Scalding the potato starch with boiling water before kneading will make it chewier, but today we have elderly people and children with us, and they can't eat anything too chewy.
Fang Yan poured some boiling water and then diluted it with cold water.
"Auntie, let me knead it," she took the task from the auntie and then asked her, "Do you have any rice flour at home?"
Yes, but not many.
The aunt went and brought over the tapioca flour. "Do you need it?"
Fang Yan visually estimated the amount of sweet potato starch in the basin. Based on her experience, she grabbed two small handfuls and put them into the basin, mixing them with the sweet potato starch.
The aunt was so frightened that she wanted to stop her, but she couldn't free her hands, so she could only hurriedly remind her, "How can you mix these two together? They won't taste good if they're mixed together."
Fang Yan gave her a "don't worry" look. "It's okay. Try it later and see if it tastes good."
Auntie had also eaten Fang Yan's cooking before and knew that her skills were indeed far superior to her own.
But she still felt that this rice noodle dish with added rice flour must not taste good.
After all, she's lived here her whole life, and that's what everyone says and does.
Fang Yan didn't explain much. She knew that her aunt was too deeply influenced by the traditional lifestyle, and she wouldn't believe her even if she explained.
It would be better to wait until the vermicelli is ready and then let her taste it herself.
Presenting facts is far more effective than spouting a lot of empty talk.
"Auntie, could you please boil some water for me?"
Fang Yanyi skillfully added water to the potato starch, saying to the aunt as she did so.
By the time the auntie boiled the water, she had already turned most of the basin of potato starch into six or seven large potato cakes.
Make a hole in the middle with your finger; this will make it cook more easily.
She took three potato cakes, scalded them in boiling water for a few seconds, then immediately took them out and threw them into a bowl while they were still hot, kneading them together with the scalded ones.
Kneading dough is physically demanding.
Kneading dough is even more physically demanding, and Fang Yan's strength is far less than that of her aunt.
So the aunt took over the job again.
The next step is similar to making noodles: knead the dough, roll it out to about two or three centimeters thick, and then cut it into strips.
Blanch them in boiling water until cooked, then rinse them in cold water (ice water is even better). Drain them, drizzle with oil to prevent them from sticking together, and spread them out in a clean round bamboo basket.
At this moment, the old men and the little fish had also finished peeling the shrimp.
Fang Yan then began preparing lunch.
The chives have been washed and chopped.
She then used soy sauce, cornstarch, and other seasonings to marinate the thinly sliced lean meat.
Heat a pan and fry the pork belly strips (3 parts lean, 7 parts fat) until they are dry.
Cut the pork belly into pieces about half a finger's length, slightly thinner, so that it will render oil more easily.
This length makes it easy to eat.
Make sure to render all the lard; this will make the pork strips crispy and fragrant.
With a "sizzle," the egg mixture hit the pan, adding even more layers of aroma to the kitchen.
The eggs must be scrambled until very tender and taken out of the pan immediately. Then, stir-fry the chives and bean sprouts separately over high heat until cooked through.
Now you can add potato noodles, pork belly strips, and eggs. Everything is already cooked. Add some salt, stir-fry all the ingredients until evenly mixed, and then it's ready to serve.
At this point, stir-fry the marinated lean meat slices over high heat until cooked through, making sure to reserve a little thickened broth to pour over the glass noodles.
Using the same method as stir-frying wet beef noodles to stir-fry glass noodles would also result in an absolutely amazing flavor.
Once the stir-fried potato noodles are ready, stir-fry the shrimp heads to extract shrimp oil, then simmer the fresh fish meatballs for about fifteen minutes before adding the chopped winter melon to the pot.
Boil for five minutes, then add the cleaned clams and let it simmer for another two or three minutes until all the clams have opened. Add salt and garnish with chopped green onions.
This fish ball, clam, and winter melon soup is so delicious that it only needs a few grains of salt; no other seasonings are needed to avoid ruining its natural freshness.
When it was time to eat, Fang Yan also placed a bottle of local mildly spicy chili sauce on the table. If you wanted it spicy, you could scoop a spoonful and mix it with your sweet potato noodles.
However, all five grandfathers, the aunt, and the little fish all preferred the original flavor of stir-fried sweet potato noodles.
They ate so much they couldn't even lift their heads.
Only after the aunt took the first bite did she cast a surprised look at Fang Yan, exclaiming, "The sweet potato noodles with added rice flour are so delicious!"
It has a chewy texture, but it's not as hard to chew as noodles made from pure potato starch. The texture is just right!
The side dishes were also incredibly delicious.
The pork belly strips are crispy and fragrant, the eggs are smooth and tender, and the chives and bean sprouts are refreshing.
The most amazing thing is the lean meat slices poured on top. The little bit of broth makes the noodles not dry at all, and the meat slices are very tender.
"Xiao Fang, how did you make these slices of lean meat? You managed to coat each one with the broth and make them so tender. They're so delicious I almost want to swallow my tongue."
The aunt was completely impressed by her!
"The two most important things about this slice of meat are, one of them is..."
Fang Yan didn't hold back and patiently taught the aunt the cooking method.
After finishing the sweet potato noodles, have a bowl of soup.
"Xiao Fang, this soup!!"
The elderly gentlemen were so amazed by the delicious taste of the soup that they didn't know how to describe it.
They used to be so poor that they had nothing to eat. In recent years, everyone's lives have improved a bit, and because of their work, they have been able to eat a lot of good food.
But now they realize that the truly delicious food is the food made by Fang Yan!
The thought that Fang Yan might have to join the army at any time weighed heavily on the hearts of the old men. They immediately turned their gloom into appetite and each of them ordered another large bowl of soup.
Fang Yan dared not take credit, saying, "The main reason this soup tastes so good is because the ingredients are all very fresh."
This soup is easy to make, but the key is to make sure the ingredients are fresh.
Especially for seafood soups, it's crucial to ensure the freshness of the ingredients, otherwise the soup will have a fishy smell.
She didn't add any ginger slices to this soup today, yet it had absolutely no fishy smell.
I wonder if Zhang Jizhou smelled the aroma of food from thousands of miles away?
Or does he have a pair of eyes that can see a thousand miles?
Fang Yan had just finished eating when the phone in the living room rang.
"Xiao Fang, go answer the phone, it must be your man calling."
Grandpa Wei was still holding his bowl, continuing to eat with his old friends, and taking a moment to talk to Fang Yan.
Little Fish was clearly full, but seeing Grandpa Wei and the others scrambling for his bowl as if it were a fun game, he grabbed his bowl and wanted to join the "battle," but Fang Yan pulled him away, saying, "Let's go answer Dad's call."
Other people's children, especially boys, miss their fathers if their fathers are often away from home.
That little brat is something else; he never even thinks about his biological father.
After realizing this problem, Fang Yan decided that she should create more opportunities for the father and son to strengthen their relationship.
However, she never expected that Zhang Jizhou's first words after the call connected would be like a bolt from the blue.
Continue read on readnovelmtl.com
