Snail noodles are a special snack in Liuzhou, Guangxi, with a unique flavor of spicy, refreshing, fresh, sour and hot.

Of course, the most famous is the peculiar smell of snail noodles.

It has made this snack in the southern corner famous all over the country, and even walked on the table of foreigners.

However, unlike other smelly dishes, snail noodles have a soft smell that makes it difficult to breathe or unappetizing.

It may be a little uncomfortable to smell at first, but when you smell too much, it gives people a feeling of appetite.

Coupled with the strong and smooth rice noodles, as well as the spicy soup and various ingredients, it makes people want to eat it again and again, and the more they eat, the more they like it.

The fame of snail noodles is so great that everyone present has eaten it anyway.

When Xu Zhuo was in college, he specially bought a rice cooker in order to eat snail noodles.

However, it was not cooked a few times, and it was taken away by the dormitory manager in the name of unsafety, and the old Meng Keng, who bought hot pot ingredients and hot pot ingredients that day, was ready to eat hot pot and sing songs in the dormitory at night.

Lao Meng's tragic experience of soaking hot pot with boiling water that night was not mentioned, and Xu Zhuo put his mind on snail noodles.

I've eaten this thing, and it tastes good.

But he never did.

Not only Xu Zhuo, but everyone present was like this.

I've eaten the kind of freshly made snail noodles sold in the store, and I've also eaten various brands of instant snail noodles.

But I didn't do it before.

I didn't boil snail soup by myself, I didn't prepare ingredients such as yuba sour bamboo shoots, capers, carobs, diced radish, fungus shreds, etc., and I didn't make snail flour from beginning to end.

Xu Zhuo looked at Lao Meng and asked, "Why don't I buy a few packs of good snails tomorrow?"

Before Meng Liwei could speak, Yuan Kang waved his hand and said: "Why do you still need to buy it, it is more meaningful for us to make it ourselves, and the kind of convenience food ingredients we bought are too few, it is better to do it with your hands, anyway, it is not a trouble, this is not a problem for you, right? ”

Xu Zhuo: "......"

This is the rhythm that you want to set up.

If you make snail noodles in the live broadcast room, you must not buy that kind of convenience food.

Because then not only will there be a suspicion of advertising, but also your own character will become precarious.

People who don't know how to cook eat convenience food is nothing, and a dignified chef actually uses instant food to make snail noodles, and cooks these ingredients according to the tutorial printed above.

This is the same as letting the old man cook instant noodles in the live broadcast room.

Fans are unacceptable.

So, you have to think about it, the conventional method of snail noodles.

Even if it doesn't taste very good, at least you have to fool the people watching the live broadcast.

It's best to set up a setting that the snail noodles you make yourself are delicious and delicious.

In this way, there will be no possibility of collapse of his own personality.

As for the real method of snail noodles, Xu Zhuo can deduce the approximate steps according to the process of cooking it several times before.

The first is to make snail soup with broth and snail meat.

This step is very crucial, whether the snail noodles are delicious or not, the key is whether the soup is boiled well.

A good snail soup not only complements the snail noodles, but also is salty and light.

It doesn't make people feel bland, and it doesn't make people thirsty.

And while highlighting the saltiness, it has to be slightly sweeter.

In addition to the snail soup, the ingredients are also very particular.

For example, sour bamboo shoots should be tender enough, capers should be crispy enough, fried yuba should be fragrant enough, diced radish should be sweet, peanuts should be large, and daylily should be chewy......

Anyway, all kinds of ingredients have to have characteristics.

As for the seasoning, there is a high demand for chili oil.

First of all, the spicy taste should be enough, the kind of chili oil that is fragrant but not spicy is not suitable for snail powder, it must be spicy and fragrant enough.

The most important component of this dish, the rice noodles, should be elastic and tough, but also smooth and fragrant.

In a word, it should be delicious enough.

Only if the soup is good and the rice noodles are good, the snail noodles produced in this way can be delicious enough.

However, although Xu Zhuo knows this, it is not easy to do these things well.

Pickles such as sour bamboo shoots are okay to say, these can be made directly from Yao Meixiang's pickle factory at that time.

However, fried yuba is an important ingredient, and you can't buy a finished product.

At least if you want to surprise fans in the live broadcast room, you have to really boil a pot of hot oil to fry it.

According to Xu Zhuo's speculation, there is at least half an hour of free time when boiling snail soup, which is very suitable for frying yuba at this time.

But unfortunately, Xu Zhuo doesn't understand the frying method of this kind of yuba.

