Hu Hai looked at a jar of century-old pickles, and said with a smile: "During the war, because the soldiers and bandits blocked the way of the best Fengrun beans, there was no choice but to change the second-class beans, in order not to bad the craftsmanship passed down by the ancestors for more than 2,000 years, the shopkeeper ordered the altar to be sealed on the day of stepping on Huangzi to extinguish the fire, feed all the second-class beans to the pigs, and personally go to find the Fengrun beans." ”

"As the old saying goes, it is more true, no matter how small things are, they are genuine, but as long as there is a signboard, they will never do things that smash the signboard, lose face, or deceive customers, which is the bottom line of the old man. ”

The old shopkeeper in his sixties next to him had a straight waist and said with a serious face: "Everything has to be a rule, there are rules for going out to meet guests, there are rules for eating at home, there are rules for greeting, and the rules for making pickles are set by the ancestors." To make pickles, you must strictly abide by the rules, not a single move, not a single second, not a minute or a second of effort. ”

"If you want to make pickles, you need to have good sauce. Yellow sauce and sweet noodle sauce are the main ingredients for pickles. There is only one production cycle every year, and as soon as the Spring Festival passes, soybeans must be steamed and fermented to make yellow seeds. ”

Walking to the backyard with Johnson, the workers were busy, drying and crushing into the tank, until the heat was in the heat before the tank could be raised. The master took a sledgehammer and hammered the raw materials at once. This is called raking, the most abrasive link.

Each sauce jar needs to be raked four times a day, 20-30 rakes each time, the more the scorching sun, the more you have to take advantage of the sunny weather to rake. Steal a rake, and the whole vat of sauce is ruined. After sun exposure and night dew, and raking four times a day, until the end of autumn, the painstaking sauce is considered ripe.

After this hurdle, it is just the beginning. The sauce is pressed a year, and the living do not raise half a day of leisure. Making pickles is hard work, tiring work, and a good man who doesn't look at it or look at it, Lai Han would rather ask for food with a stick than do it. But as long as you enter the door of making pickles, you can't lose your share.

A plate of pickles, with a large table of noodles, can be eaten, and the price will not be dropped. A few cents of shredded pickles, a few dollars of pickled cucumbers, as long as the porridge and rice are dyed with relish, it is worth treating, and even the utensils for the pickles are unique.

Packing in a small basket made of fine wattle strips can make the pickles free from insects, mildew, flavor and deformation. According to Mr. Liang Shiqiu's words: The beauty of pickles in Beiping is that they are not too salty, and at the same time not too sweet.

At least a few hundred catties per month, many dishes in the State Guesthouse use pickles, such as Hao Baoli's self-created fried chicken with cucumber. Around the time of the Chinese New Year, game is on the market, and pheasants (the most popular.) Take the pheasant breast and cut it into cubes, add the cucumber pieces in sauce and stir-fry on high heat, and then put in a large number of green onion pieces when the pot is about to start, pour sesame oil and mix well.

The fried chicken is white and tender, and the salty and sweet taste of cucumber in sauce is an indispensable taste in New Year's dishes, and cold food is the most beautiful. The north is cold, fry a big pot, and it will not be bad for a long time.

Sending the things back to Diaoyutai, Hu Hai directly dragged Johnson home, saying that it was easy to come back, and he had to cook a good meal himself.

Johnson really didn't know how the other party's cooking skills were, Hu Hai pretended to be mysterious and said: "Don't look at you eating all over the world, there is a kind of treasure you must not have eaten!"

It turned out to be jajangmyeon?

To say that this kind of confidence is not without reason. Who in the old capital didn't grow up eating fried noodles? Today there happens to be a bowl of authentic sweet noodles sauce, so hurry up and take this bite.

