Food starts with noodles

It's better to grasp the present moment, and don't take advantage of the enthusiasm of the ancestors.

I'm not very familiar with them, and I don't know how those old shops of theirs were ruined.

After thinking about all this, Xu Zhuo said to the old lady, "Let's call it Sifang Restaurant. My grandma is right. It's just a symbol, and the quality of the dishes is the foundation."

At 10:30, under the urging of two old ladies, Xu Zhuo got up and went to the kitchen to start making spring pancakes.

Chen Guifang probably felt ashamed to eat for nothing, so after Xu Zhuo got up, she also pretended to go to the kitchen, saying that she wanted to help, but in fact she was as good at cooking as the little girl.

"Son, do you need to buy anything? If necessary, I will run errands for you, and you can just concentrate on making spring pancakes."

I don't know if I can have a meal cooked by Xu Zhuo himself, or if I can take the opportunity to make friends with the two old ladies, Chen Guifang asked for some work when she entered the kitchen.

Xu Zhuo was not polite and asked her to go grocery shopping.

"Mung bean sprouts, spinach, leeks, Chinese toon leaves... just these things. Eggs are available at home, so you don't need to buy any more. You can buy whatever you want. I have spring pancakes today. Is the pancake an extra, or eat vegetables as the main food?" host."

After speaking, Xu Zhuo took the water from the kettle, put it on the stove and started to boil it.

To make spring pancakes, you need to knead noodles with hot water, to be precise, semi-hot noodles. The spring pancakes produced in this way are thin and tough, and no matter how many vegetables are rolled, they will not leak.

There weren't many people eating today, so Xu Zhuo put three or four catties of flour into the basin.

As far as the appetite of the two old ladies and Chen Guifang is concerned, one meal must not be finished.

Xu Zhuo plans to make more and put them in the refrigerator. When the old lady wants to eat, just steam them for 2 minutes, which is very convenient.

When the water boiled, Xu Zhuo found two potatoes and began to peel them.

I plan to make hot and sour potato shreds later or boil the shredded potatoes in cold water, both of which are more suitable for spring pancakes.

As for making spring pancakes, now that I have the skills, I don't have to worry about it at all.

There are two ways to make spring pancakes.

One is roasting and the other is steaming.

This is very similar to the steamed buns made in Luomo village.

But thinner.

The resulting pie is almost translucent.

This is also the symbol of spring pancakes.

In fact, no matter the spring cakes in the north, the lotus leaf cakes in the north, the steamed buns and water steamed buns in the middle, the spring rolls in the south, or even the cold rolls in the northwest, they are all similar.

They are all served with cakes and vegetables.

It's just that some places are rough, and some places are delicate.

A long time ago, Xu Zhuo and Jianguo made steamed buns and rolls together. At that time, the Sifang restaurant had not been renovated, and he and Jianguo were the only two people working in the shop.

The steamed buns made that time were not very successful, because they were slightly mushy.

But today is different.

Now that he has the D-level signature skill, it is easy to bake that kind of pancake.

But Xu Zhuo didn't plan to do it by branding.

Because the baked pancakes have less moisture and are a bit hard to chew, they are not suitable for two old ladies with bad teeth.

So Xu Zhuo decided to make it by steaming.

By the way, he also wanted to see how the effect of steaming was.

If the steamed pancakes are good, then the spring pancakes will be rolled out in the new store.

Because compared to baking one by one, the efficiency of steaming is very high.

As far as the steaming cabinet in the store is concerned, if you really let it go, you can steam thousands of pancakes at a time.

And you don't have to pay attention to the heat or anything, it's very simple.

When the water boiled, Xu Zhuo turned off the fire, opened the lid of the pot, and allowed the water inside to cool down slowly.

He washed the peeled potatoes and began to shred them.

When cutting potatoes, you are not afraid of thick or thin, but you are afraid of uneven thickness.

Whether such shredded potatoes are cold or stir-fried, they will become inconsistent due to uneven heating of the shredded potatoes.

As a result, some shredded potatoes have been cooked and softened, while others are still raw.

But now, with the blessing of knife skills, this situation will not happen to Xu Zhuo.

First cut the potatoes into two millimeter thick slices, then stack them on top of each other and start shredding.

The cut potato shreds are not only uniform in thickness, but even the direction of the knife edge is parallel.

After the potatoes were cut, Xu Zhuo took a basin of cold water and soaked the shredded potatoes in it. This would remove the starch from the shredded potatoes and make the shredded potatoes more crispy and delicious.

Next, Xu Zhuo cracked a few more eggs, stirred them up, put them in the frying pan, and spread out a few egg skins.

After cooling for a while, he rolled up the egg skin and cut it into egg shreds.

When eating spring cakes, pay attention to a nutritional combination.

Not only must there be meat and vegetables, but also eggs to be perfect.

At this time, the temperature of the water in the kettle has dropped to almost seventy degrees.

Xu Zhuo took the kettle and started making hot noodles.

First pour the water from the kettle into the basin, carefully stir the dough with chopsticks, and then knead it into a smooth dough with your hands.

Cover with a damp cloth and wake up for 10 minutes.

In this way, the dough will not only have good extensibility, but also the dough will be slightly fermented during the proofing process. This kind of noodles will have a strong noodle fragrance when eaten.

