meat, but also duck viscera and blood can make delicious dishes. I have eaten many delicious dishes made of ducks, among which my favorite is duck blood vermicelli soup.
Today, my mother and I went to Xinjiekou. As soon as we reached the food street on the F1 floor of Xinbai, I was immediately fascinated by the attractive smell of duck blood vermicelli soup. My legs and feet seemed to be locked by a pair of invisible locks, and I couldn't take another step. I begged my mother to sit down and eat a bowl before leaving.
We sat in a shop and ordered two bowls of duck blood vermicelli soup. How is duck blood vermicelli soup made? I was so curious that I quietly came behind the big sister who made duck blood vermicelli soup and observed it attentively. I saw Big Sister first take out a clean bowl and put it on the table, then take out a handful of vermicelli from a big pot with a big bamboo colander, rinse it in the hot water just boiled, and then put the scalded vermicelli into a big bowl for about two minutes. She skillfully took out a proper amount of duck blood, duck liver, duck intestines and oil fruits cut into triangles from large ceramics, put them in a bowl, sprinkled with condiments such as coriander and mustard tuber, and finally put a spoonful of spicy oil, a little salt and monosodium glutamate, so that a bowl of fragrant duck blood vermicelli soup was ready.
soon, steaming duck blood vermicelli soup came to the table! At this time, I can't wait to turn myself into an ultra-clear digital camera and deeply remember this bowl of delicious food in front of me: green parsley floats on the water like a slender "green boat"; Dark red "duck blood fish" of different sizes poked their heads out from under the green leaves, as if greeting me; The "big stone" beside the "pond"-avocado is particularly eye-catching; The fans of large groups are crystal clear; There are also gray-white "duck liver canoe" and "mustard stone", which either float on the surface of the pool or settle at the bottom of the pool.