If you want to make an authentic bowl of fried noodles, besides the noodles, the fried sauce is especially important!
After making the sauce, Fu Yu began to chop the green onions. He used small green green onions. The tubes of the green onions were white and crisp. They tasted crisp, spicy and very fresh.
Fu Yu concentrated on cooking, focusing only on the kitchen table.
Liu Yunong and others were doing two things at once, cooking and paying attention to Fu Yu's situation.
Liu Yunong really wanted to believe Fu Yu's words, but...how to put this?
Very complicated!
No matter what kind of dish it is, as long as it has an edge of classic old taste, it will test the chef's cooking skills and experience.
The more classic it is, the harder it is to replicate.
Liu Yunong had never seen Fu Yu doing white gum work. At most, he saw Fu Yu making small pastries at the music restaurant.
But that thing is somewhat different from the serious white gum.
But now Fu Yu dared to take over the job, promising that he could do it and could do it.
Liu Yunong believed Fu Yu could indeed make this bowl of noodles, but he was still a little uneasy.
It's not that they don't trust each other, but that it's hard to avoid the worry because of their closeness.
However, no matter what, Liu Yunong hoped that Fu Yu would really do it.
I hope he can surprise himself like before.
After chopping the green onions, Fu Yu cut the pork fat into dices, and they were all triangular dices.
Cut the lean meat into dice pieces. They are square pieces of lean meat of the same size.
It is not easy to control the two kinds of pure fat and lean meat, so when Zhao Meng made fried sauce, he used pork belly.
The pork belly should be cut into larger pieces to make it more delicious.
However, Fu Yu still followed the requirements of the classic old-flavor recipe and used pure fat and lean meat.
Anyway, if you do it once, it is better to do it with all your heart.
Mince the ginger, shred the cucumber, radish and cabbage, dice the celery, blanch the cabbage and celery and set aside.
Fu Yu's knife skills were very skillful. When an ordinary kitchen knife came into his hand, it seemed as light as a cicada, and he could use it with ease.
It is not easy to cut the diced pork into equal-sized pieces, because the pork itself is very smooth and difficult to shape.
But Fu Yu seemed to be particularly able to cut it.
His seemingly simple cutting method made Liu Yunong and Wang Yulong look admiringly.
Liu Zhangpeng was filled with emotion.
Through these days of getting along, he also discovered that Fu Yu actually used to use a kitchen knife for cutting.
Whether it's ordinary cutting or withering flowers, Fu Yu will do it with a kitchen knife.
Every chef has his own kitchen utensils that he is used to using, and even Liu Zhangpeng is no exception.
But after all, there are many types of knives, each of which has its own unique range of use and is easier to use than other knives.
But when it came to Fu Yu's place, all the knives had become decorations.
It seems that as long as you give him a kitchen knife, he can complete all the food preparation work.
Fu Yu's yellow sauce is just right, and this level of sauce has the most mellow flavor.
After finishing other preparations, Fu Yu poured the sweet noodle sauce into the yellow sauce and stirred evenly.
In fact, when Zhao Meng made yellow sauce before, he used soybean soy sauce, but it was indeed a bit salty when eaten, although it was obviously more fragrant.
However, the classic old-flavor recipe did not use soybean soy sauce. Fu Yu thought about it and decided that since he wanted to make the classic old-flavor fried noodles, it would be better to cook them according to the rules in the recipe.
Pour oil into the pot and start frying the scallions.
Not all the prepared chopped green onions were used. Fu Yu only poured more than half of it into the pot, but compared to the chopped green onions, there was a lot of oil.
Liu Yunong caught sight of it and hurriedly said, "Okay, there's too much oil and I'm tired of eating it."
After all, frying fat meat will produce oil, otherwise it wouldn’t be called fried sauce!
Fu Yu followed the instructions on the green line and added enough before he stopped.
"No, this old-fashioned and classic fried sauce requires enough oil to taste delicious."
Fu Yu is talking about the cooking method in the classic old flavor recipe.
To make this kind of fried sauce, you must add more oil to fry out the moisture in the sauce so that it can be eaten authentically.
This is also the difference between the cooking methods of northern and southern fried sauce.
Liu Yunong glanced at Fu Yu, nodded, and said nothing more.
Anyway, the person in charge is Fu Yu, whatever he says, that’s what it is.
Fry the onions until brown and take them out.
Stir-fry fat pork with fried scallions.
Stir out the fat and use a slotted spoon to set aside.
Add the lean meat and stir-fry until it changes color and serve.
You don’t need to fry the lean meat for too long, because the meat will still be cooked during the frying process.
