Chapter 1077 Pickled Vegetables Don't Use Salt?

The world is very big, and people's food is ever-changing, but there is an old saying in China, which says that 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 pillars that support human beings to thrive on the earth.

With the diversity of people's food needs, people also process these two kinds of ingredients into various delicacies with different shapes and different tastes.

Rice noodles are a kind of noodle-like food made of rice.

According to legend, the history of this kind of food can be traced back to the time of Emperor Shihuang, when northern soldiers conquered various parts of the south, but a problem arose, that is, the diet of northern soldiers used to be mainly noodles, especially noodles. There are few, but in the south, rice is the main food. The difference in diet makes the army always lose at the beginning.

In the end, a clever chef in the army ground the rice into powder according to the method of noodles, and then filtered and steamed it, and finally made the rice flour into noodle-shaped food to solve the dietary problems of soldiers in the north of the army. rice noodles.

No matter what the legend is, it is to prove that rice noodles have existed in China for a very long time.

With the passage of time and the change of dynasties, the Chinese people further concretized the practice 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 dividing them according to different tastes and influences. different categories.

Xichuan Mianyang Red Soup Beef Noodles, Changde Rice Noodles, and Nanyun Province’s Guoqiao Rice Noodles It can be said that many people in China like the powder, because it is indeed a very high-quality product, and each type of powder has its own special charm in it.

But if you want to say that it is the snail noodles that impress the diners the most, 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 indeed be startled by the smell of snail noodles when they are just served. Kind of smelly feeling.

But this powder does have its subtleties, that is, the taste is not very acceptable at the beginning, but after eating it in the mouth, it is another world.

Spicy, sour, refreshing, and hot, the five overbearing characteristics can directly conquer the stomach of diners in an instant. It can be said that every taste can make a picky diner speechless.

It is precisely because of this that some people say that snail powder is a stinky delicacy.

smelly,

The combination of these two words is inherently contradictory, but the ancestors of China were able to resolve this contradiction with great wisdom, and presented a variety of stinky and delicious delicacies in front of people's eyes.

There are quite a few so-called stinky delicacies in China, and snail powder is just one of them. The other most famous ones are stinky tofu, stinky fermented bean curd, mildew, stinky amaranth stems, Huizhou hairy tofu, stinky mandarin fish, and bean juice. Stinky gluten, etc. The existence of these delicacies has formed a star exuding different colors in the Chinese food culture, and at the same time makes the Chinese food richer and more diverse.

Ye Fei is going to make snail noodles next, this kind of noodles is like a delicacy bestowed by God to the people of Yizhou. Some people even say that it doesn’t matter whether there are big dishes or not when eating banquets in Yizhou, but there must be a bowl Steaming snail noodles.

Standing behind the operating table, Ye Fei put his hands on the table, facing the computer, and said with a smile: "I know I said just now that we will make snail noodles, and many people can't believe it. The first impression of many people can be said to have nothing to do with the aroma. It does have a stinky smell, but this taste is also the most important feature of snail noodles. Many people may wonder why snail noodles are so smelly. It’s very simple. In fact, the noodles and the soup itself are not smelly. Not only is there no smell, but because the soup is made of special ingredients, it will be fragrant and make people salivate, and the noodles are strong. The ball is so refreshing that it makes people's tongues salivate after eating it. The reason why it has a stinky taste is mainly because a stinky ingredient is added to this delicacy, that is sour bamboo shoots!"

With that said, Ye Fei took out a fresh bamboo shoot from a storage compartment, lifted it up and introduced: "Sour bamboo shoots are of course made of fresh bamboo shoots, and I'm not afraid to tell you that the snail noodles we use today The ingredients are all the most original ingredients, that is to say, none of them are finished products, and we need to make them on the spot. From bamboo shoots to soups, and even noodles, we also have to make them on the spot, so our delicacy is actually quite expensive. Time is short, you can take a look at it in a while, especially for our northern audience and interstellar audience, who are not very familiar with snail noodles, everyone can take this opportunity to find out, well, sour bamboo shoots need to be marinated, and time is too much It's a bit long, we're starting to make sour bamboo shoots now."

With that said, Ye Fei took a transparent glazed jar with a frosted opening for better airtightness when the lid was closed for a while.

