Food: How come this boss knows everything?

Chapter 187 Biangbiang Noodles

"Boss, the bamboo in your store is so strange, how come it grows so fast?"

When getting off work, Comrade Ma Jinge came down from upstairs and saw the bamboo at the corner of the stairs, he couldn't help but feel curious.

As he spoke, he gestured with his hands.

Li Rui actually knew better than her that the bamboo yesterday was just a seed that had not sprouted.

But in order to educate the employees,
Still showing the boss's attitude:
"It's just like cooking. Only when you put in the effort, can you grow taller."

"Is that right?"

Ma Jinge's little head was filled with doubts.

"Why did I lie to you?"

The employee was easy to talk to, and Li Rui coaxed her away.
But I still checked the height of the bamboo carefully.

The growth is not encouraging.

It's a bit surprising.

There were no bamboo shoots under the flowerpot, and Li Rui didn't know what to do with it.

It can only continue to grow.

Life of running a shop is fulfilling and interesting.

I come here in the morning to make soup, knead noodles, and prepare stewed meat. It's a little busier at noon and in the evening, but it's quite fun because there are fun employees around.

Of course, in addition to being a shop owner, Li Rui is also a food lover.

Today, all the promotion expenses of the cosmetics company have been received.

Although it’s not much, it’s a windfall.

It feels like suddenly finding a hundred-dollar bill in your trouser pocket while sorting your clothes.

There was also an aunt from abroad who made a delicious bowl of noodles for foreigners thanks to her mutton noodle tutorial.

The number of fans is growing, and more and more people are noticing this food lover.

But it also made Li Rui feel a little bit of the trouble that "the more famous you are, the more trouble you will have."

“@Jianghai Taihelou, come and learn how to make noodles with soybean paste.”

Li Rui just wanted to quietly open a small shop and set up a small stall, and didn't want to get involved in all kinds of competition in the industry.

Netizens, however, seem a little concerned.

So Li Rui also pinned his reply in the comment section:
"I am just one person's opinion. There are many ways to cook delicious food. This account is just for sharing. I will be very satisfied if I can give you some inspiration."

Unexpectedly, these words made people feel that Li Rui had been wronged, and they expressed their support in the comments:
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"Boss Li, don't worry about it. Customers will vote with their stomachs."
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"Fighting is fun!"
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"Come on, Boss Li!"
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“@Jianghai XX Building, Jianghai XX Hotel.”

A small restaurant owner who suddenly emerged, without any label of being a state banquet chef or a direct disciple, unexpectedly stirred up the food circle in Jianghai City.

This is not a good thing.

Since Li Rui started his career, the strongest competitor he has ever faced was a fried skewers seller at the Taoyuan night market.

But if some colleagues really pay more attention to it, that only means one thing.

The delicious food shared by Boss Li is indeed worth mentioning.

Moreover, in Li Rui's eyes, the most important thing is that every kind of food he makes is delicious to the customers.

As for competitions, peers, and teachers, they are all secondary.

The real world is full of troubles, so it’s better to take care of the kittens when you have free time.

Little Naitang is very friendly.

When Li Rui stretched out his hand, the kitten would hold his palm with its four paws.

Then he bit Li Rui's palm with his milk teeth.

Maybe the calico has already taught some cat social etiquette, or maybe the kitten is not very strong.

When the kitten chews,
It makes people feel itchy and very comfortable.

"Harder, Toffee Master."

"Meow~"

Midnight,

System settlement.

The new hidden achievement [Sticky] rewards you with a "Transaction Commission", a small sum of cash that will be deposited into your Jianghai Bank account.

The new dish is three-in-one biangbiang noodles.

The two words "biangbiang" may have stumped the system that is about to hibernate.

But after Li Rui took a quick look at the method, he found that sometimes the sound is more vivid than the text.
Fonda Plaza shop.

We are only 112 bowls short of the target for mid-November. Judging from the business performance in the past few days, there should be no problem in completing the target today.

But we can't relax until the last day.

Li Rui was preparing for today's biangbiang noodles.

Maybe it has something to do with the season.

Although Zhajiangmian was launched earlier, its sales volume ranked last because it does not have noodle soup.

However, the fried sauce and marinated meat come in handy in today's biangbiang noodles.

The three-in-one biangbiang noodles, “three” refers to the three kinds of臊子.

One of them is fried bean paste.

The other one is scrambled eggs with tomatoes, a home-cooked dish that I made many times when selling boxed lunches.

But this dish is different from being eaten alone and made into sauerkraut or stewed meat.
There are still some differences.

Heat a little bit of oil in a pan. When the oil is hot, add the egg mixture into the pan.

Because of the extra oil, the eggs are fluffier.

If there is more oil, you can also use a spatula to pour the hot oil on the egg liquid.

Better results.

After the eggs are fried, remove them from the oil and set aside.

Leave a little oil in the pan, sauté chopped green onions, then add tomatoes.

Add an appropriate amount of salt when putting tomatoes into the pot to make it easier for the tomatoes to release juice.

After the soup is fried, add the eggs into the pot.

Add clean water,

Add salt, sugar, MSG and pepper to taste.

A small amount of tomato sauce makes the soup red and rich.

Compared with the dish of scrambled eggs with tomatoes, when making臊子, more water is added, so there is more soup, which can adhere to the noodles better.

Compared with the tomato and egg hand-rolled noodles topping, the eggs fried in hot oil have a stronger aroma.

The last type of the three-in-one is oil splashing.

After the noodles are cooked, sprinkle a little chopped green onion, minced garlic, chili powder and white sesame seeds on them.

Then add a spoonful of hot oil.

With a "sizzling" sound, the aroma of onion, garlic and chili is brought out.

The fried sauce and tomato and egg stew in the three-in-one dish can be prepared in advance.

If you want to pour the oil, you need to wait in line after the customer places the order.

The three-in-one prefix is ​​easy to understand, and the next one is "biangbiang".

This name may be related to the accent of the origin area.

But it is still very accurate to describe the sound made when making noodles.

Banmian and Zhajiangmian noodles are made in the same way.

After pinching out the dough, knead it into a round column.

Then use a rolling pin to roll it into an oval flat sheet.

The key point of the small operation is,
Thick in the middle and thin on the sides.

It is more convenient for stretching exercises afterwards.

Hold both ends of the dough with both hands, stretch your arms gently outward, and stretch the dough to a certain length.

Then, while the noodles were not paying attention,
Apply force slowly and stretch the arms holding the dough to the desired length.

When stretching the noodles,
A warm-up, a sneak attack,
This can make the thickness of the noodles more even.

A dough, after being pulled, becomes a whole wide noodle.

During the stretching process, the dough will inevitably hit the chopping board due to the movement of the arm, making a sound.
“biang~biang ~“

the sound of.

That’s why it’s named biangbiang.

(End of this chapter)