Gourmet Food Supplier - Chapter 1079 - Cold noodles with shredded chicken
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Chapter 1079 - Cold noodles with shredded chicken

Chapter 1079: Cold noodles with shredded chicken

> it was recorded that all the beans had sprouts and were extremely smelly and tough. Only this Beans sprout was white and beautiful. Today, it was regarded as ordinary, but the ancient people did unknown know. However, due to the damp heat, it was slightly different from the green bean. The green bean sprouts that Yuan Zhou took out were naturally the green beans prepared by the system and then the bean sprouts that he grew himself. Due to Yuan Zhous meticulous care, the length of each green bean sprout was about 6 cm. As for the others, regardless of whether they were longer or shorter, they were all removed by Yuan Zhou in advance. Therefore, every green bean sprout that was waiting to be washed in the wooden basin was thin, long, beautiful, and translucent in color. There were two slender green leaves on the top and a slender white root below. Hua La La. The water flow was controlled by Yuan Zhou to a certain degree. It could not only clean the floating dust of the green bean sprouts but also not hurt the tender green bean sprouts. After each wash, Yuan Zhou would put them into the water in the porcelain basin at the side and then put them in order. The slender white roots were also left at the bottom, which was very neat. After was.h.i.+ng the green bean sprouts and draining the water, Yuan Zhou began to prepare other seasonings. The chili oil was the base flavor and also the main flavor. When the chili was done and emitted a slight fragrance, Yuan Zhou started to cook the noodles. Huala Huala, the rolling pin knocked on the chopping board rhythmically, and a piece of dough skin of equal thickness was rolled out. Shua, shua, shua. Yuan Zhou raised the knife and the folded dough skin directly turned into noodles of the same thickness and length. Shua shua. Yuan Zhou shook his hand slightly and the noodles then piled up into a small hill on the chopping board. The fine white noodles with a slight yellow color of wheat and the flour scattered on top were directly put into the pot by Yuan Zhou and began to steam. For Yuan Zhous cold noodles, he steamed them first and then cooked them. Only in this way could the noodles be cooked more thoroughly and the fragrance be restrained. The steamer pot wasnt big, therefore Yuan Zhou opened three steamers at the same time. The time for each steamer pot was 20 seconds apart. Yuan Zhou put the noodles into the noodle bucket one by one and started to cook them. The steamed noodles had a slightly transparent color, just like steamed glutinous rice with a transparent and smooth white. Shua shua shua. The noodles were cooked in the pot. Yuan Zhou immediately picked up the long chopsticks and moved the noodles skillfully to prevent them from sticking to each other. Normally, it took eight minutes to cook the cold noodles in Sichuan Province, not a minute more or a second less. However, Yuan Zhous pot only took six minutes to cook as it had been steamed before. Six minutes pa.s.sed by very quickly. Yuan Zhou stared at the bowl of noodles without even blinking. The noodles inside were like thin silk ribbons flying in the air, dancing with the boiling water, each clearly defined. Hua la, Yuan Zhou started to fish the noodles. All the noodles scooped up by Yuan Zhou were spread out and placed on the Azure stone countertop. When all the noodles were scooped out, he immediately started to do other work without stopping. This time, Yuan Zhou used the chopsticks to pick up the noodles neatly with one hand. The thin, long, and thick noodles were neatly arranged on the chopsticks. Then, he held a cattail leaf fan in his left hand and fanned the noodles with a force that was neither light nor heavy. Under the noodles was a whole piece of crystal clear thick ice, which gave off traces of cool air and directly fell on the hot noodles along with the wind. Just like that, Yuan Zhou picked up the noodles with one hand and fanned them with the other. He held the noodles with both hands for about an hour before all the noodles were cooled down. During the Fanning, Yuan Zhou had to adjust the direction and the strength of the wind from time to time. This was the reason why Yuan Zhou didnt want to use an electric fan. After all, the power of the fan wasnt suitable for Yuan Zhou to cool it down so precisely. Thats right, the cold noodles in Sichuan were different from the cold noodles in the North. The cold noodles in Sichuan were made with cold water, which was the only way to maintain the chewy and chewy texture of the noodles. The noodles were not as straight as before. They had some natural curves and residual heat as they were stacked together loosely. At that time, Yuan Zhou started to put down the fan in his hand and started to mix the cold noodles next to the ice. Yuan Zhou took up the well-prepared oil on the table with his left hand and began to pour it into the pot. The clear and slightly yellow oil was poured out into a transparent thin line along the mouth of the oil pot and evenly poured on the noodles. Then, Yuan Zhou held the noodles in his right hand and started to shake them evenly. With every shake, the noodles would be evenly covered with a layer of cool oil. The noodles were wrapped into a golden color and suffused with the oils light and fragrance. The rice oil and the purple perilla seed oil taste really good. Yuan Zhou sighed with emotion while wrapping the bag. What Yuan Zhou used was not the common rapeseed oil, but the mixed oil of rice oil mixed with one-third of the perilla seed oil. Speaking of the rice oil, Yuan Zhou felt his heart aching. The rice oil was made from Xiangshui rice, and it had to be the best quality of Xiangshui rice. Therefore, Yuan Zhou felt that what was poured out of the oil pot was not oil but gold. After all, the fragrance of the oil was restrained and carried a faint fresh rice fragrance mixed with the wheat fragrance of the noodles. Just smelling it like that was quite appetizing.