Food Circle Plug-in Emperor Chapter 835

  Chapter 835 What to do like what

  Liu Yunong and Wang Yulong discussed it, and decided: "If it doesn't work, follow our store's method. Anyway, it's hard to adjust to 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 happens that the dishes on my side are on the pot, and I'll knead the noodles."

  Wang Yulong is very skilled at kneading dough.

  Scatter the eggs with salt, pour in the flour, stir with chopsticks to form a snowflake, then add water and stir gradually, then knead the flour into a dough.

   Sprinkle flour on the chopping board, knead the dough further until the surface is smooth, and start to proof.

  It is not difficult to mix the dough, but the difficulty is the process of kneading.

  People who do red cases generally suffer from tenosynovitis.

  This is also something that cannot be avoided. Red case cooking is mainly about flipping spoons.

  Even the iron pan with the ingredients, shaking and shaking, after a whole set of operations, the wrists are severely strained, and after years of hard work, there will be some problems.

   Kneading the dough is all about the strength of the wrist, and it takes a long time, and there are requirements for strength.

   Put the dough on the chopping board and knead vigorously until it is evenly kneaded, soft and smooth.

  If you do not knead the noodles enough, the noodles will not form when cutting the noodles, or you will not be able to cut the noodles at all, and it is easy to stick to the knife and break the noodles when cutting the noodles.

   In this way, the wrist is particularly difficult.

Wang Yulong put the prepared dough on the chopping board, held the upper part of the dough with his hands, and kneaded the dough vigorously while curling it towards the end of the body part. The dough was rotated 90 degrees, and kneaded repeatedly until the dough was kneaded. Knead evenly.

  Fu Yu's kitchen counter is next to Wang Yulong, and his stewed fat intestines are ready.

  So while no one was paying attention, he quickly fished out the soup with a colander, while aiming at Wang Yulong's operation.

  The hands in the back kitchen are strong. When Wang Yulong was kneading the dough, he smacked the chopping board. Just by looking at it, he knew that the dough must be very firm and tough.

  Fu Yu poured oil into the pot, heated it to 70% heat, put the marinated glutinous rice sausage into it and deep-fried it over low heat.

  After the crispy raw sausages are deep-fried, they can be served directly on a plate with a knife.

  When Liu Yunong was cooking this dish, Fu Yu once tasted two pieces while it was hot.

  The treatment of glutinous rice stuffed into the large intestine is very common, but most of them are stewed and eaten for its soft and glutinous taste.

  This dish is based on stewing. While ensuring the glutinous taste of glutinous rice, it is fried again to make the casings crispy and richer in taste.

  Fu Yu changed the knife here, and the little worker over there sent over the cleaned large intestine.

  Liuchangtou can be regarded as a very homely local dish, but it is still a test of the chef's skills to make this dish delicious.

  The intestines are too tender, and they tend to get greasy after eating, but they are too old, and the taste is not good.

   You must control the heat and time when frying, so that you can cook Liuchangtou that is charred on the outside and tender on the inside, salty and sweet, and golden in color.

  Fu Yu has now reached the level of proficiency in controlling the heat and time. Even Liu Yunong couldn't help but praise the cooked meat after seeing it: "Not bad!"

   "Hey! It slipped!"

  Wang Yulong suddenly ouched.

   Liu Zhangpeng was the fastest, and hurried forward to support Wang Yulong's arm: "Master, what's wrong?"

  Wang Yulong frowned in pain: "Hey, be careful, don't touch it! My muscles are slippery again!"

  When Liu Zhangpeng heard this, he immediately relaxed his movements, and lightly touched Wang Yulong's wrist joint, and clearly felt a small nodule the size of a soybean.

   "Master, you have committed tenosynovitis again!"

  Wang Yulong moved his wrist carefully, but it still hurt, but obviously not as severe as before.

   "I feel that my hand is a little numb in the past two days, maybe it was stretched from kneading the noodles just now."

   Tenosynovitis is not a serious problem, but it is indeed a pain to suffer from it.

  Even if the treatment 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 a bit: "I would have kneaded the dough if I knew it earlier."

  Wang Yulong sighed: "I didn't expect it either, hey, look at the pot, it's almost done."

  Hearing this, Liu Zhangpeng hurriedly 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 chopping board, washed his hands, and took the initiative to knead the dough.

  He did this job very smoothly. He originally had absolute hand feeling skills, but now he has more control over the hand feel of the table, and his finger dexterity and physical strength have been improved.

