gourmet food

Chapter 342 Essential Summer Snacks
The hotel business is booming, and everyone is very happy, so they all open up and drink tonight.

After drinking this, you will know who is drinking well!
At the end of the drinking, only Master Zhu and Wu Ma were left to continue fighting. The others did not dare to drink any more. If they continued to drink, they would really get drunk.

After returning home from the show, Mu Qing told Chu Yunfeng that Kexin would send her to kindergarten in two days and that she had to live in a group and learn how to get along with children.

Due to her previous illness, which delayed a lot of time, she started directly from the middle class, and she didn't know if she could keep up.

Seeing Mu Qing's worry, Chu Yunfeng felt that there was nothing wrong with Kexin. Judging from her current communication with him, she was almost no different from a normal child.

Moreover, Chu Yunfeng also found that Kexin's emotional intelligence was very high, so there was no need to worry at all.

"There should be a reward today, right?" After arriving at the door, Chu Yunfeng asked expectantly after Wu Ma brought Ke Xin in.

"I want to come out!" Mu Qing smiled shyly and prepared to enter the house. It seemed that she didn't want to give this reward.

Chu Yunfeng grabbed Mu Qing's hand, pulled her back, took advantage of the situation to hold her in his arms, and then kissed her.
"Hmm~! You bad guy, you are getting more and more courageous now. Why didn't you notice it before?
He pretended to be an innocent boy, but now he looks like a typical sultry man! "

After Mu Qing gave the reward, she symbolically pushed Chu Yunfeng away and trotted in.

Chu Yunfeng smiled self-deprecatingly, are you bored?
Now that you have a three-piece snack set, you can take advantage of this hot weather and sell snacks in the afternoon, so that you won't be so tired when arranging it.

Because I can prepare the afternoon snacks while cooking in the morning. If I start selling in the morning, I will be too busy.

As the number of dishes increases, Chu Yunfeng is also considering whether to find a helper or a waiter to ease his busy schedule.

Especially when selling snacks in the afternoon, you can prepare the seasonings yourself and your assistant can directly help sell them. Isn’t this very relaxing?
However, there are many secrets in his "cabinet". If there is one more person, will they be discovered over time?
This is also something Chu Yunfeng is worried about. It seems that this matter needs to be carefully considered.

The next day, Chu Yunfeng immediately entered the system space and began to learn how to make this three-piece snack set.

The first thing I learned was shredded chicken cold noodles.

There are two ways of selling it here, one is with shredded chicken, which is called cold noodles with shredded chicken; the other is without shredded chicken, which is just ordinary cold noodles.

Making shredded chicken is very simple. You only need to cut off the chicken breasts and chicken legs, then remove the chicken skin and pat it with the back of a knife a few times.

Throw the chicken into the pot, add water, ginger, green onions, Sichuan peppercorns, and cooking wine and start cooking.

The chicken needs to be put into the pot under cold water. Similarly, the foam needs to be removed during the cooking process. The cooking time here needs to be controlled appropriately, not too old or too tender.

Chu Yunfeng failed twice before he got the hang of it.

The next step is to make cold noodles.

The noodles used in cold noodles are different from the noodles we usually eat. They are made with alkaline water.

Making alkaline noodles is relatively simple. Chu Yunfeng only needs to hand over all the ingredients to the machine in the store to get the finished product directly. This is why this noodle making machine was so expensive in the first place.

Save yourself the trouble with your old nose!
After the cold noodles are cooked in the pot, they need to be placed on a plate to cool. After taking the pot out of the pot, you need to add raw cold vegetable oil and stir thoroughly to dissipate heat so that the noodles will not stick to each other.

What needs to be noted here is that you must, must, never add lard.

The lard will solidify once it cools, so you will see the noodles clump together rather than being distinct.

The most important part left is the seasoning!
Whether the cold noodles are delicious or not depends 80% on whether your seasoning is good. Only when your seasoning is right can the cold noodles taste delicious. There is no doubt about this.

The most traditional cold noodle side dish in western Sichuan uses mung bean sprouts, and some places like to add shredded cucumber or carrot.

All of these are okay, just adjust according to personal taste, but the best feature of mung bean sprouts is that they have a richer texture, and the crispness, tenderness and juiciness will make the taste more layered.

Just blanch the mung bean sprouts lightly after the water boils. Just cut them off. They will not be so crispy after a long time.

Cold noodles are cold noodles, so the seasonings need to be poured directly on the noodles, while the seasonings for hot noodles are placed at the bottom of the bowl. This is a skill in making noodles that many people probably don't know.

The two most important seasonings required are garlic water and ginger water.

If you eat noodles without garlic, the taste will be half as bad!
This sentence is estimated to be well understood by many people who like to eat pasta, but what about ginger?I guess many people don’t eat noodles when they eat them, right?
But cold noodles are different. A little ginger water must be added to it. The purpose of adding ginger water is to add a little spiciness, and at the same time, it can neutralize the taste of garlic and make the taste richer.

The preparation of ginger water and garlic water is relatively simple. You only need to chop them finely and add cold boiled water and let them sit. They can be used after an hour.

When seasoning, the amount of ginger water must be less than that of garlic water. This is because ginger is spicy in the mouth and garlic is spicy in the heart. Adding too much will destroy the entire aroma.

So why does Chu Yunfeng need to prepare it in the morning? Because there is a time difference in preparing these ingredients, and he can prepare it in his free time.

The seasoning also requires sugar, monosodium glutamate, pepper noodles, balsamic vinegar, red soy sauce, red oil, and green onions.

Red soy sauce is the soul of Sichuan snacks. This soy sauce can neither be considered dark soy sauce nor light soy sauce. It is a replica of soy sauce.

It is made by adding brown sugar and spices to soy sauce and simmering it over low heat. This not only adds the flavor of spices to the soy sauce, but also makes it thick and mellow.

Its taste is salty and sweet, fragrant and fresh, thick and easy to attach, so it has a very rich taste when making cold dishes.

When seasoning, the side dishes need to be placed at the bottom of the bowl, and the cold noodles can be added on top before adding the seasoning.

If it is shredded chicken cold noodles, the shredded chicken needs to be placed on top of the noodles. After the seasoning is put in, garnish with a little green onion, which looks very appetizing.

When choosing shredded chicken, we usually only use chicken breast, because chicken breast is chewier and will increase the texture of the cold noodles.

But after adding chicken thigh meat, it will add a tender and smooth taste again. The interweaving of two different tastes will make the taste of cold noodles richer.

Chu Yunfeng looked at the two bowls of cold noodles in front of him and wanted to eat them as soon as possible, but he had to wait until noon tomorrow.

Then ask Mu Qing to come over and try it. She should like eating this kind of snacks.

Now it’s time to learn about jelly and ice powder!
　On the last day of this month, please vote. Handsome guys and beauties leave your precious votes. Chu Yunfeng will make snacks for you!
　　
　
(End of this chapter)