He was betrayed at the beginning, from a cake seller to a wealthy person

Who would have thought that the news from Zhang Chang would arrive before Zhuangzi's news. A few days after Zhang Chang returned home, he returned to Yaoshan County again.

In the morning, Zhang Chang and several escorts rushed into Lu Ji and greeted Lu Yan very happily: "Shopkeeper Lu, I'm back!"

Lu Yan was also very surprised: "Why are you back?"

Zhang Chang grinned: "There was a escort leaving a year ago, and I begged my father to let me come with him. I happened to be passing through the county town, so I came to have a meal and rest."

Lu Yan quickly called to the escorts: "Let's see if there's anything you want to eat, or tell me what you want to eat, and I'll make it for you."

The escorts were dazzled by the dazzling array of recipes and asked Zhang Chang to recommend something delicious. Zhang Chang was also in trouble. He turned to Lu Yan and asked, "Is there anything to eat to keep warm? It was really freezing all the way."

For something warmer, it’s Malatang. It just so happens that a few people can eat it from one pot, which is pretty good.

The most important thing about Malatang is the soup base. Add onion and ginger slices to the pot and stir-fry until fragrant. Add a spoonful of pickled red oil bean paste and stir-fry until the red oil comes out. Season with soy sauce, salt, sugar, pepper and wine. Pour in hot water and a bowl of milk. , the soup quickly becomes rich in color.

Take out the residue, boil it, add radish cubes, cabbage, potato cubes and other unripe ingredients. After the pot is boiled, add various meatballs and various meat slices. Then boil the pot and add noodles and freshly harvested spinach. All ingredients are added. Bring to a boil.

Add soy sauce, salt and sesame oil to the sesame paste, mince the garlic into minced garlic and soak it in water. Pour the cooked Malatang with sesame sauce and garlic water, and it's ready to eat.

The Malatang that has just come out of the pot exudes an alluring aroma, the meatballs are salty and the vegetables are fresh and sweet, and the noodles are soft and smooth, soaking up the soup. Eat it while it's hot. The spicy and delicious flavor is very satisfying. If you like it spicier, you can scoop two spoons of chili oil into it. After one bite, sweat breaks out on the tip of your nose and forehead, and you can't help but sigh with satisfaction. gas.

Spicy

The escorts were very satisfied with their meal: "You guys can do it. The place you found is really good."

One of the escorts sighed: "Cherish it, you can't eat this kind of good food twice!"

"Why do you say that?" Lu Yan asked curiously.

"It's because we mostly walk on mountain roads and village roads, and we don't go into the city much." A bodyguard said with a smile: "On the road, we eat the dry food we brought with us. If we can burn some hot water, it's good."

"Yes, all they brought were dry biscuits." Zhang Chang said, "I tasted one at home and it didn't choke me to death."

"You still lack experience. The cake has to be dry before it can be held. The softer it is, the easier it is to break." An escort said, "The more you run around, the more you'll get used to it."

Zhang Chang pouted: I can't get used to it.

Lu Yan touched her chin and thought for a moment: "Then if there is good food for you to eat on the road that is not easy to spoil, would you be willing to buy it?"

Several escorts looked at each other: "Of course I am willing. Shopkeeper, do you mean you can do this?"

Lu Yan didn't praise Haikou either: "Brothers, if you stay here for one night and leave tomorrow, it won't delay things, right? I want to study it, can you guys come and take a look tomorrow?"

"No delay, no delay!" The leading escort immediately waved his hand: "Then we will come over tomorrow morning?"

Lu Yan agreed immediately: "Okay."

After a few people left, Lu Yan thought for a long time, imagining how to make this escort business carry food that would not perish easily on the business trip. There are two situations, with water source and without water source.

If there is no water source, if you want to eat it dry, dry biscuits and sausages are good. If you have a water source and can boil water, then instant noodles are undoubtedly the best choice.

But now, because time is tight and there is no butter, it is difficult to reproduce the modern instant noodles. We can only make a simplified version.

