Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 573 When egg sauce is mixed with hand-rolled noodles, even those who have no appetite will have a big bowl! 【Subscribe】

"Old Yuan, have you started frying the sauce yet?
As soon as Dai Jianli entered the kitchen of Building No. [-], he yelled inside.

Yuan Debiao poked his head out from the pastry area, holding a two-meter-long rolling pin in his hand, as if holding a golden cudgel:
"No, I'm preparing to roll noodles. Egg sauce is suitable for mixing with noodles. The noodles I bought are almost tasteless, so I'm going to make some hand-rolled noodles... Brother Lin came just in time. Try our egg sauce noodles later .”

Lin Xu said:

"Hand-rolling noodles is my strong point, why don't I do it."

When Yuan Debiao heard it, he was immediately happy:

"I've completely forgotten about it. Linji Gourmet specializes in hand-rolled noodles, so you can enjoy it later."

Lin Xu washed his hands and saw that a large amount of noodles had been mixed in the basin, so he tested the degree of looseness with his fingers.

He said to Yuan Debiao:
"I can't roll it right now, I have to relax for a while, why don't I make egg sauce first, the noodles can be put into the pot soon after the sauce is ready, so that it doesn't get lumpy, and it tastes more refreshing."

For those who are not good at rolling noodles, it takes half a day to make noodles by hand.

Lin Xu basically eats noodles in a bowl, but today he eats noodles mixed with egg sauce, and he feels like he can't stop the car.

Just like the meat sauce for fried noodles with fried sauce, there is a lot of oil left in the scrambled eggs, but not long after the sauce is poured in, all the fat in the pot disappears.

If it is not convenient to fry, then change it to fry.

When he was busy, he did not forget to remind Lin Xu:

After two bowls of noodles, Lin Xu actually wanted to eat more, but his stomach was already a little bloated.

Yuan Debiao said:
"I really want to drag the boss of the store I visited yesterday to see how the real Northeast egg sauce is made. The fried one is unpalatable, and there are still leftovers. Originally, I thought that I was a fellow, so I said a few words As a result, as soon as I opened my mouth, the other party said, I am annoying you Internet celebrities the most, and you will ask for free bills every now and then, and if you dare to raise the free bill today, you will call the police immediately!"

This is a more patient step.

When the supply of meat and eggs in other places is still relatively tight, the Northeast people have already played tricks with eggs.

At the same time, the aroma of the sauce also became more intense.

As for chopped green onion and two kinds of hot peppers, cut them into the size of soybeans.

Let the fresh and spicy taste of the ingredients be absorbed by the sauce, and fry the ingredients at the same time, so that it is more enjoyable to eat.

Only then did Lin Xu say:

Put the eggs into the pot, and the oil in the pot is almost hot now.

Lin Xu didn't expect to be so particular about it.

Cut the ginger into fine pieces, and the amount should not be too much, otherwise the sauce will be heartburning, and it will be too painful for those who don't like ginger.

Stir well again, and stir the sauce as thin as possible, so that it is easier to fry the aroma.

Generally chop less and put less, just add a flavor to the sauce.

At that time, it is suitable to put eggs.

Now that Lin Xu has taken over the rolling of noodles, he is ready to go back to the cooking area next to him, make the egg sauce, and show Brother Lin the recipe of this sauce.

The sauce in the pot was fried for about 5 minutes, and gradually became oily.

Yuan Debiao explained to Lin Xu while he was busy.

This really needs to be well planned. For example, Senior Brother and Lao Dai basically look for restaurants with an average per capita of more than [-] yuan.

Dai Jianli originally planned to go back after dinner, but when he heard that there would be activities later, he also stayed. Since he is making snowy bean paste, let's try it.

Especially when eating soft and juicy eggs, it is more enjoyable than eating meat.

Lin Xu smiled and said:

Yuan Debiao put these red bean paste fillings into the potato starch and rolled them, so that the surface is covered with starch, so that the protein paste can be easily hung.

Although there is only one word difference between ham and ham sausage, the taste, taste and price are all very different.

Ham is an inseparable ingredient for high-end dishes in all major cuisines. As for ham sausage, it is also suitable to be paired with instant noodles.

This is because it is absorbed by the sauce.

After cracking the eggs into the basin, he put a spoonful of salt, a little soft white sugar, and a tablespoon of strong white wine into it.

Yuan Debiao said to Lin Xu while fiddling:

Put the noodles into a large bowl, pour some egg sauce into it, stir it, and take a bite with chopsticks. It feels so enjoyable.

