The red tomato sauce was poured in, and the excess sauce gushed out sticky. The combination of bright red and golden yellow, along with the steaming hot sauce, really gave it a bit of a "Flaming Mountain" feel at first glance.
Five-color vegetarian cold noodles are much simpler. Juice carrots, purple cabbage, tomatoes, and celery, filter out the excess pulp, and knead orange, purple, red, green, and white doughs respectively. Following the process of making ramen, stretch the doughs into thin noodles and cook them in mushroom soup.
Once the noodles are cooked through, rinse them in cold water. Then arrange them in a bowl in the order of red, purple, orange, green, and white. Pour a spoonful of mushroom sauce over them, add a little soy sauce, blanch two crisp bok choy, and add a little mushroom broth. That's a bowl of colorful summer cold noodles.
The side dish is simple: cut the wilted radishes from the sun a few days ago into strips, soak them once, and then use salt and sugar to draw out the moisture.
The radish is ready when it's half-wilted. Then marinate it with aged vinegar, sugar, and a little bit of bicolor mandolin chili. You can take it out whenever you want to eat it. It's crisp and appetizing, and it's also delicious with plain porridge.
"Flaming tomato mashed potatoes, colorful summer cold noodles, and sweet and sour pickled radishes."
Xu Milu smiled and placed a bowl of noodles in front of herself and Xiao Shitou, then took a sip of noodles with her chopsticks.
The five colors of noodles bloom like flowers in the bowl, with the mushroom sauce on top being the only dark color. The clear mushroom soup has a light sheen, making it visually appealing.
The plain noodles, rinsed in cold water, are refreshing and less steamy, but they are more chewy. The mushroom topping adds a lot of aroma. A sip of the cool and delicious mushroom soup makes you feel much more refreshed on this hot summer day.
She deliberately shaped the tomato-sauce mashed potatoes into a volcano shape. With a gentle press of a spoon, the thick sauce, like erupting lava, evenly coats every bit of mashed potato.
Take a spoonful, and the original aroma of potatoes and tomatoes bursts on your tongue. It's sweet and sour, and the smooth mashed potatoes are mixed with a few small particles that melt in your mouth.
As for the sweet and sour pickled radish, it's even more amazing. When you bite into it, the crisp radish strip squeezes against your teeth, making a "crunch crunch" sound, and a juice that's neither sweet nor sour falls into your mouth, making you want to eat another piece.
Little Stone was slurping noodles from a bowl bigger than his face, his legs crossed, and he looked quite content.
"Great Sage, is the noodle soup delicious?"
Xu Milu suddenly spoke in a low voice.
Little Stone didn't listen carefully, and kept slurping his chopsticks:
"Delicious! I never knew vegetarian food could be made with such care! Good noodles, good vegetarian food! My third junior brother is also a very good cook; his vegetarian dishes are delicious. If he knew—"
He suddenly realized something, his hand holding the chopsticks stopped, and he blinked repeatedly, refusing to look at Xu Milu.
"Who is the Great Sage? Which Great Sage? You've mistaken me for someone else, and you've come to the wrong temple! I'm just a lowly novice monk from Huasheng Temple—"
To everyone's surprise, Xu Milu didn't believe it at all; instead, she looked on with longing.
"Great Sage, may I touch your golden cudgel?"
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