Food circle plug-in emperor

Chapter 835

Liu Yunong and Wang Yulong discussed it, and decided: "If it doesn't work, follow our store's method. Anyway, it's difficult for everyone to adjust, and I can't get used to fried noodles. As long as other dishes taste good, it's the same."

Wang Yulong nodded: "Okay, it just so happens that the dishes are on the pot here, so I'll knead the noodles."

Wang Yulong is very skilled at kneading dough.

Beat the eggs with salt, pour in the flour, stir with chopsticks to form a snowflake, then add water and stir gradually, then knead the flour into a dough.

Sprinkle flour on the chopping board, knead the dough further until the surface is smooth and start to rise.

It is not difficult to knead the dough, what is difficult is the process of kneading.

People who do red cases generally suffer from tenosynovitis.

This is also an unavoidable thing. Red case cooking is mainly about flipping spoons.

Even the iron pan with the ingredients is shaken and shaken. After a whole set of operations, the wrists are severely strained. After years of hard work, there will be some problems.

Kneading the noodles is all about the strength of the wrist, and it takes a long time, and there are requirements for strength.

Put the dough on the chopping board and knead it vigorously until it is evenly kneaded, soft and smooth.

If the kneading time is insufficient, the noodles will not be formed when cutting the noodles, or the noodles will not be cut at all, and the noodles will easily stick to the knife and break when cutting the noodles.

In this way, the wrist is particularly difficult.

Wang Yulong put the prepared dough on the chopping board, held the upper part of the dough with his hands, and kneaded the dough vigorously while curling it towards the end of the body part. The dough was rotated 90 degrees, and kneaded repeatedly until the dough was kneaded. Knead evenly.

Fu Yu's kitchen counter was next to Wang Yulong's, and his stewed fatty intestines were ready.

So while no one was paying attention, he quickly fished out the soup with a colander, while aiming at Wang Yulong's operation.

The hands in the back kitchen are strong. When Wang Yulong was kneading the dough, he smacked the chopping board. Just by looking at it, he could tell that the dough must be very firm and tough.

Fu Yu poured oil into the pan, heated it to [-]% heat, put the marinated glutinous rice sausage into it and deep-fried it over low heat.

After the crispy raw intestines are deep-fried, you can directly change the knife and put them on the plate, and then they are ready to serve.

When Liu Yunong was cooking this dish before, Fu Yu once tasted two pieces while it was hot.

Stuffing glutinous rice into the large intestine is very common, but most of them are stewed and eaten for its soft and glutinous taste.

This dish is based on the way of stewing. While ensuring the glutinous taste of glutinous rice, it is fried again to make the casings crispy and richer in taste.

Fu Yu changed the knife here, and the little worker over there sent over the cleaned large intestine.

Liuchangtou can be regarded as a very homely local dish, but it is still a test of the chef's skills to make this dish delicious.

If the intestines are too tender, they will get greasy after eating, but if they are too old, the taste will not be good.

It is necessary to control the heat and time when frying, so as to cook the sausages that are charred on the outside and tender on the inside, salty and sweet, and golden in color.

Fu Yu has now reached the level of proficiency in controlling the heat and timing. Even Liu Yunong couldn't help but praise the cooked food after seeing it: "Not bad!"

"Hey! It slipped!"

Wang Yulong suddenly ouched.

Liu Zhangpeng was the fastest, and hurried forward to support Wang Yulong's arm: "Master, what's wrong?"

Wang Yulong frowned in pain: "Hey, be careful, don't touch it! My muscles are slippery again!"

When Liu Zhangpeng heard this, he immediately relaxed his movements, and lightly touched Wang Yulong's wrist joint, and clearly felt a small nodule the size of a soybean.

"Master, you've got tenosynovitis again!"

Wang Yulong moved his wrist carefully, it still hurt, but obviously not as bad as before.

"In the past two days, I feel that my hand is a little numb. It may have been stretched just now."

Tenosynovitis is not a big problem, but it is really a pain to have.

Even if the treatment is cured, as long as the bad posture is maintained for a long time, it will happen again sooner or later.

Liu Zhangpeng blamed himself a little: "If I knew it earlier, I would have kneaded the dough."

Wang Yulong sighed: "I didn't expect it either, hey, take a quick look at the pot, it's almost done."

Hearing this, Liu Zhangpeng hurriedly turned around and went to the kitchen counter to check the ingredients in the pot.

Liu Yunong was busy cooking and couldn't do without his hands.

Fu Yu glanced at the chopping board, simply washed his hands, and took the initiative to knead the dough.

