Food starts with noodles

After hearing Wei Junming's introduction, he got up quickly, reached out and shook Xu Zhuo's hand, "Hi Xiao Xu, my name is Ma Zhiqiang, and I'm Li Hao's teacher. Your skills are amazing!"

"I had already had breakfast this morning, but when Li Hao delivered it to me, I still couldn't resist eating three."

"This meaty steamed stuffed bun is really delicious. I've been craving it for decades, and today it's really satisfying."

Isn't it working time now?What is this teacher Ma doing in the store?

Wouldn't it be just to thank yourself?

Before Xu Zhuo was worried about whether Li Hao could give him a strategy, but now it seems that this Teacher Ma is also a full-fledged foodie.

He and Li Hao should be very compatible.

"Mr. Ma, you are too polite. I just made it casually, and the taste is more homely."

He participated in kneading the buns, and Wei Junming prepared the fillings.

Ma Zhiqiang's words made Xu Zhuo somewhat ashamed.

But at this moment, he couldn't say it clearly, because Wei Junming must have praised himself a lot in front of Ma Zhiqiang.

As a result, when Xu Zhuo said this, Ma Zhiqiang thought he was being modest.

Immediately gave Xu Zhuo a thumbs up: "The food is this home-cooked taste."

After speaking, he pulled Xu Zhuo to sit down, looked at Xu Zhuo and asked straight to the point: "Xiao Xu, can you make noodles braised with oil residue? I have been craving this for many years."

"I made it myself, and I also asked some friends who are chefs to do it, but I always feel that it doesn't taste that way, and I don't have the same feeling of eating stewed noodles before."

"No matter if I make it or ask someone else to make it now, the cooking is too delicate, so delicate that it doesn't look like a home-cooked meal, and it tastes a bit tasteless..."

Xu Zhuo is also very impressed that he can reach this level.

For a mouthful of stewed noodles, I have been tirelessly pursuing it for almost 20 years.

Definitely a fan of stewed noodles.

Just as Xu Zhuo was about to ask him if his life was too good, the system's notification sound came first.

"There is a new side mission, please click on the panel for details."

While Ma Zhiqiang was still talking, Xu Zhuo entered the panel and inquired about the mission details.

Side mission: Taste of hometown ([-])

Task details: Make a stewed pork lard noodle that satisfies Ma Zhiqiang, free to play.

Task rewards and punishments: If the task is successful, the noodle shop will become famous among the faculty and staff of the medical school; if the task fails, the noodle shop will lose Li Hao as a customer.

Task time limit: three days.

After reading it, Xu Zhuo let out a long breath.

This task is really related to Li Hao's fate in medical school.

What he didn't understand was that it was too hasty to rely on this to decide whether a student would stay in school or not?

But thinking about Li Hao's serious absenteeism of classes and exams, if he really had to follow the school rules, it was enough to persuade him to dismiss him.

Since the discovery of the noodle shop, the number of times this guy has attended classes can be counted on the fingers.

It’s okay to skip one or two courses, but if you don’t take more than a dozen courses, it’s too much.

Stabilizing his mind, Xu Zhuo said to Ma Zhiqiang: "I can make stewed noodles now, but I can't guarantee the taste. I can try a pot first. If the taste is not good, I will make it for you again tomorrow. What do you think? how?"

Ma Zhiqiang was overjoyed: "Okay, okay, no problem."

He never expected that Xu Zhuo would agree so quickly.

No wonder the students at the school praised him, he was so enthusiastic, he really should be praised more.

What Boss Xu thought was that he had to talk to Li Hao well later, so that he could go to class honestly.

If he meets a teacher who likes to eat Buddha jumping over the wall next time, he will really be blind...

Chapter 124 The Secret of Fragrance

After the chat, Xu Zhuo hurried into the kitchen to make hand-rolled noodles.

I was patronizing and sleeping before, and the cold noodles and scallion noodles in the store haven't started making yet.

Plus the braised noodles with oil residue that Ma Zhiqiang wants to eat.

Guess it'll be busy for a while.

Hand-rolling noodles is faster, and with skill, the compression of the wake-up time does not affect the taste at all.

After all, rolling noodles is almost supplemented by cooking skills.

In the back kitchen, Jianguo did all the preparations before opening the door. He stuffed three pots of rice, and now he specially boiled a large pot of water for Xu Zhuo to cook noodles.

After reconciling the noodles, while the noodles were waking up, Xu Zhuo fried the scallion oil needed to mix the noodles with scallion oil.

As long as this is done in place, the noodles are cooked and mixed with scallion oil, which is very simple.

Jianguo has already prepared the ingredients for the cold noodles, and he can make them anytime as long as the noodles are out of the pan.

At eleven o'clock, Xu Zhuo made the noodles, boiled them in the pot, took them out and put them in cold water.

After cooling, put them in two pots, mix with cold noodles and scallion oil noodles sauce, and the noodles are ready.

Then Jianguo began to pour it into disposable bowls.

The well-served noodles with scallion oil, topped with crispy fried scallion leaves and dried shrimps, is a standard scallion oil noodles.

The cold noodles will also be served. Put a chopsticks of mung bean sprouts and shredded cucumbers on top, sprinkle with a handful of peanuts, and drizzle with a spoonful of chili oil. It looks very appetizing.

The work of filling the bowls was handed over to Jianguo, and Xu Zhuo began to prepare the stewed noodles.

