Food starts with noodles

Yao Meixiang picked up a piece of fat beef covered in red oil, dipped it on the dry plate, then stuffed it into her mouth, and explained to Xu Zhuo and the others while chewing.

"It's not spicy, what a delicious taste, you don't even eat it..."

Boss Xu couldn't laugh or cry, he really wanted to eat it, but if he insisted on eating it, he might have to go to the hospital.

In other respects, Xu Zhuo can probably compare, but in terms of eating spicy food, he really can't do anything.

Especially when he saw Yao Meixiang's expression as if he was eating tomato pot, Xu Zhuo secretly clicked his tongue.

Spicy addicts are so terrifying!

Can't be bothered.

After nearly two hours of eating and drinking, this hot pot meal can be considered as finished.

Then Xu Zhuo and Yu Keke went back with Yao Meixiang to watch her make kimchi.

Li Hao went straight to the high-speed rail station to pick up Sun Panpan.

He could finally stop watching Ke Ke sprinkle dog food.

Li Hao has already decided that when he receives Sun Panpan, he will let Xu Zhuo and Yu Keke see what the correct posture of showing affection looks like.

Back at Yao Meixiang's house again, Yu Keke asked curiously, "Mother, when will you start making kimchi?"

Yao Meixiang smiled: "Don't worry, you have to do some preparatory work first."

After speaking, she brought out a large bucket of mineral water from a room full of sundries.

"You can't use tap water to make kimchi. The kimchi made with tap water has an average taste and is easy to break."

"From a scientific point of view, the chloride ions in the tap water will kill the lactic acid bacteria in the kimchi water, so the taste will be bad and it will be easy to rot."

"Kimchi, the most important thing is the fermentation of lactic acid bacteria in the kimchi water. Without lactic acid bacteria, the kimchi will naturally go bad."

Xu Zhuo helped her carry the mineral water to the kitchen, unsealed it, and poured it into the cauldron under Yao Meixiang's command.

Then, Yao Meixiang began to add the ingredients needed into the pot.

"Because what we are going to make is diving kimchi, the soaking time is very short, so we have to add the ingredients when boiling the water, so that the taste can come out."

"Iodized salt cannot be used for this salt. We have to use Sichuan's unique kimchi salt or coarse salt. The kimchi produced in this way tastes better."

"The amount of salt is not always the same. Generally, it is [-] to [-] grams of salt per kilogram of water. You need to add more salt for the first soak, otherwise the soaked dishes will not taste good."

After speaking, she took out a pack of kimchi salt from the locker and poured it into the pot, and then added rock sugar, dried peppercorns, star anise, fragrant leaves, and a dozen dried chili peppers.

After putting everything in, start boiling water.

Chapter 164 Making Kimchi

Next, Yao Meixiang began to clean up the vegetables to be soaked.

There is no need to buy vegetables, as Yao Meixiang will deliver them with just a phone call.

The man who came to deliver the food was in his thirties, he was not very tall, he drove a van, and he was very polite to Yao Meixiang.

Before Yao Meixiang could make a move, he took a bag of fresh vegetables off the car and sent them directly to the kitchen.

Yao Meixiang offered him money, but he resolutely refused to accept it.

Before going out, he helped Yao Meixiang pack up the garbage in the trash can at the door and took it away.

This made Xu Zhuo a little puzzled, what's going on?

This godmother already has a godson?

Yu Keke also came over and asked her curiously: "Mother, who is he? He seems to respect you very much."

Yao Meixiang smiled: "This kid is Lao Wei's apprentice, but his talent is not good enough, and he hasn't been able to get started after studying for two years. Lao Wei simply invested a sum of money in him and asked him to open a dry vegetable shop."

"He has no brains in cooking, but his business is doing well, and he is very honest with customers. He doesn't cheat or cheat, and he doesn't engage in those nonsensical things."

"Now the business is getting better and better, and now there are several branches."

