The water in the iron pot was already boiling, and Uncle Liu put the thin and hard noodles into the pot, picked up a pair of chopsticks about three feet long, and reached into the pot to stir the noodles.

Lan Ting believed Uncle Liu's words, but found that the noodles were boiled in clear water, there were no green onions, and no coriander was put in them, thinking that this was to make lo mein. But after looking around, there is no halogen?

Strange, could it be that this noodle has a salty taste?

Uncle Liu knew that Lan Ting was in a hurry, but he didn't say anything, a pair of long chopsticks picked up the noodles, and at this time, because the water was already boiling, the noodles had become transparent.

Lan Ting looked at the transparent noodles intently and found it interesting, this was the first time he had seen transparent noodles in his life.

Uncle Liu picked the noodles into the wooden basin with chopsticks, then turned around and went out, and when he came back, he held another wooden basin with a smug smile on his face and glanced at Lan Ting.

Lan Ting saw that the wooden basin that Uncle Liu was holding was a soup that had been frozen with ballast, and the soup that was brown like caramel did not exude a fragrance because it was frozen.

Uncle Liu poured all the soup into the wooden basin containing the noodles, and with a "bang", the soup and noodles fused, and the noodles just out of the pot instantly melted the soup with ice ballast, and the mist came out, and the aroma also came out.

Lan Ting sniffed, "Ah, it's beef soup!"

"The nose isn't bad. At this time, someone brought in cucumbers, green onions and coriander, and brought a board and put it in front of Uncle Liu.

There was a knife on the board, Uncle Liu picked up the knife, shredded the cucumber, cut the green onion into small pieces, chopped the coriander, and then put the noodles into a bowl. Pour a generous amount of soup into each bowl, sprinkle with shredded cucumbers, shallots and chopped coriander, and finish with thinly sliced cooked beef and stacked on the sides of the bowl.

"Up there!"

Uncle Liu shouted, and a mermaid entered outside the door, each carrying a bowl of noodles and putting it on the table of Qi Chu and others. Lan Ting got the moon first near the water, took a bowl by himself, found a pair of chopsticks casually, and picked up a column.

Suck – the soup flows to the cheeks.

Bite – The noodles are squeezed between the upper and lower teeth.

Swallow - noodles, soup, shredded cucumbers, green onions, coriander jasmine, thin beef poured into the throat like a torrent.

"Yikes!"

Lan Ting's eyes widened, not knowing how to praise the seemingly ordinary noodles.

The first feeling is that it is cold! In the bitter cold of deep winter, the beef broth freezes on the outside, and then mixed with the noodles just out of the pot, so that the hot noodles suddenly cool down, and the temperature is moderate after the two are fused. Although it is cold, it is not icy teeth, and it is as comfortable as eating a piece of chilled watermelon on a hot summer day.

On weekdays, even if the hand-rolled noodles are strong, after boiling them in hot water, they will break as soon as you bite them, but this transparent noodle still bounces back in the mouth a few times after biting. It was these few unnoticed strokes that made the cheeks numb and the whole body overcharged.

The third feeling is that it is so fragrant! The aroma of meat, noodles, cucumber, coriander, and green onions are mixed together to produce a fragrance that is difficult to decipher, so that the aroma of the noodles after swallowing and then opening the mouth fills the inner hall.

Qi Chu is not as sensitive as Lan Ting, they only know that it is delicious!

The delicious taste was about to be eaten, everyone devoured it, and when they raised their heads again, the noodles were naturally gone, and to Uncle Liu's surprise, even the soup was gone.

Uncle Liu squinted and smiled, someone can like their craft, that is the happiest thing.

"Uncle, what kind of noodles are these, they are delicious!" Lan Ting glanced at the wooden basin and found that there were no noodles in it, and he was very disappointed.

Uncle Liu smiled: "This is a North Korean specialty delicacy, called cold noodles!"

"Cold noodles?" Lan Ting closed his eyes and reminisced, "That's a really apt name! ”

Lan Ting found that the food methods of the Joseon country are very simple, and even the ingredients are everywhere. However, both the ingredients and the soup are ingenious, and if he were to make it, he would definitely heat up the beef broth with ice ballast and put it in the noodles to boil. But then it falls into the cliché, and instead uses a beef broth with ice ballast mixed with piping hot noodles, and the temperature is neutral and just right. In particular, piping hot noodles will become stronger when they meet cold beef broth.

"There's something you won't forget!"

As soon as Uncle Liu finished speaking, another servant brought a copper basin, and the basin was covered with a layer of white cloth.

"What is this?" Lan Ting was even more interested. He saw Uncle Liu take the white cloth on the copper basin, and inside was pickled pork belly.

Uncle Liu took the round pot off the stove and took the rectangular iron pot on the side and put it on it. Use long chopsticks to pick up pieces of pork belly and put them on the iron pot, and make a low fire under the stove.

Lan Ting noticed that there was no oil on the pan, that is, it was not fried, roasted, fried, or fried, but it was not steamed or cooked, what was this practice?

Uncle Liu used a low fire, the temperature was not high, and the oil slowly oozing from the pork belly, and the lard and pork were more fragrant.

Pork belly is fat and thin, and the fat meat is oily to ensure that the lean meat is not mushy, and because it was developed in advance, there was no condiment. Control the heat like this, and then use chopsticks to turn the slices of pork belly.

The lard on the pan made a "sizzling" sound, and the aroma penetrated into everyone's noses, and they were tempted to raise their bodies slightly to look at this side, and kept swallowing their saliva, looking like they were not in a hurry.

The guests couldn't wait, but Uncle Liu was calm and relaxed, leisurely turning the pork belly, very rhythmic, and finally when the oil on the pan was dry, he asked his subordinates to divide the pork belly into small portions and send them to each table.

Lan Ting knew that the wolf had more meat and less meat, and he was afraid that he would not have his own, so he grabbed a copy in front of him, and even turned around and enjoyed it alone.

The pork belly is fragrant, crispy and tender, and because it is marinated in place, the more you bite into it, the more flavorful it is. With each bite, a very small amount of oil flowed out, and it was this small amount of imperceptible oil that seduced Lan Ting's saliva and made him eat one piece after another.

When I finished eating my own portion, I wanted to get one, but I found that it was long gone. glanced at Qi Chu and the others, and found that there were still oil stains on their lips, and said in his heart that he knew that I would take two copies, oops, what a mistake, what a mistake!

I didn't think much about the way this dish was made just now, but now I calmed down and walked to the pan and observed it carefully. Lan Ting finally understood that the purpose of using an iron pan was to heat the pork belly evenly, so that the texture and taste of any part of the meat would be the same, as if it were natural.

If it is changed to Lanting, he has six methods of pork belly, frying, frying, frying, steaming, roasting, and boiling, and if you have to come up with some creativity, you can only make shabu shabu like mutton.

The four methods of frying, stir-frying, frying, and grilling will make the pork belly muddy if you are not careful, and even if you are skilled in cooking, it is inevitable that there will be times when you miss. Steaming, boiling, and shabu can ensure that the pork belly is fragrant and tender, but it is less crispy.

The Korean method is completely different, using this kind of iron pan to make it, as long as you use low heat, the pork belly will not be mushy, and it is fragrant, tender and crispy, which is perfect.