Fifty orders, according to the normal time, also take more than four hours.

Fortunately, there are many duplicate dishes in this, which can be made together, and Su Zifang has prepared all the ingredients in advance, as long as the batch is out of the pot.

As a food delivery staff, Mo Xiaomi works part-time as a messenger and quickly feeds back the opinions of diners.

"Golden fish head soup has the highest praise at present, all of them are ten!"

"The reputation of Zhusun whitebait soup is also slowly fermenting, but there are fewer people who order it, and there are not as many golden fish head soups. ”

"Mu Fei's bacon fried mushrooms are also a popular dish, and one table of guests has ordered three servings in a row!"

"Zidan's new cabbage, crab and soybean curd, is also very popular!"

......

Mo Xiaomi shuttled back and forth in her silent overalls, and the familiar voice echoed in the back kitchen again and again,

Suddenly, he shouted loudly and in surprise.

"Master Xie, some guests order oil and noodles, ten bowls!"

Although they already knew that Xie Guang's craftsmanship was very good, everyone was still suppressed by this heroic guest.

Ten bowls of oily noodles!

That's too much, right?

As a famous noodle dish in Shaanxi Province, the amount of noodles is full, and girls with normal rice volume have to share a bowl with two people to finish it.

Su Zifang had seen three girls share one bowl before, and he was a little surprised to hear ten bowls of oily noodles.

"How many people?

"This noodle is different from others, it's cold when packed, it's not hot, and it's not delicious!"

After Su Zifang asked, Mo Xiaomi immediately responded.

"Seven people, all strong men!"

"Than ...... than ......"

Mo Mi suddenly couldn't think of words to describe it in a hurry, and was stunned for a few seconds, and his eyes swept over Kong Yan: "Much stronger than Master Kong, a tiger's back!"

Kong Yan, who was cooking, cast an expression that didn't know what was going on, and his face was puzzled.

Su Zifang also glanced at it, and he had a bottom in his heart.

As a strong man in Lu Province, Kong Yan's height has reached 1.87 meters, and because of his physical exercise, he definitely belongs to the level of a strong man in Jingling.

But the guests who came were even stronger than Kong Yan, and they also asked for oily noodles by name, Su Zifang already knew where these people came from, and he didn't worry about whether these people could finish eating these noodles.

Two of the top ten famous monsters in Shaanxi Province say so: noodles are like trouser belts, and oily and spicy are a dish!

Mix these two together, and that's oily trouser noodles are a dish!

That's exactly what I'm talking about!

As an authentic Shaanxi Provincial delicacy, oily noodles have appeared in many film and television works.

Especially in "White Deer Plain", which was broadcast some time ago.

How is the story, Su Zifang didn't pay much attention, but the part where Mr. Zhu and Mr. Xu ate oil and splashed noodles really made his mouth water.

At one o'clock in the morning, I got up and made a bowl of oily noodles.

The taste may not be as good as Xie Guang's, but it is enough to comfort a hungry soul and.

Thinking about the oily noodles, Su Zifang suddenly became a little greedy.

The aroma of chili, onion and garlic, sesame seeds and the wheat aroma of noodles are mixed together to form a thin, tendony, light and soft taste, which makes his saliva secretion speed up instantly.

looked at Xie Guang through the three platforms.

"I want a bowl too!"

"Good. ”

Xie Guang nodded in response, turned around and began to make oily noodles.

In the time of silence, Xie Guang was actually a not-so-noticeable existence.

Because his previous work time was not fixed, he often went to Ye Jiawen to study when he had nothing to do, and disappeared all year round.

Only Su Zifang and a few of them knew Xie Guang's identity, and the others had hardly seen Xie Guang if they didn't ask.

Later, after officially joining, he began to be in charge of his breakfast pastry, lunch and dinner pastry.

It's just that compared to other chefs who have to wait for work to order, Xie Guang will be slightly better, and the number of noodles Xie Guang prepares every day is basically limited.

According to the weight of a bowl of noodles about three taels, only more than 200 catties of flour are needed a day.

In addition, after Xie Guang's skills were improved, the business of the white case improved a lot, and Chen Chuyi and Xue Yi specially assigned two white case workers to him, which gave him a lot of time to study new dishes.

Oily noodles are the new noodles he researched after Su Zi let them go to Shanghai.

Wheat flour from Hakuluhara is used, and only salt and water are used to ensure the glutenity of the noodles.

The noodle technique was specially consulted by the master of Shaanxi Province.

Twenty catties of noodles, ten catties of water, half a catty of salt!

Moreover, the water that mixes the noodles must not be added to the place at one time, and the noodles that come out in that way are called water wounds.

The oil-splashed noodles cannot be placed on the table like ordinary noodles, but must be held against a clay jar with a pier and the noodles mixed in the jar.

In this way, the chef can only bend over and use all his strength to mix the noodles, and the noodles will be more chewy.

And the score is three times to add water, and the first time can only add half.

When mixing noodles, my hands do not get wet during the whole process, just like playing with mud when I was a child, and I keep scooping up the dry flour around me and putting it in the middle.

This is repeated until all the flour is flocculent, then all the flour is squeezed together, and salt water is added appropriately.

The dough is covered with a clean, damp but not wet white cloth and placed at the bottom of the jar.

This is called the first feat!

Wait for ten minutes, when the dough becomes smooth and elastic, take it out, rub the strips on the board, and brush with a layer of bright yellow vegetable oil.

So that the noodles do not stick, at this time start to make noodles twice.

After that, knead it into a fist-sized dough, brush it all with another layer of oil, and start to make three doughs.

This is done three times before the noodles can finally be used to make oily noodles.

Xie Guangxue's methods are particularly sophisticated.

Roll the dough into strips on the board, flatten it, and roll the rolling pin back and forth to instantly turn it into noodles three finger wide and half a finger thick.

Pinch both sides and stretch them outward, and hit them on the panel, and immediately after the sound, it turns into a three-finger-wide white practice.

Fold it in half three times, and one side will be completely torn up.

Because of this action, there are also many people in Shaanxi Province who call oil-splashed noodles oil-splashed noodles.

There are some powerful masters who can cook enough noodles for five people with one noodle.

This type of noodle is also particularly popular at birthday parties.

The birthday star who eats noodles is called Fushou continuously, and the relatives and friends who get the longevity noodles are called blessed to share.

The water next to it has been boiling, and it is a noodle soup that has been boiling since the morning.

If nothing else, just smelling it has a particularly attractive aroma.

Noodles cooked in this old noodle soup are most popular with diners in areas that love noodles.

And many old customers will find Mo Xiaomi to call a bowl after eating a bowl of noodles, free, delicious, one bite down, after eating noodles, it is just enough to accommodate some stomach satisfaction.

This noodle is boiling in the pot here, and Xie Guang has already begun to prepare the ingredients for the oily noodles.

Dried Qin peppers are sliced into large slices with stone mortars, and then placed on the side with freshly chopped chives and garlic sprouts, just waiting for the hot oil to be poured at the end, blooming with an extremely attractive fragrance. Baidu search Le'an Xuanshu Net(乐安宣书网)