   Kneading the dough is not difficult for him at all.

  Fu Yu kneaded the dough without any other distractions. He was skillful and fast.

  Wang Yulong threw a hot towel on his wrist, cutting and turning spoons were temporarily unavailable, but with Liu Zhangpeng helping him, it didn't matter.

   Liu Yunong was quite surprised to see Fu Yu kneading dough at the beginning, but seeing that he was doing it very neatly and proficiently, he didn't stop him.

  But I feel a little bit emotional in my heart.

  Fu Yu is such a treasure!

  Hong An's cooking is already very talented, but I didn't expect Bai An's work to be so smooth.

  The dough is kneaded, and the next step is the real hard work.

   To make hand-rolled noodles, the hardness of the dough must be kneaded harder than the noodles used for making dumplings.

   But it is quite laborious to roll this ball of dough into a thin cake.

  Liu Yunong just doesn't like to do white cases, 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 rolling the dough. She thought that if it didn't work, she might as well do it herself, but she saw Fu Yu skillfully rolling the salted dough into a large thin piece.

  Actually, the general back kitchen does not put salt and alkali when making hand-rolled noodles.

Salt will cause the dough to produce shrinkage force, and there is no feeling when kneading the dough, but when the dough is rolled out, you will find that the dough with salt is not easy to roll into large pieces, and its retraction force will make the chef pay a lot of effort And time, in order to achieve the desired thickness and size of the dough.

  Do not put alkali because the alkali will destroy the nutrients in the flour and reduce the nutritional value of the finished hand-rolled noodles.

  Shangshi's private restaurant here, but only follows the rule of not adding alkali, and will deliberately add some salt when kneading noodles.

  The hand-rolled noodles made in this way taste very delicious.

  However, in order to taste good, the chef needs to spend extra effort when rolling.

  This is also the reason why Wang Yulong took the initiative to do the work when it comes to making hand-rolled 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.

   It's just that Fu Yu seems to be very relaxed and casual in doing such a laborious and time-consuming task.

  Fu Yu calmly pressed the dough into a thick round sheet, and rolled the dough into a large thin sheet with a rolling pin.

  During the whole process, Fu Yu's movements were very calm, without any effort at all.

  And the thickness of the rolled dough is just right, without any faults.

   Liu Yunong saw it, and immediately sighed, this kid, what he looks like!

   At this time, Fu Yu folded the noodles into long strips and cut them into noodles of required width.

  He is cut according to the requirements of the classic old taste recipe. The noodles with this width are the easiest to hang with sauce and taste the best.

   Cut the noodles, sprinkle with loose powder, and shake the noodles.

  It is best to boil the freshly rolled noodles as soon as possible. Fu Yu didn't waste his time and boiled a pot of water directly.

   "Is the water on the boil? All right, leave it alone. I'll be done with it soon. I'll make fried sauce."

  Liu Yunong took a look, and the movements of his hands tightened up a bit.

   "Since the fried sauce noodles here in Bei'an are salty, how about just leaving out the hot sauce?"

  Liu Yunong quickly stewed the ingredients and turned to Wang Yulong's kitchen counter.

Wang Yulong was standing in front of Fu Yu's original kitchen counter with hot compresses on his wrist, directing Liu Zhangpeng to cook. Hearing this, he shook his head: "The noodle with fried sauce in the store mainly tastes like spicy sauce. If you don't put it in, there is nothing special about it." gone."

  Private dishes are all about being different. Even if it is fried noodles, the taste and style of the noodles are different from those outside, which makes people impressed after eating.

   When Liu Yunong heard this, he was somewhat hesitant.

  She knew that what Wang Yulong said was true.

  Jajiangmian is noodles mixed with Zhajiang. If you want to make a special taste, you have to have your own secret recipe.

And the specialty of their shop is the hot sauce. Even customers who are not used to this mouthful, after tasting it, have to say that the taste is really good. As for the bad taste, it is also because of the different eating habits. It cannot be denied that the fried noodles Well done.

   Upon hearing this, Fu Yu quickly said, "Master, I can make fried sauce, or I'll do it!"

  Hearing this sentence, people around immediately looked sideways.

  Just now, Fu Yu took over Wang Yulong's work and completed the making of hand-rolled noodles.

   And now, he can even make fried sauce!

  The classic old taste fried sauce is actually not difficult to cook, but the hard part is how to make this classic old taste!

