After a pouring rain, the temperature rises suddenly, and it is even hotter than before the rain.

It was as if the weather had suddenly reached its peak and the number of spectators was much smaller than usual, because there was no shade in the West Square.

Of course, the people who came to see the excitement were still very crowded, a large group of people were huddled together in the dark, the sweaty taste was really not very pleasant, Su Miao stood on the stage, and accepted the baptism of the scorching sun higher than others, although she really wanted to be a beautiful woman who was cool and did not sweat, and sweating could be fragrant all over her body, but in fact she did not have this special function, so she soon became in a bad mood when she was sweating, especially when she saw the opposite of her. With a light breeze, a cool aftertaste without sweating, and a hot sky folding fan gently shaking a hearty and beautiful manly Tong Ran, her mood is even less wonderful.

Because of the rain the day before, the flour that had been piled up on the table had been removed, and today it was brought back because of the race, but not all of it, but some of it.

Because the weather is too hot, even Lord Jiang has become very unenergetic, the judges' seats under the stage have been set up with an awning, but the sun is scorching on all sides of the stage, there is no shade place, people can be sunburned in less than half an hour when they stand on it, so they must stick to their posts near the stage and can't go to the cool Lord Jiang didn't even say a lengthy opening remarks today, and after a few words hastily, the golden mallet struck on the golden gong, and the second game officially began!

Su Miao didn't have time to laugh at Lord Jiang's disrespect, the sun after the morning was too dazzling. She was dizzy when she was illuminated, and such discomfort more or less affected her a little.

Huiwei glanced at her, Su Miao was afraid of cold and heat. What I like most is the comfortable spring and autumn season, and it has to be the most pleasant weather in the spring and autumn season, and she always has a lot of dissatisfaction in the rest of the days, he took out the cool oil from his arms and handed it to Su Miao silently.

Su Miao glanced at it, picked up a little ointment with her fingertips, and applied it to her temples. The stimulating cooling sensation is abundant, but the taste is very peaceful, which is different from the common cooling oil. With a faint fragrance, she felt a little more comfortable.

"Chef, it's so hot today, I'm afraid it won't work to make noodle soup. Make some cold noodles to suit the scene. The judges were comfortable, and our scores naturally went up. Zhao He stepped forward, carried the person on his back, and whispered.

Su Miao didn't like to listen to the judges' remarks that they would get a high score if they were comfortable, although this was indeed the purpose, but it was just a little more popular, she raised her finger and scratched her face, and said hesitantly:

"When it comes to cold noodles, I also make ordinary mixed noodles, which is okay for home-cooked food. When it comes to the competition, I'm not good at cold noodles at all. ”

"Second sister!" Su Yan felt that she was slacking off today. He furrowed a pair of good-looking eyebrows worriedly and called softly.

"My best feature in cold noodles is dry-mixed hollow noodles!" Su Miao looked at the aftertaste, bent her eyebrows, and said with a smile.

"No way!" The aftertaste was decisively dismissed.

Su Miao flattened her mouth unconvinced, turned around, and walked to the front of the noodle bag piled on the side, originally to check the color of the white flour first, but as soon as she opened the mouth of the bag, what caught her eye was actually a bag of dark red flour, which looked slightly rougher than ordinary flour, and the color was gray...... It's broken.

"What's the matter with this white face, has it grown hair?" Su Yan exclaimed in surprise.

"It's not white noodles, it's soba noodles." Su Miao squatted on the ground, hooking the sack pocket with one hand, and her delicate eyebrows raised, quite surprised.

"Soba?" Su Yan tilted his head, thought for a while in confusion, and suddenly slapped his palm with his fist, "I remembered!" It is indeed mentioned in the "Land Chronicles" that buckwheat is abundant in the northeast and north of Yueliang Kingdom until the border with the Shalang Kingdom, and people there will eat buckwheat as bread, and the book also says that buckwheat is a black thing! ”

"You have to think about this kind of thing for a while before you can answer, are you really okay with the big test?" Aftertaste stared at him with a smug expression that began to smug when he reached the second half, squinted at him, and asked coldly.

"You have to take care of it!" Su Yan's face turned red, and he angrily glared at him and glared at him.

"Buckwheat, ......" The moment she saw the buckwheat, Su Miao suddenly became interested, rubbed her chin, rubbed her hands in the noodle bag for a while, suddenly stood up, clapped her hands, and said with a smile, "That's right, then make soba noodles!" ”

"Naturally, I want to make noodles." This round of the competition can only make noodles, this is the rule, buckwheat, barely noodles, the judges will insert a few buckwheat noodle bags into the white noodle bag, it is not considered to have exceeded the rules.

