Just as Zhang Tong was counting the noodles, a weak voice came from the front hall: "Boss, can you renew the noodles when you eat noodles here?"

Well, there are customers coming to the door? I opened my first business today, so I can't let it go.

Zhang Tong turned his head and said in the direction of the front hall with a smile on his face: "Yes, you can continue to face." Do you want to eat it? I've got a delicious one underneath. ”

In the front hall of the small shop, a thin-looking girl stood there, looking like a student, about fifteen or sixteen years old, wearing a sportswear similar to a school uniform, but there were few middle schools without embroidery, but there were many middle schools within three kilometers of her shop.

What Caoyang No. 2 Middle School, Nujiang Middle School or something, there are still a lot of schools nearby. It's that my own small shop is a little far away from these schools, more than a kilometer away, and it takes at least 20 minutes to walk. If it's close to the school, you don't need to worry about the source of customers.

The little girl in front of her looks very delicate, with a ponytail that is common for female students, and her body looks a little thin. may still be smoking, many yellow Asian girls will look very thin before the age of twenty, or have a girlish sense of youth.

This girl is no exception, looking at her and asking if she can continue to face Zhang Tong is very suspicious of how much this girl can eat.

"Do you want money for the resale?" asked the girl weakly.

"The rules of the old noodle restaurant in Huaihai are that no toppings are added to the noodles, no soup is added, and no money is required for noodles. Zhang Tong said with a smile: "If you want to eat noodles, sit down, I only have Yangchun noodles here, do you want to add toppings?"

Hearing Zhang Tong say that she didn't need money to continue the interview, the girl found a place to sit down. Sven's thin little girl seemed to like the clean little shop.

"Hey, it's a pity that I can only come to eat once, and I guess I won't be able to eat next time. Sven's little girl muttered in a voice not much louder than a mosquito, and Zhang Tong saw that the girl's mouth was moving, but she didn't hear a sound. He thought the girl was ordering.

So Zhang Tong walked up to the girl and asked, "What do you want to eat?"

"Just the spring noodles, don't topping. Sven's little girl said a little shyly, as if she was a little afraid that what she ordered was too cheap Zhang Tong was unhappy.

After all, it seems a bit too much to eat a six-yuan Yangchun noodle and ask if you can renew the noodles.

However, Zhang Tong held the idea that every guest was an important guest, and he still said with a smile: "Wait a while, I'll do it now." ”

On the first day of opening today, Zhang Tong knew that if he didn't invite guests on the first day of the new store's opening, then the business would definitely be very average. However, he has been away for more than seventeen years if he changes to Earth time in the Atlas. Now, even if he asks him to have a treat, he can't find a guest to invite.

After so many years, there is no contact between classmates and friends, and my parents have passed away. It's not an exaggeration to say that he is a lonely person, what kind of guest do you invite. Don't waste money, let's stay up to traffic.

With the first guest coming to the door, Zhang Tong's mood was much better, and he was afraid that he would eat zero eggs on the first day of business today.

However, because it was the first day of business, he knew that there were few customers, so he didn't prepare many fresh noodles. There are a total of 25 servings of fresh noodles, and it was originally estimated that 20 servings could be sold today, and it is almost the same when selling some set rice.

That's pretty much it for the new store to open, it's not a big star to open a store, and there's no publicity, and that's pretty much it on the first day of the small store.

But now that the first customer came in after half past eleven, Zhang Tong was a little skeptical that he would be able to complete the turnover he had set today.

But one counts as one, and it's always good to have a guest. So Zhang Tong, who was in a good mood, began to hum a little song softly while cooking noodles: "Come on, come on, meet for ninety-eight." Come on, come on, meet in 1998. Meet in the silver moonlight, meet in the warm friendship. ”

The girl sitting in the front hall waiting to eat noodles heard Zhang Tong's singing voice with a black question mark on her face.

Is the shopkeeper singing?

Or are you chanting a mantra?

Is there anything dirty in this shop?

Why is it that I can understand every word, but it feels so strange to connect together?

The girl's eyes revealed a look of incomprehension.

Zhang Tong didn't know what the girl was thinking, he was still preparing his own spring noodles. Yangchun noodles, the name of this noodle is quite poetic, taking the meaning of Yangchun white snow. I don't know if it was taken by the literati.

