After chatting, Xu Zhuo hurriedly went into the kitchen to make hand-rolled noodles.

I used to go to bed and patronize, but the cold noodles and scallion oil noodles in the store haven't started to be made yet.

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

I guess I'm going to have to be busy for a while.

Hand-rolled dough is relatively fast, there is skill, and the compression of the resting time does not affect the taste at all.

After all, there is almost a noodle rolling skill to supplement.

Jianguo did all the preparations before opening the door in the back kitchen, stuffed three pots of rice, and specially boiled a large pot of water at this time to facilitate Xu Zhuo's cooking of noodles.

Harmony noodles, while the noodles are awake, Xu Zhuo fried the scallion oil that needs to be used to mix noodles.

As long as this is done properly, the noodles will be mixed with scallion oil as soon as they are cooked, which is very simple.

And the ingredients needed for cold noodles have been prepared, and as long as the noodles are out of the pot, they can be made at any time.

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

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

Then Jianguo began to serve in disposable bowls.

The scallion oil noodles are topped with crispy fried green onion leaves and sea rice, which is a standard scallion oil noodles.

Cold noodles will also be served, with a handful of peanuts and a spoonful of chili oil on top, and a handful of peanuts and a spoonful of chili oil will look appetizing.

The work of loading the bowl was handed over to Jianguo, and Xu Zhuo began to prepare to make stewed noodles. 35xs

When he was just making noodles, he deliberately left a little noodles just to make stewed noodles for Ma Zhiqiang.

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

Steamed noodles are made of thin noodles, the thinner the better.

After steaming on the grate, mix with the prepared dish and steam it again for a few more minutes to allow the noodles to absorb the flavor of the soup.

Braised noodles are different, the noodles are stir-fried first, then the soup is added, and the raw noodles are covered with the soup and simmered for about ten minutes.

When the noodles are cooked, the soup is almost absorbed by the noodles, and a little mixing is extremely delicious.

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

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

The most important thing in making braised noodles is to be fragrant, so you must use lard, and use more often.

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

And because of the promotion of a healthy diet, more and more people are choosing to consume vegetable oils.

Lard has been abandoned by most households.

Only a small percentage of people are consuming lard.

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

Although this is an exaggeration, Boss Xu agrees.

Delicious meals, there may be no lard. Flash Dance

However, even if the meal with lard is simple, it can be transformed into a plump taste.

The small wontons of the people of Modu, the dumplings of the people of Ningbo, the lard rice of the people of Xiangjiang, and the stewed beans of the pork ribs of the Northeast people, these delicious secrets are all in a spoonful of snow-white lard.

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

Pastries that are touched with "ghee moistening" are almost all due to lard.

Cooking with lard is not only fragrant, but also more oily and has a better taste.

Today, Xu Zhuo used lard to make stewed noodles, which is also the idea.

Since Ma Zhiqiang thinks that the stewed noodles made by others are too exquisite, then he has to be rough, according to the way he cooks, and make it as fragrant as possible.

If that doesn't work, then find another way.

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

Anyway, this task must be completed.

Otherwise, if there is no Li Hao in the store, there will be a lot less joy.

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

To make braised noodles, you don't need to chop the lard residue, but you also have to change the knife.

Cut each piece of lard residue into four small pieces using the cross knife method, so that the grease inside is partially revealed.

After a little stir-frying, the fat will be fried out and the flavor will increase.

In addition to the lard residue, you also have to prepare ginger slices, green onions, and star anise.

After everything was ready, Xu Zhuo put the wok on the stove and turned on the heat to heat it.

Dig a spoonful of lard and throw it in, wait for the lard to melt, put in a large bowl of chopped lard residue, stir-fry slightly, and throw the green onion and ginger star anise into it.

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

Then start seasoning the soup.

Salt, light soy sauce, dark soy sauce, oyster sauce, sugar, stir slightly, pour out the soup when the water boils, and keep the dish in the pot.

Then shake the noodles and spread them flat on top of the beans.

Pour the soup evenly over the noodles, so that each noodle sticks to the soup as much as possible.

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

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

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

Don't turn on a high heat at this time, otherwise it will be easy to dry the soup in the pot.

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

At this time, the employees of the bank next door had already come to dinner.

Jianguo was busy working and looking this way.

Apparently, he was also interested in the braised noodles in the pot.

This kind of pasta is very popular in the vast North China Plain.

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

It can be said that it is one of the most popular cuisines in the north.

"Xu Zhuo, is there a lot of this stewed noodles? If you have too much, I'll leave a bowl later, I haven't eaten it for a long time. ”

The noodles made by Xu Zhuo just now were almost four or five catties, and Ma Zhiqiang and Wei Junming would definitely not be able to finish them.

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

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, and Ma Zhiqiang was sitting on the side, smelling the fragrance wafting from the kitchen, obviously a little restless.

Seeing Xu Zhuo come out, he hurriedly got up: "Little Master Xu, is it almost okay?"

Xu Zhuo nodded: "It's soon, just a few more minutes." If Mr. Ma is hungry, you can try the sheep's trotters in our store first, and the taste is also very good. ”

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

"No, I'll wait for the noodles to be stewed, this smell is indeed similar to when I was a child. ”

This made Xu Zhuo very happy, the main thing in the kitchen now was the smell of lard, and he could smell it and feel familiar, indicating that the steps he had just done were correct.

I can't guarantee anything else about this stewed noodles, but it's definitely fragrant enough.

With so much lard and lard residue, even a few leaves in the pot will be very delicious.

Ma Zhiqiang wanted to say a few more words, but Li Hao suddenly pushed the door and walked in.

Seeing Ma Zhiqiang, he immediately came over excitedly: "Teacher Ma, you are here in person, I still want to taste the taste for you first, and then call your ...... if it is delicious."