523. One of the eight monsters in Guanzhong, Shaanxi
At the stall where the barrage was chatting, the uncle had already served the chopped mutton to the table.
"Well..." Li Xiao took a deep breath, almost intoxicated: "I felt it as soon as it was served, and a storm of mutton flavor hit my face."
Putting on his gloves, Li Xiao grabbed one of the pieces on the plate.
Lean meat, fat meat, mutton spinal cord, and crispy mutton bones are all gathered in this piece of meat.
"Then let's try the original flavor first."
The delicious smell of mutton seemed to have been tempting him, so Li Xiao took a bite.
"The moment you enter your mouth, the flavor soaked in spices fills your mouth."
"When you take one bite, the soft and waxy fat meat, the smooth-tasting lean meat, the rustling crisp bones and spinal cord... several kinds of meat with different textures are intertwined in the mouth."
"This mutton is so fragrant. The key point is that you can't taste the mutton smell at all."
After eating several bites in a row, Li Xiao still had some unfinished thoughts.
"After eating the original mutton, let's try some other flavors."
Li Xiao grabbed a handful of minced garlic from the seasoning box and put it on the mutton. Li Xiao took another bite.
“The unique spiciness and aroma of raw garlic combined with the salty aroma of mutton can be said to enhance the overall taste of the mutton.”
“Let’s try the salt and pepper flavor again.”
Li Xiao grabbed another pinch of salt and pepper and sprinkled it evenly on the mutton, and then tore off the mutton in one bite.
"Well, the combination tastes very good, but it's a little salty."
Li Xiao put down the mutton in his hand, moved the bowl of tea that had been neglected from the beginning in front of him, and took a sip.
"The tea aroma contains the fruity aroma of longan and red dates, as well as the sweetness of rock sugar."
"How can I say that the hand-caught mutton is paired with such a bowl of Gaiwan tea that is a little delicate?"
"It has the roughness of the Hui people, but also a little bit of sweetness in the carelessness."
“A very unique combination.”
Putting down the tea bowl, Li Xiao looked at You Lazi next to him.
You La Zi, commonly known as You La Zi, is one of the eight strange things in Guanzhong, Shaanxi Province. The strange thing is that it can be used as a dish on its own.
As its name suggests, the recipe for spicy oil is to put salt, pepper, sesame seeds, and peanuts in a spicy jar filled with 60% chili pepper, then blanch it in boiling rapeseed oil, and finally use farm vinegar to bring out the fragrance.
A portion of spicy fried rice is ready.
Gently scooping out a spoonful and putting it under his nose and smelling it, Li Xiao could tell that this was a different style from the chili he had tasted in Chengdu before.
"The smell of spicy oil is very spicy."
"It should be because of the cooking method, oily spicy, oily spicy, hot peppers blanched with hot oil."
"The spicy flavor that comes out of chili peppers after being scalded with hot oil."
"The emotion is deep and the mouth is boring." Li Xiao tore out the mutton from the lamb's neck, wrapped it in a thick layer of spicy oil, folded it, and took a bite.
"Hmm! The taste of the finely chopped sesame and peanuts mixed with the mutton is really amazing!"
"It looks like chili sauce, but what you can taste is a strong aroma, and the spiciness is like a foil."
“Tastes great!”
"It is no exaggeration to say that spicy oil will be delicious when paired with any food."
Li Xiao was commenting and eating at the same time, and couldn't stop at all.
“I’m willing to give this hand-caught mutton a high score of 95 points!”
"I feel that this pound of lamb neck is not enough for me... maybe it's because it's too fragrant."
Studio:
"One pound is not enough! I feel like I can eat two more bowls of rice by watching the anchor eat."
"I can already see the faint juice almost overflowing from the corner of the host's mouth. I wonder if you have noticed it."
"Looks like I'm not the only one!"
"I am also in Lanzhou, but it is quite far away from the host, so I can only find food nearby."
"Watching the anchor eating meat, the fried chicken in his mouth immediately lost its flavor."
"Watching the anchor eating meat, the fans in his mouth instantly lost their flavor."
"Watching the anchor eating meat, the rice in his mouth immediately lost its flavor."
"Interrupt the formation! Aren't the anchors going to draw a prize or something?"
Li Xiao, who drank all the tea in the bowl and couldn't help but order an extra portion of mutton, paused when he saw this barrage and thought for a while, "If it's a lottery, let's do it next time."
"Although it's a bit inappropriate to say this, eating so much meat in one meal may make you gain weight faster."
Hearing Li Xiao say this, countless "hahaha" flashed across the barrage.
"Young man, you haven't tried the mutton noodles in the store yet. Do you want to try one?"
"Have one!" Li Xiao waved his hand, his face full of expectation.
Not long after, a colorful piece of dough was served.
The soup base has a red and mellow aroma. If you smell it carefully, you can smell a lot of spices.
"Is this soup made from mutton stew?" Li Xiao asked the waiter.
"Young man, your nose is really good!" The uncle was a little surprised and couldn't help but give a thumbs up to Li Xiao. It was really amazing that you could smell the noodles with so many ingredients.
In addition to the rich spices in the mutton soup, more than a dozen ingredients such as carrots, potatoes, mushrooms, and fungus are added to the soup.
Whether a mutton noodle dish is well-done depends not only on whether the soup base is mellow enough, but also on what ingredients are added to it.
Li Xiao stirred the soup carefully with chopsticks and counted no less than ten ingredients for a bowl of mutton noodles.
Pour vegetable oil into the pot and stir-fry the mutton. When it is golden brown, add ginger, salt, pepper, spinach, tomatoes and radish and stir-fry. Then add the stewed mutton soup, add fungus, shiitake mushrooms, and dried tofu.
Dried spices, potato slices.
Cut the previously risen dough into strips, then flatten and pull out dough pieces of suitable size, put them into the pot with a little soybean flour and cook.
Add coriander before taking it out of the pan, and a steaming bowl of lamb noodles is ready.
Li Xiao picked up a mouthful of mutton noodles, which was square and about five centimeters in size.
"The chef's skill at pulling out the dough pieces is very good. He must have been doing it for many years."
"The aroma of several ingredients cooked together is mixed together, and coriander is added to enhance the flavor, which adds a lot of color to the entire noodle dish."
"Look, there are so many kinds of ingredients here, and most of them have perfectly preserved their shapes without being damaged, which shows that the chef has good control over the heat."
Putting this piece of noodles with chopsticks into his mouth, Li Xiao was so satisfied that he couldn't help but squint his eyes.
"The texture of the dough, the softness of the potato flour, the crispness of the spinach...the rich taste plays a mighty symphony on the teeth."
"There's actually not a lot of mutton in this noodle dish. It feels like it's gradually coming to an end after eating the mutton."
"If the beginning is the aroma of mutton, and the climax is the refreshing bite of mutton, then this noodle dish is the final work."
