Lin Xu took the soaked rice noodles out of the water and put them in a basket to control the water.
According to the different types of meat, sour soup noodles are generally divided into pork powder, mutton powder and beef powder. When Lin Xu got off work yesterday, he brought some pork tenderloin and pig intestines and planned to make pork powder.
He took the pork tenderloin and the pig intestines that had been cleaned yesterday out of the refrigerator, cut the tenderloin into thin slices, and marinated it with light soy sauce, onion and ginger water, pepper, egg white and corn starch.
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Then wash the pig small intestine and cut it into hob segments, wash it with starch, and marinate it with light soy sauce and other condiments.
When the noodles are cooked later, add the pork and small intestines and remove from the pot. The resulting pork will be tender and the pig intestines will have a crispy texture.
Originally, Lin Xu wanted to bring some pork liver, but if the raw pork liver is kept in the refrigerator overnight, it will taste fishy and cannot be cooked in this hot method.
After preparing the meat ingredients, Lin Xu began to prepare the vegetarian ingredients.
Place the washed lettuce leaves in a water-controlling basin, cut the shallots into minced green onions, scald the tomatoes and cut them into cubes, chop the red pickled peppers, and cut the soaked pickled radish into thin slices.
Logically speaking, Guizhou sour soup noodles should use red sour soup.
However, red sour soup needs to be fermented with cooked glutinous rice and soaked with tomatoes, red peppers, ginger and other ingredients, and the production cycle takes at least one month.
It was too late to make it fresh, so Lin Xu planned to use tomatoes, pickled peppers, pickled radish and kimchi water to prepare it.
Well, as long as the hot and sour taste is right, it tastes just as delicious.
After these ingredients were prepared, Lin Xu took another wire mesh and put it on the stove, put a handful of dried chili, green chili and millet on it to make Hu Chili.
Then I burned two more tomatoes.
Use this kind of charred tomatoes and peppers, plus garlic, ginger, coriander and other ingredients to make a very simple hot and sour dipping sauce.
Once the dipping in water is ready, it’s time to cook the noodles.
Heat the pot, pour some cooking oil, add the ginger slices in the hot oil and sauté until fragrant, then pour in the peeled and diced tomatoes and stir-fry to make the soup.
Be patient in this step and fry the diced tomatoes into tomato lakes.
In order to speed up the transformation of tomatoes into lakes, you can put some salt in it, but not too much, because both pickled peppers, sauerkraut and pickles contain salt, and if you add too much, they will become salty.
When the tomatoes have completely melted, 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 pickled. Take advantage of this moment to stir-fry more to allow the odor to dissipate with the water vapor.
Then pour in the prepared kimchi sour water.
Bring it to a boil over high heat to remove the odor of fermented kimchi.
After boiling, pour in the same amount of pork bone stock.
The sourness in the soup is too strong, so you need to use a fragrant soup to neutralize it. The best choice is naturally the pork bone stock, which has a mellow taste and is very enjoyable to eat.
If you are making mutton powder, use mutton soup, and use beef bone soup for beef powder.
What kind of ingredients should be used with what kind of soup? The taste will be delicious enough.
After cooking, the capsaicin and tomato lake in the pickled peppers dye the soup in the pot an attractive red color.
If you put in a freshly killed live fish at this moment, it will be Guizhou’s famous sour soup fish.
Lin Xu poured the rice noodles into the pot, brought it to a boil over high heat, and then added a little sugar for freshness, a little light soy sauce, and a little pepper for sweating.
Wait until the rice noodles are cooked through, turn down the heat, and add the pork and small intestines into the pot piecemeal.
When the pork and small intestines are finalized, bring to a boil over high heat, turn off the heat, add the lettuce, stir, let the rice noodles cover the lettuce, then add the Hu chili and crispy noodles, and a pot of sour and delicious sour soup crispy noodles is ready.
Complete.
Lin Xu brought two small casseroles, washed them and heated them on the stove, then put the prepared sour soup powder into them.
The sizzling sound completely aroused the appetite.
"Baby, come down for dinner."
"Okay, okay!"
