Just dark color.

Experienced chefs can make the sautee into a curry form, but most people actually need to use the method of adding starch to make thick sautee. Whether this method is good or not, one of the disadvantages is that it is easy to convert the sautee itself.

The taste is covered up, resulting in the loss of its own deliciousness.

One of the advantages of using starch is that it is easy to thicken, and you don’t have to worry too much about overcooking the sauerkraut, which will cause a burnt taste. But in any case, you can make it by controlling the heat without using starch.

This is a mellow and thick saozi, and its craftsmanship can be said to be at its peak.

When the sautee is ready, put the noodles pulled out by hand into a pot of water, add a little salt and cook until cooked. When putting it on the plate, add the prepared sautee, mix half and leave half.

As for the chili vinegar water, it is prepared by adding vinegar to the chopped chili peppers and adding minced onions and garlic.

"Let's first try how this yellow noodle dumpling tastes alone." Li Xiao picked up a few noodles in the bowl with chopsticks. He pulled the long noodles for a while and couldn't finish it, so he had to simply use them.

The chopsticks were broken.

Because it has been thoroughly stirred with shiitake mushroom paste, the plain yellow noodles also carry the rich aroma of donkey meat and shiitake mushrooms.

"The noodles taste chewy, and the alkaline content is just right, so you don't feel that stuffy when you eat them." Li Xiao slurred the noodles in his mouth, leaving a streak of sauerkraut sauce at the corner of his mouth.

trace.

He licked the sauce from the corner of his mouth and nodded with satisfaction.

“Try adding some donkey meat in sauce.”

He aimed his chopsticks at Xiaodie who was placed next to his bowl. Although it was called Xiaodie, it actually looked "small" because it was compared with the big bowl. In fact, it was as big as Li Xiao's palm.

The donkey meat in sauce above is warm, and after picking it up with chopsticks, you can obviously see it shaking twice very elasticly.

"It is said that the more authentic taste is to eat it dipped in this chili vinegar water, so let's do as the Romans do and give it a try."

As soon as the sauced donkey meat is put into the chili vinegar water, the original color of the meat turns orange-red, and it is also stained with rich minced ginger and garlic, which is full of ingredients.

Li Xiao smelled the sauced donkey meat soaked in chili vinegar water and had an indescribable feeling. It almost completely changed the taste.

He tentatively licked the chili vinegar water on it before taking a bite.

The strong sourness of aged vinegar combined with the spiciness of crushed dried chili peppers, and the spiciness and unique fresh aroma of fresh ginger and garlic, combined with the sauced donkey meat, exploded in Li Xiao's mouth.

"I don't know how to describe this shock..." Li Xiao's tongue became numb from the taste, "It's a very strong taste."

"The sourness and spiciness are both extreme. The two flavors begin to compete with each other in the mouth, but they will not cover up the tender and smooth meaty flavor of donkey meat."

"It should be said that it is truly the meat of a dragon in the sky and the meat of a donkey on the earth."

"Even with such a heavy-flavored dipping sauce, it can still maintain its own flavor."
Chapter completed!