Food starts with noodles

This is the same as asking the old man to cook instant noodles in the live broadcast room.

Fans are unacceptable.

Therefore, we have to think carefully about the conventional practice of snail noodles.

Even if it is not very delicious, at least it has to fool the people watching the live broadcast.

It’s best to set up a setting where homemade snail noodles are delicious and delicious.

In this way, there will be no possibility of collapse of one's own personality.

As for the actual method of making snail noodles, Xu Zhuo can figure out the approximate steps based on the process of cooking several times before.

The first is to make snail soup with broth and snail meat.

This step is very critical. Whether the snail noodles are good or not depends on whether the soup is cooked well.

And a good snail soup not only complements the snail noodles, but also is suitable for saltiness.

It will neither make people feel bland nor salty enough to make people thirsty.

And while highlighting the saltiness, there must be a little sweetness.

In addition to snail soup, all kinds of ingredients are also very particular.

For example, sour bamboo shoots should be tender enough, capers should be crisp enough, fried bean curd sticks should be fragrant enough, diced radishes should be sweet, peanuts should be big, day lily should be chewy...

Anyway, all kinds of ingredients must have their own characteristics.

As for seasoning, the requirements for chili oil are very high.

First of all, the spicy taste must be enough. The kind of chili oil that is fragrant but not spicy is not suitable for snail noodles. It must be spicy and fragrant.

And the most important part of this delicacy - rice noodles, should be elastic and tough, but also smooth and have a rice fragrance.

In a word, it must be delicious enough.

Only when the soup is good and the rice noodles are good, can the snail noodles made in this way be delicious enough.

Although Xu Zhuo knew these things, it was not easy to do them well.

Pickles such as sour bamboo shoots are okay, they can be directly made by Yao Meixiang's pickle factory.

But fried yuba is an important ingredient, and you can't buy finished products.

At least if you want to surprise the fans in the live broadcast room, you have to really burn a pot of hot oil to fry.

According to Xu Zhuo's speculation, there is at least half an hour of idle time when cooking snail soup, and this time is very suitable for frying bean curd sticks.

Unfortunately, Xu Zhuo didn't know how to fry the yuba.

Yuba is made by heating soybean milk to boil, and after a period of heat preservation, a layer of film is formed on the surface, which hangs down into branches after being picked out, and then dried.Because its shape resembles a bamboo branch, it is called yuba.

To put it bluntly, yuba is the wrinkled version of oily bean curd.

After the film on the surface of the hot soybean milk is picked out, it is spread out to dry to become oily soybean skin, and when stacked and hung vertically to dry, it becomes yuba.

The two are actually one substance.

Only the form is different.

But in the delicacy of snail noodles, although fried yuba is added as an ingredient, the ingredient is not dried yuba, but oily bean curd.

The oily bean curd is marinated, cut into small pieces and fried, and the fried bean curd stick used in snail powder is obtained.

In other words, the fried yuba added to the snail noodles should be called fried oil skin to be precise.

The reason for this difference is that in many areas in the south, it is customary to call the oily bean curd skin as yuba, which causes confusion in the name.

In addition, there is also a possibility that when the snail noodles were first made, the soaked yuba was indeed used for frying.

But after the yuba is soaked, you have to find a way to unfold it, otherwise it will not be easy to fry.

At this time, the flat oily soybean skin is much more convenient.

Just a thin layer, put it in the oil pan for less than 1 minute, which is not only convenient, but also improves efficiency.

Up to now, many places in Guangxi sell the kind of flat bean curd sticks specially produced for making snail noodles.

It is the dried bean curd obtained by hanging the oily tofu picked out of the pot on a bamboo pole to dry.

These are the answers Xu Zhuo got through the video call with Zheng Guangyao.

When making snail noodles, Xu Zhuo thought it better to ask Zheng Guangyao for advice.

Although the old man keeps saying that there is no national food that he can't cook, Xu Zhuo always feels that his old man is better at relatively high-end dishes rather than snacks.

