Who knows! As soon as I returned to the mountains to farm, I encountered a natural disaster.

The largest field snail is nearly the size of two thumbs, and the smallest one is also as big as a thumb. The largest wild stone snail is only the size of a thumb, and the average size is the size of an index finger.

The small size does not matter, it is mainly used for making soup, not for eating meat.

Mu Xi didn't get anything so he walked over to Zhao Yeqing to take a look. When he came over, he saw her lying on the ground as if she had found money, happily picking at the snail on the stone.

Walking over to join the fight, the two of them harvested a basket of stone snails in less than twenty minutes.

Zhao Yeqing also found a lot of wild vegetables nearby. Although there were animal activities here, many of the newly grown branches, leaves and vines had been partially eaten, and even the lichen and moss on the stones showed signs of being eaten.

But the water here is abundant and the vegetation is luxuriant. If you look carefully, you should be able to find a lot of delicacies.

But she really wanted to eat snail rice noodles today. There was no ready-made rice noodles at home, so she had to go home and make them quickly before she could eat them. She couldn't find this wild vegetable today and would come back the day after tomorrow when she had time.

The most troublesome step in handling snails is probably to cut off the tail.

After they got home, they soaked the snails in water and added some oil to the basin. The snails soaked before had to be soaked in water again.

By three or four o'clock in the afternoon, it's almost time to take it out and brush it and cut off the tail.

Snails live in water, so there will be some sticky substance on the surface of the watch, like a water bath, so you need to use a hard-bristled brush to clean it.

Mu Xi took out a pair of pliers and cut off the tail of the cleaned snail.

While Mu Xi was handling the snails, Zhao Yeqing started making rice noodles in the kitchen.

The process of making rice noodles is more complicated than making noodles. I don’t have a rice noodle pressing machine at home, so it’s not impossible to use bamboo to make a hand-pressed rice noodle. It’s just a little troublesome, and I can’t make it today.

Zhao Yeqing plans to make cut noodles.

The cut noodles are somewhat similar to the river noodles in Guangdong Province. They are both wide and flat strips.

She has eaten this kind of rice noodles in both Hunan and Guizhou provinces. When she goes to a local store to eat rice noodles, the store will always ask if she wants round noodles or cut noodles. People in Guizhou sometimes use it to replace the snail noodles. rice flour.

There is a lot of rice flour left from last year. I take it out and mix it into a paste, then spread it on the steamer and steam it until it becomes like a thin pancake. It becomes translucent after steaming.

When Zhao Yeqing's rice noodles were fried, Mu Xi also brought in the brushed snails and stone snails to prepare for frying.

The soup base of snail noodle is not only made of snails, but also beef bones, chicken bones, and pork bones. It happens that these bones for making soup are available at home, so I took a big pot and put all the bones in, added water and boiled over high heat.

After blanching, skim off the foam and continue to simmer over high heat. Whether it is chicken soup or bone soup, as long as it is cooked over high heat for more than ten minutes, the color of the soup will turn white.

After Mu Xi watched the soup turn white, he removed the two firewood and let the soup continue to cook in the pot. When he saw that Zhao Yeqing had taken down the steamer, he set up another pot and started frying the snails.

The soup base of snail noodles also needs to add a lot of spices. The spices at home are not enough, so you can only add what is available.

Stir-fry the stone snails with chili and seasonings until the water evaporates, then add them to the soup and continue to simmer over high heat.

Zhao Yeqing's rice noodles have already come out of the pot. Fold the thin noodle sheets one by one and cut them with a knife. Cut them into long strips about the width of your little finger and set them aside for later use.

Take out two pieces of pickled bamboo shoots from the jar, which is the soul of snail noodles, and add a few pickled beans that have been soaked until they turn yellow, and cut them all so that they can be placed on the plate.

On the small stove, Mu Xi started frying snails again. Both stoves were occupied, but she still had to fry some peanuts.

I squatted next to the fire pit, took out a few red-hot charcoals from the fire pit and put them aside. I took the smallest iron pot and placed it directly on the red-hot charcoal blocks, poured oil and slowly fried them. peanut.

After the peanuts are fried, Muxi's escargots are also fried. Finally, perilla is added and the pot is covered. Take the pot off the stove and continue to simmer for a while, allowing the aroma of perilla to penetrate into the snails.

He took three more eggs from the basket hanging on the wall, knocked them into the bowl and quickly stirred them into foam. When Zhao Yeqing saw him taking the eggs, he had already set up a frying pan on the small stove in advance.

How can you eat snail noodles without fried eggs?

The well-beaten egg liquid was suspended more than ten centimeters above the oil pan, and the egg liquid began to be poured in slowly. As soon as the yellow egg liquid entered the hot oil pan, it immediately floated and was fried into a meringue.

A total of four fried eggs came out of three eggs. The golden fried eggs were neatly placed on the plate. Mu Xi was about to take out the crumbs from the oil pan when Zhao Yeqing picked up two small ones with chopsticks. Blow some crumbs into your mouth.

When Mu Xi saw that she was about to eat, he poured the crumbs into the plate, "Is that enough? I'll fry two more if it's not enough."

Zhao Yeqing nodded: "That's enough, that's enough. I just love eating the leftover crumbs, it's very fragrant."

The fried eggs are fried, and all that's left is waiting for the soup base in the pot.

Seeing that the small stove was free, Zhao Yeqing was afraid that the rice noodles would not be enough, so he mixed rice paste with rice flour and steamed a few cages of rice noodles.

The vegetables are almost ready. The only thing missing now is that the green vegetables have not been cooked yet. There is no need to make red oil again. This is something that is always available at home. I just ground the beans the day before yesterday, and the fried yuba is also freshly made.

Mu Xi walked to the vegetable garden, took out a small basket of lettuce leaves, washed them, boiled them in water and cooked them and put them aside.

It's a pity that there is no water spinach, otherwise putting water spinach in the snail noodles would be more authentic than putting lettuce.

Zhao Yeqing opened the lid of the pot and saw that the soup in the pot had changed from white to rich and yellowish milky white, and a fresh fragrance rushed straight into his nose.

The rice noodles have been divided into two large bowls. I took a large spoon and poured rich and fragrant soup into each bowl. After pouring a spoonful of spicy oil, the side dishes prepared before were neatly stacked.

While Zhao Yeqing was preparing the noodles, Mu Xi scooped up a bowl of snails, picked out all the snail meat and put it into the snail noodles.

I can't be hungry alone

Zhao Yeqing's mouth watered with greed.

Stir the ingredients and rice noodles together, pick up a spoonful of rice noodles and put it into your mouth.

The difference between cut vermicelli and round vermicelli is that there are many invisible tiny holes on the surface of the cut vermicelli. When placed in a rich soup, it absorbs the soup and is very delicious.

When the smooth rice noodles popped into his mouth, Zhao Yeqing felt the fresh air rising straight up to Linggai. The wild stone snails in this mountain stream were sweeter and richer than the soup made from the stone snails farmed outside. Just talking about this soup base, she felt I have never tasted anything fresher than this.

Mu Xi's experience was more intuitive than hers. He took a sip of the soup as soon as it was served. It was so fresh that he felt a little sick. The subsequent sweetness brought by the umami taste was unmatched by any sugar.

After eating half of the rice noodles, Zhao Yeqing soaked the golden and crispy fried eggs. Fried eggs that are full of soup are the most delicious.

The only sound left in the entire kitchen was the sound of sizzling noodles.