As the saying goes, northerners love noodles, and southerners love rice.

If this principle is further extended, it is natural that northerners are good at making noodles and southerners are good at making rice.

For example, using "flour fat" to make noodles is a key trick for white case chefs in the north in making pastries.

The so-called "noodle fat" is also called "old noodles".

In some places, it is called "noodle primer", or "leaven".

This is a kind of dough made by a certain process and method, and the product is formed after fermentation.

Scientifically, it is the natural yeast used for making dough, or the medium of beneficial bacteria.

Don't look at the ordinary appearance of this thing, it's just a honeycomb-shaped sourdough, and it usually only lies quietly in the noodle bag.

But its inner side is extraordinary, full of infinite vitality and the power to transform the ordinary into magic.

Pastries made with this stuff will have a pure grain flavor.

This advantage can never be compared with pasta made with yeast powder or self-rising flour.

As for the famous special pastries in Beijing, as long as the old Beijing people chat, they will basically mention "Fengzeyuan Restaurant".

This time-honored brand was founded by the "legendary shopkeeper" Luan Xuetang.

Although from before the liberation to after the founding of the People's Republic of China, it has always been a popular place for celebrities, magnates, and high-ranking officials to feast and drink.

But this high-end restaurant.

In addition to the well-known signature dish "braised sea cucumber with green onions", there are also some more down-to-earth and more beneficial unique skills.

That is the eight kinds of noodles that originated in Shandong and have been improved.

Baked steamed buns, silver silk rolls, Shandong bar heads, dun dumplings, bean paste buns, happy word cakes, salty flower rolls, small nest heads.

These classic pastries of "Fengze Garden" have long been nicknamed "Eight Pieces" by the people of Beijing.

This meaning is obvious, undoubtedly to say that their degree of delicacy and deliciousness can be comparable to the fine points in the dumpling shop - "Beijing Eight Pieces".

The most rare thing is that even in the special era, the chefs of "Fengze Garden" have been forced to make "public meals".

The pastries here have not been broken, at least the "baked steamed buns" and "silver silk rolls" are still being made and sold.

So over the years, the window of the takeaway department of "Fengze Garden" has been crowded with people almost every day, and it will not end if it is not sold out.

If you want to use the words of Bai Qiye in "The Gate of the Mansion" to describe it, it is "steamed buns, it must be 'Fengze Garden'." ”

It can be seen from this that the people of Beijing recognize the noodles here.

And because "Zhang Dascoop" has worked in "Fengze Garden", there is no one who knows the details of the kitchen better than him.

Of course, he knows the secret of why the "roasted steamed buns" and "silver silk rolls" are so delicious.

Regardless of the unique production method, it has to rely on a piece of "flour fat" that has been around for hundreds of years.

If this is to be heard to outsiders, it may feel very strange.

Because most people in Beijing know that this big restaurant was founded in 1930.

Up to now, the history is only about 50 years.

How can "face fat" be hundreds of years?

Actually, there is nothing surprising about it. This is a layer of paper, and you will understand when the barrel is broken.

Before answering this question, we must first understand another thing, that is, where did the chef of "Fortress Garden" come from?

Hey, that was all brought out by Luan Xuetang from the old proprietor "Xinfeng Building".

Needless to say, the "flour fertilizer" used in this white case is, of course, also derived from the "Xinfeng Building", one of the "Eight Buildings" in Beijing.

The history of the establishment of "Xinfeng Building" can be traced back to the Guangxu period.

So if you calculate it this way, this "flour fat" is indeed a hundred years old.

Needless to say, the dough made with such "flour fat" is definitely different from the ordinary one.

Not only is it large, but it also takes a short time, and it can also effectively preserve the nutrients of pasta.

So much so that the steamed pastry, the pure wheat flavor is a bit similar to the milky aroma.

There have been many customers who have suspected that the noodles of "Fortress Garden" are filled with fresh milk or milk powder, and this is the real reason.

Having said all this, in fact, it is just to prove one thing.

After the southward relocation of the capital, the fall of Beiping, the storm of golden yuan, public-private partnerships, and the trend of popular cuisine, this kind of historical twists and turns.

Today, when countless old trumpets have been buried in the dust of time, this piece of flour fertilizer can still be preserved intact, and even has been quietly accumulating its own potential for a hundred years, how difficult it is.

For any northern white case chef, it is a "treasure" that can directly add to skills.

Just like the copper pot of "Tianxingju" that boils fried liver, with a fairy spirit.

It's just that in this era, the evil door is here.

After a long period of various "movements" to change customs and break the old and create the new, history has formed a narrow gap of distorted values.

There are no more people in the restaurant who care about such treasures, and the people here regard them as very commonplace.

Don't care how much?

Anyone can come into contact at any time.

When Hong Yanwu went to get this thing, it was much more than he expected.

Because the whole process is simply effortless.

He picked up a kitchen apprentice behind the restaurant to take out the garbage.

Originally, I wanted to get to know the chef of the white case through the other party.

