It is a well-known truth that soup is not good and cold noodles are not cooked well. Cantonese people are good at making soup. Listen to them, the secret of soup, besides ingredients, the rest is time. A big fire can't make a good soup, so you must slow it down with a small fire, take your time, and don't worry. Eat in the evening and start cooking at noon. I often cook rice porridge with 1000 degree fire, and the porridge overflows and boils. Not even 800 degrees, not even 500 degrees. The optimum furnace temperature is 120℃. For a long time, the porridge was in the pot, quietly, and then cooked for a few seconds. The porridge cooked repeatedly in this way has a fragrant taste.
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Kang's cold food products include cold rice noodles, cold noodles, cold noodles and cold chicken. In fact, the cold products sold in Luxi market are these varieties. When its founder Kang Baoyuan was alive, I had already taken part in the work. Master Kong set up a stall in the shade of the old street group shop and sold cold rice noodles. Two high stools with shiny chopping boards, rice noodles and various seasonings on the chopping boards, and cold soup in purple clay pots. The old man's face is thin, his hands are not high, he is wearing a white hat and Tsing Yi, and his sleeves are on his wrist. Holding a long spoon, is it a bamboo spoon or a steel spoon? I can't remember. Madame grabbed the rice noodles and handed them to him. Master Kong took the rice noodle, bent his elbow slightly and carried two bowls. At that time, rice noodle bowls were much smaller than now. The spoon sinks, floats and pours into the rice noodle bowl like a dragonfly. If you want, put it on the chopping board. Customers bring them themselves and sit around the table to eat. Someone went to ask Boss Kang for some more soup. Boss Kang said, "You can give rice noodles instead of soup." Kang's cold taste is characterized by soup, and the mystery lies in soup.
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When we were young, in the old street of Luxi county, only the state-run canteen sold cold rice noodles in large pipes. It is packed in a big bowl of white clay baked in Martin village. It is so cheap that people today dare not think about it. This kind of cold rice noodles really only tastes of acetic acid when eaten in the mouth, and there is no sweet and sour oil. But at that time, customers were still full and selling in full swing, and the front desk was full of people waiting to buy. In the era of food shortage, everything can't be viewed with today's thinking.