Glutinous rice noodles are a traditional pasta in the Shaanxi-Gansu region. It spreads over a wide area. Before the catastrophe, in every region and even every shop, everyone had different selections of materials and preparation methods. Summit 23S.

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The pulp actually refers to the pulp of vegetables. The vegetables here are usually celery, mustard, chicory, lotus root, cabbage, radish, etc. Different places have their own preferences.

Even the methods of fermenting slurry water are various. In some areas, rice water is used as the slurry, in other areas, the leftover slurry water from making tofu is used, and some people prefer clean noodle soup without oil...

Generally speaking, when the temperature is high, whether it is rice water or noodle soup, it will naturally ferment, bubble, and become sour after being left for a day and night. The production cycle of rice water vegetables will not exceed three to five days at most, which is very difficult.

It is convenient and fast.

The color of fermented vegetables is bright and transparent, and the unique sour aroma after fermentation will make you feel very appetizing when you smell it.

According to legend, the name Jingshuihuan was coined by Liu Bang and Xiao He, the founders of the Han Dynasty, when they were eating noodles in Hanzhong under the moon... It is also said that it was named by Zhang Fei, who was the Marquis of Xixiang at that time. There is also a postscript:

The water surface of Xixiang is constantly being eaten.

China is a vast country with many delicacies and numerous factions.

However, everything remains the same, and there are many things that overlap and overlap to varying degrees.

So when Lin Chou saw the very sour salted vegetables, he suddenly thought of this thing. Of course, there is nothing wrong with using pickled salted vegetables to make pickled vegetables.

Untie the mustard tassels coiled in one place, chop them into pieces, put them in clean rice water, add a few fresh mustard seeds, find a clay pot, put them in a hot air box.

After thinking about it, I added a few pinches of pepper buds.

The utensils used for making simmered vegetables cannot be made of iron, otherwise there will be a rusty smell and the color of the simmered vegetables will become very embarrassing. Porcelain is not suitable. You can only use rough unglazed pottery, which has good air permeability and the resulting simmered vegetables will be more grounded.

Son.

Since he was not entertaining customers, he naturally didn't have to pay much attention to it. Lin Chou was more interested in his own taste.

He prefers to use refreshing rice water for fermentation. The time is short and the dish is ready quickly. He mainly likes the taste.

Wu Ke had a bad premonition

"I'm going...starting again...Every time Brother Chou makes noodles, I always feel like I'm trembling with fear!"

"I'm using leftovers again... I'm so eager to get rid of the cold. I'm going to eat something weird again this morning..."

"Should I eat, should I eat, should I eat...Would it look very disrespectful if I don't eat..."

Well, according to word of mouth and indisputable facts, a certain Lin boss himself has a very weird taste.

For example, the horsemeat noodle soup that no one but Lin Chou dared to try...although he insisted on calling it...what was it called???

Forget it, no one cares anyway.

Five minutes later, the vegetables were done and the noodles were ready.

The vegetables in the slurry not only had salted vegetables as a starter, Lin Chou also added mustard mustard.

The newly produced pickled vegetables are fresh and tender in color, and the pickled water is thick and mellow, giving people a wine-like texture.

It smells slightly sour and fresh.

Although syrup and vinegar both have sour tastes, they are completely different.

The sourness of the syrup is not too strong, but contains fragrance. The sourness makes people feel peaceful and comfortable.

Lard and noodles are a match made in heaven. The lard, as white as snow, melts in the pot. Stir-fry the diced salted vegetables, young ginger, green onion and dried chili. After frying until fragrant, add in the lard.

The whole section of mustard must be mixed with a little slurry, then add water and bring to a boil.

The ratio of slurry to water should be controlled at just right one to three. This is the acidity that Lin Chou likes.

When the water is boiling, the noodle soup is ready, just set it aside.

Put another pot on the stove and boil water to cook the noodles. The noodles are pulled by hand, two fingers wide, as thin as paper, and translucent.

There is no need to overcook the noodles, leaving more firmness means more original flavor of wheat.