None of them are outsiders, and they can't be idle and help cook. Hu Hai put on an apron, put hot oil in the pot, and said seriously: "A good bowl of fried sauce must meet the standard of dry frying in the small bowl that Bai Sanye talked about in "Mansion Gate", the key point of which is a fried word, once cooked, the whole pot of sauce will be wasted." ”

"Only five kinds of raw and auxiliary materials are allowed, namely yellow sauce, pork, chopped green onions, oil, and water, commonly known as the five tigers of fried sauce - sauce meat, scallion oil and water. Cut it in the middle with chopsticks, and the gap does not stick, so that it can be considered a really good small bowl for dry frying. ”

"Nancheng people like to use Liubiju sauce, Beicheng people like to use Tianyuan, and Muslims are used to using Guixin Zhai. If you like sweet, you can mix it with some sweet noodle sauce, and put some soy sauce in your mouth, but the color is not good-looking. ”

Johnson is responsible for cutting piers, and his knife skills have been appreciated by Old Man Hao, although he neglected to practice, but as soon as he got started, he quickly found his senses.

The fat and thin pork belly is the best choice, and the net and thin diced meat is not very popular, and the cutting method is also very particular, and others will mistakenly think that the braised pork in cos is cut into the size of the mahjong dice is the most appropriate.

Hu Hai is in charge of rolling the noodles, no matter how well the sauce is fried, it is also for nothing if it is left in the bad noodles. If you want to pay attention to it, the old man Wang Xifu, the heir of the imperial diet of the palace, said that the noodles are divided into the first road, the second road, the kudzu, the curtain stick, the leek flat, etc.

Although the jajangmyeon is not so high-line, for the noodles, you must roll them by hand, and you only eat the noodles and cut noodles.

Hu Hai put the mixed dough on the cutting board, rolled it into large slices with a rolling pin, sprinkled it with floating noodles, and cut it into a knife and rolled it into a piece. Finally, pick it up with both hands, cut off the connection between the two ends, and then put it into the pot that is already boiling.

The two masters cooperated tacitly and quickly got it done. In early spring, bean sprouts and small radish tassels are pinched and tailed, and in late spring, green garlic, toon sprouts, and green bean mouths are served. In early summer, it is new garlic, cucumber shreds, lentil shreds, leek segments, etc., and in winter, it is tender cabbage shreds, beautiful radish shreds, blanched bean sprouts, and then blanched soybeans.

A bowl of jajanjangmyeon hides the family's spring, summer, autumn and winter.

green bean mouth, toon sprouts, blanched leeks cut into sections;

minced celery, lettuce slices, and dog's tooth garlic should be broken into two cloves;

bean sprouts, remove the roots, and cut the cucumbers with thorns on the top flowers into thin strips;

The heart is beautiful, cut a few slices, blanch cowpeas and chop dices, and small radishes with green tassels;

Drizzle a little chili sesame oil, and splash mustard to the spicy nose and eyes.

Although there is only a small bowl of fried noodles, seven dishes and eight bowls are noodles.

Sit down and ask directly, "Do you want a pot or a water?"

Needless to say, of course, the pot picks and eats hot, drain the boiled noodles and put them directly into the bowl, mix the hot fried sauce while it is hot, the bowl must be big enough, pay attention to mixing while eating, and pay attention to eating.

Take a spoonful of oil from the fried noodles and mix the noodles, pour in the blanched cipher, mix well, put an appropriate amount of fried sauce, and put the bright noodles into a bowl.

Eat a little, mix a little, a mouthful of noodles and a mouthful of garlic. Drink noodle soup, the original soup turns into the original food. It must be served with garlic, as the old saying goes: it is better to eat a bowl of white rice than to eat noodles without garlic.

This meal is enjoyable, better than some Michelin stars!

I don't know why, before I went out, I always longed for the feeling of being rich and walking and playing all over the world.

Really play all over the back, but feel that the hometown is the best, although there are all kinds of unsatisfactory, but after all, it is a place to give birth to yourself, and no one can replace that kind of kindness.

No matter how rich and powerful you are, don't you still pay attention to the roots in the end?