Taking advantage of the rest of the dough, Xu Zhuo sliced ​​the elbow he brought over into thin slices, and served them on a plate.

After finishing these, Chen Guifang also bought back the vegetables to be used.

Not only did she buy all the vegetables that Xu Zhuo asked for, but she also bought a piece of tenderloin, a few cucumbers and a few stalks of Shandong Zhangqiu scallions.

Xu Zhuo can understand when buying cucumbers and scallions. After all, they are eating spring pancakes. These two side dishes are indispensable.

But this tenderloin...

It seems that Chen Guifang wants to eat shredded pork with Beijing sauce.

The spring pancakes really go well with shredded pork in Beijing sauce.

It is eaten with pancake rolls and served with a variety of side dishes. It tastes super delicious. Xu Zhuo went to the capital to eat it several times before.

But the problem now is...

Xu Zhuo doesn't know how to make shredded pork with Beijing sauce.

And he didn't intend to let Chen Guifang talk about it, because once she opened her mouth, the two old ladies would definitely talk about the dish of shredded pork with Beijing sauce.

Thinking of this, Xu Zhuo tossed the tenderloin upwards.

"Haha! Buying such a large piece of tenderloin, I knew you wanted to eat fish-flavored shredded pork. Don't worry, Mom, the fish-flavored shredded pork I made will definitely satisfy you!"

Chen Guifang: "I want to eat Jing... Forget it, your mother likes to eat whatever you do..."

Chapter 636 Old Tradition

Next, Xu Zhuo started cooking.

Soak a little vermicelli in warm water, wash the leek, spinach and Chinese toon separately, and set aside for later use.

Soak the bean sprouts in water, wash and set aside to empty the water.

Cut the cucumber into thin strips and the green onion into thin strips.

When it was time to wake up, Xu Zhuo began to make spring pancakes.

It is relatively simple to make spring pancakes by steaming.

Especially when it comes to mass production, Xu Zhuo thinks it is easier.

As long as there is enough cooking oil, it is not difficult to make this stuff.

Xu Zhuo first re-kneaded the dough to be smooth, then kneaded it into long strips, and pulled it into a uniform dough.

The surface agent does not need to be too large, just slightly larger than the surface agent of dumpling wrappers.

Next, rub the dough and flatten it.

In order to prevent the pasta from drying out, Xu Zhuo deliberately put these flattened small pastries in a plastic bag.

Then he found a tray and poured some peanut oil into it.

"Son, what are you doing? It feels like a waste to pour so much oil."

Xu Zhuo smiled: "This is how to make spring pancakes in large batches, you just need to watch."

After finishing speaking, Xu Zhuo took the rolling pin and rolled out the flattened noodles one by one into discs slightly larger than the dumpling wrappers.

Then drop into the greased tray.

After putting about twenty sheets of dough, Xu Zhuo stopped, first let the dough sheets all be covered with peanut oil, and then stacked them up one by one.

After stacking them, squeeze the dough sheets with both hands, and all the excess oil inside will flow out and drip into the tray.

Then, Xu Zhuo put the stack of dough pieces on the chopping board, pressed them with a rolling pin and started rolling them.

Every time you roll it, turn over the stack of noodles and continue rolling.

Xu Zhuo stopped when he rolled out the dough to about [-] centimeters.

Bring the steamer over, after the water is filled in the pot, put the cage drawer and pad paper, and put the rolled dough on it.

Start steaming.

Xu Zhuo continued to make the remaining dough pieces.

After making a stack, he directly lifted the lid of the pot and placed it directly on top of the stack in the pot.

This is stacked layer by layer.

until all the noodles are steamed.

When the steaming was almost done, Xu Zhuo took out the pancakes from the pot, put them in a basket, and covered them with a clean damp cloth.

After a little cooling, you can uncover these dough sheets one by one, which is very convenient.

And the oil in the tray was not wasted at all.

Xu Zhuo boiled water in the pot, and then chopped the vegetables that needed to be cut.

After the water boils, pour the shredded potatoes into it for blanching.

After blanching for 1 minute, Xu Zhuo took out the shredded potatoes and put them in the cold sui to cool down.

Then he set up the frying pan, first fried the fish-flavored shredded pork, then fried the spinach with lard, and finally started to fry the mixed vegetables that he didn't plan to make.

Stir-fried vegetables are the custom of people in Beijing to eat spring pancakes.

Hecai refers to the combination of several dishes, which symbolizes family harmony and reunion.

This time, the combined dishes include bean sprouts, chives, egg shreds and vermicelli.

After frying, Xu Zhuo chopped the Chinese toon leaves bought by Chen Guifang, mixed them into the egg liquid, stirred them evenly, and then poured them into the hot oil pan. A delicious Chinese toon scrambled eggs was ready.

Next, Xu Zhuo took out the soaked shredded potatoes, poured rice vinegar soy sauce and chili oil, added a spoonful of salt and sugar, and sprinkled some chili oil.

A spicy and crispy cold potato shreds is ready.

He uncovered the spring cakes one by one and placed them in a small wooden cage, which can effectively moisturize and look more beautiful.

Finally, Xu Zhuo took out the sweet noodle sauce that the old lady kept in the refrigerator.

Squeeze some into a small dish.

After everything is ready, start eating spring pancakes.

The two old ladies couldn't wait any longer, and started to roll the dishes after the dishes were served.