God of Cookery Live Room

Chapter 29
The fans were immediately excited.The cold noodles from Datang, more than 1000 years later, are indeed traditional enough.

Stewed Pork Vermicelli: "Did I hear correctly? People in the Tang Dynasty also ate cold noodles?"

Riding a snail to a well-off life: "666, cold noodles more than 1000 years ago, I don't know what it's like."

A tiger in my heart: "It seems that there is no word for noodles in the Tang Dynasty."

Chen Er nodded, "Indeed, before the Song Dynasty, the ancients in China also ate noodles, but at that time they all called noodles soup cakes."

Then he took the noodles he had just made and walked to the stove, and began to boil water in the big iron pot.

"The delicacy cooked by the host today is Datang's cold noodles, and its name is 'Leng Tao'."

After the water boiled, Chen Er slowly put the green noodles into the pot and cooked them.

Holding the green bamboo chopsticks, he carefully stirred the noodles in the pot to prevent them from sticking together.

The smell of Sophora japonica leaves is fresh and slightly astringent, mixed with the natural aroma of flour, slowly cooked in boiling water, a faint sweet and astringent smell floats out, accompanied by the steaming mist Pounced towards Chen Er's nasal cavity.

He took a deep breath and couldn't help admiring, "The fragrance of plants and the sweetness of flour are mixed together, it's indescribably refreshing."

Then he took out the cooked noodles and put them on a white porcelain plate to cool.

After cooking, the color of Lengtao is more green, just like the fresh green leaves washed by rain in spring, the color is fresh and full, and it makes people feel refreshed.

Sunny: "It's such a beautiful color, like tender green leaves, I really want to..."

Watermelon is not east melon: "It's really refreshing, such cold noodles are paired with bright red chili oil, tsk tsk, that's so refreshing..."

Eat a catty: "This color, eaten in summer, is really cool from the inside out..."

When Chen Er saw that the noodles were cold, he walked to the edge of the well in the yard, and the live camera followed his actions.

This well is an old well for many years. According to the landlord, their family has lived here for many years, and all the water they eat and use is drawn from this well.

Because the groundwater is extracted, it is warm in winter and cool in summer, and it also has a faint sweet taste.It's a good well.

He put the cold noodles into a small bamboo basket, tied them with ropes, and carefully put them into the well.

Wait until the small bamboo basket is completely submerged in the well water before tying the rope aside.

Chen Er stood up and clapped his hands.

"Since I said that I want to bring everyone to experience the delicacies of the Tang Dynasty, it is natural to cook this delicacy according to the habits of the Tang people."

"There were no refrigerators in ancient times, so to make cold noodles, the ancients had to put the cooked noodles in well water, use the low temperature of the well water to keep the noodles cold, and then take them out to eat when they want to eat."

Then he turned back to the kitchen and said to the camera.

"Don't think that eating cold noodles in ancient times is boring. In fact, there are a lot of condiments. When the noodles are cold, we will prepare the condiments together."

He took a white porcelain bowl, and then scooped three spoonfuls of fermented soy sauce out of the earthen jar containing fermented soy beans and put them in.

Then turn around and go to the stove, wash the iron pan, wipe off the water, and heat it up.

When the pot is hot, pour in a spoonful of sesame oil, turn down the heat to a low heat, and burn until it smokes, and then take out the sesame oil when the smoke dissipates.

The fans were immediately puzzled.

Watermelon is not east melon: "I thought the anchor would use sesame oil to fry tempeh."

Stewed Pork Vermicelli: "I thought it was hot oil for hot peppers..."

Chen Er took the hot oil and poured it into the white porcelain bowl containing fermented soybeans, and began to stir.

"One of the main condiments of this Lengtao is black bean sauce."

""Compendium of Materia Medica" introduces the method of making soy sauce: use three buckets of good soy sauce. Boil clear sesame oil to make the smoke break, mix with one liter of soy sauce, steam it, let it cool and dry, mix it and steam it again, put it twice. Use white Mix with one bucket of salt, pour three or four buckets of soup into a clean kettle, add pepper, ginger, green onion, and shredded oranges, and fry together, three points minus one, and stored in a non-fluid vessel, it is delicious and delicious."

"Although it's a little troublesome, as Chinese people and a big foodie empire, we must have the consciousness of being a foodie. Don't worry about anything, as long as you can eat delicious food."

It is really troublesome to make soy sauce. After mixing the tempeh with hot sesame oil, it needs to be cooled and then repeated.Then stir it with salt, and then pour three tablespoons of the noodle soup to make the noodle taste fresher when mixing it.

Then shred the chili, ginger, scallion, and orange peel, and fry them with the mixed tempeh in a pan with sesame oil.

Stir-fry until the aroma is strong before taking it out and putting it into the prepared container.

Looking at the time again, it was almost five o'clock in the afternoon.

Chen Er stretched his waist, "Today's delicacy is relatively simple, you can make it at home, and the ingredients are easy to get. It's a home-cooked dish."

The fans felt a little speechless, just now Chen Er had been busy for an hour just making condiments, let alone kneading dough and other technical tasks.

It's such a hassle that I have the nerve to say it's a common dish.

Chen Er picked up the white radish on the marble table, washed it and put it on the cutting board.

"Next, prepare the side dishes."

The A-level knife skill that was exchanged can finally come in handy now.

So he picked up the kitchen knife, grasped it with his fingers, and started cutting quickly.

The silver kitchen knife is like a book page blown by the wind, rolling quickly on the white radish, and the slender and silky radish shreds suddenly emerge on the cutting board like snowdrifts piled up.

This kind of knife work can't help but remind fans of a documentary that was a big hit before, the foodie country on the tip of their tongues.

The live camera also showed a few close-up shots very knowledgeably.

The sharp and thin blade quickly fell between the snow-white radish and Chen Er's fingers, often giving people the illusion that they were about to cut their fingers.

But the blade always cuts on the radish just right, and then cuts out neat and crystal clear radish shreds.

Eat a catty: "My anchor is amazing! This is simply a master knife!"

Pork stewed vermicelli: "This blade is so fast, I almost lost my eyesight, I knelt down, Chen Laoshi!"

Sunny: "Hey, be careful, don't cut your hands..."

"A tiger in my heart gave anchor Chen Er 10 polar bears!"

"Eat a catty and give anchor Chen Er 5 polar bears!"

"..."

In less than a minute, Chen Er shredded a radish, which looked like piled snowflakes at first glance.

Almost every piece has the same size and thickness, which is simply superb knife workmanship.

Fans were full of praise.

Chen Er packed up the things on the marble table, and then fished up the cold noodles from the well.

"Okay, the prep work is done, now it's time to enjoy the food!"

PS: I feel that cold shopping seems to be a good time, and green food is really suitable for summer.

I slightly modified the previous chapter, and suddenly found that shredded white radish and Lengtao are more suitable, one green and one white are more beautiful.The lettuce itself is green, and it is hard to tell who is who when paired together.

(End of this chapter)