A mouthful of fried rice at a sky-high price, Old Tang apprenticed on the spot

Chapter 187

The preparations for the first two days were not too busy, that's because most of the work was piled up on the third day.

Although the main ingredient of the Quanyang Banquet is mutton, most of the dishes are matched with the staple food.

Therefore, the restaurant needs to prepare a lot of rice noodles in advance.

In addition, the naan pits that have been aired for a day and night have also dried in the shade and can be opened.

The so-called pit opening is to use firewood to burn the naan pit from the inside to the outside to dry up all the water, then sprinkle salt water on the inner wall of the naan pit several times, and then burn it dry to create a layer of salt in the naan pit. .

The salt layer can not only prevent insects, but also be more compact, which can keep the temperature in the naan pit higher.

It takes a long time to open the pit, and this pit is in the capital area, which is far less dry than the Western Regions, so it will take longer.

Therefore, on the morning of the third day, as soon as Li Yi arrived at the dining room, he took out all the firewood he had prepared, stuffed it into the naan pit, and set it on fire.

In order to prevent the danger of open flames, the staff of the program team built a roof with a fireproof tarpaulin above the naan pit, and installed four high-power range hoods at the front, back, left, and right to absorb the smoke and dust.

Although the cost was a bit high, it was specifically requested by Wang Tian.

She didn't want to be reported by the people of the capital, saying that someone set fire to the palace in the Forbidden City.

In the local Nang pits in the Western Regions, firewood is generally used for making Nang, and coal is rarely used.

Especially when digging a pit, firewood must be used, because coal will release harmful substances such as sulfur dioxide when burning, which may melt into the salt crust, not to mention certain harm to human health, and will also affect the output of the coal. The smell of naan.

After the first round of charcoal was burned, Li Yi melted a basin of saturated salt water, and brought Huang Xiaoming to the edge of the pit.

Use tongs and a wooden stick to pull the red-hot charcoal grill to the center, and Li Yi is holding the salt water, holding it with his hands, and sprinkle it on the inner wall of the naan pit.

It's sizzling!

When the salt water fell on the inner wall of the naan pit, there was a loud noise immediately, and was instantly evaporated into water mist, while the salt inside remained on the inner wall of the naan pit, forming a piece of crystals.

"Wow! The temperature is so high."

Huang Xiaoming flinched in shock from the steaming water mist. Even if he didn't get close to the high temperature above the naan pit, he already felt scorching hot.

"I'll leave it to you next."

After Li Yi showed him how to sprinkle salt water, he handed him the salt water basin, and told him, "Sprinkle it at an angle like me, try to sprinkle it on the inner wall of the naan pit, and don't sprinkle it on the charcoal below.

The temperature inside will drop as you continue to sprinkle water. If you see that the condensation speed of the salt water has slowed down, stop for a while and pull the charcoal fire to let the temperature inside rise again, and then continue to sprinkle salt water.

This is repeated until the temperature of the charcoal fire dissipates, and then you add more firewood, burn the charcoal again, and then sprinkle salt water. "

Hearing Li Yi's instructions, Huang Xiaoming was speechless: "How many times will this be sprinkled?"

"Burning four or five rounds of charcoal should be enough."

Li Yi smiled and clenched his fists at him, encouraging: "Come on, spread evenly!"

This job involves open flames, so he is still not at ease to let Wu Lei do it. Huang Xiaoming is older, so he is more calm.

"Okay, leave it to me."

Although Huang Xiaoming was a little apprehensive, he still took up the task.

"Thank you, be careful not to get burned."

Li Yi explained a few words before returning to the restaurant.

Although it was a bit hot to open the pit, it was still a relatively easy job. There was still a heavy physical job waiting for him in the kitchen, and that was making noodles.

The face-to-face is the most tiring.

The flour from the Western Regions is also high-gluten flour, which is more tiring to mix.

The most important thing is that you can't use a machine on this side, you have to do it by hand.

Considering how hot the restaurant business was last week, Li Yi estimated that at least one hundred noodles would have to be prepared for noodles.

In addition, the noodles are counted as a staple food, so the price is relatively lower, and more customers may order them.

So to be on the safe side, Li Yi planned to prepare two hundred servings of noodles.

In this way, he had to make two bags of flour into noodles in advance.

This is a big project.

According to the principle of three kneading and three awakenings, it takes at least two hours to make a bag of noodles into noodles.

Two bags of noodles is four hours, and it is a busy four hours.

Therefore, Li Yi really didn't have time to watch Kaikeng himself.

When he was busy, Wu Lei and the others were not idle.

Wearing rubber gloves, Liu Yifei and Zhao Jinmai are cutting up huge quantities of yellow radishes and tomatoes.

Wu Lei was fully armed, wearing swimming goggles and a nose clip. In front of him was a mountain of onions, which he wanted to cut into shreds and cubes.

These are all physical tasks. After a whole morning, everyone hardly said anything, and they were busy all the time.

Finally at noon, Liu Yifei and Zhao Jinmai finished cutting all the carrots, and Li Yi also brought out the first bag of noodles.

"Brother Yi, when will you eat? I'm so tired."

Zhao Jinmai rubbed his wrist and asked Li Yi.

They cut the yellow radishes all morning, and their hands were sour. Now they are dizzy when they see the yellow radishes.

"hungry?"

Li Yi rubbed the face mask, glanced at them, and said with a smile, "Okay, then I'll do it now."

Noodles are the most common meal eaten by people in the Western Regions. It is called Langeman in Uighur.

It came from the same school as the Latiaozi masters in the Shaanxi-Gansu-Ningxia region, and it was introduced to the Western Regions Province through immigration along the Hexi Corridor.

The key to the deliciousness of Western Region noodles is the noodles, and the second is the topping, which is the dish code.

Because the local diet is mainly beef and mutton, the toppings of the noodles are also fried with beef and mutton.

Li Yi planned to fry three toppings, one was fried pork, one was spicy pork, and the third was wild mushroom meat.

Of these three toppings, the first two are the most well-known toppings in the Western Regions, and everyone likes to eat them.

The wild mushroom meat noodles are less well-known, but the taste is very distinctive, not worse than the first two.

Li Yi had already marinated the mutton before making the noodles.

Now it has been marinated and delicious, and it can be fried directly.

After taking out the marinated meat, Li Yi started to fry it.

Seeing him getting angry, the three of Wu Lei washed their hands and surrounded him.

"starving."

Wu Lei swallowed his saliva: "I didn't eat in the morning, and I just waited for this meal. Today is my high-carb day! I want to eat to refresh myself!"

Zhao Jinmai looked at Li Yi scooping up several spoonfuls of oil and pouring them into the pot, and asked in surprise, "Do you need so much oil?"

"The oily meat must be too oily." Li Yi explained casually.

Hearing his words, netizens from Jin Province in the live broadcast room became excited.

"Brother Yi has ever made oily meat? The people of Jin Province are ecstatic!"

"The oily meat is made of pork, how does Brother Yi use mutton?"

Li Yi could also see the audience's barrage, and then he slid the meat while explaining: "The fried pork used for noodles was indeed introduced from Jin Province to the Western Regions, but the method has undergone certain changes.

The oily meat in the Western Regions is all made of beef and mutton, and there are some minor changes in the side dishes.

The oily pork noodles I made are Qitai style, which is the QT county where the Bayi Flour Mill we use is located.

In terms of fried pork noodles alone, Qitai's fried pork noodles are definitely the ceiling of the Western Regions Province. "

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(End of this chapter)