"Oh ho ho, I haven't seen this guy doing this for a long time."
"It seems that Chef Zhao Fuyu has really made a lot of preparations!"
An old man in a family is like a treasure. When everyone was wondering about Zhao Fuyu taking out a pile of stone grinders, Mr. Cai Qing's voice sounded. He was full of energy and fully understood what was in front of him. It was really impressive. I feel relieved.
After all, it was impossible to explain that Zhao Fuyu had been cooking. They couldn't just stare blankly for such a long time, right?
Having such a gourmet who understands the situation and introduces reviews to them adds a lot of fun to this boring process.
Just like the indispensable commentary in various competitive games.
How many boring games are made exciting by their presence?
In fact, apart from tasting the delicious food, the judges spend more time explaining the food.
"Stone mill, steamer cloth, and old rice."
"It seems that Chef Buyeo is going to make his own rice noodles..."
"Speaking of which, I haven't tasted truly handmade rice noodles in many years."
Touching his smooth chin, Mr. Cai Qing's eyes narrowed into slits with a smile, but he gave people a feeling of sincere joy.
Even the hell chef next to him seemed to be in sync with the joy that came from the heart.
"Is there any difference between handmade rice noodles and ordinary machine-made rice noodles?"
Asking such a question is naturally out of curiosity, but for Ben Gordon, it is more about collecting experience and knowledge of these exotic dishes. These may at some point in the future become his inspiration for cooking new dishes.
Now that I have a gourmet around me who can be called a living encyclopedia of Zhongzhou cuisine, if I don’t get curious at this time, why are we waiting?
"If you insist on saying something different..."
There was a hint of amusement in Cai Qing's expression.
"It's machine-made, and it's much smoother than hand-made rice noodles!"
The unexpected answer shocked many people present, but as long as they thought about it for a moment, basically everyone could understand the truth.
With human power, even with the capabilities of Lin Chu and Long Chu, even if these stone mills can grind the rice milk to the extreme fineness, how can it be compared with the machine-made rice milk?
That kind of machine that can keep a constant speed if it wants to, accelerate as much as it wants, and even make fine rice paste repeatedly, there is no way it can be compared with human power.
There is no need to compare it with human power. After all, machines were invented to do things that humans cannot do.
“Since there is no machine-made smoothness, why do we need to make handmade rice noodles?”
"In comparison, what are the advantages? Handmade rice noodles."
Anyway, we have reached this point, so Ben Gordon might as well ask more carefully.
Now Zhao Fuyu has put the old early rice that has been soaked for a long time into the stone mill and started the process of grinding the rice slurry. Seeing the intensity of Zhao Fuyu's grinding, Cai Qing nodded secretly.
He did not shy away from telling fellow judge Ben Gordon about his curiosity.
"Of course there are advantages. Compared with machine-made rice noodles, the thickness of handmade rice noodles will never be consistent, and the strength will also be a little worse."
"But because of the slightly less smooth taste, it will contain more soup, and the taste will be completely incomparable to the temperature and roughness of human hand-making."
"That kind of taste can be completely separated from the mechanism as long as you eat it once, and then... you will never forget it!"
Such firm words also made Zhao Fuyu's actions completely attract the attention of everyone present.
On the contrary, very few people noticed that before making rice noodles, Zhao Fuyu had put the difficult-to-handle ingredients such as ancient pig mammoth into the soup pot, and was cooking a very fragrant soup with the ancient pig mammoth's backbone and tube bones. The big bone broth!
...
Extreme does not mean suitable, and Nagiri Thistle didn't seem to care about this.
Anyway, he can use more fantastic ingredients to match it, and even if some flavors overflow, it will not have any impact on the conquered diners' mouths.
It can further enhance the complexity of the taste.
But for Zhao Fuyu, although IGO can find one of the best rice noodles in the world, it may not be able to find rice noodles suitable for his cooking.
Such rice noodles need to be made by Zhao Fuyu himself.
This is why he makes rice noodles directly on site.
Aged early rice itself will add more stickiness, and in order to make the rice noodles smoother, Zhao Fuyu also added his secret weapon, a spoonful of glutinous rice and a spoonful of cooked overnight rice.
These three things are combined to make rice milk. After steaming and cooking, the effect he wants can be truly achieved.
It is smooth, non-sticky, and has a slight texture. More importantly... this kind of freshly made rice noodles has a rice flavor that is completely unmatched by ordinary machine-made rice noodles.
To cope with dreamy ingredients like ancient pig mammoth that are full of strong meaty aroma, the rice aroma of rice noodles itself is also indispensable.
Otherwise, the balance in the mouth will be missing a key link.
It can be said that when designing this breakfast, Zhao Fuyu has completely designed every detail in place.
As for whether the taste can satisfy diners, that is a matter of taste.
Here at Zhao Fuyu, we have tried our best for such a breakfast!
...
The rice milk grinded by the stone mill should not be too thick. At least scoop a spoonful onto the oiled steamer cloth and spread it smoothly by shaking it.
This kind of consistency is just right. Basically, it needs to be diluted about twice as much as yogurt.
It can be attached to the steamer cloth, but it can evenly distribute on every part of the steamer under the centrifugal force of shaking.
After such a steaming, which takes about three to five minutes, you can take it out, then pour one side of the rice noodles onto a cutting board with a layer of oil, and then lightly pat the steamer cloth on the other side with cold water, basically You can take off a complete piece of handmade rice skin.
Repeat this for more than a dozen times until a large portion of hand-made rice noodles is completed.
Before the finished product, these rice skins do not need to be cut into the shape of rice noodles. After covering them with a warm wet rag, the next thing Zhao Fuyu has to deal with is the meatballs in the original soup.
The meat must be ancient pig mammoth meat, but it is not pork belly, but slightly leaner front leg meat.
Two points are fat and eight points are thin.
Because ancient pig mammoth meat was difficult to process and was very tough and heavy, Zhao Fuyu spent a lot of effort before rolling all the meat into meatballs.
Especially the fat part, it is almost impossible to use machine assistance. It is completely cut into small pieces by hand, in order to form a juice-like state in the meatballs.
As several soup pots began to boil, the cooking table on Zhao Fuyu's side also began to fill with mist.
It feels like a breakfast stall.
Everyone present suddenly felt a little warm in their hearts.
It was the joy of seeing the temperature of breakfast in the morning mist...
