Chapter 804： Here, can you carry it? (1/2)
Jangshui noodles is a traditional pasta in the Shaanxi-Gansu region. It spreads over a wide area. Before the cataclysm, everyone in each area and every small shop had different selections and preparation methods.
The syrup actually refers to the syrup of the syrup. The dishes in it are usually celery, mustard, bittern, lotus, cabbage, radish, etc. Different regions have their own preferences, just There are even various ways to ferment the slurry. Some areas use rice-washing water as the slurry, some areas use the leftover slurry from tofu, and some people prefer clean noodle soup without oil stars...
Generally speaking, in the case of high temperature, whether it is rice water or noodle soup, it will naturally ferment, bubble and become sour after a day and night. The production cycle of water vegetables will not exceed three to five days at most. It is convenient and fast.
The color of the fermented mashed vegetables is bright and transparent, and the unique sour aroma after fermentation will feel very appetizing.
According to legend, the name Jiangshuimian is still the ancestor of the Han Dynasty, Liu Bang and Xiao He, who were alone in the moonlight...Ah no, when they ate noodles in Hanzhong, it is also said to be the name of Zhang Fei of Xixiang Hou at that time. Xixiang's slush noodles—continuous eating and continuing.
Yangyang Chinese, a wide variety of cuisines, and numerous factions.
However, there are many things that have different degrees of overlap.
So when Lin Chou saw the very sour salted vegetables, he suddenly remembered such a thing. Of course, there is nothing wrong with using the preserved salted vegetables to make the salted vegetables.
Unwrap the mustard greens coiled in one place, chop them, place them in clean rice-washing water, and spare a few fresh potherb mustard, find a clay pot and put it in a hot air box.
After thinking about it, I made up a few pinch of pepper buds.
The utensils used for making water vegetables cannot be made of iron, otherwise there will be a rusty smell, the color of the water vegetables will become very embarrassing, and the porcelain can not be used. Only rough unglazed pottery can be used, which has good air permeability and the resulting water vegetables are more grounded. child.
Since he was not entertaining customers, he was naturally not so particular, and Lin Chou was more interested in his own taste.
He prefers to ferment with refreshing rice-washing water, which takes a short time and prepares food quickly. He mainly likes the taste.
Wu Ke had a bad feeling--
”I'm going... it's starting again... Every time Brother Sorrows meets each other, I always have a frightful rush!”
”I used leftovers again... My heart, to cool off the cold, is there something weird to eat this morning...”
”Should I eat, eat it, or eat it... Wouldn't it look like a shame if I didn't eat it...”
Well, based on word of mouth and indisputable facts, a certain Lin boss himself has a strange taste.
For example, the horse meat noodle soup that no one dared to teach except Lin Chou...Although he insists on calling it...what is it? ? ?
Forget it, no one cares anyway.
Five minutes later, the mashed vegetables were done, and the noodles were reconciled.
The vegetables in the syrup not only have salted vegetables as a primer, but Lin Chou also put the potherb mustard.
The newly-produced sesame seeds are fresh and tender in color, and the syrup is thick and mellow, giving a wine-like texture.
It smells slightly sour and fresh.
Although both syrup and vinegar taste sour, they are completely different.
The acid of the slurry is not strong in the acid, and the fragrance is in the acid. The acid is soothing and comfortable.
Lard and noodles are the most authentic pair. The white as snow lard melts in a pot. Stir-fried salted vegetables, tender ginger, green onions and dried chilies. After the fragrant flavor, the lard is cooked. The whole section of potherb mustard, a little slurry water, then add water to boil.
The ratio of slurry water to water should be controlled at just one to three, which is the acidity that Lin Chou likes.
When the water splash is boiled, the noodle soup is already ready, just set it aside.
Boil the noodles in another pot and stove. The noodles are hand-pulled, **** wide, thin as paper, and translucent.
There is no need to overcook the noodles, leaving a bit more tenacity is a bit more of the original aroma of the wheat.
Four big old bowls for noodles, topped with a lot of noodle soup.
Seeing Lin Chou hugged a bowl and went out, Wu Ke Leng asked.
”It's over?”
No one answered.
No vinegar is added to the water and noodles. It is best with spicy oil or spicy paste.
Sour, spicy, refreshing, and original flavor, without much description, these three are already the essence of the water surface.
Su Yourong followed Lin Chou's appearance, holding a bowl larger than her head and leaning over—
I can’t squat down. The noodle bowl is too big and the soup on top is heavy. I squatted like Lin Chou for fear of falling. The little apprentice who had worked hard for a long time simply found a small bench and sat down, snoring. Cheerfully instigate the face.
Lin Chou glanced at him and smiled.
The little apprentice blushed and whispered,
”I used to be scolded if I couldn't instigate noodles at home.”
Lin Chou raised his eyebrows,
”I don't instigate what it is to eat noodles, it's just that way to eat noodles!”
Well, the little apprentice is probably going to be taken crooked.
Lin Chou will go to the hospital for a while, otherwise he will make another tiger-skin green pepper that matches the surface of the water.
That's the case, Su Yourong is also hissing hot without the tiger skin green peppers, haha, his face is flushed and red.
The hot and sour and refreshing noodles with a little bit of pepper buds and tingling sensation in the noodles are very interesting and very special.
After taking a few mouthfuls of noodles and then filling them with a big mouthful of noodle soup, I always feel that the noodles just now are not swallowed in my stomach.
Obviously there is no extra seasoning, the almost crystal clear noodle soup, but people can't stop at all.
The finishing touch is the whole section of potherb mustard, with a bit of pliable appearance, it is amazingly crisp when it is bitten in the mouth, and the bulgur physalis splashes out between the teeth. This is the noodle dish.
The four people squatting in a row by the threshold together instigated their faces and looked extremely imposing. They were sweating profusely, without looking at what they were eating, giving people a sense of ”the food in their bowls are delicious”. .
Wu Ke raised his thumb.
”This noodles are a match for the bowl of fried noodles that I ate in the alley when I left the research institute for the first time!”
Lin Chou squinted at him,
”Jianjiang noodles?”
Wu Ke said while agitating,
”Yeah, I was only twelve or thirteen years old that year, hey... and a little girl squatted at the gate for five hours with a high temperature of 37-8 degrees, and found a chance to slip out when the guard was changing. ...Playing and wandering, everything is fresh. I feel hungry when it gets dark. There is a stall selling fried noodles at the entrance of the alley. Hey, I ate eight bowls! My belly is bulging and pregnant. Like a baby, he hugged his belly and hummed, and couldn't run at all...”
Su Yourong: ”???”
”Hey ha, where did I know the circulation point at that time? I had finished eating and had no money. I wanted to run and couldn't move forward. I was dumbfounded... We were carried all the way from the gate of Shangcheng to the research institute.. .I’ve lost my face...just the taste of the fried noodles is still remembered...”
Su Yourong's eyes gleamed, and he put up a wispy white jade thumb.
”Wow, Wu Ke, you are amazing, eat Bawang's meal!”
Wu Ke flicked his hair,
”Ahaha, concession and concession...”
Su Yourong's face darkened,
”I've never been to the alleys in the Xiacheng District. I haven't even visited the Shangcheng District. I heard it's fun... Is there a lot of delicious and fun...”
Wu Ke was taken aback.
”Ha... There are not as many delicious foods as your master here, ah, as for the fun, there are really a lot of them, let me tell you, Sikong and I were there all day... Hey hey... Big sister, what are you doing by pulling my ears...”
Chi only looked contemptuously,
”Don't think I don't know where you all go.”
Wu Ke talked,
”Uh... man... you know...”
”roll!!”