My food has become an interstellar intangible cultural heritage

The quick-tempered person has a sense of propriety, just standing outside the door and shouting, without opening the door to come in.

After hanging up the video screen, Si Xing went out, a little strange: "How did you know that I called my mother?"

The impatient stared: "Didn't you call mom? The voice is quite loud."

mua and mom... sound alike.

Si Xing was instantly embarrassed: "Eh, what do you want from me?"

The impatient scratched his head: "Oh, it's just that we have to eat later. I see that everyone is downstairs. You are the only one who didn't come. Come and ask first."

Si Xing checked the time and called Xie Xun for half an hour. It was indeed time for dinner, so Si Xing followed him downstairs.

Once downstairs, everyone sat together and discussed how to eat the meal.

It stands to reason that they are all chefs, and they can eat their own food, but there are at least four NO.50 people here, and everyone is eating their own food. Yes, you can't cook for dozens of people at the same time, you have to arrange the order.

Who came first is the question.

This group of people can even compete for a room, let alone who eats first.

Someone suggested: "Let's just eat together and take turns cooking."

The one with the white beard lowered his eyebrows and stared yesterday: "As long as you cook this meal, I can eat it, so what is it, can I eat it?!"

The red cotton jacket didn't argue with him this time, and nodded: "It's not that I'm hitting you, your skills are really not enough to pass the test."

They are all used to eating meals cooked by themselves, and sometimes they find it hard to swallow the meals cooked by the apprentices they brought up, urging them to practice their skills.

A meal cooked by a group of strange cooks?

Not all of them are level three, but there are also levels two and three.

They don't think so.

But if all the chefs are asked to cook, people feel embarrassed, most of them are older people, and it is really not good to bother them to serve a group of second-level and first-level young people every day.

So they all stalemate.

After Si Xing arrived, he sat next to Mr. Jiang.

Mr. Jiang whispered to him: "I heard you were on the phone, so I didn't call you."

Si Xing nodded: "How's the discussion going?"

Old Jiang shook his head: "Everyone has their own troubles."

Si Xing said, "Then just divide them into groups."

Like Whitebeard, he brought several disciples and grandchildren, even if it is a group, there are Si Xing and Jiang Lao, who only have two people, so they simply find another two people to form a group, forty or fifty people are divided into four groups, It’s okay to eat at different times.

When he proposed it, he was rejected by Whitebeard again: "It's not about dividing the time. One group cooks for half an hour, and four groups take two hours."

Si Xing Fue: "Then there are still four groups, with two people in each group. Is it okay for 8 people to cook every day? Everyone eats together. Surely there will always be someone who can eat the meal cooked by 8 people?"

After debating such a simple question for so long, Si Xing suspected that they were too idle and deliberately looking for something to do.

Sure enough, he just mentioned it, and a group of people immediately agreed. They probably had already thought about it in their hearts, but they were too embarrassed to mention it. As soon as someone mentioned it, they immediately agreed.

Soon everyone was divided into groups again.

There is no need to worry about this. Everyone present here usually has discussions and exchanges. If you have familiar friends, forming a team is quite fast.

By this time, factions in the chef industry came out.

There are four teams in total. There are white beards and red padded jackets who have achieved fame by themselves and then recruited disciples and grandchildren, and there are also groups inherited from the family of chefs. The number of people who come is the most, and they generally feel a little superior to the rest.

In addition, there are not many people in the research institute like Mr. Jiang. When several research institutes gather together, they can barely make up a team. However, there are few people who come, but they are basically third-level chefs. , the lowest is also the second level.

Today's dinner is the first meal for a group of people to eat together, and the elites are selected in each group.

There are two second-level chefs in the white beard group, the red cotton jacket himself and a second-level chef, and the family of chefs also has a third-level and a second-level chef. Si Xing's group has negotiated and will come according to the research institute. On the first day, Si Xing will be the chef. and Jiang Lao.

Eight people entered the kitchen, looking at each other, Si Xing faintly felt the spark of provocation.

The quick-tempered ones belonged to the family's group, so they were also divided this time, and they talked next to Si Xing: "The war started so soon, did you see that silent gunpowder smoke filled the air, tense and exciting."

Si Xing suspected that the child was a bit talkative and familiar.

The eight people discussed it and decided to cook normally, because one of them was only good at making pasta, so he said making pasta.

Si Xing is going to make noodles, and he rushed here today. He really doesn't have the time and mood to eat that kind of carefully prepared food. He simply boils a bowl of noodles, which is hearty and enjoyable. After eating, he can sleep well and wake up tomorrow. work.

In ancient times, noodles were not called noodles, but soup cakes.

Si Xing thought about it, and remembered that it was mentioned in "Tokyo Menghualu" and "Menglianglu" that there were all kinds of noodles in the Song Dynasty. Noodles, fried noodles with salt, etc.

Noodle shops are blooming everywhere in the big and small markets, which shows that people in the Song Dynasty loved eating noodles.

However, it is said that the noodles in the Song Dynasty are quite expensive. The decoration of the facade is too good, and most of them are noodles with big meat and meat. The cost price is there, and it is not like in the 21st century. A bowl of noodles with a few slices of thin beef is only 20 yuan. It's a shame, it's better to cook it yourself.

At that time, the poor only ate plain noodles.