It didn't take long for the scent to reappear.

Stir-fry for another 2 minutes. When there is no oil in the pan, pour the fried eggs into the pan, stir-fry quickly, and hang the sauce evenly on the eggs.

Yuan Debiao poured the minced ginger into the pot, fried it with scrambled eggs, and then poured the prepared sauce into the pot and started to fry the sauce.

Yuan Debiao put the sauce in the pot into the basin, Lin Xu kept the whole process in mind, and went to make hand-rolled noodles.

Putting soft white sugar is to use the effect of sugar to enhance the freshness, so that the freshness of the eggs is more intense.

The bigger the restaurant, the more it cares about its reputation, so the two of them haven't been beaten up yet.

Dai Jianli said to Lin Xu:

This kind of dessert dish fried at low temperature is really popular.

It may not be so delicate to make this sauce at home, but in high-end restaurants, especially places like Diaoyutai, every step is exquisite.

The staff meal in Building No. [-] at noon today is noodles with egg sauce, so we need to prepare more to avoid not having enough food.

Taking advantage of this turning momentum, he slowly poured the egg liquid into the pot.

Originally, he thought that the noodles mixed with egg sauce were the same as fried noodles, but after eating it, he realized that the egg sauce was a little less greasy and plump than the fried sauce, and at the same time it was a little more delicious.

As for high-grade liquor, it can quickly evaporate and take away the peculiar smell of eggs when the eggs are cooked.

"Basically, I don't do it, unless acquaintances, or some Internet celebrity anchors go to the store, the store will bother to make something... Isn't your Sichuan cuisine Snowflake Chicken Nao the same, do you have ordinary small meals? ?”

The so-called lady's dish is the collective name for sweet dishes in Northeast China.

Then start preparing the sauces you need.

After speaking, he looked at Yuan Debiao's size and asked curiously:
"You're a guy, how dare the shopkeepers be careless? Aren't you afraid you'll beat them up?"

As far as senior brother and Lao Dai's mouth is concerned, if they really go to a small restaurant to find fault, they will probably be chased by the owner for a few blocks with a kitchen knife in their hands. It is also a big restaurant. They not only want face, but also care about their online reputation, so they dare not mess around.

Lin Xu was also familiar with Yuan Debiao at the moment, and when he saw the pepper noodles, he took the initiative to ask:
"Chef Yuan, why put pepper noodles?"

But don't squeeze too hard, you have to let the egg cubes contain some fat, so that the egg sauce is delicious.

"Where is it? It's the egg sauce that makes the noodles more delicious... Does Chef Yuan have any plans after dinner? Are you going to visit the restaurant today?"

Then add a small spoonful of pepper noodles, a spoonful of oyster sauce, a spoonful of light soy sauce, a spoonful of shrimp paste, two spoonfuls of sugar, and two spoonfuls of rice wine.

Did you just see it?

Generally speaking, noodles with fried sauce seem to be the poor and fastidious people of the down-and-out banner, while noodles with egg sauce are the daily life of ordinary people, and it tastes better.

So Yuan Debiao is going to start in advance, and make egg sauce when the noodles are almost rolled out.

"I want to learn Snow Sponge Bean Paste. I feel that this dish is quite difficult. If I can learn it, I will cook it for my parents and elders. The elderly should like this dessert dish."

He secretly wrote it down, and when the father-in-law came back from a business trip, he would make a meal of egg sauce.

It is the experience explored by countless senior masters.

"Okay, Xuemian Dousha is easy to learn, it's not too difficult for you."

Lin Xu weighed it. Each regiment weighed about twenty grams, and the discrepancy was not big.

"If you make it yourself, you basically just pour the sauce into the pot directly after forming the eggs. It's relatively simple to make a dish in one pot, but the disadvantage is also obvious, that is, the sauce is not fragrant enough."

Because the firepower is small and the temperature rises slowly, people who are used to professional stoves suddenly use small family stoves, and they can't follow the feeling at all.

Lin Xu was a little curious. Are eggs added to the sauce?
Yuan Debiao glared at Dai Jianli:
"Don't beep if you don't know how to do it. You have to scramble the eggs before frying the sauce. The eggs are not good, and it's useless to fry them in the sauce."

Yuan Debiao smiled:
"They want me to do it. Once I do it, they will never come out if they don't lie in the hospital for a year... Now I understand why you all go to big restaurants. Big restaurants have face and won't mess around, but small restaurants , I will fix all the shitty things for you."