Because of her interest, Su Miao turned around with a smile and came to the long table where the ingredients were placed.

Tong Ran was picking out the meat filling, he was holding the Xiangfei bamboo folding fan behind his back in one hand, pinching the long ebony chopsticks in the other hand, leaning forward, carefully inspecting the pork filling in the big bowl, wrapped in a light cyan robe, in the hot summer, it looked like an emerald green bamboo - green, straight and straight.

Su Miao walked to the long table and began to select beef.

Tong Ran raised his eyelids and glanced at her, and smiled lightly: "What is Miss Su going to do?" He asked nonchalantly.

"What is Tong Sishao going to do?" Su Miao didn't look up, bent down to carefully select the ingredients, and asked casually.

"Cold noodles." Tong Ran didn't hide it, and replied with two words lightly, with a smile on his eyebrows.

"Almost." Su Miao didn't hide it, and replied lightly.

Tong Ran raised his black eyebrows slightly, looked at her, and laughed softly:

"If the girl loses again in this round, I will be the one who wins this round."

Su Miao's eyelids lifted for a moment, and she asked lightly, "So what?" ”

Tong Ran looked at her for a while, smiled, and replied with interest: "No, it's not good." ”

Su Miao glanced at him, didn't speak, picked up the bamboo basket that had been filled with ingredients, turned around, and walked away.

Tong Ran looked at her dashing back and left, and after a while. The corners of his lips curled up and he smiled lightly.

Su Miao turned around and returned to the stove and cut the selected beef into large pieces. After washing, put it in the pot, add the soup, add an appropriate amount of shrimp paste, soy sauce, salt and pepper, and after the pot is boiling, skim off the foam and simmer over low heat.

Peel the green onion and scrape the carrot with a knife and bake them over low heat. Put it in a gauze bag and tie the bag tightly, and when the meat in the pot is simmered until it is eight ripe, put the gauze bag with green onions and carrots into the pot. Continue to cook until the beef is cooked, then remove and let cool and cut into large thin slices.

Strain the beef broth from the cooked meat through a strainer several times. Only the clear broth remains. Once the broth has cooled, add the balsamic vinegar and honey, then place the broth in ice cubes and let it settle.

At that end, Su Yan had already cleaned up the old leaves of the cabbage, cut it into three-centimeter-long shreds, stirred it with a large amount of salt, chili powder, garlic paste, and minced ginger, and pickled it. Place in a place where the sun is strongest, and cover the mouth of the jar with a black cloth. Let the salted cabbage inside soak up the sunlight to the fullest. Next, remove the stem, peel and core of the pear, and cut it into thin slices. Then mix with soy sauce, vinegar, sesame oil, sesame seeds, pepper, chili powder, sugar, garlic paste and a little noodle soup to form a porridge shape, which is used as a seasoning sauce later.

Su Miao melted the dough with warm water, mixed it with salt and soba noodles to form a dough, rolled it into a thin cake, cut out long strips of dough, and then kneaded it into a cylindrical thin noodle by hand.

Boil water in a pot and cook the noodles until the surface of the noodles is shiny, then remove the supercooled water with a colander and place it in a basket.

After the moisture is controlled, the noodles are broken into the most suitable length, and the noodles are packed into a bowl in a ball, and then the shredded cabbage that has been marinated for a long time is placed on the noodles, and the finely cut cucumber shreds are neatly stacked in the noodle bowl, and half a hard-boiled egg is put on it, at this time, two spoons of fresh and spicy sauce are poured on the cool and attractive cold noodles, and the fragrant beef slices, sweet and sour pear slices and soft egg shreds are stacked, sprinkled with fried white sesame seeds and green coriander, and then poured the sweet and sour noodle soup that has been frozen in the noodle bowl at this time, and finally drizzled with one or two drops of sesame oil.

Buckwheat cold noodles, smooth and delicious, full of tenacity, cold soup and clear water, smooth and moisturizing throat, sweet and sour, cool and refreshing, the spicy, salty mix with sweet and sour fragrance fiercely teases people's taste buds, and then with those colorful and different tastes but also cold and delicious side dishes, sweet and refreshing, clear and slightly sour, make people have a great appetite, appetite is greatly increased, and they can't stop.

Compared with Su Miao's buckwheat cold noodles, Tong Ran's buckwheat cold noodles are much more complex and cumbersome, although the same cold noodles that win with cold and fresh in the hot summer, it seems that the same as the previous one, Tong Ran's works contain a strong traditional color, which is the most popular among the conservative judges, and after this set of rigid and complex processes is carried out naturally, the finished product cooked is indeed different, which is difficult to deny even if you want to, because the facts are there, Tong Ran has made this cold noodle dish into a shocking classic delicacy.

