"Tell me, how did you make this mutton soup stewed noodles?”
Su Mingcheng wanted to test Su Chen.
She wanted to see if Su Chen would really do it.
"Tell me first, how is this mutton soup made?”
In an instant, the spiciness became even stronger and more pungent.
The uncle covered his mouth and nose and even choked on his tears. He roared in his heart, what kind of immortal bean paste is this? It's taking effect too quickly!
The lid of the bean paste had not been closed, and the brand label was not seen on the glass bottle.
Actually, this was a local product, not a mass-produced product.
Bean paste was known as the soul of Sichuan cuisine. As a seasoning that made up more than 70% of the pickled chili, it could be said that the chili base directly determined the spiciness of the finished product.
"Add some onions, ginger, and chives in the middle. Don't add any other seasonings.”
"The bone soup cooked like this has a rich fragrance and is extremely delicious.”
"You can't cover the pot during the entire cooking process. This will help the odor evaporate.”
"After blanching the meat, it can't come into contact with cold water.”
When the mutton soup was boiling in the pot, the stewed noodles had to be added.
Because the mutton soup in the noodle pot had been boiling and cooking for a long time, most of the fresh fragrance had already evaporated. The rest had seeped into the noodles and was no longer tasty.
When the thick mutton soup touched the noodles that had just been cooked, the fresh fragrance of the mutton soup was immediately stimulated by the boiling noodles.
Finally, he added a spoonful of beef braised soup. The beef cubes with a strong sauce and the white noodles were very enjoyable.
The best choice for mutton soup was grassland sheep. Not only was the meat firm and the bones fine, but there was also almost no fishy smell. It was the most suitable for making soup.
The main thing to do when kneading the dough was to knead it three times and wake it up three times. From the second kneading, you had to apply a layer of oil every time you kneaded the dough. It was best to wake the dough up for more than 30 minutes each time. Only then would the dough wake up. Finally, the stewed noodles were made into two taels each. The thickness was uniform, and they were oval or rectangular.
He picked up the noodles with his chopsticks. The noodles did not stick to him. In an instant, the spiciness became stronger and more pungent.
The uncle covered his mouth and nose and even choked on his tears. He roared in his heart, what kind of immortal bean paste is this? It's taking effect too quickly!
The lid of the bean paste had not been closed, and the brand label was not seen on the glass bottle.
Actually, this was a local product, not a mass-produced product.
Bean paste was known as the soul of Sichuan cuisine. As a seasoning that made up more than 70% of the pickled chili, it could be said that the chili base directly determined the spiciness of the finished product. The performance of the family.
The quality of the mutton and mutton bones used was not good, so he needed to use aniseed to suppress the fishy smell in the meat.
Because any seasoning that appeared in the bone soup would affect the taste of the soup, there was no need to add any seasoning to the mutton soup.
The quality of the mutton and mutton bones used was not good, so he needed to use aniseed to suppress the fishy smell in the meat.
During the boiling process, no water could be added, nor could the pot be covered.
The product information covered his vision:
Dish Completion Rate-Pass (60)
Darkness Index (Special Quality)-Minor
With a " duang " sound, the heavy glass bottle was held in his hand. He tore off the packaging film on the surface and opened the cap. A strong spicy taste gushed out.
If the lid was covered, the smell of the mutton would stick to the lid and return to the pot with the steam.
When it was hot, it was easy to get cold water when it was put into the pot. Other than the meat, it was actually a very ordinary club based in Tokyo.
"You want to make money by making video content to support yourself? Then have you ever considered that when your interest becomes work, your creative state will change in some way. It might be good, but it might also be bad... For example, the content you're working on now is food, right? Lei Hong only has such a small place. How many years can you use the materials to create? The more you go on, the more repetitive the food content becomes, and the audience will lose their sense of freshness…"
Speaking of which, when he graduated and applied for a job, he repeatedly encountered qualitative changes and the taste became worse.
[Cooking time: 4 hours.]
No salt could be added during the entire process of brewing.
This book is provided by FunNovel Novel Book | Fan Fiction Novel [Beautiful Free Novel Book]