When he was making noodles just now, he purposely left some noodles to make stewed noodles for Ma Zhiqiang.

Braised noodles are very similar to steamed noodles, but there are still some differences.

Thin noodles are used for steamed noodles, the thinner the better.

After steaming on the grate, mix it with the prepared dishes, and then re-steam for a few minutes to let the noodles absorb the aroma of the soup.

The braised noodles are different. The stewed noodles are first fried, and then the soup is added, and the raw noodles are covered with the soup for ten minutes.

When the noodles are suffocated, the soup is almost absorbed by the noodles, and it will be delicious after a little mixing.

Because it needs to be stuffy in the pot, the noodles used for braised noodles should not be too thin, and it is best to use thick hand-rolled noodles.

The noodles that Xu Zhuo is making now fully meet the requirements.

The most important thing to make stewed noodles is to be fragrant, so lard must be used, and more must be used.

According to Ma Zhiqiang's description just now, the reason why Xu Zhuo thinks the taste is bad is probably that people nowadays don't use lard for cooking.

And because of the promotion of healthy diet, more and more people choose to eat vegetable oil.

Lard has been abandoned by most families.

Only a small number of people are consuming lard.

Cai Lan once said: "People who have never eaten lard do not understand the taste of the world."

Although these words are suspected of being exaggerated, Boss Xu quite agrees.

Delicious meals, probably without the presence of lard.

But meals with lard, no matter how simple they are, can turn into a rich taste.

Small wontons from Modu, gnocchi from Ningbo, rice with lard from Xiangjiang, pork ribs stewed with beans from Northeast, these delicious secrets are all contained in a spoonful of snow-white lard.

Not only that, but in traditional cakes, lard has always played the role of the talker.

The pastries that are associated with "sweet and buttery oil" are almost all thanks to lard.

Cooking with lard is not only fragrant, but also more oily and tastes better.

Xu Zhuo used lard to make stewed noodles today, which was also his idea.

Since Ma Zhiqiang felt that the stewed noodles made by others were too delicate, he had to be rough and follow his own cooking method to make it as fragrant as possible.

If not, then try to find a way.

Anyway, for three days, try it day by day, and you can even try it one meal at a time.

Anyway, this task must be completed.

Otherwise, without Li Hao in the store, there will be a lot less joy.

Wash a handful of the long beans bought in the morning, cut them into short sections, and then Xu Zhuo took out the lard residue from the refrigerator.

To make stewed noodles, the lard residue does not need to be chopped, but the knife must be changed.

Cut each piece of lard residue into small quarters with a cross knife to expose the fat inside.

After a while of frying, the fat will be fried to increase the aroma.

In addition to lard residue, ginger slices, scallions, and star anise must be prepared.

After everything was ready, Xu Zhuo put the frying pan on the stove and heated it up.

Dig a spoonful of lard and throw it in. After the lard melts, put in a large bowl of chopped lard residue. After a little stir-fry, throw in the onion, ginger and star anise.

After sautéing, pour in the beans, stir-fry for 1 minute, add water to cover the beans.

Then start to season the soup.

Add salt, light soy sauce, dark soy sauce, oyster sauce, sugar, and stir a little after adding it. After the water boils, pour out the soup and keep the vegetables in the pot.

Then shake the noodles and spread them evenly on the beans.

Pour the soup evenly over the noodles, so that every noodle is covered with the soup as much as possible.

In this way, the soup will soak into the noodles during the steaming process.

It is more flavorful than the method of mixing after stuffing.

Then cover the pot and simmer for 10 minutes on low heat.

Do not turn on the fire at this moment, otherwise the soup in the pot will be easily boiled dry.

Turn on medium-low heat to keep the soup in the pot slightly boiling.

At this moment, the employees of the bank next door have come to eat.

Jianguo glanced this way while he was busy.

Obviously, he is also very interested in the stewed noodles in the pot.

This kind of pasta has a market in the vast North China Plain.

From the Jiaodong Peninsula to the Loess Plateau, there are braised noodles.

It can be said to be the most popular delicacy in the north.

"Xu Zhuo, are there too many braised noodles? If you have more, save a bowl for me later, I haven't eaten for a long time."

The noodles that Xu Zhuo made just now weighed about four to five catties, and Ma Zhiqiang and Wei Junming would never be able to finish them.

He smiled and said, "Don't worry, it's your part."

After speaking, Xu Zhuo went out to see what was going on outside.

Don't make the noodles here, Mr. Ma sneaked away.

At this moment, Wei Junming was sitting behind the counter collecting money, while Ma Zhiqiang was sitting on the side, smelling the scent wafting from the kitchen, obviously fidgeting.

Seeing Xu Zhuo coming out, he got up quickly: "Little Master Xu, are you recovering soon?"

Xu Zhuo nodded: "Hurry up, just a few more minutes. If Mr. Ma is hungry, you can try the sheep's trotters in our shop first. The taste is also very good."

Ma Zhiqiang glanced at the sheep's feet in the basin, swallowed, and shook his head.

"No, I'd better wait for the stewed noodles. The smell is indeed similar to when I was a child."

This made Xu Zhuo very happy. The smell of lard is mainly in the kitchen now, and he can smell it familiar, which means that the steps he just did are correct.

I can’t guarantee anything else about this braised noodle, but it’s absolutely delicious anyway.