It's terrible to be uneducated. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

Chang Zhaowen glanced at the emptiness of the mutton noodles that were paralyzed on the ground and drooling, fantasizing about the oily shiny, and began to make noodles.

Yangchun noodles are a traditional Suzhou-style noodle soup with a nice name, reminiscent of elegant words like Yangchun Baixue, but it is actually the most common clear soup and light noodles.

There are no strict restrictions on a perfect bowl of noodle noodles, but it must be neat, crisp and refreshing, with a clear noodle soup with a light sauce.

But this bowl of ordinary glossy noodle soup is extraordinarily elegant, the soup should be clear but not oily, and the taste should be fresh and not dry after eating. The noodle soup is called "hanging soup", which is equivalent to the soup stock in a restaurant.

In the past, in the noodle restaurants in the Jiangnan area, the price of Yangchun noodles was low, but it was the signboard of the noodle restaurant.

The flour was mixed with water to form a ball, and while waiting, Chang Zhaowen turned out half a pig's leg from the ice bag and quickly removed the bone. This half of the pork leg was brought back from the pile of ingredients provided by Harvey at the competition site.

In fact, there was still a little bone left from the wild boar meat he had received from the Forest of Words last time, but he really didn't dare to risk it, this was not a special plane like the Dark Sky Bazaar, and what he got from the farm had to have a recipe.

After quickly splashing the bones, cut the green onion into sections, peel and slice the ginger, put these accessories and bones together in a pressure cooker, add water, put on the stove, and turn on the fire.

No matter how good the dragon fat bone is, in Chang Zhaowen's opinion, it can't compare to the gas stove and pressure cooker in front of him, especially this pressure cooker, which is simply a weapon to shorten time and improve efficiency.

The broth used in Yangchun noodle soup was supposed to be chicken broth, but now that the ingredients are limited, Chang Zhaowen chose to use bone broth instead.

Pork bone soup is divided into two types: white soup and clear soup, the white soup is pure, but if it is white soup, it is not Yangchun noodles, and the pork bone soup he needs must be clear soup.

And there is actually a trick to deciding whether the pork bone broth is white soup or clear soup, one is fat, and the other is heat.

If you want white soup, you must use high heat, and of course, you can also leave a little fat on the bones to speed up the formation of white soup.

Because this time I needed clear soup, when Chang Zhaowen was processing the bones just now, he had carefully removed all the fat, and only turned on a low heat after putting it in a pot under cold water.

After getting the bone broth ingredients, Chang Zhaowen took out the dough again, and he was already familiar with rolling dough now, an ordinary rolling pin rolled quickly in his hand, and soon a large sheet of flat and even thin dough appeared on the dough table.

Knife work has always been Chang Zhaowen's strong point, after folding the dough a few times, the wrist is like a clockwork, the knife dances so fast, he almost doesn't even need to look at it, while cutting the surface and not forgetting to command the empty corpse: "Go, help me wash some green onions." ”

"I'm so hungry that I can't move, I want to eat mutton noodles......" Kongkong's originally erected ears immediately drooped, and he began to pretend to be dead and pretend not to hear.

Eat, eat, eat, know to eat, and don't have any strength when you work!

Chang Zhaowen rolled his eyes at the air, and the other party's skin was also thick, so he immediately turned his face away and pretended not to see it.

The noodles have been cut and neatly stacked on the noodles, and the thickness and length are surprisingly consistent, making it hard to believe that the noodles are actually made by hand.

The pork bone broth stewed in the pressure cooker on the gas stove should also be ready, turn off the heat, wrap the pressure limiting valve above the pressure cooker with a towel, and after opening it, he gently turned the lid of the pot, and a stream of hot air rushed to his face, and the rich aroma of meat instantly diffused.

The empty air that had been lying on the ground was like being beaten with chicken blood, his nose trembled, and a carp stiffened and jumped up directly from the ground.

"Can you start eating?" Kongkong leaned his face to Chang Zhaowen's side, his mouth grinning and his tongue half-exposed, looking like a husky waiting to be fed.

"Get out of the way, get out of the way, it's not okay, be careful of the burning. Chang Zhaowen hurriedly pushed the empty space away, fortunately he reacted quickly, otherwise, if the empty saliva dripped into the pot, the big pot of soup would be completely wasted.

The soup is clear and bright, and there is no trace of oil slick on the surface, which makes Chang Zhaowen very satisfied.

Take out two noodle bowls, pour in half a bowl of crystal clear bone broth, add a little light soy sauce, and the clear bone broth has a touch of sauce color. Because soy sauce is saltier, there is no need to add additional salt.

The next thing to add to the noodle soup is the soul of this bowl of Yangchun noodle soup - lard.

The solidified lard melted rapidly at a speed visible to the naked eye as soon as it met the hot bone broth, first turning into a small round ball, and then quickly turning into several clear oil flowers floating on the surface of the bone broth.

This lard was boiled by himself in the previous competition, and the raw materials were also provided by Harvey.

The unique aroma of the lard immediately raised this bowl of bone broth by several levels, and Kongkong couldn't bear it anymore, and secretly put his mouth to the edge of a bowl, wanting to take a sip of the soup first, but of course this small action did not escape Chang Zhaowen's sight.

"Smack!" After a blow on the head, he raised his head and saw Chang Zhaowen holding a pair of long chopsticks in his hand and glaring at him.

"I just want to smell it first. "It's not annoying, but it's smiling. Heaven and earth are the most hungry, no, right now, Chang Zhaowen who can feed him is the greatest.

"Wait a little longer, and you'll be ready to eat right away. Chang Zhaowen didn't expect the emptiness of his hot temper, and he didn't get angry at all after receiving a "chestnut" from him on the head, and his tone became much softer.

"Good. Sora nodded repeatedly, and the gray tail behind him also swayed, a standard dog-legged look.

I found a deep iron pot and quickly boiled the water to a boiling state, changed to low heat, and added the noodles. At this time, the water temperature should not be too high, so as not to overheat the surface of the noodles and produce mucous membranes, preventing the temperature from being transmitted to the inside and forming a hard core.

Insert the special long chopsticks into the pot and carefully stir the noodles twice in one direction. An important feature of Yangchun noodles is that the noodles must be neatly stacked in the bowl and cannot be messed up, so special care needs to be taken during the cooking process to prevent the noodles from being messed up.

After adding cold water, wait for the noodles to float up and then cook for a while, use chopsticks to scoop up the noodles, the noodles must be fast, accurate, and ruthless, and the noodles in a bowl of noodles are scooped up at one time, so that the noodles can be neatly put into the bowl.

Well, Chang Zhaowen finally sprinkled a few chopped shallots, white and neat noodles, clear miso soup, a few tempting oil flowers in the soup, and the green onions, and a perfect bowl of Yangchun noodles was finally completed.

"Bang!" The door was pushed open forcefully, and a familiar pretty face poked in: "It's so fragrant, Brother Wen, you're back!"