Four big old bowls were used to hold noodles, and plenty of noodle soup was poured on them.

Seeing Lin Chou carrying a bowl and going out, Wu Ke asked blankly,

"Is it over?"

No one answered.

Do not add vinegar to the water surface of the slurry. It is best served with spicy oil or spicy paste.

Sour, spicy, refreshing, and original. It doesn’t need too many descriptions. These three are already the essence of the water.

Su Yourong followed Lin Chou's example and came over holding a noodle bowl bigger than her head.

It was impossible to squat down. The noodle bowl was too big and the soup was heavy. He was afraid of falling if he squatted with his feet up like Lin Chou. After working hard for a long time, the young apprentice simply found a small bench and sat down, snoring.

A cheerful face.

Lin Chou glanced at him and smiled.

The little apprentice blushed and whispered,

"In the past, I couldn't even instigate eating noodles at home. I would be scolded."

Lin Chou raised his eyebrows,

"Don't tell me how to eat noodles, just eat them this way to make them delicious!"

Well, my little apprentice is probably being led astray.

Lin Chou is going to have a fight later, otherwise he will make tiger skin green peppers that are the best match for the water.

Even so, even without tiger skin green pepper, Su Yourong was so spicy that his face turned red.

The sour and refreshing slurry water has a little fragrance of pepper buds and a slight numbing feeling, which is very interesting and special.

After eating a few mouthfuls of noodles and then taking a big mouthful of noodle soup, I always felt that the noodles I just swallowed were not in my stomach.

There is obviously no extra seasoning, and the noodle soup is almost crystal clear, but it makes people unable to stop eating.

The finishing touch is the whole section of mustard, which looks a bit pliable and is surprisingly crispy when bitten into the mouth. When the teeth touch, gurgling physalis will burst out. This is the dish that is on the menu.

The four people squatting in rows next to the threshold looked very imposing and sweating profusely, giving people a sense of "the food in their bowls is delicious" without even looking at what they were eating.

.

Wu Ke raised his thumb,

"This noodle is as good as the bowl of noodles with soybean paste I ate in the alley when I first left the research institute!"

Lin Chou looked at him sideways,

"Zhajiang noodles?"

Wu Ke said while instigating,

"Yes, I was only twelve or thirteen years old at that time. Hey... I squatted at the gate with a little girl for five hours in the 37-88 degree heat, and I only found a chance to sneak out when the guards were changing.

...I played and walked around, seeing everything new. I didn't feel hungry until it got dark. There happened to be a stall selling fried noodles at the entrance of the alley. Hehe, I ate eight bowls! My stomach was so bloated that I felt pregnant.

She was like a baby, holding her belly and moaning, unable to run at all..."

Su Yourong: "???"

"Hehehe, how did I know about the circulation point at that time? After eating, I had no money, I wanted to run but couldn't move, I was dumbfounded... The two of us were carried by the boss's wife all the way from the gate of Shangcheng District to the Research Institute...

I'm so embarrassed... I can't forget the taste of fried noodles..."

Su Yourong's eyes shone brightly, and she raised her delicate white jade-like thumbs up,

"Wow, Wu Ke, you are so awesome, eat the King's meal!"

Wu Ke shook his hair,

"Ah haha, let me admit it..."

Su Yourong's face darkened,

"I've never been to the alleys in the lower city area, and I've never even been to the upper city area. I heard it's very fun... There are a lot of delicious and fun things..."

Wu Ke was stunned,

"Ha... No matter how many delicious things there are, there are not as many as your master has here. Well, as for the fun things, there are really quite a few. Let me tell you, Sikong and I spent the whole day a few days ago...

Hey, hey, hey... Sister, why are you pulling my ears..."

Red eyes are contemptuous,

"Don't think I don't know where you're going."

Wu Ketantan,

"Uh...men...you know..."

"roll!!"

Lin Chou threw the bowl away,

"I'll go to Mingguang first. The big-breasted lady will sort out the things I need to use. We'll open in a few days."

Chi nodded,
To be continued...