Food starts with noodles

When Fat Brother was ordering, Li Hao helped them move the table out.

A group of people didn't order too much. After ordering a few side dishes and sheep's trotters, another person ordered a large bowl of noodles.

Of course, only men eat, and all the family members asked for an empty bowl.

It is enough to pick some from the big bowl later, and there is no need to order another staple food.

The fat brother was hesitant to speak when he saw Xu Zhuo several times, which made Xu Zhuo curious: "What's the matter, fat brother? What's the matter?"

Seeing that he was busy, Fat Brother smiled and waved his hands: "It's nothing important, you are busy first, let's talk about it later."

Xu Zhuo was really busy at the moment, so after saying hello to him, he went to work in the back kitchen.

It was not until 09:30 in the evening that the diners in the store gradually dispersed.

There are quite a few guests here today, and most of them are unfamiliar faces.

This should come from seeing a big bowl of noodles in Moments or a video on Weibo.

It was almost ten o'clock, and the store was considered quiet.

The few people didn't have the mind to eat supper anymore, so they cleaned up and then dispersed.

At 04:30 in the morning, Xu Zhuo came to the door of the store with a cart full of vegetables in a battery car. After opening the door, he moved all the vegetables on the car into the store.

Then began to marinate the sheep's feet and boil the mung bean paste.

After the mung bean paste was cooked, Xu Zhuo was busy making noodles.

Hot noodles are good and.There is no need to add any other ingredients, just pour boiling water into the gluten noodles and stir them into a dough.

Xu Zhuo poured some flour into the basin, then scooped up a ladle of boiling water, and slowly poured it into the flour.

Stir in the basin with chopsticks while pouring.

The scalded flour no longer has gluten and becomes sticky and glutinous, a bit like rice cakes.

After the flour in the basin became dough, Xu Zhuo put it aside and waited for it to cool.

Then I made some half hot noodles.

After making these, he put the noodles aside and woke up, and he began to prepare the fillings.

The filling of the sugar cake is very easy to prepare. Just mix brown sugar and flour in a ratio of ten to one. If you like delicious food, you can also add some lard to it and mix it.

The sugar cake made in this way will taste better, but be careful when eating it, or you will burn your lips if you don't pay attention.

And after adding lard, it is best to add some flour to it, so that the fried sugar cake will be thicker and less likely to spill out.

After the brown sugar filling is ready, it's time to prepare the filling for the vegetable corner.

Today Xu Zhuo specially bought a handful of leeks, just for the vegetable corner.

First take some vermicelli from the utility room and soak them in hot water.

When he was busy, Wei Junming walked in, saw the hot noodles in the basin, and asked curiously: "Are you going to make sugar cakes? This is good. When I was young, my favorite food was sugar cakes and vegetable corners. "

After speaking, he took a look at the brown sugar stuffing that Xu Zhu had mixed: "It's right to put lard in, but you haven't stirred it yet, you have to stir the lard thoroughly."

"The south has a lot of experience with this kind of filling, such as the glutinous rice balls in Ningbo. The filling inside is a mixture of black sesame paste and lard, and the taste is super good."

While talking, Wei Junming began to stir.

The brown sugar stuffing should be thoroughly blended with the lard to make it taste better.

When Xu Zhuo heard this, he was considering whether to wait to make some glutinous rice balls later.

Then, he began to prepare scrambled eggs and the fillings for the vegetable corners.

Boss Xu is familiar with this step.

He was just about to scramble eggs, but Wei Junming taught him another method...

Chapter 138 Kitchen Tips

"When using eggs as a filling, you can fry them a little better than scrambled eggs."

"And when you eat it, the fried eggs have a better taste and fresher taste because they expand more thoroughly."

Xu Zhuo has basically zero experience in making stuffing, so he really doesn't know much about it.

Wei Junming said: "You beat the eggs first, and I will teach you later. Fried eggs are actually very simple, just add more oil."

Xu Zhuo cracked 6 eggs and stirred them up with chopsticks.

Then put the pot on the rack and turn on the fire.

Wei Junming put aside the stirred brown sugar stuffing and took over the stove.

He first added a spoonful of oil to the pot, then shook the pot to let the oil swim in the pot.

When the pan is completely covered with oil, pour out the oil.

Xu Zhuo knew this step, it was slippery.

Adding oil to the pot, Wei Junming poured almost half of the pot.

Then turn up the heat to maximum.At the same time, he took Xu Zhuo's freshly beaten egg, added a spoonful of salt and some water to it, and stirred it again.

"If you add some water, the taste will be more tender. Of course, it depends on personal habits. Some people don't like eggs with water, so don't add it."

Xu Zhuo stood aside, watching Wei Junming's operations seriously.

After the oil was hot, Wei Junming turned his face to Xu Zhuo and said, "Next, pour the egg liquid into it and fry it. The egg will become a very fluffy mass."

"If you don't want to do this, or if you are afraid of oil splashing on yourself, you can also use a colander as an aid."

After finishing speaking, Wei Junming took a colander and put it on the oil pan, and then slowly poured the egg liquid in the bowl into it.

The egg liquid fell into the oil pan through the hole of the colander and expanded rapidly.