For this kind of authentic folk snack, it is more appropriate to ask a southerner for advice.

Zheng Guangyao seemed to have nothing to do, so he explained to Xu Zhuo about yuba in detail.

Then he kept the video call with Xu Zhuo, and found a student to help hold up the mobile phone, holding some dried soybean curds and began to explain to Xu Zhuo the precautions when frying.

"Dried beancurd skin, or yuba, has two ways of frying. The first is to directly cut the thin dried yuba into small pieces with scissors, and then deep-fry them in a frying pan.

The second is to soak these dried bean curd sticks in water until softened, then marinate them, and then cut them into large pieces for frying.

The first type is only used for snacks such as snail noodles, while the second type is widely used. In addition to making snail noodles, it can also be used for hot pots and soups. "

Zheng Guangyao's explanation was very detailed, and he explained all the uses of the two bombing methods.

Although it was a bit redundant for Xu Zhuo, he still listened carefully.

Because he remembered that Yu Keke likes to eat fried bean curd and fried yuba in hot pot. If he can learn it, he can show this girl off by eating hot pot in the future.

After all, she is her own daughter-in-law, so she has to take good care of her.

After Zheng Guangyao finished speaking, he soaked the piece of dried bean curd in his hand into warm water.

After soaking it in, he took another slice, and began to explain to Xu Zhuo the trick of cutting dry bean curd.

Because this kind of dried bean curd is spread out to dry, it is now folded in half.

Zheng Guangyao started cutting from bottom to top with scissors, and didn't stop until the part was nearly folded in half.

Then, at an interval of about three centimeters, continue to cut from bottom to top.

Keep cutting this piece of dried tofu skin that is folded in half until the top is connected and the bottom becomes strips before stopping.

Then he rolled up the folded part, so that the dried bean skins that were cut in this way were all gathered together.

Zheng Guangyao put the ball of dried bean curd on top of a basin, picked it up with the other hand, and began to cut it horizontally at intervals of about three centimeters.

Such pieces of dried bean curd all fell into the basin, the same size as the ones eaten by snail noodles.

After cutting, Zheng Guangyao took out the dried bean curd soaked in the basin.

At this moment, the bean curd has softened a little, but it is obviously not soaked through.

Zheng Guangyao put the dried bean curd on the chopping board, looked up at the camera and said to Xu Zhuo: "When soaking the dried bean curd, don't wait until it's completely soaked before taking it out, take it out when it's slightly softened.

Because it has to be marinated later, the dried bean curd can absorb the marinade better. If it is soaked thoroughly, it will not be easy to absorb.

And when marinating, the dried bean curd will be further soaked. If it is soaked in advance, the dried bean curd may be soaked. "

As he spoke, he cut the softened bean curds into large pieces of about ten centimeters.

After cutting, put it into a clean basin, put sliced ​​green onion, light soy sauce, cooking wine, pepper water, stir and marinate.

The marinating time does not need to be too long, basically ten minutes is almost enough.

At this time, decant the excess water in the basin, then add a spoonful of raw powder into it, and then pour in some sesame oil.

Stir well again and set aside for later use.

The reason why raw powder is added is to absorb the moisture on the surface of the bean curd, and at the same time make the fried bean curd more crispy.

Then, Zheng Guangyao set up a pan to heat up the oil and started frying.

The oil temperature for frying yuba must be high, so that the yuba can expand rapidly in a short time.

This is similar to fried shrimp crackers.

When the oil was [-]% hot, Zheng Guangyao took a large strainer and poured in all the dried bean curds that had been cut into small pieces.

Then he picked up the large strainer and put it into the oil pan, holding a pair of long chopsticks in the other hand, flipping it quickly in the oil pan.

In just ten seconds, the dried bean curds that had no sense of existence in the pot expanded rapidly, not only getting bigger, but also thickening a lot, with pores appearing on the surface.

