Yang Zhiyuan came from a very poor family, and although he looked very simple and honest, in fact, before joining the army, he had never fallen behind on food, drink, and fun.
When Liu Yunong heard these words, he knew he was being polite. Private restaurants are different from ordinary restaurants. They generally serve according to the mood of the chef. Although the dishes served are different every day, it all depends on fate and luck as to what dishes customers can eat when they come.
There are more than a dozen people in their group. It is estimated that today's menu is just to serve all the dishes, which is enough to assemble a table.
Yang Zhiyuan said with a smile: "Boss, just watch the dishes being served." Liu Yunong secretly breathed a sigh of relief and quickly responded: "Okay, no problem." At this time, Yang Shunwei suddenly said: "Just cook the dishes slowly, first Please serve me a bowl of noodles. I’m busy with meetings in the afternoon and I’m really hungry.” Yang Shunwei lived in the army for many years when he was young. Now he has changed his career and has been accustomed to eating in the unit canteen for many years.
After all, with his status, it is not convenient to participate in some outside entertainment. So I don’t know much about the characteristics of private restaurants.
He got to know Liu Yunong because of the Sanjiang Tourism Festival held on November last year. At that time, their department sent people there to assist with security.
After being introduced by an old friend, I found out that Liu Yunong was a very successful young catering company owner.
Speaking of which, it was just a one-sided relationship. Liu Yunong listened to Yang Shunwei's order and hurriedly responded: "Okay, Minister Yang, what kind of noodles do you want to eat?" Yang Shunwei said casually: "Let's have a bowl of noodles with soybean paste. Don't tell me, I'm really greedy when I mention this bite. Just make me a bowl of authentic old-fashioned noodles with soybean paste!" When Liu Yunong heard this, the smile on his face obviously faltered.
Fried noodles? Does it have to be authentic old-fashioned fried noodles? This range is quite broad! ...Fu Yu watched as Liu Yunong ushered the customers to the box, knowing that this order would definitely be next.
So he hurried to the kitchen. Wang Yulong and Liu Zhangpeng, along with a few workers, had almost packed everything.
When Fu Yu said that another customer came to the door, several people were stunned. Wang Yulong asked curiously: "Who is here?" Fu Yu shook his head: "I don't know him, but the master calls him Minister Yang." Yo!
minister! If this department guesses correctly, the official position is not small! While they were gossiping, a waiter came over to inform them that the customer had ordered today's menu and all the dishes were served.
Wang Yulong said helplessly: "Come on! It's time to live. Let's act quickly. It looks like we have to work overtime tonight." All the packed ingredients and seasonings were taken out, including the original benefits and several bags of packed handbags. Grab the ribs.
As they were getting ready, Liu Yunong came back. Wang Yulong hurriedly asked: "Boss, can we cook normally?" Liu Yunong raised his eyebrows and said: "Yes, let's go through today's recipe. Minister Yang brought his son and a group of brothers over. I will send a bottle of wine over later." Liu Yunong turned around. Seeing Fu Yu, he said, "Xiao Fu, it's getting late, why don't you go first." Fu Yu will have to go to work as usual tomorrow, and he will definitely have to work until midnight to walk around the table today.
Fu Yu looked at the big question mark that appeared on Liu Yunong's head, and with a thought in his mind, he took the initiative and said, "I'm not in a hurry, why don't I stay and help?" When Liu Yunong heard Fu Yu's words, he couldn't help but feel warm in his heart. I felt so good immediately!
【Ding! Gain +5 favorability from NPC master Liu Yunong] Liu Yunong glanced at Fu Yu with satisfaction, nodded and said, "Okay, thank you for your hard work." [Ding!
The task of NPC Master Liu Yunong is to help complete the cooking of this table. Mission completion reward: Liu Yunong's personal skill: Private kitchen cooking sauce preparation] Fu Yu heard an electronic notification sound suddenly ringing in his ears. Before he could be happy, everyone in the kitchen was already doing their duties and getting busy.
Fu Yu also hurriedly got on the kitchen table and started to participate in the cooking. That’s how it is when serving food in the kitchen, it’s a matter of seconds.
Serve food early and finish work early. The workers are very skilled and quickly prepare the urgently needed dishes and send them to the kitchen table.
Liu Yunong and three other people have already stood in front of the kitchen table and started cooking. Fu Yu followed Liu Yunong and prepared to help cook.
It's not that I don't want to take charge, but it's not the time yet. Liu Yunong has not assigned tasks yet. If he joins them rashly now, not only will he not help, but he will disturb their normal cooking order!
Liu Yunong checked the preparation of the dishes, and then turned to discuss the cooking of the dishes with Wang Yulong, giving instructions on all aspects.