After all the egg liquid in the colander leaked in, there was no more oil in the pot, and the pot was full of fluffy golden eggs.

Then Wei Junming stirred it, and after making sure that there was no egg liquid in the pot, he turned off the fire.

He took a large colander and put it on the oil drum, and then he poured all the eggs and oil into it.

"Just put the eggs here to control the oil, wait for them to cool and chop them up."

"Such eggs are soft and taste better than scrambled eggs."

"However, it is more oily, so most families don't use fried eggs, but use scrambled eggs."

Only then did Xu Zhuo understand, and began to pick and wash the leeks.

Wei Junming is preparing other fillings.

He brought some shrimp skins from the utility room, soaked them in warm water, and added them to the stuffing later.

Then soaked some fungus.

Basically, it is similar to the ingredients for making steamed buns.

"Actually, you can also fry some dried tofu and chop it into pieces, but I've been in Linping City for so long, and I haven't found any tofu I'm satisfied with, and the tofu dishes in the store have never been added to the menu."

"When will you find the right tofu, and when will you launch tofu-like dishes? If you can't find it, then you will never do it."

"Opening a restaurant is no different than other businesses. In terms of food ingredients, you must not shoddy it, or you will smash your own brand."

The old man had said this to Xu Zhuo before.

Xu Zhuo has always been doing this.

Whether the taste is good is a technical problem, but whether the ingredients are good or not is a matter of attitude.

It may seem clever to cheat customers with poor-quality ingredients, but in the end it is you who lose.

After the leeks are washed and dried, the eggs are still hot.

Wei Junming poured the eggs into the tray and put them in the mouth of the electric fan to dry.

"Eggs may have to wait for a while, let's make sugar cakes first."

Xu Zhuo nodded, and put some oil on the chopping board to prevent sticking.

Then take the dough out of the pan and place it on a chopping board.

At this moment, the hot noodles are still hot, so Xu Zhuo kneads the dough first, then divides the dough into two and kneads them into long strips.

Then use a kitchen knife to cut into equal-sized noodles.

Because the hot noodles have completely lost their tendons, they have very good ductility. You don't need a rolling pin at all, and you can press them into dough sheets directly with your hands.

The dough should not be too thin to prevent sugar leakage.

Just press it down a little bit.

Then put a tablespoon of brown sugar filling on top.

After Wei Junming's stirring, the lard and the original brown sugar filling were fully mixed together, forming a small round lump.

After frying, these brown sugar lumps melt, and it becomes hot and sticky brown sugar stuffing.

When Xu Zhuo was a child, he ate the old lady's cooking, and the taste is unforgettable even now in retrospect.

It's a pity that when he grows up, the old lady no longer cooks food by hand, and the old man and the old man have no interest in this kind of home-cooked snacks.

If you want to eat, you can only buy it on the street.

So now, when wrapping sugar cakes, Boss Xu felt a little greedy.

If you make it with your own hands, it will definitely taste better than the ones sold on the street!

Fold the edge of the dough up so that the dough wraps the brown sugar filling.

After closing the mouth, press it again to form a cake, and the sugar cake base is ready.

Although Xu Zhuo has never made this stuff, but because of the blessing of his skills, when he touched the dough, it seemed like he had done it countless times.

How to operate does not need to stop at all, it is done in one go.

On the contrary, Wei Junming, because he is not proficient in the work of the dialogue case, is a bit stumbling at the moment.

Brush a layer of oil on the tray, put the finished sugar cake base on it, and fry it together after the vegetables are ready.

Generally speaking, making sugar cakes is very simple, and it can even be said to be the simplest white case operation.

No kneading or cumbersome steps are required.

As long as you pay attention to the oil temperature when frying, this stuff will never be unpalatable.

After all the sweets and cakes were ready, the father and two began to prepare the cabbage corner.

This one is a little more complicated than candy cakes.

Xu Zhuo kneaded the noodles well, just like making sugar cakes, first knead the noodles into long strips, and then cut them into noodles.

Then flatten the dough, and use a rolling pin to roll it into a thin and uniform dough cake, which is about the same thickness as the bun skin made before.

Then, Xu Zhuo used a knife to cut the rolled out dough from the middle, dividing it into two.

The purpose of doing this is mainly to make the wrapped vegetable corners more beautiful, otherwise they can only be made into dumplings.

When he started rolling out the skin, Wei Junming also made the filling.

This kind of filling is very simple. Eggs, leeks, vermicelli, and fungus are chopped separately, then start to season, and finally put the shrimp skin in.

After the stuffing was mixed, the father and son started to wrap it.

Xu Zhuo took the cut half of the dough, folded it in half, and pinched the cut tightly so that the dough became a funnel shape.

Then fill it with stuffing and pinch the dough tightly from the top.

The Caijiao prepared in this way becomes a triangle, and the origin of the name of Caijiao is also the same.

After everything was wrapped, Wei Junming got up to prepare for frying.

There are a lot of sugar cakes and vegetable corners wrapped today, so Wei Junming directly used the big pot in the store.

Put it on the stove and pour in the peanut oil.

After pouring the oil, Wei Junming put the oil pot aside, and began to teach Xu Zhuo some kitchen tips.