Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 487 Adding Crispy Whistle to Sour Soup Noodles Is Always a God!Yan Bao, I wish you a happy engagement! 【Subscribe】

Lin Xu took the soaked rice noodles out of the water and put them in a basket to control the water.

Sour soup powder is generally divided into pork powder, mutton powder and beef powder according to the different meat. Lin Xu brought some pork tenderloin and pig small intestine when he got off work yesterday, and planned to make pork powder.

He took the pork tenderloin and the pig small intestines that were cleaned yesterday out of the refrigerator, cut the tenderloin into thin slices, and marinated them with soy sauce, onion and ginger water, pepper, egg white, and cornstarch.

Then wash the pig's small intestine and cut it into hob segments, wash it with starch, and marinate it with condiments such as soy sauce.

When the noodles are cooked later, put the pork and small intestines in, and they will come out of the pot when they are raw. The pork is fresh and tender, and the small intestines are crispy.

Originally, Lin Xu wanted to bring some pork liver, but if the raw pork liver was refrigerated overnight in the refrigerator, the taste would become fishy, ​​so it couldn't be cooked in this hot method.

After preparing the meat ingredients, Lin Xu began to prepare the vegetarian ingredients.

Put the washed lettuce leaves in the water control basin, cut the chives into minced green onions, scald the tomatoes and cut them into cubes, chop the red pickled peppers, and cut the pickled radish into thin slices.

It is reasonable to say that Guizhou sour soup powder should use red sour soup.

However, the red sour soup needs to be fermented with boiled glutinous rice and soaked in ingredients such as tomato, red pepper, and ginger. The production cycle takes at least one month.

It would be too late to make it now, so Lin Xu planned to prepare it with tomatoes, pickled peppers, pickled radish and pickle water.

Well, as long as the hot and sour taste is in place, it tastes just as delicious.

After these ingredients were prepared, Lin Xu took another barbed wire and put it on the stove, and put a handful of dried chili, green chili and millet chili on it to make a paste of chili.

Then two more tomatoes were burned.

This charred tomato and chilli is mashed together with ingredients like garlic, ginger, and cilantro for a very simple hot and sour dip.

When the dipping water is ready, it's time to cook the noodles.

Heat up the pan, pour in some cooking oil, put ginger slices in the hot oil and sauté until fragrant, then pour in the peeled and diced tomatoes, and stir fry the soup.

Be a little patient at this step, and fry the diced tomatoes until they become mushy.

In order to speed up the gelatinization of the tomato, you can put some salt in it, but not too much, because the pickled pepper sour radish and kimchi water contain salt, and it will become salty if you add too much.

When the tomatoes are completely gelatinized, add the chopped pickled peppers and pickled radish, and continue to stir fry.

Pickled peppers and pickled radishes will inevitably have a fermented smell when they are pickled, so they should be stir-fried more during this time, so that the smell can be released with the water vapor.

Then pour in the prepared kimchi sour water.

Bring to a boil on high heat and cook for a while, also to remove the peculiar smell of kimchi fermentation.

Boil well and pour the same amount of pork bone broth.

The sourness in the soup is too strong, and it needs to be neutralized with a fragrant soup. The best choice is naturally pork bone broth. This kind of broth has a mellow taste and is very enjoyable to eat.

If you want to make mutton powder, then replace it with mutton soup, and use beef bone soup for beef powder.

What kind of ingredients are used to match what kind of soup, so that the taste is delicious enough.

After boiling, the capsaicin and tomato paste in the pickled peppers dyed the soup in the pot an attractive red.

If you put in a freshly killed live fish at this moment, it will be the famous fish in sour soup in Guizhou.

Lin Xu poured the rice noodles into the pot, brought it to a boil, then added a little bit of white sugar for extra freshness, a little light soy sauce, and a little bit of sweaty pepper.

When the rice noodles are cooked through, reduce the heat to a low level, then put the pork and small intestines into the pot.

About the shape of pork and small intestines, turn on the high heat and boil, turn off the heat, add lettuce, stir, let the rice noodles cover the lettuce, then pour in the paste pepper and crispy whistle, a pot of sour and delicious sour soup with crispy whistle powder is ready Finish.

Lin Xu brought two small casserole pots, washed them and heated them on the stove, then poured the prepared sour soup powder into them.

The sound of sizzle and lala completely mobilized the appetite.

"Baby, come down to eat."

"Good good!"