Next is the finishing touch of fried sauce.
Put the diced fat pork and the prepared sauce into the pot and fry. Be sure to stir constantly during the frying process to prevent sticking to the pot.
Fu Yu didn't notice it when he was operating it. His movements when stirring were unique. The arc and speed of his wrist rotation were both fast and steady, and very rhythmic.
And during the stirring process, no matter how big his movements were, the sauce in the pot would not splash at all. The whole pot of sauce seemed to be controlled by some kind of attraction, all following the stirring movements of the spatula. It rotates and forms a very beautiful vortex.
Liu Yunong just reminded him and turned back to his own affairs.
As soon as I had some time to spare, I turned around and saw this amazing scene!
This kid!
How come you can even stir so well!
Liu Yunong was shocked, but also surprised inside. She actually brought out such a talent!
However, when she carefully observed Fu Yu's operations, she suddenly felt that they were very regular. Take a closer look!
Okay!
The amazing effect was achieved entirely because Fu Yu's hand speed was too fast.
Normal stirring can only produce an ordinary shallow vortex, but Fu Yu stirred too fast, causing the sauce to rise directly into the air and spin with the spatula.
After seeing Fu Yu's tricks clearly, Liu Yunong was even more stunned.
Fu Yu...when did he improve his hand speed so quickly? At this speed, even the senior chefs in their shop, there are only three people who can reach this level, and they are all chef level. .
And Fu Yu clearly hadn't reached this level in cutting some time ago, right?
Look at the speed of stirring, not only the strength of the wrist, but also the flexibility of the fingers.
This... progress is too fast! ?
This shocked Liu Yunong and made him a little confused.
The workload of Chollima's kitchen must be greater than that of theirs. Could it be that they have developed hand speed through daily work?
But the span of time is too short, it’s a bit exaggerated!
Especially the fried sauce is different from others in that just stirring it takes a lot of time.
This also means that this step of operation particularly tests the chef's wrist endurance.
After the sauce has been in the pot for about half an hour, you can add the lean meat and continue frying.
And in this process, it still needs to be constantly stirred.
Fu Yu's stirring speed did not change during the entire process, and it was always operated at a constant speed.
But in the eyes of others, his uniform speed was like a rapid stirring. Because he moved too fast, the sauce turned into a whirlpool.
Fu Yu saw that the sauce in the pot was almost boiling. He quickly stopped and added the lean meat, and then continued to stir.
Adding lean meat to the sauce makes it faster to stir.
Fu Yu spent another long time frying, and this time it was really done, so he turned off the heat.
However, even though he stopped, the sauce was still spinning due to inertia.
Fu Yu turned his head to put in minced ginger and green onions, but when he turned around, he saw Liu Zhangpeng staring blankly at the sauce in the pot, and a pot of hot soup was boiling on the kitchen counter in front of him. .
Fu Yu quickly reminded him: "Chef Liu, what are you doing standing still? Your pot is about to fall!"
Liu Zhangpeng suddenly came to his senses, quickly put the side dishes into the pot, adjusted the heat, and then breathed a sigh of relief.
He turned around and glanced at Fu Yu with some resentment, and silently replied in his heart: I'm just staring at you doing acrobatics!
】
Fu Yu stirred too fast, and the pot of sauce flew up. It looked fine before, but when lean meat was added to the sauce, it looked as if the lean meat could fly everywhere at any time. shoot out.
Liu Zhangpeng didn't know what he was thinking. He stared at the rapidly rotating lean meat and was stunned unconsciously.
He just wanted to see if the lean meat would splash out.
Fu Yu was not aware of Liu Zhangpeng's complicated psychological process. He turned off the heat, put in minced ginger and green onion, and used the temperature of the sauce itself to simmer the onion and ginger.
Doing this can prevent the onions from soaking in the sauce for too long, leaving them with a stinky onion smell instead of the onion aroma!
Pour the fried sauce into a jar, store at room temperature, and use as needed.
In fact, one serving of fried noodles doesn’t even require half a bowl of sauce, so there’s extra every time you cook it.
After frying the sauce, Fu Yu started cooking.
Cooked green beans, soybeans, shredded red radish, shredded cabbage, cucumber shreds, celery grains, Chinese toon seedlings, Laba garlic with vinegar sauce, and fried sauce were put into small dishes respectively.
After the small plates are filled, they are placed on a flat-bottomed round plate. The fried sauce is placed in the middle, and various fresh vegetables are surrounded by a circle. It is very beautiful and appetizing to look at.
After placing the dishes on the plate, turn on the previously heated water pot and wait until the water boils. Take the cut hand-rolled noodles and unfold them. Shake the dry powder on the noodles, then immerse them in the boiling water and disperse them with a kettle, and cook until they boil.
