Liu Yunong and Wang Yulong discussed it and decided: "If it doesn't work, just follow our store's method. Anyway, it's hard to agree with everyone, and I can't get used to fried noodles. As long as other dishes taste good, it's the same." Wang Yulong nodded: "Okay. , it just so happens that the food here is on the pot, I'll knead the dough." Wang Yulong is very skilled at kneading the dough.
Beat the eggs with salt, pour in the flour, stir with a tassel until it resembles snowflakes, add water one by one and stir, and then knead the flour into a dough.
Sprinkle flour on the eucalyptus board, further knead the dough until the surface is smooth, and start to rise. Making the dough is not difficult, the difficult part is the kneading process.
People who do red gum generally suffer from tenosynovitis. This is something that cannot be avoided. Cooking with red eucalyptus mainly involves stirring the spoon.
Even the iron pot and the ingredients are bumping and shaking. After a whole set of operations, the wrist is very strenuous. After years of hard work, there will be some mistakes.
The key to kneading dough is the strength of the wrists, and it takes a long time, so there are requirements for strength. Place the dough on a eucalyptus board and knead it vigorously until it is even, soft and smooth.
If you don’t knead the dough properly, the noodles will not be shaped when you cut them, or you won’t be able to cut them at all, and it will be easy for the knife to stick or break when you cut them.
As a result, the wrist is particularly strenuous. Wang Yulong placed the dough on the eucalyptus board, held the upper end of the dough with his hands, kneaded the dough hard while curling it toward one end of the body, rotated the dough 90 degrees, and kneaded repeatedly until the dough was Knead until smooth.
Fu Yu's kitchen counter is next to Wang Yulong's, and the fat intestines he has stewed are ready. So while no one was paying attention, he quickly took it out with a slotted spoon to control the soup, while keeping an eye on Wang Yulong's operations.
The people in the kitchen have very strong hands. When Wang Yulong kneaded the dough, he clicked the eucalyptus board with a bang. Just by looking at it, he knew that the dough must be particularly firm and tough.
Fu Yu poured oil into the pot and heated it to 70% heat, then added the braised glutinous rice intestines and deep-fried them over low heat. After the crispy raw sausage is fried, just put it on the plate and serve it.
When Liu Yunong was cooking this dish before, Fu Yu tasted two pieces while it was still hot. It is very common to stuff glutinous rice into the large intestine, but most of the time it is marinated and eaten to give it a soft and glutinous texture.
This dish is based on the braised method. While ensuring the fragrant and glutinous texture of the glutinous rice, it is fried again to process the casings into a crispy texture, making the taste richer.
Fu Yu made the knife modification here, and the worker over there brought the cleaned large intestine. Braised intestines are a very common local dish, but making this dish delicious still requires a chef's skill.
If the intestines are too tender, they will easily become greasy after eating, while if they are too old, the taste will not be good. It is necessary to control the heat and time during frying in order to cook the intestines that are charred on the outside, tender on the inside, salty and sweet, and golden in color.
Fu Yu has now reached a level of proficiency in controlling the heat and timing. Even Liu Yunong couldn't help but praise the cooked intestines after seeing them: "Not bad!"
"Hey! It slipped!" Wang Yulong suddenly let out a small sigh. Liu Zhangpeng was the fastest and quickly stepped forward to hold Wang Yulong's arm: "Master, what's wrong?" Wang Yulong frowned in pain: "Hey, be careful, don't touch! My tendon has slipped again!" Liu Zhangpeng heard this and said, He immediately relaxed his movements and gently touched Wang Yulong's wrist joint, and clearly felt a small nodule the size of a soybean.
"Master, you have tenosynovitis again!" Wang Yulong carefully moved his wrist. It still hurt, but it was obviously not as severe as before.
"My hands have felt a little numb in the past two days. I may have stretched them while kneading the dough just now." Tenosynovitis is not a serious problem, but it is really painful to have it.
Even if it is cured, as long as the bad posture is maintained for a long time, it will happen again sooner or later. Liu Zhangpeng blamed himself: "If I had known, I would have kneaded the dough..." Wang Yulong sighed: "I didn't expect that either. Hey, look at the pot, it's almost steamed." After hearing this, Liu Zhangpeng said, He quickly turned around and went to the kitchen counter to check the ingredients in the pot.
Liu Yunong was busy cooking and couldn't do without his hands. Fu Yu glanced at the eucalyptus board, simply washed his hands, and took the initiative to knead the dough.