Shen Jiayue, who finished the aerobics, looked at the two casserole rice noodles on the table, and her eyes were filled with little stars:

"Wow, that looks so tempting!"

Lin Xu put two freshly fried eggs into the casserole, and this rich Guizhou-flavored breakfast officially started.

The two each held a small bowl, dipped some rice noodles from the casserole into the dipping water, and lowered the temperature of the rice noodles by the way, then poured them into empty bowls, and began to feast on them.

The temperature of the soup in the pot is relatively high, so you can’t drink the soup at the beginning, you have to eat rice noodles and various ingredients first.

In fact, this is the same way of eating cross-bridge rice noodles in Yunnan. The staple food is eaten at the beginning, and the step of drinking soup is left at the end.

The texture of the rice noodles is smooth, and you can taste the rich rice flavor in your mouth. With hot and sour dipping water, it tastes sour, spicy and appetizing.

After a few mouthfuls, the cold on my body was completely driven away.

After eating the rice noodles, put a chopstick of fresh and tender pork loin or crispy pork intestines. If you eat it so deliciously, the satisfaction brought by the food will be even stronger.

But the most amazing thing is the crisp whistle inside.

It has been almost 10 minutes since the crispy whistle was put in the pot, but it still maintains a crispy taste when it is delivered to the mouth.

It has not been softened by the hot and sour soup, and the salty and slightly sweet taste has not faded.

This is different from lard residue. Because lard residue is still relatively high in oil, if it is soaked in this way, it has already been rehydrated and softened, and it will taste greasy.

But these crispy whistles are still crispy and delicious.

Just like the perseverance of Guizhou people, no matter how the world changes or the ups and downs of the years, they never change the love for life in their bones.

"It's really delicious. No wonder the locals love noodles so much. I fell in love with it after one meal."

Shen Jiayue ate happily, and the small pot of sour soup and crispy rice noodle satisfied her fantasies about all delicacies.

Moreover, there are meat and vegetables in this pot of noodles, vegetables and fried eggs, as well as sour red soup and the same delicious dipping sauce, plus smooth rice noodles, it is simply impeccable.

"Xu Bao, can we still eat like this from now on?"

"Okay, it's quite simple to make, and it's easier than the previous breakfast."

Lin Xu thinks that tomorrow he can fry some deep-fried dough sticks, or fry some glutinous rice cakes, or cut some tofu.

In addition, beef or mutton can be used, and some beef and sheep haggis can be added to enrich the texture and taste as much as possible.

Before the pot of noodles was finished, the two of them were already sweating.

As a last resort, the young couple went upstairs again and changed into thinner pajamas, then sat at the dining table and continued to enjoy the joy of the powder.

After eating the noodles and vegetables in the pot, the soup is not so hot anymore.

Use a soup spoon to scoop some puffs into your mouth, and immediately the delicious sour soup and the taste of various ingredients flood into your mouth.

Even people who don't like soup, when they come across this kind of soup, they will want to have another spoonful, two spoonfuls... until they can drink all the soup in the pot.

"Xubao, the food in many places is to drink soup before eating. Why do you eat soup first in Yunnan and Guizhou?"

This question brought out Lin Xu's knowledge of geography that had been silent for many years from the depths of his mind.

He smiled and said:
"The climate on the Yunnan-Guizhou Plateau is cold and humid, so we can only use boiling hot sour soup to keep the food warm, so as to ensure that every bite of noodles or noodles is hot. In addition, this is also related to the firepit they use."

Almost every rural household in Southwest China has a firepit.

Not only used for cooking and cooking, but also important heating equipment.

When I first started eating, the fire pit was burning red, and the rice noodles in the casserole kept gurgling. At this moment, I couldn't drink the soup at all, so I had to eat the noodles first.

By the time the noodles were almost eaten, the fire in the fire pit had already been extinguished.

Now, with a small bowl, scoop some sour soup from the pot, sip it, and chat casually with the family, telling the elderly to pay attention to their health, and telling the children to study hard.

After Lin Xu described it like this, Shen Jiayue said with a look of longing:
"It sounds very emotional. When we go back to our hometown, let's also set up such a firepit to chat and warm up around the fire?"

"The structure of houses in the north cannot use a firepit. If you want to experience the feeling of talking at home around the fire, you can just get a small charcoal stove."

In an old house with a firepit, the walls and roof are ventilated.

