Food starts with noodles

But don’t rush to make Liangpi right now, you have to put another Liangpi Gong into the pot first, and then cover the pot.

Then Xu Zhuo came over, first applied a layer of cooked peanut oil on the Liangpi with a brush, and scraped along the bottom of the Liangpi with his fingers to separate the edge of the Liangpi from the Liangpi.

Then he gently followed one side, peeled off the Liangpi from the Liangpi gong, and placed it on the cage.

The reason why the cage drawer is used is because the cage drawer is ventilated from top to bottom, and it is easier to cool the cold skin when placed on it.

And there are ventilation holes, so the Liangpi will not become sticky because the heat cannot escape.

Just like that, Xu Zhuo was busy in the kitchen by himself.

I was busy for more than an hour and made dozens of Liangpi.

This kind of cold skin made purely from Cheng noodles is very chewy and almost transparent, which makes people very appetizing.

After finishing, Xu Zhuo was not in a hurry to make fried cold noodle.

Instead, roll up the cold skin while it is hot, and cut the cold skin like cutting hand-rolled noodles.

After shaking, put it in a bowl, pour sesame sauce and chili oil, add some old vinegar and light soy sauce, stir it, and can't wait to take a bite.

Mmm, this tastes delicious!

Or homemade Liangpi is delicious.

When Xu Zhuo was a child, he liked eating Liangpi very much.

But once, he followed Xu Wenhai to the flour mill to find someone.

I saw a large pond in the flour mill, which was filled with white flour water, emitting a stench of corruption.

Several people were standing by the pool, filling the flour water with large plastic jugs.

At that time Xu Zhuo was very curious and thought that these people were transported back to feed the pigs.

As a result, Xu Wenhai told him that the flour water was the raw material for processing Liangpi, and those people came to the flour factory to buy this water because it was much cheaper than flour.

From then on, Xu Zhuo never ate Liangpi again.

It's not that I don't want to eat, it's that I dare not eat.

Now eating the cold noodle made by himself, he was even a little excited.

Depend on!

If I knew it was so easy to make Liangpi, I should have sold Liangpi in the store in summer.

The profit of this stuff is comparable to cold noodles, and the taste is better.

"What do you eat? Liangpier?"

After taking a nap, the old man heard movement in the kitchen and thought there was a mouse. Unexpectedly, Xu Zhuo was eating Liangpi in there, and looking at the thick stack on the steamer, it seemed that he hadn't eaten too much.

"Ke Ke wanted to eat stir-fried cold skin, so I made some. The taste made with Cheng noodles is really good, and it's also very thin. Grandpa, do you want to try it too?"

The old man did not refuse: "Okay then, you can get me a bowl too, just now I'm a little hungry."

Xu Zhuo made another bowl for the old man.

In the winter, the grandpa and grandson are eating Liangpi in the kitchen, which looks quite funny.

The cold noodle tastes very good, and because no additives are added, it tastes much better than the cold noodle sold.

However, because it was too hasty, I didn't put cucumber shreds, blanched mung bean sprouts, or gluten lumps, so I was somewhat greasy after eating.

After the old man finished eating, he smiled and asked Xu Zhuo, "Son, can you make stir-fried Liangpi?"

Xu Zhuo originally wanted to say yes, but seeing the old man's posture, he changed his words: "I'm not very familiar, Grandpa, teach me."

The old man smiled forcefully: "No problem, this thing is easier than drinking cold water..."

Chapter 521

Fried cold skin is a very common snack in the north.

According to the cuisine, it should be Shaanxi cuisine, but wherever there is Liangpi, there are almost fried Liangpi.

In terms of practice, it is even more varied.

Some add eggs, some add meat, and some are fried with bean paste.

From the perspective of cuisine, there is no reference value.

Home cooking, as long as it is delicious, no one will stick to the method.

But if you switch to a master, it's a little different.

"To make stir-fried Liangpi, it is important to stir-fry quickly, so that the stir-fried Liangpi will have a pot gas."

This is the first time the old man said the word pot gas.

Shandong cuisine seldom pays attention to pot gas, because the high-end dishes of Shandong cuisine use cooking methods such as stewing, boiling, and steaming.

On the contrary, Cantonese cuisine is more particular about pot gas.

It can even be said to be one of the essence of Cantonese cuisine.

Pan gas is a very important criterion for judging stir-fried dishes. It consists of four indicators, namely hot, fast, dry, and fragrant.

The so-called "hot" refers to the temperature of the dishes.

A dish full of pot gas should be served at a high temperature. The point of consideration is that the dish can be clearly felt "hot" at the entrance.

The so-called "fast" refers to the cooking speed of the dishes.

For a qualified small stir-fry, the cooking speed must be fast, which is reflected in two aspects:

One is that the frying time should be short. Whether it is shoveling with a hand shovel or turning with a hand spoon to match the wok, the chef is required to be skillful and neat;

The second is that the seasoning process should be fast. For this reason, the bowl must be adjusted in advance, so that the seasoning and raw materials can be quickly integrated in the shortest time.

The so-called "dry" refers to the texture of the dishes.

For small stir-fried dishes with pot gas, the requirement for serving the table is dry and fragrant texture. The standard is that there is juice but no juice, there is gorgon but no gorgon, and there is oil but no oil.

The so-called "fragrance" refers to the aroma of dishes.

