Hot and sour soup, crispy hairtail fish, these two dishes may not necessarily be very deep in Ye Xiu's memory, but they must have appeared before.
Paired with home-made fried noodles, it is the authentic home-cooked taste of Ye Xiu's hometown.
In fact, when eating noodles in ordinary people’s homes, they would not be so luxurious as to make some hot and sour soup or stuffed hairtail fish.
That is to say, Zhao Fuyu was worried that fried noodles may not suit the taste of all diners, so he specially prepared two side dishes. In fact, these dishes can be eaten or not.
Because according to the custom of Ye Xiu's family, eating fried noodles with garlic is enough. It also needs to be fresh garlic, or Laba garlic soaked in vinegar for two months. As long as you have these two things , that can be regarded as a happy meal.
But Ye Xiu was satisfied with this way of eating, but for other diners, it would be a bit too rough and simple.
Pair it with some hot and sour soup and crispy hairtail to make the meal more complete.
I can’t say who is better, I can only say that each place has different traditions, and each should be able to accept them.
...
"It's so lively..."
Orochimaru opened the door and saw a scene of old and new diners interacting. Obviously, this scene also surprised him.
However, he soon restrained his unapproachable temperament and joined in some of the exchanges.
Returning to the multi-world restaurant from the world of Naruto is also a kind of mood adjustment and relief for Orochimaru. You must know that scientific research and exploring the path to immortality are very stressful.
Once there is no good solution, it is easy for people to go astray.
And this time Orochimaru also packed a lot of useful information from Demon Slayer World, which gave many of his studies new insights.
In this case, his pressure was even greater.
Being able to come to the Multi-World Restaurant and taste a satisfying dish is the best way for him to relax.
Seeing that most of the regular customers had already arrived, only Accardo and General Thunder had not arrived today, Zhao Fuyu had no intention of waiting any longer.
I started preparing the dishes I was supposed to cook first.
It is not difficult to prepare the fried sauce for fried noodles. The dry yellow sauce is released, and the bean paste is cooked in oil in advance and stir-fried until fragrant. All you need to prepare are diced pork belly, chopped green onion, and minced garlic. Such simple ingredients.
Some people also add diced dried tofu, but Zhao Fuyu feels that since it is to taste the sauce flavor, the simpler the ratio of ingredients, the easier it is to release the sauce flavor, and the better for diners to grasp the main axis.
Heat the oil in a pan with chopped green onions, add diced pork belly as thin as a little finger, and stir-fry continuously until some of the fat in the pork belly is fried, then add the released dry yellow sauce and cook slowly.
When the aroma of the dried yellow sauce is stir-fried, the fried bean paste can also be put in, followed by the sweet noodle sauce and a tablespoon of white sugar.
Keep cooking. During this process, you can add some Donggu soy sauce, but you can't add any more water. When the oil and water gradually begin to appear on the top of the pot, you can sprinkle the minced garlic into it, and then continue to push. .
During this cooking process, the stirring cannot stop for a moment.
Otherwise, the sauce will burn quickly if cooked quickly.
This is also the origin of fried noodles. To fry the sauce, you need to use fat to slowly boil out the water in the sauce. What is left is the pure flavor of sauce and meat.
Wrap the noodles with this oil and sauce, and add some shredded vegetables to increase the texture, remove the greasiness, and make it plump and sweet. It can be said that the flavor of the fried noodles will be fully released.
In fact, the preparation of this kind of home-cooked food itself is not complicated, the key is the details.
For example, to what extent should the chopped green onions be stir-fried, when the diced meat is added, where should the dry yellow sauce be released, and how long should it take to stir-fry after putting it in the pot so that the flavor of the sauce can be revealed. The addition of bean paste increases the richness of the sauce, and you must also pay attention to reducing the concentration of the bean paste. Salinity.
It can be said that if every detail is not done right, the noodles will not be able to produce the kind of taste that naturally reminds people of home craftsmanship.
Turn off the stove fire and stir-fry for half an hour. The color of the sauce will turn dark brown. There is no need to add anything else. Before turning off the heat, add a little oyster sauce and light soy sauce to increase the freshness and saltiness. There is no need to add anything else.
The two kinds of bean paste have already raised the saltiness to a sufficient level.
At this time, the fried sauce is almost complete, but the more important thing is to cover the pot with a lid and let the residual heat continue to simmer for a while.
This allows the meat to absorb more of the sauce flavor, and also restores a touch of moisture to the fried sauce.
This is why the fried noodles at home are always more delicious than the fried noodles from outside.
Then make it in advance and let it simmer in the pot for a while, which is the key to the taste.
During this gap, Zhao Fuyu can start processing other dishes.
There's nothing much to say about the hot and sour soup. It's just a simple stock base, tofu, mushrooms, eggs, vermicelli, soaked fungus, shredded lean meat, and shredded carrots.
After all the ingredients are processed and cut into thin strips, add sesame oil and shredded shiitake mushrooms and stir-fry until fragrant.
Then add the vermicelli, shredded fungus, and shredded carrots, stir-fry until half-cooked, and remove the raw smell, then pour in the broth, add shredded tofu in fat, push slowly without force, wait until all ingredients are in the soup Bring the juice to a boil, then add salt, onion and ginger juice, and starch-flavored lean pork shreds.
At this time, the hot and sour soup is basically completed.
All that's left is thickening and seasoning.
The so-called hot and sour soup, the sourness comes from aged vinegar, and the spiciness comes from pepper, not chili pepper.
Because the interaction of these two flavors creates a unique aroma and freshness in the ingredients and soup, this dish has become a well-known home-cooked dish.
Especially after eating fried noodles, having a bowl of hot and sour soup will make everyone feel comfortable.
Therefore, thickening the hot and sour soup is the most important thing to pay attention to.
After adding a little salt and sugar to the soup to adjust the basic flavor, you can add the starch water in sequence.
At this time, you can change the heat to medium heat instead of boiling it all the time. When thickening, do not add the starch water all at once, but add it a little bit, one tablespoon at a time.
This way you can control the consistency of the hot and sour soup, and also make the thickened soup silkier.
Moreover, the gravy still needs to be a little thicker at the end, and the egg drop can make up for the last bit of thickness. This is also the key to the delicious hot and sour soup.
When the concentration of the gravy is almost the same, you can directly add a tablespoon of mature vinegar and a tablespoon of white pepper, and then stir evenly until you can smell a spicy and sour taste. If it is a bit irritating, it means hot and sour soup. The taste is enough.
At this time, another beaten egg is added, and the egg flakes are added to absorb all the flavors. A flavor that has never appeared in a multi-world restaurant is permeated.
It actually reminded many diners present of a familiar taste, which was home...the ultimate taste in their memories!
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