Food starts with noodles

The behavior of Xu Zhuo standing in front of the camera so abruptly to insert an advertisement made the fans in the live broadcast room a little dumbfounded.

"Isn't this advertisement too tough?"

"It's really tough, but with the reputation of Boss Xu, it doesn't matter how tough he is."

"Yes, as long as Boss Xu is on the scene, it's fine to intervene."

"I suspect a car is being driven upstairs, but I have no proof."

……

Li Hao took the plate, looked at the salt and pepper dish inside, and immediately understood that it was eaten with salt and pepper.

He and Lao Meng each tasted a piece first, and then looked at each other: "Then... start boasting?"

Lao Meng nodded: "Let's get started, but today you are the host and I am the guest, so you come first."

As soon as he said this, Li Hao took a slice, pressed it in the pepper and salt, and stuffed it into his mouth. While chewing, the chopsticks in his hand stretched out to the tofu slices on the plate.

After eating three slices in a row, Lao Meng came to his senses: "Damn it! I let you boast and didn't let you rush to eat it. Give me two slices left, or I will let all my fans leave your live broadcast room."

The two huddled together, and no one said a word that was delicious, but this behavior was more contagious than any words.

The bullet screen is full of analysis of taste and so on. Everyone is very curious about what this pot sticker tofu tastes like.

Curiosity comes together, and the purpose of advertising is achieved.

Well, everything is a routine, but this routine works very well.

For a while, Sifang Restaurant was operating normally, and Xu Zhuo was also busy working in the store all day, until one day, the old lady called and Xu Zhuo stopped what he was doing.

"My dear grandson, the tassels of willows are growing on the embankment. Don't you want to taste something? Drive here in the afternoon, let's pick some together, and let your grandpa make it for you."

Chapter 971 How to Eat Liu Sui

The grass is growing and the warbler is flying, and the sun is shining brightly.

The last time I came here was a desolate Yellow River embankment, but this time the wild flowers are in full bloom, and the branches are full of young leaves, full of vitality.

Occasionally, a few birds chirp and fly by at low altitude, adding a touch of poetry.

It's just a pity that such a beautiful picture was destroyed by a silly cat in the car.

When Xiong Zai saw the flying bird passing by, he immediately ran to the back of the windshield, scratched his two paws forward vigorously, and meowed angrily at the flying bird going away.

After driving to a willow forest, Xu Zhuo got out of the car and followed the old lady with a bag to see how to get the willow ears off.

And Yu Keke continued to perform her duty: follow Xiong Zai, lest this guy see the bird and run to chase it immediately.

Xu Zhuo wasn't worried that Xiong Zai would get lost, but that he was depressed because he was too fat to catch birds.

For stray cats, catching a bird passing by at low altitude is like playing, and they can easily jump more than one meter in place.

And Bear Cub...

Ten centimeters in place is enough.

Just don't make it hard.

Yu Keke put the bear cub on a leash and took it around on the grass on the levee.

"In the past, to pluck the willow ears, the leaves were pulled off together with the willow ears, and the willow leaves were mixed in and eaten together, but now there is no need to do that. Just pinch off the willow ears and keep the leaves."

After the old lady finished speaking, she raised her hand to pinch a willow ear growing behind a willow leaf, and with a gentle pull, the willow ear fell completely.

After stuffing them into the bag, the old lady continued to pick.

Xu Zhuo followed suit and began to operate. He wasn't worried about low efficiency. Anyway, he had plenty of time, so he just came out to relax and didn't need to worry too much.

The willow ears are not big, about two centimeters in length, short and thick, light green in color, and covered with protrusions like ears of rice.

These protrusions are the flower buds on the willow spikes. After a while, these protrusions will bloom one after another, and will grow catkins that countless people avoid.

When he first started picking, Xu Zhuo's speed was a bit slow because he was not used to it.

But after a long time, after getting used to it, the efficiency of picking has improved a lot.

There are all weeping willows here, and you can pick them with your hands without climbing up and down. After three o'clock in the afternoon, Xu Zhuo actually picked five or six catties, including the old lady's picking, it was about ten catties.

