delicious master

Chapter 153 Six Fresh Noodles

Cover it with plastic wrap, and after about ten minutes, Tang Xiaokang opened it and kneaded it vigorously again.

If you want to have a better taste here, you need to rub it a few more times, don't be lazy, this is what the old man said to Tang Xiaokang many times.

After kneading the noodles, Tang Xiaokang sprinkled some fine flour and started rolling the noodles.

To be honest, this is the first time for Tang Xiaokang to try rolling noodles. Tang Xiaokang is not very familiar with the things on the white case. He basically watched the old man do it a few times before. Too big a problem.

Feeling a little unsure, Tang Xiaokang tried it with the rolling pin he had just arrived.

It's not very difficult, just keep rolling the dough around, it's not as difficult as imagined, just make it a little bit according to the method in memory.

This is the final rolled out dough...

Looking at this shape that could not be fully explained using geometric theorems, Tang Xiaokang looked a little embarrassed. At first, the old man rolled out rectangular shapes. How could he have turned into a Picasso?Can you still have an abstract style when rolling out dough?

Looking around, Xiao Yuanyuan outside was concentrating on her homework. After Su Jianye put away the envelope, she waited for the food to be served.

Fortunately, no one noticed the situation in the back kitchen. Tang Xiaokang breathed a sigh of relief, and finally he didn't hurt his face.

Three times, five times and two times, I stacked the noodles I rolled out. Anyway, they are all hand-rolled noodles. When they are put into the pot, they will not be visible at all when they are eaten.

Reassuring himself so much in his heart, Tang Xiaokang picked up the knife, and his eyes showed a blood-red light. Today, this abstract face will never appear again!
With a quick sound of the knife falling, Tang Xiaokang perfectly cut out the noodles one by one.

Rolling the noodles is not good enough to be done with a knife. After Tang Xiaokang cut the dough into noodles, he found that it seemed to be acceptable, at least the appearance was okay.

Then sprinkle some corn flour, Tang Xiaokang pulls and pulls the noodles, kneading and kneading, this is the essence of hand-rolling noodles, hand-rolling, hand-rolling, how can you just roll without hands.

Sprinkle more cornflour to make the noodles distinct, otherwise when the knife is put into the pot, it will really turn back into dough for you in minutes, without any face.

The noodles are ready, the next step is to start cooking the noodles.

The so-called six fresh noodles are actually six different side dishes, tomatoes, black fungus, mustard shreds, green vegetables, shredded pork and sausages.

If it is Tang Xiaokang himself, he is more used to adding some belly, the taste is refreshing and tender, rich in soup, and it will be more enjoyable to eat.

But today I just tried it, so I can only make a standard six fresh noodles before I have time to prepare.

Fortunately, the function of the belly is to enhance the freshness, which Tang Xiaokang's seven-hour soup can definitely make up for.

Blanch the shredded meat, cut the soaked fungus into pieces, cut the vegetables into sections, cut the tomatoes into pieces, and prepare the prepared mustard shreds.

Boil the noodles and put the handmade noodles that you have prepared. Because it is a small boiled noodles, it is not directly stewed with the broth, but cooked in a small pot first.

On the other side, put the prepared side dishes into the oil pan and stir-fry to roast the aroma.

Pour the clear soup that I made all afternoon into the pot. In many places, the way of adding water to the high soup is used to save costs. This may make the umami taste weaker. So Tang Xiaokang directly poured the clear soup he prepared into the pot middle.

Then put the fried sausage, fungus, shredded pork and shredded mustard into the pot, stew until the aroma is released, and finally add the tomatoes.

Take out the six-seven mature noodles, put them into the broth, and then start to simmer, so that the freshly cooked noodles can fully absorb the deliciousness of the soup, and also slowly simmer the aroma of the side dishes.

Because the clear soup is not mixed with water, there is no need to put too much salt in the seasoning at this moment, just a little bit to enhance the taste.

The aroma is constantly overflowing, the taste of the clear soup itself, after the help of the side dishes, so as not to be more fragrant, the delicious taste is constantly emitted, making people drool.

At this time, Tang Xiaokang began to put in the green vegetables. At this time, the green vegetables after being out of the pot will be emerald green and the taste will be very good.

It will not become soft and rotten due to long-term stewing, and there is no taste of green vegetables.

Orange tomatoes, black fungus, light yellow shredded mustard and green vegetables.

The various colors are matched together, and it looks very appetizing just by looking at it.

Pick up the noodles, a total of three bowls.

The rich aroma wafts out of the iron barrel continuously, but it is not that strong, because all the aroma is wrapped in the soup.

The excess aroma is perfectly absorbed by the noodles, without any excess flavor being lost.

Tightly lock all the aroma, this is the reason why Liuxian Noodles can bring people an excellent taste experience.

After Tang Xiaokang finished all this, the roasted pig's trotters were perfectly baked.

After taking out the roasted pig's trotters, Tang Xiaokang returned to the back kitchen again and took out the cooked noodles as well.

One of the bowls was pushed in front of Su Jianye. Looking at the sudden appearance of noodles, Su Jianye was stunned for a moment.

"The store is going to launch a new dish, try it and see how it goes."

Speaking to Su Jianye, Tang Xiaokang pushed the Six Fresh Noodles in front of Su Jianye.

After being stunned for a moment, Su Jianye, who came to his senses, thanked Tang Xiaokang.

It's just that Su Jianye, who has worked in Ningcheng for less than two years, is not familiar with Ningcheng's special noodles.

But besides the side dishes, the broth of the clear soup can still make people see that this is a bowl of clear soup noodles, but after adding these colorful side dishes, it actually improves the appetite even more.

The same Tang Xiaokang also handed the noodles to Xiao Yuanyuan. Compared with Su Jianye's unfamiliarity, Tang Yuanyuan, who is a new generation of Ningcheng native, is obviously very familiar with Liuxian noodles.

Looking at Tang Xiaokang with a look of surprise, she didn't expect that Master Tang could even make six fresh noodles, and her respect for Master Tang became even higher.

I haven't started eating yet, but the scent that wafts out from time to time makes people feel the deliciousness of the six fresh noodles.

Skillfully brought the chili oil bottle, which is also the chili oil cooked by Tang Xiaokang himself, which is more spicy and stimulates appetite.

Add a little chili pepper to the Liuxian noodles, and the slightly clear Liuxian noodles suddenly become slightly reddish, making them look more appetizing.

Xiao Yuanyuan, who couldn't wait for a long time, tasted it, it was so fragrant and fresh!
Her eyes widened, and all kinds of fresh and fragrant tastes kept repeating in her mouth. They were all delicious, but different ingredients brought different feelings, which made people unable to stop. The aroma of chicken, the taste of sausage, shredded mustard The deliciousness, the freshness of the pork bone broth and the slightly sweet and sour tomato, and the spicy chili oil at the end.

Countless tastes had a huge impact on Xiao Yuanyuan, although the seasoning only had a little salt, but after drinking this soup, people saw countless things!
(End of this chapter)