Food starts with noodles

When the surface of the noodle cake turned from white to brown, a strong noodle fragrance wafted out, even attracting the three people who were sitting outside and playing with their phones.

Li Hao stared straight at the pancakes in the pan, which were well-proportioned in size and slightly browned on the surface.

What is even more eye-catching is that the outermost circle of the dough is still slightly bulging.

Only the most authentic master can make this effect.

I didn't expect Xu Zhuo to have so many.

Li Hao was already looking forward to dinner.

"Wow, delicious noodles. Boss handsome, can I have a taste?"

When Yu Keke saw the several noodle cakes that had been made next to Xu Zhuo, his eyes became greedy.

This kind of pasta with a burnt yellow surface and a strong noodle fragrance is probably irresistible to anyone.

Xu Zhuo picked one with a lot of burnt yellow and handed it to her.

"This noodle cake is relatively hard, and it is eaten in the soup. You three can just try it, don't eat too much. Wait until the meal time to eat the authentic mutton steamed buns, which is more enjoyable than this."

Yu Keke tasted it, it was indeed a bit hard, but it was quite strong when chewed.

She took a bite and handed it to Sun Panpan.

Sun Panpan also broke off a piece and gave the rest to Li Hao.

The two girls were not very interested, but it was Li Hao who dried up the whole cake in threes and fives.

After eating, he smacked his lips like aftertaste.

"Boss Xu, are you interested in developing in Shaanxi? This noodle cake is too authentic. Looking at the entire ancient city of Chang'an, there are not many people who can reach your level."

This is a bit of a compliment.

Xu Zhuo is good at kneading and kneading noodles because of his skills.

Other aspects are very general.

Such as kang noodle cake.I was distracted for a while just now, and one of the dough was battered.

A total of thirty dough pancakes were made.

Put it in a basket to dry.

It was already past four o'clock in the afternoon, and the sheep's feet were already marinated.

Seeing Li Hao staring at the noodles, Xu Zhuo said with a smile, "Why don't we make it now?"

Li Hao nodded repeatedly like pounding garlic: "Okay, okay, I'm a little hungry now, and we can meet the evening rush hour just in time for dinner."

Xu Zhuo brought them bowls and asked the three of them to go outside to break the cakes.

Actually Xu Zhuo prefers hand-cut cakes.

But for Lao Shan, buns cut with a knife have no soul.

You have to break them piece by piece by yourself, the steamed buns are delicious to eat.

Xu Zhuo didn't bother to do it, so he cut it into cubes with a knife.

The two girls didn't have much patience, some pieces were big and some were small, very uneven.

Only Li Hao patiently broke the dough into peanut-sized pieces, which were evenly distributed.

Xu Zhuo looked at his serious expression, and the Lao Shans probably raised the breaking of buns to the category of rituals.

But it does look pretty good.

Breaking quietly, the whole person also became calm.

After Li Hao had broken all three breads, Xu Zhuo carried them in.

Add mutton soup into the pot, bring to a boil, then add vermicelli, day lily, fungus, and finally add the broken noodles.

After the mutton soup boils for a few minutes, remove it from the pot with a large colander.

Then add the mutton soup again, put the sliced ​​mutton neatly on top, and sprinkle with coriander and green onion.

A bowl of authentic mutton steamed buns is ready.

"Ding! The host comprehended by analogy and successfully made mutton steamed buns. The special reward skill-spicy oil production."

Chapter 022 Chili Oil with Special Ingredients

Chili oil production?

Xu Zhuo couldn't help but laugh.

Although the dog system does not even know its name, it is quite generous.

When making stewed noodles, the bone broth is rewarded.

Let him instantly become a bone broth master.

Now make mutton steamed buns, and the reward is actually spicy oil.

This is the most urgently needed skill right now.

Xu Zhuo's skill of frying spicy oil was taught by Xu Jimin.

At that time, the teaching was in a hurry, and Xu Zhuo didn't study hard.

It is estimated that at most five things have been learned.

When I originally sold hand-rolled noodles, I didn't think the chili oil in the store was bad.

I even feel that putting it in a noodle bowl has the finishing touch.

But since I learned how to stew noodles, and the noodle stewing technique has been improved step by step.

The chili oil in the store can't keep up.

More than one customer reported to Xu Zhuo.

Putting chili oil is not only not appetizing, but it tastes a little bit affecting the taste.

Xu Zhuo was about to spare some time to ask the old man how to make chili oil.

I didn't expect the system to issue it directly as a reward.

awesome!

And according to the system's consistent performance, this chili oil should be more authentic than the old man's.

The ingredients for chili oil are already in Xu Zhuo's mind.