Almost all the willow tassels in the lower layers of the entire willow grove have been picked. If you want to pick them again, you have to climb to the branches to pick them.

Xu Zhuo didn't continue. He decided to go back and try it first. If it tastes good, it's not too late to pick it. Anyway, there are weeping willows everywhere on the embankment of the Yellow River, and picking it from any forest is enough to eat.

And when Xu Zhuo was picking, he would unconsciously think of the four words that the old man said, remembering bitterness and thinking about sweetness.

If it doesn't taste good, it's a waste of effort.

So Xu Zhuo didn't stay here too long, called Yu Keke and Xiong Zai to come back, and then drove away directly.

Driving to the old lady's house, I met the old man who came back from a walk at the gate of the community. When he saw the catkins Xu Zhuo and the old lady picked, the old man was so happy that he couldn't close his mouth from ear to ear.

"There are so many, let's have a good meal tonight, and let you taste how delicious Liu Sui is."

Back home, the old man started to work.

He first poured out the willow ears in the bag, picked out impurities such as willow leaves, and then put them in the pool for repeated washing.

After all, this is a plant that grows next to the Yellow River embankment, and the cars on the embankment are full of dust, so it really needs to be cleaned well.

After repeated washing several times, it can be blanched.

Fresh willow ears will have an astringent taste, so no matter how you eat willow ears, you need to blanch them first to remove the smell before processing.

Because there were many willow ears, the old man directly boiled a large pot of water.

After the water boils, add two tablespoons of salt to the pot, then pour in some cooking oil, stir a few times, wait for the water to boil again, and then pour in the willow ears.

The purpose of adding cooking oil to the pot is to make the blanched willow ears more emerald green, and adding salt to the pot can better remove the astringency of the willow ears and make the taste better.

After the willow ears are poured into the pot, stir them a few times with a spoon so that all the willow ears are immersed in the hot water.

Then wait for a minute or two, without waiting for the water to boil, as long as the water in the pot turns light green and the willow ears are more emerald green, you can take them out.

The firepower of the family toy is too low, and there are more willow ears in the pot, so it won't boil for a while.

And willow ears are extremely fresh and tender ingredients, which can easily be overcooked, so the water in the pot must be taken out after it changes color.

The blanched willow ears should be dipped into cold water for cooling. One is to cool the willow ears and prevent the residual temperature from aging the willow ears. Another point is that soaking in cold water can make the willow ears taste better.

After the willow ears were soaked in cold water, the old man started kneading the noodles.

This made Xu Zhuo a little confused: "Grandpa, what are you doing with the noodles?"

The old man smiled and said, "Make willow tassel pies and wait to eat them. They taste super delicious."

"Can this thing still make pies?"

Xu Zhuo was a little surprised. He checked it just now, and it seemed that it would be good to eat with cold salad, but the old man just played with the big one.

"Willow ears can not only be eaten cold, but also can be made into pies, pancakes, and scrambled eggs... Anyway, there are more willow ears today, and this thing is not easy to put. I will make a few more for you to try."

After finishing speaking, the old man started to meet with each other.

Stir the flour into flocculation first, then knead it into a smooth dough, and put it in a basin for proofing.

Taking advantage of this time, the old man burned some hot oil and poured it on the flour sprinkled with five-spice powder and salt to make five-spice pastry.

After finishing this, he stirred some batter, put salt, pepper and pepper in it, and cracked two eggs.

After stirring, grab some from the soaked willow ears, squeeze the water and cut it a little, then put it into the batter.

After finishing these, the old man chopped some chopped green onions and sprinkled them in, stirred them evenly, and the pancake batter was ready.

Xu Zhuo had nothing to do right now, so he rushed to do the rest of the work.

Put the pan on the stove, grease the bottom of the pan with oil, scoop a spoonful of batter into it after heating, scrape it with a wooden spatula, wait for the batter to solidify, drizzle with cooking oil, and then turn it over.

When both sides were fried until golden brown, Xu Zhuo took out the pancakes.

Because the willow ears have been chopped, there is nothing unusual in appearance.

He said as he tore off a strip from the side of the pancake, blew on it and put it in his mouth.

