Food starts with noodles

Xu Zhuo returned to the kitchen and continued to work on making the pork liver.

If you cook the bandit pork liver dish alone, you need to do all the steps.

But once the recipe is on, the steps are broken down.

For example, the steps of cutting pork liver, marinating pork liver and oiling can be done when preparing vegetables.

When a customer orders it, it can be fried directly with chili.

This is not only fast, but the efficiency can also be improved a lot.

At night, Xu Zhuo began to prepare the noodle juice for rolling out the dough.

This noodle juice can’t be stirred so thin like making Liangpi, it has to be thickened, just like porridge.

After stirring well, Xu Zhuo sprinkled some baking powder into the basin.

After mixing the baking powder well, he covered the basin and placed it in the corner of the kitchen.

When Xu Zhuo came to the store in the morning, he smelled a sour smell as soon as he entered the kitchen.

"Xu Zhuo, what did you do in the kitchen? It smells sour, is it broken?"

Jianguo babbled as soon as he saw Xu Zhuo, which made Xu Zhuo a little helpless.

"This is the noodle juice for rolling dough, and this is the only way to taste it."

That's what I said, but Xu Zhuo didn't know whether it was accurate or not.

After finding the basin and opening the lid, a strong sour smell came out.

The noodle juice in the basin has been settled overnight, and a lot of water has been clarified on the top.

The noodle juice under the water is still in a state of fermentation, and a sour-flavored bubble will appear from time to time.

Xu Zhuo carefully poured out the water inside, and when only thick noodle juice remained, he began to prepare for the next step.

This step is called nourishing noodles.

The specific method is to pour the fermented noodle juice in the pot into the pot, and stir it repeatedly in the pot with a wooden stick after turning on the fire.

This step is not complete until the water inside becomes less and the batter turns into a non-sticky dough.

The tutorials on the Internet say that in order to prevent the pan from being stuck beyond recognition, it is best to use a non-stick pan.

Xu Zhuo looked helplessly at the single-handled wok and double-eared wok hanging beside him.

There is no rare item like a non-stick pan in the back kitchen of a restaurant.

However, after sliding the frying pan, it also has the effect of preventing sticking to the pan.

Xu Zhuo picked out a larger double-eared frying pan, and after repeatedly sliding the pan, poured out the oil inside, and started the steps of making noodles.

First of all, he poured the noodle juice, soup and water in the basin, and turned on a low fire to cook slowly.

Then he stirred in the pot with chopsticks.

It is very interesting to see that the soup and water in the pot are full of noodle juice, and there is a lot of water.

But every time you stir it with chopsticks, a layer of thicker batter will appear at the bottom of the pot.

Just like scrambled eggs, the surface is still egg liquid, but egg pieces have gradually appeared at the bottom of the pot.

But nourishing noodles is more time-consuming and energy-intensive than scrambled eggs.

It was okay to use chopsticks at first, because there is more water in the pot.

But at the end of the day, when there are big clumps of batter in the pan, the chopsticks are useless.

Xu Zhuo had no choice but to use the rolling pin in the store as an emergency.

In the end, all the batter sticks to the rolling pin, and these batters have become somewhat transparent, and the water has become much less.

When the dough was not sticky, Xu Zhuo turned off the fire, put the rolling pin on the chopping board, and carefully removed the dough.

Then knead into a smooth dough while warm.

Next, comes the most important step of making the dough.

Roll out... dough.

Chapter 782 Hurry up, get me a bowl!

The so-called rolling skin is to roll the nourished noodles into thin slices, and then steam them in a pan.

The result of this is the rolled noodle skin that Shaanxi people and even northerners can't put it down.

Compared with cold noodle or rice noodle noodle, the texture of rolled noodle is harder, and the taste is not as smooth as other kinds of noodle.

But the rolled noodle skin has an extraordinary chewy taste, and it is served with chili oil, which makes people want to eat more and more, and they can't stop at all.

Xu Zhuo was very curious, what kind of person would make this kind of food.

Because this time he used Chengmian, which is a shortcut, so it seems that the method is not complicated.

But if it really starts with kneading noodles, kneading noodles, washing noodles, clarifying, fermenting, nourishing noodles, rolling noodles, steaming noodles, cutting noodles...

This series of tedious and complicated steps can finally get a delicious rolled dough.

I can't imagine how the invention of rolling dough was a tortuous process.

From ancient times to the present, there are traces of the birth of food.

Some delicacies are due to forgetting, such as edamame and stinky tofu.

Some delicacies are due to coincidence, such as the bacon smoked above the firepit, and the tofu made during alchemy.

Some delicacies come from mistakes, such as the emergence of vinegar, which is caused by mistakes in wine making.

There are also delicacies derived from emotions, such as deep-fried dough sticks, which are said to have been inadvertently invented to express anger towards Qin Hui and his wife.

There are many kinds of delicacies, but they have never been as cumbersome and complicated as rolling dough.

Leaving aside the previous steps of washing gluten, let’s just talk about the steps of fermentation.

The fermented noodle juice is so sour that it is equivalent to spoilage. How did the ancients figure out the steps of nourishing first, then rolling, and finally steaming?

This is incredible.

To be honest, when Xu Zhuo came to the store this morning, even though he knew it was right for the noodle juice to be sour, he still hesitated whether it was spoiled or not.

