Food starts with noodles

Yellow rice, also known as millet, is similar to millet, but its grains are larger than millet. It is very sticky when cooked. It is often used to make pastries or staple food.

Xu Zhuo's impression of yellow rice still stays in "Bite of the Tongue 1", the old man from northern Shaanxi who sells yellow buns.

The raw material for making yellow buns is yellow rice noodles.

In addition, the sticky bean buns that everyone in the Northeast loves to eat are also made of yellow rice noodles.

Yellow rice is very similar to millet and is a close relative in terms of species, similar to the relationship between glutinous rice and rice.

However, due to the continuous decline in the output of yellow rice in recent years, many people do not know the existence of yellow rice. Some stores that make donkey rolls even directly use glutinous rice noodles to make it, and promote it as an authentic traditional method.

This is extremely wrong.

Donkey rolling can not be made with glutinous rice noodles.

Because glutinous rice noodles are not easy to digest, eating more can easily cause symptoms of indigestion, especially for the elderly, who have weak stomachs and must not eat glutinous rice noodles.

Although yellow rice noodles are highly viscous, they are easy to digest.

It melts slowly in your mouth without even chewing.

In addition, yellow rice noodles also have the effect of diet therapy. If you eat them regularly, they can also treat symptoms such as weak stomach, indigestion and neurasthenia.

It can be said to be a must-have product for the elderly.

People in Beijing like to eat donkey rolls, also because yellow rice is more friendly to the elderly.

However, it is a little troublesome to use yellow rice noodles to make donkey rolls.

Because before making it, the yellow rice noodles need to be fermented.

The fermented yellow rice noodles are then steamed, and the donkey rolled not only tastes more delicate and soft, but also easy to put.

Even after two days of eating, it is still delicious and will not dry out and harden.

Xu Zhuo poured some baking powder into the bowl, then added warm water to dissolve it.

Then add some yellow rice noodles to the basin, and slowly knead it into a moderately soft and hard dough with fermented water.

If it weren't for his kneading skills, Boss Xu wouldn't have dared to promise the old lady to be a donkey.

After making the dough, Xu Zhuo took the lid of the pot and put it on the basin, and then placed the basin on the floor of the living room, using the temperature of the floor heating to speed up the fermentation process.

At this moment, the bear boy was already hiding in the corner and shivering, so there was no need to worry about it coming out to make trouble.

After finishing these tasks, Xu Zhuo started to fry soybean noodles.

Soybean noodles are an indispensable ingredient for donkey rolling, and it is also the finishing touch of donkey rolling.

If there is no soybean noodles, donkey rolling will not become a popular snack in the whole north.

The sweet and greasy soybean noodles are paired with the soft and glutinous yellow rice noodles. This is the most memorable place for donkey rolling.

Soybean noodles can be made at home.

Put no water in the frying pan, fry the soybeans on a low heat, and then use the grinding function of the cooking machine to grind the soybeans into powder.

The soybean noodles produced in this way are very fragrant, and relatively pure, without any impurities in it.

But if it is not done well, it is easy to fry.

The old lady didn't make it herself, but bought soybean noodles online.

This kind of soybean noodles is more delicate, but it also has a disadvantage, that is, the fragrance is not enough.

Before eating, you need to fry it in a wok to bring out the aroma of soybean noodles.

The donkey rolled by the old lady just now, the soybean noodles are fried.

But it should be worried about frying, the old lady's frying time is a bit short, so the fragrance is not enough.

Xu Zhuo took out a bowl of soybean noodles and was just about to start frying when the old lady walked in: "My dear grandson, please do your homework first, Ke Ke and I will go play mahjong for a while."

After finishing speaking, before Xu Zhuo agreed, he walked towards the door.

The little girl followed obediently by her side, and thoughtfully held the old lady's water glass.

Xu Zhuo knew very well that the old lady was going to show off her grandson-in-law.

Before playing mahjong, the old people in the community always showed off that their granddaughter had a girlfriend, that the granddaughter-in-law was very handsome, and had a good family background.

At this time, the old lady panicked a little.

But Xu Zhuo is still not up to date.

The old lady helped him find several suitable people in the community, and Xu Zhuo didn't even add them on WeChat.

Being told high by these old men and old ladies.

Now, it's finally time for the old lady to raise her eyebrows.

Aside from the shortcoming of her figure, the little girl has nothing to say about her appearance or her family background.

There are two professors in the family, and they also own the first building in Yangzhou. Those girls who were introduced to Xu Zhuo in the past are not as good as the Yu family.

After the old lady left with the little girl, the chubby Xiong Zai walked out slowly from the corner.

It and Boss Xu looked at each other, looking at each other speechlessly.

After being ravaged by the little girl a few times, this guy has obviously become much better.

After one person and one cat looked at each other, Xiongzai awkwardly jumped onto the sofa and began to take a nap.

Xu Zhuo started frying soybean noodles.

Boil the frying pan and turn it to low heat, pour in the soybean noodles.

Use a spatula to keep turning so that the soybean noodles can be heated evenly.

Stir-frying soybean noodles is a delicate job. If the frying time is short, the aroma will not be enough, and if the frying time is long, it will become mushy, so this degree should be controlled well.

When he first started frying, Xu Zhuo was still a little worried. He didn't have the skills to fry soybean noodles, so he was worried that it would become burnt.

But after finding the feeling, it is quite easy.

After all, I have been cooking for so long, and I am no stranger to fried things.

Even if there is no skill blessing, it will not overturn.

After the aroma of soybeans wafted from the pot, Xu Zhuo turned off the fire and continued to stir fry, because the temperature in the pot was still very high at this moment, and the soybean noodles at the bottom of the pot would be mushy if not stirred.

