The world is very big, and people's food is also ever-changing, but there is an old saying in China, which means that no matter how the food in the world changes, the two most important and fundamental foods are wheat and rice, which are the pillars that support human beings to reproduce on the earth.

With the diversification of people's food needs, people also process these two ingredients into a variety of different shapes and flavors.

Rice noodles are a noodle-like food made from rice.

According to legend, the history of this food can be traced back to the time of the First Emperor, when the northern soldiers conquered all over the south, but the problem arose, that is, the diet of the northern soldiers used to be mainly based on flour noodles, especially noodles are indispensable, while the south is mainly based on rice and rice, and the difference in diet makes the army always lose the battle at the beginning, after all, if you can't eat enough, you won't have the strength, and you can't win if you want to.

In the end, there was a wise chef in the army who ground the rice into flour according to the noodle method, and then filtered and steamed, and finally made the rice flour into noodle-like food to solve the dietary problem of the northern soldiers in the army, which was the original rice noodles.

No matter what the legend is, it is to prove that rice noodles have existed in China for a very long time.

With the passage of time and the change of dynasties, the Chinese people further concretized the practice of rice noodles on the basis of the research and development of their ancestors, thus forming rice noodles with their own characteristics in different provinces, and even dividing them into different categories according to different tastes and different influences.

Xichuan Mianyang Red Soup Beef Noodles, Rice Noodles from Eastern Guangdong Province, Guilin Rice Noodles from Xiguang Province, Snail Noodles from Xizhou Province, Chongqing Hot and Sour Noodles, Changde Rice Noodles and Bridge Rice Noodles from Nanyun Province, these seven kinds of noodles can be said to be liked by many people in China, because they do make Tai Chi products, each kind of powder has its special charm in it, and eating a bite makes people have endless aftertaste.

But if you want to say that the most impressive thing for diners, it may be this snail noodles, because this kind of noodles is very special, how special?

Just like what the audience in the live broadcast room said just now, some people like it and some don't like it, because people who have never eaten this kind of powder will indeed be startled by the smell of snail noodles when they are just served, and they do have a stinky feeling.

But this powder does have its subtlety, that is, the initial smell is not very acceptable, but after eating it in the mouth, it is a different world.

Fresh, spicy, sour, and hot, the five very domineering characteristics can directly conquer the stomach of the diner instantly, and it can be said that every taste can make a picky diner have nothing to say.

Because of this, snail noodles are also said by some people to be a smelly delicacy.

The combination of these two words is a contradiction in itself, but the ancestors of China were able to resolve this contradiction with great wisdom, so that a variety of smelly and fragrant delicacies are presented in front of people's eyes.

The so-called stinky fragrant food, there are really a lot in China, snail powder is just one of them, and the other most famous belong to stinky tofu, stinky bean curd, moldy thousands of zhang, stinky amaranth stalks, Huizhou edamasy tofu, stinky mandarin fish, bean juice, stinky gluten, etc., the existence of these delicacies has formed a star with different colors in Chinese food culture, and it also makes Chinese cuisine richer and more diverse.

Ye Fei is going to make snail noodles next, this kind of powder is simply a gift from God for the people of Yuanzhou, and some people even say that it doesn't matter if there are big dishes for a banquet in Yuanzhou, but there must be a bowl of steaming snail noodles.

Standing behind the console, Ye Fei pressed his hands on the table, faced the computer, and said with a smile: "I know that I just said that we will make snail noodles next, many people can't believe it in their hearts, after all, the first impression of this kind of food to many people can be said to have nothing to do with the aroma, it does have a stinky taste, but this taste is also the most important special feature of snail noodles, many people may wonder, why is snail noodles so stinky?" It's very simple, in fact, the powder and soup itself are not smelly, not only not smelly, but also because the soup is made of special ingredients, it will be fragrant and mouth-watering, and the powder is strong and elastic, which makes people taste good after eating, the reason why it has a stinky taste is mainly because a smelly ingredient is added to this delicacy, that is, sour bamboo shoots!"

As he spoke, Ye Fei took out a fresh bamboo shoot from a storage compartment, held it up and introduced: " Sour bamboo shoots, of course, are made of fresh bamboo shoots, and I am not afraid to tell you that the ingredients used in our snail noodles today are the most original ingredients, that is to say, none of them are finished products, we need to make them on site, from sour bamboo shoots to soup stock, and even powder, we also have to do it on the spot, so our food is actually quite time-consuming, you can take a look at it for a while, especially for our northern audience and interstellar audience, we are not very familiar with snail noodles, we can take this opportunity to understand, well, sour bamboo shoots need to be pickled, and the time is also a little long, we will start to make sour bamboo shoots now。 ”

As he spoke, Ye Fei took a transparent glass jar, the mouth on which was frosted, so that it would have a better seal when the lid was closed for a while.

