Xu Zhuo came to the kitchen, and according to the old man's instructions, he soaked the cold powder he bought into clean water, and then he took a handful of garlic moss, cleaned it, cut it into small pieces, and put it in a bowl for later use.

In fact, the best match for making fried cold noodles is garlic sprouts, but there is no one at home at this time, and garlic moss is in season, so the old man uses garlic moss to match.

Fried jelly is a delicacy that can be found everywhere in the country, and there are fried jelly in almost everywhere there is jelly.

For example, in Bianliang City, the most stalls in the night market are always fried cold noodles.

This dish is spicy and refreshing, burnt but not mushy, and is well received by tourists from all walks of life.

However, now, with the retirement of the older generation of stall owners, there are fewer and fewer delicious jelly.

While making mutton kang buns, the old man talked about what he saw and heard when he accompanied the old lady to eat the night market in Bianliang City.

At that time, Bianliang City was able to become an internationally famous tourist city, in addition to its own cultural history, the food also contributed to it.

Whether it's a hard dish or a snack, it's all first-class.

Even a lot of snacks that can't be named are remembered by those who have eaten them.

Today, many tedious and demanding delicacies have been eliminated, and the snack street can be seen as far as the eye can see, either the fried cold noodles with poor taste or the semi-finished mutton kang buns, or the peanut cakes processed by various machines.

Anyway, the taste can't be compared to before.

Today, taking advantage of this opportunity, the old man plans to make a snack of fried cold noodles once, so that the family can feel the deliciousness.

"Grandpa, what ingredients do you need to make fried cold noodles?"

After Xu Zhuo cut the garlic moss, he chopped the garlic peeled by Yu Cocoa into minced garlic.

What to do next depends on the old man's arrangement.

"Go dig some watermelon bean sauce out, fry the cold noodles if you want it to be delicious, you have to put watermelon bean sauce, but now the snack stalls over there in Bianliang are too lazy to use bean paste. ”

Although the old man has long stopped shopping in the snack street, it doesn't mean that he doesn't understand the direction of the wind in this regard.

On the contrary, as a chef, he usually surfs the Internet, except for pretending to be with the old man in the group, and almost the rest of the time is spent checking the food in various places.

In addition, I like to watch some food exploration programs.

So he knows very well about the trend of snacks, and even knows more than Xu Zhuo, a young man.

In addition to the watermelon bean sauce, the old man asked Xu Zhuo to prepare a little coarse chili noodles, and put them in the pot when they were fried to increase the spicy flavor of the cold noodles.

Then, while the old man was making mutton kang buns, Xu Zhuo took out the cold powder soaked in the water and cut it into squares of about two centimeters with a knife.

After finishing all this, Xu Zhuo was worried that the old man would let him do it, so he washed some mung beans and poured them into the pressure cooker, with rock sugar and lilies, and boiled a pot of mung bean and lily soup.

When the pressure cooker was still squeaking on the stove, the old man had already finished making the mutton kang buns.

He changed to a wok and began to make fried cold noodles.

Heat the pan, pour oil into the pan, turn it a few times, then pour out the oil and re-add the cold oil.

Because you want to fry watermelon bean paste, you have to slide the pan so that it doesn't stick.

After the oil in the pot was hot, the old man poured the minced ginger into it and stir-fried twice, and then put the prepared watermelon bean paste in and began to stir-fry.

You don't need to put too much watermelon bean paste, a small spoonful is enough.

The usage of this thing is actually the same as that of bean paste, it can also be fried in red oil, and it will also have a strong sauce flavor after stir-frying.

But unlike bean paste, watermelon bean paste will have a stronger fragrance when fried, which is more in line with the eating habits of the Central Plains people.

After the watermelon bean sauce was stir-fried, the old man poured the cut cold powder into it, stir-fried it a few times, covered the pot, and stuffed it for a while.

If you want to fry cold noodles to be delicious, you must not miss the steps of stuffiness.