After the temperature dropped a little, Xu Zhuo found a bag of soft white sugar, scooped a few spoonfuls and put it into the soybean noodles.

After stirring evenly, put the soybean noodles on a plate, spread them out and let them cool.

Soy noodles have no sweetness in themselves, so if you want to eat them deliciously, you have to put sugar in them.

White sugar, which is soft and easy to melt, is the first choice.

After doing these, the sweet potatoes are almost steamed.

Xu Zhuo took the sweet potatoes out of the pot, let them dry for a while, and then slowly pressed them into mashed sweet potatoes with a kitchen knife.

Then use a fine sieve to filter the sweet potato mash, so that the taste of the sweet potato will be delicate and delicious.

Then, Xu Zhuo set up the frying pan and started frying mashed sweet potatoes.

Chapter 624

The frying pan used by the old lady at home is non-stick.

There is no need to slide the pan.

However, the non-stick pan is not as light as the cooking pan used in the kitchen.

It would be very tiring if you keep turning the spoon.

After the pot was heated up, Xu Zhuo first fried the sugar, and after the sugar melted, he started to fry the sweet potato mash.

Today, because it is used for stuffing, there are not many mashed sweet potatoes prepared, and it is quite easy to fry.

After the sweet potato mash was fried, Xu Zhuosheng left it on a plate to dry.

Then he took a look at the fermented yellow rice noodles on the ground. It might take a while, so he had nothing to do, lying on the sofa and playing with his phone for a while.

Xiong Zai seemed very interested in the mashed sweet potato that Xu Zhuo had just fried, jumped off the sofa and ran to the kitchen.

Standing under the table with mashed sweet potatoes, he kept inhaling with his nose.

Although Xiong Zai is the old lady's pet, he is lawless at home, but he also knows the rules.

For example, it does not eat anything that is not in the cat tray, does not jump on the dining table, and does not touch all the utensils in the kitchen.

The old lady praised Xiong Zai more than once for being sensible.

But Xu Zhuo felt that this guy was too fat to jump on the table and stove.

When he came to the kitchen, Xu Zhuo took a spoon and carefully scraped off the surface layer of sweet potato mash that was no longer hot, almost like a spoonful.

He came out of the kitchen carrying it, and Xiong Zai followed behind him step by step.

Xu Zhuo put this spoonful of fried sweet potato mash on the cat plate where Xiong Zai was eating. Xiong Zai immediately came over and tasted it with his tongue, like a toothless old lady.

"It contains sugar, you can't eat too much."

While Xiongzai was eating mashed sweet potatoes, Xu Zhuo took the opportunity to stroke its smooth and bright fur.

In normal times, if anyone dares to touch it when it is eating, it will immediately go crazy.

But now, Xiong Zai has been taken care of by the little girl so that he has no temper at all, and he can masturbate as much as he wants.

After Xiong Zai finished eating, the yellow rice noodles were almost fermented.

Xu Zhuo washed his hands carefully, brought the basin to the kitchen, and prepared to steam yellow rice noodles.

However, before steaming, the yellow rice noodles should be kneaded briefly, and the noodles should be kneaded with alkaline water.

Because if the fermented yellow rice noodles are steamed directly, there will be a slight sour taste, which will not be felt after mixing with alkaline water.

This is the power of kneading skills and kneading skills.

No matter what kind of dough, as long as you use kneading and kneading, the skills will automatically work.

You don't need too much alkaline water to neutralize the sour taste, just a little bit.

Xu Zhuo mixed the alkaline flour water into the fermented yellow rice noodles. After fermentation, the yellow rice noodles became sticky, and the water seemed to increase.

Especially after adding alkaline water, these yellow rice noodles completely turned into a sticky batter.

In order to prevent the dough from getting too watery, Xu Zhuo deliberately grabbed a few handfuls of yellow rice noodles and put them in.

After kneading, it was allowed to rise for another 15 minutes, then Xu Zhuo filled the steamer with water, put the basin on top of the drawer, and started steaming on high heat.

The yellow rice noodles are very cooked, and usually steamed for 10 to [-] minutes.

But today there is a bit too much noodles, and the thermal conductivity of the basin is very average, so Xu Zhuo steamed it for 10 minutes.

After 10 minutes, Xu Zhuo took the basin out of the pot while it was hot and placed it on the workbench.

Then bring a bowl of cold water over and start kneading the steamed yellow rice noodles.

Although the yellow rice noodles are cooked through at this moment, because they have not been kneaded, there are many pores in them, and they are not dense enough. If you eat them directly, the taste will be almost tasteless.

Therefore, it is necessary to knead and pat the yellow rice noodles while it is hot. After the surface is smooth, the inside will be soft and firm, and the taste will be better.

Xu Zhuo dipped his hands in the cold water, then quickly patted the noodles in the basin twice.

When it feels hot, dip it in cold water.

Steamed yellow rice noodles are very viscous. When kneading, make sure to dip your hands in cold water. This will not only reduce the temperature, but also prevent the yellow rice noodles from sticking to your hands.

In this way, until the yellow rice noodles in the basin are kneaded until the surface is smooth.

Xu Zhuo took the dough out of the basin and put it on the chopping board.

To keep the dough from drying out, he also spread a layer of cooking oil on top.

Then sprinkle a layer of soybean noodles on the chopping board, grab a piece of dough slightly larger than a fist from the yellow rice dough, and sprinkle a layer of cooled soybean noodles on it.

After kneading twice with your hands, press it into a rectangular cake.

Roll out with a rolling pin to a thickness of about half a centimeter.