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

"Is the dough ready?"

Lin Xu walked into the pastry department, looked at Niu Chuang and asked.

"Reconciled, just reconciled less than 10 minutes ago, can't you use it now?"

While talking, Niu Chuang opened a basin next to it, and inside was a dough covered with dry powder, which looked a bit hard.

Lin Xu looked at it and said:
"Okay, this kind of alkali group will become softer and softer, so you have to press it quickly while it's still hard, otherwise, if it becomes soft, you won't be able to press it with a bamboo pole."

When Niu Chuang heard it, he immediately picked up a smooth moso bamboo with the thickness of a bowl from the noodle section, and inserted the thick end of the moso bamboo into a fixing device on the inner side of the chopping board.

Lin Xu took out the dough and put it under the moso bamboo.

Niu Chuang straddled the other end of the moso bamboo with his legs, and began to press the noodles one by one. This step was exactly the same as Zhusheng noodles, but Wuhu and Zhenjiang and other places did not call it Zhusheng noodles, but Tiaomian.

The chef is holding the moso bamboo and making the noodles jumping and jumping. It is called jumping noodles, which is really vivid.

With the rolling of moso bamboo, the originally round dough becomes flatter and flatter. When the dough becomes a dough piece of about two centimeters, stop, fold the dough piece in half, and continue pressing.

Folding and rolling in half in this way three times, the dough that was originally dry and hard became soft, and the rolled dough was smooth and very beautiful.

"Hey, the noodles are really different with the addition of alkali."

Niu Chuang was a little surprised. He thought that such a blind crush would cause the car to overturn, but he didn't expect this to be the correct way to use it.

Xiaodao noodles are different from Lanzhou beef noodles. Xiaodao noodles are made by adding alkali when kneading noodles, while beef noodles are made from dough and then wiped with gray water. The two seem similar, but the final effect is completely different.

Lin Xu said:

"Xiao Dao Noodles are not cooked right away. You have to wait for a while after cutting to make the noodles softer, so that they are soft and smooth after cooking. The elderly and children like to eat them."

Xiaodao noodles are not as springy as Zhusheng noodles, nor are they as firm as northern hand-rolled noodles, but the taste of waxy and slippery is still something that many people will never forget.

At this moment, the dough has gradually softened, so Lin Xu didn't continue to roll it with moso bamboo, but picked up a rolling pin, and continued to roll the dough rolled by moso bamboo into thin slices.

The moso bamboo is only roughly passed through, and the noodles become smooth and smooth, but the thickness of just over two centimeters still cannot be directly processed into noodles.

You need to continue rolling it with a rolling pin.

During the rolling process, sprinkle some dry starch on the dough from time to time.

This will not only prevent sticking, but also make the dough smoother and taste better.

After rolling out the noodles thinly and stacking them together, Lin Xu picked up the kitchen knife and started cutting the noodles.

To be precise, this step should be shredded, because the copper wire is required to be as thin as this, so thin noodles can be cooked after rolling in water, and taste soft and smooth.

Thin noodles are cut out, do not cook in a hurry, but sprinkle some dry starch first and shake them apart.

Next, fill the large pot used for cooking noodles with water and start boiling water.

Taking advantage of this gap, Lin Xu went to check the broth that needed to be used. The crucian carp soup and pork bone broth were already boiled, and Che Zai also blanched some vegetables.

When the broth and fish soup are out of the pot, seasonings such as salt, light soy sauce, soft white sugar, and pepper are added.

After the noodles are cooked, just scoop a spoonful and pour it in a bowl, no need to add additional seasonings.

Put the broth and vegetables and other ingredients next to the noodle cooking pot in the noodle section, Lin Xu took another stainless steel wok by the way, heated it up, poured in the shrimp roe to be used, and baked it again.

Although the shrimp roe is roasted, the umami taste will not be enough after a long time. It is best to re-roast before eating, so that the umami taste of the shrimp roe will be more intense and delicious.