He did this job very smoothly. He originally had absolute hand feeling skills, but now he has more control over the touch of the table, and his finger dexterity and physical strength have been improved.

Kneading dough is not difficult for him at all.

Fu Yu kneaded the dough without distraction, and his movements were skillful and fast.

Wang Yulong threw a hot towel on his wrists, cutting and turning the spoons were temporarily unavailable, but with Liu Zhangpeng helping him, it didn't matter.

Liu Yunong was quite surprised to see Fu Yu kneading dough at first, but seeing that he was doing it very neatly and proficiently, he didn't stop him.

However, I feel somewhat emotional.

This kid Fu Yu is really a treasure!
Hong An's cooking is already very talented, but he didn't expect Bai An's work to be so smooth.

Once the dough is kneaded, the real hard work comes next.

To make hand-rolled noodles, the hardness of the dough must be kneaded to be harder than the noodles used for making dumplings.

However, it is quite laborious to roll this ball of dough into a thin pancake.

Liu Yunong just doesn't like to do white cases, it's not that he doesn't know how to do them.

She took a break from her busy schedule and watched Fu Yu start to roll the dough. At first, she thought that if it didn't work, she might as well do it herself, but she saw Fu Yu skillfully rolled the salted dough into a large thin piece.

In fact, the general back kitchen does not put salt and alkali when making hand-rolled noodles.

Salt will cause the dough to produce shrinkage force, and there is no feeling when kneading the dough, but when you roll out the dough, you will find that the dough with salt is not easy to roll into large pieces, and its retraction force will make the chef pay a lot of effort And time, in order to achieve the desired thickness and size of the dough.

The reason not to put alkali is because alkali will destroy the nutritional components in the flour and reduce the nutritional value of the finished hand-rolled noodles.

Shangshi’s private restaurant here only follows the rule of not adding alkali, and will deliberately add some salt when kneading noodles.

The hand-rolled noodles made in this way are particularly delicious to eat.

However, in order to taste good, the chef needs to spend extra effort when rolling.

This is why when it comes to making hand-rolled noodles, Wang Yulong took the initiative to do the job.

No matter how capable Liu Yunong is, she is just an ordinary girl, and her strength is definitely not as strong as that of a man.

However, such a laborious and time-consuming task, Fu Yu did it very casually.

Fu Yu calmly pressed the dough into a thick round sheet, and rolled the dough into a large thin sheet with a rolling pin.

During the whole process, Fu Yu's movements were very calm, without the slightest effort.

Moreover, the thickness of the dough sheet rolled out is just right, without any faults.

When Liu Yunong saw it, he immediately sighed, what a kid, he really looks like something!
At this time, Fu Yu folded the noodles into long strips and cut them into noodles of the required width.

It is cut according to the requirements of the classic old taste recipe. The noodles with this width are the easiest to hang the sauce on and taste the best.

Cut the noodles, sprinkle with loose powder, and shake the noodles.

It is best to boil the freshly rolled noodles as soon as possible. Fu Yu didn't waste his time and boiled a pot of water directly.

"Is the water on the boil? All right, leave it alone, I'll finish the work here soon, and I'll make fried sauce."

Liu Yunong took a look, and the movements of his hands tightened up a bit.

"Since the fried sauce noodles here in Bei'an are salty, how about leaving out the hot sauce altogether?"

Liu Yunong quickly stewed the ingredients and turned to Wang Yulong's kitchen counter.

Wang Yulong was standing in front of Fu Yu's original kitchen counter with hot compresses on his wrist, directing Liu Zhangpeng to cook. Hearing this, he shook his head: "The noodle with fried sauce in the store mainly tastes like spicy sauce. If you don't put it in, there is nothing special about it." gone."

Private dishes are all about being different, even if it is fried noodles, the taste and style of the noodles are different from those outside, which makes people impressed after eating.

When Liu Yunong heard this, he was somewhat hesitant.

She knew that what Wang Yulong said was true.

Jajangmyeon is just noodles mixed with Jajang. If you want to make a special taste, you have to have your own secret recipe.

And the specialty of their shop is the hot sauce. Even customers who are not used to this mouthful, after tasting it, have to praise that the taste is really good. As for the bad taste, it is also because of the difference in eating habits. It cannot be denied that the fried noodles Well done.

Upon hearing this, Fu Yu said quickly: "Master, I can make fried sauce, or I'll do it!"

Hearing this sentence, people around immediately looked sideways.

It was Fu Yu who took over Wang Yulong's work just now and completed the making of hand-rolled noodles.

And now, he can still make fried sauce!

