"Okay, it's better to think about what to eat. My stomach has started to rebel."
The bearded man shouted,
"Eat noodles, eat noodles, everything goes smoothly, even noodles are fine."
Everyone nodded in agreement,
"Yes, yes, if there are eggs, ducks, etc., please boil them for us and paint them red. It's been a long time, so you have to be lucky."
We also ordered some cold side dishes, meat and salt chicken, and a pot of chowder for each table, and sat down in groups to drink.
Lin Chou was a little stunned after hearing this.
A small restaurant or tavern like this one, which is isolated in the wilderness and has no store in front of it, is quite similar to those inns in ancient times. Such stores generally do not serve staple food such as noodles.
Lin Chou's father and grandfather were also very taboo about this when they were running a small restaurant in the alley. They would never cook noodles for the first time a customer came to the door, and then they would have no taboos the next time they came.
Guests come and go as quickly as water, how can they leave with all the clues and mess?
Wang Jian said,
"Boss Lin, we don't know when the city will be opened. It looks like our group will be bothering you for a few days."
Lin Chou thought about it. Since he wasn't leaving, he could just eat what he had to eat. It wouldn't be a violation of his old man's broken rules.
He nodded immediately and said,
"no problem."
After returning to the kitchen, Lin Chou began to prepare rice. He wanted to make relatively simple rice noodles.
"Se" refers to the viscous liquid flowing out of the pores, and this word reveals the true meaning of Seto powder.
Three-year-old rice is required to make rice flour. The longer it is stored, the lower the stickiness of the rice after beating and the easier it is to shape.
Soak in water for an hour and then drain the water. Pour in about a quarter of the overnight rice and grind it into rice flour by the horizontal trough system.
Overnight rice can increase the toughness of the rice noodles, killing two birds with one stone.
The ground rice flour should have a starch-like feel when twisted with your fingers, without any grains.
A large pot of rice noodles was poured into boiling water and stirred, then boiled until it was six-mature and turned into countless rice noodles dumplings of different sizes, which were then beaten with cold well water.
Keep stirring to break up the fine particles in the rice noodles, making the rice milk thick and smooth and the surface can reflect light. At this time, the rice noodles are done.
The system thoughtfully provides a special molder for rice noodles. It is a long and thick bamboo tube with a bottom full of small holes and a built-in baffle and handle. It is as thick as an adult’s thigh and more than half a meter tall. It should be able to hold a lot of rice noodles. , the diameter of the rows of holes at the bottom should be about three millimeters.
Next, you only need to boil a pot of water, scoop out a tube of rice flour and hang it above the water pot. After removing the bottom baffle, the rice flour will flow down the small hole.
The rice noodle strands that fell into the pot quickly solidified and matured under the action of water, becoming plump and round.
The shaper slowly draws a circle on the pot to prevent the piles from sticking together. After a bamboo tube of rice flour slurry is prepared, the rice flour in the pot will float to the surface of the water when it is cooked. Take it out and run it under cold water and put it aside for later use. .
Although it takes a lot of time to grind the powder and other preparations, the process of making the powder is very simple and easy, saving time and effort.
The soup base of laiteng powder also needs to be specially made. It needs to use pig leg bones and backbones, preferably the kind with some meat on it.
After cleaning and drying the bones, fry them in hot oil for a few breaths. This method is also suitable for making bone soup and fish soup. It is easier to make a milky white and sweet soup from fried bones or fish. .
After the fried pork bones are put into the cold water pot, it is time to ask for goose bones, a special seasoning that is unique to the powdered soup stock. However, Lin Chou is even more extravagant. The bones he uses are from Qiongqi Swan.
Crush the old ginger, cook it in a pot with goose bones, tangerine peel, wolfberry, dried mangosteen, and astragalus until the soup is slightly thick and it doesn't need to take too long.
Pour the rice flour into boiling water, blanch for a while, put it in a bowl, sprinkle with salt, chopped green onions, blanched green vegetables, and pour a ladle of steaming soup stock over it.
Rice noodles can be eaten fresh, without any toppings and soups, and the rice flavor is pure; it can also be paired with fatty meat, braised intestines, tripe, and barbecued meat. Any side dishes must be lowered and held high in front of the transparent white rice noodles. greasy.
With the noodles in the bowl and the side dishes on the table, Lin Chou felt that he could sell a few more dishes.
"Snort, snore."
There were rough swallowing sounds everywhere in the dining room, and I didn't care to talk anymore. Only when I eat is in my mouth.
As he ate, Wang Jian got to know his way around it, and put the large pieces of meat in the pot directly into the bowl.
Take a sip of the powder, it's smooth and crispy, and it's full of meat in your mouth, it's mellow and thick.
"Cool!"
If you eat rice or steamed buns, you can rarely eat them as heartily as noodles.
After taking a mouthful of the tooth-splitting powder, even all the worries in his heart rolled away to an unknown distance.
After eating three bowls in succession, Wang Jian slowed down slightly.
"Boss Lin, what kind of noodles are these?"
Lin Chou said,
"This is not noodles, but powder, Sefen, powder ground from rice."
Wang Jian didn't care what kind of powder or face, just wiped his oily lips,
"Another pot of stewed meat and two salt chickens. The stewed meat needs to be fat. The fatter the better!"
"I want a pot of this too!"
...
In fact, the original ingredients of sesame powder are oily residue and roasted goose.
Among them, the roasted goose is the most famous, and the emphasis is on a "gold goose and silver goose".
The golden-yellow roast goose slices with crispy skin and tender meat are neatly piled on the silvery white rice noodles, with a pinch of chives, a blanched green vegetable, a small spoonful of the original barbecue sauce from the roasted goose belly, a large spoonful of broth, and then Nothing else is needed.
There are no shortcuts when it comes to delicious food, and any opportunistic approach will greatly compromise the taste of the dish.
Lin Chou didn't roast the goose, but the rice noodles he made could still satisfy diners.
"Oh, the conditions are difficult!"
Lin Chou sighed, he was ready to raise geese.
That Qiongqi Swan is indeed good, but it grows too big and high-level, often reaching ten meters in length. You need a big stove to bake it, so you can't just turn it into a beggar goose.
As soon as the time came and went, it was already midnight. The diners were full of wine and food and went back to the car to rest, but Lin Chou was a little puzzled.
This is wrong. Usually even if there is a little bit of excitement, Mr. Shan has to come and have a good look. Why didn't you see anyone from the beginning to the end today?
"Forget it, never mind..."
After climbing up to the treehouse and washing up, the moment my head hit the pillow, I heard the roar of the engine below.
"Who the hell is this? It's so late..."
Lin Chou couldn't say any more because he saw Master Shan's "Pangolin" roaring in from outside the courtyard.
"..."
Wait, when did Master Shan go out?
Seeing Lin Chou walking over with a sullen face, Huang Dashan wiped the blood on his bald head.
"Ha, Linzi, do you see it? This is the first car, and there are others behind it, all of which are second- and third-order living corpses of alien beasts. I'm going to make a fortune!"
"Didn't I say you can't..."
"Oh, Lin Zi, I am bored in the tavern every day. I will die of suffocation before I get sick. I am going to die anyway. It is better to die happily in the mouths of wild beasts."