Yuan Debiao brought a basin and cracked twenty or thirty eggs into it.

Yuan Debiao filled a big bowl, took a sip and said:
"Brother Lin's hand-rolled noodles are really good. They are smooth and chewy, and the egg sauce is even more delicious."

"Normally, you don't need to add salt to the egg sauce, because the sauce contains salt. If you add too much sauce, it will be too salty, and it will taste horrible, but you have to put a little in the egg."

Stirring while pouring, the egg liquid fell into the pot, and at the same time it was formed, it was also pulled out of the filaments.

"Today, these sauces can be eaten in one meal. If you make it at home, fry the egg sauce first, then take out some of the side dishes and fry it again. The sauce with vegetables needs to be eaten in one meal, and the leftovers are not good. .”

But Yuan Debiao added some dried yellow sauce made with broth to the soybean paste.

Generally speaking, the sauce is fragrant but not greasy, and full of umami. Without noodles, it is actually better than fried noodles.

"When you're doing a store-visiting show, no matter what time it is, don't take the initiative to communicate with the store owner. What to say, what ideas you have, you can gently remind me a few words in the show, and it's fine if people don't listen."

You can't criticize all the time, you have to talk about the advantages, otherwise the business will turn around, and if you bite back, it's not going to cause trouble.

If you can't get out of the pot and put it in the pot frequently, you can change it to a lazy way of cooking in one pot.

Under normal circumstances, you only need to use packaged soybean paste to make the delicacy of egg sauce.

Ladies' dishes are for ladies, you old man, where are you holding your chopsticks and smashing them?Come on, let's suffocate this white glass first!
When people from the Northeast dine, they only order ladies’ dishes if there are ladies at the table. If there are all men, they basically just serve wine and food at the table.

This step is a bit like the scrambled egg shreds in Yangzhou fried rice, but unlike the shredded eggs, the egg sauce only needs to be slightly brushed.

Under such a compromise, the dishes prepared are naturally not as good as the restaurant's fast-fire cooking method. Many professional chefs have no choice but to limit this kind of restriction.

Yuan Debiao did not directly pour the egg liquid into it, but first stirred the pot with a spoon a few times to make the hot oil in the pot turn.

The reason is very simple, it is too troublesome to make, especially the snowy bean paste, if you are not an acquaintance, the chef will not be willing to do it if you pay more money.

Use a spoon to stir and fry in the pot constantly, so that the sauce is fried in the pot repeatedly.

If the firepower is not enough, then compromise and make it in batches.

Put it aside after being covered with starch, and then start beating the egg whites.

And the more professional chefs are, the easier it is to overturn on a small family stove.

"I won't go, I have to find out where it is better to explore the store and find a direction. A store that is too small is not suitable, and it is easy to cause trouble. It is better to go to a big restaurant."

Although the Northeast's economy has declined now, before the workers were laid off, the people in the Northeast had always been the leaders in the country, not only living affluently, but also in material wealth.

At the beginning of stir-frying, white water vapor was constantly being fried out. After the smoke was a little less, the aroma of the sauce gradually became prominent.

Heat the oil in the pan, moisten the wok first, and then add a small pot of cooking oil into it.

In this way, when mixed into the sauce, the eggs can hang more sauce and taste more delicious.

Putting salt in the egg liquid will make it easier to form filaments in high-temperature hot oil, so that the egg sauce will taste better.

Everything was ready, Yuan Debiao started production.

A simple lady's dish not only expresses the attributes of the dish, but also shows the domineering tiger temperament of the Northeast gentlemen.

This is a representative dish of Northeast women's cuisine, and it has dominated the Northeast together with candied sweet potatoes for many years, but now, these two dishes have withdrawn from the sequence of most restaurants.

Yuan Debiao poured the chopped green and red peppers and scallions into the pot and continued to stir fry.

In the past, it was necessary to beat the egg whites by hand to make this dish, and it was necessary to beat the egg whites completely to the point where chopsticks would not fall over. This was a huge test of the chef's physical strength and energy.

Moreover, the fluffy egg pieces have crispy filaments, which make the taste richer and more delicious.

The back kitchen of Building No. [-] has ready-made bean paste, and all of them have been kneaded into balls.

"There's a fart. Even if someone makes it, the taste is mediocre. Some restaurants use luncheon meat and ham sausage instead of ham in order to save money. They don't even understand the ingredients. Do you think that stuff can be eaten?"

"In order to enhance the flavor of the sauce, this will make the sauce taste more appetizing and go well with rice."

