Food starts with noodles

As a result, compared with others now, it is simply a small shack.

Wei Junming doesn't talk much, and it seems that there are very few chefs who talk eloquently.

First prepare the materials for burning noodles.

Big restaurant, all kinds of ingredients are very complete.

The main ingredients are noodles and broken rice sprouts, and there are many other ingredients.

Garlic, ginger, Chinese prickly ash, pepper, kaempferia, star anise, chives and more than a dozen kinds of ingredients.

More than what Xu Zhuo found online.

After preparation, one pot starts to boil water to cook the noodles, and the other wok pot is heated and poured with oil.

Wei Junming put the spices in one by one and deep-fried to force out the original taste of the spices.

Finally, take it out and throw it away, pour in the bean sprouts and stir fry.

After the fragrance comes out, take it out and set aside.

After the noodles were cooked and taken out, Wei Junming skillfully controlled the water, and then began to add seasonings.

Add four tablespoons of chili oil directly.

Peanuts, chopped walnuts, and cooked sesame seeds are also added.

Sprouts and several kinds of chopped nuts are placed in half on the noodles, which makes people appetite.

Wei Junming handed it to Xu Zhuo: "Stir it up and taste it, you may not be used to this taste."

Xu Zhuo didn't care too much, he did the same steps just now, but the ingredients were not so complete.

What's wrong with this?

He took a bite and stuffed it into his mouth.

Before chewing, a numb and spicy taste spread in the mouth.

Xu Zhuo felt that he had enough spicy food, and the shop was making spicy lamb's trotters every day.

But the spicy taste of this bowl of noodles still made him choke up tears.

This taste is too strong, right?

Wei Junming handed Xu Zhuo a tissue.

"Traditional burning noodles are only eaten by local people because of their strong taste. Later, after being improved in Chengdu, it became popular all over the country."

"That improvement was to reduce the spicy taste. Whether it is Chengdu or Yibin, the taste is actually very different from decades ago, because the times are developing and people's taste buds are constantly evolving."

Now, Xu Zhuo understood the reason why Chen Guifang said it was not authentic.

The bowl he made had a much worse spicy taste.

He enjoys eating it, but if a local eats it, he will feel that it is not tasty enough.

Xu Zhuo didn't dare to touch the rest of the noodles.

Tongue is still numb.

"My child, people in every place have their own tastes. If you really study cooking, you have to go to the field to experience it."

"Of course, if you just want to make some money, you don't have to think about these things. As long as the food is not bad, there will never be a shortage of customers."

Chapter 038 A good meal today

Naturally, Xu Zhuo didn't just want to make money.

After all, he is a man with a system.

Although the name of the system is quite silly, it also clearly shows the pursuit of this system.

Becoming a chef is naturally the goal of Boss Xu.

The two walked out of the kitchen, and Chen Guifang came out from the financial room next to her with her bag on her shoulders.

"Senior Brother Wei, the payment for the goods has just been fully settled. If you need anything in the future, report it directly. I will arrange delivery as soon as possible, and it will definitely not delay your business here."

Chen Guifang really knows how to do business.

No wonder I drove here from the provincial capital with my father.

It turned out to be the development of customers.

After a few more pleasantries, Xu Zhuo and Chen Guifang were about to leave.

When Wei Junming sent them off, he was very moved by the changes in Linping City.

"Unexpectedly, I haven't been back for decades, and this place has completely changed. I really miss the days of eating pickles. Unfortunately, the taste of pickles has changed..."

After he finished speaking, he waved goodbye to Chen Guifang and his wife.

After sitting in the car, Chen Guifang dragged Xu Zhuo back to Sifang Restaurant.

"This Wei Junming has a lot of skills in his stomach. If you don't understand anything about Sichuan cuisine in the future, just come to him."

Xu Zhuo nodded, now all he could do was to quickly make noodles and complete Li Sifu's task.

As for the rest, he didn't care much at all.

Back in the store, Xu Zhuo still felt numb in his mouth.

Chen Guifang didn't stay long, and drove away after packing a bag of sheep's feet.

Xu Zhuo was no stranger to her behavior.

Anyway, because of the hot weather recently, the sales of sheep's feet are not very good, so just take it.

I looked at the time, it was past ten o'clock.

Xu Zhuo called Li Wenming and invited him to bring Li Sifu to eat burning noodles.

As a result, Li Wenming said that after the persuasion of the whole family, Li Sifu agreed to do the examination first.

Right now, their whole family is in the provincial hospital, and they will talk about it after they get back after eating burning noodles.

