Hardcore Chef Dad

Chapter 196 Making Yifu Noodles (45) Subscription

Yifu noodles, if you just stand aside and watch the making process, you will find it very simple.

Like most hand-made noodles, the first step is to knead the noodles, which must be well-proportioned and vigorous. Then roll it into dough, or cut it with a knife, or press it into noodles with a machine.

The subsequent process is also very intuitive. First cook the noodles in the pot until they are almost mature, then drain the water and put them in the oil pan for frying.

It can be said that this whole process, including the use of eggs and noodles, is really not much different from instant noodle processing in detail.

Lin Ruifeng was in the kitchen before, and every time Master cooked Yifu noodles, he felt that he really didn't see any difference from instant noodles.

Today, seeing Master with his own eyes from the beginning of the meeting, Lin Ruifeng watched it very carefully.

From the meeting, Lin Ruifeng quickly noticed some differences.

Master kneading noodles is not just about adding eggs.

Because if the flour is only mixed with eggs, the stickiness is not enough, the noodles cannot stick together, and the ductility is not enough at all.

Therefore, in the dough making process, in addition to eggs, a part of water needs to be added to it.

Usually, the flour is made into a pile, and a crater-like pit is nested in the middle, and then a few eggs are cracked into it, and then a certain amount of water needs to be added, and then the surrounding flour is slowly drawn towards the middle, and at the same time, use Knead with your hands.

In this step of Yifu noodles, instead of adding water, chicken broth is used instead of water for kneading the noodles.

Among them, the proportion of chicken soup and the proportion of eggs and flour are all particular. And it is necessary to make some adjustments according to the hand feeling during the kneading process.

Seeing the master kneading the dough vigorously, adding a little chicken soup from time to time, Lin Ruifeng who was beside him was also amazed.

After meeting with him for a while, Feng Yifan looked up at his apprentice and said with a smile, What? Does it look very simple?

Lin Ruifeng quickly shook his head and said, No, Master, I can feel that while you are kneading the dough, you should use your hands to feel the strength of the dough, and you should be able to make some adjustments.

Feng Yifan was a little surprised when he heard this,

After looking at the apprentice, he said, Okay, there is still progress.

Lin Ruifeng looked at the whole vat of dough, and couldn't help asking: Master, isn't it too hard for you to make noodles by hand like this? Can't you buy a noodle machine to do it?

Feng Yifan held his face in his hands, and gradually felt a little out of breath. He raised his head, took a few breaths, and explained to his apprentice with a smile.

This Yifu noodles, you have to use your hands to feel the strength of the noodles, so that you can adjust it better. This process cannot be omitted, otherwise the noodles will not be good.

After meeting for a while, Feng Yifan said again: Actually, the original Yifu noodles were not so complicated, but later Suji made improvements, which made the process a little more complicated, but fortunately, we can make noodles once more. Prepare a lot.

Lin Ruifeng knows this, because Yifu noodles are made like instant noodle cakes, so they are also very convenient to store.

Feng Yifan basically makes a lot of noodles every other day, which can be stored for a long time.

Of course, Feng Yifan cooks noodles every other day, not because the noodles will be used up in two days. In fact, there are still some ready-made Yifu noodles in the back kitchen, and Feng Yifan still makes noodles with the noodles to ensure that the total amount of noodles is sufficient.

After all, the production process of Yifu noodles is relatively cumbersome, but it is more convenient and long-term to store.

Now the restaurant business is good at noon, and Yifu noodles are consumed a lot, so Feng Yifan makes noodles every other day, which can better guarantee enough consumption.

Almost finished kneading the dough, Feng Yifan asked his apprentice to help get the dough out of the big dough vat. Then it is put into the manual noodle machine separately, and all the noodles are made into uniform thickness and equal length.

Use another pot to hold the noodles, and take out a layer of noodles from the noodle machine. Feng Yifan needs to spread a layer of flour to prevent sticking.

This production method is also a craft handed down by Su Ji.

When my grandfather was alive, every time except for the ratio of chicken soup, the old man did it himself, and afterward, kneading and making noodles were all done by a group of apprentices.

At that time, because the restaurant business was good, every time it was necessary to make a large batch of noodles in advance.

Later, Feng Yifan also did it with his father-in-law, and every time he did it with his father-in-law. This also shows that the father-in-law who was still the master at that time treated Feng Yifan differently.

In the past few years when Feng Yifan has been abroad, Su Jiyi's house has not made noodles, and the noodles provided for lunch are replaced by bought dried noodles.

Now, Feng Yifan wants to restore Su Ji's rules, so the production of Yifu noodles will naturally also be completely restored.

After the noodles were made, Feng Yifan picked up a large bowl of noodles by himself, and went directly into the kitchen to cook the noodles next.

Lin Ruifeng had watched the process from cooking noodles to frying several times before, so instead of following up with the back kitchen, he cleaned up the noodle machine, basin and flour outside.

Afterwards, Lin Ruifeng continued to practice Qidun, and it was considered as helping to guard Su Jinrong in front.

In the kitchen, Feng Yifan took a fixed amount of noodles out of the basin, strand by strand, and boiled them together.

There are not many tricks in the cooking process. Basically, the noodles are boiled until they are about 80 to 90 years old, and then they are taken out and set aside to drain and dry.

Busy in the back kitchen alone, in order to save some time, Feng Yifan also turned on the stove next to him while cooking the noodles, and prepared the oil pan at the same time.

When the noodles are almost drained, put them in the oil pan for frying.

During this process, it is also necessary to control the oil temperature, to instantly lock the moisture in the noodles, and not let the noodles eat too much oil, and the noodles can be removed after frying until the surface is slightly browned.

When Feng Yifan is cooking noodles, he rolls up a fixed amount of strands of noodles, which will be shaped like instant noodle cakes after cooking, which can be stored more conveniently.

This process is not complicated, but it does take some time, and it is indeed very hot to keep boiling water and hot oil at the same time.

But the back kitchen of a restaurant is like this. As a cook, you have to deal with hot pots and hot stoves, and these are indispensable experiences.

In the restaurant in front, Su Jinrong watched Lin Ruifeng practice cutting, and would point out from time to time: Don't use too much force, find the rhythm, slow down, yes, find the rhythm, rhythm, play.

After Su Jinrong's guidance, Lin Ruifeng also gradually mastered the rhythm and found the strength to strike the knife.

After finding the sense of rhythm, it is natural that the pier-cutting practice will become relatively easy, and the speed can be gradually improved.

This morning, the master and apprentice prepared materials in such an orderly manner, making various preparations for noon, especially at night. Feng Yifan mainly dealt with it, while Lin Ruifeng did more basic exercises, and occasionally gave his master a helping hand.

Just as Lin Ruifeng was practicing Qidun, when the time was approaching noon, several figures came to the door of Su Ji, looking into Su Ji with their probes.

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