"Peanut butter? What does this have to do with peanut butter?"

Xu Zhuo didn't understand, do you need peanut butter to make hot dry noodles?

The old man seems to know a lot about the appearance of hot drying: "The sesame paste used for hot dry noodles should be mixed with sesame oil and peanut butter, otherwise the taste will be bitter." Don't you know that?"

This question was asked by Xu Zhuo without temper at all.

I'm not a Hubei chef, should I know?

He originally thought that after making the tahini, the hot dry noodles were right in front of him.

It turned out that this was not the case, and the peanut butter had to be made.

It seems that this hot dry noodle is not so easy to make.

But how does the old man know this?

Could it be that he has a study of hot dry noodles?

If that's the case, why don't you just let him teach how to make hot dry noodles?

"Grandpa, why do you know so much about hot dry noodles?"

Xu Zhuo took the initiative to introduce the topic to the hot dry noodles and see what the old man said.

As a result, the old man shook his head: "I don't know much about hot dry noodles, I just know sesame paste." The capital is the place where sesame paste is used the most, whether it is mutton shabu or pastry, there is sesame paste. ”

As a person who has been to the capital several times, Xu Zhuo naturally knows that sesame paste is widely used in the capital.

Sesame sauce baked cakes, sesame paste sweet cakes, sesame sauce mille-feuille cakes, sesame sauce flower rolls, Qianlong cabbage, various cold dishes and the most classic Fuzi sesame sauce of shabu mutton......

It can be said that the people of Beijing have a wealth of experience in eating sesame paste.

The salty and sweet characteristics of sesame paste are also in line with people's needs for deliciousness.

It can be said that among all the condiments, sesame paste has the most wall-grass spirit.

Stir it with salt to make it a salty sauce.

Stir it with sugar, and it becomes sweet again.

Stirred with chili oil, the flavor becomes spicy and delicious, and it is a classic ingredient in coleslaw.

Even if you stir it with garlic, it will become full of garlic flavor, which is especially suitable for hot pot.

It can be said that in the eyes of the people of Beijing, sesame paste is a versatile condiment.

Otherwise, how could they have thought that mixing tahini and peanut butter together would increase the flavor and eliminate the bitterness of the sauce?

This guy who mixes the two sauces together is a fucking genius.

"It's normal for people in Beijing to like to eat sesame paste, but why are Wuhan people so good at sesame paste?"

Mr. Charles's question made several chefs go into a state of thought.

Xu Zhuo didn't pay much attention to it before, but now that he thinks about it, it's really strange.

Except for the people of Beijing, the rest of the north does not have a particularly deep affection for sesame paste, but only uses it as a seasoning.

But in Wuhan, sesame paste has once again become an indispensable condiment for people.

Their love for hot dry noodles is more about the taste of this tahini.

In Wuhan, the quality of sesame paste is directly related to the life and death of a hot dry noodle shop.

Whether the hot dry noodles are delicious or not mainly depends on whether the flavor of the prepared sesame paste is stronger.

Each family has its own secrets about how to mix the tahini paste to create a richer flavor.

Their persistence and fascination with sesame sauce convinced even the people of Beijing.

As for why Wuhan people are obsessed with sesame sauce.

Don't talk about Boss Xu, even the old man can't tell.

But it doesn't matter if you can't tell, just go back and check it on the Internet.

In a month's time, Boss Xu is not in a hurry.

And for people like Da Jiang, it's not good to make hot dry noodles early.

In this way, it looks like hot dry noodles are easy to make.

has to reflect the hardships of making hot dry noodles, so that he can better accept this feeling.

Since hot dry noodles can't be made now, let's do what we can.

A few people discussed it, and definitely made a Qianlong cabbage to taste.

The reason why I chose this dish is mainly because the name of this dish is quite atmospheric.

The dishes named after the emperor sound like imperial meals.

In fact, this dish is sesame sauce mixed with cabbage leaves, which is not complicated at all, and is even simpler than sesame sauce beans.

To make this dish, adjusting the tahini is the key.

Depending on the dish, there are various ways to prepare tahini.

For example, this Qianlong cabbage, the blending method is very interesting.

This is because honey is used in the tahini sauce of this dish.

Regardless of whether it is a southern or northern cuisine, honey is rarely used in cold dishes.

But Qianlong cabbage is used, and the amount is still a lot.

The old man's method is to mix sesame paste, aged vinegar, honey, and sugar in the ratio of 1:3:3:0.3, and then stir them together with the washed cabbage leaves.

When all the leaves are covered with tahini, the dish is ready.

Of course, ordinary people may not be accustomed to this sweet and sour taste, so the current Qianlong cabbage is usually made with a little salt.

Salt makes the leaves softer and tastes better than plain tahini.

But it's easy to say, there is still a way to do it.

Xu Zhuo poured some sesame paste into the bowl, and was just about to pour the honey into it, but was stopped by the old man.

"Stir the tahini with aged vinegar first, and then add other seasonings, otherwise the vinegar will press out the other flavor. ”

Xu Zhuo was a little surprised, is it so exquisite?

He stirred the tahini while holding the vinegar and poured some into it.

When I first poured it in, the tahini became thin and a little sloppy, but after a few stirrings, the tahini became viscous, and the vinegar water poured into it did not know when it disappeared.

After the vinegar water was absorbed by the sesame paste, Xu Zhuo poured some more into it and stirred it again.

In this way, the aged vinegar, which is three times the size of the sesame paste, is absorbed by the sesame paste.

Now the tahini in the bowl has been diluted, giving off a strong acetic sour taste, mixed with the aroma of tahini.

"Can this be delicious?"

Xu Zhuo hesitated a little, this sour and sticky sauce is enough just to smell the taste.

He couldn't stand the taste, but Feng Weiguo couldn't like it.

"The smell of this old vinegar is fragrant!"

Well, since Feng Weiguo is here, if it's not delicious, just stuff it all to him later.

Xu Zhuo continued to stir the sauce.

There is no need to add honey in small quantities and multiple times.

It's the same thing as tahini, it's a little sticky.

He poured all the honey into it.

Then use chopsticks to start stirring.

When stirred, the sourness of the sauce is much lighter, replaced by the sweet taste of honey.

Then Xu Zhuo poured a little sugar and half a spoonful of salt into it, and stirred it well.

The sauce for making Qianlong cabbage is completely done.

At this time, Jianguo had already torn up the cabbage leaves and cleaned them.

And use a dehydration basket to dry the water on the surface of the cabbage leaves.

After putting it in the basin, Xu Zhuo poured the prepared sauce into it.

Stir well with cabbage leaves.

This famous Qianlong cabbage is ready.