At this moment, there are already many people sitting outside, everyone is waiting to eat Xiaodao noodles, even Mr. Yu from the supermarket next door is sitting in the booth full of expectations at this time, wanting to try the so-called Xiaodao noodles. tasty.

After Lin Xu finished frying the shrimp roe, the water in the noodle pot was already boiling.

He said to the cook next to him:
"Let's start setting up the bowls. Put half a teaspoon of cooked lard in each bowl."

After speaking, he scattered the noodles into the pot.

The large stove dedicated to the kitchen has super strong firepower. The boiling in the pot never stops from the beginning to the end of the noodles. Using this kind of boiling water to cook the noodles, even if the quality of the noodles is poor, the cooked noodles are extraordinarily delicious.

The reason is that the boiling water can completely wash away the starch contaminated on the surface, so that the noodles will be smoother.

But this method of boiling noodles can only cook thin noodles, and they must be taken out immediately after cooking, otherwise the noodles will be soft and swollen, and then boiled.

As a native of southern Jiangsu, Zhuang Yizhou is no stranger to this kind of face.

He smiled and said:

"When cooking noodles, put a lid on it. It is Zhenjiang's famous pot-covered noodles. It is said that the pots used in the oldest restaurant have been boiled for hundreds of years..."

Che Zai was a little surprised:

"What do you mean by putting a lid on the pot? Are you going to re-cook the oily smoke from the lid into the noodles?"

Zhuang Yizhou was not very proficient in this kind of pasta, and he didn't know much about similar allusions. Now he was asked by Che Zai out of the blue, and he really couldn't answer it.

Lin Xu took over the conversation and said:

"Actually, it acts as a little cold water. Boiling water will boil the noodles, so I put a pot in it to make the water in the pot boil, but because of the pot cover, it can't boil, so the noodles are cooked. It’s faster, and it’s a little later, so it won’t be boiled... It’s a way to save charcoal.”

In the past, charcoal fire was more expensive. If you put cold water in the pot, the amount of charcoal fire will be increased.

And putting a pot cover in it can play the role of cold water, but it will not let the warm water in the pot drop and prolong the cooking time.

It's just an indirect means of saving fuel.

As for the relevant legends about the small knife noodles such as the Shandong woman seeking her husband a thousand miles away, or the private visit of Emperor Qianlong in micro-clothes, just listen to it for fun, there is no need to take it seriously.

After the noodles boiled in the pot for about 30 seconds, Lin Xu turned off the fire, took a colander in one hand, and chopsticks in the other, scooped out the noodles from the pot with chopsticks, and immediately poured them into a bowl with lard.

When placing the chopsticks, the chopsticks should not be loose, and the picked up noodles should be slowly placed on the bottom of the bowl.

To the last ten centimeters long, spread along one side of the bowl to the other side, so that the noodles lie parallel to each other in the bowl, which looks very beautiful.

The dough in the Yangtze River Delta region, whether it is Xiaodao noodles, Yangchun noodles, or big meat noodles, eel noodles, the steps of filling noodles are basically the same.

The last chopstick noodles should be placed flat on the top, so that the noodles are in a parallel state one by one, which increases the beauty.

Arrange the noodles, put a spoonful of hot vegetables with chopsticks, pour a spoonful of fish soup or broth, pinch a pinch of chives, and sprinkle a small spoonful of shrimp roe. This bowl of delicious-smelling small-knife noodles is officially completed. .

The shrimp roe should be put last and sprinkled on the top, which is more delicious, and the top shrimp roe and the bottom lard are fresh and fragrant, which can form a huge impact on the taste.

Bowls of noodles are put into bowls, topped with side dishes, poured with hot soup, sprinkled with shrimp roe, and quickly sent outside.

It stands to reason that this dish cannot use hot green vegetables, but must use prepared green heads.

The so-called green head generally refers to the topping made of green vegetables. Eating it with noodles can not only increase the taste, but also make the nutrition and balance.