Taking out the bottle, Ye Fei took a pot of water and put it on the stove. After adding water, he put the bottle directly in the pot. At the same time, he took a knife from the tool rack and put it into the pot. Inside, start to cook on high heat.

This first step makes many people a little confused, thinking that they are not sour bamboo shoots? What happened when you boiled the bottle and boiled the knife?

Ye Fei also knew that some viewers would definitely not understand this step, so he explained directly: "There is a very necessary condition for pickling sour bamboo shoots, that is, whether it is the container used to pickle sour bamboo shoots or the knife for cutting bamboo shoots, There must be no oil on it, not even a little bit of oil, after we boil it with boiling water, it is to prevent a small amount of oil on it."

Not long after, the water in the pot boiled and boiled for a while. Ye Fei opened the lid of the pot, rinsed the cutting board with the hot water inside to make sure there were no hidden oil stains on it, and then put 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 water pot, replaced it with an appropriate amount of new water, and heated it up again.

While cooking, Ye Fei explained, "The water in this pot will be used to pickle the sour bamboo shoots in a while. There is still a certain amount of attention to this water. You can use mineral water, deep well water, ground water, or tap water. But you must not use pure water. Everyone knows how pure water comes from. After being filtered layer by layer, the minerals in the water have long been filtered out. This kind of water is used to pickle sour bamboo shoots, which is not conducive to the fermentation of bamboo shoots. Today we The water used is the water in the faucet, which is taken from the groundwater 200 meters below the island, rich in minerals and very beneficial to the human body."

Not long after, the water in the pot boiled, Ye Fei turned off the stove, took the pot down and put it aside, let the water cool first, and then he started to process the bamboo shoots.

It's just that when dealing with bamboo shoots, I also introduced the sour bamboo shoots to the audience.

"Sour bamboo shoots are loved by people in many places because of their unique taste and stomach-enhancing effect. That is to say, this kind of delicacy is not only found in Xiguang Province, but also in other provinces, such as Shonan Province and Nanyun Province. Especially 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 is the sour bamboo shoots from Xiguang Province, so we The practice is also based on the practice of Xiguang Province. Some people may wonder when they see the materials on the table now. What about the pickled bamboo shoots, what about your other materials? Why are there only bamboo shoots and water? It is actually very simple. This sour bamboo shoots The marinade only uses water and bamboo shoots, and other ingredients are not used at all, how to do it, we will continue."

Ye Fei has already finished processing the bamboo shoots, but the live broadcast room is a little restless.

Pickles, as long as it involves the word pickling, it can be said that at least you can't do without the most basic ingredients such as oil, salt, sauce and vinegar, right? Otherwise, how can it be called pickling?

But now that they have seen it, Ye Fei doesn't need to pickle the sour bamboo shoots, it's just bamboo shoots and cold boiled bamboo shoots. What kind of pickling method is this?

"Uh, God Ye, are you sure this can work?"

"I've learned a lot, pickles don't use salt?"

"This is the first time I've seen this kind of pickling method. You can make sour bamboo shoots with cold white leaves and bamboo shoots?"

"It's amazing, isn't it?"

"I can testify that God Ye did the right thing. That's how we pickled sour bamboo shoots here."

"That's right, what kind of oil, salt, sauce and vinegar tea can't be used in our sour bamboo shoots. It's cold boiled bamboo shoots. After coming out, it's sour and delicious, and it's always appetizing."

"God Ye did a good job, and I really want to see what the sour bamboo shoots will look like after a while."

Not long after, Ye Fei cut all the bamboo shoots into shreds. These shredded bamboo shoots are very thin, with a white jade color, 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 in it. There was about half of the bottle, and finally put it in again. Use two small bamboo skewers to press the top to prevent the bamboo shoots from floating up when the water is poured for a while.

After a while, the water in the pot was completely cold, and it was poured into the bottle.

When pouring, Ye Fei said: "The water for marinating the sour bamboo shoots must be in place, but not too much. Too much will affect the taste of the sour bamboo shoots. If it is too little, of course the pickling will not be in place. The water will cover the shredded bamboo shoots. That’s fine, then put the lid 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 to pickle vegetables is related to the seasonal temperature. In summer, one day is enough. In spring and autumn The time is a little longer, winter is the longest, well, the sour bamboo shoots are marinated temporarily, and at this time we will make another thing in this delicacy, that is the beautiful soup of snail noodles."

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