The sour and pungent taste in vinegar can be removed by boiling it, which can make the aroma of vinegar softer and longer.

And after that.

Vinegar can undergo an esterification reaction in the oil pan to produce ester aromatic substances, making the aroma of vinegar more intense.

During the cooking process of some dishes, a spoonful of vinegar will be poured along the edge of the pot, which uses the esterification reaction of vinegar to add flavor to the dishes.

"Wow! It smells so good."

"What is Boss Lin planning to do?"

"Don't you want to take a break at noon?"

The customers in the store have left in twos and threes.

But there are still some slow-eating customers lingering in the store.

After smelling the sour aroma wafting from the kitchen.

They were immediately attracted.

Lin Xu said:

"Bake some noodle sauce for making fried noodles. This needs to be cooled before use, so it needs to be prepared in advance."

I heard it was prepared for fried noodles.

The customers were immediately looking forward to dinner.

"Just because of this vinegar smell, I have to pour a whole bowl of oil over noodles to try it at night."

"Yes, I didn't eat it just now. I have to try it tonight."

Not long after.

The vinegar in the pot is boiling.

Lin Xu poured the same amount of bone broth and the same amount of chicken broth into the pot, then added a tablespoon of salt, a tablespoon of light soy sauce, and a half spoonful of dark soy sauce.

After stirring evenly.

Continue to cook.

Big bone soup can increase the aroma of the noodle sauce.

Chicken soup can increase the umami flavor.

Both can make the flavor of the noodle sauce more intense and attractive.

Wait for three to five minutes in the pot.

Lin Xu put two more teaspoons of sugar in it.

In Chinese cooking.

Sugar not only adds sweetness, but is also a fusion agent for various flavors.

Almost all complex flavors need to be tempered with sugar.

After adding sugar.

Lin Xu stirred the pot a few times with a spoon.

Then turn off the fire on the stove.

Pour the pasta sauce in the pot into a basin and let it cool naturally.

The onions, ginger and various spices inside cannot be fished out yet.

Because the temperature of the noodle sauce is still very high.

These spices are still emitting fragrance.

Wait until it cools completely.

Only in this way can these spices be filtered out.

After the customers went back in twos and threes.

Lin Xu tidied up the store.

I called Ouhua and asked him to take some time to deliver some goods.

The drinks in the store have bottomed out.

There is not a single bottle left in the Arctic Ocean.

After making the call.

He locked the store door.

Riding a shared bicycle to the Chunfeng Food Market.

I went to Uncle Shen and bought some green vegetables.

After adding the oil noodles, the green vegetables originally prepared in the store were not enough.

Need to refill.

Five o'clock in the evening.

Lin Xu put the electronic blackboard at the door again.

It says the main dishes tonight.

[Signature diced eggplant noodles: large bowl 30/small bowl 27]

【Tomato and egg noodles: large bowl 28/small bowl 25】

[Hand-rolled noodles with oil: large bowl 28/small bowl 25]
Chapter completed!