Most of them are literati who have ink in their stomachs, but no oil and water in their intestines, and can only fill their stomachs with clear soup and white noodles every day, so as not to make themselves look so sad. At least Yangchun noodles sound quite poetic.

However, poetry is poetry, and this does not hide that Yangchun noodles are the most simple of all noodles. A handful of fine noodles are boiled in the pot, and the dough body is softened but it has to be bitten. The so-called bite of the noodles in the south of the Yangtze River is very different from the bite strength in the north.

The bite of Jiangnan thin noodles is mostly crispy, while the northern hand-rolled noodles pay more attention to the tendon. This also makes a big difference in the choice of noodle soup when making noodles in the north and south.

Most of the braised noodles or noodle soup in the north have a thicker and salty taste, in addition to the fact that the taste of the northerners themselves is heavier than that of the south, the northern noodles are more resistant to bites than the south, and can stay in the mouth for a longer time.

If the noodle soup doesn't taste good enough, the noodles may not taste good until you have completely bitten the noodles and swallowed them in your stomach. Eating bland and tasteless white noodles is not a particularly good experience.

Unlike the north, the fine noodles in Jiangnan are crispy and crispy, and each noodle is clear and distinct in the mouth. Every bite you take can clearly distinguish the texture and elasticity of each surface.

This fundamentally different pursuit has led to the fact that the southern soup is made completely different from the northern one.

The rich soup is discarded, in addition to the fact that most Jiangnan people are not accustomed to this taste, and more importantly, the texture of this soup does not match the Jiangnan thin noodles at all.

The representative of Jiangnan fine noodles is Yangchun noodles, which is the prototype base of almost all noodles. A chef who can't do Yangchun noodles well is basically not able to do other noodles well.

And Zhang Tong is well versed in the three flavors. Boiling noodles, boiling noodles in the idle noodle soup. The noodle soup used to cook Yangchun noodles can be simple or complex.

The simplest can be done with soy sauce and white water, and the complex can be made by hanging a pot of broth from chicken bones, boiling a pot of seafood soy sauce with yellow croaker, shrimp heads, lobster shells, etc., and mixing it with special dashi and special seafood soy sauce in proportion.

However, most of these high-end Yangchun noodles are only found in high-end restaurants, and in the five-star decoration, a bowl of seemingly simple and luxurious Yangchun noodles can be sold for fifty or sixty prices.

This kind of high-end goods Zhang Tong naturally won't prepare, after all, the Yangchun noodles that sell for six yuan a bowl are still noodles, and I am afraid that I will be able to eat the chicken soup and bone broth special seafood soy sauce by myself.

Zhang Tong makes traditional lard Yangchun noodles, and only needs to put an appropriate amount of salt in the white porcelain bowl, a piece of lard that he just practiced last night.

The soy sauce was boiled together when I prepared it yesterday. Instead of using the finished soy sauce sold directly in the market, I bought some cheap and small shrimp and came back. Zhang Tong spent hours processing all the shrimp, peeling the shells and removing the heads. The shrimp all went into Zhang Tong's stomach, but the shrimp shell and shrimp head are also good things.

Most people peel out the shrimp and throw away the shrimp head and shrimp shell, but Zhang Tong boils shrimp oil with shrimp head and shrimp shell, supplemented by grass and fruit ingredients, and finally mixes into light soy sauce. I made a piece of umami-like ear seafood soy sauce.

Unlike those flavor enhancers on the market that are extracted from various flavors, this Weng seafood soy sauce can indeed taste a kind of umami of sea shrimp.

Make the best use of it, and it's the performance of a good cook. White porcelain bowl, salt, lard, a spoonful of seafood soy sauce. Then the boiling hot water is rushed, and the solidified lard melts instantly, and the strong smell of lard instantly spreads.

This is in the vegetable market to choose Zhang Tong to choose the lard boiled, the lard he selected is nearly a finger thicker than the lard sold in other stalls, this kind of big fat pig will be more fragrant.

Lard has an explosive aroma compared to other fats, be it sesame butter, butter or mutton fat. Zhang Tong has always believed that lard has an irreplaceable role in Yangchun noodles. Or among all the pasta, Zhang Tong likes to use lard as fat.

The explosive aroma spread through the small dining room with the faint heat, and the girl sitting in the front hall couldn't help but swallow a mouthful of saliva when she smelled it.