Outside the kitchen, Aunt Sun looked at the small knife noodles in the bowl, her eyes were a little dazed:

"I didn't expect to be able to eat the delicious food from my hometown in Wuhu in Beijing. This noodle looks very tempting, unlike northern noodles, which are always messy when served on the table."

The noodles lay neatly in the bowl one by one, which looked really pleasing to the eye.

And the granular shrimp roe on the top makes people have a little more desire and idea to explore.

"Wow, is this the shrimp roe noodles? It smells so fresh."

Shen Jiayue sighed in admiration, and just as she was about to eat the bowl, Aunt Sun reminded:

"Don't eat it. Stir the noodles first. Lard is usually put under the noodles. Eat it without stirring. You may eat a mouthful of lard later, which will make you greasy."

Shen Jiayue flipped it over with chopsticks, and sure enough, a large ball of oil flowers gushed out from below, exuding a strong fragrance.

"Ha, there really is lard!"

When Aunt Sun saw this scene, she felt that Lin Xu's noodles were authentic.

Zeng Xiaoqi on the side held a bowl and smelled:
"Hey, this taste is worth waking up early... As the saying goes, it's better to be happy alone than to be happy alone. I have to take a photo and send it to Baobao Yan, so that she can also experience the deliciousness of the small knife noodles."

As soon as the words fell, there was a sound of high heels going upstairs in the stairwell.

Immediately afterwards, Chen Yan appeared in front of everyone with a bag on her shoulders.

"Hmph, I knew some people would poison, so I threw myself into the trap."

The recent weight loss plan has been very successful. Chen Yan has perfectly reduced to 99 catties, her skin has become firmer, and her belly has disappeared.

Originally, she was supposed to take advantage of the victory and pursue the pursuit, lose another ten pounds, and earn the title of the most beautiful girl in the circle.

But for some reason, every time her weight dropped below one hundred catties, she couldn't help but want to eat something, as if she had reached the limit of losing weight.

This inexplicable feeling made Chen Yan very distressed, so she decided to have a bad day.

The beginning of the bad show is to drive to the store to eat small knife noodles.

Seeing some noodles being delivered, she held them in her hand, stirred them with chopsticks, and took a big mouthful.

The moment the noodles entered the mouth, Mr. Chen felt tears welling up in his eyes.

After eating so many fat-reducing meals, the feeling of eating carbohydrates is still the most enjoyable.

The noodles are soft, but a bit pliable, and they are very smooth in the mouth. With shrimp roe, broth and lard at the bottom of the bowl, it feels really enjoyable.

"I didn't expect the small knife noodles to be so delicious, Yueyue, what kind of soup do you eat?"

"The crucian carp soup is very delicious. There is lard at the bottom of the bowl, which is very comfortable to eat with it."

"Then I'll have another bowl later."

Without even thinking about it, Chen Yan made up her mind to have another bowl.

I sighed while eating, and I couldn’t lose weight until I lost [-] catties several times in a row. I felt that I had encountered a bottleneck in weight loss, which is the so-called plateau period.

The plateau period refers to that during the weight loss process, the weight will remain unchanged for a few days, showing a straight line in the weight loss curve, which looks like a platform on a mountain road, so this period is called the plateau period.

Dou Wenjing said:
"Didn't the plateau pass by gritting your teeth and persevering? How persistent are you."

Chen Yan took another mouthful of noodles:
"I also want to persevere, but for some reason, every time I reach this point, I can't persevere."

Downstairs at the service desk, Dundun, who was sleeping, suddenly opened his eyes.

Hmph, you made a wish to lose weight to a hundred catties, and now Benmiao has helped you achieve it, but you are still not satisfied?
Forget it, for the sake of your upcoming wedding, I will help you forget it again, anyway, if you find out that you are pregnant later, you will definitely make it up...

Dundun turned over and continued to sleep soundly.

When I was woken up in the shop early in the morning, I thought there was something delicious, but I didn't expect that it was noodles that adults could eat. The little cat was full of grievances.

