Although "making noodles" is for viewing purposes only, Su Qingluan herself has a slightly social fear tendency when cooking and eating - compared to many chefs who are followed by a bunch of helpers, she prefers to do everything herself.
To put it nicely, it’s called pursuing details; to put it worse, it means that you can’t trust other people’s efforts.
But in her previous life, she was indeed talented and hard-working enough, and she crushed many older people and even "seniors" in her proud field. This made many people who thought she was "alone" hate her but were helpless.
So when Su Qingluan fell ill later, some people were heartbroken and regretful, but some people were secretly gloating about her misfortune, saying that she suffered retribution for her bad character and got the disease.
At that time, Su Qingluan's life had entered a countdown, and he had no energy to care about what was or was not. However, the habit of being "socially afraid" when cooking has been retained throughout my life.
So being watched by dozens or twenty people in the front row, although in the eyes of others, Su Qingluan had tamed the dough so that it was still very obedient and getting thinner and thinner as if by magic, only Su Qingluan knew that. That is to say, I have "reviewed in advance" both at Mu Xingzhi's place and at home.
Otherwise, due to tension or discomfort, the strength on the hands will be uneven, and the stretched noodles will easily break or become uneven in thickness.
Perhaps he heard the cry in Su Qingluan's heart. At this time, someone accidentally dropped the food in his hand because he was watching the bustle of Su Qingluan's side, and ate the chef Xu Yuanwei's meal. .
And these little chefs who were fascinated by Su Qingluan making noodles did not dare to be too immersed in watching the fun at this time, and instead focused on the work in their hands.
Xu Yuanwei was not too focused on watching how Su Qingluan stretched his noodles.
For one thing, he is the chef, and it is the peak dining time of the day - after all, at night outside the city, drums are beaten to close the city gates to seal the city gates. Although the residents inside have business, they can't compare with the passenger flow at noon. ;
Secondly, Su Qingluan makes the finished product here every time, not to show her cooking skills, but to let everyone have an intuitive feeling of the actual product, and the detailed steps and attention to making each dish. Su Qingluan would write down every matter in detail step by step.
Soon, the first noodle cake had reached the standard of "Dragon Beard Noodles". In fact, Su Qingluan knew that if she continued, she could make the dragon's beard noodles even thinner. But after all, this is a place where business is done, not showing off skills. She can make the dragon's whiskers noodles as thin as hair, but it's probably not easy for others to practice to this level.
In addition to the time cost, the effort cost is also worthy of consideration. Just like a test paper with a full score of 100 points, it is easy to improve from 20 points to 60 points, but it is very difficult to improve from 90 points to 100 points. "Dragon Beard Noodles" is very important to many people in this era. The thickness is already amazing to diners, and there is no need to be able to "thread the needle".
That level is naturally helpful for sensationalizing or gaining attention, but it won't improve the taste of the noodles much.
For most people, "Dragon Beard Noodles" is already a delicacy.
"I will make these three dough balls like this, and use three small bowls to fasten them to prevent them from drying out and hardening." Su Qingluan looked at Xu Yuanwei, "I will write down the techniques for making noodles later. , Master Xu can start by himself and then teach these little helpers - or if there are those who are particularly smart, they can also learn together."
As long as one of the chefs learns it, Su Qingluan doesn't need to worry anymore.
Xu Yuanwei knew that Su Qingluan's three bowls of "samples" were for his reference. He lifted up a bowl and looked at the thickness of the noodles, and then gestured with his hands, and he had a rough idea.
Soon, he put the three bowls of dragon beard noodles into the pot and boiled them in three waves. He did not add any fancy dishes, but added green cabbage leaves with the boiled broth, and added an egg on top of each of the three bowls. .
"Today, two birthday stars are celebrating their birthdays in the dining room upstairs. These two bowls of noodles will be delivered separately." Xu Yuanwei ordered the cook, and then looked at Su Qingluan, "What is the name of Mrs. Su's side?"
"Dragon Beard Noodles..."
Before he finished speaking, Shopkeeper Liang quickly made a "hush" sound: "Hey, my sister-in-law, please keep your voice down! This side..."
Shopkeeper Liang's fat, round face changed color a little, and he lowered his voice and said, "Why do you have such a name? Don't say that outside!" Then he pointed to the direction above his head, "Although we This place is a remote place, but there are a lot of tourists coming and going, and the people are so talkative!"
Su Qingluan was stunned by what Shopkeeper Liang said, and then realized: Yes! In her previous life, she was so accustomed to being called "Dragon Beard Face" that she completely forgot how serious taboos were in this era, especially taboos related to the royal family.
The dragon is the symbol of the emperor, so how can we eat "dragon whiskers"? Although this dynasty is not as harsh as playing literal hell, there is still a need to avoid tabooing these obviously symbolic words.
Otherwise, if you encounter someone who is serious and accuse you of being disrespectful, you will really be left with nothing to eat.
However, Su Qingluan's name of "Dragon Beard Noodles" was so smooth that he couldn't think of any other appropriate name for a moment, so he asked: "What do Shopkeeper Liang and Chef Xu have in mind?"
Shopkeeper Liang stroked his beard, which was not particularly prosperous, and said with a smile: "These noodles are as thin as silk threads and smooth and white. How about we just call them 'Silver Noodles'?"
Su Qingluan nodded: "This is a good name! Not only is it very appropriate, but it is also elegant." More importantly, it is much less risky than the name "Dragon Beard Noodles"!
Since Su Qingluan himself nodded, Xu Yuanwei naturally had no objection, so the little chef who had just been ordered went out with two bowls of freshly baked "silver noodles".
After a moment, he turned around and asked: "Master, how many copper coins does a bowl of our silver noodles cost?"
Ordinary soup cakes or cold snacks, even though they are more expensive than the rich ingredients at the breakfast stalls in Hongfu Building, they usually only cost thirty or fifty copper coins.
Shopkeeper Liang said: "Tell Mr. Li and the old lady from the Zhao family that this is a tasting gift to give back to old customers. It costs nothing."
Xu Yuanwei picked up the remaining bowl and said to shopkeeper Liang, "I want to try Mrs. Su's craftsmanship. I wonder if the shopkeeper would like to taste it together?"
This is also a "process" that Su Qingluan must go through every time he launches a "new product".
Su Qingluan and Liang Youdao understood why Xu Yuanwei wanted to try it every time. For outstanding chefs, when a dish is tasted with their tongues, the seasonings, cooking time, etc. of the dish will often be well understood.
Although Su Qingluan's soup cake looks like an ordinary soup cake, it is obviously different from the usual production process.
Xu Yuanwei wanted to taste what was important in this through his tongue.