The requirement for this indicator is that the aroma of the dish itself should be strong, and even have a slight burnt aroma.

Only when all these four items meet the standards can it be called a pot gas.

The delicacy that combines these four indicators into one is the compulsory subject for Cantonese chefs-dried fried beef.

To judge whether a master of Lu cuisine is qualified, it is enough to ask him to hang a pot of soup.

When judging the master of Sichuan cuisine, it is usually a plate of twice-cooked pork that is delicious in color and flavor.

As for judging Cantonese chefs, it is dry fried beef.

Xu Zhuo looked at the old man and asked, "Are you doing this by frying Niuhe?"

The old man nodded: "Yes, it's very similar to fried beef. If you learn it, I'll take you to Yangcheng to find Zheng Guangyao."

Xu Zhuo became interested: "What do you want him to do?"

"Of course it's a slap in the face! He always said that Shandong cuisine has lost the essence of stir-frying. If you can cook a dish that is full of pot gas, grandpa, I can also feel proud."

Xu Zhuo looked at the old man speechlessly.

Can you tell me how many masters you have offended over the years?

Before, he thought about going to Yangcheng to learn Cantonese cuisine from Zheng Guangyao.

In the end, the old man wanted to slap his face.

Ugh!

With such a grandpa at the stall, why worry about having no rivals?

The old man started to prepare the ingredients for fried cold noodle.

"If you want fried cold skin to be delicious, you must have ingredients with a crisp taste, such as garlic sprouts, leek moss, parsley, bean sprouts, lettuce, or even garlic sprouts or green peppers. Only with this combination can the fried cold skin taste good."

Xu Zhuo nodded, it was very similar to the skill introduction he got.

The cold skin tendons, so you have to choose a refreshing side dish, which can not only relieve the greasy fried cold skin, but also make the fried cold skin richer in taste.

The mung bean sprouts in the store are ready-made, and the old man grabbed a handful of washed ones and put them in the basket.

Then cut the green pepper and red pepper into shreds.

This kind of vegetable pepper is not spicy, and it is mainly added to make the color look good after frying.

Then, the old man prepared ingredients such as onion, ginger and garlic, which are only used when sautéing.

As for bean paste or chili sauce, the old man didn't choose it.

"Beginners like to put sauce, because it tastes good and the color is rosy, but if you want to do better, you have to give up using various sauces."

While preparing, the old man explained to Xu Zhuo how to make stir-fried cold noodle.

"Why? Because of pot gas?"

"Yes, if you use soy sauce, you won't be able to stir-fry at all. Just remember, stir-fried Liangpi is the same as dry-fried beef river. It must be dry and fragrant, so that it tastes better."

After the old man finished speaking, he began to adjust the sauce for frying the cold noodle.

Because it is fried quickly, the seasoning needs to be stirred into a sauce, so that the seasoning is easier to combine with the ingredients, and there will be no embarrassing situation where the salt has not melted after the pot.

In addition, Liangpi is tougher and harder than rice noodles, so if you want to fry it as tender and smooth as rice noodles, you have to add some water when frying.

The cold noodle fried in this way not only has a chewy texture, but also tastes as tender and smooth as rice noodles.

The sauce is very easy to make. Pour light soy sauce, a little dark soy sauce, a little pepper, some salt and oyster sauce into the bowl, and finally add some cold water to stir it up.

For a more fragrant taste, you can also add pork bone broth or chicken broth.

But because it was eaten by his own people, the old man didn't add broth to it, so as not to take away the fragrance of the Liangpi itself.

"Can we start?"

Seeing that the old man was ready, Xu Zhu felt that it was time to start.

As a result, the old man took two more eggs and cracked them in a bowl, added a little salt and then beat them up.

"Before you do it, you have to scramble the eggs."

After the eggs were broken, the old man started the pan to heat the oil, first slid the pan, poured out the oil, and then added cold oil to the pan again.

After heating, the old man poured the eggs into it.

In no time, the eggs went from liquid to solid.

The old man quickly took the eggs out of the pot, poured some peanut oil into the bottom of the pot, sautéed the onion and ginger until fragrant, then put in the bean sprouts and stir-fried.

Stir-fry for about 1 minute, then add green and red peppers and cold skin.

Then pour in the sauce.

Continue to stir-fry over high heat.

As expected of a person who has worked in the kitchen all his life, the old man used the Kuaizi formula to the extreme when making stir-fry.

This is fast, not only the movements are nimble, but also the coordination of the cooking movements is very good.

When stir-frying, the spoon in the right hand hardly moves, but keeps shaking the pot with the left hand, so that the cold skin in the pot keeps flipping on the frying spoon.

In this way, not only can the cold skin be fried dry and fragrant, but also the cold skin can be fried as much as possible, so that the sauce and the cold skin can be fully combined.

When the sauce in the pot was fully absorbed by the Liangpi and the bean sprouts became slightly soft, the old man poured in the freshly scrambled eggs.

Continue to stir-fry for 1 minute, then lift the pot, move it to the side of the prepared small pot, and scrape the cold skin in the pot with a frying spoon.

Finally, cover the remaining bean sprouts and eggs in the pot.

A steaming fried cold skin exuding a strong fragrance is ready.

The whole process was smooth and smooth, and Xu Zhuo's eyes became hot when he saw it.

Even though he has obtained the D-level signature dish skills, he still can't be as smooth as the old man.

The demeanor of forcing the king is really extraordinary!