Chapter 1276 Cheng Chubi almost wanted to puff up his eyes and shout for extra money
Chapter 1276 Cheng Chubi almost wanted to bulge his eyes and shout for more money (please subscribe and vote)
Although he is used to it, as an excellent chef, Cheng Chubi certainly prefers to listen to flattery.
After all, not everyone is willing to do it in public, not Cheng Chubi.
Who dares to say bad things about me and wants to eat the food I cook? Haha...
Except for my father and the emperor, if anyone else dares to be so crooked, believe it or not, I will kick him away with my big toes.
Soon, the chaotou meat was also cut into cubes, and Cheng Chubi began to prepare the ingredients.
The frying methods of soft whistle and crispy whistle are different. After all, one tastes soft and chewy, while the other tastes crunchy and crispy.
The best rice wine, the best vinegar, and the best soy sauce, these three are the must-haves for frying soft whistle.
You cannot use high heat to stir-fry soft whistle. You can only use medium-low heat to stir-fry. First stir-fry the diced meat to remove the fat, then add the cooking wine in sequence and stir-fry.
After stir-frying for a while and allowing the diced meat to absorb the cooking wine, add a small amount of vinegar, continue stir-frying for a while, and then add a small amount of soy sauce...
After Cheng Chubi repeated this twice, he handed the position of holding the spoon to Cheng Fa and explained.
"Just remember the order, don't make a mistake, wine, vinegar, soy sauce...just take turns like this, only one spoonful at a time, no more."
When he saw Cheng Fa starting to get started, Cheng Chubi started frying the diced pork. He first fried the completely fatty pork until it changes color.
Then pour the diced pork with lean meat into the pot, continue to stir-fry, and slowly wait until the diced pork in the pot has shrunk by almost half.
Only then did Cheng Chubi pick up the bowl of sweet wine, which is the fermented glutinous rice juice that has been filtered out of impurities, and is made with vinegar and soy sauce.
As soon as I poured it on the pot, a burst of aroma immediately hit my nostrils. Under the stir-frying with the spatula, the crispy color became a little darker than before.
After stir-frying for a while, pour in all the remaining sauce and start stir-frying.
"This smell seems to be different from the smell of pork we have eaten before..."
Li Ke swallowed and couldn't help but express something.
Cheng Chubi raised his chin confidently, took a deep breath, and then began to use a picket to fish out the crispy whistles and start filtering the oil.
"Of course, because a lot of fermented glutinous rice juice is used here.
After it cools down for a while, you will be able to understand why this thing is a perfect match for cold salad powder."
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After frying the crispy whistle, Cheng Chubi directly put the crispy whistle into the prepared large pot.
When he saw Li Ke and Fang Jun, he wanted to join in. He quickly raised his hand to stop these two guys. This thing has to wait until it is completely cool before it tastes good.
By the time the crispy whistle is cooked here, the soft whistle on the other side has also turned into a reddish color and is just ready to be taken out of the pan.
After that, Cheng Chubi began to cook the soybeans that had absorbed the water.
Fried soybeans requires skill. There is an old saying that everyone knows how to fry soybeans, but if you want to fry soybeans well, you have to know how to do it.
After the soybeans have absorbed the water, they need to be boiled for five or six minutes. Then the water is drained and allowed to cool before frying.
The soybeans fried in this way will not be hard, but will be crispy, especially crispy, from the inside out.
Watching Cheng Chubi soaking and steaming the soybeans, pounding them, and making soft whistles and crispy whistles.
This made both Li Ke and Fang Jun look forward to how delicious the cold noodles would be after they were finished.
After all, the ingredients alone are so troublesome, so it would be unreasonable if this cold noodle dish was not delicious.
Just like that, it wasn't until dusk that Cheng Chubi got all the ingredients.
Garlic water is a must, as is green onions, and mung bean sprouts are bought on the street.
Cold noodle soup should be served with mung bean sprouts, and eating soybean sprouts is a bad idea.
Cheng Chubi first poured the chopped noodles through cold water, filtered out the excess water, and then placed it in a bowl.
Then put aside the various seasonings, then pour a spoonful of dogwood red oil, a spoonful of soybeans, a spoonful of soft whistle, and a spoonful of crispy whistle.
He handed it to Li Ke, who was already so hungry that his saliva almost dripped from his mouth while waiting for his stutter.
"Mix it well. The essence of cold rice noodles lies in the word "mix". All the flavors can be soaked into the rice noodles so that they taste good."
"Brother Chu Bi, hurry up and give me a bowl."
Fang Jun suddenly became unhappy when he saw Cheng Chubi hand Li Ke a bowl and start chattering nonsense.
Okay, go on, bowls of cold noodles with complete ingredients were handed out from Cheng Chubi's hand.
Mix the rice noodles and condiments one by one, then put it into your mouth...
Li Ke's eyes lit up. The powder itself had no taste, but now, after absorbing the taste of various condiments,
The entrance is sour and slightly spicy, and the mung bean sprouts are so sweet and refreshing.
Moreover, the soft aroma of the soft whistle, the sweet aroma of the crispy whistle, and the crispy aroma of the soybeans are also mixed in.
Every bite of the noodles will have this or that taste. Three times, five times five times two times, all the noodles have been eaten down.
But Li Ke was still holding the bowl there, happily taking the soybeans and crispy whistles in the bowl and putting them into his mouth.
He has the serious attitude of a poor child who is diligent and thrifty and never wastes a grain of food.
"Brother Chu Bi, let's have another bowl. Can you have more crispy whistle? It's too little and it's tasteless."
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Cheng Chubi almost wanted to raise his eyes and shout for more money, but it was wrong. I am not a noodle stall owner.
I can only feel depressed and order another bowl for these foodies.
Speaking of which, Cheng Chubi still remembered that before he traveled through time, every time he ate cold noodles, he would only order one kind of whistle.
Why? Because you have to pay extra. A bowl of cold noodles costs seven or eight yuan. If you add a soft whistle or crispy whistle, it will cost you five or six yuan.
It's simply a scam, but who makes these things the soul of cold rice noodles?
But now, my identity has changed, my status has changed, and even my boss has become me.
Cheng Chubi ferociously mixed himself a bowl of cold noodles filled with crispy noodles and soft noodles, which finally satisfied the resentment of his previous life about why there were more noodles than noodles.
The sound of sizzling powder came one after another, and from time to time, everyone would chew the crispy whistle with their teeth clenched.
A bunch of loyal servants and guards finally had the opportunity to come over and eat the cold noodles, and they were all very happy after eating.
After finishing dinner, Cheng Chubi had the remaining pork belly chopped into minced meat and stir-fried. He could make roll noodles for a meal tomorrow.
In addition, he asked Cheng Fa to go to the kitchen and tell the chef to get a goat to take care of it. Use the sheep bones and ginger to make a pot of mutton soup.
Of course you can't eat cold noodles in the morning, that would be too inappropriate. In the beautiful Southwest, breakfast is either noodles or noodles.
But Cheng Chubi prefers to have a bowl of mutton noodles with skin on for breakfast. Of course, beef noodles with skin is not impossible, but it is a pity that no cows are killed in accidents.