Food starts with noodles

Therefore, reducing astragalus will make the medicine less effective.The same is true for jujubes and wolfberries, which are not so medicinal if stored later, and they look good. "

Tsk, after hearing this, Xu Zhuo finally understood why Feng Weiguo was able to gain a foothold in Datong alone.

It's really comprehensive.

Relatively speaking, although I have mastered some dishes and skills, I still lack a lot in terms of management.

So I need to talk to Feng Weiguo more in the future, this old man still has a lot in his stomach.

Speaking of Feng Weiguo, Xu Zhuo suddenly remembered that the old man still had two unfinished tasks.

One is about making imitation crabs, and the other is about Feng Weiguo accepting apprentices. The two tasks seem not difficult, but they are not easy.

But by next year at the latest, these two tasks have to be done.

As for the imitation crab, Zhao Guangming, who is good at playing tricks, should also think of a way.

As for taking apprentices...

Besides Shi Lei, are there other candidates?We need to find an opportunity to finalize this matter.

Two hours later, Meng Liwei was sitting in the small private room, looking at the steaming stewed mutton with astragalus in the casserole, looked at Xu Zhuo with some surprise and asked, "Does this stuff really work?"

Xu Zhuo scooped up some soup with a spoon and tasted it. The umami and aroma of the mutton had been completely integrated into the soup, and there was also the sweet and sour taste of red dates and wolfberry.

And after careful tasting, you can still taste the taste of soybeans, and it is slightly sweet, which is the taste of astragalus.

"Grandfather Feng made it himself. It's very suitable for people with weak constitution. If you don't drink it, I'll call Jiang Dabiao. Recently, he always said that he was weak..."

Before Xu Zhuo could finish speaking, Meng Liwei picked up the spoon and ate the soup and meat while it was still hot.

While eating, he also tried to explain to Xu Zhuo: "There is really nothing wrong with my body, but this is Grandpa Feng's hard work. We can't push back and forth. Those who don't know think it's not delicious."

Tsk, it's really forced to explain.

After he ate for a while, he thought of a question: "Why don't you drink it? Are you going to take some home and make some mutton and astragalus secretly?"

Xu Zhuo rolled his eyes at him, but ignored him.

But Meng Liwei understood a lot from this look.

"Eh? But it's been a long time since you've been to the provincial capital?"

Xu Zhuo sighed slightly, it has been half a month since he came back from Linping City.

I haven't been with Yu Keke for half a month, and Lao Meng asked him why he didn't drink.

Isn't this stabbing with a knife?

However, the good thing is that Coco's internship has ended, and he can come to the provincial capital this weekend.

Finally, I don't need to warm the bed alone.

In order to show his respect for his daughter-in-law, Xu Zhuo specially called the girl on Thursday and asked her what she wanted to eat.

As long as Yu Ke could say it, Xu Zhuo would find a way to do it.

And it also specifically hinted that you can order harder dishes.

result……

"I want to eat Shaqima, can you do it?"

Chapter 887 Shaqima

It's so good, why do you want to eat Shaqima?

Xu Zhuo hung up the phone speechlessly, always feeling that the tacit understanding between this girl and him was not enough.

When she didn't know how to cook, she always wanted to eat more famous dishes. Now that she has four B-level signature dishes, she wants to eat Shaqima.

Tsk, a woman's heart is really a needle in the sea.

But since Yu Keke brought it up, he had to find a way to make it.

After all, I took the initiative to call and ask people. If I couldn't do it, wouldn't I be slapping myself in the face?

Xu Zhuo is quite familiar with Shaqima, because he often ate it when he was in elementary school, and it was considered a light and luxurious snack at that time.

Shaqima is also called Saqima, and the official name of the Qing Dynasty is Tangtang.

Many people think that this is a Western-style dessert, but Shaqima is actually a Chinese-style dessert.

This thing is the same as the donkey rolling sticky bean buns, and it also comes from the Manchu.

However, when it was introduced to the capital, it was not given a down-to-earth name like the donkey rolling, and the name Tangtang was too literary and artistic to be accepted by the public.

That's why they are mistaken for Western snacks.

The three characters Shaqima are transliterated from Manchu. This word means cut in Manchu, so Shaqima is actually a kind of cut cake.

Xu Zhuo doesn't know how to make this stuff, but the old lady can, because when he was in primary school, the Shaqima that Xu Zhuo ate every day at school was made by the old lady.

After so many years, I don't know if the old lady has forgotten how to do it.

But even if you forget, as long as you can remember how to do it.

To put it bluntly, this dessert is a kind of pasta. Boss Xu has a natural advantage in pasta.

In addition, he has the ability to boil sugar, as long as someone gives advice, it should not be difficult to make Shaqima.

In order to prevent the empty trip like last time, Xu Zhuo called the old lady in advance.

It turned out that they returned from Yangzhou in two days.

"Grandma, do you still know how to make Shaqima? Keke suddenly wants to eat this. If you remember how to do it, I will learn from you now."

"Of course I will. It's so simple. You can just come here. Grandma will teach you how to do it."

After hanging up the phone, Xu Zhuo packed some snacks such as donkey rolling sticky bean buns, a few packets of dried fish, and by the way, some mutton and other ingredients.

The weather is so cold, the two old people have to eat more mutton so that their bodies are warm.

After getting everything ready, Xu Zhuo drove straight to the old lady's house.

Just like the last time, as soon as he entered the door, Xiong Zai stood guard at the door and blocked the way to rob.

Perhaps it was because of the mutton, after Xu Zhuo took out the dried fish, Xiong Zai didn't move away, but continued to squat at the door and refused to let him in.