The outside wind comes in through the cracks at the base of the wall, goes up along the position of the firepit, and blows out through some gaps in the roof, so there is no need to worry about being smoked or carbon monoxide poisoning.

In addition, this structure also provides a strong guarantee for making bacon. The finished bacon is hung on the firepit to smoke for a period of time, absorbing enough smoke, and the smoked bacon is naturally very delicious.

The so-called fireworks in the world are the most soothing to the hearts of ordinary people. This is the truth.

"The charcoal stove is also good. When I was a child at my grandma's house, I used briquettes. When I was warming up in winter, I could put some peanuts or steamed buns on it. The kang was delicious and crispy. My dad would always grab it with me. It's bad. Be ruthless!"

Lin Xu said while tidying up the kitchen:
"This is a good thing. Many people have been looking forward to having such a happy relationship with their parents, but in the end it turned out to be cold, and the relationship between father and son is the same as that of superiors and subordinates."

After tidying up the kitchen, Shen Jiayue specially changed Dundun into a festive little sweater, and drove to the store with it in her arms.

Today is the big day of Chen Yan's engagement, and the whole family will come, so Dundun should dress up handsomely, after all, it is a favorite of the elders.

On the way, Shen Jiayue sat in the passenger seat and said:
"I read an article saying that cats are very sinister animals. It seems that since 4000 years ago, they have consciously approached humans by imitating babies, and obtained human care and pampering..."

Dundun who was lying on the back seat looking at the scenery outside the window: "!!!!!!!!!"

Is this insidious?
This is to use the lowest cost to obtain the quality of life without labor and food and clothing, which is called wisdom.

Humans, you have lost too much to cats!

"Xubao, why do you think people are strict with dogs but tolerant of cats?"

Right now there was a traffic light ahead, Lin Xu stopped the car slowly, said with a smile:

"It's not too harsh. Dogs are social animals, and they have a sense of hierarchy in psychology. If you are strict once in a while, the dog's temper will be restrained a lot, otherwise it will become a house demolition expert, because it regards itself as the head of the family. gone."

"What about the cat?"

"No matter what time the cat thinks that it is the master, it has no sense of dignity, if you treat it badly, leave, if you don't keep the master here, then change to a shit shoveler."

Shen Jiayue turned her face to look at Dundun and asked:

"Son, will you leave us one day?"

Dundun blinked, then flicked his tail, and put his paw on Shen Jiayue's hand by the way.

Obviously, it doesn't go.

Shen Jiayue was moved:
"Wow, let me just say, my son won't leave. Don't worry, we won't abandon you at any time. If you get sick in the future, Dad and Mommy will go out of their way to see a doctor for you. No Abandoned."

When the green light came on, Lin Xu shifted gears and started, saying to himself:
"The person who said smashing pots and selling iron must not know how to live... A complete pot is very valuable. If you smash it and sell scrap iron, the price will be reduced by more than ten times."

Shen Jiayue:? ? ? ? ? ?
Why can you accurately pour cold water on my head every time?

For the sake of my son in the car, I won't bother with you now, and I will show you some color when I enter the bedroom at night!
When he came to the store, Lao Huang was unloading ingredients from the Jinbei cart.

A total of ten tables were prepared for the engagement banquet, and Lao Huang was in charge of all the ingredients.

Recently, through Chen Yan's signing of the chief chefs of those big restaurants, Lao Huang's business has expanded a lot, so this engagement banquet, he provided all the ingredients for free.

"Boss Huang looks thinner."

Lin Xu got out of the car with Dundun in his arms, and found that Huang was more energetic than before. His belly, which was originally shy, is now much smaller, and his chubby face has become sharp and angular.

Weight loss really has the effect of cosmetic surgery.

"I lost about ten pounds. A friend introduced me to ketogenic weight loss. He said that he could lose weight quickly in a short period of time. I tried it, and it did work. But the time should not be too long, or it would cause damage to the body. About every three Two weeks for a month will do.”

Put all the ingredients on the trolley pushed by Che Zai, and a group of people went upstairs.

In the banquet hall on the third floor, various decorations such as ribbons and red silk were also hung up. On the big screen, a small animation created by Geng Lele based on the process of Chen Yan and Ren Jie's acquaintance was played.

This is also a gift from Geng Lele's children's shoes.

Originally, Cui Qingyuan still felt sorry for his sons and daughters, reflecting on whether he had put too much pressure on Little Mushroom Head.

But after seeing this little animation, I realized that this girl's potential is far from being squeezed out.