Taking out the bottle, Ye Fei took a pot of boiling water and put it on the stove, after adding water, he put the bottle directly in the pot, and at the same time took a knife from the tool rack and put it into the kettle, and began to boil on high heat.

This first step makes many people a little confused, and the heart says that you don't make sour bamboo shoots?

Ye Fei also knew that some viewers would definitely not understand this step, and directly explained: "There is a very necessary condition for pickling sour bamboo shoots, that is, whether it is a container used to pickle sour bamboo shoots or a knife for cutting bamboo shoots, there must be no oil on it, and there can be no oil at all, and after we boil it with boiling water, it is to prevent a small amount of oil from being on it." ”

Not long after, the water in the pot boiled and boiled for a while, Ye Fei opened the lid of the pot, first rinsed the cutting board with the hot water inside, and then took out the glass jar and knife inside, and put it aside to cool.

Immediately afterwards, Ye Fei poured out all the water in the boiling pot, replaced it with an appropriate amount of new water, and burned it over high heat again.

While burning, Ye Fei explained, " The water in this pot, for a while, is used to pickle sour bamboo shoots, this water still has a certain particularity, you can use mineral water, deep well water, groundwater, you can also use tap water, but you must not use pure water, we all know how pure water comes from, after filtering through layers of filtration, the minerals in the water have long been filtered clean, this water to pickle sour bamboo shoots, is not conducive to bamboo shoot fermentation, the water we use today is the water in the faucet, this water is taken from the groundwater two hundred meters below the island, rich in minerals, very beneficial to the human body. ”

It didn't take long for the water in the pot to boil, Ye Fei turned off the stove, took the pot down and put it aside, let the water cold first, and then he started to process the bamboo shoots.

It's just that when dealing with bamboo shoots, the sour bamboo shoots were also introduced to the audience by the way.

"Sour bamboo shoots with their unique taste and stomach effect, by many people love, that is to say, this kind of food is not only in Xiguang Province, but also in other provinces, such as Xiangnan Province, Nanyun Province also has, especially the sour bamboo shoots made by the Achang people in Nanyun Province is a must, and the sour bamboo shoots of Nanxiong in eastern Guangdong Province are also unique, but we are going to use the sour bamboo shoots of Xiguang Province today, so our practice is also according to the practice of Xiguang ProvinceWhy are there only bamboo shoots and water? In fact, it is very simple, the pickling of this sour bamboo shoot only uses water and bamboo shoots, and other ingredients are not used at all. ”

Ye Fei had already dealt with the bamboo shoots over there, but the live broadcast room was a little uncalm.

Pickles, as long as the word pickling is involved, it can be said that at least you are indispensable to the most basic ingredients such as oil, salt, sauce and vinegar, right? Otherwise, how can it be called pickling?

But now that they have seen it, Ye Fei doesn't want to pickle sour bamboo shoots, just bamboo shoots and cool white open, what kind of pickling method is this?

"Uh~~ Ye Shen are sure that this can also work?"

"I've seen it for a long time, and pickles don't even use salt?"

"It's really the first time I've seen this kind of pickling method, and you can make sour bamboo shoots with cool white open and bamboo shoots?"

"It's amazing?"

"I can testify that Ye Shen is right, that's how we pickle sour bamboo shoots here. ”

"That's right, what oil, salt, sauce, vinegar tea, we don't use in the sour bamboo shoots there, it's the cool white soaked bamboo shoots, which are sour and delicious after they come out, and they are appetizing. ”

"Ye Shen is still very well done, and I really want to see what this sour bamboo shoot looks like when it is made in a while. ”

Not long after, Ye Fei cut all the bamboo shoots into bamboo shoots, these bamboo shoots were thin one by one, glowing with white jade color, very beautiful.

After cutting the bamboo shoots, Ye Fei touched the glass jar with his hand, and felt that it was completely cold, so he took it over, put the cut bamboo shoots inside, there was about half a bottle, and finally pressed it with two small bamboo sticks on it, which was to prevent the bamboo shoots from floating when pouring water for a while.

After a while, the water in the pot was also completely cold, and it was poured into the bottle.

When pouring, Ye Fei said: "The water for pickling sour bamboo shoots must be in place, but not too much, too much will affect the taste of sour bamboo shoots, too little will of course be marinated in place, the water can not be over the bamboo shoots, and then cover the lid or seal it with other things." ”

After closing the lid of the bottle, Ye Fei casually put the bottle into a storage compartment and said: "Everyone knows that the time for pickling vegetables is related to the temperature of the season, in summer, one day is enough, in spring and autumn, it is a little longer, and in winter, well, the sour bamboo shoots are temporarily pickled, and we will take advantage of this time to make another thing in this dish, that is, the beautiful soup of snail noodles." ”

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