The world is a big place, and people’s food is also ever-changing. However, there is an old saying in China that everything remains true to its roots. That is to say, no matter how the food in the world changes, the two most important and fundamental foods are wheat and rice. These two ingredients are the backbone that supports human beings to thrive on the earth.
With the diversity of people's food needs, people also process these two ingredients into various delicacies with different shapes and tastes.
Rice noodles are a kind of noodle-like food made from rice.
According to legend, the history of this food can be traced back to the time of the First Emperor. At that time, northern soldiers conquered various parts of the south. However, a problem arose, that is, the diet of northern soldiers was mainly based on noodles, especially noodles. There are few, while the south mainly eats rice. The difference in diet makes the army often lose the battle at the beginning. After all, if they don’t have enough to eat, they will have no strength, and they can’t win even if they want to win.
Finally, a skilled chef in the army ground the rice into powder according to the noodle recipe, and then filtered and steamed it. Finally, the rice flour was made into noodle-like food to solve the dietary problem of the northern soldiers in the army. This was the original of rice noodles.
No matter what the legend is, it all proves that rice noodles have existed in China for a very long time.
As time passed and dynasties changed, the Chinese people further refined the method of rice noodles based on the research and development of their ancestors, thus forming rice noodles with their own characteristics in different provinces, and even divided them according to different tastes and different effects. different categories.
Xichuan Mianyang red soup beef noodles, rice rolls from Eastern Guangdong Province, Guilin rice noodles from Xiguang Province, Chongqing snail noodles, Chongqing hot and sour rice noodles, Changde rice noodles and Guoqiao rice noodles from Nanyun Province, these seven types It can be said that many people in China like the noodles, because they are indeed made to be the best. Each type of noodles has its own special charm, and one bite will leave you with endless aftertaste.
But what leaves the deepest impression on diners is probably the snail noodles, because this kind of noodles is very special. Why is it so special
Just like what the audience in the live broadcast room said just now, some people like it and some don't, because people who have never eaten this kind of noodles will be shocked by the smell of snail noodles when they are just served. A smelly feeling.
But this powder does have its subtlety, that is, the taste is not very acceptable at first, but when you eat it in your mouth, it is a different world.
Fresh, spicy, sour and refreshing, these five overbearing features can instantly conquer the stomach of diners. It can be said that every taste can leave a picky eater speechless.
It is precisely because of this that snail noodles are also said to be a smelly delicacy by some people.
The combination of these two words "stinky and fragrant" is contradictory in itself, but the ancestors of China were able to resolve this contradiction with great wisdom and presented a variety of delicacies that are both smelly and fragrant in front of people's eyes.
There are many so-called stinky delicacies in China, and snail noodles are just one of them. The other most famous ones are stinky tofu, stinky fermented bean curd, moldy Qianzhang, stinky amaranth stems, Huizhou hairy tofu, stinky mandarin fish, and bean juice. Children, stinky gluten, etc., the existence of these delicacies has formed a star with different colors in Chinese food culture, and at the same time, it also makes Chinese food richer and more diverse.
Next, Ye Fei will make snail noodles. To the people of Yuzhou, this kind of noodles is simply a delicacy gifted by God. Some people even say that at a banquet in Yuzhou, it doesn’t matter whether there are big dishes or not, but you must have a bowl. Steaming hot snail noodles.
Standing behind the operating table, Ye Fei put his hands on the table, faced the computer, and said with a smile: "I know I just said that we will make snail noodles next. Many people can't believe it. After all, this kind of food can... The first impression of many people can be said to have nothing to do with the aroma. It does have a smelly smell, but this smell is also the most important feature of snail noodles. Many people may wonder why the snail noodles are so smelly. What? It's very simple. In fact, the noodles and soup themselves are not smelly. Not only does it have no smell, but because the soup is made from special ingredients, it will be fragrant and make people salivate, while the noodles are strong. Tao Dan is refreshing and makes people salivate after eating it. The reason why it has a smelly taste is mainly because a smelly ingredient is added to this delicacy, which is sour bamboo shoots!"
As he spoke, Ye Fei took out a fresh bamboo shoot from a storage compartment, held it up and introduced: "Sour bamboo shoots are of course made from fresh bamboo shoots, and I'm not afraid to tell you what we used for our snail noodles today. The ingredients are all the most original ingredients, which means that none of them are finished products. They all need to be made on site. From sour bamboo shoots to soups and even noodles, we have to make them on site, so our delicacy is actually quite expensive. Regarding time, you can take a look at it later. Especially for our northern audiences and interstellar audiences, who are not very familiar with snail noodles. You can take this opportunity to learn about it. Well, sour bamboo shoots need to be pickled, and time is also required. It’s a bit long, let’s start making sour bamboo shoots now.”
As he said that, Ye Fei took out a transparent glass jar with a frosted opening so that it would seal better when the lid was closed.