Unexpectedly, as soon as the two of them smoked, he tried to say something, and the kid didn't care about it and left the kitchen behind.

The apprentice said that the white kitchen was not taken seriously at all, and the management was very lax, and he also said that he could get the sourdough that Hong Yanwu wanted.

Hey, what was the result, Hong Yanwu slapped more than half a box of "friendship" in the kid's hand on the spot, and promised him another ten yuan.

That kid really went in and got the "flour fat".

When he came out, the apprentice handed Hong Yanwu a brown paper bag nonchalantly.

Hong Yanwu opened it and took a look, good guy, this kid is really reckless, there are at least three taels chopped down with a kitchen knife.

The sour smell in the paper is called a rush.

Give him joy, as soon as the money is given, the transaction is completed.

He carried this treasure, as if he had successfully abducted someone's child, and immediately spread the girl.

No need to ask, the first thing he did when he went back was that he first took this thing to make noodles and steamed buns in a steamer to try it.

What is the result? What does it mean to be extraordinary?

On this day, the Hong family and the Shui family consumed three whole pots of steamed buns, which is extraordinary.

In the evening, Xiaoying Baizui also ate a half of it, saying that it was better than "Yili bread", and she would eat it if she didn't eat bread in the future.

Hey, the steamed buns are enough for this kid to eat.

At night, I still rely on a bowl of starter water poured by Aunt Shui to be able to sleep.

The next day was the same.

As soon as the canteen of the "Polar Bear" used the "noodle fertilizer" sent by Hong Yanwu, it was well received by the staff, and the steamed buns of the day were sold like crazy.

There are several drawers of rice left, and they can only be left for the next fried rice.

That effect shocked the entire "White Case Team", but after using it once, anyone can appreciate the wonders.

In particular, the team leader "Master Gou" immediately solemnly put the "flour fertilizer" in a special celadon basin and locked it in the cupboard.

In private, he also assured Hong Yanwu.

said that for the sake of cooperative trading, he had to take good care of the rake that made money, and he would never let this "living baby" have a little problem.

That's it, the next day, wait for the simple decoration to be finished.

The staple food take-out window with the sign of "Old Noodle Manju" is open for business.

The effect was immediate.

At noon on the opening day, there were not many people who came to pay attention, because no one knew about it at first, and it depended on the temporary flow of customers inside and outside the store.

Moreover, the price of steamed buns and flower rolls in the "take-out window" is seven points, which is two points higher than the price in the grain store.

But there is one thing, as long as a piece is cut off on the spot and let the muttering person taste it, there is almost no one who does not pay obediently.

Therefore, the five hundred steamed bun rolls prepared were sold for seventy percent, which is not ugly.

In the evening, it will save trouble, after word-of-mouth fermentation at noon, neighbors exchange information with each other, and the "take-out window" directly lined up in a big way.

The 500 steamed bun rolls prepared for the evening were all sold out.

It turned over the day and became even more evil, and it was not enough to sell at noon, so I had to temporarily take a hundred from the "big canteen" to make up for sale.

In the evening, it was also exaggerated, don't look at the extra 200 specially prepared, but the result was still sold out in an hour and a half.

What's it called?

This is called "the fragrance of wine is not afraid of deep alleys", this is called "people make people silent, and goods make people nod their heads".

There is no way, I can only comfort the customers who didn't buy it to come early tomorrow.

In this way, the "polar bear" pastry effortlessly made a name for itself in the neighborhood.

Since then, more than 2,000 steamed buns and flower rolls have been sold every day.

And it must be explained that more than 2,000 are not the real demand of the market.

Because the more you see the queue, the more people are recruited, and it is still far from the actual demand.

Even if you make another two thousand, I'm afraid you can sell it.

But the key is that the "white case team" has a limited number of people and limited equipment, and it has to be supplied with the staple food of the factory every day.

No matter how much it is, it really can't be done, and it won't be able to get it.

But Hong Yanwu thinks it's not bad.

People are content, just rely on steamed buns and rolls, and they can earn more than 100 yuan of profits every day.

In addition to them and "Fengze Garden" in Manjing, who else can do it?

Yes, enough to be proud.

Besides, hunger marketing, it is precisely because it is difficult to buy that it is regarded as a good thing.

For example, the police station and the street have discussed with him in private, asking if he can take care of it, open a back door depending on the situation, and leave some left.

In this regard, Hong Yanwu agreed very happily.

Say "None of you use it, call in advance when you want." As long as the number is counted, we have now sent someone to send it to you. ”

No, it's just a ready-made favor.

What's more, it is completely predictable that when he re-advertises the old name, the noodles produced by their Hong family's "Yanmei Building" will inevitably be good.

This is equivalent to the "big canteen" helping their Hong family protect the saplings of the cash tree.

If he hadn't raised noodles like this every day, where would he find this "flour fat" when he wanted to use it?

Who knows if the people in the restaurant will wait for yeast powder on the market, and in order to save trouble, they will waste the "flour fertilizer"?

Being able to get this live treasure is his biggest gain.

Group 2: 608640021

(End of chapter)