After finishing the gymnastics, Shen Jiayue looked at the two casserole rice noodles on the table, and her eyes were filled with little stars:
"Wow, it looks so tempting!"
Lin Xu put the two freshly fried eggs into the casserole, and the Guizhou-flavored breakfast officially began.
The two of them each held a small bowl, took some rice noodles from the casserole and dipped it in the water to lower the temperature of the rice noodles, then put them into empty bowls and started to eat happily.
The temperature of the soup in the pot is relatively high, so you can't drink the soup at first. You have to eat rice noodles and various ingredients first.
This is actually the same way of eating Yunnan's Cross-Bridge Rice Noodles. Eat the staple food at the beginning and leave the soup at the end.
The rice noodles have a smooth texture, and you can taste the rich rice flavor in your mouth. When paired with the hot and sour dipping water, it tastes sour, spicy and appetizing.
After a few mouthfuls, the coldness in my body was completely driven away.
After eating the rice noodles, add a piece of tender pork ridge or crispy pig intestines. Eat so deliciously, and the satisfaction brought by the food will be even stronger.
But the most amazing thing is the crispy whistle inside.
It has been almost ten minutes since I put the crispy whistle in the pot, but it still maintains a crispy texture when it is delivered to my mouth.
It has not been softened by the hot sour soup, and its salty and slightly sweet taste has not become dull.
This is different from lard residue. Because lard residue has a relatively high oil content, if it is soaked in this way, it will have already 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 the changes in the world and the ups and downs of the years, the deep love for life has never changed.
"It's really delicious. No wonder the locals love noodles so much. I fell in love with it after just one meal."
Shen Jiayue ate happily. A small pot of sour soup and crispy noodles satisfied her fantasy of all kinds of food.
Moreover, this pot of noodles contains both meat and vegetables, vegetables and fried eggs, as well as sour and refreshing red soup and equally delicious dipping sauces, coupled with smooth rice noodles, it is simply impeccable.
"Xubao, can we continue to eat like this from now on?"
"Okay, it's quite simple to make. It's easier than the previous breakfast."
Lin Xu thinks that tomorrow he can fry some fried dough sticks, or pan-fry some glutinous rice cakes, or cut some tofu. In short, it cannot be the same, he must add some tricks.
In addition, you can also use beef or mutton, and add some beef offal and haggis to enrich the texture and flavor 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 and changed into thinner pajamas, then sat at the dining table and continued to enjoy the joy of making powder.
After finishing the noodles and vegetables in the pot, the soup is no longer hot.
Use a spoon to scoop some and blow it into your mouth, and the delicious sour soup and the flavors of various ingredients will flood into your mouth.
Even people who don't like soup will be tempted to have another spoonful or two... until all the soup in the pot is left.
"Xubao, the delicacies in many places are to drink the soup first and then eat. Why in Yunnan and Guizhou areas do you eat first and then drink the soup?"
This question brought out Lin Xu's geographical knowledge that had been dormant for many years.
He smiled and said:
"The climate of the Yunnan-Guizhou Plateau is humid and cold, so you can only use boiling hot sour soup to keep the food warm. This can ensure that every bite of noodles or noodles is hot. In addition, this is also related to their use of fire pits."
Almost every rural family in the southwest has a firepit.
Not only used for cooking and cooking, but also an important heating equipment.
When we first started eating, the fire pit was burning red, and the rice noodles in the casserole kept simmering. We couldn't drink the soup at this time, so we had to eat the rice noodles first.
By the time the noodles were almost eaten, the fire in the fire pit had also been extinguished.
At this time, I was holding a small bowl, scooping some sour soup from the pot, and sipping it while casually chatting with my family about home affairs, asking the elderly to take care of their health, and asking the children to study hard.
When Lin Xu described it like this, Shen Jiayue said with a longing look on her face:
"It sounds very interesting. When we go back to our hometown, why don't we also have a fire pit like this to warm ourselves and chat around?"
"Houses in the north are structurally unable to use fire pits. If you want to experience the homely feeling of talking around the fire, just buy a small charcoal stove."