The first is the production of powder packets. Lu Yan has been here for so long and has never used chicken powder or MSG because she is confident that she can cook well even without them. But if it comes with instant soup packets, it would be better to have these two things. Once it is ready, you can also use it for cooking.

Making MSG is not difficult. Wash the mushrooms and chop into strips. Wash the unsalted shrimps or shrimp skins and drain them. Do not put oil in the pot, add the mushrooms, stir-fry constantly, stir-fry until the water is dry, stir-fry until it breaks when pinched, pour it out and set aside. Then pour the shrimps in and stir-fry continuously to dry up the water. Tear the seaweed in the middle and add it, and continue to stir-fry. Fry until it breaks into pieces when pinched, pour it into a bowl containing mushrooms, stir well, break into powder, and the MSG is ready.

Then make chicken powder. Cook the chicken breast. When cooking, add onion, ginger, bay leaf, pepper, and wine to remove the fishy smell. After cooking, take it out, tear it into strips, and then bake it in the oven until it is dry. Put the dried mushrooms and dried shrimps into the pot again and stir-fry them dry. Crush the chicken, mushrooms and dried shrimps into powder. The chicken powder is ready.

The flour buns for cooking noodles are easy to prepare. Crush Sichuan peppercorns into Sichuan pepper powder. Mix appropriate amounts of salt, sugar, Sichuan peppercorns, pepper, MSG and chicken powder together and stir well. The noodle buns are complete.

Then comes the making of the sauce. Most of the sauce packets in instant noodles are fried in butter so that they can condense into lumps. But Lu Yan didn't have butter, so she could only try to make a noodle sauce. If it couldn't gel, it wouldn't gel, and it would be the same if it was put in a jar.

Cut the pork into mince, mince the onion, ginger and garlic, wash and dice the mushrooms. Heat oil in a pot, stir-fry minced meat, add onion, ginger and garlic, stir-fry until fragrant, then add diced mushrooms. Fry out all the water, add sweet noodle sauce and red bean paste, stir-fry out the red oil, add rice wine, salt, sugar, soy sauce to taste, add a few spoons of freshly made MSG, stir-fry evenly, stir-fry until the aroma of the sauce comes out, add water and simmer Cook for about a quarter of an hour until the flavors of the pork, mushrooms and sauce are fully integrated, and the sauce is ready.

Mushroom meat sauce

Lu Yan also saved a portion of this mushroom and meat sauce. It is delicious mixed with noodles and spread with steamed buns. It can be used directly when you are too lazy to cook, saving time and effort.

Now we just need some bread. In fact, the purpose of this time is to make something to eat on the road, not to replicate instant noodles, so there is no need to completely make the noodles look like big waves, and there is no need to fry them. The noodles are made like that mainly for the purpose of setting the shape and also for long-term storage.

In fact, the storage time of dried noodles and other vermicelli is quite long, mainly because the water is dried out in the sun. If you want to store it for a long time, there needs to be no moisture. But if you want to avoid moisture, drying is not the only way. What are you doing guarding the oven? Drying it dry is no problem at all.

Knead the noodles as usual and stretch out the noodles. Find a large bowl, put the noodles in it and steam it, then put it in the oven and bake it until the water dries out and becomes crispy, and the pancake is ready.

All the materials are ready, all that's left is packaging. Lu Yan uses oil paper to package the powder, and one portion is as big as a modern instant flour bag. The meat sauce didn't solidify, so it couldn't be packaged in paper, so I had to find a jar to put it in, which was about three times the size of a modern Lao Ganma bottle. The noodles were shaped but still a little fragile, so they were all put in a bamboo basket. One pancake is ready for a large bowl.

Lu Yan finished everything and it was already evening.

When Lu Sheng came back from school, he was amazed at the things prepared and strongly requested to save some to try.

Lu Yan understood Lu Sheng's curiosity very well and kept two copies so that she could make him a deluxe version of instant noodles after sending Zhang Chang and the others away.