He did this job very smoothly. He originally had absolute hand skills, but now he has additional hand control, and his finger flexibility and body strength have been improved.
Kneading dough is not difficult for him at all. Fu Yu was kneading the dough without any distractions, his movements were skillful and his hands were fast.
Wang Yulong put a hot towel on his wrist, and the work of cutting and spooning could not be touched for the time being, but with Liu Zhangpeng helping him, it would not have any impact.
Liu Yunong was surprised to see Fu Yu kneading dough at first, but seeing that he was doing it very neatly and skillfully, he didn't stop him.
But I feel a little bit emotional in my heart. Fu Yu is such a treasure! Red Gum is already very talented in cooking, but she didn’t expect White Gum to be so easy to do.
After the dough is kneaded, the next step is the real hard work. To make hand-rolled dough, you must knead the dough until it is harder than the dough used to make dumplings.
However, it is quite laborious to roll this dough into thin dough. Liu Yunong just doesn't like doing white gum things, it's not that he doesn't know how to do them.
She took a break from her busy schedule and watched Fu Yu start to roll out the dough. She originally thought that if it didn't work, she might as well do it by herself, but she saw Fu Yu skillfully rolling out the salted dough into a large, thin sheet.
In fact, most chefs do not add salt and alkali when making hand-made noodles. Salt will cause the dough to shrink, and you won't feel anything when kneading the dough. But when you roll out the dough, you will find that the dough with added salt is not easy to roll out into large pieces. Its shrinkage force will make the chef spend a lot more effort. and time to achieve the desired thickness and size of dough pieces.
The reason for not adding alkali is that alkali will destroy the nutrients in the flour and reduce the nutritional value of the finished hand-made noodles.
Shangshi Private Kitchen only follows the rule of not adding alkali, and will deliberately add some salt when kneading the noodles.
The hand-made noodles made in this way taste particularly delicious. However, if you want it to taste good, the chef needs to put in extra effort when rolling it.
This is why Wang Yulong took the initiative when it came to making noodles. No matter how capable Liu Yunong is, she is just an ordinary girl, and her strength is definitely not as strong as that of a man.
However, Fu Yu seemed to do such a laborious and time-consuming task very easily and casually.
Fu Yutan steadily pressed the dough into a thick disc, and used a rolling pin to roll the dough into a large thin sheet. During the whole process, Fu Yu's movements were very calm, and there was no trace of any difficulty at all.
And the thickness of the rolled out dough is just right, without any cracks. When Liu Yunong saw it, he immediately sighed, this guy really looks like something!
At this time, Fu Yu folded the dough into long strips and cut it into noodles of the required width. He cut it according to the requirements of the classic old taste recipe. This width of noodles is easiest to hang sauce on and tastes the best.
Cut the noodles, sprinkle with loose powder, and shake the noodles out. It's best to cook the newly rolled noodles as soon as possible. Fu Yu didn't waste any time and directly boiled a pot of water.
"Is the water boiling? Okay, let's leave it. I'll be done here soon. Let's make the fried sauce." Liu Yunong glanced at it and stepped up his movements a little more.
"Since the fried noodles here in Bei'an are salty, how about just omitting the chili sauce?" Liu Yunong quickly stewed the ingredients and turned to Wang Yulong's kitchen counter.
Wang Yulong applied hot compress to his wrist and was standing in front of Fu Yu's kitchen counter, instructing Liu Zhangpeng to cook. Hearing this, he shook his head: "The main flavor of the fried noodles in the store is the spicy sauce. Without it, it would have no characteristics." "Private dishes are all about being different. Even the noodles with soybean paste, the taste and style are different from those outside. It will leave a deep impression on people after eating it.
Liu Yunong was a little hesitant when he heard this. She knew that what Wang Yulong said was true. Jajangmyeon is noodles mixed with fried sauce. If you want to make it have a special taste, you have to have your own secret recipe.
The specialty of their store is the spicy sauce. Even customers who are not used to this bite have to say that it tastes really good after trying it. As for not being used to it, it is also because of different eating habits. We cannot deny that this fried noodles is delicious. Very well done.
When Fu Yu heard this, he quickly said: "Master, I can make fried sauce, why don't I do it!" Upon hearing this, people around him suddenly looked sideways.
It was Fu Yu who took over Wang Yulong's work just now and completed the making of hand-rolled noodles. And now, he can actually make fried sauce!
The classic old-flavor fried sauce is actually not difficult to cook, but the difficulty is how to make this classic old-flavored sauce!
