I am Qinxing No.1

Chapter 229
Xirong is not stewed and braised chicken or Dezhou grilled chicken. It pays attention to the older the better the soup. In order to compete for the old soup pot, it can even beat people's brains out alive.

If we follow the earliest practice in Guangzhou, Xirong at that time just began to pay attention to the filling of wontons and started to use egg noodles.

At that time, Xi Rong did not use broth as the base, but it was boiled in white soup just like the original wonton noodles.

Even the No. [-] 'Li De Noodle Shop' in Xiangjiang Xirong now uses no more than two days of 'broth'.

This is determined by the ingredients used in the Xirong soup base. Braised braised chicken pays attention to the word "thickness", and the century-old soup naturally becomes a legend; while Xirong's soup base pays attention to the word "fresh", which uses the earth Fresh fish meal, shrimp head and pork bone,

Only from this recipe, we know that the main ingredients of Xirong soup base must be earth fish meal and shrimp head, and the pork bones are only there to remove the unique fishy smell of earth fish.

Since the pursuit of a fresh character, the century-old soup has become a joke. In fact, according to some famous gourmets, it is difficult to get rid of the fishy smell in the soup base of Xi Rong, but after two days, even if you add new ingredients, you will lose a fresh character. The best time, in fact, should be 1.5 days.

Lide noodles use two-day broth, which is actually lazy and added to save materials, which is disliked by many gourmets.

It's just that the tall ones are chosen from the Japanese people, and Xirong from another family is not as good as Lide, so these professional foodies can only accept it aggrievedly.

This is talking about soup, and the equally important noodles, in addition to the whole egg noodles without adding water, must also go through the process of "alkali walking".

If you want the noodles to be cool enough, you need to add alkali, but there are gains and losses. After the noodles are "cool", it takes time to make the alkali taste disappear. This is "alkaline walking". You need to put the noodles for one to two days Let the alkaline taste evaporate naturally.

After listening to Zhou Dong's narration like a treasure, Lu Luxin frowned slightly and said, "I didn't expect you to know Xirong so well, but why didn't you start making the base soup for Xirong yesterday?

After all, Xirong is different from Bazhen noodles.

Bazhen noodles use seven kinds of precious ingredients, and you, a white case master, have to fry them first, and then you can turn ordinary water into the "eighth treasure",
Don't tell me that you actually want to mix the earth fish powder, shrimp head powder and pork bone powder into the noodles. This is Xi Rong, which cannot be done like this at all! "

"The master of the case?
It turns out that Boss Hua has always worshiped me secretly like this, ashamed and ashamed. "

Zhou Dong laughed.

"Okay, you, stop joking, there are less than three hours left, thanks to you still in the mood to laugh."

Lu Luxin was really anxious, so she said that Zhou Dong was far ahead of Yan Yi, the No.

Xirong doesn’t need soup base?Do you think it is still in Guangzhou at the beginning of the last century?
The times are developing, even if the wonton noodles and the early Xirong were boiled in white soup, but not now, diners are used to eating the improved Xirong, I am afraid no one will be willing to reminisce with you.”

"well said."

Zhou Dong nodded: "Since Boss Hua knew that the wonton noodles and Xirong were boiled in white soup back then, why didn't he ask why?"

"why?"

Lu Luxin was stunned: "Why should I ask why?"

Zhou Aiguo was amused: "Mr. Lu, I can be sure that there is a problem with your Huaxia grammar. I wouldn't be able to speak like this if it were changed."

"Go, go, don't call me teacher, your teacher is Zhou Dong, and now he is crazy."

"I'm not crazy, it's just that Boss Hua has a straightforward personality, carefree in everything, and doesn't like deep thinking."

Zhou Dong said: "In the era when wonton noodles just appeared, there was no such thing as soup base, and the reasons for this are nothing more than two reasons.

First, the cost of making the base soup is too high. Pork-stuffed wontons are already relatively expensive food for ordinary people. If the soup is made with earth fish, pork bones and shrimp heads, how much will the cost increase?Operators must consider the market.

Second, people in that era didn’t have much oil in their stomachs, so it was just right to eat a bowl of wonton noodles with pork wontons. If the soup was too thick, many people’s stomachs might not be able to get used to it, and they would even run away. diarrhea"

Lu Luxin burst into laughter when she heard that: "Just talk about it."

"This is really not a lie. At that time, China was in great chaos. Warlords fought and the people were in dire straits. Many people couldn't even guarantee their daily grains. Occasionally, they extravagantly eat a bowl of wonton noodles. You are seafood and pork bones. Tang, isn't this trying to harm people?"

Zhou Dong said with a smile: "Yuan Cangshan's instruction sheet also said that the way to serve dishes is to put the salt first, then the light ones, the thick ones first, and the thin ones last.
That is to say, when diners start to eat, their mouths are tasteless, and they will feel very delicious if the dishes are salty. Some,
The theory of thick and thin is also the same, it tells us that chefs should adapt to local conditions and adjust to changes at all times.

This is also the reason why the original wanton noodles and Xi Rong do not use broth as the base. "

This is the time!Zhou Aiguo immediately flattered him: "What the teacher said is really wonderful!"

"Um"

Zhou Dong nodded slightly, patriotism is still very self-motivated, do you think you study hard?
"Boss Hua, think about it, even for delicacies like Yuan Cangshan, everyone should advocate the principle of adapting measures to local conditions and people, let alone us younger generations?
When it comes to human-made dishes, what we want to study are the judges who have tasted countless delicacies in the arena.

Patriotic, now is the time to answer questions, how do you analyze these judges? "

Zhou Aiguo was also blessed, and quickly replied: "These judges have eaten too much food, and the chefs from Huaxia can't wait to use all their skills to feed these judges into pigs.

No, no, how can a pig be as happy as these judges?
At the end of the day, the south is sweet and the north is salty, and the east is spicy and the west is sour. These judges are almost full, and the fat in their stomachs is estimated to be three feet thick! "

"You kid can talk nonsense, what does the three-foot-thick fat look like?"

Lu Luxin is in a good mood recently, and Zhou Aiguo will make her laugh all day long.

"That's a good answer, that's why I chose Xi Rong for dinner."

Zhou Dong said: "Xirong was originally just a snack, not a main meal, but at this moment, there is nothing more suitable for dinner than it.

What these judges need now is not a bowl of Xi Rong with a thick soup base,
A bowl of light, sweet and luscious Xirong is actually more suitable for their appetite."

(End of this chapter)