Food starts with noodles

In terms of making noodles, Xu Zhuo did not lose to Zhao Jinma at all, plus he had B-level skills, so when Zhao Jinma had just reconciled the dough, Xu Zhuo had already called it a day.

The surface of the reconciled dough is smooth, the basin is clean, and there is no flour on the hands. The typical basin is bare and the surface is smooth.

This is the "Three Alls Policy" in peace talks.

After the dough is reconciled, it should be put into a basin to proof for more than 10 to [-] minutes, so that the dough can be fully relaxed, so that the dough can be stretched into very fine dragon whiskers.

Having nothing to do at the moment, Zhao Jinma walked around the back kitchen of Sifang Restaurant, looking at everyone's dishes, and explained to Xu Zhuo about the preparations for the Chinese New Year.

During the Chinese New Year, the restaurants should prepare enough goods to prevent the price of ingredients from rising at the end of the year, and also to prevent the embarrassment of not being able to buy ingredients during the Spring Festival.

Those who do business in the north basically do not open their doors for business before the fifth day. Although there are fewer and fewer people who pay attention to this now, they have to be careful.

In case there is insufficient stock in the store and the ingredients cannot be bought, it will not be a waste of money.

Moreover, the pace of life of ordinary people is getting faster and faster, and they are too lazy to cook at home during the Chinese New Year. Many people will choose to eat in restaurants, which will invisibly increase the consumption of dishes and ingredients.

Therefore, it is safe to prepare the ingredients in advance.

Xu Zhuo was actually doing these things. The reason why he bought [-] boxes of oranges in one go was to prevent him from not being able to buy fruits of similar quality in the next few days.

In addition, meat such as pork and mutton, as well as more traditional dishes, are being purchased in an orderly manner in the store.

After turning around, Mian was almost awake.

Xu Zhuo and Zhao Jinma took out the dough from the basin and put it on the chopping board, and began to prepare for walking.

The so-called walking noodles is to use certain techniques to compress the gaps between the molecules of the noodles, so that the dough becomes smooth and has a certain degree of gluten. Only in this way can the next step of stretching be carried out smoothly.

The specific operation of walking noodles is to hold the dough with your hands and stretch it a little, and then quickly close it together so that the stretched dough is superimposed.

Then grab the other end and continue to pull, while pulling and shaking. After the dough is stretched, quickly bring your hands together, so that the stretched dough will be entangled like a twist.

In this way, elongate-wound, stretched, and re-wound, the dough will become a long strip with uniform thickness and gluten, and even if no dry flour is put in, these doughs will not stick to your hands at all.

When you do this step, you can basically ramen.

That is to say in the jargon "out of the bar".

Chapter 1332

The dough after walking the noodles is long, full of gluten and very soft.

After the dough molecules are squeezed, the water inside is squeezed to the surface, making the dough softer.

Zhao Jinma put the finished noodles back in the basin, and said, "Walking the noodles should not be too long, because walking for too long will make the dough lose its gluten, which will make it impossible to stretch it later."

After speaking, he sprinkled some dry flour on the long chopping board, grabbed a piece of dough from the basin slightly larger than his fist, stretched it, placed it on the dry flour, and then sprinkled some flour on it.

Sprinkling flour will prevent sticking during the subsequent stretching process.

Moreover, during the stretching process of the noodles, the water molecules will be squeezed again, and the dry flour is sprinkled to absorb the moisture on the noodles, so that the stretched noodles taste better.

Zhao Jinma grabbed the noodles that had been stretched into long strips, and stretched them outward while shaking them. When they stretched to a little over one meter, he folded his right hand back and put the dough on his left hand.

This is the first buckle.

At this time, the original one noodle became two. Zhao Jinma stretched it in with his right hand, and then stretched it out again.

After stretching, fold it back again to become the second buckle, and the original two noodles have become four.

This cycle goes on and on, stretching [-] times. At this time, the noodles are as thin as a hair, and can even be pierced through the eye of a needle, and almost all the flour that was originally stained on it has been shaken off.

These noodles, which are as thin as a hair, are the legendary dragon beard noodles.

However, the longxu noodles sold in the market are all machine-processed, which is not a bit different from this handmade longxu noodles.

During the production process, Xu Zhuo did not move, but carefully observed Zhao Jinma's operation.

Although he can do it now, even the noodles he pulls out are not much inferior to Zhao Jinma's, but he is still somewhat confused about the way to do it.

For example, when you first start stretching, you can fold the noodles back when they are one meter long.

But the more you pull it back, the longer it will be, and even at the end, Zhao Jinma's arms can only be considered as stretched when they are all straight.

Is there anything more important here?

After Xu Zhuo posed this question, Zhao Jinma immediately smiled and said: "At the beginning of stretching, because the dough was still relatively soft and the noodles were relatively thick, it was enough to stretch it slightly.

