Food starts with noodles

According to the sales of cold noodles yesterday, there should be more people coming to eat today.

Therefore, he has to make as many faces as possible.

And after rolling out the dough with a rolling pin later, I have to prepare it with some noodles.

In case there is not enough noodles, there will be outages in the store.

As for the other cold dishes, Xu Zhuo prepared plenty of ingredients today.

As long as those students want to eat, the store will accompany them to the end.

After Jianguo took the sheep's feet out of the pot, he consciously went to fry the peanuts.

This is added to the cold noodles. The ones prepared yesterday were all sold out, so I need to fry more today.

Wei Junming was free, helping Jianguo to blanch the beans.

The three people in the kitchen are all busy with their own affairs.

At ten forty, the busyness in the kitchen came to an end.

The hand-rolled noodles have been cut and placed on the chopping board one by one.

Sprinkle with flour and it's ready to go off the pan.

Jianguo also did all the preparatory work well.

Peel the eggs and soak them in water, wash the cucumbers and put them in a basket.

The cold dishes that need to be blanched have also been blanched and soaked in a basin for later use.

And Wei Junming also steamed the gluten.

At the moment, it is being torn into long strips in my hand.

"Xu Zhuo, should I boil the batter?"

Wei Junming waited anxiously.

Xu Zhuo glanced at the basin filled with starch water, and found that the starch inside hadn't settled completely.

He was a little regretful, he knew he would have done it last night.

The longer the stuff sits, the better the noodle fish will turn out.

It has been standing still for less than two hours now, so it is estimated that it will not taste good.

But at this point, it's time to prepare lunch.

Xu Zhuo carefully poured out the top clear water from the basin.

Then pour the starch water in the basin into the pot.

Bring to boil.

After the water boiled, he kept stirring it with a spoon.

Wei Junming tore off the gluten, and began to prepare the seasoning for making hot and sour noodle fish.

Yesterday he tried Xu Zhuo's fried chili oil, it was really good.

At that time, I thought it was the recipe left by the old man.

As a result, I asked the old man in the provincial capital yesterday afternoon, and he didn't know about it.

This made Wei Junming a little curious.

In the past two years, Xu Zhuo has thought about how many things.

Not to mention the stewed noodles, which almost belong to the super-grade stewed noodles.

It is comparable to Zhao Ji, a time-honored brand in the provincial capital.

Yang Tiao is even more ashamed of himself as a master of Sichuan cuisine.

The strong spicy taste is so delicious that people doubt life.

And the knife skills he showed today are not at all like a young man who has been in cooking for two years.

It looks like a middle-aged man who has been in this industry for more than ten years.

But if Xu Zhuo is a chef, his other dishes are really horrible.

The mixed side dishes are not bad, but they are only at the level of a street stall.

It is completely incomparable with his specialty dishes.

This child is really a mystery all over.

Taking advantage of this time to teach him cooking skills, I have to explore it.

See what's going on with him, and save the old man from worrying in the provincial capital.

Boss Xu, who was stirring the pot, didn't know yet.

He has been missed by his Uncle Wei.

The batter boiled to a transparent and viscous state, Xu Zhuo turned off the fire.

I took a large basin of cold water and put it on with the round-hole grate for steaming steamed buns.

Then scoop a spoonful of batter and pour it over.

The batter leaks through the holes in the grate into the water below.

While pouring the batter on the grate with a spoon, you have to scrape it with a spoon.

Prevents batter from building up and causing a large clump of noodle fish that leaks underneath.

After all the batter has leaked in.

Xu Zhuo took the pot and grate away and soaked them in the pool.

The noodle fish in the water basin is translucent.

One is big and the other is small, it really looks like a fish.

Xu Zhuo stirred it with a spoon and asked Yu Keke to take some close-ups.

Then take it to the sink and start changing the water.

I changed the water twice and added a few large ice cubes to it.

This fish is completely chilled.

"This is a noodle fish, it looks like a tadpole."

Yu Keke put down the DV, and leaned over to look curiously at the noodle fish in the basin.

She felt so miraculous, after a pot of batter was boiled.

It becomes this translucent noodle fish.

It is somewhat similar to jelly, but it looks more mysterious than jelly.

Xu Zhuo pouted at her, signaling to turn on the machine.

Taking out a bowl with a colander, Xu Zhuo began to put seasonings in it.

Balsamic vinegar, light soy sauce, sugar, refined salt, chili oil...

Sprinkle a handful of chives at the end, and the hot and sour noodle fish is ready.

This is Xu Zhuo's grandma's classic practice.

In fact, in the northern region, there are many ways to cook hot and sour noodle fish.

For example, pour a spoonful of hot rice dumplings.

For example, stewed with mutton soup.

Some people like to add refreshing dishes such as shredded cucumber and mung bean sprouts to make it look like cold skin.

The same noodle fish, hundreds of ways.

After all, the customs and living habits of each place are different.

Tastes will naturally change as well.

After stirring the seasoning in the bowl, Xu Zhuo took some of it with a spoon and tasted it.

The noodle fish is hot and sour and smooth, which is definitely a bowl to cool off the heat.

After filming, Xu Zhuo was about to take another sip.

Wei Junming next to him quickly snatched the bowl away.

I scooped a large spoonful and put it into my mouth, with a surprised expression on my face.

"That's right, that's the smell!"

Chapter 055

Xu Zhuo didn't expect Wei Junming to be like this.

A 60-year-old is actually like a child.

In fact, it's not to blame for Wei Junming's gaffe.

The main reason is that he hasn't eaten hot and sour noodle fish in the Central Plains for a long time.

For many people, gourmet food is not only a craving, but more importantly, it is mixed with memories.

For example, when watching a gourmet show, when hometown dishes appear.

It takes a lot of people to realize that it's been years since they've tried this dish.

Seeing this dish, some memories about this dish will emerge from the depths of my mind.

This is the so-called taste memory.

Hot and sour noodle fish is a very common snack in the Central Plains. It is so common that I haven’t eaten it for many years, and I can’t remember to eat it.

But once you taste it, the emotions deep in your memory will also emerge.

Some people feel homesick when they see their hometown food.

It is because this hometown dish has memories of home.

This is also the reason why Wei Junming lost his composure.

He ate more than just this ordinary bowl of hot and sour noodle fish.

And all the memories of Linping City when he was young.

Clean up the hot and sour noodle fish in the bowl.

Wei Junming smacked his lips in dissatisfaction, obviously wanting to eat.

But seeing Xu Zhuo and the others beside him dumbfounded, they couldn't help but blush.

"Xu Zhuo, I'm starting to cook, come and watch."

After speaking, he glanced at Jianguo who was a little excited: "You should take a look too."

The two followed him to the stove, and Yu Keke quietly came over with a DV.

The ingredients are ready, just waiting to be fired and fried.

Wei Junming washed the cooking pot first, and then started.

Pour oil into the pan and heat the pan first.

Once the oil is hot, turn the pan so that the bottom of the pan is completely covered with oil.

This step is to prevent sticking to the pan.

Pour out the oil and re-add the cool oil.

After heating, add peppercorns and star anise, and add a spoonful of bean paste after frying until fragrant.

Yu Keke watched too many videos of station B, and now she couldn't help but interjected, "Inject the soul."