Is the beginning of a catastrophe? The little farm cook is raising a family with a full warehouse.

Cheng Yuntao also looked puzzled. This trend was really strange.

It is good to savor the original flavor of food, but there are so many seasonings in this world that can be used to cook dishes with thousands of flavors. Isn’t it a bit of a waste of time to blindly pursue the original flavor?

"It was only after tasting the dishes you cooked that I realized there are so many delicious foods in this world."

"I've never seen many of these dishes before, and some of them are also available outside, but when I eat them, they are completely different. The taste is completely different."

"Most local restaurants are like this. Only those that cater to foreign merchants have slightly different flavors. But the ones that foreigners like are at the other extreme. The flavor is extremely strong and most people can't stand it at all."

When Shen Shulan thought of the dishes in the city, she felt overwhelmed. It was really hard for her to eat them!

"Thank you, Sister Shen, for telling me. After your introduction, I have some ideas in my mind." Cheng Yuntao touched his chin and smiled knowingly.

Shen Shulan showed curiosity and couldn't help but ask, "What ideas do you have? Tell me and I'll see if I can help you with some plans."

"As a newcomer from outside the area, I don't have a lot of money or a good reputation, so I naturally can't go to the East and West Markets."

"What they lack the most there are high-end restaurants. If a small-time thug like me went there, I wouldn't even be able to find a place to stay, let alone do business."

After hearing Cheng Yuntao's analysis, Shen Shulan nodded in agreement: "You are right. If you want to gain a foothold in the East and West Markets, it is indeed difficult without sufficient funds and the support of noble people."

"If you say so, you are planning to show your skills in Beifang City?" Shen Shulan thought so without much hesitation.

But to her surprise, Cheng Yuntao shook her head disapprovingly.

"No, I plan to go to Nanfang City."

When these words were spoken, not only Shen Shulan, but everyone around him also showed expressions of surprise and doubt.

"Yun Tao, didn't Miss Shen just say that Nanfang City is in chaos, with all kinds of people gathered there?"

Zhou Xiufang frowned slightly, as if she didn't understand why her granddaughter, who had always been well-behaved and sensible, suddenly had the idea of ​​going to a messy place like Nanfang City.

"Yes, Yuntao, this Nanfang City is not a peaceful place. It is the most chaotic place in Junhua City, and it is also the place where the most fights occur."

"Why would a young girl like you, with your elders and siblings, want to go to a place like that?"

Shen Shulan quickly explained the interests involved, hoping that Cheng Yuntao would understand and change her mind in time.

Facing the confused expressions of the crowd, Cheng Yuntao smiled slightly, obviously having her own ideas.

"Okay, we've been chatting for most of the day, and it's getting late. I'm a little greedy and want to eat something delicious."

"Why don't I go make a few bowls of noodles with gravy for everyone? I'll explain after we finish eating this."

Everyone wanted to say something, but after hearing that they were going to eat noodles with gravy, they all shut their mouths tacitly and nodded obediently.

The world is big, but eating is the most important thing. It’s never too late to eat first and then talk!

Cheng Yuntao smiled, stood up briskly, and trotted over to get busy.

She has her own ideas whether it is cooking or doing things, and others can't really get involved and can only watch silently from the side.

There are many ways to prepare noodles with gravy, and the flavors are also different. They are mainly divided into two types: clear gravy and mixed gravy. The clear gravy is also called boiled gravy, and the mixed gravy is called thickened gravy.

Due to the difference in preparation methods, the taste and texture when eaten are also completely different.

No matter it is clear brine or mixed brine, great attention is paid to the quality of the soup. Clear chicken soup, white meat soup and mutton soup can all be used to make it, and the soup made with diced shiitake mushrooms is the best among the soups.

When making the stewed meat, in addition to cutting the white meat or mutton mushroom sauce, shiitake mushrooms, dried shrimps, scrambled eggs, fresh bamboo shoots and other ingredients into cubes, you can also add antlers and sprinkle some freshly ground white pepper and fresh coriander. The seasoning prepared in this way tastes spicy and fresh.

The flavor of the stewed noodle soup must be richer and bolder than ordinary soup, otherwise it will taste bland when mixed with noodles. After all, it is called stewed noodle soup, and it is only worthy of the name if it has a thick texture. Therefore, the stewed noodle soup that has been thickened with starch is the authentic way to make it.

Compared with the stewed meat, the preparation process of the thickened mixed brine is more complicated. Its seasonings are generally similar to those of the stewed meat, except that the antler seaweed is replaced by black fungus and chrysanthemum.

When making it, you need to beat the eggs evenly and then sprinkle them on the marinade. If you add ham, chicken slices, sea cucumber and other ingredients, it becomes a three-fresh marinade, and these ingredients need to be cut into slices.

When the dish is about to be removed from the pan, use an iron spoon to fry the pepper oil and pour it over the braised noodles while the oil is still hot. The pepper fragrance will spread instantly.

After the noodles with gravy were ready, Cheng Yuntao excitedly invited everyone to come over and get their bowls of noodles.

The braised dish in front of you is an attractive brown-red color, bright and moist. The noodles are as white as jade and the marinade is thick. It is paired with yellow egg skins, black fungus and mushrooms, red carrots and tender white tofu cubes. It is colorful and stimulates your appetite.

Stir gently with chopsticks, the sauce remains thick but not loose, tightly wrapping the noodles of even thickness, and each one is covered with rich sauce.

One bite and you can immediately feel the deliciousness of the thick brine.

The savory flavor of the stewed meat complements the saltiness of the noodles perfectly, creating a rich, fresh flavor without being greasy. The essence of da lu mian lies in the broth, and the slow-cooked chicken broth paired with diced shiitake mushrooms is so delicious that it makes you want to swallow your tongue.

The egg flowers scattered in the marinade are thin and flexible, with a rich egg aroma, and are particularly eye-catching in the brown-red marinade.

Because the egg drop is thin enough, it is more flavorful. When you chew it, the salty and fragrant broth overflows from the egg drop and interweaves with the chewy and refreshing noodles. The more you chew, the more delicious it becomes.

The noodles are also made with great care. Although they don't have any broth, they are not sticky at all, but rather flexible, smooth, and each strand is distinct. The hot and fresh sensation of the thick broth and noodles is intoxicating.

The white pepper sprinkled in the broth brings out the spicy and spicy aroma of pepper, which is spicy and fresh, and fresh and mellow. Add a few drops of balsamic vinegar, and you can't stop eating until your mouth is covered with the broth.

The soup poured over the noodles is truly amazing. The fresh aroma of shiitake mushrooms and oyster mushrooms, the mellow fragrance of egg skins, the fresh fragrance of bamboo shoots and wood ear mushrooms, and the subtle meaty aroma of the broth, these ordinary ingredients are cleverly combined to create an extraordinary taste.