area51novel Chapter 394
Chapter 394
Another day.
Su Chen held a strange ladle in his hand, with many holes slightly larger than chopsticks drilled in the bottom.
This is the colander for making sweet potato noodles.
"Wang Xi, ask two people to grind the sweet potato starch that was dried yesterday into powder, and bring it to the kitchen when it's done."
After telling Wang Xi, Su Chen walked to the kitchen to make chili oil for hot and sour noodles first.
"What are you following me for?"
Today is Saturday, Li Tai did not go to school. He has been curious about the sweet potato noodles that Su Chen mentioned. He and Li Chengqian want to see how they are made.
"I have nothing to do, so I'll see how you make sweet potato noodles."
Su Chen nodded and said nothing more, and the three of them walked to the kitchen.
"My Lord, what new dishes do you have to teach us today?" Master Liu asked after seeing Su Chen, Li Chengqian and Li Tai come to the kitchen to greet him.
"I want to make some seasonings. Is there coriander in the kitchen?"
Yesterday evening, Wang Xi took out four kinds of beans for Su Chen to identify. Hudou is peas.
I asked the kitchen to fry some this morning.
"We have coriander, Lord!"
"Okay, I'll make chili oil now. The process is very simple. Just watch it. You can make it yourself in the future."
Su Chen picked out the ingredients needed to make chili oil on the kitchen condiment table.
"You need rapeseed oil to make chili oil. Lard will freeze."
Su Chen poured a proper amount of vegetable oil into the pot, heated it and stirred it with a spoon. After it smoked, pour in the prepared ginger, coriander and shallots.
Fry the coriander and shallots until they are browned and remove the residue.
After frying the ingredients, Su Chen lifted the oil pan and left the stove.
"The oil temperature is too high now. Let it cool down for a while." Su Chen reminded Master Liu beside him.
Master Liu and Li Chengqian nodded.
Su Chen glanced at Li Chengqian, "Do you understand? Will you do it next time?" Su Chen deliberately joked.
Li Chengqian shook his head and waved his hands repeatedly.
After about five or six minutes, Su Chen tested the oil temperature and poured the hot oil into the porcelain bowl.
Picked up a small bowl of chili powder and poured it into the oil bowl, "Pour the chili powder into the oil bowl, add a little salt and stir with chopsticks."
"Then add white sesame seeds, and finally add a spoonful of imperial wine to stimulate the aroma."
"The chili oil is ready!"
"Master Liu, have you written it down?"
After Su Chen's series of actions, the chili oil was ready.
"How many marquis, I have written it down!" Master Liu bowed.
Master Liu had made sauces before, but there was no step of frying the ingredients and adding white wine.
Most of the Tang people eat noodles without garlic and sauces, but without chili.
Su Chen nodded and looked at his watch. "Master Liu, boil a pot of water and put it aside for later."
Su Chen took the coriander (called cilantro during the reign of Emperor Wu of Han and coriander in the Ming Dynasty) and cut it into sections, and chopped the garlic into pieces.
Soon, the servant brought a basin of crushed sweet potato starch.
Su Chen specially asked someone to weigh it, and as expected, it was a little short of six pounds. He put about one pound in a glass bottle and kept it for thickening.
The rest was used to make sweet potato vermicelli.
"Haha, let me show you the magic of this sweet potato starch. Master Liu, you can watch it and teach them how to make it in the future." Su Chen found a clean porcelain basin, scooped a spoonful of sweet potato starch and added half a spoonful of hot water.
Su Chen also had no experience in making sweet potato vermicelli, so he didn't dare to add too much starch at once, so that he could save it in case of accidents later.
Add starch if it is too thin, and add water if it is too dry.
As Su Chen slowly stirred, the sweet potato starch condensed into a translucent dough.
Slowly add sweet potato starch to the dough, press and knead to blend the raw and cooked flours. The dough becomes bigger and bigger.
After more than ten minutes, about five pounds of sweet potato flour are all mixed, and no obvious particles can be felt by hand.
Finally, Su Chen took the prepared "colander" and filled it with the mixed sweet potato starch.
Lift it high to see if the sweet potato flour can flow down from the colander.
The thickness of the sweet potato flour is related to the height and size of the holes in the colander, as well as the dryness and wetness of the dough.
Too dry will not flow out, and too wet will not work.
"Hehe, not bad, it depends on whether it can be made into vermicelli in the end."
"Add firewood and boil the water."
Su Chen walked to the stove with the mixed starch, and waited for small bubbles to appear in the pot again, and Su Chen began to formally make sweet potato vermicelli.
"You see, this colander needs to be raised a little higher, otherwise the sweet potato vermicelli made will be too thick. If it falls too slowly, you can tap the edge of the colander."
Fortunately, everything went smoothly, and the starch dough in the colander formed a line and fell into the pot.
The thickness is easy to control.
"Master Liu, take a large basin to pick up the floating ones and rinse them in cold water."
"Okay!"
After more than ten minutes, all the starch was transformed into sweet potato vermicelli.
"Hehe,Not bad! I succeeded the first time and didn't waste it. "
After washing his hands, Su Chen picked up a vermicelli from the basin and pinched it. It was very elastic.
"There are at least eight pounds of sweet potato vermicelli here, enough for us to eat."
Li Chengqian immediately stepped forward and rubbed his palms, "Brother-in-law, how about having hot and sour vermicelli for lunch today?"
Su Chen glanced at the lunch ingredients prepared in the kitchen and shook his head.
"Let's eat dinner later. The dishes for lunch are ready."
Li Chengqian could only nod silently.
"Master Liu, you guys cook. It's almost time for lunch."
Then, Su Chen and the other two left the kitchen.
...
Chang'an City, Jinguan Gate in the west.
It was close to noon, and the crowd was sparse and the streets seemed a little deserted.
Suddenly, a burst of urgent shouting broke the somewhat silent street.
"Disperse! Disperse, six hundred miles in an emergency, and those who stand in the way will die! ”
The street, which was originally sparsely populated, was quickly cleared and people dispersed to both sides of the road.
“Six hundred miles in a hurry, anyone who blocks the road will die!”
After a while, the scout with a command flag on his back rode his horse towards the Suzaku Gate.
The gatekeeper heard that the 600-mile urgency had already made preparations to let the scout pass, and the scout’s horse went straight into the imperial city without stopping.
At this time, Li Shimin had just finished discussing matters with Fang Xuanling and others in the Shangshu Province and walked towards the Lizheng Palace.
“Old King, is there boiled fish for lunch?”
Li Shimin’s taste buds have been completely conquered by boiled fish, and he must ask the imperial kitchen to prepare it every one or two days.
Fortunately, Li Shimin was the emperor of the Tang Dynasty. If it were the pigtail dynasty, if the emperor ate a dish for the fourth time, he would never be able to eat that dish again in the future.
“Your Majesty, there are boiled mandarin fish and boiled pork slices for lunch. "
Wang Defa followed closely behind Li Shimin, but could not keep up with the emperor every time.
"Your Majesty, there is an urgent document from Ganzhou six hundred miles away, and the postman is waiting for Your Majesty outside the Taiji Hall." The guard outside the Taiji Hall hurriedly reported.
"Six hundred miles of urgent documents?"
Li Shimin murmured in confusion. The guard who came to report was talking about documents instead of military intelligence, so it seemed that it should not be a big deal.
"Let's go!"
Without thinking too much, Li Shimin quickly rushed to the Taiji Hall.
Fortunately, it was not far from the Taiji Hall.