The noodle soup is so simple and pure, salt, lard, special seafood soy sauce is just good when heated boiling water. There is no chicken bone pork bone stock or anything, and it relies purely on lard to bring out this explosive aroma, relying on special seafood soy sauce to increase the umami flavor and dye the noodle soup red.

The most inconspicuous of all tastes, salt, is the most important of all flavors, because saltiness is the first of all flavors, and saltiness can bring out the flavors of many foods themselves, and can also make many flavors more layered.

The noodle soup is ready, and the thin noodles are cooked. When removing from the pot, shake the water twice on the noodle net to shake off the boiling water, so as not to destroy the pure taste of the noodle soup.

Put the thin noodles into the bowl, and Zhang Tong stirred the chopsticks. The originally messy noodles instantly became neat like a girl's well-groomed long hair, and all the noodles were layered in one direction.

Finally, sprinkle a handful of chopped green onions, and a bowl of simple but not simple Yangchun noodles is ready. Although the craftsmanship is simple, Zhang Tong's intentions are reflected everywhere from the beginning of practicing lard to making seafood soy sauce later, and the chopsticks that come out of the pot at the end.

Some people try to ridicule the saying: food is delicious as long as it is made with care. But this sentence is actually true, because only when every angle is considered, then even if the food made looks the same as someone else's, the diner will naturally be able to distinguish the difference after eating.

Zhang Tong brought Yangchun noodles to the girl: "Be careful of scalding." ”

The soy sauce red soup is filled with lard flowers, and the fragrance is overflowing. Three taels of white noodles lie in the center of the white porcelain bowl, and some white noodles are higher than the noodle soup, like snow rising. A handful of shallots adorned it, and the girl dared to swear that this was the most attentive and beautiful Yangchun noodles she had ever seen.

Other stores would never put so much thought into the six-dollar Yangchun noodles. Because Yangchun noodles are really not profitable.

Thinking of this, the girl felt a little guilty and a little reluctant in her heart. Hey, you can only eat it once. The girl hesitated, but in the end, the feeling of hunger in her belly made it impossible for her to make more choices.

She picked up a spoon and blew on the hot air and took a sip of the noodle soup. Although it is just a soup of salt, lard, and hoisin soy sauce, it has a particularly smooth taste in the mouth.

The aroma of lard is connected from the nose to the mouth, and although the aroma of lard is strong, the aroma of shrimp oil in seafood soy sauce is not overshadowed. Notes of grass fruit and shrimp reverberate on the tongue.

Well, you can't drink too much soup, and you can't continue the soup here. The girl wanted to take two more sips of noodle soup, but finally held back. She began to attack the noodles.

The thin noodles are cooked just right, springy and refreshing. The noodles are wrapped in shallots, and the aroma of the shallots and the aroma of the lard complement the aroma of the lard.

Zhang Tong was relieved to see that the girl was eating noodles and eating them very deliciously, it seems that his kung fu has not declined. Yesterday's tall beauty and today's little girl eat deliciously.

But why didn't there be any guests? It was almost twelve o'clock. Zhang Tong was a little depressed.

And just when Zhang Tong was depressed, Zhang Tong was still worried that he wouldn't be able to finish three or two noodles, and the little girl shouted at him: "Boss, continue to noodles." ”

Zhang Tong looked at the little girl with some surprise, but he didn't see that she was not big and had a big appetite. He smiled and replied, "Okay, wait a minute." ”

When Zhang Tong took away the girl's noodle bowl and added noodles to her, the girl was a little embarrassed and said, "I'm sorry, my appetite is bigger." ”

"It's okay, it's better to eat more when you're taller. Anyway, you look so thin that you need to eat more. Zhang Tong smiled and said, "It's okay, eat more, I don't need money to add noodles here." ”

The girl nodded shyly, but she didn't know if the shopkeeper would regret what he said later.

PS: The first update of 2018, I wish you all a happy new year. This chapter is updated regularly, just to catch up with everyone's New Year's Eve in 2018. Here's wishing everyone a good meal.

In addition, ask for tickets late at night.,It should have been Monday when this chapter was released.,Please click on the recommended bookmark to help this book get on the new book list.,Apple is here to thank you.。 Thank you, thank you~!Recommend the ticket to me!