biangbiang noodles, as a special noodle dish in Shaanxi Province, has a very high status in Shaanxi Province, Guanzhong folk song says: "Eight hundred miles of Qinchuan dusty, 30 million old Shaanxi Qi roared Qin dialect, eat an old bowl of biangbiang noodles beaming, oil and spicy less muttering."

However, the biangbiang noodles that Tang Yi ate at the beginning were a little different from the conventional practice, which was the conclusion reached by many pastry masters in Shaanxi Province after going to Taiwan to make noodles before Li Yu's rebirth.

Since Tang Yixi's death in 08, this has also become a big regret and puzzle in the Chinese food industry.

Now, Li Yu has the opportunity to uncover the mystery with his own hands.

Yesterday's dough has been fermented, the flour of Xinmai stone mill belongs to a kind of high-gluten flour, which is the most suitable raw material for making hand-rolled noodles, and there are various production methods of noodles, including rolling, rolling, cutting, cutting, pulling, pressing, rubbing, dialing, twisting, picking, pulling, and hand-rolled noodles are called hand-rolled noodles.

Rolling noodles are easy to make, can be eaten and cooked at any time, can be poured with soup, especially suitable for children and the elderly to eat, is the most common kind of home-cooked meal for the people of the country.

Li Yu took a piece of dough, kneaded it evenly with his hands, and then placed it flat on the board, with the light side down, with a rolling pin to the surrounding vigorously rolled into a sheet, when the dough was rolled to a certain extent, the rolling pin was rolled into it, wrapped tightly with the dough, and repeatedly pushed outward with his hands.

After Li Yu repeated it a few times, he unfolded it again, sprinkled an appropriate amount of plop, rolled the rolling pin into it from the other direction, carried out the roll pushing operation, and then unfolded it and sprinkled the plop. He repeated this several times until the dough was rolled into thin slices.

Then Li Yu picked up the kitchen knife next to the cutting board - it was still Osendam's knife, but he had already asked Zhao Jing to help inquire about it to see if he could contact a knife casting master, after all, with the recovery of strength, the upgrade of the equipment must also be put on the agenda.

Li Yu used a kitchen knife to cut the dough into small strips, set them aside, and then began to process the trimmings.

biangbiang noodles need to use green onions, green garlic, chili noodles and so on, among which the pepper noodles in Q County, Shaanxi Province are the most suitable, coincidentally, Dongyuan Hotel has a third section is a person from Q County, Shaanxi Province, every time he goes back to his hometown, he will bring a lot of chili noodles, and the most difficult to find one of the accessories has been successfully solved.

Needless to say, after the whole process is processed, Li Yu has to do the core process - the production of the seeds.

Meat is minced or diced meat and stir-fried with various seasonings, balsamic vinegar, chili peppers, etc., while vegetarian noodles are mixed with tomatoes, eggs, coriander, leeks and soybean sprouts in individual stores.

According to what Tang Yi said, there is a lot of meat in the noodles he eats, so there is no doubt that it must be meat.

Li Yu quickly diced the prepared pork, put it in a hot oil pan and stir-fried, and at the same time added ginger, salt, seasoning noodles, spicy noodles and aged vinegar to fry thoroughly and then put it in a bowl.

Subsequently, Li Yu put the noodles into the pot to cook, dried them, took them out and put them in a bowl, sprinkled the noodles with green onions, ginger, garlic, green garlic, and chili noodles, and then gently dialed the noodles to the noodles, and finally poured oil to call it a day!

The red and white carrots and green onions, the oily and spicy noodles, and the chewy hand-rolled noodles make for an enticing bowl.

Li Yu put the noodles on the dinner plate, and quickly walked to the third-floor private room with the dinner plate.

When he entered the house, Tang Yi was sitting in the center of the room, Qin Haigu and Zhao Jing were sitting next to Tang Yi on the left and right, and Lin Lihua was standing behind Tang Yi.

Seeing Li Yu enter the house, everyone stopped talking and looked at Li Yu together.

Li Yu put the dinner plate on the table and looked at Tang Yi calmly: "The noodles are ready." ”

Li Yu did not meet his age's calmness, and it did not make Tang Yi's mood fluctuate, he came to eat noodles, not to see people, even if Li Yu's external performance was good, the noodles he made were not good, he still had no gain from this trip.

Tang Yi stopped Lin Lihua's support, walked to the table alone and sat down, when he saw this bowl of noodles, Tang Yi's calm eyes suddenly fluctuated, and the bowl of red and shiny noodles in front of him slowly fit with a certain mark in his heart...

Even a few years ago, when the investment in Chang Gung Hospital was halted and he was facing a loss of three billion yuan, his mood was far less complicated than at this moment.

He glanced at Li Yu again, this young man... Can it really be?

He suddenly didn't dare to put down the chopsticks, he was afraid, afraid that this bowl of noodles would be in vain, afraid that he would be disappointed again.

The other four people in the room watched quietly from the sidelines, and after a full two minutes, Tang Yi moved his chopsticks.

For the first time, the god of management in the province of Bend, he closed his eyes and did not dare to look directly at a thing.

After the noodles entered the mouth, a rich aroma suddenly exploded, followed by a strong spicy taste and a slight bitterness, and the spicy taste filled his entire tongue cavity with the noodles and the entrance of the noodles.

"Ahem, ahem. Choked by this spicy smell, the old man's face suddenly turned red, and he couldn't help coughing a few times.

Lin Lihua, who was on the side, glared at Li Yu fiercely, and was about to step forward, but Tang Yi picked up a chopstick noodle again.

This time, Tang Yi didn't cough again, but his eyes were even redder, decades ago, a little doll with a snot was also choked on his throat by such a bowl of noodles, at that time, beside him, a figure gently patted his back, "Tell you to eat slowly, what are you in a hurry?"

Tang Yi closed his eyes, and two tears slowly left from his eyes.

Li Yu motioned for everyone to leave the private room, and after leaving the house, he gently closed the door of the private room.

After ten minutes, the door opened from the inside, Tang Yi held an empty bowl in both hands, and walked slowly but firmly in front of Li Yu: "Little master, thank you, I have fulfilled one of my long-cherished wishes, old man." ”

Li Yu didn't speak, took the bowl, couldn't it be that Tang Yi fulfilled a long-cherished wish of Li Yu's master and apprentice?

Li Yu's bowl of noodles is made for the teacher, different from ordinary biangbiang noodles, his bowl of noodles is added to the toon when boiling the noodles, and the bitterness that Tang Yi tasted came from the toon.

Toon is the food that the people of Fujian Province and Wanwan Province love very much, especially in the Gao-Hun region, adding toon is an indispensable process when extracting oil, Mr. Li Yuen Shi Hou Lao checked all kinds of information, and even went to Taiwan to investigate several times, and finally found out the anomalies of this bent version of baingbiang surface.

Li Yu walked to the window on the third floor and looked up at the sky.

Master, did you see that? You're right again.

PS：.... emmmm, run away from home, don't ask me why, I want to be quiet....

These days, I'm looking for a house with a computer or something... Let's change it first.,The words of this chapter in the Internet café code.,I can't stand the smell of smoke.。