In old houses with fire pits, the walls and roofs are ventilated.
The outside wind comes in through the gaps in the wall, upwards along the firepit, and then drifts 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 cooked bacon is hung on the fire pit and smoked for a period of time to absorb enough smoke and smoke. The smoked bacon will naturally be very delicious.
This is the so-called smoke and fire in the world that most comforts the human heart.
"Charcoal stoves are also fine. When I was a kid, I used honeycomb briquettes at my grandma's house. When I was warming up in the winter, I could put some peanuts or steamed buns on top. The stove was so fragrant and crispy that my dad would always compete with me to eat it. It was bad.
Be ruthless!"
Lin Xu said while cleaning 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 they end up with a cold relationship, and the relationship between father and son is like that of a subordinate."
After cleaning up the kitchen, Shen Jiayue specially put Dundun into a festive little sweater and drove to the store with it in her arms.
Today is the big day for Chen Yan’s engagement. The whole family will come, so Dundun should dress up handsomely. After all, she is the 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 insidious animals. It seems that four thousand years ago, they began to consciously imitate babies and get close to humans to gain care and pampering from humans..."
Dundun was lying on the back seat looking at the scenery outside the window: "!
”
Is this considered insidious?
This is to use the lowest cost to obtain a quality of life with no worries about food and clothing. This is called wisdom.
Humans, you have lost too much to cats!
"Xubao, why do you think people are so strict with dogs but so tolerant with cats?"
At this moment, there was a traffic light in front of him. Lin Xu slowly stopped the car and said with a smile:
"It's not too harsh. Dogs are social animals and have a sense of hierarchy psychologically. If you are strict occasionally, the dog's temper will be much restrained, otherwise it will become a house-wrecker, because it regards itself as the head of the family.
”
"What about the cat?"
"A cat always feels that it is its owner. It has no sense of dignity. If you don't treat it well, just leave. If you don't want to keep the cat here, then find someone to shovel it."
Shen Jiayue turned her face and looked 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.
Obviously, it won't go.
Shen Jiayue looked touched:
"Wow, let me tell you, my son will never leave. Don't worry, Dundun, we will never abandon you no matter what time. If you get sick in the future, dad and mommy will treat you badly, no matter what.
Abandoned."
When the light turned green, Lin Xu shifted gears and started talking to himself:
"The person who said he smashed the pot and sold the iron must not know how to live... A complete pot is quite valuable. If you smash it and sell it for scrap, 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 being in the car, I won’t argue with you now. I’ll show you some colors when I get into the bedroom at night!
When I arrived at the store, Lao Huang was unloading ingredients from the Jinbei truck.
A total of ten tables were prepared for the engagement banquet, and Lao Huang was responsible for all the ingredients.
Recently, Lao Huang's business has expanded a lot through Chen Yan's signing of executive chefs from big hotels, so for this engagement party, he provided all the ingredients for free.
"Boss Huang looks thinner."
Lin Xu hugged Dundun and got out of the car, and found that Lao Huang was more energetic than before. His belly, which was originally shy, was now much smaller, and his chubby face became more angular.
Losing weight really has the effect of plastic surgery.
"I lost more than ten pounds. A friend introduced me to ketogenic weight loss, saying that it can quickly reduce weight in a short period of time. I tried it and it was indeed effective, but the time should not be too long, otherwise it will cause damage to the body. About every three
Just two weeks in a month will be enough."
Put all the ingredients on the trolley brought by the cart driver, and the group went upstairs.
In the banquet hall on the third floor, various decorations such as ribbons and red silk were hung up, and a small animation created by Geng Lele based on the acquaintance of Chen Yan and Ren Jie was played on the big screen.
This is also a gift that comes with Geng Lele’s children’s shoes.
Originally, Cui Qingyuan felt a little sorry for his godson, and he reflected on whether he had put too much pressure on Xiao Mo.
But after watching this little animation, I realized that this girl’s potential is far from being fully exploited.
Since you still have time to learn to make animation, then take it along and learn Spanish as well, so as not to go back to a non-English speaking country and scratch your head.