If it is stretched too long, not only is it not conducive to the subsequent stretching, but because the thick noodles are too heavy, they will also appear thick in the middle and thin at both ends.

In this case, the noodles will not be able to be stretched, so the first few buckles only need to be pulled apart a little. The key is that the last few buckles must be stretched a little, so that the noodles can be completely stretched. "

While speaking, Zhao Jinma had already spread the extremely thin noodles on the chopping board, and then picked up the kitchen knife to cut the noodles into one-foot-long pieces.

Then it can be fried in a pan.

But at this moment, the frying pan had just been put on the rack and hadn’t heated up yet. Taking advantage of this time, Zhao Jinma looked at Xu Zhuo and said, “Xiao Zhuo, you should try it too. As long as you master the skills, making ramen is not difficult. Just adjust your mind.”

Xu Zhuo nodded without refusing, grabbed a ball of dough and started making.

But after all, he hadn't shown it before. It would be shocking if he suddenly pulled the noodles thin and good, so Xu Zhuo deliberately made mistakes several times, and he didn't pull the noodles into dragon beard. He stopped at the eighth button.

The noodles at this time are almost medium-sized ramen.

Xu Zhuo felt that he could open a ramen restaurant if he was really desperate.

Anyway, I have already learned about ramen, so I will learn how to cut meat slices as thin as paper later, and the ramen restaurant will be able to open for business.

Xu Zhuo felt that it was low-key enough not to make dragon beard noodles for the first time, only to find that Zhao Jinma next to him was too surprised to speak.

It took him a long time to ask, "Xiaozhuo, are you sure this is the first time you are making ramen?"

Xu Zhuo laughed dryly: "I used to secretly practice a few times when I was free, but I couldn't get it right, so today is the beginning."

Zhao Jinma expressed emotion on his face: "A talent of the sky, really a talent of the sky, to be able to reach this level at one time, no wonder your grandpa is so arrogant, you are the most talented person I have ever seen."

Xu Zhuo smiled modestly: "Grandpa Zhao, don't praise me, I'm just lucky."

At this moment, the oil in the pot was almost [-]% hot. Zhao Jinma took a kitchen knife and reached under the sliced ​​dragon beard noodles, then picked it up lightly, and lifted the dragon beard noodles with the back of the knife.

Then he came to the side of the pot and put one end of the longxu noodles into the pot first.

Then slowly pull out the kitchen knife, let all the longxu noodles fall into the oil pan.

Longxu noodles are very thin, so the oil temperature must not be too high, otherwise the noodles will be burnt as soon as they are put into the pot. The oil temperature is about [-]% hot.

After the longxu noodles were put into the oil pan, Zhao Jinma took a spoon and gently moved the noodles to spread out the longxu noodles in the pot, so that the noodles could be thoroughly fried and fried The noodle sheets become a little thinner and fluffier.

The frying process is not long, because the longxu noodles are very thin and there is not much water inside, so after two or three minutes in the pot, the noodles gradually harden and change from white to light golden.

At this time, you have to remove the noodles from the pot.

Zhao Jinma took the colander, carefully stretched it into the oil pan, put the colander under the longxu noodles, and raised his hand gently, and the longxu noodles were scooped out.

The fried dragon beard noodles are like a finer net, a bit like a handicraft.

Zhao Jinma carefully put the dragon beard noodles on the oil-absorbing paper, which can absorb the excess oil, making the dragon beard noodles more crispy and not greasy.

After frying, Zhao Jinma patted the flour off his hands, and said to Xu Zhuo with a smile, "Since we've done this, let's forget about making the fish today, and you can practice more by yourself later."

Zhao Jinma originally planned to teach Xu Zhuo how to make ramen today, but Xu Zhuo is very talented, and he is much better than those apprentices who have been practicing for a few months, so Zhao Jinma felt that he could just finish the whole dish and let Xu Zhuo Zhuo has the most intuitive understanding of this dish.

As for future practice, that doesn't matter.

Because Zhao Jinma can come to teach Xu Zhuo at any time, and Xu Zhuo can cook sweet and sour carp, as long as he learns how to make ramen, there will be no pressure at all to cook this dish.

The carp used in this dish is the same as the sweet and sour Yellow River carp. Carp between six and two catties should be used.

The meat of this two-jin carp is tender and easy to deep-fry.

And the size is moderate, so it won't make people can't finish or not enough to eat.

Zhao Jinma went outside and picked a Yellow River carp that weighed about two pounds. After slaughtering it, he started to make it...

Chapter 1333 Sweet and sour soft fried carp baked noodles

After the carp was slaughtered, Zhao Jinma began to modify the knife.

While he was busy, he said: "Carp has been a famous delicacy since ancient times. In the Book of Songs, there is a famous saying that it eats fish, but the carp of the river.

Carp in that period were worth a lot.Lu Zhaogong, the king of Lu State, once gave Kong Qiu a carp as a congratulatory gift for his precious son. Kong Qiu was a little flattered, and immediately named his son Kong Li, with the word Boyu. "

Zhao Jinma has participated in many TV food shootings, so he knows a lot about carp allusions.

