Lin Xu took the soaked rice noodles out of the water and put them in a basket to control the water.

According to the different types of meat, sour soup noodles are generally divided into pork powder, mutton powder and beef powder. When Lin Xu got off work yesterday, he brought some pork tenderloin and pig intestines and planned to make pork powder.

He took the pork tenderloin and the pig intestines that had been cleaned yesterday out of the refrigerator, cut the tenderloin into thin slices, and marinated it with light soy sauce, onion and ginger water, pepper, egg white and corn starch.
p>

Then wash the pig small intestine and cut it into hob segments, wash it with starch, and marinate it with light soy sauce and other condiments.

When the noodles are cooked later, add the pork and small intestines and remove from the pot. The resulting pork will be tender and the pig intestines will have a crispy texture.

Originally, Lin Xu wanted to bring some pork liver, but if the raw pork liver is kept in the refrigerator overnight, it will taste fishy and cannot be cooked in this hot method.

After preparing the meat ingredients, Lin Xu began to prepare the vegetarian ingredients.

Place the washed lettuce leaves in a water-controlling basin, cut the shallots into minced green onions, scald the tomatoes and cut them into cubes, chop the red pickled peppers, and cut the soaked pickled radish into thin slices.

Logically speaking, Guizhou sour soup noodles should use red sour soup.

However, red sour soup needs to be fermented with cooked glutinous rice and soaked with tomatoes, red peppers, ginger and other ingredients, and the production cycle takes at least one month.

It was too late to make it fresh, so Lin Xu planned to use tomatoes, pickled peppers, pickled radish and kimchi water to prepare it.

Well, as long as the hot and sour taste is right, it tastes just as delicious.

After these ingredients were prepared, Lin Xu took another wire mesh and put it on the stove, put a handful of dried chili, green chili and millet on it to make Hu Chili.

Then I burned two more tomatoes.

Use this kind of charred tomatoes and peppers, plus garlic, ginger, coriander and other ingredients to make a very simple hot and sour dipping sauce.

Once the dipping in water is ready, it’s time to cook the noodles.

Heat the pot, pour some cooking oil, add the ginger slices in the hot oil and sauté until fragrant, then pour in the peeled and diced tomatoes and stir-fry to make the soup.

Be patient in this step and fry the diced tomatoes into tomato lakes.

In order to speed up the transformation of tomatoes into lakes, you can put some salt in it, but not too much, because both pickled peppers, sauerkraut and pickles contain salt, and if you add too much, they will become salty.

When the tomatoes have completely melted, add the chopped pickled peppers and pickled radish, and continue to stir-fry.

Pickled peppers and pickled radishes will inevitably have a fermented smell when pickled. Take advantage of this moment to stir-fry more to allow the odor to dissipate with the water vapor.

Then pour in the prepared kimchi sour water.

Bring it to a boil over high heat to remove the odor of fermented kimchi.

After boiling, pour in the same amount of pork bone stock.

The sourness in the soup is too strong, so you need to use a fragrant soup to neutralize it. The best choice is naturally the pork bone stock, which has a mellow taste and is very enjoyable to eat.

If you are making mutton powder, use mutton soup, and use beef bone soup for beef powder.

What kind of ingredients should be used with what kind of soup? The taste will be delicious enough.

After cooking, the capsaicin and tomato lake in the pickled peppers dye the soup in the pot an attractive red color.

If you put in a freshly killed live fish at this moment, it will be Guizhou’s famous sour soup fish.

Lin Xu poured the rice noodles into the pot, brought it to a boil over high heat, and then added a little sugar for freshness, a little light soy sauce, and a little pepper for sweating.

Wait until the rice noodles are cooked through, turn down the heat, and add the pork and small intestines into the pot piecemeal.

When the pork and small intestines are finalized, bring to a boil over high heat, turn off the heat, add the lettuce, stir, let the rice noodles cover the lettuce, then add the Hu chili and crispy noodles, and a pot of sour and delicious sour soup crispy noodles is ready.

Complete.

Lin Xu brought two small casseroles, washed them and heated them on the stove, then put the prepared sour soup powder into them.

The sizzling sound completely aroused the appetite.

"Baby, come down for dinner."

"Okay, okay!"

After finishing the gymnastics, Shen Jiayue looked at the two casserole rice noodles on the table, and her eyes were filled with little stars:

"Wow, it looks so tempting!"

Lin Xu put the two freshly fried eggs into the casserole, and the Guizhou-flavored breakfast officially began.

The two of them each held a small bowl, took some rice noodles from the casserole and dipped it in the water to lower the temperature of the rice noodles, then put them into empty bowls and started to eat happily.

The temperature of the soup in the pot is relatively high, so you can't drink the soup at first. You have to eat rice noodles and various ingredients first.

This is actually the same way of eating Yunnan's Cross-Bridge Rice Noodles. Eat the staple food at the beginning and leave the soup at the end.