This not only allows the jelly to heat evenly, but also allows the grease in the pan to fry the jelly.

The so-called charred but not mushy of delicious jelly refers to the side that has been fried in oil near the bottom of the pot.

"Xiaozhuo, you have to remember that if you want fried jelly to be delicious, the key is to be oily, as long as you can do this, the jelly will not be unpalatable. ”

Taking advantage of the fact that it was okay at this moment, the old man began to tell Xu Zhuo the key points of fried cold noodles.

Xu Zhuo felt that it was useless for him to learn this thing, because the snack of fried cold noodles was really far away for him.

It's not that I look down on this food, it's mainly street food, which has always been a high-end restaurant.

It should be done well, after all, people are roadside stalls, and you are a big hotel.

If you don't do it well, then wait to be scolded.

The restaurant is not as enjoyable as the roadside stall to make a snack, and it is so expensive, isn't this a typical scolding?

And using the rules and routines of big restaurants to make street food often has this kind of ending.

Therefore, Xu Zhuo resolutely will not fry cold noodles in the store again, and the reason is here.

A few minutes later, the old man lifted the lid of the pot and turned the cold powder in the pot twice, turning over the cold powder that had been fried to yellow at the bottom of the pot.

Then, he poured a little soy sauce into the pot and began to stir it up.

This step is mainly to color the jelly, and at the same time, it can also make the jelly become more broken during the stir-frying, so that the taste will be better.

After a few more minutes, the old man poured the prepared chili noodles into it, then added the chopped garlic moss, and continued to stir-fry.

At this time, the surface of the cold powder in the pot already has a layer of burnt yellow puff pastry, and the fragrance is very strong.

The addition of chili noodles makes the pot have a rich and spicy flavor, and with the red oil fried in the watermelon bean sauce before, the red and bright look is very gluttonous.

However, after the garlic moss is poured in, the temperature in the pot is slightly reduced, and the cold powder has a tendency to crack due to the uneven heating inside and outside, and the stir-fry time is too long.

However, this is just right, and the jelly will be more flavorful and delicious.

Continue to stir-fry until there is a crackling sound of garlic moss in the pot, which means that it is ready.

At this time, the old man sprinkled some salt and five-spice powder into the pot, sprinkled a little sugar, stir-fried evenly, and poured the minced garlic prepared before into the pot.

A strong smell of garlic wafted out of the pot.

The old man turned off the heat, covered the lid and simmered for half a minute, then turned over the oily cold powder in the pot again, and put it out of the pot and put it on a plate.

Uh, no, there are too many cold powder in the pot, it should be out of the pot and in the pot.

The old man filled a small basin and went to the dining room with it.

Xu Zhuo took a few pairs of bowls and spoons and a large spoon, came to the restaurant, brought out four bowls of fried cold noodles, and then began to eat dinner with the still hot mutton kang bun.

After some stir-frying, it doesn't seem to smoke much, but it's actually very hot, so don't be in a hurry when eating.

Xu Zhuo scooped a piece of cold powder with a spoon, smelled the taste first, the garlic was full of fragrance, and people couldn't help but want to taste it.

He put it to his mouth and blew it, and about the same time, he put this piece of cold powder into his mouth.

Suddenly, all kinds of aromas begin to bloom in the mouth, and at the same time, the slightly charred skin and the inside of the Q bomb add a lot of charm to this dish.

The crispness of the garlic moss makes the taste of this snack richer, and it is definitely a great treat when paired with mutton kang buns.

"Fragrant, so fragrant!"

After eating, come to a bowl of mung bean soup, this life is really a race to live immortals.

After eating and drinking, Xu Zhuo was just about to go back to the restaurant with Yu Keke, when the old man suddenly said with a slight twist:

"Xiao Zhuo, I wrote a tutorial when I was idle a few days ago, you can help me see how it is written......"

Xu Zhuo: ???

Is this watching others come out with teaching tutorials, and you can't sit still?