I'm the Culinary God-Chapter 711 - 320: Isn’t this soup a perfect match for fried noodles? Are there any exercises that aren’t tiring but still strengthen the body? [Subscribe please]_3

Chapter 711: Chapter 320: Isn’t this soup a perfect match for fried noodles? Are there any exercises that aren’t tiring but still strengthen the body? [Subscribe please]_3

Beyond these ingredients, the most classic pairing is still garlic chives and cilantro. At the final stage before serving, grab a handful and sprinkle it into the soup, which will instantly enhance its presentation.

Split the Pork Stomach in half, stack them, and then use a kitchen knife to slice them into thin strands. Once cooked and allowed to cool, the Pork Stomach will become chewy again, and even if sliced into very fine strands, it will not break.

After slicing the Pork Stomach, Lin Xu also cut some scallion strands and placed them directly in the soup bowl. When the soup was ready and poured in, the aroma of the scallions would infuse into the soup, making it fresh and delicious to drink. Beyond scallion strands, segments of cilantro and garlic chives could also be prepared this way.

Having prepared these three, he then cut some Scallion sections, ginger slices, and dried chili segments for the initial sauté. Lastly, he cut some carrot strands and rehydrated black fungus.

Originally, Lin Xu had also planned to cut some Bamboo Shoot strands, but since the store didn’t have any—only sour bamboo shoots—he decided against it. Sour bamboo shoots could not be added to Spicy Soup; otherwise, it would turn into a snail soup permeated with a foul smell.

With everything ready, he began the cooking process.

He added some Pork Bone Broth to the pot, brought it to a boil over high heat, then blanched the black fungus in it. After blanching, he added the carrot strands, and finally the Pork Stomach strands. Blanching the ingredients before cooking them helps to effectively remove any odd smells. At home, you can simply use water for this. But when conditions permit, it’s better to use Pork Bone Broth, as blanching the ingredients in it gives them a rich aroma, making the resulting Spicy Soup even more fragrant and delicious.

After the ingredients were blanched, he drained them in a colander.

He cleaned the pot, added a bit of lard, and then poured in the dried chili segments, frying them slowly over low heat to bring out the spicy aroma. Then, he added the Scallion and Ginger, continuing to fry. When they were nearly done, he added more than half a pot of Pork Bone Broth.

With other soups, using such a large amount of Pork Bone Broth and lard would result in a greasy dish. But this wasn’t the case with Spicy Pork Stomach Soup. Due to the extensive use of vinegar and White Pepper powder, this dish not only completely suppressed any greasiness but instead offered a tangy fragrance that induced sweating, making it very refreshing to drink.

Once the broth in the pot boiled, Lin Xu didn’t add the ingredients immediately. Instead, he used a fine strainer to scoop out all the dried chili segments, Scallion sections, and ginger slices from the pot. When preparing the initial sauté, there’s no need to prepare ginger strands since ginger slices were used. This makes the soup more palatable as one won’t drink ginger strands that are hard to swallow, which is friendly to those who don’t eat ginger.

Once he had removed all the residues, he boiled it a bit longer before pouring in the blanched ingredients, then added half a ladle of White Vinegar. White Vinegar is quite volatile. Adding it at this stage allows its acidity to evaporate quickly, carrying away any off-flavors from the soup and making it even more fragrant and delicious. At the same time, the adherence of the White Vinegar also leaves a faint tanginess in the ingredients.

After adding the White Vinegar, he boiled it over high heat for a minute, and then added table salt, a bit of sugar to enhance the flavor, a little Flavoring, and an amount of White Pepper powder equal to the salt. White Pepper powder is an indispensable ingredient in Spicy Soup and can even be considered its defining element. This is also a characteristic of Central Plains cuisine, which uses a lot of pepper and vinegar for seasoning. For example, various soups and dishes in the famous Luoyang water banquet, Spicy Soup, and Dumplings in Broth all include vinegar and pepper.

After adding the seasonings, he gave the pot a couple of stirs, followed by pouring in a spoonful of Light Soy Sauce and a touch of Dark Soy Sauce, to add a savory flavor and color to the dish. He mixed everything well, then slowly added the Water Starch to thicken the soup.

When it was almost ready, he took another large ladle of fragrant vinegar and poured it down the side of the pot. To give the Spicy Pork Stomach Soup its appetizing tanginess, vinegar needs to be added twice. The first time, White Vinegar is used to give the ingredients a sour taste and cleanse the broth of any unpleasantness. And the second time is just before serving, with fragrant vinegar. Fragrant vinegar has a lower acidity and a rich taste, making it perfect for adding right before serving.

