Food starts with noodles

You can't drink alcohol, but you must drink whenever you drink;

He is easy-going, but chooses to be celibate all his life.

He would drink every wine and get drunk every time he drank, probably because he was unhappy.

Xu Zhuo had no intention of guessing what Feng Weiguo was thinking, but the old man always gave him an indescribable sadness.

While thinking about it, Guo Xingwang called.

"Xu Zhuo, just now Grandpa Feng woke up and wanted to eat Shanxi's sour soup mutton. I don't know how to make this stuff, can you? If not, I'll just cook some mutton and pour some vinegar later." ..."

Lamb in sour soup?

Xu Zhuo recalled the reward Feng Weiguo gave after completing the task of eating crabs. Wasn't there a dish of mutton in sour soup?

He said repeatedly: "I know how to make mutton in sour soup. How about this, I will take the mutton and the ingredients I need to go to the place where you live to make it, and let Grandpa Feng eat it while it's hot."

After hanging up the phone, Xu Zhuo came to the back kitchen, cut a large piece of mutton hind leg, and took some soaked mustard greens, as well as onion, ginger, garlic and potato vermicelli.

Mutton in sour soup is a dish that can be found in many places in China, such as Guizhou, Northeast China, Shanxi, etc., you can see this dish.

Although the names are the same, the methods are somewhat different.

For example, the sour soup in Guizhou mainly comes from the sour water made from tomatoes, while the sour soup and mutton in the Northeast need to add Northeast sauerkraut, which is loved by Northeast people.

As for Shanxi's sour soup mutton, it is made with mustard leaf sauerkraut made by Shanxi natives.

This kind of sauerkraut has a pure sour taste, and it tastes like a hint of mustard greens, which is very enjoyable. If you think the sour taste is not enough, add some mature vinegar to it, it will be more perfect.

Xu Zhuo drove to Feng Wei's country, and Guo Xingwang was boiling water in the kitchen.

When opening the door for Xu Zhuo, Guo Xingwang whispered, "Grandpa Feng seems to have remembered something sad, and has been feeling sad."

Xu Zhuo was stunned: "Isn't he drunk? Why did he sober up so quickly?"

Guo Xingwang coughed dryly: "I asked just now, and he took a sip today, and then he was stopped by your grandfather. He drank less, so he sobered up faster."

Just one sip will give you the effect of getting drunk, Grandpa Feng, you chose the wrong line.

How good it is to be an actor at this level, the acting skills are natural, you will never be criticized for lack of acting skills, and after getting drunk, you won't delay filming, it's just perfect.

When he came home, Xu Zhuo put the ingredients he had brought into the kitchen, and then went to Feng Weiguo's bedroom to say hello.

Feng Weiguo was lying on the bed, looking sluggish. Although he kept telling Xu Zhuo that it was okay, he also said that he wanted to eat mutton in sour soup just now, but he just chattered casually. Clumsy go back.

But since Xu Zhuo is here, he must show off his skills.

Besides, Feng Weiguo's current mental state is obviously not right. Although he doesn't know what he is thinking, Xu Zhuo thinks that using food to guide him should be a good way.

After all, he has enlightened so many people with delicious food, no less than Feng Weiguo.

In addition, today I will show Feng Weiguo how to cook Shanxi cuisine by myself, so as to divert his attention and save him from being sad all the time.

After making up his mind, Xu Zhuo came to the kitchen and began to prepare mutton in sour soup.

This dish is a home-cooked dish, and there are not too many restrictions and fixes. Anyway, after making sour soup, put the mutton in and cook it. The hot and sour mutton is delicious and appetizing, and it tastes very warm. It is Shanxi Datong A must-have dish in winter in the region.

Xu Zhuo soaked the mustard leaf sauerkraut from the store in clean water to remove the dust, impurities and excess salt on the mustard leaves.

While soaking the mustard greens, Xu Zhuo sliced ​​the mutton hind leg into thin slices with a kitchen knife.

The mutton used in this dish must be cut into the kind of thin slices that are used for hot pot. In this way, the mutton will be cooked in the sour soup when it is cooked. It will not only taste more tender, but also increase the freshness of the sour soup. taste.

If the cooking time is too long, not only the mutton will become old, but also the sour substances in the sour soup will be volatilized, causing the taste of the sour soup to deteriorate.

When Xu Zhuo was cutting the mutton, Guo Xingwang came over and asked curiously, "Xu Zhuo, are you going to eat sauerkraut mutton?"

Sauerkraut mutton is a Sichuan-style recipe, which is to cook mutton in the same way as pickled cabbage fish. It tastes sour, spicy, and appetizing.

Shanxi's sour soup mutton is indeed similar to sauerkraut mutton, but there are differences.

