Fans were immediately excited. The cold noodles from Datang, after more than a thousand years now, are indeed traditional enough.

Pork stew vermicelli: "Did I hear me right?" The people of the Tang Dynasty also ate cold noodles?"

Riding a snail to run to the well-off: "666, cold noodles more than a thousand years ago, I don't know what it tastes like." ”

There is a tiger in the heart: "The Tang Dynasty doesn't seem to have the word noodles." ”

Chen Er nodded, "Indeed, before the Song Dynasty, the ancients in China also ate noodles, but at that time they all called noodles soup cakes. ”

Then he picked up the noodles he had just made and walked to the stove and began to boil water in a large iron pot.

"The delicacy made by the anchor today is Datang's cold noodles, and the name is 'Leng Tao'."

After the water boiled, Chen Er slowly put the green noodles into the pot and cooked them.

He held the cyan bamboo chopsticks and carefully stirred the noodles in the pot to keep them from sticking together.

The smell of locust leaves is fresh with a slight astringency, mixed with the natural aroma of flour, and slowly cooked in boiling water, a faint sweet and astringent smell wafts out, accompanied by a steaming mist to Chen Er's nasal cavity.

He took a deep breath and couldn't help but admire, "The fragrance of the plant and the sweetness of the flour are mixed together, and it is indescribably refreshing." ”

Then he scoops out the boiled noodles and puts them in a snow-white porcelain dish to cool.

After cooking, the color of the cold tao is more verdant, like the fresh green leaves washed by the rain in spring, the color is fresh and full, and it makes people feel refreshed when they look at it.

Sunny day: "What a beautiful color, like tender green leaves, I want to ...... again"

Watermelon is not eastmelon: "It's really fresh, such cold noodles are paired with red and bright chili oil, tsk, that's called a refreshing ......"

Eat a pound: "Such a color, eaten in summer, is really cool from the inside to the outside......"

Chen Er saw that the note was cold, so he walked to the edge of the well in the courtyard, and the live broadcast camera followed his actions to shoot down.

According to the landlord, the family has lived here for many years, and the water they need to eat is drawn from this well.

Because it is groundwater, it is warm in winter and cool in summer, with a faint sweet taste. It's a good well.

He put the cold noodles in a small bamboo basket, tied them with ropes, and carefully lowered them into the well.

Wait until the small bamboo basket is completely submerged in the well water before tying the rope aside.

Chen Er stood up and clapped his hands.

"Since I said that I want to take everyone to enjoy the food of the Tang Dynasty, I naturally have to make this food according to the habits of the Tang people."

"In ancient times, there were no refrigerators, so to make cold noodles, the ancients needed to put the boiled noodles into the well water, use the low temperature of the well water to cool the noodles, and then take them out to eat when they want to eat."

Then he turned back to the kitchen and said to the camera.

"Don't think that the ancients were very boring to eat cold noodles, in fact, there are a lot of condiments, and when the noodles are cold, we will prepare the condiments together."

He took a white porcelain bowl and scooped three spoonfuls of tempeh out of the crockpot with tempeh and put it in.

Then turn around and go to the stove, wash the iron pot, wipe the water dry, and light the fire.

When the pot is hot, pour in a spoonful of clear sesame oil, turn the heat to low and burn until it smokes, and then take out the sesame oil when the smoke dissipates.

Fans were puzzled.

Watermelon is not an eastmelon: "I thought the anchor was going to use sesame oil to fry tempeh." ”

Pork stewed vermicelli: "I thought it was going to be hot oil to heat the chili ......"

Chen Er took the hot oil and poured it into a white porcelain bowl with tempeh and began to stir.

"One of the main condiments of this cold tao is soy sauce."

"The "Compendium of Materia Medica" introduces the production method of soy sauce: use three buckets of soy sauce well. Boil the sesame oil to break the smoke, mix the soy sauce with one liter, steam it and dry it in the cold, mix and steam it again, and then steam it twice. Pound with a bucket of white salt, pour three or four buckets of juice with soup, enter the net kettle, fry pepper, ginger, green onion, and orange shreds together, minus one by three, store in the bulk, and the fragrance is overwhelming. ”

"Although it's a little troublesome, but, as Chinese people, a big foodie empire, we always have a little consciousness as foodies. What are you afraid of, just eat delicious food. ”

Making the soy sauce is really troublesome, and after mixing the tempeh with hot sesame oil, it needs to be cooled and then repeated. Then stir with salt and pour three spoonfuls of the soup to make the noodles taste fresher.

Then shred the chili, ginger, shallots, and orange peel together, and fry them in a pan with sesame oil with the mixed tempeh.

Stir-fry until fragrant, then take it out and put it in a container that has been prepared for a long time.

Looking at the time again, it was almost five o'clock in the afternoon.

Chen Er stretched, "Today's dish is relatively simple, you can make it at home, and the ingredients are easy to take." It's a home-cooked dish. ”

Fans felt a little speechless, just now Chen Er was busy working for hours just to make a condiment, not to mention kneading noodles and other technical work.

It's so troublesome, I'm embarrassed to say it's a home-cooked dish.

Chen Er picked up the white radish on the marble table, washed it and put it on the cutting board.

"Next, prepare the side dishes."

The A-level knife skills on the exchange can now finally come in handy.

So he picked up the kitchen knife, and as soon as he grasped his fingers, he quickly began to cut.

The silver kitchen knife is like a page blown by the wind, and it rolls quickly on the white radish, and you can see that the slender and silky shredded radish is like a snowdrift, and suddenly emerges on the cutting board.

Such knife work can't help but remind fans of a documentary that was popular before, the foodie country on the tip of the tongue.

The live broadcast camera is also very knowledgeable and gives a few close-ups.

The sharp and thin blade fell quickly between the snow-white radish and Chen Er's fingers, giving people the illusion that they were about to cut their fingers.

However, the blades were just cut on the radish, and then cut off the neat and crystalline shredded radish.

Eat a pound: "Awesome my anchor!" This is simply a master of knife work!"

Pork stewed vermicelli: "This blade is so fast, I'm almost blind, kneel, Chen Lao is wet!"

Sunny day: "Huh, be very careful, don't cut into your hands......"

"There is a tiger in the heart to give the anchor Chen Er 10 polar bears!"

"Eat a pound and give anchor Chen Er 5 polar bears!"

“……”

In less than a minute, Chen Er had cut a radish into shreds, which looked like snowflakes piled up together.

Almost every one is the same size and thickness, and it is simply the best knife work.

Fans were in awe.

Chen Er cleaned up the marble case and salvaged the cold noodles from the well.

"Okay, the preparations are done, now it's time to enjoy the food!"

ps: I feel that the cold tao seems to be very good, and the green food is indeed very suitable for summer.

After slightly modifying the previous chapter, I suddenly found that the shredded white radish and the cold tao are more compatible, and one green and one white look better. The lettuce itself is green, and when paired together, you can't tell who is who.