Xu Zhuo was a little surprised, not only because the task was completed so quickly, but also because when the migrant workers outside had just eaten noodles, they didn't say a word at all, they were just eating with their heads down.

Thinking of this, Xu Zhuo suddenly understood.

The so-called praise in the mission must come from the heart, right?

Fortunately, he didn't find a group of acquaintances to come to the store to blow each other.

Otherwise, you will die of embarrassment.

A bowl of noodle soup was served to each of the migrant workers and uncles outside, and Xu Zhuo returned to the back kitchen to study how to use the so-called kneading expertise.

The noodles in the morning have been used up, and Xu Zhuo plans to take advantage of the fact that it is okay to make some noodles and knead the noodles to see if there will be any difference.

Washing his hands, Xu Zhuo brought a basin and filled it with about seven or eight catties of high-gluten flour.

Then bring cold boiled water, sprinkle some salt in it, stir and melt.

Then stir the flour with chopsticks and pour water into the flour in small quantities and many times.

When all the flour in the basin has become snowflake noodles, start kneading with your hands.

Soon, a smooth, non-sticky dough is kneaded.

Xu Zhuo covered it with a damp cloth and began to wake up, and came out to see if the dozen or so migrant workers had eaten well.

At this time, they were drinking soup, and when they saw Xu Zhuo coming out, they immediately gave a thumbs up: "Little brother's craftsmanship is really good, I have never eaten such delicious noodles, and it is so affordable." ”

"Give us a math of how much it is, we'll have to go to the North Loop. ”

Ten bowls of noodles, ten bottles of beer, four side dishes.

Xu Zhuo received one hundred and fifteen, and the group of uncles paid happily.

They cleaned up the newspapers on the floor and walked to the bus stop with their tools.

As we walked, we discussed how delicious the hand-rolled noodles we just ate were.

After Xu Zhuomu saw them leave, he cleaned up the dishes and chopsticks on the table.

Put all the bowls in the sink, pour in the detergent, and start washing the dishes.

While washing the dishes, Xu Zhuo thought that if they were all in business like today, they would have to hire two people again.

He's so busy, it's really a bit unbearable.

After washing, Xu Zhuo looked at the time, the dough had been awake for almost half an hour, and he began to knead the dough with his hands.

In fact, hand-rolled dough does not need to be kneaded, because the main thing is to roll.

But now Xu Zhuo's rolling expertise has not yet arrived, so he can only knead the dough to try to increase the taste.

When his hand touched the dough, Xu Zhuo's mind suddenly had a lot of kneading skills.

Pressing, kneading, pushing, pressing, falling, and other methods all came to mind.

Xu Zhuo, who was kneading the dough, had an idea, if he kneaded it like this, would it be okay to make other noodles?

He immediately thought of braised noodles.

The dough sheet of braised noodles is mainly done by kneading and resting the dough.

The so-called three kneading and three awakening are an indispensable part of the process of making braised noodles.

When the noodles were just mixed and they had already been kneaded and woken up, Xu Zhuo now began the steps of the second kneading.

Knead the dough first, then knead the dough apart, knead it into long strips, and then move on to the most important step.

Anointing.

In the process of making braised noodles and hand-rolled noodles, the biggest difference is that the braised noodles must be oiled.

Only when the oil is smeared will the braised dough sheet be more chewy and not easy to tear.

Apply the best peanut oil evenly on the kneaded strips, then use a knife to cut into a dough of the same size.

The standard dough sheet is a piece of two taels, and Xu Zhuo took one and weighed it casually after cutting it, just two taels, no more, no less.

Grandpa has told Xu Zhuo since he was a child that a good cook has eyes and hands and scales, and there is no difference.

In the past, he didn't understand what it meant, but now with the blessing of the system, Xu Zhuo finally realized it.

The dough was rolled into small cylinders on the board, Xu Zhuo brought the tray, and the tray was greased.

The kneading small cylinders are placed on the tray in turn, covered with plastic wrap, and the second wake begins.

Still had to wait for half an hour, Xu Zhuo was idle, washed his hands and took his mobile phone to search the Internet for the production method of braised noodles and the cooking skills of bone broth.

The hand-rolled noodles in the family can basically be called hand-rolled noodles, because whether it is Xu Zhuo's grandfather or his father, making hand-rolled noodles is always rolling noodles and boiling noodles, and has never done other forms.

Fortunately, there is only one person in the store, Xu Zhuo, otherwise he would have changed his career to make braised noodles so blatantly, and the elders would definitely beat people.

The older you get, the more you care about inheritance and the like.

But now Xu Zhuo only cares about completing the remaining two novice tasks.

Then let's see what the hell this dog system is coming from.

There are a lot of practices that can be found on the Internet, but they are basically family practices, and Xu Zhuo has also seen some interviews with restaurants, but they are all posed and irrelevant words.

For example, when boiling bone broth, it is generally said what ingredients to add and how long it will take, but no one has ever said that the proportion of ingredients or something.

These trade secrets are difficult to find on the Internet.

Half an hour later, Xu Zhuo put down his mobile phone, washed his hands again, and prepared to rub it three times.

Those little cylinders on the pallet have absorbed the grease and become soft and smooth, with stronger ribs.

Rub the small cylinders one by one, then press them into long strips, put them on again and wake up a little, and Xu Zhuo began to do the last step.

Using a greased rolling pin, roll out the pressed strips into rectangular sheets.

This kind of dough sheet is the common stewed dough sheet.

The last part of the dough sheet when eating hot pot is the stewed dough sheet.

Xu Zhuo put the one-sided oil on top of each other, a stack of twenty sheets, wrapped in plastic wrap and put them in the refrigerator.

When you use it, you only need to take it out, stretch the dough sheet, tear it into a wide noodle style, and cook it in bone broth, which is much faster than making hand-rolled noodles.

Xu Zhuo believes that if there were still more than 30 diners in the afternoon, he would definitely not be so busy as in the morning.

He doesn't even sweat at all.

Braised noodles can be popularized in the restaurant industry precisely because they are more efficient.

On the streets of the Central Plains, there are almost one noodle shop after another, and although there are also hand-rolled noodles, most of them are pretending to be machine noodles bought from noodle shops.

Of course, if you want to eat at home, hand-rolled noodles are more popular.

Xu Zhuo, a child in the south, doesn't know, but in the memory of most children in the north, there is a bowl of hand-rolled noodles made by their mothers.

After finishing these, Xu Zhuo was just about to take a breath, when the prompt sound of the dog system sounded again.

"Congratulations to the host for successfully making braised noodles, and the special reward skill - bone broth boiling. ”

"I hope that the host will work hard to make more and better food. ”

Xu Zhuo was stunned for a moment, he didn't expect the dog system to be so generous, and he actually threw out the bone broth boiling like this.

It seems that we really have to sell braised noodles tonight.

However, whether it is beef bone soup, pork bone soup or mutton soup, it needs to be boiled for four or five hours.

It's already half past three in the afternoon, and it's too late.