The classic old taste fried sauce is actually not difficult to cook, but the difficulty is how to make this classic old taste!
What Fu Yu learned before was Zhajiang, which was handed down by Zhao Meng himself. It was actually quite delicious at that time!
But now there are more comprehensive and more authentic cooking methods with the classic old taste recipes, the fried noodles must have a very classic taste!
When Liu Yunong heard Fu Yu's words, he didn't know how to react for a while.

It seems that this kid is not the first time to help at a critical moment.

And it seems that the previous help has been particularly successful.

Liu Yunong was very pleasantly surprised, and couldn't help but sigh, did Fu Yu even do the work of Bai's case so well?

In other words, Chollima originally had this noodle dish.

Or is it a staple in music restaurants?
However, now is not the time to worry about this matter!
Liu Yunong looked at Fu Yu with a happy face, and nodded: "Okay, you know how to make local fried noodles?"

Fu Yu responded, "Well, I will."

I don’t know if it’s the local Zhajiang noodles, but it must be a classic old taste anyway, which is definitely not bad!
Seeing Fu Yu's response, Liu Yunong turned to Xiaogong and told Xiaogong, "You all have full authority to cooperate with Fu's kitchen. Prepare any side dishes as soon as possible."

Xiao Gong immediately nodded!

After these few months of getting along, Liu Yunong can sort of figure out Fu Yu's character, it's not a particularly sure thing, Fu Yu never makes promises.

As long as it is something that he says he can do and will do, he will definitely be able to do it well.

Now that Fu Yu says he can do it, then basically there is no problem.

Liu Yunong breathed a sigh of relief.

Although she knew that Yang Shunwei would not be dissatisfied even if she made a bowl of the store's secret fried sauce noodles, but she was looking forward to satisfying the customers.

In particular, Yang Shunwei's status is special, he can entertain people well, he can avoid a lot of troubles in the future, and he can also make this contact.

why not!

In fact, the back kitchen is different from other places.

It is much harder to say "I will, let me" than "I can't"!
Because no one dares to say "I can do it!" to things that they are not sure of, from the small worker to the chef.

This sentence "I can do it" is really heavy.

This means that others will trust you, this job will become your responsibility, the customer's order will fall on your head, and whether you can satisfy the customer will become your business.

Therefore, when Fu Yu took the initiative to say "I will, I will", even Wang Yulong and Liu Zhangpeng were very surprised.

Just as Liu Yunong understood Fu Yu's character, Wang Yulong and Liu Zhangpeng could see that Fu Yu had always been a person who did not tell lies.

He said he would, and he really would!

Moreover, Fu Yu was the chef of the Maxima Hotel, so they had known about it for a long time.

Maxima Restaurant is a century-old restaurant in Bei'an. If there are any classic and old-style dishes in the local area, Maxima's kitchen will definitely make them.

It is not uncommon for Fu Yu to cook the local classic fried noodles.

However, being able to agree to Fu Yu's leadership without hesitation in the current situation is also inseparable from Liu Yunong's approval of Fu Yu!
According to his personal habits, Fu Yu directly gave Xiao Gong a list of food preparations.

The existing ingredients are prepared immediately, and those that are not available are immediately purchased by the buyer.

Fortunately, for seasonings like yellow sauce that need to be purchased from manufacturers, Shangshi Private Kitchen has always been the main store to directly batch the goods, and then distribute them to other branches.

The branch in Bei'an is newly opened, so the seasoning is particularly well prepared.

Fu Yu proposed to make yellow sauce, but before he could ask, Xiao Gong asked, "Chu Fu, do you want Liubiju, or Guixinzhai?"

"Guixin Zhai!"

Good guy!
My own chef is really a big business, and even the hard-to-find Guixinzhai dried yellow sauce is in stock.

Once you have something, you don’t have to worry about cooking.

According to the cooking method on the classic old taste recipe, there is one more procedure than what Zhao Meng taught before, that is, pour the dried yellow sauce into a container, add some cooking wine and cold water, make the yellow sauce watery, and use a colander to pour the dried yellow sauce into a container. The bean dregs and sand are filtered out, and then steamed in a pot over high heat.

The purpose of this is to fully release the aroma of the yellow sauce.

When using rice wine, pay attention to dilution.

The role of rice wine is to remove the beany smell through this volatile energy.

When mixing, add wine a little bit, otherwise you will put too much wine in one go, and it will easily form lumps when stirring.

These are the operation details specially marked in the classic old taste recipes.

Fu Yu looked over and wrote it down carefully.

After all, the details are the key to a good dish~
(End of this chapter)