Food starts with noodles

Mr. Charles' question made several chefs enter into a state of thinking.

Xu Zhuo didn't pay much attention to it before, but thinking about it now, it's really strange.

Except for the people in the capital, other regions in the north do not have a particularly deep affection for sesame paste, and it is only used as a seasoning.

But in Wuhan, sesame paste has become an indispensable condiment for people again.

Their love for hot dry noodles is more about their obsession with the taste of this sesame paste.

In Wuhan, the quality of sesame paste is directly related to the life and death of a hot dry noodle shop.

Whether the hot dry noodles are delicious depends mainly on whether the flavor of the prepared sesame paste is more intense.

Each family has its own secrets on how to make the sesame sauce more intense.

Their obsession and obsession with sesame paste have convinced even the people of the capital.

As for why Wuhan people are obsessed with sesame paste.

Not to mention Boss Xu, even the old man can't tell.

But it doesn't matter if you can't tell, just look it up online.

One month, Boss Xu is not in a hurry.

And for people like Da Jiang, it is not good to make hot dry noodles early.

This looks like hot dry noodles are very good.

He has to reflect the hardships of making hot dry noodles, so that he can better accept this love.

Since hot and dry noodles can't be made now, let's do what we can.

Several people discussed it, and definitely made a Qianlong cabbage to taste it.

The reason why I chose this dish is that the name of the dish is quite grand.

Dishes named after the emperor sound like imperial meals.

In fact, this dish is sesame sauce mixed with cabbage leaves, which is not complicated at all, even simpler than sesame sauce beans.

To make this dish, the sesame sauce is the key.

According to different dishes, sesame paste also has various deployment methods.

For example, the preparation method of this Qianlong cabbage is very interesting.

Because honey is used when preparing the tahini for this dish.

Regardless of southern or northern cuisine, honey is rarely used in cold dishes.

But Qianlong cabbage was used, and it was used in a large amount.

The old man's method is to mix sesame paste, mature vinegar, honey, and sugar in a ratio of 1:3:3:0.3, and then stir them with washed cabbage leaves.

This dish is ready when all the leaves are covered with tahini.

Of course, ordinary people may not be used to this sweet and sour taste, so the current Qianlong cabbage is usually prepared with some salt.

Adding salt can make the vegetable leaves softer, and the taste is better than pure sesame paste.

But it's easy to say, and there are still ways to do it.

Xu Zhuo poured some sesame paste into the bowl, and was about to pour honey in it when the old man stopped him.

"Stir the sesame paste with mature vinegar before adding other seasonings, otherwise the vinegar will overwhelm other flavors."

Xu Zhuo was a little surprised, is it so particular?

While stirring the sesame paste, he held the aged vinegar and poured some into the sesame paste.

When it was just poured in, the sesame paste became thin and a little thin, but after stirring a few times, the sesame paste became viscous, and the vinegar water that was poured in did not know when it disappeared.

After the vinegar water was absorbed by the sesame paste, Xu Zhuo poured some more into it, and then stirred again.

In this way, the mature vinegar three times that of sesame paste is absorbed by the sesame paste.

Now the sesame paste in the bowl has been diluted, giving off a strong smell of acetic acid, mixed with the aroma of sesame paste.

"Can this be delicious?"

Xu Zhuo hesitated a little. Just smelling the sour and sticky sauce is enough.

He couldn't bear this taste, but Feng Weiguo liked it very much.

"The taste of this aged vinegar is delicious!"

Well, since Feng Weiguo is here, if it doesn't taste good, just stuff it all to him later.

Xu Zhuo continued to stir the sauce.

There is no need to add honey in small amounts multiple times.

This thing is like sesame paste, it is a bit sticky.

He poured all the honey into it.

Then start stirring with chopsticks.

After stirring well, the sour taste of the sauce is much lighter, replaced by the sweet and greasy taste of honey.

Then Xu Zhuo poured a little sugar and half a teaspoon of salt into it, and stirred it evenly again.

The sauce for Qianlong cabbage is completely done.

Jianguo had already torn the cabbage leaves and cleaned them.

And use the dehydration basket to dry the moisture on the surface of the cabbage leaves.

After putting it in the basin, Xu Zhuo poured the prepared sauce into it.

Stir well with cabbage leaves.

This famous Qianlong cabbage is ready.

Chapter 417 Hot and Sour Cabbage Gang

"Don't look at it, try it all."

Seeing that several people were holding up their chopsticks and looking hesitant, the old man couldn't help but urged a few times.