When all the dried bean curds had swelled up and floated on the water, Zheng Guangyao picked up the big strainer, put it on the pot for a few times to control the oil, and then poured it into the tray next to it.

This golden dried tofu skin looks exactly the same as the fried bean curd sticks in the snail noodles, even more attractive than those.

After all, it was Zheng Guangyao's explosion, and his control over the temperature of the fire has reached a state of perfection.

After frying these small pieces, Zheng Guangyao wiped off his sweat with a towel and started frying large pieces.

Unlike those small pieces, when frying these large pieces, you have to put them into the pot one by one with chopsticks.

"These dried bean curds are too big, and only one by one can the dried bean curds be fully fried. If all the brains are thrown into the pot, it is very likely that there will be overlapping."

After Zheng Guangyao explained, he picked up a piece of dried bean curd with his chopsticks, and slid it into the pot along the side of the pot.

Because the dried bean curds were just poured with sesame oil, these dried bean curds did not stick together because of the presence of starch, but were completely separated one by one.

Zheng Guangyao put four or five slices into the pot at one go, and then stopped, using chopsticks to turn over the dried bean curds that had begun to swell in the pot.

When the dried bean curds became big and thick, and the surface turned from white to golden yellow, Zheng Guangyao fished out the bean curds.

Because of the base flavor of this kind of bean curd, it can be used not only for hot pots, but also for stews, soups, etc. Anyway, it has a wide range of uses.

After Zheng Guangyao finished, he turned off the fire, looked at Xu Zhuo and asked, "Son, have you learned it? If you haven't learned it, Grandpa Zheng will teach you again."

Xu Zhuo quickly waved his hands: "I have learned, I have learned, thank you, Grandpa Zheng, I will go to Yangzhou to see you when I am not busy here in a few days, and I will learn a few dishes from you by the way."

After closing the video call, Xu Zhuo plunged into the kitchen and began to practice the two methods of frying dried bean curd.

After frying more than ten pots in a row, Xu Zhuo finally mastered the method of frying.

at last……

You can play tricks in the live broadcast room.

After learning how to deep-fry yuba, the remaining ingredients are relatively simple.

Sour beans, sour bamboo shoots, day lily, black fungus, diced radish, these are all ready-made, and the kitchen can find them all.

The only thing that is a bit difficult may be the snails.

However, this kind of aquatic products can be easily bought in the market. At that time, let the people in the back kitchen work together to pick out the snail meat with a toothpick.

In this way, you can start cooking snail soup with peace of mind.

As for rice noodles, there is no way to make them fresh, so you can only buy finished rice noodles online.

As for the chili oil used for seasoning, they are all available in the store, so there is no need to worry about it.

Thinking about it this way, it seems that it is not difficult to make snail noodles.

I just don't have the skills, and I don't know what the taste will be like.

Although Xu Zhuo was a little apprehensive, he didn't have any skills in frying bean curd sticks that he learned today, so he did a good job anyway.

This gave Xu Zhuo some confidence, and felt that making snail noodles should not be difficult.

Of course, it doesn't matter if it tastes bad, it's what Lao Meng eats anyway.

As long as Lao Meng's acting skills are in place, no matter how unpalatable the snail powder is, he can eat it so that the fans in the live broadcast room will drool.

After hearing Xu Zhuo's analysis, Lao Meng was full of question marks.

"Whether it tastes good or not has something to do with your craftsmanship? Why does it involve my acting skills?"

Chapter 1054 The source of the smell of snail noodles

The time for the live broadcast is coming soon.

In order not to affect the effect of the live broadcast, nor affect the business of restaurants and cafeterias, this live broadcast was deliberately switched to a studio specially built by Yuan Kang.

The so-called studio is to rent a large house specially, which has been simply decorated and is very suitable for shooting videos or live broadcasting.

There are not only professional stoves, but also various lighting groups suitable for shooting videos and live broadcasts. Several other fixed camera positions have also been set up. You only need to mount the camera on it and you can use it.