Under the strong persuasion of Wu Lei and Huang Xiaoming, Li Yi still failed to get on his feet after all.

And Liu Yifei and Zhao Jinmai, at the strong invitation of the live broadcast audience, replaced Li Yi and became two masons.

After washing their feet and wrapping their feet and legs with plastic wrap, they stood on the yellow mud and stepped on it vigorously.

Li Yi stood aside, drinking tea while snorting angrily: "This is naked sexism!" Why can't I step on it? I can wrap plastic wrap too! ”

And the audience in the live broadcast room also giggled, joking with a barrage.

"That's it! Isn't this looking down on my brother Yi? ”

"Chilling! When will we men be able to stand up? Men also hold up half the sky! ”

"Brother Yi! Can't throw in the towel! The next time you cook, you do it with your feet! I'll give you 100,000 likes! ”

"Why wrap plastic wrap? There is no soul like that! Give me the original flavor directly! ”

"This foot is so beautiful, so white, hehe!"

"Holy! Upstairs, this damn pervert, don't look at my wife's jio! ”

The barrage was joking, and Liu Yifei and Zhao Jinmai were happily stepping on it, it was the first time for them to step on the mud so unscrupulously.

Zhao Jinmai stepped on it, watching the yellow mud under his feet being trampled to both sides, and laughed: "Haha! It's so easy to decompress! ”

Liu Yifei also stepped on it from left to right, while opening her brain: "Actually, I feel that the face can also be reconciled like this, it must be more tendonous than the hand harmony." ”

Seeing them stepping hard, Li Yi didn't look at it anymore, but got up and walked towards the kitchen.

Seeing that it was already noon, he had to make lunch.

Reba ordered two dishes, and baked buns needed naan pits, which he couldn't do for the time being.

But fried rice noodles can be practiced first.

Fried rice noodles are not a traditional Western delicacy.

It was invented in the 80s of the last century by a couple from Gui Province who went to work in Dihua City, Western Regions Province.

They fried Guizhou rice noodles with the Western Regions mixed noodles and fried noodles, and invented this fried rice noodles.

Because of its spicy and enjoyable taste and the smooth and chewy taste of the noodles, it also makes the girls in the Western Regions flock to it, and it has become the highest-ranked delicacy in the minds of the girls in the Western Regions.

This snack is not complicated, and the main ingredients are three things, powder, sauce, and ingredients.

There is nothing special about the ingredients, nothing more than some meat and side dishes.

Its special feature lies in the flour and sauce.

The rice flour it uses is coarse rice flour produced locally using the technology of your province.

Because the raw material is local rice, the rice noodles produced are very chewy and have a good taste.

And its sauce is made of local chili peppers from the Western Regions.

As the western region is home to the Flaming Mountains and the largest desert in Japan, the local climate is dry, the sunshine hours are long, and the temperature difference between day and night is large, so the taste of melons, fruits, and vegetables is excellent.

The fiery land has nurtured the enthusiastic people of the Western Regions, and the local chili peppers are just as enthusiastic as the people of the Western Regions.

The Western Regions is one of the five major chili provinces in China, especially famous for dried chili peppers.

Locally produced dried chili peppers account for one-fifth of the country's production.

In addition, the local pepper has a unique flavor, and the pepper produced contains more dry matter and red pigment, and the quality is also outstanding.

Dried chili peppers are called spicy skins, and the spicy skins produced in different production areas have different characteristics and flavors.

Among them, the spicy skin of Anjihai, dry and fragrant and hot, is the soul of Shawan large plate chicken, fried in chicken, even better than meat.

The spicy skin of Santang Lake in the three eastern counties is spicy and sweet, and it is the most important raw material for making spicy skin fried meat.

The beef stir-fried with spicy skin and onions will be extra fragrant and full of flavor.

When he went to the vegetable market to buy vegetables before, Li Yi bought some spicy skins from the Western Regions and some chili sauce.

But he bought spicy skins from Yanqi County.

The spicy skin of Yanqi County is the best in the spicy skin of the Western Regions, it belongs to the meat chili, and there is also a common name called pig large intestine chili, because of its thick meat, less seeds, thin skin, full of fragrance.

However, due to the limited production, the price of Yanqi spicy skin has always remained high, and the average price has been sold to more than 50 yuan per kilogram, and the price has even exceeded the price of meat.

But you get what you pay for, and the fatty Yanqi spicy skin, whether it is fried chicken, fried rice noodles, or fried into spicy skin, used to mix noodles, the taste is extremely delicious, and people who like to eat will even think that it is better than meat.

Back in the kitchen, Li Yi took out some Yanqi spicy skins and soaked them in clean water.

The drought in the Western Regions has dried these spicy skins so much that they must be soaked in water to allow them to absorb a certain amount of moisture before they can release more flavor.

Then, Li Yi took out the rice noodles that had just been delivered on errands.

This is a rice noodle raw material specially used to make fried rice noodles in the Western Regions, and in its dry form alone, it is already coarser than the rice noodles eaten in many places.

Although this kind of rice noodles has a chewy taste, it is more time-consuming to process, and you need to soak it for a long time in advance to soak softly.

So, Li Yi took out two bundles, one of which was put into a basin, filled with water, and then he put it in the storeroom, which is the raw material for tomorrow.

For the other bundle, he boiled a pot of boiling water and soaked the rice noodles in a basin of boiling water.

Soaking in hot water shortens the soaking time.

Putting the bowl of rice noodles aside, he began to work on the side dishes.

The common side dishes of fried rice noodles in the Western Regions are celery, pickles, and some will also put enoki mushrooms, oily wheat vegetables, small greens and other side dishes.

However, Li Yi did not prepare these side dishes, so he replaced celery with green bamboo shoots, cut some Northeast kimchi, and fried some crispy peas.

Then, he took out the beef from the refrigerator that had not been used up before.

The beef was bought freshly but had been frozen in the fridge for a few days, and this time it was just the right thing to fix.

Soon, the ingredients are ready, and the spicy skin is almost soaked.

But the rice noodles have not yet soaked softly, and there are still many hard cores in them.

This situation has to be solved by the only old way.

That's boiling.

After boiling over medium heat for half an hour, Li Yi was able to cook the rice noodles thoroughly.

And that's not counting the twenty minutes he soaked in hot water in advance.

In this way, it took him almost an hour just to process the rice noodles.

Fishing out a stick of rice noodles, he pinched it with his hand, and after confirming that there was no hard core in it, he fished out the rice noodles and poured them into the cold water on the side.

This allows the rice noodles to maintain their chewy texture.

As soon as he fished out the rice noodles, the voices of Liu Yifei and Zhao Jinmai came from outside the kitchen.

They walked in laughing, and Zhao Jinmai reported to Li Yi: "Brother Yi, we have stepped on all the mud!" ”

"Yes, great."

Li Yi praised casually.

Liu Yifei had just finished washing her hands, and with the smell of hand sanitizer, she came to the pot and asked expectantly, "What are we going to eat at noon?" I'm so hungry."

Li Yi brushed the pot clean, scooped a spoonful of oil into it, and then replied: "[Western Regions Fried Rice Noodles]." ”

4

(End of chapter)