I rely on culinary skills to cry in the world of comprehension

Chapter 233 Third Martial Sister, Don't Look at Me Like This

Yan He waited for the temperature of the oil in the pot to rise to [-] degrees, and the white vinegar, which ignited at only [-] degrees, would erupt instantly like a volcano, producing countless bubbles, one after another.

Yan He has to wait until the oil temperature reaches 170 degrees, and fry it again. Then Yan He uses homemade scallion oil, pours the oil in the frying pan and heats it to 120 degrees, and fry the shallots, ginger slices, onion shreds, and garlic cloves until half dry. Then add the cleaned seven kinds of spices, star anise, fragrant leaves, hawthorn, grass fruit, fragrant amomum, white cardamom, and angelica dahurica, and fry the fragrance.

Yan He poured a circle of cooking wine and light soy sauce around the side of the pot, boiled on high heat and added salt to bring out the salty taste, sprinkled sugar to increase the aftertaste, and added the pork ribs that had been blanched before, and boiled for more than an hour and a half.

When the time was up, Yan He lifted the lid of the pot.

Look at the thick tiger skin, which is uneven and wrinkled, and the stretched eyebrows like a Shar Pei make people salivate.

Then Yan He tore off the plump outer skin, revealing the lean inner.

Heng Ha looked more and more incomprehensible, "Why are the skin and flesh separated?"

Yan He showed a mysterious smile, "I said a long time ago that what I'm going to do today is not an ordinary pork knuckle."

But...

Yan He has eaten rice noodles in small pots, rice noodles in copper pots, rice noodles in pots, rice noodles with miscellaneous sauces, rice noodles with stewed meat, and rice noodles with brain flowers, but he has never eaten rice noodles with pig feet separated from the skin and flesh.

Rice noodles are divided into Physalis rice noodles made of fermented rice and dry rice noodles made of milled powder and then dried in the sun.

Today, Master Yan will teach you how to make a home version of dry rice noodles.

Just in a small pot, pour sticky rice flour, pour oil and water, heat until thick, throw into a basin mixed with sticky rice flour, tapioca starch, salt and xanthan gum.

Someone here will definitely ask, what is xanthan gum?
Let Master Yan tell you that xanthan gum is a common thickener fermented from corn starch, which can make the production of rice noodles more stable and will not crack easily.

Then Yan He kneaded the dough into vermicelli, squeezed it into the tumbling boiling water, boiled it for [-] breaths, and it would be more refreshing after passing through the cold water.

Next, Master Yan will teach you another trick - making spicy oil.

Yan He pours rapeseed oil into the pot and heats it to [-] degrees. Add the dried chili and stir-fry until the chili becomes crispy and turns reddish brown. Take out the chili and put it in a stone mortar, then add salt, sugar, monosodium glutamate, and cooked sesame seeds to mash and pack. Put it into a small bowl, add the onion, ginger, garlic and spices to the remaining oil in the pot and fry until fragrant.

Yan He When the oil temperature rises to 150 degrees, pour one-third of the oil into the crushed chili and mix well. The second time the oil temperature rises to 180 degrees, pour the remaining two-thirds of the oil, and quickly turn it over with a spoon. mix.

Such a bowl of oily chili is ready!
Yan He came to the door of the second senior brother's room with oily hot peppers and pig's knuckle rice noodles in his hands. When she reached his door, she remembered that the second senior brother had just been struck by lightning and spit out so much blood. It would be better not to eat spicy food Bar?
Yan He silently put away the bowl of oily spicy peppers, leaving only a bowl of pork knuckle rice noodles.

But she remembered that the bowl of pork knuckle rice noodles had already been filled with oil and pepper, so what should I do?

It's impossible to make another bowl again...

The arrow was on the string and had to be fired, but Yan He still knocked on the door, and Nan He's voice came from inside, "Come in."

As soon as Yan He pushed the door, he raised the bowl of pig's knuckle rice noodles very high, trying to prevent him from seeing the full red oil, "Second Senior Brother, look what I brought you!"

Yan He swears, pretending that nothing happened, "This is really good for your body!"

Nan He looked at the pork knuckle rice noodles. The rice noodles were white and transparent, the meat was tender and slender, the red oil was spicy and sticky, the soup was clear and thick, and the big pork knuckle...wrinkled and crispy, slippery...

Nan He swallowed his saliva rarely.

In the past few days, he has not been very hungry, and has been in a state of fasting. Seeing such a bowl of boiled rice noodles, he has an urge to eat.

However, Yan He was also keenly aware of the second senior brother's small movements, and she was greatly encouraged in her heart. What does this mean?
It means that the food she cooks is getting more and more delicious, so the second senior brother will salivate!
Look at that second senior brother, the title of Juan Wang is not covered. There is nothing in the world that is more important to him than practicing swords, but now he is actually interested in the pig's knuckle rice noodles she made. It is gratifying!
Yan He pushed the rice noodles in front of him, "Second Senior Brother, try it while it's hot, it won't taste good if it's cold."

Nan He hesitated for a moment, and picked up a chopstick of rice noodles.

Yan He felt very strange. Judging from the eyes of the second senior brother just now, it was obvious that he was more interested in that pork knuckle. Why is the first bite now a rice noodle?
Could it be that the second senior brother likes to save the best food for last like she does?

This question is not known...

The first feeling at the entrance, Nan He only has two words to describe——

So slippery.

The white and tender rice noodles are as silky as satin and sticky to the teeth as glutinous rice. With the continuous and irregular squeezing of the tips of his teeth, there is a burst of uneven spicy...

Nan He swallowed his saliva, and took another mouthful of meat. He wanted to see if the meat was enough.

This firm texture, this lean texture, is as soft as a tenderloin, tender as a spoon skin, juicy when chewed, and it smells salty and fragrant, accompanied by wisps of hazy spicy Meaning, sticking to the corner of his mouth, lingering.

Then Nan He swallowed again, this was the third time he swallowed today.

Yan He patiently recorded for him, next, the second senior brother should have the highlight of the night - pork knuckle, right?
Sure enough, Nan He picked up a piece of pork knuckle skin with his chopsticks, and suddenly a lot of adjectives popped up in his heart.

Tender, waxy, crispy, smooth...

It looks like a large sheet of sesame oil, but in fact it is extremely crispy, and it breaks when you bite it. The tooth feeling of wrinkled tiger skin, carrying the dry burnt aroma, rises and permeates, and the firm taste full of collagen, squeezed out The oily broth is splashed and splashed, sometimes like morning mist, sometimes like night sky bright...

Yan He watched helplessly as the second senior brother finished the big bowl of rice noodles.

That's right, you heard me right, the second senior brother didn't leave a single drop, and finished everything that didn't fall.

Master Yan himself was also very shocked.

I didn't expect that the second senior brother, who was thinner than the fifth senior brother, would eat so much...

Is it because she cooks so delicious, or because the second senior brother is too hungry, or because his appetite is so big, but she just didn't realize it before?

Yan He couldn't understand it.

Nan He shook his head embarrassingly, "Third Junior Sister, don't look at me with such eyes, ahem... I don't usually do this... It's true that the pig's knuckle rice noodle made by you today is so delicious..."

(End of this chapter)