He ate the delicious buns.
Su Chen turned on her phone.
The phone had just turned on.
Su Chen saw Shen Jiayi's message:
Shen Jiayi was speechless.
Steamed buns with pig fat dregs?
She sent a message to Su Chen: "Can you finish so many buns?" What would happen to the buns that couldn't be finished? Should they be frozen in the refrigerator or kept in the freezer?”
Su Chen was speechless.
Aren't you tired of beating around the bush? He replied directly,"Just tell me, how many will I bring you?"”
For a thermal nuclear bomb like the pig fat residue…In the past, she had always kept a respectful distance.
But today.
She didn't know why, but when she saw the photo Su Chen had taken, she was shocked.
She wanted to try it for no reason.
She always felt that the food related to Su Chen was extremely delicious.
Reality proved it.
Shen Jiayi was eating a steamed bun when she was suddenly attracted by the freshness of the soup.
It wasn't just her.
"Is it too late to go to New Oriental to learn cooking now?”
In this day and age, how many people knew how to make handmade noodles?
Many people had probably never seen the rolling pin that was more than a meter long.
Many people had probably never seen the rolling pin that was more than a meter long.、
The weather was too hot, and she couldn't stand eating stewed noodles…
Because the cold noodles had been soaked in cold water, it was not easy for them to lump.
Considering the scorching sun outside.
Four servings of cold noodles to go, eight lamb hooves, and two servings of garlic white meat.
He felt a little unbalanced.
Cold noodles were much more refreshing than stewed noodles.
The weather was too hot, and the mutton soup used for stewed noodles was too high in calories. It was easy to get angry.
The taste of the stewed noodles, as well as the mutton hooves, onions, and fungus in the shop, made them unable to stop.
The unintentional introduction of cold noodles had actually saved the store from its decline.
A piece of dough turned into a thin pancake.
A rolling pin was swung like a golden cudgel.
The width of the noodles was even.
She recalled the details of how her grandfather made the hot and sour noodle fish.
Boil the water to wash the glutens. This step was similar to making bean jelly.
He first kneaded the dough, then washed the flour.
After it cooled down completely, the noodle fish was ready.
He hated being controlled by others.
I've trained my straw raincoat with cucumbers.
The chef picked two relatively straight cucumbers.
For chefs, cutting cucumbers was only a necessary lesson for entry-level knife skills.
The cucumber on the chopping board was cut into two.
He hadn't gotten into the zone for a moment and had used too much strength.
Taking a deep breath, Su Chen grabbed the kitchen knife and cut the chopping board a few times to get the feel.
The old man had cut the cucumber with a smooth blade and a uniform thickness.
It was amazing to turn a cucumber into a flower.
Three cucumbers in a straw raincoat at a time. Only a special chef would dare to do this.
This was because if the kitchen knife was slightly tilted, one of them would be cut off.
Cutting three at the same time required a higher level of cutting skills.
Pressing with the left hand was also very important.
Three round cucumbers were placed together.
Without a certain level of skill, he would definitely roll around.
For the thick ingredients, he used his thumb and little finger to hook the ingredients on both sides, while the three fingers in the middle bent and pressed down on the ingredients.
Then, he placed the one that was not broken in the middle on the chopping board.
A whole cucumber was cut.
Put your hands on your hips for a while.
The pickled cucumber was sour, spicy, and refreshing. It was a famous appetizer.
The kitchen knife quickly moved up and down on the cucumber, and the cucumber was soon cut to the end.
He flipped it over and began to cut the other side diagonally.
It was still fast and smooth.
A perfect cucumber flower appeared.
Light soy sauce, white vinegar, white sugar, oyster sauce, sesame oil, and minced garlic were stirred evenly according to the ratio. Then, one or two spoonfuls of chili oil were added. It was ready.
All-purpose salad.
It was done.
Salads didn't need to be seasoned with spices like the 13 spices.
If seasonings were added, the freshness would be covered by the seasonings.
He poured the mixed salad sauce on it, and a plate of uniquely shaped cucumber with unknown taste was ready.
Whether it was the plate or the cutting skills, the cucumber was perfect.
He didn't expect that there was a princess living in the handsome boss 'steel body.
The result was the unique taste of the cucumber.
It was simply worth it!
The bright red chili rings were soaked in the dark sauce.
It was accompanied by a circle of peeled cucumbers.
It was a little romantic.
For example, the famous dish of the Central Plains, Hu Spicy Soup.
The sour and spicy taste in the cucumber soup was especially appetizing.
He had to try Xu Zhuo's hot and sour noodle fish today.
He quickly mixed the flour in the basin into a dough and left it for twenty minutes.
After rubbing for almost an hour, the dough was finally kneaded.
The clear water in the basin had also turned into sticky starchy water.
He filtered out the flour dregs in the basin and placed them aside.
After pouring away the water on the top layer, it could be boiled.
He could not waste the washed piece of flour. He would add some yeast powder and steam it for 20 minutes later.
He had to hurry up and make the handmade noodles. Otherwise, he would not be able to make it in time for lunch.
There were many types of red oil glutens, glutens and intestines, matsutake glutens and chicken, and so on.
He sprinkled some baking powder on the flour, grabbed it evenly, and steamed it in the pot.
It took twenty minutes to steam the flour. During this time, he prepared the ingredients.
He cut two green and red peppers, prepared ginger, garlic, and the spices he needed.
The three people in the kitchen were busy with their own things.
The eggs were peeled and soaked in water, and the cucumbers were washed and placed in the basket.
The cold dishes that needed to be blanched had also been blanched and soaked in the basin.
He glanced at the basin filled with starch water and realized that the starch in it had not completely settled.
After tearing the flour, he began to prepare the seasoning for the hot and sour noodle fish.
He kept stirring it with a spoon.
The rich spicy taste was so delicious that it made people doubt their lives.
After the paste was cooked into a transparent and sticky state, Su Chen turned off the fire.
He used a spoon to pour the paste onto the comb and scraped it at the same time.
The fish in the basin was translucent.
One was big while the other was small. They really did look like fish.
After a pot of paste was boiled.
It was similar to cold noodles that were scooped out of a bowl with a colander, but it looked more mysterious than cold noodles.
He scooped out a bowl with a colander and added seasoning.
Vinegar, light soy sauce, white sugar, refined salt, chili oil…
The same noodle fish, a hundred different ways to make it.
Some people liked to put in cucumber shreds and green bean sprouts and other refreshing dishes to make it look like cold noodles.
Some people would miss home when they saw their hometown dishes.
It was because this hometown dish had memories of home.
In a few seconds, she had finished the bowl of hot and sour noodles.
He first washed the wok before starting.
The ingredients were already prepared and they were just waiting to be stir-fried.
After the oil was heated, he turned the pot so that the bottom of the pot was covered with oil.
He poured oil into the pot and heated it up first.
This book comes from：m.funovel.com。