Yuba is made by heating and boiling soybean milk, forming a thin film on the surface after a period of heat preservation, picking it out and drooping into branches, and then drying it. Because of its resemblance to bamboo branches, it is called yuba.

To put it bluntly, yuba is a crumpled version of oil bean skin.

After the film on the surface of the hot soybean milk is picked out, it is spread out and dried to become oil soybean skin, and stacked and hung vertically to dry is yuba.

These two are actually one substance.

It's just a difference in form.

However, in the delicacy of snail noodles, although fried yuba is added, this ingredient is not dried yuba, but oil bean skin.

After marinating the oil bean skin, cut it into small slices and frying it, the result is the fried yuba used in the snail noodles.

In other words, the fried yuba added to the snail noodles should be called fried oil skin to be exact.

The reason for this difference is mainly that in many areas in the south, it is customary to call the oil bean skin as yuba, which causes confusion in the name.

In addition, it is also possible that when I first started making snail noodles, I did use soaked yuba for frying.

But after the yuba is soaked, you have to find a way to unfold it, otherwise it will not be easy to blow it up.

At this time, it is much more convenient to flatten the oil bean skin.

A thin layer can be put into the oil pan for less than a minute, which is not only convenient, but also improves efficiency.

Up to now, many places in Guangxi sell the kind of flat yuba specially produced for making snail flour.

It is the dried tofu skin that is picked out of the pot, spread out and hung on a bamboo pole to dry, and dried.

These are the answers that Xu Zhuo got from his video call with Zheng Guangyao.

To make snail noodles, Xu Zhuo thought about it and thought it would be better to ask Zheng Guangyao for advice.

Although the old man kept saying that there was no food in the country that he would not do, Xu Zhuo always felt that his old man was better at more high-end dishes than snacks.

This kind of authentic folk snack is more suitable to find a southerner to consult.

Zheng Guangyao didn't seem to have anything to do, so he told Xu Zhuo about yuba in detail.

Then he maintained a video call with Xu Zhuo, and asked a student to help hold his mobile phone, hold some dried oil bean skin, and begin to explain to Xu Zhuo the precautions when frying.

"There are two ways to fry dried bean curd, or yuba, the first is to cut this thin dried yuba into small pieces with scissors and fry it in an oil pan.

The second is to soak these dried yuba in water until soft, then marinate them, and then cut them into large slices for deep frying.

The first fried is only used for snacks such as snail noodles, while the second type is more widely used, in addition to making snail noodles, it can also be used to scald hot pot soup. ”

Zheng Guangyao's explanation was very detailed, and he explained all the uses of the two frying methods.

Although this was a bit redundant to Xu Zhuo, he still listened carefully.

Because he remembered that Yu Keke likes to eat fried bean skin and fried yuba in hot pot, if he can learn it, he can show his hand to this girl if he eats hot pot in the future.

After all, it's my own daughter-in-law, so I have to hurt it.

After Zheng Guangyao finished speaking, he soaked the dried bean skin in his hand into warm water.

After soaking in, he took another slice and began to explain to Xu Zhuo the trick of cutting dried bean skin.

This dried bean skin is spread out to dry, so it is now folded in half.

Zheng Guangyao used scissors to start cutting from the bottom to the top until he was close to folding in half before stopping.

Then cut from the bottom to the top at intervals of about three centimeters.

I kept cutting the dried bean skin in half into a piece, connecting the top and turning the bottom into strips before stopping.

Then he rolled up the folded parts so that all the dried bean skins that had been cut together were also gathered together.

Zheng Guangyao grabbed this ball of dried bean skin and put it on top of a basin, picked it up with the other hand, and began to cut it horizontally at intervals of about three centimeters.

All the pieces of dried bean skin fell into the pot, and the size was no different from the ones eaten in snail noodles.

After cutting, Zheng Guangyao took out the dried bean skin soaked in the basin.

At this point, the bean skin is already a little soft, but it is obviously not soaked yet.

Zheng Guangyao put this dried bean skin on the board, looked up at the camera and said to Xu Zhuo: "When soaking dried bean skin, don't wait until it is soaked thoroughly to take it out, you have to take it out if it is slightly soaked."

Because it will have to be marinated later, the dried bean skin can better absorb the marinade, and if it is soaked thoroughly, it will not be easy to absorb.

Moreover, when marinating, the dried bean skin will be further soaked, and if it is soaked thoroughly in advance, the dried bean skin may be soaked. ”

As he spoke, he cut the soaked tofu skin into large slices of about 10 centimeters.

