Curious about Cheng Wei's introduction, the group of people walked side by side on the road.
The formation of one of the three holding his daughter is not common here, let alone three grown men. Occasionally, a few passers-by looked curiously, but Mo Jie's face turned red and he lowered his head involuntarily.
"Xiaojie, you can't do this. Are you so nervous when you walk?" Li Xiao, who noticed Mo Jie's strangeness, patted the other person's shoulder with one hand and looked helplessly at the other person's spine that couldn't help but tremble.
"It's okay. The doctor gave me medicine before and I'm taking it. My condition is pretty good now." Mo Jie smiled with difficulty.
"I didn't expect that social anxiety can also prescribe medicine?" Li Xiao was curious, "I thought it was just a psychological habit of not wanting to deal with people."
Mo Jie shook his head, "It is true that some people say they are socially anxious because they don't want to deal with others. I just have bad luck and need some medication to help."
As they talked, a few people arrived in front of an ordinary-looking barbecue restaurant.
Now is the busiest time of the night market, so this store is no surprise. The dozen or so tables in the store are already occupied, and only one or two tables and chairs outside are empty.
"Let's go grab a seat first." Cheng Wei took an order book and menu from the proprietress at the front desk, and led the two of them to the farthest table and chairs.
Mojie glanced gratefully at Chaocheng.
“Let’s start with the most classic sheep raft!”
"Sheep raft?" He had never heard of the dish "sheep raft" outside. Could it be that it was inspired by the sheepskin raft?
"It's just lamb intestines stuffed with haggis. It's a delicious snack. It would be a pity to miss it."
As Cheng Wei spoke, the daughter in his arms took a sip of saliva at the scene, making the two young men sitting opposite couldn't help but laugh.
"Another beef rice bowl for my daughter..." Cheng Wei asked as he wrote: "What else do you want to eat? Or what kind of food do you want to eat?"
"I'll just have a braised pork firecracker." Li Xiao looked at the menu, which was all about barbecue. Li Xiao, who had already eaten a lot of barbecue in Lanzhou, felt that it was time to change to other styles.
"Me too." Mo Jie also looked at the menu and decided to follow Li Xiao's choice.
"This probably won't be enough to eat, so I'll just order two portions of the sheep raft." Cheng Wei added something in the order book and called the waiter to place the order.
The first thing that was served was the little girl's beef rice.
After it was served on the table, Li Xiao realized that it was called cooking, but it was actually a kind of pasta.
A pinch of chopped coriander and chopped onion are sprinkled on top, which makes it look particularly appetizing.
The noodles are made into grains, which still looks very different from rice.
The little girl was very satisfied with the meal, scooping spoonfuls of the grainy noodles into her mouth.
Li Xiao observed it for a while and decided to ask an errand boy to bring one to try tomorrow.
They didn't have to wait long before two sheep rafts were brought up.
At first glance, Li Xiao didn't see any similarity between this and a sheepskin raft.
The lumpy sheep intestines were fried a little black, and if you look closely, you can still see the red color in them.
The so-called sheep raft refers to using sheep intestines as casings, pouring sheep blood, minced mutton and haggis into it like making sausages, cooking them and frying them.
It has to be said that making a sheep raft is a "big" project.
At the beginning, you need to stir the sheep blood in advance and clean out all the strips of tendons inside. Clean the sheep intestines, add flour, salt, water, white vinegar, and water in order and wash them thoroughly. Pour in the minced onion, ginger, and garlic.
Add starch, spices, chopped sheep tail oil, mutton and haggis to the sheep blood and mix well.
Tie up one end of the sheep intestine, carefully pour in the sheep blood prepared previously, and then tie up the other end.
This process tests the chef's carefulness. After all, sheep blood is relatively thin. If one is not done well, the sheep intestines will be pierced by the funnel and it will be ruined.
After filling the intestines, put it in a pot under cold water and add onion and ginger to remove the smell. Skim off the foam and poke some holes in the intestines to prevent them from swelling and bursting. After cooking, let them cool and then cut them.
The size of the cut is also important. If it is cut thickly, it will lose its chewiness. If it is cut thin, the unstable sheep blood inside will disperse, and the entire taste will completely collapse.
Fry the cut lamb in a pan until the skin becomes crispy and it's done.
When serving, add a bowl of minced garlic that has been simmered in hot oil, and add some vinegar for dipping sauce to enrich the taste of the lamb raft.
As soon as the food was served on the table, Li Xiao felt his index finger move as he smelled the taste.