Xu Zhuo hung up the phone, he didn't expect that this task would be quite complicated.

However, he was willing to go for an examination, which showed that the meal that Li Wenming accompanied him yesterday was quite effective.

Since Lao Li is not here, I won't bother to do the burning noodles.

He still has lingering fears about the spicy taste of burning noodles.

"Xu Zhuo, have you bought crayfish yet?"

Jianguo, who was washing vegetables, turned his head and asked Xu Zhuo a question.

Only then did Xu Zhuo remember that yesterday he made an appointment to eat crayfish today.

Now that the task cannot be completed, then have a good meal.

He rode to the vegetable market and bought twenty catties of crayfish.

Xu Zhuo Jianguo Yu Keke The three of them, plus a few waiters, should be enough to eat.

Twenty catties of crayfish are too troublesome to clean.

In order to save time and effort, Xu Zhuo directly used the store's ultrasonic cleaning machine.

Although some people say that the crayfish washed out with this thing tastes bad.

But in this hot weather, it is better to do as little as possible.

After washing three times in a row, Xu Zhuo didn't stop until the water was no longer muddy.

Carrying it back to the store, Jianguo was waiting to wash the crayfish with a brush.

"Washed, machine washed."

Jianguo muttered: "I bought all the brushes, and I'm just waiting to wash them. The ones from the washing machine don't taste good..."

Pour it into a basin, Jianguo rinsed it with water, and then took the scissors and began to remove the shrimp head.

"Jianguo, why don't you smoke shrimp? It's so dirty..."

Jianguo said while he was busy: "I can't smoke now. After the shrimp line is pulled out, the shrimp meat will become very loose and unpalatable. When you eat it and then pull it out, the quality of the shrimp meat will be much better."

Is it so amazing?

Boss Xu, who has never cooked crayfish, expressed doubts.

I used to eat crayfish on the street stalls, but most of them were not taken out.

Xu Zhuo always felt that the store owner was being lazy.

Was it wrong to blame them?

While cutting the shrimp heads, Jianguo was still explaining to Xu Zhuo.

"The head of the shrimp must be cut off, because 80.00% of the parasites on the crayfish are in the head."

Cut off the head of the shrimp, pull off the black stomach sac, and remove the two gills.

The red shrimp paste inside is revealed, which really makes people very appetizing.

But is it more delicious than the food stall just like this?

Having nothing to do, Xu Zhuo took out some dried chilies from the utility room.

According to Jianguo's instructions, he began to cut the peppers.

Many people like to put whole dried chilies in their dishes, which looks nice, but this is wrong.

Because the taste of the whole dried chili can't come out, if you want to taste it, you still have to cut it.

After cutting a small basket of chili slices, Xu Zhuo took out spices such as prickly ash, pepper, ginger, and fragrant leaves from the utility room.

These are all necessary for the founding of the country.

Although I don't know how good he is, but judging from these ingredients, the taste is definitely not too bad.

Xu Zhuo had eaten a lot of crayfish before, and rarely used such complete ingredients.

Most of them are sprinkled with seasonings such as thirteen-spice five-spice powder, as long as they have a taste.

However, the seasonings these days are basically blended with various essences, and it is difficult to buy real spices.

So put those five-spice powder and thirteen spices, instead of putting the spices directly, the taste is pure.

Of course, none of these spices come cheap.

Due to cost considerations, the night market stalls will not put so much and so much even if they add spices.

Put it a little bit, mainly as an embellishment.

Anyway, this thing has a spicy taste, and most people can't taste any difference.

When he was almost ready to prepare the ingredients, Jianguo also finished cutting the shrimp heads.

You can't rinse it this time, because rinsing will wash off the shrimp paste on the shrimp head.

It has to be cleaned by rinsing.

After finishing, I looked at the time, it was almost eleven o'clock.

Xu Zhuo waved his hand at Jianguo: "Let's start, I'm hungry."

Twenty catties of crayfish, the wok in the store is no longer enough.

Jianguo found out the big iron pot that Xu Zhuo used to make noodles.

Put it on the stove, wash it twice first, then heat it and pour oil.

"Crayfish must be deep-fried first, and you can't just fry them just to save trouble. This is wrong."

When the oil was hot, Jianguo explained to Xu Zhuo the key points of making crayfish.

Xu Zhuo was a little puzzled: "Is it different?"

"Of course it's different. Frying it in oil not only adds color and shape, but also makes the shrimp meat tighten quickly, which makes it taste better. And after the shrimp meat shrinks, there will be gaps in the shrimp shell, which makes it easier for the flavor to soak in."