While he was being wronged, a strong meaty smell suddenly came over.

The little guy opened his eyes, only to find that there was a plate of steamed pork liver paste in front of him, with egg yolk and salted duck egg yolk in it, which smelled very tempting.

The little fat cat, who was still full of grievances just now, got up, stuck his head in the plate, turned into a pig, and started cooking.

Lin Xu rubbed its head and said:
"It's prepared for you during the time when the noodles are cooked. Eat slowly. I'll go up to eat the noodles first, and I'll collect the dishes later."

When Dundun heard that his father hadn't eaten yet, he immediately pouted his butt and rubbed against Lin Xu, and let out a soft cry:

"Meow~~~~~~"

Lin Xu said:

"Eat, I'll go back upstairs and start eating noodles."

This morning, in addition to small knife noodles, there are actually high-carb foods such as fried cakes, fried dough sticks, and sesame cakes, so that everyone can maintain their energy as much as possible.

Back upstairs, Shen Jiayue looked at Lin Xu and asked curiously:
"Xu Bao, how do you make the big meat noodles?"

"Pour the boiled noodles into the broth, and put a piece of pork or pork on it."

"What about the eel noodles?"

"Replace the sub-meat with shredded eel that has been fried and then simmered over low heat. It is shredded eel noodles."

Shen Jiayue blinked:
"That is to say, the hundreds of types of noodles in the Yangtze River Delta are purely because of the different toppings?"

Lin Xu nodded:

"That's right. The noodles are basically the same. The difference is the toppings. There are hundreds of toppings. Whatever toppings you put on are the noodles. Otherwise, how could there be so many kinds of noodles?"

Take a bite of the delicious noodles and another bite of fried dough sticks. Today's breakfast is really good.

Aunt Sun said:
"In the area around Nanjing and Shanghai, fried dough sticks are wrapped in pancakes, and some pickles are put inside. It's called foot wrap. It doesn't sound good, but it's delicious."

Lin Xu originally thought that only the capital city had some delicacies with no particular names, but he didn't expect that the Yangtze River Delta region also had them.

Zeng Xiaoqi said:
"There are also coffin boards in Baodao. When I was filming a cultural and travel program on TV, I also ate chicken dung and rattan pancakes... This kind of local snack has a variety of names."

While eating, Lao Huang came to deliver the ingredients.

He carried a box of deer tendon and handed it to Che Zai:

"I bought deer tendon, when will I start making it, Brother Lin?"

The deer tendon is dried and needs to be soaked before it can be used, and the soaking is not done overnight. The water soaking method is estimated to take more than two days, even the oil soaking method takes a day and a night.

Thinking of this, Lin Xu said:

"Tomorrow afternoon, I will send out these deer tendons today, and it will be ready by tomorrow afternoon. Then I will make a braised deer tendon for everyone to try. I heard that this thing strengthens the body and bones. Uncle Sun, you old people You can try it."

The old grandson took a sip of the soup in the bowl:

"We are in good health. We don't need to eat these, you can just eat them. I have to get the license plate done quickly in the past two days, and then I will go fishing in the suburbs."

Now he is only thinking about taking Dundun out for fishing, and he doesn't take other aspects seriously at all.

Nothing delicious or delicious is as enjoyable as fishing.

Aunt Sun looked at Lin Xu and asked:

"Xiao Xu, how do you make shrimp roe and bamboo shoots together? My family has some shrimp roe brought from my hometown during the Spring Festival. I don't know how to eat them besides noodles."

"Cut the bamboo shoots into hob pieces and fry them in warm oil for 2 minutes... Forget it, let me demonstrate it to you."

Now that we have eaten, Lin Xu felt that Aunt Sun might not be able to remember how to do it just by talking about it, so he started to do it directly.

Anyway, the employees on the evening shift have not arrived yet, so the shrimp roe and bamboo shoots will not be wasted.

Just do it, he came to the small kitchen, took a bamboo shoot, peeled it and cut it into hob pieces.

