Dinner was finally done, but Hu Yang was not in a hurry to ask Ye Bingyu to come over with Yang Ying and Ye's father and mother to eat, but planned to mix the noodles for making fried noodles first, and prepare the noodles, and Hu Yang was also ready to prepare a little more for breakfast the next day. Pen ~ fun ~ pavilion www.biquge.info

Populus euphratica is making Kyoto fried noodles, using cold water, so Populus euphratica also introduced to Nicholas Tse first: "I am now going to mix with cold water, cold water dough is a water dough mixed with water at a temperature below 30 degrees, commonly known as cold water noodles." Due to the use of cold water or cooler water and flour, the protein in the flour cannot be thermally denatured, resulting in the formation of more and stronger gluten. The starch will not swell and gelatinize at low temperatures, so the formed surface is solid, tough, tensile and rigid, also known as "dead surface". The cold water surface is characterized by the white color of the finished product, which is refreshing and gluten-free to eat, and is not easy to break, and is generally suitable for boiled and branded varieties, such as dumplings, noodles, spring roll skins, pearl soup, pancakes, etc. ”

Populus euphratica also pours flour into a basin or on a cutting board, mixes it with water with a lower temperature, and then says: "In summer, add a little salt to cold water to prevent the dough from "losing strength", as the saying goes: "alkali is a bone and salt is a tendon", and in winter it is mixed with water slightly higher than room temperature. ”

Populus euphratica stirred while adding water, and then said to Nicholas Tse: "Water cannot be mixed at one time, because too much water is mixed at one time, the powder cannot be absorbed for a while, the water will overflow, the water will be lost, and the stirring will be uneven, so it is necessary to add water in stages, and the mixing ratio is 2:1." However, it should also be mixed with water according to the climate and the quality of the flour. ”

After the dough and water are stirred into snowflakes, Populus euphratica pounds hard, kneades repeatedly, and kneades until the dough is very smooth and not sticky, and then said to Nicholas Tse: "After the dough and water are stirred into snowflakes, you need to pound it vigorously and knead it repeatedly until the dough is very smooth and non-sticky." ”

After the dough is prepared, Hu Yang puts the dough on the cutting board, covers it with a clean damp cloth, and then says to Nicholas Tse: "After the dough is prepared, it must be placed on the cutting board, covered with a clean damp cloth, and let it stand for some time. The dough time is generally 10-15 minutes, and some can reach half an hour. When the dough is about to take shape, both hands must be vigorously "kneaded" to ensure the quality of the finished dough. Now we can prepare the other ingredients of Kyoto fried noodles, and when we don't have enough food, we can make Kyoto fried noodles and eat them. ”

Hu Yang took out a bag of dry yellow sauce, a bag of sweet noodle sauce and then said to Nicholas Tse: "To make Kyoto fried sauce noodles, this sauce is very important, prepare the mixture of the two sauces is such that the yellow sauce is dry and fragrant, but if you use yellow sauce, it will be too dry and salty, the sweet noodle sauce tastes sweet, the match is just right, the ratio is 2:1 of yellow sauce and noodle sauce, it is perfect, this is easy to leave sweet noodle sauce, but it doesn't matter if you can make Chinese salad, dip radish, lettuce and eat." Hu Yang took out a few more eggs, a piece of fat and lean meat, and then said to Nicholas Tse: "This I am ready to cut into dices, of course, the supermarket sells the kind of peeled pork belly, I am ready to make it myself, this is a certain test for knife work, the diced meat is also too fat and too thin is not good, the pork belly must be strong, easy to stir out the oil, so that it is fragrant." "Poplar peels the pork belly and cuts it into small cubes half a centimeter square for later use.

Nicholas Tse couldn't believe that it takes so many vegetables to make Kyoto fried noodles, and Poplar Tse also said to Nicholas Tse: "Cucumbers and bean sprouts, as well as radishes and soybeans commonly known as the beauty of the heart, are indispensable for making Kyoto fried noodles, and other Chinese cabbage hearts, green beans, dried tofu, and shredded beans are ready to watch." Of course, raw garlic is also essential, and it is eaten in summer to sterilize, although it is winter, but I like to put a little bit, as well as green onions and minced ginger. Onions, ginger and garlic are commonly seasoned in Chinese food. ”

The side dishes of Kyoto fried noodles are all completed, and Populus euphratica is also ready to fry a little as a dish, Populus euphratica pours a little oil into the oil pan, and after the oil is hot, stir-fry the diced pork belly over medium heat, wait for the lard to come out, add a little cooking wine to remove the fishy, add some light soy sauce, and then put the diced meat out.

After Hu Yang put out the fried diced meat, he also said to Nicholas Tse: "The following is the fried sauce, don't pour out the lard of the fried meat in the pot, use this oil to fry the sauce just right, dry the prepared yellow sauce, and fry the sauce over medium heat, so that the sauce is fragrant." The sauce is fragrant, then pour in diced meat or eggs, minced ginger, turn to low heat, and boil slowly, the sauce and diced meat are blended with water and milk. ”

At this time, Hu Yang did not forget to remind Nicholas Tse and said: "When frying the sauce, you don't need to add salt and sugar, the sauce has its own salty and sweet taste, and it will be almost the same in about 10 minutes." Of course, you still have to watch, not a mixing meeting, if you feel dry, add a little water. ”

The sauce of Kyoto fried sauce noodles is also completed, and although it is only fried for dinner now, it is only a dish that has not been fried much, but the preparation of the fried sauce is ready, and the dish is ready.

After Nicholas Tse helped Hu Yang bring the dishes out, Hu Yang also made a phone call to ask Brother Xiao Ming, where did Brother Xiao Ming and Chen Qiaoen go, and after Brother Xiao Ming's phone was connected, Hu Yang also asked directly: "Brother Xiao Ming, where are you and Qiao En, I have finished this dish, and I will wait for you to come to dinner." ”

Brother Xiao Ming also looked outside the car and said: "Hurry, it's already near your house, I will definitely be able to get to your house in 5 minutes at most, you tell the security guard first, I drove here by myself today, and the license plate number is Jing A・*****"

Hu Yang also smiled and said, "Okay, I know, I'll call the security guard now, you come quickly." ”

After Hu Yang hung up the phone, he called the security guard first, notified the security guard, and waited for Brother Xiao Ming to come, the license plate number was Jing A・***** and then he also came to the living room to tell Ye Bingyu the news that Brother Xiao Ming was coming, Yang Ying was also stunned when she heard it, because she didn't know that Brother Xiao Ming was coming today.

Hu Yang also smiled and said to Yang Ying: "Baby, Brother Xiao Ming came with a girl, you are very dangerous." ”

Of course, Hu Yang was joking, Yang Ying guessed who it was when she heard that Brother Xiao Ming was coming with a girl, and said with a smile: "It seems that it is Hu Yang who is dangerous, I probably know who it is, Brother Xiao Ming told me last night that it was very strange, Qiao En didn't come yesterday." ”

Hu Yang saw that Yang Ying actually knew, and he also showed innocent eyes and said: "You can't blame me for this, I didn't deliberately publicize Bingyu's pregnancy, I don't know how you know, Qiao En doesn't know it's not normal, and Sister Na didn't come either." ”