Of course, in the end, Su Zifang's plan to dig the foot of the wall still failed.

Ozuo said that he is a white case chef and prefers to study at Okuho Noodle Restaurant.

Su Zifang regretted and proposed to welcome the chef of the Okuzao Noodle Restaurant, who had more time to eat and guide the white case cooking work.

Aozuo: ???

It was the first time he had seen it so refreshing to be able to use other people's chefs to make money for himself.

When the two were about to talk about something, Xia Hanqiu suddenly appeared, pulled the two back to the kitchen with a look, and stood by the cooking table on the left and right.

Xia Hanqiu, who changed into a chef's uniform, had a completely different temperament from just now, holding a century-old rolling pin from the Austrian stove noodle restaurant, standing like a pine and steady like a mountain, and the whole person seemed to be twenty years younger.

"Shrimp noodles are more famous in Guangdong Province, and they are high-end noodles in some restaurants. ”

Xia Hanqiu pointed to the picture on his phone and began to teach.

"This is what my chef made when I tried out the dishes at Baiwei House in Guangdong Province, and it can be regarded as a classic version of shrimp noodles, so you can take a look at it first. ”

"The noodles are like golden threads, the shrimp are red, and the cabbage is green. These points are the characteristics of shrimp noodles. ”

"To make this dish, you have to work the noodles. Cantonese restaurants generally use Zhusheng alkali mercury silk noodles, completely relying on the technology of rolling noodles to make noodles as thin as silver wires, and the seasoning ratio of alkali and flour should also be very appropriate, so as to make noodles with gluten and refreshing without a little bitterness. ”

"Noodles like you and Ao Zuo just now are not qualified. Xia Hanqiu didn't forget to comment again.

"Authentic Zhusheng noodles are made with duck eggs and noodles, the taste is more fragrant than eggs, and the color is more oily, and the taste is biased towards the neutralization of you and Okuzuo. Aozuo's bowl is too chewy, losing the smoothness of the noodles, and yours is not chewy enough. ”

Xia Hanqiu enlarged the picture after speaking, pointed to a plate of oyster sauce and clear soup on the picture and emphasized.

"The function of oyster sauce is to improve the freshness and make the noodles easier to mix. You don't need to put it in the noodles, just let the guests choose. ”

"But this bowl of soup is very particular, unlike the chicken soup or noodle soup used in Su-style noodles. The soup with shrimp noodles should be made with the clear soup cooked with stick bones and earth fish, and the heat will be boiled thoroughly, and the soup will be considered to be good only when the soup is clear. ”

"Finally, there's the oil, which is the key to making the noodles fragrant and distinct. The recipe varies from house to house, but it is generally made with a combination of meat and vegetables, and is made by mixing several oils. It ensures the fragrance without being too greasy. ”

......

Su Zifang stared at the picture, listening to Xia Hanqiu's explanation, and felt that the saliva was like a tide ebbing and flowing.

It's really a bowl of noodles, and just looking at it can bring you to think of a wonderful taste.

"Actually, I didn't think of this noodle, but the yang (chūn) noodles made by you and Ao Zuo, one made the right noodles, and the other made the right soup, which just reminded me of this shrimp lo noodles. ”

Xia Hanqiu said as he picked up a piece of dough from the side of Ao Zuo (shēn).

"This is the dough that Aozuo has just reconciled, and for the sake of time, I won't demonstrate how to make Zhusheng noodles. You just have to remember not to press for two hours, or 28,000 pounds, as it says on the Internet. ”

"Most of those sayings are for packaging, and the real Zhusheng noodles only need to be pressed until the noodles and eggs are evenly mixed, and the dough is golden in color and oily on the outside. ”

"This one I re-added duck egg noodles, it may taste different, but it won't be much worse. ”

Xia Hanqiu pinched out a nest and beat the duck eggs into it, kneaded evenly and then started rolling the dough again.

The same thousand silk pieces are more elegant than Aozuo Xia Hanqiu's action posture. If you have to describe it, it is the gap between the black bear spirit wielding the mountain axe and Zhang Sanfeng Yungong Taijiquan.

