Chef Chat Group

Before the age of fourteen, they were all intermediate chefs or above.

If he didn't break through to the intermediate chef level at the age of fourteen, he wouldn't be able to enter the high school, and he would be expelled directly.

If they can graduate, these Yuanyue chefs will basically become senior chefs before the age of 18!

Nearly twenty years old, and junior cooks are neither.

In the eyes of Yuanyue and others, it is equivalent to 20 years old, and it turns out that the education level has not reached the standard of the first grade of elementary school, which is ridiculous.

Bamboo noodles are repeatedly pressed with bamboo poles, in fact, to make the dough gluten. After the dough is gluten, it will be more elastic, so the dough can be rolled thinner.

Coupled with superior knife skills to cut noodles, it is possible to cut noodles as thin as hair.

Although, there is a certain gap between this and the thickness of the dragon's beard noodles pulled out of the legendary ramen.

But the problem is that the ramen is added with lye, and the lye taste will destroy the original wheat flavor of the noodles.

Most ramen craftsmen may not be able to make ramen noodles as thin as bamboo noodles.

Normally, bamboo ramen noodles will be thinner than regular ramen noodles.

The taste is because duck eggs and noodles are added instead of water, so it is chewy and has no alkaline water taste.

Of course, it is not necessary to use a bamboo pole to press the dough, but... other methods of manually beating the dough, kneading the dough, and making it stretch will only be less efficient and more effective than the method of pressing the dough with a bamboo pole. Difference.

After all, Zhusheng noodles are not made in small quantities, at least tens of kilograms at a time!

It is precisely because of this that pressing noodles with bamboo poles is the most scientific and labor-saving method of pressing noodles by hand.

Even in some noodle restaurants that have already used a noodle machine with no soul, in fact, the step of pressing the noodles still needs to be pressed with a bamboo pole.

If you don't use bamboo poles at all, if you use a noodle machine with noodle pressing function instead, you need to fold and press thousands of times to achieve the effect of bamboo pole pressing.

It is time to prove that even if the machine can press noodles, the efficiency in the early stage is still not as high as that of bamboo noodles.

Therefore, even if you use a noodle machine to press the noodles, it is only to replace the rolling pin when rolling the dough, instead of using the noodle machine to press the noodles.

"Soup base...you can try it, can you!" Miyoko Kitajo shook her head and said, "The recipe calls for three hours of cooking, but now it is only boiled for one hour. Although a pressure cooker is used,... the effect is terrible It's a big discount!"

Liu Xing scooped a spoonful of soup from the big soup pot, poured it into a bowl, blew it cold, took a sip, and couldn't help but put up his thumb and said, "Not bad! It's a successor of the Hojo family! I feel that such a It tastes great!"

"Hey! This will satisfy you, your tongue is too picky! How can the chef have such a low standard for delicious food?" Miyoko Kitajo's face was a little flushed after being praised, but her personality is arrogant , Naturally, you can't easily express your happiness.

"No! It's really good! It's much better than the soup I cook!" Tian Suohui praised.

The traditional Xirong soup base of Zhusheng noodles is also a kind of high soup.

Earth fish, shrimp skin, chicken and other materials are boiled for several hours.

The broth with complex umami flavors can provide extraordinary deliciousness.

But just like other high soups, under normal circumstances, high soup production needs to be boiled for a long time.

Generally, it takes at least three or four hours to make a pot of more delicious soup.

As Hojo said, the time was too short to really meet the strict requirements of the recipe.

"In the future, make the broth at night and put it in the refrigerator! Use it the next day! It's not just one type of broth. For the sake of business, we should cook different types of broth, so that we can provide different tastes according to the tastes of customers." Hojo Miyoko said, "Although this effect may not be as fresh as freshly made.

But it's definitely better than not cooking enough! "

In fact, fresh broth is often boiled without adding salt.

Salt is a condiment, so is dashi.

Of course, in order to save effort, or to store it for a longer period of time, you can add salt to the broth.

But it is usually better to boil without salt at the beginning.

Salt can be omitted at all, and the pure broth provides deliciousness.

Or, add salt at a later stage, and then, when using broth as the soup base, there is no need to add salt.

"But the refrigerator is too small." Tian Suohui said.

"Well... that's true!" Liu Xing looked at the refrigerator. The brand is Haier, a four-door refrigerator with a volume of 318L.

After ten years of use, the operation is still relatively stable and good. "By the way, as a chef, do you have any special professional requirements for refrigerator brands?"



Chapter 85 The first guest in the morning

"There is no such thing!" Kitajo Miyoko said, "As far as the refrigerator is concerned, the functions of keeping fresh and cooling are all technologies from a long time ago. They don't need to be too advanced. They only need stable quality and don't break it easily. After all, If the refrigerator breaks down, not only will a lot of ingredients be scrapped, but... it will also affect the normal operation of the business.

Of course, the speed of quick-freezing should be faster, so that the ingredients that need to be quick-frozen can be preserved better.

Your refrigerator is from Haier, so the quality should be relatively reliable.

Hojo Building has cooperated exclusively with the Haier brand since [-] years ago, customizing a large number of refrigerators, freezers and freezers. "

"Your family also uses Haier's?" Liu Xing said.

"Of course!" Hojo Miyoko said, "Hojolou is not completely different from those fake Chinese cuisines that sell dog meat. We are all pursuing authentic traditional Chinese cooking techniques in various cooking techniques.

In addition, many ingredients and kitchen utensils are directly imported from China.