The biggest difference is that the last step of sauerkraut mutton needs to be splashed with oil to increase the spicy taste of the dish.

The sour soup mutton does not have this step, which is the biggest difference between the two.

In addition, when eating sauerkraut mutton, the sauerkraut is shredded and can be easily picked up with chopsticks.

The sauerkraut in the sour soup mutton needs to be chopped so that the sour aroma can be stimulated to the greatest extent.

While cutting the meat, he explained to Guo Xingwang the difference between the two.

After the mutton is cut, bring the mustard leaf sauerkraut over and start cleaning. Although these mustard leaf sauerkraut are not good in appearance, they are the absolute protagonist in this dish.

Whether the mutton is delicious or not depends on these mustard leaf sauerkraut.

Chapter 1314 Feng Weiguo: Are young people nowadays so confident?

The leaves of sauerkraut are wrinkled, and they should be washed several times when washing, so that the mud and dirt in those folds can be washed away.

In addition, washing it several times can also wash away the excess salt and the peculiar smell produced during pickling, making the sauerkraut taste more outstanding and taste more delicious.

After washing, Xu Zhuo chopped up the sauerkraut.

But it's not too broken, it's almost like cutting the sauerkraut into small pieces of two centimeters square.

After cutting it, he washed it again with clean water, then squeezed the water from the sauerkraut vigorously, and began to prepare the ingredients for making sour soup mutton.

This delicacy is actually mainly soup, so the ingredients are very simple, which can prevent the soup from being too strong and unpalatable.

Xu Zhuo prepared some ginger shreds. Ginger shreds has the effect of dispelling cold and sweating. It is good for health to eat more when the weather is cold. In addition, today he cut some more to let Feng Weiguo hangover.

In addition, I also cut some green onions and millet peppers that are used with the shredded ginger.

In addition to these, Xu Zhuo also prepared some chopped green onions and coriander leaves, but these are not for cooking, but for garnishing after they are put out of the pan.

Then, Xu Zhuo looked through the refrigerator in the kitchen and found some dishes like Flammulina velutipes.

Probably when the three of them were at home before, they ate hot pot at night, and there was actually a small packet left. After Xu Zhuo cut off the root, he washed it with clean water and put it in the pot later.

Then he dug out some dried fungus, grabbed a handful and soaked them in clean water.

As a no-brainer ingredient, fungus can be used in almost any dish, and the usage is very simple. You only need to soak it in water for a while, and then remove the root of the fungus after soaking.

After finishing all this, Xu Zhuo poured out the potato powder and soaked it in clean water. This was done to remove the peculiar smell from the potato powder, and it would taste better after it was put into the pot later.

After everything was ready, Xu Zhuo set up the frying pan and started preparing for the production.

After the pot was heated up, Xu Zhuo poured some peanut oil into it, then put the onion, ginger and millet pepper into it and stir-fried.

After frying the aroma, Xu Zhuo put the dried sauerkraut in and stir-fried.

Because sauerkraut doesn't have much water, it clumps up when it's first put into the pot, and it's not easy to fry.

Xu Zhuo lowered the heat a bit, then took a spoon and slowly turned the sauerkraut in the pan. This step requires a certain amount of patience, because the fermented smell produced by pickling will dissipate only when the sauerkraut is fried. , the rest is the tempting sour aroma, so be sure to fry for a while.

When the sauerkraut was fried and a scent wafted from the pot, Xu Zhuo took the prepared hot water and poured it into the pot.

For this step, it is reasonable to use high soup, but the high soup in the store is too troublesome to carry, and Feng Weiguo's current situation is not suitable for eating too greasy, it is better to be refreshing.

So Xu Zhuo used hot water.

Pour hot water into the sauerkraut frying pan, which can stir-fry the lutein in the sauerkraut leaves, making the color of the soup more beautiful.

If Xu Zhuo prepared some yellow chili sauce and pumpkin soup and poured it into the pot, then this dish would change from sour soup mutton to golden soup mutton.

But Xu Zhuo was too lazy to show off his skills, and this dish was for soup, so there was no need to make it so complicated, so he didn't have to prepare it that way.

He turned up the heat, and soon the soup in the pot was boiling.

Don't be impatient at this time, let the soup in the pot boil for a while, and let the peculiar smell in the pot evaporate with the water vapor.

Then, Xu Zhuo began to put side dishes in it.

Flammulina velutipes, potatoes... and other side dishes were all put into the pot and boiled. After the water in the pot boiled again, gently skim off the foam with a spoon, and then Xu Zhuo began to season.

He first put a spoonful of table salt into the pot, then a tablespoon of mature vinegar, and finally put some white sugar for freshness and white pepper, which also has the function of sweating.

