The feelings of snail powder
On a rainy evening, the air is cool and cold, with a bit of humidity.
Take the umbrella and shake the water, and smell the familiar smell. The boss is busy in front of the counter, with the side dishes of snail noodles in front of him, and he feels really different at a glance. The sour bamboo shoots make people drool, and the peanuts are crispy and fragrant. After the fried yuba, the delicious taste spreads throughout the mouth.
Boss, come with three or two and add spicy.
When the noodles are on the table, the soup is bright red, the noodles are white, the peanuts are full, the sour bamboo shoots are lying softly on the noodles, the top is covered with crispy yuba, and the bottom is Sleeping fresh green hollow leaves.
The powder is glutinous and chewy, and the soup is spicy and spicy with a long aftertaste. If it is hot, it will be incredible.
The sour bamboo shoots are slightly sour. Once you bite into them, the fibers of the bamboo shoots will tighten up. Squeeze out the hot juice, together with the springy powder and the rich soup, in the Melting in the mouth, biting into the peanuts, molar teeth grinding to the end, it is a mellow fat fragrance, which gently wraps the whole tongue, and all the flavors are upgraded to a higher level.
It is said that the smell of snail powder is due to sour bamboo shoots. The soup of snail noodles is made from snail meat and bones, which makes the soup sweet and delicious, and then adds strong chili, star anise, fennel, grass fruit, etc., and finally boils into a pot of bright red. Addictive soup.
After eating the snail noodles, it was still raining. The sweat on the head can't affect the cheerfulness of the mood, and the belly is satisfied, with the temperature of the pepper. This is the pleasure brought by a bowl of authentic snail noodles.
Show Original
螺蛳粉的情怀
下雨的傍晚，空气清清冷冷，带点潮湿。
收了伞抖抖水，闻到了熟悉的味道。老板在柜台前忙碌着，面前放着螺蛳粉的配菜，一眼就就觉得果真不一样，酸笋叫人看起来咽口水，花生米酥脆留香，最好吃是浸过汤和红油不久后的炸腐竹，鲜美的味道在整个口腔蔓延。
老板，来一份三两，加辣。
等粉上了桌，汤鲜红，粉米白，花生米饱满，酸笋软趴趴的卧在粉上，上面盖着焦脆的腐竹，底下睡着鲜翠的空心叶子。
粉是糯而有嚼头的，汤辣口，是回味悠长的辣，若再加上烫，那可不得了。
酸笋微酸，一口咬下去，笋的纤维就收紧了，挤出鲜烫的汁，和弹口的粉、和浓郁的汤一起，在口腔里融合，咬到了花生米，槽牙磨成末，是醇厚的脂香，温柔的包裹着整个舌头，所有味道再升一级。
据说螺蛳粉的臭味，是因酸笋。而螺蛳粉的汤，由螺蛳肉和骨头熬成，此举使汤清甜与鲜美，后加浓郁后劲足的辣椒、八角、茴香、草果等等，最终熬成了一锅鲜红、令人欲罢不能的汤。
吃完螺蛳粉，雨还下着。满头的大汗也影响不了心情的欢快，腹中满足，带着辣椒的温度。这就是一碗正宗螺蛳粉带给人的愉悦。
john
February 25, 2018
Awesome!
好棒棒！