His eyes gradually became gloomy and evil, the corners of his lips curled slightly, and he sneered: "It's just a shopkeeper of Fumanlou, just kill it." ”

Not again... Changshun wiped the goosebumps on his arm, and he didn't know who had a problem with his heart, "But, if the lady sells it voluntarily, it's not good to kill the wrong person... Why don't I look it up? ”

Seeing that his master took another sip of tea, he did not object, so he acquiesced.

Changshun smiled knowingly, the person he admires is really quite protective, and this Sun Niangzi is good, and he also wants to help with this favor.

Besides, every time Childe eats something she makes, his appetite and mood are very good, and for this sake, he also has to check the Fumanlou!

At the right time, the shopkeeper of the Fu Man Building had an itchy nostril, and he just sneezed.

He rubbed his nose and craned his neck again to look into the distance.

It's finally here!

I saw in the distance that the woman in plain cloth was walking over with a large basket of things.

He hurriedly sent Zhao Si to take the basket.

In addition to a small jar, there are more than a dozen bundles of knotted plants.

Zhang Hongsheng touched his upturned mustache and was overjoyed, "The lady is finally here, the chef made tofu fruit with your recipe this morning, and the taste is not bad at all, only these two condiments are missing." ”

"Shopkeeper Zhang, this small jar is filled with wood ginger, which can be planted by conventional methods, and these Houttuynia cordata, I have picked them from the roots, some of them can be used first, and some of them can be removed from the soil, and the survival rate of this ingredient is very high."

Sun Yunniang patiently guided the precautions for planting ingredients, and Zhang Hongsheng also quickly picked up a pen and paper and recorded it attentively.

"Sun Niangzi!! Are you really here? ”

There was a sudden sound outside the restaurant, startling the two of them.

Sun Yunniang looked up, how is Changshun?

I saw that his eyes were looking at him urgently, as if there was something urgent.

She had no choice but to give him a reassuring look.

After a while, after explaining to the shopkeeper, the money and goods were cleared, and he finally went out.

Seeing this, Changshun hurriedly pulled Sun Yunniang to an alley with few people, and asked in a low voice, "The lady really sold the tofu fruit?" Don't be deceived by those profiteers, is that person getting some handle to threaten you, the lady told me, the master will definitely help you out! ”

Seeing that the other party was full of righteous indignation, Sun Yunniang was at a loss, thought for a while, and then understood what he meant, and said with a smile: "Thank you, little brother, for worrying, I voluntarily sold Fangzi, and the shopkeeper did not threaten me." ”

"How can the lady be willing to sell her ancestral secret recipe? Could it be that something happened to urgently use the silver? If so, there is no need to sell it urgently, my master can also borrow you for a while, even if it is not on it, it doesn't matter, anyway, the master has a lot of money! Changshun's thinking jumped out, and he seemed to have made up the picture of this poor woman being bullied and blackmailed by a bullie.

He spoke so fast that Sun Yunniang could barely interject, and finally snorted and laughed.

"Little brother Changshun, you just promised to lend me the money for your master, is this really good?"

"Don't worry! Since the master likes to eat what you make, he just appreciates you and borrows some money, and it is not a problem. Changshun nodded heavily, for fear that the other party would not believe his words.

This Wei Wufeng is a lover, Sun Yunniang restrained her smile, and said with a straight face: "Little brother, thank you for your concern for me, I actually have other plans for selling the recipe, and in three days, the stall will also reopen, and at that time, I will still look at the old customers to praise the popularity." ”

Changshun breathed a sigh of relief, and finally let go of his heart, "Oh~ I see, the lady is going to change to other food, then I will rest assured, and I can go back and explain to the master, lest he say anything to kill..."

"Kill? What to kill. Sun Yunniang frowned and wondered.

"Uh... I, I mean, I just bought a fish and didn't go back, for fear that the master would be hungry and kill the fish myself..."

He touched his nose uncomfortably, his pupils wandered, and he pretended to be anxious, "That lady, I'll go back first, and we will definitely come to cheer in three days!" ”

As soon as the words fell, he turned sideways and ran away with a smoke.

Leaving Sun Yunniang crying and laughing in place, she still wants to say thank you again, this little brother always does things like this.

And his pampered master, can he really kill fish and cook by himself...

-------------------------------------

Two days later, Sun Yunniang rushed to a morning market and came back with a bunch of ingredients.

When I got home, I rested until the next day, and then I started to get busy.

She first washed the marinated pig intestine with flour, put ginger, green onions, and cooking wine, put the slaughtered half of the chicken into the pot together, added water to the stove, boiled over high heat, and then adjusted to low heat and simmered.

Then put flour on the cutting board, add an appropriate amount of water, eggs, a little edible alkali and an appropriate amount of water, start kneading, and slowly knead into a large dough.

The process of kneading dough is the most laborious, but fortunately, she strengthens her nutrition every day in this month, and she soaks in the hot spring the next day, and her physical strength is getting better and better.

The large dough is rounded and flattened in her hands until smooth, then flattened back and forth with a rolling pin, and after repeating many times, it is finally rolled out into a sheet as thin as satin.