These few things are enough, and the taste of sauerkraut can make this dish perfect.

After seasoning, the only step left for this sour soup mutton is to inject the soul, put the mutton.

Xu Zhuo took the mutton and put them into the pot one by one at a very slow speed, because he wanted to keep the sour soup in the pot boiling and at the same time to make the mutton thoroughly cooked.

Although mutton is tender and delicious, it must be cooked well, otherwise it will easily spoil your stomach.

After all the mutton is put into the pot, the sour taste is matched with the unique fresh fragrance of mutton. Just smelling this smell makes people greedy.

Xu Zhuo waited for the soup in the pot to boil completely, then stirred it twice with a spoon to make sure that all the mutton had changed color, then turned off the heat, and then poured all the soup and vegetables in the pot into a prepared white porcelain basin .

After pouring it in, sprinkle chopped green onion and coriander, this hot and sour appetizing and nutritious sour soup lamb is ready.

Xu Zhuo put the mutton on the dining table, and Guo Xingwang walked out of the bedroom with Feng Weiguo.

Originally, Feng Weiguo was still a little awkward, because he was just in a bad mood, but Xu Zhuo and Guo Xingwang took care of them like patients, which made him feel very sorry.

But when he saw the mutton in sour soup made by Xu Zhuo, he was a little moved.

"Xiaozhuo, is this the sour soup mutton you made?"

Xu Zhuo nodded: "How about you try it? I haven't eaten Datong's sour soup mutton, but I heard that the taste is very good. Please help me check and see if my sour soup mutton is good."

Feng Weiguo was delighted when he heard it.

I have never eaten it, but I still want to get started.

Are young people today so confident?

He sat down, took the spoon from Guo Xingwang, skimmed the oil in the basin first, and then scooped up a spoonful of sour soup.

When scooping it up, he said to Xu Zhuo and Guo Xingwang: "Although the name of this dish contains mutton, the key lies in the soup. The quality of the soup directly affects the quality of the dish."

While speaking, he put the spoon by his mouth, smelled it first, and nodded slightly. The aroma and color of the soup are quite good.

It depends on how it tastes.

Feng Weiguo blew on the spoon, and then put the sour soup inside into his mouth.

As soon as he entered, his originally sluggish expression suddenly became exciting.

"This sour soup... is so good, it's exactly the same as the mutton in sour soup in Datong, Xiao Zhuo, have you never eaten mutton in sour soup in Datong?"

Xu Zhuo nodded: "I haven't eaten it, but I saw some tutorials and videos on the Internet, and I thought about it again. Grandpa Feng, is this sour soup mutton okay?"

Feng Weiguo nodded heavily: "Yes, that's great, it's even more professional than those chefs in Datong."

After finishing speaking, he scooped up another spoonful with the spoon, and after putting it into his mouth, he sighed with emotion again: "It's delicious, it's really delicious, don't just stand still, try it together, this is delicious." The sour soup is so comforting to drink..."

Chapter 1315 Minced Meat Capers

Guo Xingwang was a little disapproving of Feng Weiguo's words, because he didn't eat so much mutton in the pot, so what kind of sour soup would he drink? No matter how good the soup is, can it taste as good as meat?

Although he is not very interested in mutton, the mutton in Sifang Restaurant is really delicious.

Not to mention that there is no smell, the key is that it tastes very fresh and tender, full of fragrance.

He picked up a piece of mutton and put it into his mouth, and immediately a sour smell flooded into his mouth. This taste, coupled with the fresh and tender texture of the mutton slice, was unexpectedly delicious.

It's even more enjoyable than when I ate instant-boiled mutton in the store.

The mutton is still the same kind of mutton, there is no change, the main reason is the taste of this sour soup, it is really comfortable to eat.

The sour taste is not too strong, because both sauerkraut and mature vinegar have been boiled in the pot for a while, so the strong sour taste has dissipated, and the remaining taste is very soft. After drinking it, it is warm.

In the late autumn when the cold air is raging, drinking this sour soup will make people happy physically and mentally.

After Guo Xingwang ate two slices of mutton, he also picked up the spoon and started to drink the soup.

Mutton can be eaten at any time, even as long as he wants, he can make himself a bowl of mutton soup when he returns to the store to enjoy himself.

But this sour soup is so classic that Guo Xingwang, who didn't care about sour soup at first, couldn't help but pick up the spoon and drink the sour soup in the basin.

While drinking the sour soup, Feng Weiguo began to talk about why he was in a bad mood today.

He watched Zhao Jinma's countless scenes full of guests, relatives and friends, and he always felt like a loser.

People, when they get old, they always want to be lively, otherwise Feng Weiguo wouldn't stay in a restaurant every day and hang out with a group of young people.