What Fu Yu had previously learned was the fried sauce passed down from Zhao Meng himself, and it was actually quite delicious at the time! But now that there are more comprehensive and more authentic cooking methods with classic old-flavor recipes, the resulting noodles will definitely taste very classic!
When Liu Yunong heard Fu Yu's words, he didn't know how to react. It seems that this is not the first time that this kid has helped at a critical moment.
And it seems that the previous help was particularly successful. Liu Yunong was very pleasantly surprised and couldn't help but sigh, could Fu Yu even do Bai Gu's job so well?
In other words, Chollima originally had this fried noodles. Or maybe the music restaurant has this staple dish?
However, now is not the time to dwell on this matter! Liu Yunong looked at Fu Yu, his face lit up, and he nodded: "Okay, can you make the local noodles with soybean paste?" Fu Yu responded, "Yes, I can." I don't know if it is the local noodles with soybean paste, but it must be made anyway. It’s a classic old taste, that’s for sure!
Seeing Fu Yu's response, Liu Yunong turned to the waiter and told him, "You have full cooperation with Chef Fu. Prepare whatever side dishes you need as soon as possible." The waiter nodded immediately!
After these few months of getting along, Liu Yunong has figured out Fu Yu's character. It's not something he's particularly sure about. Fu Yu never makes promises.
As long as he says he can do something, he can definitely do it. Now that Fu Yu says he can do it, there is basically no problem.
Liu Yunong breathed a heartfelt sigh of relief. Although she knew that even if she made a bowl of the store's secret fried noodles, Yang Shunwei would not be dissatisfied after eating it, satisfying customers was still something she looked forward to.
Especially since Yang Shunwei has a special status and can entertain people well, he can avoid a lot of trouble in the future and can also make connections.
Why not do it! In fact, being in the kitchen is different from being in other places. can tell
The words "I will, let me do it" are better than saying
“I can’t” is much harder! Because no one, from the junior worker to the chef, dares to say: "I can do it!" to something that they are not sure about.
This sentence
"I can do it" really carries a lot of weight. This means that others will trust you, this job will become your responsibility, the customer's order will fall on your head, and whether you can satisfy the customer will become your business.
Therefore, when Fu Yu took the initiative to say
When they said "I can, I'll do it", even Wang Yulong and Liu Zhangpeng were very surprised. Just as Liu Yunong understands Fu Yu's character, Wang Yulong and Liu Zhangpeng can also see that Fu Yu has always been a person who does not lie.
If he says he can, he really can! Moreover, Fu Yu is the chef of the Chollima Hotel, so they have known about this for a long time.
Qianlima Restaurant is a century-old local restaurant in Bei'an. If there are any classic local dishes, Qianlima's chef will definitely make them.
It's not unusual for Fu Yu to make the local classic fried noodles. However, being able to agree to Fu Yu's role without hesitation under the current circumstances is inseparable from Liu Yunong's approval of Fu Yu!
Fu Yu followed his personal habit and directly gave the waiter a list of food preparations. The existing ingredients are prepared immediately, and those that are not available are immediately purchased by the buyers nearby.
Fortunately, for seasonings such as yellow soy sauce that need to be purchased from manufacturers, Shangshi Private House Restaurant always batches the goods directly from the head office and then distributes them to other branches.
Since the branch in Bei'an is a newly opened store, it is particularly well stocked with seasonings. Fu Yu asked for dried yellow sauce, but before he could ask, the waiter took the initiative and asked: "Fu Chu, do you want Liubiju's or Guixinzhai's?"
"Guixinzhai!" Good guy! The chef himself is really a big business, and he even has Guixinzhai dry yellow sauce in stock, which is particularly hard to find.
Once you have something, you don’t have to worry about cooking. According to the cooking method in the classic old taste recipe, there is one more procedure than what Zhao Meng taught before, which is to pour the dry yellow sauce into a container, add more cooking wine and cold water, turn the yellow sauce into a watery state, and use a slotted spoon to remove the contents. Strain out the bean dregs and sand, then steam in a pot over high heat.
The purpose of this is to fully release the flavor of the yellow sauce. When using rice wine, pay attention to diluting it well.
The function of rice wine is to remove the beany smell through its evaporation. When it is boiling, add wine little by little to soften it, otherwise, if you add too much at once, it will easily form lumps when stirred.
These are the operational details specially marked in the classic old-flavor recipes. Fu Yu looked over and wrote it down carefully.
After all, details are the key to a good dish~