According to the previous arrangement, Wang Yulong was responsible for four of the ten dishes, and Liu Zhangpeng continued to cook the two that he was good at.
Fu Yu followed Liu Yunong and was about to help deliver the ingredients when he listened to Liu Yunong's instructions: "Xiao Fu, it's just right. Come and cook the crispy raw sausage. I think you can cook this dish just now."
"When cooking, pay attention to the ratio of white vinegar to cornstarch, and then the preparation of the crispy sauce... Let's do this. I will help you prepare it later. Whatever you can make, do it first." Wang Yulong was about to say After heating the oil in the pan, when he heard this, he quickly said: "Boss, it's me who makes this dish!" The crispy raw sausage is the secret specialty dish that Liu Yunong specially called Fu Yu to learn tonight.
This dish is ready and very unique, but the cooking method is complicated and the details of the cooking are relatively high.
Although Fu Yu is good at cooking, he has never cooked before. Time is urgent now. If he makes a mistake in any step, it will affect the speed of serving food.
But Liu Yunong nodded firmly: "It's okay, let him come!" Liu Yunong was very confident about the secret dish in the store. Although the cooking method of this crispy raw sausage is complicated, as long as you are careful enough and master the mixing of the sauce well , basically nothing can go wrong.
Moreover, making stuffed buns is Fu Yu’s forte, so this dish is actually very suitable for him to cook. Liu Yunong has always been vigorous and resolute in arranging the kitchen. After assigning tasks, he starts cooking.
What she makes is the three delicacies in tomato sauce that are the fastest to be served in the whole recipe. Slaughter and wash the abalone, cut the abalone into 1 cm square pieces with Guangdu and Liaoshen respectively, and put them into boiling water together.
Add cooking wine and salt to the water. Drain and set aside. Peel tomatoes and cut into large pieces. Set aside.
Heat oil in a pan, add tomatoes and stir-fry over low heat until the juice comes out, add the second soup and bring to a boil over low heat, then add the raw materials, add chicken juice, MSG, sugar and salt and stir-fry slightly.
After the Yuhua Stone is heated, place it in a container, cover it with a layer of tin foil, and add the fried vegetables. The others had just started cooking, and she was ready to serve the food.
The waiter hurriedly brought the dishes to the table.
"Reheat the ribs in the soup pot and put the sauce on the plate!"
"There aren't many marinated large intestines left, right? Make as much as you can first. Aren't there some fresh large intestines left? Wash them immediately and make them into a platter. Half of the crispy raw intestines and half of the fried intestines. Serve." Liu Yunong was busy cooking while giving orders in an orderly manner!
At this time, the efficient collaboration ability of a chef can be seen, and all arrangements are implemented in place.
Fu Yu's filling technique was faster and more precise than Liu Yunong's. Liu Yunong took one look at it and went about his business with peace of mind.
The large intestine head has already been pickled, so Fu Yu only needs to handle the glutinous rice directly. Although the glutinous rice has been soaked, it still needs seasoning.
This secret recipe of seasoning was taught by Liu Yunong himself. In addition to the necessary soy sauce, in order to achieve the purpose of flavoring, chicken essence and MSG are also added.
Mix the glutinous rice with seasonings and Fu Yu starts to make stuffing. This is what he is very good at, filling the glutinous rice into the large intestine, tying the two ends with a string, and adding crispy water.
Crispy water is the key to cooking this dish. Liu Yunong’s ancestral recipe uses authentic red Zhejiang vinegar, white vinegar and maltose mixed thoroughly.
This way the taste is the most classic and authentic. It is best to fill the glutinous rice into the large intestine until it is 70% full. If it is too full, the glutinous rice intestine will swell and burst during marinating. If the glutinous rice is poured in too little, the large intestine will not be fully sticky and will fall apart during marinating.
Also note that both ends of the large intestine should be tied with string to prevent the glutinous rice from falling out. These are detailed operations that Liu Yunong personally guided, and Fu Yu paid special attention to them.
Fu Yu's technique is very skillful and the blocking speed is extremely fast. Soak the stuffed large intestines in the crispy water for a while, then take them out and put them in the brine, cover and simmer over low heat.
Taking advantage of this period of time, Fu Yu took the initiative to ask: "Master, what other jobs can I do?" When Liu Yunong heard this, he suddenly remembered something and couldn't help but change his face: "By the way, Minister Yang said he wanted to eat fried food." When Wang Yulong heard this, he hurriedly said: "Just stretch it normally?" Liu Yunong wondered: "He said he wanted to eat authentic old-fashioned fried noodles. I don't know that the fried sauce made here in Bei'an is different from ours. Is there any difference?" Shangshi Private Kitchen Restaurant specializes in private cooking, so the dishes in the store are different from those on the market in terms of taste and cooking methods.