The rice noodles have a smooth texture, and you can taste the rich rice flavor in your mouth. When paired with the hot and sour dipping water, it tastes sour, spicy and appetizing.

After a few mouthfuls, the coldness in my body was completely driven away.

After eating the rice noodles, add a piece of tender pork ridge or crispy pig intestines. Eat so deliciously, and the satisfaction brought by the food will be even stronger.

But the most amazing thing is the crispy whistle inside.

It has been almost ten minutes since I put the crispy whistle in the pot, but it still maintains a crispy texture when it is delivered to my mouth.

It has not been softened by the hot sour soup, and its salty and slightly sweet taste has not become dull.

This is different from lard residue. Because lard residue has a relatively high oil content, if it is soaked in this way, it will have already rehydrated and softened, and it will taste greasy.

But these crispy whistles are still crispy and delicious.

Just like the perseverance of Guizhou people, no matter the changes in the world and the ups and downs of the years, the deep love for life has never changed.

"It's really delicious. No wonder the locals love noodles so much. I fell in love with it after just one meal."

Shen Jiayue ate happily. A small pot of sour soup and crispy noodles satisfied her fantasy of all kinds of food.

Moreover, this pot of noodles contains both meat and vegetables, vegetables and fried eggs, as well as sour and refreshing red soup and equally delicious dipping sauces, coupled with smooth rice noodles, it is simply impeccable.

"Xubao, can we continue to eat like this from now on?"

"Okay, it's quite simple to make. It's easier than the previous breakfast."

Lin Xu thinks that tomorrow he can fry some fried dough sticks, or pan-fry some glutinous rice cakes, or cut some tofu. In short, it cannot be the same, he must add some tricks.

In addition, you can also use beef or mutton, and add some beef offal and haggis to enrich the texture and flavor as much as possible.

Before the pot of noodles was finished, the two of them were already sweating.

As a last resort, the young couple went upstairs and changed into thinner pajamas, then sat at the dining table and continued to enjoy the joy of making powder.

After finishing the noodles and vegetables in the pot, the soup is no longer hot.

Use a spoon to scoop some and blow it into your mouth, and the delicious sour soup and the flavors of various ingredients will flood into your mouth.

Even people who don't like soup will be tempted to have another spoonful or two... until all the soup in the pot is left.

"Xubao, the delicacies in many places are to drink the soup first and then eat. Why in Yunnan and Guizhou areas do you eat first and then drink the soup?"

This question brought out Lin Xu's geographical knowledge that had been dormant for many years.

He smiled and said:

"The climate of the Yunnan-Guizhou Plateau is humid and cold, so you can only use boiling hot sour soup to keep the food warm. This can ensure that every bite of noodles or noodles is hot. In addition, this is also related to their use of fire pits."

Almost every rural family in the southwest has a firepit.

Not only used for cooking and cooking, but also an important heating equipment.

When we first started eating, the fire pit was burning red, and the rice noodles in the casserole kept simmering. We couldn't drink the soup at this time, so we had to eat the rice noodles first.

By the time the noodles were almost eaten, the fire in the fire pit had also been extinguished.

At this time, I was holding a small bowl, scooping some sour soup from the pot, and sipping it while casually chatting with my family about home affairs, asking the elderly to take care of their health, and asking the children to study hard.

When Lin Xu described it like this, Shen Jiayue said with a longing look on her face:

"It sounds very interesting. When we go back to our hometown, why don't we also have a fire pit like this to warm ourselves and chat around?"

"Houses in the north are structurally unable to use fire pits. If you want to experience the homely feeling of talking around the fire, just buy a small charcoal stove."

In old houses with fire pits, the walls and roofs are ventilated.

The outside wind comes in through the gaps in the wall, upwards along the firepit, and then drifts out through some gaps in the roof, so there is no need to worry about being smoked or carbon monoxide poisoning.

In addition, this structure also provides a strong guarantee for making bacon. The cooked bacon is hung on the fire pit and smoked for a period of time to absorb enough smoke and smoke. The smoked bacon will naturally be very delicious.

This is the so-called smoke and fire in the world that most comforts the human heart.

"Charcoal stoves are also fine. When I was a kid, I used honeycomb briquettes at my grandma's house. When I was warming up in the winter, I could put some peanuts or steamed buns on top. The stove was so fragrant and crispy that my dad would always compete with me to eat it. It was bad.

Be ruthless!"

Lin Xu said while cleaning up the kitchen:

"This is a good thing. Many people have been looking forward to having such a happy relationship with their parents, but in the end they end up with a cold relationship, and the relationship between father and son is like that of a subordinate."

After cleaning up the kitchen, Shen Jiayue specially put Dundun into a festive little sweater and drove to the store with it in her arms.

Today is the big day for Chen Yan’s engagement. The whole family will come, so Dundun should dress up handsomely. After all, she is the favorite of the elders.

On the way, Shen Jiayue sat in the passenger seat and said:
To be continued...