Add a little cold water, wait until the water boils again, add cold water again, and the noodles will be completely cooked when it boils for the third time.
Drain the noodles into cold water, put them into a noodle bowl, and serve with the dish code.
Even if they were just watching and didn’t taste it themselves, Liu Yunong couldn’t help but admire this portion of noodles with soybean paste!
Just by looking at it, you can tell that it is really authentic!
Because his own store has this staple food, Liu Yunong is relatively familiar with fried noodles.
Not to mention the practices of other families, their own family is very particular about it.
For example, the yellow sauce used must be Guixinzhai’s dried yellow sauce.
Excellent diced pork belly, paired with a variety of carefully cut vegetables.
A bowl of hand-made noodles must be kneaded freshly and then cooked, so you can eat it with that chewy texture!
What Fu Yu is doing now is obviously more particular!
The same dry yellow sauce from Guixinzhai is paired with pure fat and lean meat.
It is paired with seven plates and eight bowls of noodles.
Count carefully, okay!
From toon in spring to shredded radish in winter, the essence of the four seasons is all mixed into this bowl of fragrant noodles. How can it not taste authentic?
Liu Yunong carefully looked at the remaining hot sauce in the jar, couldn't help but pick out a piece of it with Kuai Zi, put it into his mouth and slurped it carefully.
Don’t tell me, this fried sauce really tastes delicious!
...
This bowl of fried noodles takes quite a lot of work to make.
By the time the waiter brought the tray into the box, there were already four or five dishes on the table.
Among the various private dishes on the table, this portion of fried noodles was placed. Even though the dishes were very exquisite, it still seemed a bit too shabby.
Yang Zhiyuan glanced at the flickering eyes of his friends and couldn't help but complain to his father in a low voice: "Dad, this is a private restaurant. If you don't want to try some of the restaurant's specialties, you have to order this kind of fried noodles." What’s so delicious about these broken noodles!”
Yang Shunwei was not angry after being complained about. Instead, he looked at the noodles in front of him in surprise.
Let’s not talk about the taste, but the presentation alone looks quite authentic!
In fact, Yang Shunwei grew up in the south and was used to eating rice. It was later when he was assigned to work in Bei'an as a soldier that he started to be exposed to pasta.
The first bowl of noodles he ate was made by the canteen chef in the workplace canteen.
It is said that the master chef of the cafeteria used to be a chef in the city hall. Later, when he got old and retired, he returned to his hometown of Bei'an, thinking of returning to his roots.
As a result, after working in the kitchen for half my life, I suddenly couldn't stand it when I was free, so I asked my connections to join Yang Shunwei's unit.
His identity as an old man was there, and he became the chef on the first day of work.
Thinking of the fried noodles he had eaten back then, Yang Shunwei had just put two pieces of hand-grilled steak on his plate, and now he felt even hungrier.
He skillfully put the side dishes into the noodle bowl, and while doing so, he said: "Don't you understand this? Have you ever heard of 'Three Tiaojing'? It's the 'Cold Rotten Pork Noodles' that were cooked to order in ancient times. ', the long and thin noodles are boiled and dipped in well water three times, also called 'Three Jumps into the Well'."
"For this noodle, the braised pork belly is made from fat and lean pork belly, cut into walnut pieces, add day lily, fungus, mushroom, pepper, star anise, fennel, etc. to make the marinade and pour it on the noodles, then sprinkle cucumber shreds, The mashed garlic is particularly smooth in the mouth. At that time, the master chef of our unit’s cafeteria once said that this was the predecessor of fried noodles.”
The master chef is indeed a famous chef who has worked in the Great Hall for half his life, and he does know a lot about cooking.
With just one dish, you can talk a lot about the past and the present.
Moreover, the old man has ink in his stomach. When talking about these things, he talks clearly and clearly, which is very interesting to listen to.
Yang Shunwei was still young at that time and had just taken over a new job. He had a heavy workload every day and was hungry quickly. He was very interested in food.
He heard all these things from the mouth of the master. Looking back now, he still feels that it is a great honor to know such a person.
After serving the side dishes, Yang Shunwei scooped up two more spoonfuls of fried sauce, and while mixing the noodles, he continued: "For this authentic fried noodles, you need to put seven or eight kinds of various dishes into a small porcelain plate. The fried sauce and noodles are also Put them into different containers. After serving, the bowl of noodles is surrounded by colorful small plates, which is very beautiful."
"You don't understand, eating this fried noodles is not only about the taste, but also about the process."