This is still the result of repeated inspections by tutorials.

The ancients had no tutorials to read, and they could make this kind of delicacy all by themselves. It really makes people sigh the greatness and wisdom of the ancestors.

While sighing, Xu Zhuo kneaded the dough on the chopping board into long strips and divided them into doughs of equal size.

Then, he kneaded each dough into an oval pancake, and brushed the front and back sides of the pancake with cooking oil.

Then using a rolling pin, roll out the biscuits into thin circular slices.

In this way, the "rolling" step in rolling the dough is considered complete.

This step is also very particular, that is, to make the dough as thin as possible.

A good rolled noodle skin has the characteristics of white, thin, light, soft, gluten, and fragrant.

Rolling the dough thin is not only delicious, but also improves the appearance.

After the dough cakes were rolled out one by one, Xu Zhuo took a round steaming plate, stacked the dough one by one and put them in.

In order to prevent sticking, Xu Zhuo applied another layer of oil between each piece of dough.

After stacking the thin skins one by one, Xu Zhuo put the steaming tray into the steamer and started to steam.

This step is a bit like steaming spring pancakes.

After putting the steaming plate in, Xu Zhuo cleaned up the basin and other items, then set up the soup pot and boiled half a pot of water.

According to the tutorial, it is best to use aniseed water for mixing and rolling the dough, so that the taste is more prominent.The fragrance is also stronger.

Aniseed water is not difficult to make, just boil a pot of water, throw in spices such as pepper, aniseed, fragrant leaves, cumin and cook for a while.

He has nothing to do right now, so he might as well get this out.

Since you want to eat, try to make it as authentic as possible.

After the water boiled, Xu Zhuo poured in the prepared spices according to the ratio in the tutorial, and also poured in a few spoons of salt and two spoons of sugar.

In this way, when mixing later, just use aniseed water to season directly, no need to add salt.

After the aniseed water was boiled, Xu Zhuo took out all the aniseed ingredients and poured them into a basin to cool.

At this time, the rolled noodles in the steamer were almost steamed, so Xu Zhuo carefully took the steaming plate out of the steamer.

After cooling down slightly, he tried to peel off a piece of rolling dough from the top.

This rolled dough is really well done, because the thin rolled dough is more translucent, giving people a feeling of being as thin as a cicada's wing.

But the toughness and elasticity are very good, and it is safe to tear with a little force.

Xu Zhuo hadn't had breakfast yet, looking at the smooth and translucent rolling dough, he immediately became hungry.

He stacked two sheets of rolling dough and cut them into long strips with a knife.

Then put it in a large bowl, walk to the side of the chili oil basin, and dip a handful of rolled noodles in it.

Bai Shengsheng's rolled noodle skin was set off by the chili oil, it was indescribably beautiful.

Xu Zhuo held back his saliva, grabbed a handful of shredded cucumbers in the bowl, poured a few spoonfuls of cooking water, topped with sesame oil and vinegar, mixed it with chopsticks, and ate it in big mouthfuls.

In fact, today's method is still somewhat unauthentic, because there is no handmade gluten, and there is also a lack of blanched bean sprouts.

But even so, Xu Zhuo was also shocked by the chewy texture of the dough.

Thinking about it seriously, since he was in high school, he hasn't eaten more snacks like Liangpi Mipi Rolled Noodles.

Because I always feel unhygienic, I am worried that I will have diarrhea after eating.

Now that he had eaten the rolled dough made by himself, Boss Xu realized: I have missed a lot of delicacies in these years!

The rolled noodle skin has high toughness and dense texture. When eating, you need to use a little force with your teeth, unlike the rice-piped cold skin that can be eaten into the stomach with a single suction.

But the more this is the case, the more exciting it tastes.

Coupled with the combination of chili oil, it makes people want to eat more and more.

"What delicious food should I eat? There's such a big noise."

Guo Xingwang took a piece of scallion pancake made by the chef on the morning shift, and strolled over while eating.

When he saw the rolled dough in Xu Zhuo's bowl, he swallowed subconsciously.

"It's not authentic, don't say anything about the delicious ones, and eat here alone. Hurry up, get me a bowl, or I'll call all the people in the back kitchen..."

Xu Zhuo smiled, and immediately made him a bowl.

Guo Xingwang didn't eat in vain, and ran out to get some scallion pancakes for Xu Zhuo, which were crispy on the outside and tender on the inside.

In this way, the two ate a large bowl of rolled noodles with scallion pancakes.

Guo Xingwang wiped his mouth after eating: "I used to watch food shows, and the old joke was that Shaanxi people eat noodles with steamed buns. I didn't expect that today I also ate pancakes and rolled the dough... Don't say it, it feels pretty good. .”

Guo Xingwang also ate a bowl of cold noodle made by Xu Zhuo yesterday, and another bowl of rolled noodle this morning.

So he was very curious: "How did you get involved with Shaanxi pasta in the past two days? Are you planning to serve a pasta in the store?"

Xu Zhuo smiled: "These are snacks, how can they be served in the store..."

"Why can't you go? I think it's totally fine!"

Guo Xingwang got excited: "The big restaurants in Guangdong have dry fried Niuhe, so let's serve fried cold skin, isn't it awkward?"

Ok?

this……

It seems that you can really try it.