The broth of [Shrimp Fried Eel Noodles] is not the normal white color, nor is it transparent like clear soup.
The broth here is relatively turbid, milky yellow, with a lot of golden oil floating on it.
Because the method of making this bowl of noodles is different from normal soup noodles, they will make the toppings first, and then use a spoon to take out the toppings and put them aside for later use.
Keep the marinade for toppings in the pot and add the pre-cooked stock.
After boiling over high heat, the fried noodles are added, which is why the soup base of this bowl of [Shrimp Fried Eel Noodles] is so special.
The eel slices used as toppings need to be fried two to three times. When the eel slices shrink and small bubbles appear on the surface, they can be picked up and set aside.
Then add lard, ginger, onion, and garlic to the pot and stir-fry, then add the drained eel slices, pour in the prepared marinade, stir-fry, and finally add a thin gravy, so the topping will appear oily and smooth.
Although the shrimps look like they have been fried once, they are only slightly yellowed on the outside because they are only fried once.
Due to the technique, the whole bowl of noodles is fragrant, heavy with oil and taste, and looks very heavy.
Of course, if you encounter a customer with a relatively light taste, you will definitely dislike it.
Fortunately, no one at the venue was particularly picky.
Even Zhang Xinxuan and Su Bei, who were relatively quiet, did not show any displeasure on their faces.
Li Xiao felt relieved. What he was most afraid of was ordering something that everyone didn't like for his first treat.
"Okay, why are you standing there? My boss, I used the chopsticks first. Please eat quickly. It's Saturday and there are a lot of people in the Wetland Park!"
As he said that, he picked up the chopsticks, picked up a piece of browned eel and stuffed it into his mouth.
The others were also used to Wen Li's carelessness, and with her taking the lead, everyone became unceremonious and started to move one after another.
Li Xiao also picked up an eel slice and took a bite of the boneless eel slice.
Fragrant, crisp, soft, tender and salty.
The taste is indeed strong as expected, and the eel slices are fried at high temperatures for many times to form a hard protective film on the outside.
Then stir-fry and braise it, so that the meat quality of the eel slices will not be aged.
The crispy eel slices are then braised and stir-fried, making the outside crispy and soft, while the inside of the eel slices is tender and juicy.
But it was indeed a bit salty, so Li Xiao dipped the remaining half of the eel slices into the soup.
Let the marinade melt into the soup stock. Sure enough, after cleaning it like this, the taste of the remaining half eel slices becomes better.
Li Xiao came close to Jiang Yingxue's ear and said in a voice that only the two of them could hear.
"You try to mix the noodles first and mix the marinade into the noodle soup, so that the toppings won't be so salty."
Jiang Yingxue nodded lightly and did as he did without any hesitation.
After mixing the toppings thoroughly, she picked up another eel slice and took a small bite.
Suddenly, her eyes lit up. Sure enough, after soaking the eel slices in the soup, the eel slices became more juicy and tasted bigger.
The taste of the eel that was originally covered up by the marinade can now be tasted, she responded softly.
“Really delicious.”
Then he put the remaining half of the eel slices into his mouth.
Seeing the smile on Jiang Yingxue's face, Li Xiao smiled lightly and picked up a shrimp.
The shrimp taste is very bland, but when dipped in the soup, the saltiness is just right.
You can tell that it is made from fresh shrimps. Although it is not as crispy as frozen shrimps, it is very fresh and sweet, has a shrimp flavor and is very thick in texture.
After swallowing the shrimp, Li Xiao picked up the noodles covered in soup and flicked them gently, and the noodles entered his mouth with the thick soup.
Li Xiao quickly chewed the noodles in his mouth, then raised the soup bowl and took a small sip.
This soup is unexpectedly sweet, salty and fresh.
He took another sip.
Keel bones, chicken bones, shrimp skin, eel bones.
The thick soup cooked over high heat and the brine used for frying the eel meat make the soup thicker.
But fresh is fresh, delicious is delicious, but greasy is also really greasy.
Even he, who loves soup, could only take a few sips because it was too oily and there was nothing he could do.
However, it does not affect the deliciousness of this noodle.
Of course, I have to mention here that the noodles in Pianerchuan in Hangzhou are all on the raw side. If Li Xiao hadn’t lived here for five years, he might have gotten used to it.
Every place has its own eating habits. Just because you don’t like it doesn’t mean it’s not good.
After all, if it is said to be local food, then it is meant to suit local tastes.
When you go to Sichuan, you may think that even the mildest spicy food can be spicy to death, but the locals eat spicy food that is moderately spicy or above.
You can only blame it on your lack of ability to eat spicy food, but you can't blame it on being too spicy.
After all, locals have been eating this way for hundreds of years.
A guest should do as he pleases, and when he comes, he should be at ease, and when in a native place, do as the Romans do. This is a principle that everyone should understand.
Perhaps many hotels in business districts and scenic spots will change their tastes and make their products more relevant to the public in order to attract more tourists.
However, a fly shop like this, which has been operating for decades, sells local characteristics.
Most of the customers are locals, so there is no need to lose its characteristics in order to cater to the public.
However, if you ask him to rate it, he can get 80 points out of 100 points.
The ingredients are sufficient, the eel slices are tender, the shrimps are sweet, and the noodles are chewy, but it is too greasy, which greatly reduces the previous advantages.
Among the eight people, Wen Li, her boyfriend Xu Zhiyong, and Zhang Xinxuan are all from Hangzhou, and Jiang Yingxue is also considered to be mostly from Hangzhou.
They ate very quickly, finishing it in less than two seconds, even finishing the soup.
The speed is much faster than that of Li Xiao, a food anchor. As for the remaining three, it is more difficult.
Liu Mang also eats very quickly. Although he is not used to eating, he often goes out to sell food. It is a good meal and a bad meal.
When entertaining guests, you can drink Maotai and eat Aolong.
When there is no order, I may have to hide in the rental house and eat instant noodles.
Therefore, whether the food is good or bad is not a big problem for Liu Mang, as long as it can be eaten.
The eight people finished eating one after another and walked directly to the ticket window not far opposite.
45 for a ticket, 25 for students.
Wen Li wanted to buy tickets but was stopped by Li Xiao because he bought all the tickets yesterday on the official website.
Wen Li raised her eyebrows, but did not refuse.
"Okay, Li Xiao is a big anchor, so we students will benefit from it."
"But, it's just this once, don't do it next time!"
"We go out to play all the time, and we are all AA, so don't break the rules."
Although Wen Li's tone was joking, the issue she spoke of was indeed serious.
Li Xiao's current income is indeed high, but in a normal relationship with friends, one cannot let anyone pay more just because he has money.
Once or twice is okay, but if it happens more often, it will be okay for people with an open mind. But when you meet someone who is smiling on the outside but feels pity on the inside, I guess it won’t be long before you can’t even be friends.