After cutting, put it in a clean basin, add sliced green onions, light soy sauce, cooking wine, and pepper water, stir and marinate.

The marinating time is not too long, basically about ten minutes.

At this time, decant the excess water from the basin, then add a spoonful of cornstarch to it, and then pour in some sesame oil.

Stir well again and set aside.

The reason why cornstarch is added is to absorb the moisture on the surface of the bean skin, and at the same time, it can also make the fried bean skin more crispy.

Then, Zheng Guangyao boiled the oil in the pan and began to fry it.

The oil temperature of fried yuba must be high, so that the yuba can expand quickly in a short time.

It's a bit similar to fried shrimp chips and shrimp crackers.

When the oil temperature was 70% hot, Zheng Guangyao brought a large fence and poured all the dried bean skins that had been cut into small pieces.

Then he picked up the large fence and put it in the oil pot, holding a pair of long chopsticks in the other hand, turning quickly in the oil pot.

In just ten seconds, the dried bean skins that had no sense of existence in the pot quickly expanded, not only becoming larger, but also thickening a lot, and there were pores on the surface.

When all the dried bean wrappers had swelled up and floated on the water, Cheng Kuan Yew picked up the big fence and put it on the pot twice to control the oil, and then poured it into the tray next to it.

This golden dried bean curd skin looks exactly like the fried yuba in the snail noodles, and even more enticing than those looks.

After all, it was blown up by Zheng Guangyao, and his control of the heat has reached the realm of supernatural perfection.

After frying these small pieces, Zheng Guangyao wiped his sweat with a towel and began to fry the large pieces.

Unlike those small pieces, you have to use chopsticks to put them in the pot one by one to fry these large pieces.

"These dried bean skin slices are too big, and only one by one can make the dried tofu skin fully fried, and if you throw them all into the pot, there is a high chance that they will be stacked. ”

After Zheng Guangyao explained, he picked up a piece of dried bean skin with his chopsticks and slid it down the edge of the pot into the pot.

Because sesame oil has just been poured into the dried tofu skin, these dried tofu skins do not stick together because of the presence of starch, but are completely separated one by one.

Zheng Guangyao put four or five slices into the pot in one go, and then stopped, and began to turn the dried bean skin in the pot with chopsticks.

When the dried tofu skin became completely large and thick, and the surface changed from white to golden yellow, Zheng Guangyao fished out the tofu skin.

Because of the bottom taste, this kind of bean skin can not only be used to burn hot pot, but also can be used for stew, soup, etc., anyway, it is very versatile.

After Zheng Guangyao finished doing it, he turned off the fire, then looked at Xu Zhuo and asked, "Child, have you learned? If you haven't learned it, Grandpa Zheng will teach you again." ”

Xu Zhuo hurriedly waved his hand: "I have learned it, thank you Grandpa Zheng, I will go to Yangzhou to see you when I am not busy here in a few days, and I will learn a few dishes from you by the way." ”

After turning off the video call, Xu rushed into the kitchen and began to practice these two methods of frying dried bean skin.

After making more than ten pots in a row, Xu Zhuo finally mastered the method of frying.

Finally......

You can pretend to be forced in the live broadcast room.

After learning how to fry yuba, the remaining ingredients are relatively simpler.

Capers, carobs, sour bamboo shoots, daylily, black fungus, and diced radish, these are all ready-made, and you can find them all in the kitchen.

The only thing that's a little more difficult is probably the snail.

However, this kind of aquatic product can be easily bought in the market, and when the time comes, let the people in the back kitchen work together to pick out the snail meat with a toothpick.

In this way, you can start boiling snail soup with peace of mind.

As for rice noodles, you can't make them fresh, so you can only buy them online.

And the chili oil used for seasoning, there are all in the store, so you don't have to worry about it at all.

Thinking about it this way, it doesn't seem to be difficult to make snail noodles.

I just don't have the skills, so I don't know what the taste will be.

Although Xu Zhuo was a little apprehensive, he didn't have the skills to fry yuba he learned today, so he didn't do it very well.

This made Xu Zhuo feel a little confident, and felt that it should not be difficult to make snail noodles.

Of course, even if it's hard to eat, it's nothing, anyway, Lao Meng eats it.

As long as Lao Meng's acting skills are in place, no matter how unpalatable the snail noodles are, he can eat them so much that the fans in the live broadcast room will be drooling.

After listening to Xu Zhuo's analysis, Lao Meng's mind was full of question marks.

"Isn't it related to your craftsmanship whether it's good or not?