Xu Zhuo came back to his senses at this time.

The old man's momentum just now was too powerful.

is really worthy of the person who fought in the kitchen at the state banquet back then.

Awesome!

That stab was terrifying.

Xu Zhuo almost screamed.

I'm afraid that the old man will cut off someone's fingers.

"Little clumsy, you do yours, and we have everything else. What do you need, just give me orders, I will give you a hand with Senior Brother Guan today. ”

After Wei Junming finished speaking, he began to wash the cucumbers.

And Guan Junjie rummaged through the cabinets and began to look for the sauce needed to make fried noodles.

The fried noodles in the capital need to be made with dry yellow sauce and sweet sauce.

Guan Junjie turned around and finally found it.

Xu Zhuo took the two packets of sauce, looked at the vegetables prepared in the kitchen, and began to choose the ingredients he was going to use.

In addition to the sauce, there should also be a dish code in the fried noodles.

The so-called dish code is the side dish that is coded into the noodles.

Depending on the season, the types of dishes vary from one dish to another.

For example, in spring, toon buds with a fresh texture are generally used.

In the summer, new garlic is used instead.

Xu Zhuo looked in the kitchen, and there were a lot of fresh vegetables.

In addition to the cucumbers that Wei Junming is washing now, there are more than a dozen kinds of vegetables.

The big families are really different, and the ingredients in the kitchen are more complete than those in the restaurant.

Xu Zhuo picked out mung bean sprouts, celery, soaked soybeans, heartfelt radish, garlic sprouts, plus cucumbers, exactly six kinds of dishes.

These six are served with a fried sauce and are called seven plates.

Coupled with a bowl of hand-rolled noodles just out of the pot, it adds up to seven dishes and eight bowls.

Seven dishes and eight bowls are the authentic way to eat jajangmyeon.

It is also the embodiment of the exquisiteness of the people of Beijing.

However, the seven dishes and eight bowls are not constant, just a general term.

The more particular the family, the richer the dishes.

Some people eat a bowl of noodles and add more than a dozen dishes to the noodles.

Today's conditions are limited, and the time is not enough, Xu Zhuo picked six dishes.

It can be regarded as meeting the minimum requirements for jajanjangmyeon.

Of course, if you eat it at home, you can eat it with cucumbers alone.

After selecting the dish code, Xu Zhuo began to make hand-rolled noodles with noodles.

Wei Junming and Guan Junjie began to clean up the few vegetables that Xu Zhuo had selected.

After the dough was kneaded, Xu Zhuo picked a piece of fine pork belly and began to dice.

"Now such a good pork belly, more than 30 pounds, a whole fan of pork in his refrigerator, big families are different. ”

It's really different, just now when Xu Zhuo opened the super large six-door refrigerator, he was also shocked.

A whole fan of pork is placed inside, and it makes people greedy when they look at it.

If it weren't for the urgency of time, he would really want to remove the ribs and make a garlic rib to taste.

After cutting the meat into small cubes, Xu Zhuo began to dry the yellow sauce.

Yes, you also need to use warm water to make jajangmyeon.

In this way, the fried sauce will be more fragrant and there will be no hard lumps.

Both sauces need to be poured into a bowl, but the amount is different.

To make fried noodles, it is generally based on dry yellow sauce, supplemented by sweet sauce.

So the ratio of the two sauces is generally four to one.

Mix four parts of dry yellow sauce with one part sweet noodle sauce.

The reason for this ratio is that the taste of the sweet noodle sauce is too sweet.

If you put too much of it, it will taste a little greasy.

So reduce the amount of sweet pasta sauce.

If you don't put the sweet noodle sauce, the taste of the dry yellow sauce is too salty to mix with noodles.

Squeeze both sauces into a bowl, then pour in a little warm water and slowly spread the sauce.

Wait for the sauce in the bowl to become like gruel, without any hard lumps, and the sauce will be ready.

Next, Xu Zhuo prepared some minced green onions and ginger.

Spices such as peppercorns, star anise, and bay leaves were also prepared.

Once everything is ready, start stir-frying the sauce, also known as the fried sauce.

Whether the jajangmyeon is good or not, this step is crucial.

Heat the oil, wait for the oil in the pot to heat up, turn the pot and pan, and let the hot oil in the pot fully swim in the country.

Then pour out the oil and re-add the new oil.

When stir-frying sauces, you must not save oil, and you should use more than twice as much oil as usual for stir-frying.

In this way, the sauce is more fragrant, and if there is a lot of fat, it is easy to preserve.

After pouring the oil, Xu Zhuo poured all the prepared spices into it and slowly stir-fried it over low heat.

After the fragrance of the spices is stir-fried, remove and discard.

Then pour in the pork belly and start stir-frying.

You don't need to put any seasoning in this step, just stir-fry all the time.

After the meat in the pot is five or six ripe, pour in the minced green onion and ginger, and cook a little cooking wine.

Then pour the sauce into it.

Add another bowl of water.

Start stir-frying.

Soon, the flavor of the sauce came out.

You can't be lazy with your hands when frying sauce.

Be sure to turn it frequently, otherwise the sauce in the pan will be mushy.

And if you turn it frequently, it can also make the diced meat and sauce more integrated.

When the sauce in the pot becomes thick and even, and bubbles keep coming out, it means that the moisture in the pot has become very small, and you can turn off the heat and remove from the pan.

Otherwise, if you continue to stir-fry, the moisture in the sauce will disappear completely, and the phenomenon of soy sauce separation will occur.

Before turning off the heat, sprinkle in two tablespoons of sugar and chopped green onion.

After putting out the sauce in the pot, Xu Zhuo began to prepare the dishes.

Shred the cucumber and carrot and put it on a plate.

Cut the celery into cubes, wash the bean sprouts, blanch them, remove them, and put them on a plate.

Then cook the soaked soybeans with salt a little to make them taste better.

Finally, wash the garlic sprouts and cut them into small pieces for later use.

When he was busy with this, the old man Wei Junming and Guan Junjie surrounded the bowl of sauce and observed carefully.

The sauce is ruddy and oily, and full of fragrance.

Use chopsticks to pick a little and put it in your mouth, the rich flavor of the sauce makes people drool unconsciously, plus a slightly sweet aftertaste, this sauce is not to mention the noodles.

Even if you dip it in steamed bread, it tastes very beautiful.

One word: Dinner!

"Xiao Zhuo, this kid is hidden deep enough, I didn't even know that he could make fried noodles, and he actually made such authentic noodles. ”

The old man muttered and tasted it again.

Even if he is allowed to do it, he can achieve this level at most.

Wei Junming smiled: "I said a long time ago, this kid's talent is extremely high, and now you finally recognize it, right?"

The old man smiled: "This is my grandson, I naturally approve of it." ”

Guan Junjie also tasted it and sighed: "I used to think that I was highly talented in cooking, but now I finally know the saying that there are people outside the world." When will Xiao Zhuo go to the capital to open a restaurant? I will be the head chef for him at that time. ”

Although he is now the executive chef of Rongcheng Taste, if he has the opportunity to go to the capital, he will definitely not miss it.

People want to go to higher places, and they like to play with higher-level people.

It's been in a safe corner, although it's very comfortable.

But it always feels a little boring.

Wei Junming glanced at him: "If you are the head chef, it is a bit choking, at most you can be a chef." ”

Guan Junjie was a little unconvinced: "Why?"

Wei Junming pointed to himself: "Because I also want to be the head chef of his restaurant." ”

Kwan Junjie: ......