Let’s just say fried noodles, they also have this staple dish in their store. However, normal fried noodles are made of noodles mixed with vegetables and fried sauce.
Cut or cook cucumbers, Chinese toon, bean sprouts, green beans, and soybeans and make them into dishes for later use. Then stir-fry diced meat, onions, ginger, etc. in oil, then add soybean sauce or sweet noodle sauce and stir-fry to make fried sauce.
After the noodles are cooked, take them out, pour them with fried sauce, and mix them with vegetables to make fried noodles. However, the secret chili sauce is added to the fried noodles at Shangshi Private Kitchen. The noodles are washed with cold water and added with fried sauce and vegetables. The noodles are cooked through the water.
And to enhance the freshness, the fried sauce is served with fresh shrimps and eggs, and the presentation is also quite exquisite. The noodles are placed on the middle plate, and there is a pinch of dark brown fried sauce in the center, like a plate of handicrafts.
However, Yang Shunwei said before that he wanted to eat a bowl of authentic old-fashioned classic noodles. Liu Yunong didn't know whether Yang Shunwei was a local in Bei'an, but he had been working there for decades, so his living habits and food tastes must have followed the local customs.
Liu Yunong came here to run the store because the branch opened in Bei'an, and he didn't stay long in total.
She was somewhat familiar with the local food, but Zhajiang Noodles wasn't originally a specialty food, so she really didn't pay much attention to it.
Wang Yulong also followed from the main store and didn't know much about this matter. But the newly recruited worker, a local from Bei'an, heard them talking and couldn't help but interject: "The fried noodles here in Bei'an are hand-rolled noodles, topped with meat sauce and Chinese toon. Cucumber or something." Fu Yu has actually eaten the local fried noodles in Bei'an.
However, they were all in Chollima's back kitchen. Zhao Meng got excited, took the noodles from Bai Gu, and made his own fried sauce for breakfast for everyone.
Although Zhao Meng has been working in the kitchen for many years, when he was young, he traveled extensively with his master and visited many places.
As for the fried noodles with soybean paste, when Fu Yu started working with Zhao Meng, he had said that even though it was just fried soybean paste, a thousand people could make a thousand different flavors.
Moreover, the fried noodles are divided into north and south. Southern-style fried noodles are mostly made with bean paste, while those in the north are mostly prepared with bean paste.
What Zhao Meng made back then was quite authentic, the sauce was authentic, the noodles were authentic! When cooking at that time, Zhao Meng said that the local fried noodles in Bei'an are very authentic, especially the most important sauce of the fried noodles.
I chose half fat and lean pork belly, minced green onion, garlic cloves and ginger on the left, mixed with diluted good sauce. When it comes to this sauce, it is said again that it is best to use a time-honored yellow sauce. Ordinary yellow sauce will become bitter if it is boiled for a long time. , does not have the sauce flavor of the time-honored brand.
The most common one on the market is Liubiju's dry yellow sauce, while the hard-to-find is Guixinzhai's dry yellow sauce. They are both made by the same manufacturer and are a must-have for masters of fried noodles.
When Zhao Meng's talk arose, Fu Yu was working as a cook and had a very enterprising spirit, so he remembered Zhao Meng's words very well.
In his spare time, he deliberately searched online and found that it is really difficult to buy authentic Guixinzhai dried yellow sauce. It is said that the factory quantity is not high in the first place, and it is probably monopolized by some well-connected large restaurants.
However, even though he roughly knew the authentic way to make noodles with soybean paste, Fu Yu still went out of his way to look for classic recipes.
Not to mention, this time he actually found a very similar cooking method. While Liu Yunong and Wang Yulong were discussing, Fu Yu quickly wrote down the cooking methods of the classic old-flavor recipes.
Shangshi Private Restaurant also sells noodles, so it’s not difficult to stretch your hands to make noodles. The main reason is that I am not sure about the taste of the fried sauce here in Bei'an.
Liu Yunong thought that his homemade fried sauce was a bit southern in taste, and added hot sauce, so he didn't know if Yang Shunwei could get used to it.
After all, in other branches, customers have commented that the noodles in the store taste really good, but they are not very appetizing.
The difference in taste between the north and the south is most obvious in food. Therefore, even though they are all branches of Shangshi Private Restaurant, each store actually has some changes in the taste of the dishes.
The ingredients and cooking methods are still the same as in the store, but the seasoning will be more in line with local tastes.