After Yuan Debiao finished speaking, he put the prepared seasonings aside, and began to prepare chopped green onion, minced ginger, red and green peppers.

When scrambling eggs, you need more oil, so that the eggs will have a fluffy feel. After frying, the excess oil will be filtered out and used for frying sauce without causing waste.

Yuan Debiao quickly stir-fried the eggs twice, and when the surface of the eggs was slightly burnt, he used a large colander to take the eggs out of the pot. When serving, he used a spoon to press on the eggs to squeeze out the excess fat.

"Almost every family in Northeast China eats egg sauce, steamed buns, noodles, dipped vegetables, rice wraps, etc. They are all inseparable, and there are many ways to make it. Every family has a different recipe."

The family practice is all kinds of compromises.

Protein paste is the key to making snowy bean paste, and it is also the soul of this kind of dishes. As long as you master the method of protein paste, you can use it to make snowy chocolate, snowy milk custard, snowy black sesame, snowy taro Mud, Xuemian purple sweet potato puree and other small desserts, mastering the same is equivalent to mastering the entire dessert cuisine.

Hey, is there such a restaurant in the capital?
Dai Jianli is very experienced in this matter, he said with a smile:

"To put it bluntly, this is actually fried sauce made with eggs. It is not very different from diced fried sauce. As long as you add more oil and fry for a while, the sauce will be fragrant and then add eggs. Basically, it will not taste bad. "

After Yuan Debiao finished speaking, he looked at Lin Xu and asked:

Compared with before, this aroma has the fresh aroma of eggs and shrimp paste, the freshness of green and red peppers, the aroma of chopped green onions, and the aroma of sauce. The combination of various flavors makes people smell greedy enough.

At that time, I will prepare scallions, cucumber strips, lettuce leaves, cherry tomatoes, cherry radishes, tofu skin and other dishes suitable for dipping in sauce, so that my father-in-law can feel the charm of dipping in pickles in the Northeast.

Soon, all the egg liquid was poured into the pot, and under the high-power cooking of the professional stove, it quickly formed into lumps.

So he had to put down his chopsticks and planned to cook a meal in the store for everyone to taste.

"I have nothing to do this afternoon, do Brother Lin have any arrangements?"

Not long after, the hand-rolled noodles were ready, and lunch officially began.

Soybean paste saves time and effort, but if you want to pursue the aroma, you have to add some dry soybean paste. Only in this way can the aroma of the fried sauce be strong enough.

The sauce is thicker at this moment, and it needs to be fried for a while, and the fat will re-seep into the sauce, making the sauce in the pot slightly thinner.

Pure egg sauce can be stored in the refrigerator for a long time, just reheat it when eating.

Speaking of Northeast cuisine, Yuan Debiao is full of pride.

Many people think that the restaurant method is cumbersome and troublesome, but this is for better food, stronger aroma and better taste.

Lin Xu smiled.

Dai Jianli looked at Yuan Debiao and asked:
"There aren't many places where you can eat snowy bean paste in Northeast restaurants, right?"

No wonder some people on the Internet say that every time they make noodles with egg sauce at home, there is nothing left.

After Yuan Debiao finished eating, he started to prepare snowy bean paste.

Stir-fry the sauce and then add eggs?

Beat the eggs and set aside.

Continue to fry, and when the water in the sauce is almost fried, the fat will appear again.

The advantage of Zhajiang noodles is that it uses seven plates and eight bowls of noodles to neutralize the greasy feeling of Zhajiang, and various side dishes also enrich the taste.

The oil in the pan was quickly heated.

The three of them slurped their noodles, and after finishing one bowl, each filled another bowl.

Then, beat the eggs with an egg beater.

Egg sauce is one of the representatives.

The egg sauce does not need to be so troublesome, just mix it into the noodles and eat it directly.

Mix the dried yellow sauce and soybean paste together and stir well.

But after adding scallions and green and red peppers, it will have a somewhat strange smell if you put them in the refrigerator, especially the scallions, which tend to smell like scallions, so they should be separated.

And every time they visit the store, the two try their best to discover the advantages of the store.

But now that there is an egg beater, this step is much easier.

Technology changes life, this is not a casual talk.

When Yuan Debiao started beating egg whites with the eggbeater, Luo Shan and Gao Gao, accompanied by Lin Hongqi and his wife, began to inspect the entire scenic spot...

--------

This chapter is 5000 words, ask for a monthly pass!
(End of this chapter)