The buckwheat cold noodles made by Tong Ran are actually similar to "dumplings", at least evolved from that kind of food, which looks simple and really wants to make, but it is a rather complicated process.

First of all, edible alkali and salt should be used, the salt and edible alkali should be mixed in proportion, lime water, eggs and soybean flour should be added, and after being fully kneaded and cooked, then placed in a large porcelain basin to knead the flour into dough.

The dough has to be kneaded just right, to the point that the sides of the dough are curled up in all sides when it is spread out, and this step alone requires a lot of experience from the cook.

Cover the dough with a cage cloth and set it aside to let the dough soothe, the cage cloth must be tightly covered, otherwise the dough is easy to be destroyed, and the noodles made are not delicious or good-looking.

After the dough is ready, mix it on the board again, knead the dough out of the tendons, and then divide the dough into fist-sized agents, each agent should have a bowl of noodles.

It was obvious that Tong Ran was prepared, he put the agent in a cylindrical iron pipe with a diameter of about fifteen or sixteen centimeters and the bottom end resembled a sieve, Tong Ning had the greatest strength, and used a wooden pier with a long force arm to press vigorously on the iron pipe, so that the agent would be squeezed into slender and round noodles through the mesh of the sieve at the bottom.

Su Miao was very shocked by the tools that Tong Ran suddenly took out, he even had a noodle machine, it seemed that he had prepared in advance, it seemed that he was determined to drive her off the stage of victory, so that she would not have a chance to breathe, so he would be very cunning to prepare the topic of the competition in advance, and then hit her to the point that she was completely skinless, making her fall down hard, and never get up again.

Thinking of this, Su Miao crooked her nose, feeling a little unhappy.

After Tong Ran looked at Tong Ning and Tong Fei squeezing noodles for a while to make sure that they could take charge on their own without problems, Tong Ran turned around, stood in front of the stove, and began to prepare the sauce slowly and methodically.

But I saw that he stirred the light soy sauce, red oil, peppercorn powder, sprouts, chopped green onion and fresh soup well, and then removed the beef tendons, chopped them into mung bean-sized particles, and mixed them with a little salt. Celery is washed and cut into tiny short knots, salt to remove the astringency. The bamboo shoots are also cut into mung bean-sized shapes, blanched in boiling water, rinsed with water, and then drained.

Tong Fei has chopped the bean paste and tempeh finely and stir-fried them in peanut oil until they are crispy and crispy, exuding an attractive thick sauce flavor.

Put the pot on top of the fire, pour in the clear vegetable oil, burn until it is 70% hot, put in the meat and ginger and stir-fry until the oil is bright, add the bamboo shoots, pour in the bean paste, black bean sauce, chili powder, light soy sauce, ginger, rice wine and Sichuan salt, stir-fry until the flavor is colored, then add the celery and stir-fry evenly, remove from the pot, and use as a vegetarian sauce.

Select the pork with uniform fat and leanness, cut it into thin slices the size of fingernails together with the dried bamboo shoots soaked in water, heat the pot with a strong fire, put in the meat slices after the oil is cooked, pour in light soy sauce, Sichuan salt, sweet sauce, rice wine, pepper, and then mix in a small amount of fresh soup, until the fresh soup is juiced, get out of the pot, and use it as a squirrel.

Tong Fei had already boiled a large pot of boiling water, and the soba noodles were squeezed out directly from the cylindrical tool that squeezed the noodles and pressed directly into the boiling pot, and when the water boiled again, he stirred with chopsticks while adding cold water, and when the water in the pot boiled twice, the soba noodles were fished out, and the moisture was controlled and placed in a large bowl.

There are usually two ways to eat soba noodles cooked in this way, one is to eat them hot, pour the noodles and bone broth in a noodle bowl, and then sprinkle pepper, coriander, garlic sprouts and seaweed.

But in today's hot weather, it is absolutely impossible to use the noodle soup to relieve the whole body, which will only make the eater more hot and bored, so Tong Ran added Sichuan salt, balsamic vinegar, garlic juice, sesame sauce and yellow mustard and chili pepper boiled with pure mutton fat to the noodle bowl, scooped the cooled buckwheat noodles into the noodle bowl and mixed well, and then poured two spoons of the previously fried rice and vegetarian sauce into the noodles.

Buckwheat cold noodles, tough and refreshing, spicy and slightly sour, soft but not sticky, crisp and tough, rigid with soft, soft with rigid, aroma and long aftertaste. (To be continued.) )