Taking out the bottle, Ye Fei took a water boiling pot and placed it on the stove. After adding water, he placed the bottle directly in the pot. At the same time, he took a knife from the tool rack and put it into the water boiling pot. Inside, start cooking over high heat.
This first step makes many people a little confused. They wonder, aren’t they making sour bamboo shoots? Why are you boiling bottles and knives
Ye Fei also knew that some viewers would not understand this step, so he explained directly: "There is a very necessary condition for pickling sour bamboo shoots, that is, whether it is a container for pickling sour bamboo shoots or a knife for cutting them, There must be no oil on it, not even a little bit of oil. We scald it with boiling water to prevent a small amount of oil on it."
Not long after, the water in the pot boiled, and after boiling for a while, Ye Fei opened the lid of the pot, rinsed the cutting board with the hot water inside to make sure there was no hidden oil stains on it, and then removed the glass jar inside. He took out the knife and put it aside to cool.
Immediately afterwards, Ye Fei poured out all the water in the boiling pot, replaced it with an appropriate amount of new water, and burned it over high fire again.
While cooking, Ye Fei explained, "The water in this pot will be used to pickle sour bamboo shoots. There are certain requirements for this water. You can use mineral water, deep well water, underground water, or tap water. But be sure not to use pure water. Everyone knows how pure water comes from. After being filtered through layers, the minerals in the water have been filtered out. This kind of water is not conducive to the fermentation of bamboo shoots. This kind of water is not conducive to the fermentation of bamboo shoots. The water used is the water from the tap, which is taken from the groundwater two hundred meters below the island. It is rich in minerals and is very beneficial to the human body."
Not long after, the water in the pot boiled. Ye Fei turned off the fire, took the pot down and put it aside, letting the water cool down before he started to process the bamboo shoots.
Just when handling bamboo shoots, I also introduced the sour bamboo shoots to the audience.
“Sour bamboo shoots are loved by people in many places for their unique taste and stomach-tonifying effect. This means that this delicacy is not only found in Xiguang Province, but also in other provinces, such as Shonan Province and Nanyun Province. In particular, the sour bamboo shoots made by the Achang people in Nanyun Province are unique, and the sour bamboo shoots from Nanxiong in eastern Guangdong Province are also unique, but what we are going to use today are the sour bamboo shoots from Xiguang Province, so we The method is also based on the method of Xiguang Province. Maybe some people will wonder when they see the ingredients on the table now, what about pickled sour bamboo shoots? Where are your other ingredients? Why are there only bamboo shoots and water? In fact, it is very simple. This sour bamboo shoot Only water and bamboo shoots are used for pickling, and other ingredients are not used at all. We will continue with the specific operation."
Ye Fei has already taken care of the bamboo shoots, but the live broadcast room is a little uneasy.
Pickled food, as long as it involves the word pickled, it can be said that at least you cannot do without the most basic ingredients such as oil, salt, sauce and vinegar, right? Otherwise, how can it be called pickled
But now they have seen that Ye Fei doesn't pickle sour bamboo shoots, just bamboo shoots and cold boiled vegetables. What kind of pickling method is this
"Uh~~ Ye Shen, are you sure this will work?"
"I've learned a lot. Pickles don't use salt?"
"This is the first time I've seen this kind of pickling method. Can you make sour bamboo shoots using cold boiled water and bamboo shoots?"
"Isn't it so magical?"
"I can testify that Ye Shen did it right. This is how we pickle sour bamboo shoots here."
"That's right, there is no such thing as oil, salt, sauce and vinegar tea in the sour bamboo shoots we have. It is just boiled bamboo shoots in cold boiled water. After it comes out, it is sour and delicious, which is always appetizing."
"Ye Shen did a good job. I really want to see what the sour bamboo shoots will be like soon."
Not long after, Ye Fei cut all the bamboo shoots into shreds. The shreds were thin and white jade, very beautiful.
After cutting the bamboo shoots, Ye Fei touched the glass jar with his hand and felt that it was completely cold. He took it over and put the chopped bamboo shoots into it. There was about half of the bottle, and finally put it in Use two small bamboo sticks to hold it down to prevent the bamboo shoots from floating up when the water is poured.
After a while, the water in the pot was completely cold, so he poured it into the bottle.
While pouring, Ye Fei said: "The water for pickling the sour bamboo shoots must be in place, but not too much. Too much will affect the taste of the sour bamboo shoots. If too little, of course, the pickling will not be done properly and the water will not cover the shredded bamboo shoots." That’s it, then put the lid back on or seal it with something else.”
After closing the bottle cap, Ye Fei casually put the bottle into a storage compartment and said, "Everyone knows that the time for pickling vegetables is related to the seasonal temperature. In summer, one day is enough. In spring and autumn, It will take a little longer, as winter is the longest, so now, the sour bamboo shoots are temporarily pickled, and we will take advantage of this time to make another item in this delicacy, which is the delicious soup of snail noodles."
(End of chapter)