It only costs a few pennies a bowl.

In "Water Margin", Li Kui eats "strong noodles", which are a kind of thick noodles in a large bowl. After all, the heroes of Liangshan are also quite poor.

Si Xing thought about it, and he made five bowls of noodles in total, so he just made the five most classic ones.

One is Beijing's fried noodles.

Speaking of which, Bangziguo also has noodles with fried sauce, which seems to have been brought by overseas Chinese in Shandong. Later, they improved on this basis and became the staple food of Bangziguo. Later, when it comes to the food of Bangziguo, it is either spicy cabbage or Korean style. The ramen looks quite proud, but in fact, both of them are Chinese delicacies, and they are not very popular.

Si Xing thinks that the most classic Zhajiang noodles are from Beijing. He had eaten Zhajiang noodles from many places in his previous life, and felt that he would feel greasy and too dry after eating them. Later, he ate Zhajiang noodles from a family in an old alley in Beijing. , The taste is amazing.

And the chef was not very old, and the two became friends later, and taught each other what they were good at.

The dish of Zhajiang noodles is nothing more than shredded cucumber, bean sprouts and radish. The friend told him that he would also add young Chinese toon leaves to his Zhajiang noodles.

Su Shi said: Toon trees are solid and the leaves are fragrant.

The shoots of this "vegetable on the tree" are the childhood memories of countless generations, and they are tied for the first place with Sophora japonica.

It was only when Si Xing knew that toon leaves were added to his noodles with fried sauce that it dawned on him, no wonder it had a rich aroma that was different from others.

Originally, there were no toon leaves in the backyard kitchen, so Si Xing contacted someone and brought him the freshest toon leaves.

Toon leaf tips are like emeralds when they are tender, and they will turn red when they get old.

Si Xing didn't deal with it too much. After washing it, it was enough to blanch it gently.

The most important thing about Jajang noodles is the sauce.

Be sure to use soybean paste, but also the freshest.

The most classic one is diced pork fried sauce, and the other is three delicacies fried sauce. Si Xing chooses diced pork fried sauce.

The pork must be half fat and five points lean. If it is too fat, it will be oily or greasy, and if it is too thin, it will not taste good.

When Si Xing went to the meat cabinet to pick out meat, he found that the country was rich and powerful, and the meat inside was the freshest. It looked very good in appearance, whether it was pork belly or tendon meat, it could be fat or thin.

Si Xing took the meat and chopped it manually.

The diced meat of the later generations is all machine-sliced, and it is sticky and mixed together. It is definitely not as good as the taste of the meat that is chopped by yourself.

The aggressive chopping sound is very rhythmic.

In the entire kitchen, Si Xing is the only place that is connected to another stove, and they can see what each other is doing. No one wants to stay here, only Mr. Jiang and Si Xing don't care, so they just choose this place.

The noodles for fried noodles are rough, and Si Xing also made them himself. In his previous life, he liked to make everything by himself, especially noodles.

In this life, when eating with Xie Xun, I always knead the noodles by myself. Anyway, I am not busy with other things, so I still try my best to make the best food, so that I feel comfortable in my heart and stomach.

It is best to use ramen noodles.

Put the reconciled dough on the chopping board, sprinkle some dry flour on the bottom, roll it into a large piece with a rolling pin, cut it while kneading the dough, hold it up and stretch it repeatedly after kneading into a long strip, and then cut the head and tail before it can be put into the pot.

Now is the weather in March and April. Although it is already the beginning of spring, it is still not hot enough. There is a slight cold wind. Si Xing makes hot noodles. When it comes to the hot weather in July and August, the noodles with fried sauce noodles should be made with ice water It's cold.

The noodles are cooked in a pot.

Put the diced pork in the pot, add some onion, ginger and garlic, fry first and then fry, and fry a little of the oil in the pork, it will be more fragrant and taste better, after frying, add soybean paste diluted with water, Cook on low heat for 10 minutes.

Spread the cooked noodles on the bottom of the bowl, top with Chinese toon sprouts, pinched bean sprouts, thinly sliced ​​cucumbers, simmering green lettuce slices and blanched tender radish sprouts. The radish must be Beautiful in my heart.

They are all extremely delicate dishes, and they can be soaked in water when you bite into them.

At the end, pour a large spoonful of fried sauce, and put two soaked Laba garlic on the side.

The perfect and classic Jajiangmian was born from Si Xing.

When Si Xing was stretching the noodles, Mr. Jiang who was on the opposite side was watching.

Seeing him picking up a bunch of vegetables, he kept sighing inwardly.

Chefs of their generation try to use the least amount of dishes to complete a dish, for fear that the taste will be affected by the taste, and they are also afraid that it will not look good. But looking at others, seven or eight things are put together, and they are not afraid at all!

Ugh.

He was feeling emotional when he suddenly smelled a strange smell of paste coming out from somewhere.

作者有话要说：今天想吃炸酱面了。感谢在2021-02-2800:00:00~2021-03-0120:15:34期间为我投出霸王票或灌溉营养液的小天使哦~

Thanks to the little angel who threw the mine: 1 tweet;

Thanks to the little angel of the irrigation nutrient solution: Fleeting Years, 10 bottles of meat buns; 1 bottle of Ye Lingxue;

Thank you very much for your support, I will continue to work hard!