"In the beginning, I asked him to deliver vegetables to me every time, but he was determined not to accept money, which made me feel embarrassed to let him deliver. Every morning, I would go to the market to buy vegetables by myself."

"Only let him deliver the vegetables in the afternoon, because at this point, the vegetable market doesn't have any good vegetables, and they are all leftovers from other people's picks, which are not suitable for making kimchi."

While talking, Yao Meixiang poured the vegetables out of the bag.

White radish, carrot, cherry radish, celery, lettuce, beans, cabbage, red vitex, Chaotian pepper, young ginger, old ginger...

I didn't expect there were so many dishes in the bag.

Xu Zhuo asked Yao Meixiang curiously: "All of these will be soaked in?"

Yao Meixiang nodded: "Yes, the customer wants assorted kimchi, the more varieties the better. It's a pity that Chinese cabbage is not in season now, otherwise the taste will be more comfortable if you put some cabbage stalks."

The two started cleaning.

Yu Keke had nothing to do, so he secretly took a video of Yao Meixiang with his mobile phone.

Then secretly sent it to Wei Junming.

"Godfather, I took a video for you. You can watch it first, and you will be relieved. After a few days, the handsome boss and I promise to bring her back to you as Mrs. Yazhai..."

As the girl spoke, it was as if Xiao Zhuanfeng had possessed her body, and her words began to lose her tune.

Wei Junming made an emoji with clasped hands.

Then transfer over 1 yuan.

And leave a message to Yu Keke: "This is the activity fund, if it is not enough, I will make it up later."

There is a cash reward for posting a video, which is a real surprise.

In the kitchen, Xu Zhuo took a kitchen knife and cut the washed vegetables into diamond-shaped pieces.

"Hey, your kid's knife skills are really good, the cuts are even in size, not bad."

She has lived with a chef for many years, and she can tell at a glance whether the knife skills are good or not.

Yao Meixiang put the diced vegetables into the basin, then sprinkled a few spoonfuls of salt into it, mixed well and put it again.

"If you want kimchi to be delicious, you have to kill the water first, kill the water in these radishes and vegetables with salt, and then wash them and soak them in the altar, the taste will be better."

"Otherwise the water will be too large, and the kimchi will easily break."

The process of killing water takes about an hour. Taking advantage of this time, Yao Meixiang brought a new jar, cleaned it inside and out, and then boiled some boiling water and poured it in to scald it.

The purpose of doing like this is equally for sterilization, avoids pickle to rot and go bad.

After ironing, put the jar upside down on the window to control the moisture.

An hour later, Yao Meixiang washed the vegetable pieces that had been marinated to remove excess salt, then spread them out in large bamboo baskets, and put them in the yard to air dry.

In order to prevent small bugs from climbing up, she specially covered it with a fine gauze net cover.

After all this work, the boiled kimchi water in the pot was completely cooled, and it was started to be prepared in the altar.

"To make kimchi, it's best to add some old altar kimchi water to it first, so that the taste will be more authentic."

"From a scientific point of view, Laotan kimchi water is rich in a large amount of lactic acid bacteria. After adding it, the kimchi can be fermented quickly. The time for kimchi to taste is shorter, and it will be more crisp, tender and delicious."

"That's why many people take away some old altar kimchi water when they buy kimchi in the morning."

While she was talking, Yu Keke suddenly asked: "Godmother, what if there is no such old altar pickle water? For example, what if we want to make pickles in the Central Plains?"

Yao Meixiang said: "You can go to the vegetable market or supermarket and buy a pack of pickled wild peppers. The soup in it is Laotan kimchi water, and the effect will be the same if you pour it in."

Xu Zhuo only knew that he needed primers to boil Chinese medicine, but he didn't expect to add primers to making kimchi.

Yao Meixiang brought Xu Zhuo to the yard, picked out a pickle jar that looked very old, and first poured out all the water in the sealed sink.

Then the lid was opened, and a sour aroma unique to kimchi wafted out.