It needs coarse chili noodles ground from Shaanxi peppercorns as a base, which is what the old Shaanxi people call spicy noodles with Qin peppers.

It is paired with Sichuan Chaotian Pepper Fine Noodles and Henan's new generation of chili powder.

Line chili adds flavor, and Chaotian pepper adds spiciness.

The new generation is rich in capsaicin, which will make the color of chili oil more red and bright.

I rummaged through the utility room, and there happened to be all three of them.

A lot of seasonings were included in the delivery last time, just in line with Xu Zhuo's needs.

Xu Zhuo brought out the bowl of steamed mutton that he had prepared earlier, which seemed to belong to Yu Keke.

"Wait a minute, I'll fry some chili oil again. The chili oil in the store tastes too ordinary, and it doesn't go well with this steamed bun."

After Xu Zhuo left, Li Hao said weakly: "The authentic way to eat paomo is to serve it with chili sauce, not oily pepper..."

Xu Zhuo didn't care so much, he made the chili oil rewarded by the system first.

Pour the three types of chili noodles into a small pot equally, and Xu Zhuo began to prepare other ingredients.

This chili oil should also be grade D, because Xu Zhuo found that almost all the spices used to make sheep's feet meet the requirements of chili oil.

Sichuan pepper and peppercorns, Guangxi star anise and cinnamon bark, Yunnan cardamom, and Guizhou Angelica dahurica are all available this time.

In addition, nutmeg from Guangdong, cumin from Gansu, and more than a dozen kinds of aniseed ingredients are used.

After choosing the big ingredients, Xu Zhuo washed two pieces of ginger and a handful of chives.

If you want to taste good, these ingredients cannot be saved.

After everything was ready, Xu Zhuo set up another cooker, put a frying pan on it, and poured in peanut oil.

Compared with rapeseed oil, peanut oil has a more fragrant taste and is more suitable for frying chili oil.

Then, he put all the ingredients, as well as scallion and ginger, into the oil pan.

Turn on the low heat and fry slowly, be sure to fry out the aroma of the aniseed ingredients as much as possible.

Here, chili oil was fried, and Xu Zhuo continued to make mutton steamed buns on the stove on the side.

Soon, the aroma from the oil pan wafted out.

The fragrance of various condiments is mixed together, which is rich and strong.

Xu Zhuo couldn't even stand the taste.

When the chives in the pan were fried dry, Xu Zhuo took a small, fine-grained colander and scooped out all the big ingredients in the oil pan.

Put it in a bowl, and you can use it again when you braise the sheep's feet next time.

Turn on the fire and heat the oil in the pot to [-]% hot.

During this period, the chili noodles in the pot should be fully stirred evenly. In order to increase the visual effect, Xu Zhuo also put in some raw sesame seeds.

Then use a spoon to scoop a spoonful of [-]% hot oil and pour it into the basin.

"Zi la..."

The hot oil rolled in the bowl of chili noodles, and a hot and spicy taste hit the face.

After stirring the pot with chopsticks, Xu Zhuo poured another spoonful of hot oil.

When there are only two tablespoons of oil left in the half pot, turn on the heat to the maximum, and the oil in the pot will be almost [-]% hot.

Xu Zhuo picked up the frying pan and poured all the oil in the pan into the basin.

Now, the hot oil in the pot is rolling, and the fragrance is continuously wafting out.

And the sesame seeds are also fried out of fragrance.

Just smelling the smell, Xu Zhuo felt that he could eat a big bowl of paomo.

When the chili oil in the basin stopped boiling, Xu Zhuo put in some refined salt, and after stirring thoroughly, the chili oil was ready.

When the bright red and clear chili oil was brought out, the three people outside were completely stunned.

This spicy oil is red and bright, without any seasoning.

But it smells like all kinds of aniseed.

Simply mouth watering.

The steamed buns for several people have already been prepared, and Li Hao doesn't talk about pairing with chili sauce right now.

He took the lead in adding several spoonfuls of chili oil to his bowl.

After a little stirring, I couldn't wait to scoop up a piece of paomo with a spoon and put it in my mouth.

Immediately, the fresh aroma of mutton soup, the spicy aroma of chili oil, and the aroma of noodle cakes exploded in the mouth.

too delicious!

Li Hao almost wanted to call out.

As a boy, he could hold back, but Yu Keke next to him couldn't hold back at all.

"Ahhh, it's so delicious!"

"Handsome boss, I will eat it every day from now on, three bowls in one meal!"

After tasting the steamed buns, Xu Zhuo remembered that there was still sugar and garlic that he hadn't tasted yet.

He took out four heads of sweet-scented garlic and sweet-scented osmanthus and jasmine.