Lin Xu put on chef clothes and came to the kitchen, looked at Wei Qian and asked:
"Have you started preparing the dishes for the engagement banquet?"
"We are ready. Some large items should be steamed and stewed. The lamb chops have also been marinated and will be grilled when the dinner is about to begin. 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:
"Lao Huang just sent ten mandarin fish, saying they are for making mandarin fish braised in vinegar... Do you want to make it, Lin Xu?"
Lin Xu nodded:
"Yes, I will do it. Sister Yan is engaged and will make a less popular dish."
"Where are those small rapeseeds?"
"I'm making Jade Shaomai. Remember to cook some Jinhua ham later. I want to mix it into the stuffing."
The steaming time of Jade Shaomai is only about five minutes. In such a short time, it is impossible to bring out the fresh flavor of the ham, so the best way is to cook the ham in advance and use the heat to force out the fresh flavor of the ham. Remove some of the salty taste.
If you use Xuanwei ham, just steam it.
However, Jade Shaomai's particular method of cooking requires the use of Jinhua ham, which is saltier, so the ham needs to be cooked.
In order to gain points, you have to follow the orthodox practices.
At ten o'clock in the morning, all the relatives attending the engagement party arrived one after another.
Some people bring gifts, and some simply seal them into red envelopes.
Lin Xu came out of the kitchen, and Shu Yun quickly came over and handed over a rather large red envelope:
"Aunt Chen gave this to Mr. Chen when she left. It's a total of 20,000 yuan. She said this is called good things coming in pairs, and she even wrote a special note... Should I give it to you now?"
"I'll go upstairs to give it to her now and say hello to the elders."
Lin Xu came upstairs with the red envelope sealed by her mother for her sister-in-law, and saw Chen Yan, who was dressed in red. She 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 sister-in-law went over and gave me a red envelope in advance. Who would have thought that Mr. Chen, who was hiding from relatives urging the marriage, would suddenly become engaged.
When Chen Yan received the red envelope, Lin Xu reminded:
"My mother also left you a note, please open it and take a look..."
After saying hello to Mrs. Shen, he said hello to other relatives and relatives of the Ren family one by one, then went downstairs and started preparing food.
Make Jade Shaomai first.
Take high-gluten flour and mix it into half-heated dough in the same way as making crab roe buns. Then cover it with a damp cloth and start to relax the dough.
When using high-gluten noodles, you must release the gluten as much as possible, otherwise it will be sticky and difficult to use.
After the noodles were mixed, he brought over the prepared vegetables.
Cut off the stems, leaving only the young leaves.
Prepare to boil a large pot of water. When the water boils, add a small spoonful of salt and some peanut oil to the pot. Bring it to a boil again and put the vegetable leaves in to blanch.
Once the vegetable leaves collapse and become soft, remove them as soon as possible and place them in cold water.
This step is to cool down the dish so that it retains a tender yet crispy texture.
The vegetables must be cooled thoroughly, otherwise the remaining heat will cause the vegetable leaves to rot, and the taste of the cooked siomai will be greatly reduced.
When the vegetables are cool, Lin Xu takes them out, puts the vegetable leaves on a colander, presses them a few times with the back of the spoon, and squeezes out as much water as possible from the vegetable leaves.
Reduce the water content, stack the vegetable leaves one by one on the cutting board, and chop into pieces with a kitchen knife.
Ma Zhiqiang had never eaten Jade Shaomai. He looked at Lin Xu's steps and asked curiously:
"Boss, if there is no glutinous rice, no large pieces of meat, just vegetable leaves, will the cooked shaomai be delicious?"
There are delicacies like shaomai all over the country. Although some are sweet, some are salty, some are meaty and some are vegetarian, only vegetable leaves are used as fillings. The only one in Huaiyang cuisine is Jade Shaomai.
Lin Xu smiled and said:
"It's really hard to say if it's food from other places, but Huaiyang cuisine's Shaomai is definitely not as simple as it seems on the surface... because they have a secret weapon."
Ma Zhiqiang was stunned:
"Secret weapon? What is that?"
"Lard!"
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