He knew what everyone thought, put so much vinegar and so much honey, worried that this thing would not taste good.

In fact, just taste it, throw it away if it doesn't taste good.

This time the method is really different from others. When making Qianlong cabbage in the past, some sesame oil will be stirred in the sauce, which can increase the aroma of the sauce.

But now the sesame oil in the store was thrown away by Xu Zhuo, a prodigal son.

So now there is no sesame oil in the store at all, and there is no way to increase the fragrance decently.

However, the quality of today's sesame paste is high, and it stands to reason that there will be no problems.

This dish has a sweet, sour and crispy taste and texture. It is a classic and refreshing dish.

If you think of this dish as a big dish, it would be a big mistake.

Holding the chopsticks, Xu Zhuo picked up a cabbage leaf and stuffed it into his mouth.

When I first entered the mouth, the unique sour taste of old mature vinegar was indeed a bit off-putting.

But the sour taste passed, and only the sweet taste and fragrance remained in the mouth.

After chewing a few times, the crispy raw cabbage leaves are extra refreshing.

After eating, I licked the sauce on my lips, and I felt unsatisfied.

Then, Xu Zhuo's chopsticks couldn't stop.

Seeing that he was eating so happily, the others hurried to try it with their chopsticks.

I was immediately attracted by the refreshing taste of this dish.

Tahini itself is relatively silky and soft, and this characteristic is even more obvious after mixing with honey.

Crunchy bok choy accompanies this silky sauce.

Needless to say, this taste is absolutely amazing.

Soon, half a pot of Qianlong cabbage was snatched away.

After eating, Xu Zhuo smacked his lips, looked at the old man and asked, "Why don't you start serving this dish in the store?"

The old man nodded: "Okay, just look at the arrangement. Anyway, the method is very simple, and the cabbage is relatively cheap, suitable for appetizers."

Xu Zhuo didn't think too much about it, he just simply felt that the words Qianlong cabbage were more attractive.

Those diners who don't know the truth must order a try.

Chinese cabbage is not expensive now, so you can make a lot of money.

"Then it's settled, the new Qianlong cabbage will cost 16 yuan a piece."

Xu Zhuo originally planned to order twenty, but thinking about the cost of this dish, he held back.

A plate of Qianlong cabbage costs at most two yuan and five yuan. If the asking price is too high, it will affect the reputation of the store, which is a bit outweighed.

You can't patronize making money without considering the impact.

It's better to be steady when opening a restaurant.

Besides, this kind of dish is a rarity, just like coir raincoat cucumber.

It's just for fame.

Sales will not be too high.

"What about these cabbage gangs? Throw them away?"

Xue Mingliang looked at the cabbage gang torn off by Jianguo, and was a little worried about what to do with it.

Hearing this, Feng Weiguo immediately shook his head and said, "Why throw it away, it's just good for stir-frying cabbage gang!"

Vinegar cabbage gang is a derivative of vinegar cabbage.

As a famous Shandong cuisine, vinegared cabbage has always been loved by people.

However, the materials used in vinegared cabbage are too particular, and the heart of cabbage must be used to be delicious. It is too wasteful to make food, and ordinary people dare not waste it like this, so there is a variant of vinegared cabbage gang.

This dish is a very special home-cooked dish.

The ingredients are very simple, which is the most common cabbage gangzi.

The ingredients are also simple, except for vinegar and chili.

However, this dish tastes hot and sour and crisp, and it goes well with rice.

It is a common home-cooked appetizer in the north.

But Xu Zhuo had never eaten this kind of dish.

For those who have a chef at home, if you want to eat this kind of dish, you can directly fry it with choy sum, and you don't need choy buns at all.

But for Feng Weiguo, this dish is too familiar.

Shanxi cuisine is not as delicate and ostentatious as Shandong cuisine, and the requirements for ingredients are not very high.

It even feels a bit local.

After Feng Weiguo finished speaking, he took a kitchen knife and began to cut cabbage.

Shanxi people love to be jealous, and this hot and sour dish is their favourite, so Feng Weiguo is very experienced in making this dish.

Xu Zhuo originally thought that this dish would be a kind of family recipe.

When he saw Feng Weiguo chopping vegetables, he realized that he was wrong.

Because Feng Weiguo is now carefully cutting off the cabbage gang from the middle, and then splitting the thicker roots horizontally.

Then finely shred.

His knife skills are good, and the cut wires are neat and tidy.