   What Fu Yu learned before was Zha Jiang handed down by Zhao Meng, which was actually delicious at the time!

  However, now that there is a more comprehensive and more authentic cooking method with classic old taste recipes, the fried noodles must have a very classic taste!

  When Liu Yunong heard Fu Yu's words, he didn't know how to react for a while.

   It seems that this kid is not the first time to help 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, did Fu Yu even do the work of Bai's case so well?

   Still, Chollima originally had this noodle dish.

   Or is this a staple in music restaurants?

  However, now is not the time to be entangled in this matter!

   Liu Yunong looked at Fu Yu with a happy face, and nodded: "Okay, you can make local fried noodles?"

   Fu Yu responded, "Well, I will."

   I don't know if it's the local fried noodles, but it must be a classic old taste, which is definitely not bad!

   Seeing Fu Yu responding, Liu Yunong turned to Xiaogong and told Xiaogong: "You have full authority to cooperate with Fu's kitchen. Prepare any side dishes as soon as possible."

  Xiao Gong immediately nodded!

  After getting along with each other for several months, Liu Yunong has figured out Fu Yu's character. It's not something that is particularly sure, and Fu Yu never makes promises.

  As long as it is something he says he can do, he can definitely do it well.

   Now that Fu Yu says he can do it, then basically there is no problem.

   Liu Yunong breathed a sigh of relief.

  Although she knew that Yang Shunwei would not be dissatisfied even if she made a bowl of the store's secret fried noodles, but satisfying customers was still something she was looking forward to.

  Especially Yang Shunwei's special status, being able to entertain people well will save him a lot of trouble in the future, and he can also hand over this contact.

Why not do it!

   In fact, the back kitchen is different from other places.

  It is much harder to say "I will, let me" than "I can't"!

  Because no one dares to say "I can do it!" to things that they are not sure of, from the small worker to the chef.

   This sentence "I can do it" is really important.

  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.

  So, when Fu Yu took the initiative to say "I will, I will", even Wang Yulong and Liu Zhangpeng were very surprised.

  Just as Liu Yunong understood Fu Yu's character, Wang Yulong and Liu Zhangpeng could also see that Fu Yu had always been a person who did not tell lies.

  He said he would, so he really would!

  Furthermore, Fu Yu is the chef of the Maxima Hotel, so they already knew about it.

   Maxima Restaurant is a century-old restaurant in Bei'an. If there are any classic and old-style dishes in the local area, Maxima's kitchen will definitely make them.

  Fu Yu can cook the local classic fried noodles, so it is not uncommon.

  However, to be able to agree to Fu Yu's leadership without hesitation under the current situation is also inseparable from Liu Yunong's approval of Fu Yu!

   According to his personal habits, Fu Yu directly made a list of dishes to Xiao Gong.

  The existing ingredients are prepared immediately, and if there are no ingredients, let the buyer buy them nearby.

  Fortunately, for seasonings like yellow sauce that need to be purchased from manufacturers, Shangshi Private Kitchen has always been the main store to directly batch the goods, and then distribute them to other branches.

  Because the branch in Bei'an is a newly opened store, the seasonings are particularly well prepared.

  Fu Yu proposed that he wanted to make yellow sauce, but before he could ask, the little worker took the initiative to ask: "Fu Chu, do you want Liubiju, or Guixinzhai?"

   "Gui Xin Zhai!"

   Good guy!

  My chef is really a big business, and even the hard-to-find Guixinzhai dried yellow sauce is in stock.

   Once you have something, you don't have to worry about cooking.

According to the cooking method on the classic old taste recipe, there is one more procedure than what Zhao Meng taught before, that is, pour the dried yellow sauce into a container, add some cooking wine and cold water, make the yellow sauce watery, and use a colander to pour the dried yellow sauce into a container. The bean dregs and sand are filtered out, and then steamed in a pot over high heat.

  The purpose of this is to fully release the sauce aroma of the yellow sauce.

   When using rice wine, pay attention to dilution.

  The role of rice wine is to remove the beany smell through this volatile energy.

  When mixing, put in a little bit of wine to remove it, otherwise, if you put too much in one go, it will easily form lumps when stirring.

  These are the operation details specially marked in the classic old taste recipes.

  Fu Yu looked over and took a careful note of it.

  After all, the details are the key to a good dish~

  (end of this chapter)

Chapter end