Bamboo shoots contain oxalic acid, so they cannot be eaten directly, as they will have a bitter taste, but if they are fried in warm oil, the strange smell can be effectively removed, leaving only the tenderness of the bamboo shoots.

During the bombing, Lin Xu said to Aunt Sun:
"Twenty to three times the oil temperature is enough, it can't be more than 3%, it will fry the water out of the bamboo shoots, so fry it for about [-] minutes, and then take it out."

As he spoke, he fished out the bamboo shoots and poured out the oil in the pot.

Put the frying pan back on the stove, heat up and add a tablespoon of shrimp roe, stir-fry slightly with the base oil in the pan, and stir-fry the fresh aroma of the shrimp roe.

Then pour in the fried bamboo shoots and stir fry, add a little light soy sauce, and then pour in a bowl of broth.

Take the opportunity to add a small spoonful of salt, a little sugar, a little dark soy sauce, a little pepper, simmer for a few minutes, add water starch, let the soup wrap the shrimp roe on the surface of the bamboo shoots, and put it on a plate.

"This method is very simple. Using lard can increase the flavor, but if you don't like to eat too greasy, you can use ordinary vegetable oil."

Aunt Sun picked up a bamboo shoot and tasted it, her eyes were full of surprise:

"Oh, these bamboo shoots are really fresh, and the taste of the shrimp roe is so strong. This kind of dish really has to be made by Xiao Xu. It's so delicious. I'll try it at home when I'm not busy."

Lin Xu brought out the finished shrimp roe and bamboo shoots, which were originally reserved for the night shift employees to eat, but as soon as they were brought out, Chen Yan, who was completely rotten, picked up a piece and sent it to his mouth:
"Wow, this is delicious, fresh and tender, comparable to braised winter bamboo shoots in oil."

Shu Yun, who was pulling the noodles, took a sip, and simply poured a little shrimp roe and bamboo shoot soup into the bowl. After mixing it with the noodles, the shrimp roe noodle was instantly upgraded to bamboo shoot and shrimp roe noodle.

She tempted Chen Yan while eating:
"Baby Yan, don't order anymore? It's delicious when mixed with noodles."

Chen Yan wiped her mouth and said:
"Forget it, I'm still waiting to wear a wedding dress to receive your admiring gazes. I have to eat it again. I'm afraid everyone who greets me will be ridiculed... Go to work, women who struggle are the most beautiful!"

Her words also infected Shen Jiayue:

"Xubao, I also want to fight, what shall we shoot today?"

What to shoot?
Thinking of taking braised deer tendon tomorrow afternoon, it would be a waste of time not to take some delicious food today. He pondered for a while, and suddenly thought of Qiu Yaozu.

By the way, since the system has arranged to shoot dishes with retired famous chefs.

Then just take a picture of Qiu Yaozu's famous dish, just to steal a wave.

Thinking of this, he picked up the phone and called Qiu Yaozu:
"Uncle Qiu, if you're not busy today, let's shoot a show together?"

"Okay, I'm not busy, what kind of food are you shooting?"

Lin Xu said:

"I want to take pictures of your specialty dishes, can I?"

"This one……"

Qiu Yaozu on the other end of the phone hesitated:

"This dish is a bit complicated, are you sure you want to take a picture?"

complex?

Lin Xu's curiosity was suddenly aroused.

Aren't the more complicated dishes more high-end? Compared with high-end dishes, complexity is nothing!

He said immediately:
"It's okay, Uncle Qiu. I'm not afraid of complexity. I just want to show the complicated Huaiyang cuisine production process to netizens...By the way, Uncle Qiu, where did you shoot it? Is your home still in the restaurant of Lin Kee Food?"

Qiu Yaozu thought for a while and said:

"Let's take pictures in your store, this dish is not suitable for home cooking..."

Lin Xu's curiosity was aroused:
"Uncle Qiu, what's the name of this dish?"

"Emerald Pearl Fish Flower!"

--------

This chapter is 5400 words, ask for a monthly pass!