The garlic flavor is very strong and you can feel it. The chef put a lot of garlic in it to enhance the aroma.
Li Xiao picked up a piece of sheep raft with a skewer and looked at the meat in front of him. It looked similar to sausage.
Just bigger, darker, and stouter.
"The taste of mutton is relatively fresh, and sheep blood is added, so it smells strange, which I can't put my finger on."
"Try taking a bite first."
The lamb raft at the entrance was still slightly hot. Li Xiao blew on it a few more times and found that the piece of meat was a little bigger, so he opened it with chopsticks and put it into his mouth.
"What you eat first is the filling inside. When frying, the contents are fried thoroughly, so the filling is slightly turned outward, making it easier to eat."
"Salty, soft and tender, full of flavor, the texture is soft yet chewy."
"The soft part is probably sheep blood, and the chewy part is haggis. It also has the chewy texture of mutton. It doesn't feel like eating one thing, but several delicacies mixed together."
"The sheep intestines outside taste even tougher, with the kind of tendons that can't be bitten."
“The stuffing inside is very filling and tasty. The lamb intestines taste better and stronger the more you eat them, and the more you eat them, the more flavorful they become.”
After eating the piece on the sign, Li Xiao took out another piece and dipped it into the sauce bowl in front of him.
"The garlic flavor of this bowl of sauce is very fragrant, and it gives me an explosion-like impact. It must have been scalded with hot oil."
"The lamb raft soaked in the sauce tastes spicy, like the spicy taste of garlic."
"The strong acidity of mature vinegar, combined with the spicy taste, directly enriches the taste of the sheep raft."
“So much thought goes into a snack. I feel like the chefs in this restaurant are very good.”
"I can give this sheep raft a high score of 90 points!"
"Why is it less than 95? It's because it has a very small, very small shortcoming that outweighs its flaws."
In order to prove that he was not specifically looking for trouble, Li Xiao even made a gesture.
"That is to say, there is a little too much salt, so it tastes a bit salty."
"If I have a chance, I would like to try the lamb raft with spicy flavor. What would it taste like?" Gu
Studio:
"I saw it! I saw the anchor's mouth was so oily when he ate that piece of meat! It tasted delicious just looking at it!"
"I don't really like the greasy feeling, but the sauce looks pretty good. If the host didn't tell me, I would have thought it was soy sauce."
"It looks like a thickened version of black pork sausage...but the steaming barbecue looks appetizing!"
"Did you also see the advertisement for the black pork sausage upstairs? I saw it on TV and it was so good that I was almost moved! Unfortunately, I was persuaded to leave by the price."
“I don’t know how much the anchor’s portion of sheep raft cost.”
"I think it might be expensive. After all, it's almost all meat and the portion is quite big."
Li Xiao was eating skewers one after another here. After finishing his review, he slowed down, so it was easy to see Mo Jie next to him who barely moved his chopsticks.
It can be said that after seeing Yang Lazi's "true face", Mo Jie's face began to look bad.
Li Xiao's face was full of doubts: "Xiaojie, are you not a good-looking person? This sheep raft is so dark that you have lost your appetite?"
"No..." Mo Jie also felt that it was not good for him to be still while eating with others, so he explained: "When I was cooking in the past, I made a lot of dark food, and without exception they all tasted amazing... so
There is a shadow.”
"This is easy to handle." Li Xiao casually took off Mo Jie's glasses, "As long as you can't see, you can eat it!"
After his eyes were taken off, Li Xiao felt that he almost saw Mo Jie's eyes turn into "3-3".
In order to prevent him from poking her, Li Xiao took a piece of sheep raft with his hand and put it into Mo Jie's mouth.
Then Li Xiao was amused and surprised to find that the expression on Mo Jie's face changed from embarrassed at the beginning to one with eyes wide open in surprise.
"This, this is amazing!"
Mo Jie felt that all the taste buds on his tongue had surrendered to this small piece of sheep raft - the salty and delicious fillings, the tough sheep intestine coating, the mellow sesame oil that flowed out after biting open...
Without waiting for Li Xiao to continue to persuade, Mo Jie took the skewer and picked up another piece.
"I never knew that something made with a black appearance could have such a wonderful taste." Mo Jie couldn't stop eating, and began to regret: "Suddenly I felt that I was a bit disappointed that I didn't eat that bowl of gray bean porridge just now.
pity……"
"Then you will miss too much delicious food!" Cheng Wei and Li Xiao couldn't help but laugh out loud at Mo Jie's words.