Yao Meixiang held a bamboo wine handle, the kind of water ladle with a bamboo tube with a vertical handle, and poured almost a bowl of pickle water out of it.

Then pour in the kimchi water that has just been boiled and let it cool, close the lid, and fill the sink with water.

"The kimchi water in this jar has been around for nearly 40 years. It is the longest kimchi water I have kept here. Every year I make new kimchi, I take water from this jar."

Pour the old altar kimchi water that was taken out into the jar that has just been scalded and completely dried, and then add all the water in the pot.

Then throw in the washed and dried ginger and garlic.

The purpose of this is to make the kimchi water more flavorful.

"According to the normal method, add ginger and dried sea pepper to this jar of kimchi water, soak it for two days, and wait for the water inside to turn yellow and start to ferment before serving the vegetables."

"But I'm in a hurry today. That old customer is for a restaurant and doesn't pay much attention to it, so we can do this."

"If you are eating by yourself, you must raise the kimchi water first."

"In this way, the taste of ginger has been soaked into the soup, and the kimchi water has also been fermented. Putting the vegetables in will ferment more quickly, and the taste will be better."

After putting them in, Yao Meixiang took a look at the vegetables in the bamboo basket, brought them over when she felt that it was about the same time, wiped her hands dry, and began to add to them.

"The big ones are slow to taste, so you have to put them first, so that it's not troublesome to rummage through."

"Put the smaller ones last, like cabbage, and you can eat them overnight, just put them on top."

"Er Vitex and Chaotian Pepper are scattered in the middle, so that when brewing, the spiciness of the sea pepper will also be released, allowing the surrounding vegetables to soak in the flavor."

Although Yao Meixiang didn't intend for Xu Zhuo to learn this, but in her professional field, she explained it very carefully.

When she was putting vegetables in it, the system's notification sound finally came...

Chapter 165

"The host successfully stimulated the concentration and eagerness to learn skills, and acquired a professional skill - kimchi making. Congratulations to the host."

"The host's kimchi skills have reached the entry level, and the D-level signature dish pickled pepper chicken feet is officially unlocked. Congratulations to the host."

Xu Zhuo didn't expect to see two at a time.

But it was just right, and his heart fell to the ground completely.

Chicken feet with pickled peppers is officially unlocked, and there will be another signature dish when the new store opens.

This made Xu Zhuo couldn't help laughing.

Yao Meixiang had just put all the vegetables into the jar, and when she saw Xu Zhuo laughing, she asked curiously, "You idiot, why are you laughing? What's so funny about making kimchi?"

Xu Zhuo hurriedly said, "After reading this, I realized that actually making kimchi is similar to making sweet garlic."

"I don't know about pickles, but sweet garlic can be made. The steps are almost the same, but sweet and sour water needs to be put in sweet garlic, and the taste will be very good."

He was just saying something casually to change the subject, but Yao Meixiang became interested.

"Can you make sweet garlic? Teach me, I've tried to do it many times, but every time I don't succeed. It's annoying..."

I can't buy new garlic right now, so Xu Zhuo said, "Wait until I buy some new garlic online, I'll teach you when I buy new garlic, it's very simple."

Although his skill in making sweet garlic is entry-level, it should not be difficult to make.

At least it was possible to bluff Yao Meixiang.

After throwing all the vegetables in, Yao Meixiang took a pair of clean chopsticks and pressed down the floating vegetables to prevent them from spoiling.

After doing this, she poured some high-grade liquor into it, and then sealed it.

Put the lid on, add some water to the sink, and the dipping pickle is done.

"Okay, this kimchi can be unsealed and eaten tomorrow night, but it must be eaten within a week, otherwise the taste will become very bad."

"This kind of vegetables are not suitable for deep-water dishes, so they can't be soaked for a long time."

After carrying the jar to the yard, Yao Meixiang made a phone call, and soon a man riding a tricycle entered the yard.

This man was in his fifties and looked similar to Wei Junming.

Both are short and fat, and they all have smiling expressions.

But he has much more hair than Wei Junming.