The entrance is a unique aroma of egg pancakes, but after chewing lightly, this egg-flavored pancake suddenly has a special taste.

The smell is fresh, with a hint of sweetness and a vegetal umami, like a dewy flower in the morning.

But after chewing carefully, there is a taste of eating meat.

This willow ear...

It's too amazing, right?

Chapter 972

It is not uncommon to have fresh and tender ingredients. Those wild vegetables that I ate before, as well as pea tips or loofah tips, have this kind of taste.

But it has a fresh and tender taste, but the taste is still like meat, which touched Xu Zhuo's blind spot in knowledge.

With the idea of ​​tasting, he ate the whole pancake in twos and fives. The more he ate, the more delicious he felt, and the more he ate, the more he felt that it was not enough.

Vegetarian dishes taste like meat. Is this why Liu Sui was popular in the early years?

Xu Zhuo wanted to savor it again, but unfortunately the first pancake had already been eaten, so Xu Zhuo had no choice but to continue making pancakes.

And the old man also set up a pot to boil water beside him, and this time the tofu was to be blanched.

Just when Xu Zhuo started to make pancakes, the old man made some fungus with water, and then took out a piece of tofu from the refrigerator and cut it into small pieces.

After the water boiled, the old man added some salt to the pot, and put the diced tofu into the pot to blanch.

The tofu can be blanched for a longer time, so that the beany smell in the tofu can be removed as much as possible. In addition, after being boiled in salt water, the taste of the tofu will become more tender.

After 3 minutes, the old man took out the tofu, pinched the soaked fungus, and felt that it was almost ready, so he poured it into the pot and blanched it together.

As a home-cooked dish, fungus is loved by many people.

But the way of eating is different.

Some people like to eat more elastic, some people like to eat more waxy, which leads to inconsistent soaking time.

Today, the old man uses the rootless small bowl ears from the Northeast. The soaking time is short, and the family likes to eat bombs, so they can be soaked as they are used.

In fact, this is the way to eat fungus. You can’t soak your hair for a long time, let alone soak your hair overnight, otherwise the fungus will easily produce a bacterium called Pseudomonas cocos.

This kind of bacteria is prone to produce a highly toxic exotoxin oryzyme acid. Once produced, it cannot be destroyed even if it is boiled at high temperature.

If this toxin is ingested by humans, symptoms such as dizziness, nausea, vomiting and diarrhea will occur, and even liver damage, subcutaneous bleeding, unconsciousness, etc. will occur, which seriously threatens life and health.

For the treatment of this toxin, there is no specific medicine at present, and the fatality rate is very high.

Regarding these, Xu Zhuo has long posted on Weibo, reminding everyone to pay attention to the time of soaking fungus, especially in summer, because the temperature is high and the biological activity is strong, which is more likely to lead to the emergence of Pseudomonas cocotoxin.

After blanching the fungus, soak it in cold water like tofu to cool down.

Then, the old man began to prepare the filling for the pie.

Mince pork belly, add salt, light soy sauce, old soy sauce, cooking wine, pepper and other seasonings and stir evenly, then remove some willow ears soaked in cold water, squeeze dry water and put it into the meat filling.

The ratio of minced meat to willow ears is about 1:2. After all, it is a willow ear pie, and the meat is the decoration.

But after putting it in, the old man dug out half a spoonful of lard and added it in for stirring.

Then I grabbed some vermicelli and stuffed them into a plastic bag, crushed them through the plastic bag, and poured them into the meat stuffing.

Stir everything evenly, and the willow ear fillings are all ready.

Xu Zhuo felt that the filling, not to mention making willow ears, even if he chopped up an insole and put it in, the taste would still be good.

But of course he wouldn't say that because he was afraid of being beaten.

After the filling is ready, the old man takes out the proofed dough, kneads it on the chopping board, and then rolls it into a large dough with a rolling pin.

Anyone with a background in hand-rolled noodles is no stranger to pasta. For example, now, the old man skillfully holds the freshly fried pastry and begins to smear the pastry with a brush.

After smearing, roll up the dough sheet, divide it into small doses, knead it, press it into a dough cake, and then use a small rolling pin to roll it into a thicker dough sheet, which can be wrapped.