After stirring everything evenly, he turned off the heat, then carried the pot and poured the soup into a bowl containing the scallion strands, cilantro segments, and garlic chive segments. After pouring, he stirred with a spoon, bringing the ingredients at the bottom to the top, to prevent the scallion strands, cilantro, and garlic chives from becoming overcooked.

Having done all this, a delicious and tangy Spicy Pork Stomach Soup was complete—the soup taking on a reddish hue and a slightly thick consistency. White strands of Pork Stomach and scallion strands, the red hue of carrot strands, the green of cilantro, the tender yellow of garlic chives, and the black of black fungus... all these colors gathered in the bowl, lending the whole soup an extraordinary beauty.

The soup had just been made, and Zhu Yong and Wei Qian had each cooked up a pot of Hometown Fried Noodles. Similarly, they served it in a basin and brought it outside. Time to eat!

Outside, Xie Baomin’s two kids had already arrived from the swimming pool by subway, and they were being prodded by Geng Lele to study their respective courses. The two brothers, one in eighth grade and the other in the first year of high school, were not much younger than Geng Lele. But Little Mushroom Head could easily crush them in terms of IQ.

As she taught, she said, "You two, wanting to get into Tsinghua University and become my juniors is going to be tough. How about this: come over every weekend, and I’ll give you extra lessons."

After entering university, Geng Lele realized how sophomore and junior girls often acted all bossy, like upperclassmen telling the lower-grade students what to do. She wanted to experience the joy of being an upperclassman, so she got the idea to cultivate her own juniors. It wasn’t just Xie Baomin’s kids; even Lin Xu’s cousins, who often lurked around Lin Ji’s Food topic, had been recruited by Geng Lele. However, what frustrated her was that Lin Xu’s cousins, no matter what, refused to aim for Tsinghua University, fixated on getting into Central Finance, which left Geng Lele quite speechless.

"Time to eat! Time to eat!"

For lunch today, they were having Hometown Fried Noodles and Spicy Pork Stomach Soup. Each person had a plate of noodles and a bowl of soup. When it was Big Spring’s turn, Lin Xu said to the young man, "Switch his to a basin, and the soup to a smaller basin too."

A plate of noodles could be challenging to finish for those with a smaller appetite. But for Big Spring, if he took more than three bites, that counted as his loss. So, it was more appropriate to change to a basin.

Shen Baobao and the others had just sat down with their served meals when they eagerly began to taste the Spicy Pork Stomach Soup and the Hometown Fried Noodles they hadn’t eaten in a few days. The fragrant and delicious Hometown Fried Noodles, paired with the tangy and appetizing Spicy Pork Stomach Soup, had just been eaten when exclamations arose:

"Wow, these Hometown Fried Noodles with Spicy Pork Stomach Soup are simply divine."

"Tangy and appetizing! I used to dislike sour food, but I can’t stop drinking this soup."

"So delicious! I feel like this is the right way to enjoy Hometown Fried Noodles."

"Truly a perfect match!"

"Boss, we have to add this soup to the menu! It’s just perfect for Hometown Fried Noodles."

"Exactly, exactly, I think so too. With the Spicy Pork Stomach Soup, I feel like sales of Hometown Fried Noodles will skyrocket."

"..."

While everyone was eating, Xie Baomin and his wife returned. Compared to when they left, the couple’s faces were tinged with worry.

Lin Xu, curious, asked, "What’s the matter, senior brother? Why the long face?"

Didn’t they go off happily to handle things? Why does he look like he’s just returned from reporting a telecom scam at the police station?

Xie Baomin opened his mouth to speak, but before he could, Big Spring, who was eating, came over with his basin and asked, "Brother-in-law, what did the doctor say?"

Doctor? Lin Xu’s heart leaped with amusement. Had his senior brother taken such a long detour just to finally try trusting modern medicine? From this perspective, Big Spring confiscating that packet of Moringa Seeds seemed quite right.

Xie Baomin looked at his brother-in-law, speechless for a moment, then asked, "The doctor said there’s a kidney stone, but it’s small, no need for surgery, just exercise more... Big Spring, do you know of any exercise that’s not too tiring but good for the health?"

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Thank you to the reader ’Mr. Catcerys’ for the generous gift of 50,000 Book Coins. You have spoiled me, sir. This Chapter has 5,400 words. You can hold onto your Monthly Tickets; double Monthly Tickets start the day after tomorrow, and it’s not too late to cast them then!