For example, Xu Zhuo didn't quite understand the sentence that he eats fish, but the carp in the river.

It was Feng Weiguo who came over to join in the fun and explained a few words before Xu Zhuo understood what it meant.

Well, inadvertently exposed the fact that I am uneducated.

However, Xu Zhuo's ignorance is well-known on the Internet. After all, he has a university diploma, and he was once searched for it, so Feng Weiguo and Zhao Jinma didn't say anything.

The modified knife of carp is very similar to making sweet and sour Yellow River carp, and it is also a peony flower knife.

The peony flower knife used here should be regarded as a small peony flower knife, because the overall range is not as exaggerated as the peony flower knife.

The specific method is to cut the knife obliquely on the fish, and when it reaches the spine of the carp, slowly lower the knife horizontally. This is slightly different from the method of making sweet and sour Yellow River carp that almost completely slices the fish. .

After changing the knife, Zhao Jinma put the carp into the whole egg batter just prepared.

This whole custard is much thinner than that used in sweet and sour carp. The purpose of this is to make the batter thinner so as not to suppress the umami taste of the fish.

When making sweet and sour Yellow River carp, the whole custard is very thick, and the inside and outside of the carp are almost covered. The reason for this is to make the outside of the carp more crispy, so that it tastes more delicious.

The reason why this carp baked noodles is made of thin batter is that after frying the carp, there is still a step of returning it to the pot to soften it.

If the batter is too thick, the batter will become sticky and soft when it is soft, and the taste will be very greasy, so use a thin batter.

After the batter was hung, the peanut oil in the pot was already [-]% hot.

Zhao Jinma came to the side of the pot, held the fish tail in one hand, and poured oil on the fish with a spoon in the other. After the flower knife on the fish was shaped, he put the whole fish into the oil pot, and then scooped up the hot oil with a spoon. Drizzle the oil over the fish.

This can speed up the ripening of the fish and make the fish taste more tender.

Xu Zhuo and Feng Weiguo stood aside, watching Zhao Jinma's operations seriously.

To be honest, except for the part of making dragon beard noodles, Zhao Jinma's steps in making fish are really not much different from the sweet and sour Yellow River carp.

This is probably the reason why the two dishes come from the same source.

After the fish in the pan was fried thoroughly, Zhao Jinma took it out and put it on a plate. Then he set up another frying pan, heated it on the stove, and then slid the pan.

After sliding the pan, add a tablespoon of peanut oil to the pan.

Then, Zhao Jinma put a large spoonful of white sugar and two large spoonfuls of mature vinegar into the pot.

After putting it into the pot, use a frying spoon to quickly stir it in the pot, so that the hot oil in the pot, white sugar and mature vinegar can be blended together, and at the same time, it also accelerates the strong taste in the mature vinegar to evaporate quickly, leaving only the sour aroma.

After the sugar in the pot melted, Zhao Jinma put a little salt, half a bowl of water soaked in ginger, a handful of green onions, and half a bowl of rice wine into the pot one by one.

After these seasonings are put in and stirred evenly, the sweet and sour sauce is basically ready.

This sweet and sour sauce is different from the common rosy and attractive sweet and sour sauce. This sweet and sour sauce looks golden yellow, very rich.

This is probably the reason why the dish of sweet and sour soft simmered Yellow River carp became the court dish of the Song Dynasty.

After all, it looks luxurious and looks like a royal family.

The sauce in the pot had already boiled very thick, and the golden color looked very attractive, coupled with the sweet and sour taste, it made Xu Zhuo who was beside him a little greedy.

"Grandpa Zhao, isn't it time to go soft?"

Soft simmering is to put the prepared ingredients into the sauce and re-slide it again, so as to achieve the purpose of becoming soft and tender.

At this moment, the fire on the stove has been turned down, Zhao Jinma said while stirring the pot: "Wait a little longer, don't be impatient at this step, you must wait until the flavors of the sauce are completely blended, and at the same time the strong smell of the mature vinegar is completely volatilized." OK."

After about 1 minute, bubbles gradually appeared in the thick soup in the pot.

Zhao Jinma pointed to these bubbles and said to Xu Zhuo, "Little Zhuo, wait until the bubbles appear. This kind of bubbles is called fish eye bubbles in jargon. If there are fish eye bubbles, it means that the sauce boiled in the pot is relatively good."

After finishing speaking, he took the freshly fried carp and put it into the sweet and sour sauce along the side of the pot, letting the sweet and sour sauce slowly cook the fried carp until soft, which is the so-called softness.

The deep-fried golden carp looks even more beautiful after being put into the golden sweet and sour sauce, and those bubbling bubbles also add a bit of dreamy color to the fish.

The carp slowly becomes soft in the sauce, and at the same time, the original golden yellow fish gradually becomes brighter.