"Eat it, if you eat it again, you will become fat like a pig."

Xu Zhuo shook the mutton he was carrying, and kicked it lightly.

As a result, the fat cat straightened up and scratched the pants twice, and meowed cursingly.

Tsk, the old lady is really used to it.

After changing into his slippers and putting the mutton in the refrigerator, Xu Zhuo came to the kitchen, and the old lady had already prepared the ingredients to be used.

Flour, starch, baking powder, eggs, maltose, white sugar, raisins, cooking oil.

Except that maltose is not commonly used at home, other ingredients are available in almost every family.

This made Xu Zhuo a little surprised, is this the only way to make Shaqima?

It's too simple, right?

"If you want to eat milk flavor, you can put some milk powder into the flour; if you want to eat nuts, you can add whatever you want when finalizing the shape; if you want to eat caramel flavor, boil the caramel first, and then boil the sugar again It's..."

The old lady seems to have a soft spot for this dessert and knows a lot about it.

"When your grandfather was in the capital, I worked as a salesperson in a supply and marketing cooperative. I often ate Shaqima, sticky bean buns, and donkey rolls. After a long time, I would make them."

Tsk, if the old lady didn't take the initiative to say it today, Xu Zhuo really didn't know about it.

After washing his hands, Xu Zhuo made it under the command of the old lady.

Originally, the old lady wanted to attack, but was stopped by Xu Zhuo.

He doesn't want to miss such a good learning opportunity, and the old lady's body is not as good as before, so don't work too hard.

"Crack a few eggs in a bowl, then beat the same amount of egg yolks, put a small spoonful of baking powder in it, and stir well."

Ok?

This first step made Xu Zhuo very puzzled. Beating the eggs, he knew that making Shaqima is actually made of eggs and noodles.

Xu Zhuo is also very clear about the step of adding baking powder, this is to make the Shaqima more fluffy.

But what is the operation of beating the eggs and then beating the same amount of egg yolks?

"If there are more egg yolks, the color of the Shaqima will be better, the egg flavor will be more intense, and the taste will be softer after frying, and it will taste like it melts in your mouth."

"Grandma, the supply and marketing cooperative you worked in back then was a snack training class, right?"

Xu Zhuo was cracking eggs while chatting with the old lady with a smile.

"It was taught to me by an old eunuch who came from the imperial dining room near the courtyard where we lived. He said it was a secret palace recipe. It's a pity that the eunuch has a bad background and died in prison within a few years..."

As soon as Xu Zhuo heard that it was the secret recipe of the palace, he didn't ask any more questions. The recipes in the imperial dining room were all worked out by countless people all their lives, and they were definitely better than they are now.

Unfortunately, because of the war, many dim sum and recipes were lost.

The only thing left in the world seems to be the recipe that Zhang Zhengde gave him when he was in Rongcheng.

But that recipe was very general, Xu Zhuo had secretly made it before, but the finished product was neither fish nor fowl.

Had to give up.

Perhaps only by mastering more advanced cooking techniques in the future can we make those court dishes that are clouded by the name.

While beating the eggs, Xu Zhuo looked at the old lady and asked, "Isn't this baking powder a secret palace recipe?"

Before the old lady could speak, the old man's voice came from outside the kitchen.

"At that time, there was no baking powder. They were all fermented with old flour. Now everyone is lazy, so they start to use leavening agents such as baking powder. If you don't want to use it, you can use yeast powder."

After the eggs were beaten, Xu Zhuo poured them into the flour, stirred them into fluff with chopsticks, and then kneaded them into a slightly soft dough.

Put it in a basin covered with plastic wrap, wake up for half an hour.

After finishing these, Xu Zhuo found a deeper tray from the cabinet, washed it clean, wiped off the water, brushed a layer of oil inside, and used it as a mold after Shaqima was made.

Half an hour later, Xu Zhuo first sprinkled a layer of starch on the chopping board, then took the dough out of the basin, and rolled it into a [-]mm thick sheet with a rolling pin.

After finishing this step, Xu Zhuo had the illusion of making bamboo noodles.

"Zhusheng noodles are different from this noodle. Zhusheng noodles need to be rolled repeatedly with a bamboo pole to harden the tendons. When making Shaqima, try not to knead the dough as much as possible to keep the dough fluffy and soft."

After finishing speaking, the old man squeezed into the kitchen: "I'm a little anxious to say it, how about letting me do the next step?"

Chapter 888 The old man's craftsmanship really...

Although Xu Zhuo wanted to do it himself, he finally gave up his position to the old man.

Because the old lady is going to play mahjong, she doesn't want to waste time here.

And the old man didn't want to just talk but not do it, so in the end Boss Xu chose to give in and let the old man perform.

And he stood aside to watch.

The old man sprinkled starch on the dough that Xu Zhuo rolled out, rolled it up with a rolling pin, then took a kitchen knife and cut the dough along the rolling pin.

In this way, a circular dough piece becomes a long dough piece with a width of about ten centimeters.

After stacking these noodles together, the chef took a kitchen knife and started cutting.

This step is actually exactly the same as making hand-rolled noodles, except that the cut noodles are a bit shorter, only about ten centimeters.

And the noodles are also very narrow, about twice the thickness of the noodles, which is about four or five millimeters.

"When cutting, don't cut it too wide, because when it is fried later, the volume of the noodles will expand by about four times. If you cut too large, the expansion will not be complete, and the taste will not be very good."

Although the old man doesn't talk much nonsense, he will remind Xu Zhuo of some of the key points, so as not to make detours in the future.

After cutting, he sprinkled some starch on top and shook out the short noodles to prevent sticking.