When the thickness of the dough was about the same, he grabbed a handful of bean flour and sprinkled it on it, then folded the dough and cut it into thin strips.

Grab it and shake it lightly, and the noodles will bounce up, the roots are distinct, curly, and a little similar to modern instant noodles, but the color of this egg noodle is more golden, and the noodles are more somersault, adding a bit of appetite.

Next, cut all the dough, divide it into small portions, put it into a tray one by one, and put it on a wet towel.

By the time these dozens of noodles are ready, the pot of fat intestine chicken soup is just time to come out of the pot.

The rest is easier.

Sun Yunniang put an iron pot on the stove and poured the diced pork belly that had been cut and peeled and marinated with spices into the pot.

After a while, as the temperature rose, the pork cubes came out of the lard, and the big pork cubes were slowly fried and shrunk into small dices of oil.

At this time, she quickly took out the oil residue from the pot, added a few large spoons of rapeseed oil to the lard and continued to heat it, and then brought out a pot of prepared bright red dried chili powder, in which she added thirteen spices, salt, and white sesame seeds.

Seeing the hot oil boiling in the pot, she lifted the pot and poured the whole pot of oil on the chili powder, which seemed to feel the heat of the hot oil and let out a burst of screams.

Sun Yunniang picked up the chopsticks and stirred the chili quickly, and a miraculous thing happened - the chili quickly turned from powdery to a large pot of oil chili.

The noodles and chili oil are alive together, and then it's time for the noodles.

Put the iron pot on the stove again, put a little lard to heat, pour in the oil residue that has just been boiled, put an appropriate amount of soy sauce, vinegar, and mash into the oil pot and stir-fry constantly, and the diced meat is gradually fried until dark brown.

Remove from heat.

This time, the smell of meat with sauce and vinegar came to her nose, and Sun Yunniang finally couldn't help but take a piece, blew it a few times, and stuffed it into her mouth.

When you touch between your teeth, the salty, fresh and crispy explodes in your mouth.

Letting it cool a little longer will make it crispier and more delicious.

Therefore, this dark brown oil residue with noodles has a nice name in her hometown, called "crispy cheek".

Sun Yunniang wiped the sweat from her forehead, looked up at the window, the sunset was bright red, and it was almost dusk.

I haven't done it for a long time, and my hands are raw, and if I am skilled for two more days, I should be able to save half of the time.

It's dinner time, so treat yourself first.

Her movements began to become brisk, and she took out the fat intestines that had already been cooled, cut them into small pieces and put them aside, this is called "intestines".

After boiling over high heat, she put a pair of chopsticks and mung bean sprouts and a handful of egg noodles into a large colander, sank into the boiling water, and then took them out and put them in the noodle bowl.

The water in the pot was still boiling, and she brought up a basin of thinly sliced pig's blood, scooped a dozen slices with a colander, and put it in the boiling water for a few seconds.

Seeing that the pig's blood immediately turned from bright red to dark red, he quickly picked it up and put it in the noodle bowl, which is called "Xuewangzhen".

Pick up the spoon and add a spoonful of "crispy" and "intestines" to the bowl respectively, with the "blood wangzhen" just now, brown, white and red, and the three are alive together.

Pour a tablespoon of broth, salt, soy sauce, peppercorns, vinegar, sprinkle with chopped green onions, drizzle with a spoonful of chili oil, and you're done!

Sun Yunniang sniffed deeply at the noodle bowl, and the strong fragrance was fragrant, which instantly brought her back to her childhood.

"Yunyun, this is intestinal Wang noodles, our signature noodles in Guizhou Province, "intestine" is the pig's large intestine, "Wang" is the pig's blood, plus crispy crispy, spicy red oil and strong hand-rolled egg noodles, the five add up, the flavor is unique. ”

"Guwang noodles are the culmination of the knife cutting method of Shanxi knife noodles, the strength of Lanzhou ramen, the moisturization of Sichuan dandan noodles, and the mellow aroma of Wuhan hot dry noodles. ”

Father Sun's face was serious, and he taught her how to make noodles by hand, as if it was just yesterday...

The sadness in Sun Yunniang's eyes flashed, I don't know if my father is okay, my brother will definitely take care of him, she couldn't help shaking her head, and then slowly came back to her senses, this noodle is not delicious if it is not hot.

I don't know if she hasn't done it for a long time, can she still reach the "three uniques" standard that her father said?

I took a deep breath and took a chopstick of noodles to blow it cold and put it in my mouth.

The intestines are fat and soft and glutinous, crispy and fragrant in the mouth, the blood is tender and smooth and melts in the mouth, the bean sprouts are sweet and refreshing, the noodles are crisp but not raw, the strength is smooth and chewy, the chili oil is not greasy, the spicy taste is mild but not violent, the soup stock is fragrant and delicious, and the aftertaste is long.

Sun Yunniang was addicted to food, she enjoyed it incomparably, her stomach was warm, and her homesick heart was also warm.

"Look, Dad, your daughter didn't disgrace the Sun family, be humble, give yourself a ninety-nine points! 100 percent will be proud. ”

She raised an eyebrow, and after a moment of muttering to herself, a grin blossomed.