Since you still have the time to learn how to do animation, let's learn Spanish as well, so as not to go back to non-English-speaking countries to scratch your head.

Lin Xu put on his chef uniform and came to the kitchen, looked at Wei Gan and asked:

"Have you started preparing the dishes for the engagement banquet?"

"It's ready. Some big pieces should be steamed or stewed. The lamb chops are also marinated. They will be grilled when the banquet is about to start. The time is short, so there is no need to start in advance."

After Wei Gan finished speaking, he pointed to the pool not far away and said:

"Just now, Lao Huang sent ten mandarin fishes, saying they are for making vinegared mandarin fishes... Do you want to do it, Lin Xu?"

Lin Xu nodded:

"Yes, I'll do it. Sister Yan is engaged to cook a dish that's not popular."

"Where are those small rapeseed?"

"I'm using it for Jadeite Shaomai. Remember to cook some Jinhua ham later, and I'll mix it into the stuffing."

The steaming time of Emerald Shaomai is only about 5 minutes. In such a short time, the fresh aroma of the ham cannot be stimulated at all. Therefore, the best way is to cook the ham in advance, and use the heat to force out the fresh aroma of the ham. Remove some of the salty taste.

If you use Xuanwei ham, just steam it.

However, the exquisite method of Jadeite Shaomai requires the use of Jinhua ham, which is more salty, so the ham needs to be boiled.

In order to earn points, one has to follow orthodox practice.

At ten o'clock in the morning, all the relatives attending the engagement banquet arrived one after another.

Some of you bring gifts, and some simply seal them into red envelopes.

Lin Xu came out of the kitchen, Shu Yun hurried over, and handed over a big red envelope:

"This is what Aunt Chen gave to Mr. Chen when she left. The total is 2 yuan. She said that this is a good thing in pairs, and she wrote a note... Are you going to pay it later?"

"I'll go upstairs to her now, and say hello to the elders by the way."

Lin Xu came upstairs with the red envelope that his mother gave to his aunt, and saw Chen Yan in red, who was chatting with Mrs. Shen at the moment.

"Sister Yan, this is a red envelope from my parents. I wish you a happy engagement!"

I still remember that when I got engaged, my aunt went over early and gave me a red envelope. Who would have thought that Mr. Chen, who was hiding from his relatives to get married at that time, unexpectedly changed his mind and got engaged.

When Chen Yan received the red envelope, Lin Xu reminded:
"My mother also left a note for you, you open it and take a look..."

After speaking, he greeted Mrs. Shen, and said hello to other relatives and relatives of the Ren family one by one, and then went downstairs to prepare food.

First make the emerald siu mai.

Take high-gluten flour, use it to make crab roe buns and make half-hot dough, then cover with a damp cloth, and start to relax the noodles.

When using high-gluten noodles, you must release the gluten of the dough as much as possible, otherwise it will be sticky and difficult to use.

After the noodles were reconciled, he brought over the prepared vegetables.

Cut off the stems, only the young leaves.

Get ready to boil a large pot of water. When the water boils, put a teaspoon of salt and some peanut oil into the pot, boil it again, put the vegetable leaves in and blanch.

Once the vegetable leaves collapse and become soft, remove them as soon as possible and put them in cold water.

This step is to cool the dish to keep it tender and crispy.

The vegetables should be completely cooled, otherwise the remaining heat will cause the leaves of the vegetables to rot, and the taste of the siu mai produced in this way will be greatly reduced.

When the vegetables were completely cool, Lin Xu took them out, put the leaves on the colander, and pressed the back of the spoon a few times to squeeze out as much water as possible from the leaves.

When the moisture is reduced, put the vegetable leaves one by one on the cutting board and chop them with a kitchen knife.

Ma Zhiqiang had never eaten Jadeite Shaomai, so he looked at Lin Xu's steps and asked curiously:

"Boss, there is no glutinous rice, no large pieces of meat, and only vegetable leaves. Can the cooked siu mai taste good?"

There is a delicacy called siu mai all over the place. Although there are sweet and salty, meat and vegetable, but only vegetable leaves are used as fillings. The only one in Huaiyang cuisine is jade siu mai.

Lin Xu smiled and said:

"It's really hard to say if it's food from other places, but the siu mai of Huaiyang cuisine is definitely not as simple as it seems on the surface... because they have a secret weapon."

Ma Zhiqiang was taken aback:
"Secret weapon? What's that?"

"lard!"

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