"What about black fried dough sticks, black roasted goose, black garlic chicken nuggets, cuttlefish spaghetti..."
One by one, the two of them flexed their fingers to count the delicious dishes that looked dark in appearance to Mo Jie. The more the latter listened, the more regretful he felt on his face.
"But it's not a big problem. If you go outside more often, there will be many delicacies that look scarier but actually taste very good."
Li Xiao, who thought he was well-informed enough, patted Mo Jie on the shoulder, but did not directly say what he wanted to say that such a thing was exploding some kind of bug.
When there was still some left in the sheep raft, the braised pork firecrackers they ordered were ready.
As another Zhangye specialty delicacy, the "firecracker" in this braised pork firecracker is also a noodle dish.
The reason why it is called firecrackers lies in its appearance.
The inch-long noodles are fried until golden brown, paired with the fragrant braised pork and pleasantly colored vegetables. It is a visual enjoyment.
The method of "firecrackers" is very particular: you should use good flour so that it can be strong. After rising for half an hour, roll the dough into a long strip. Cover it with a damp cloth and continue to rise again. The temperature should be controlled for half an hour to one hour.
, pull the noodles that are about the thickness of chopsticks into inch-long pieces and bring to a boil. Add bean sprouts, cabbage and other vegetables until cooked and fished out.
Stir-fry small pieces of tofu with braised soup. When the noodles are out of the pot, stir-fry evenly with the braised tofu soup. After it is out of the pot, scoop out a few large pieces of fresh braised pork soaked in the marinated sauce. An authentic braised pork.
The firecrackers are ready.
Among them, stir-frying brine tofu is a technical job. How to stir-fry the tofu into the brine flavor without destroying the shape of the tofu is a great test of the chef's control over the heat and stir-frying strength.
The fresh and hot fried firecrackers were steaming in front of Li Xiao, and they were also mixed with a slightly spicy taste.
Along with the braised pork firecrackers, there was also a bowl of braised soup.
"This is probably the effect of the hot oil used to thicken the dried chili peppers."
Li Xiao took his chopsticks and flipped through the braised pork firecrackers. A piece of dried chili pepper as thick as a finger was dripping with slightly hot oil.
"Looking at the shape, almost every noodle has the same thickness and length, and the fried color is even, so the appearance is very uniform."
Just at this step, you can see the skill of the chef.
It seems that it is extremely difficult to operate simple noodles. One of the most difficult aspects for novices to learn is that often the first noodle is already cooked and the last noodle has not yet been cooked. The "firecrackers" produced in this way have uneven texture and taste a bit too spicy.
Too soft and rotten, some may even be stiff.
"Let's try the firecrackers first."
The first feeling after entering the mouth is salty and fresh.
"This dish is also quite heavy in taste, and it tastes a bit salty, but it has the refreshing taste of vegetables."
“The noodles are chewy and chewy, with a smooth and chewy texture.”
“The braised pork is very flavorful, and it has a very fragrant old soup flavor.”
"The cooking time should be relatively long, so the overall texture of the braised pork is softer and more delicious."
“The spiciness from the dried chili peppers is more integrated into the braised pork, so it’s very spicy when you eat it.”
"Generally speaking, meat tastes more delicious, but this braised pork firecracker is the other way around."
Li Xiao stirred it up with chopsticks while eating, and was pleasantly surprised to find that the meat in this bowl of braised pork firecrackers was quite generous.
"I thought it was just a few pieces of meat on the top layer, but I didn't expect there were so many underneath."
Peering the camera into his bowl, the audience in the live broadcast room were quickly shocked by the amount of meat.
Flipping all the way down, Li Xiao discovered that the middle was full of braised pork, surrounded by fried firecrackers.
It's like wrapping braised pork in stir-fried firecrackers. At a glance, this meat accounts for one-fifth or even one-fourth of the entire dish.
"This store is so honest! A dish with so much meat only costs around 20 yuan."
"The meat is mutton. Although mutton is not that expensive here, I really love the price."
After eating a few bites of the firecrackers, Li Xiao felt that they were a little salty. When he saw the light soup on the side, he took a sip with a spoon.
"This soup should be served when the firecrackers are cooked. There is no other addition except salt and vegetable soup. It has a very light and sweet taste, which just neutralizes the saltiness of eating the firecrackers alone."
“Based on the value for money, I think this braised pork firecracker is tonight’s MVP!”
Li Xiao couldn't help but give a thumbs up with both hands and commented with satisfaction: "I am willing to give it a high score of 95 points!"
