I have a restaurant in East Sakura

Hot and sour soup, crispy hairtail, these two dishes may not be very deep in Ye Xiu's memory, but they must have appeared.

Paired with homemade fried noodles, it is the authentic homemade taste of Ye Xiu's hometown.

In fact, most people don't eat fried noodles at home so extravagantly that they can add hot and sour soup or crispy octopus.

That is to say, Zhao Fuyu was worried that the noodles with fried sauce might not meet the tastes of all diners, so he specially prepared two side dishes. In fact, these dishes can be eaten or not.

Because according to the habits of Ye Xiu's old family, it is enough to eat noodles with fried sauce and garlic, and it must be fresh garlic, or Laba garlic that has been soaked in vinegar for two months, as long as there are these two things , it can be regarded as a happy meal.

But this way of eating, Ye Xiu can feel satisfied, for other diners, it will be a bit too rough and simple.

Pair it with some hot and sour soup and crispy octopus to make the meal more complete.

I can't say who is better, I can only say that each place has different traditions, and each should be acceptable.

It's so lively.

Orochimaru pushed open the door, and what he saw was the scene of old and new diners communicating. Obviously, this scene also surprised him very much.

But soon he restrained his unapproachable temperament to outsiders, and joined some of the exchanges.

Returning from Naruto World to the multi-world restaurant is also a kind of mood adjustment and relief for Orochimaru. You must know that scientific research and exploring the path of immortality are very stressful.

Once there is no good solution, it is easy for people to go astray.

And this time, Orochimaru also packed a lot of useful information from Ghost Slayer World, which made many of his researches more promising.

In this case, the pressure on him was even greater.

Being able to come to the multi-world restaurant and taste a satisfying dish is the best way for him to relax.

Seeing that most of the regular customers have already come to the door, only that Akado and General Lei Dian have not arrived today, Zhao Fuyu has no intention of waiting any longer.

Preemptively start preparing the dishes that should be cooked.

It is not difficult to prepare the fried sauce for fried noodles. The dry yellow sauce is released, and the bean paste is cooked in advance and fried until fragrant. What you need to prepare is diced pork belly, chopped green onion, and minced garlic, such simple ingredients.

Some people will add dried tofu, but Zhao Fuyu thinks that since he wants to taste the sauce, the simpler the ratio of ingredients, the more the sauce will be released, and it will be easier for diners to grasp the main axis.

Put chopped scallions in a pan, heat the oil, put in diced pork belly as thick as a little finger, and stir fry continuously, until part of the fat from the pork belly is also fried, then you can put the drained dry yellow sauce into it and cook slowly.

When the aroma of the dried yellow sauce is fried, the fried bean paste can also be put in, followed by sweet noodle sauce and a large spoonful of sugar.

Continue to cook. During this process, you can add some Donggu soy sauce appropriately, but you can’t put any more water. When the oil and water gradually start to float on the top layer of the pot, you can sprinkle minced garlic into it, and then continue to push .

During this cooking process, the stirring cannot be stopped for a moment.

Otherwise, the sauce will soon be boiled and the bottom will be sticky.

This is also the origin of Zha Jiang Noodles. Zha Jiang is to use oil to slowly boil off the water in the sauce, leaving only the pure sauce and meat flavor.

Wrap the noodles with this oil and sauce, and add some shredded vegetables to increase the taste, remove the greasy, plump and sweet, it can be said that the taste of the fried noodles will be completely released.

In fact, this kind of home cooking itself is not complicated to make, the key is the details.

For example, to what extent should the chopped green onion be fried, add diced meat, where should the dried yellow sauce be released, and how long should it be fried after putting it into the pot to let the aroma of the sauce show up? saltiness.

It can be said that if any detail is not done properly, the Jajang noodles will not be able to produce the taste that naturally exudes memories of home craftsmanship.

Turn off the stove, and after frying for half an hour, the color of the sauce will turn dark brown. You don’t need to add anything. Before turning off the fire, add some oyster sauce and light soy sauce to increase the freshness, and you don’t need to add any more salty taste.

The two kinds of soy sauce have brought the saltiness to a sufficient level.

At this time, the fried sauce has almost reached the point of completion, but the more important thing is to cover the pot, and the remaining temperature will continue to be stuffy for a while.

Let the meat absorb more sauce flavor, and restore a little moisture in the fried sauce.

This is the reason why home-made jajang noodles are better than those outside.

Then make it in advance, and wait for a while to be stuffy in the pot, which is the key to the taste.

During this gap, Zhao Fuyu can start to deal with other cooking.

There is nothing to say about the hot and sour soup. A simple broth is used as the base, tofu, mushrooms, eggs, vermicelli, fungus soaked hair, shredded lean meat, and shredded carrots.

After processing all the ingredients, cut them into thin shreds, add sesame oil and shredded shiitake mushrooms, and fry until the aroma is released.

Then add the vermicelli, shredded fungus, and shredded carrot, and stir-fry until half-six is ​​cooked. After the raw taste is removed, pour the broth into it, add the shredded tofu with inner fat, and slowly push it away without vigorous force. Wait until all the ingredients are in the soup. Boil it in the sauce, then add salt, onion and ginger juice, and lean shredded pork with starch flavor.

At this time, the hot and sour soup is basically done.

All that's left is to thicken and season.

The so-called hot and sour soup, the acid comes from the vinegar, and the spicy is pepper, not chili.

Because of the interaction of these two flavors, a strange fragrance and freshness that acts on the ingredients and soup is born, which makes this dish a well-known home-cooked dish.

Especially after eating the noodles with sour sauce, a bowl of hot and sour soup will make you feel at ease.

The thickening of the hot and sour soup is the most important thing to pay attention to.

After adding a little salt and sugar to the soup to adjust the basic flavor, you can put the starch water in one by one.

At this time, you can change the fire to medium heat, and keep boiling without high heat, and when thickening, do not add starch water at one time, but a little bit, one tablespoon by one tablespoon.

In this way, the consistency of the hot and sour soup can be grasped, and at the same time, the thickening will be smoother.

And this gorgon juice has to be left a little bit at the end, and the last bit of thickness can be made up by the egg flower, which is also the key point of the hot and sour soup.

When the concentration of the gorgon juice is almost the same, you can directly add a tablespoon of mature vinegar and a tablespoon of white pepper powder, and then stir evenly. You can smell a hot and sour taste. When your nose is a little choked, it means hot and sour soup The taste is enough.

At this time, another beaten egg is laid, and the egg flower is placed in to absorb all the flavors, and a taste that has never appeared in the multi-world restaurant permeates.

It actually made many diners present recall a familiar taste, which is home. The ultimate taste in memory!