One is very bluffing, but it looks a little silly, and the other is very bluffing from the inside out.

The rolling pin was in Xia Hanqiu's hand, pushing and pulling, and then quickly flipping a few times, and the whole dough became golden and thin, which was particularly beautiful.

"Come and talk about it?" Xia Hanqiu beckoned the crowd to come forward.

Su Zi put it down, and the system prompt popped up in time.

【Whole egg noodles】

[Dough made by mixing eggs, duck eggs, high-gluten flour, and all-purpose flour, the dough mixing time is more than half an hour, the mixing degree of flour and egg aroma: 95%, water content: 30%, extension (xìng): average, viscoelastic (xìng): moderate. 】

"The noodles are hard, and you have to eat them again, otherwise they won't be crispy enough after cooking. ”

In the end, Ao Zuo is a white case with tens of thousands of catties of peace experience, and after touching it, he came to a conclusion that was not much different from the system.

"It's similar to what Ao Zuo said, now the dough looks okay, in fact, it's just a mixture of flour and egg liquid, and the whole is still relatively dry, so you need to put it again to let the dough recover some elasticity (xìng). ”

Xia Hanqiu nodded, put the dough aside, turned on the fire, and put a grill: "Now teach you how to make a clear soup of shrimp noodles." ”

"Master, how do you use the grill?" asked a chef from the Okuba Noodle Restaurant in the crowd.

"Earth fish must be grilled in soup to be delicious. Xia Hanqiu didn't stop talking, and put Su Zi on the dried fish of the earth taken from the warehouse on the rack and roasted it over low heat.

"This dried fish is of good quality. ”

"It was my dad who took it back from the fishing ground in Zhejiang Province, and it seems that it was dried by the fishermen themselves, not from the assembly line. Su Zifang answered.

"Then blessed are you, this is the best way to make soup. Xia Hanqiu fanned a few traces of taste with his hand and nodded.

"It's a pity that there is no rosin here, I heard from the master of Baiwei Lou that they will add some rosin to the grilled dried fish, so that the taste of the smoked fish is more unique and the umami is stronger. ”

As he spoke, the fillets of the earth fish had oozing grease and exuding a salty fragrance.

"When it's golden brown on both sides and smells like it's ready to eat, it's done. ”

Su Zifang: ......

What exactly is this description!

However, in the next second, the smell of dried fish wafted over.

He inhaled softly.

Breathe out.

Looking at the grill with greed.

I really want to eat it!

Xia Hanqiu ignored the fierce gaze, removed the grill, and replaced it with a large soup pot.

Wash the bones and freshly grilled fish fillets, skim off the blood foam, and add a handful of scallops and dried shrimp.

"These two things make the soup taste more delicious and mellow, and they can absorb excess oil. ”

After Xia Hanqiu finished speaking, he took the dough and cut it.

Bring the water to a boil, sprinkle in a handful of shrimp and add the noodles to the pan.

After boiling the water once, immediately remove it and put it into the cold river mixed with ice cubes on the side.

"Zhusheng noodles are cold to ensure the taste of the noodles. ”

Xia Hanqiu explained that at the same time, he was going to pour a spoonful of lard, sesame oil and rapeseed oil mixed with the noodles, and then spread a full layer of shrimp.

Bring two choy sums to a boil of oil and place them aside. Finally, serve with a bowl of boiling clear soup and sprinkle with greens.

Su Zifang looked at the less than a chopstick in front of him, and took extra care to scoop up a spoonful of clear soup and pour it on the noodles, then picked up the noodles and shook them evenly, the golden noodles were soaked in oil and soup and shiny, and red shrimp dotted on them.

As soon as you bite into it, the flavor of the shrimp roe and the oily taste of the duck egg explode in your mouth, and the soup flavor of the grilled earth fish and stick bones is like nothing, which sets off the refreshing texture of the noodles.

Really, the best taste in the world!