travel with yoga

Chapter 497 Tasting morning noodles

The next morning, the two of them woke up and went to a nearby breakfast shop to eat a piece of morning noodles. Just as people in Wuhan love to eat hot dry noodles, they must eat beef noodles when they come to Lanzhou. When they come to Jingzhou, they must eat once. Morning noodle!

Zhao Cui was curious as to why it was called morning noodles. When she came to a noodle shop, she understood after seeing the sign in the store: the so-called morning noodles were made by a local noodle shop based on the characteristics of dock workers who like to eat heavy oil and water because of their manual labor. This kind of noodles is fat and fat, and the soup is delicious. In addition, because most dock workers go to the noodle shop to eat noodles in the early morning before going to work!
The making of morning noodles is very particular. The owner of the noodle shop starts working in the middle of the night, using live eels, old hens, pork belly, pork bones, and carp to make soup!In order to prevent the fish bones from being mixed into the soup, the carp is also wrapped in a special cloth bag.First boil it with a strong fire, and then simmer it with a slow fire. The red fire licks the bottom of the pot, and the eels and old hens are rolling in the big iron pot. As the steam rises, the essence of these foods is concentrated into a pot of milky white soup stock. !Then put the stock into the cooked alkaline water, and then put in the small pieces of pork belly stewed with pork skin and [-]% fat; then shredded chicken breast, thinly sliced ​​lean pork, fried until crispy and fragrant Crispy eel bones and other large portions; at the end, a handful of fragrant local spring onions are sprinkled on top to meet the diners who have been waiting impatiently.

The magic weapon for delicious morning noodles lies in the pot of broth.For this pot of soup, the noodle shop owner had to get up in the middle of the night to work.Use live eels, hens, pork belly, pork bones, and crucian carp to make soup.In order to prevent the fish bones from mixing into the soup, the crucian carp is also wrapped in a special cloth bag.Bring to a boil over high heat, then simmer over low heat.The unhurried fire licked the bottom of the pot for several hours, and the eels and hens were tumbling in the big iron pot.As the steam rises, the essence of these foods is concentrated into a pot of milky white broth.Holding such a bowl of noodles, you can see the chewy noodles looming under the milky white broth, the white and tender chicken and pork, the browned eel, and the green green onions, all teasing your stomach.When you eat it in your mouth, the noodles are soft and smooth.The soup has the flavor of chicken, fish and meat, which is fresh but not greasy.The crispy aroma of eel, the tenderness of chicken, and the mellow aroma of lean meat will conquer your taste buds in an instant.At this time, you will definitely be jealous of those happy Shashi people, because every day for them starts with the delicious breakfast noodles.In addition to the exquisite workmanship of Shashi's "Morning Noodles", the chef is also very particular about how to put the noodles into the bowl. The chef puts the stacked and row-like noodles into the bowl, pours the soup from the soup pot, adds oil and noodles, and then scatters them. Add some chopped green onion to make it perfect in color, aroma and taste.In Shashi, a city with four distinct seasons, the temperature is a bit high in the summer mornings, so cold noodles are what we eat at this time.The "code" in the cold noodles is usually bean sprouts, and then add spicy pepper (usually chili powder refined with vegetable oil and then preserved in oil). The method is similar to that in other places across the country.All the noodles in Shashi Zao are made with alkaline noodles. As for the production process of alkaline noodles, I don’t know much about it, but alkaline noodles are a unique noodle making method in Jianghan Plain. As we all know: Sichuan’s dandan noodles, Chongqing’s small noodles, Cantonese lo mein and BJ's miscellaneous sauce noodles are not like alkaline noodles.However, because Zhao Cui really couldn't eat this kind of oily, thick and meaty noodles in the morning, he had to push it to Ma Xiaoliang and ate some of the above dishes himself, and then ordered another porridge and some fried pancakes with pickles. Satisfied!
(End of this chapter)