Chapter 4 Condiments and Soup Stocks of Noodle Restaurants

Two days later, Liu Yi's noodle shop was opened after his mother went out to ask the fortune teller to choose Huang Daoji, and the name of the noodle shop was very simple. Because of trivial matters, it was delayed for two days, and the last thing Uncle Wei promised to really help me was only this one day of opening.

The door was opened, and Liu Yi silently wished him all the best in his heart.

The opening of the noodle restaurant is not like a big restaurant to invite the waist drum team or put a flower basket at the door of the store, it is simply a signboard outside the store, the card is pasted with red paper on the top of the Liu Ma noodle restaurant, and a few words are written next to the next to the new store opening, welcome.

At six o'clock in the morning, Liu Yi got up energetically, quickly washed up, and immediately started his brand new work.

The first is to boil the noodle pot to boil water, the noodle pot everyone knows it, maybe some people are not clear, it is an electric dual-purpose water boiling device, the whole looks like a cylinder, there is a cover on it, it is generally taken to keep warm, when cooking noodles, it is not used, there is a leak inside, and the inside and below is the curved pipe or bellows of the gas is played by the electric blower, and now it is sold everywhere outside.

At the same time as boiling water in the noodle pot can not be idle, and today's seasoning needs to be carefully made by yourself, the pasta of Shancheng snacks is mainly spicy, because the people of Shancheng love this taste, so if you want to make the pasta to make characteristics, the taste of chili pepper and pepper is particularly prominent for each noodle restaurant, and it is also a magic weapon for each pasta peer to compete for customers and win by surprise.

The quality of chili oil is not only in the raw materials, the raw materials are only the foundation, on the basis of the raw materials with good luck, it depends on the master's craftsmanship, it mainly studies the master's kang, all the chili peppers have to go through a large iron pot to heat the kang, mainly to control the residual moisture in the dried chili peppers until the chili peppers become crispy, and the chili peppers will be easily divided into two sections by hand, most of them are okay, but some masters control the heat very well. When you don't overheat the chili kang and change color, as long as you gently rub the chili pepper with your hand a few times, the chili will be made into a lot of small crumbs.

The next thing is to crush the chili peppers, and now we have entered the mechanical age, and many things can be done by using machinery instead of manually, and now many noodle restaurants are using a grinder, and the chili peppers are directly made into chili flakes with a grinder.

However, there are still some noodle restaurants that are still handmade, especially many well-known noodle restaurants, which are also the many diners who have always thought that hand-made chili flakes are more fragrant than those made by machinery.

Liu Yi first brought a simple stone rake, which was about a rectangular shape, slightly larger on the top, with a trough in the middle and a rod at the top.

Most of the poles on this side of the mountain city are also stone, and most of the poles here are not hand-polished, but specially picked up the kind of thin and long pebbles on the edge of the Yangtze River, because its entire outer layer has been washed by water for a long time, and it has become very delicate and smooth, and the artificially made ones cannot achieve such an effect. Therefore, in the mountain city of Liu Yi's hometown, when the general scooping is done, only the scooping groove is not used, but now such a pole on the Yangtze River is not easy to find.

Put the chili peppers in according to the size of the trough, and then use the stilt to manually pound up and down until the chili peppers are pounded into chili flakes. This chili flakes are also particular, not too large pieces, nor can they be completely finely chopped.

The next step is the last and most critical step, according to the amount of chili flakes, and the oil in the pot. On the other hand, put the chili flakes into a container, and then add an appropriate amount of spices such as: kaempfera, star anise, bay leaves, large and small fennel, grass fruit, white cole, at that time the domestic rapeseed oil almost reached a certain level, experienced masters generally stretched out their hands to feel the temperature of the hot oil above the oil surface, when the oil temperature reached six or seven percent, the hot oil was slowly poured into the container containing the chili flakes, the speed must not be too fast, and the chili flakes in the container should be constantly stirred.

These are for the chili flakes to be heated evenly, otherwise the chili oil produced will definitely not taste good, some of the chili flakes inside are burnt and black, and some are not penetrated by the hot oil at all, reflecting the bright and spicy feeling.

Once the chili oil is made, the color is bright and the spicy and pungent smell will be elegant. Some people don't understand how it can be pungent? The moment the chili oil is done, I can't bear the smell of the chili oil spewing out suddenly, only I keep sneezing, do you say it can be considered pungent, hehe. Liu Yi looked at the chili oil placed in front of him, although it couldn't be compared with the experienced master for many years, it was also done decently, and it was quite successful.

After the chili oil is made, Liu Yi started the production of pepper noodles again, in fact, it is the same as the kang method of dried chili peppers, put the required peppercorns in the hot pot and warm the slow kang, the kang is full of burnt fragrance, and the whole peppercorns can be pinched open by pinching the thumb and index finger of one hand, and then the peppercorns are also scooped into very small fine pieces with a small stone spoon.

The main focus is on the heat of the kang, the numbness of the kang will be transformed into bitterness, if there is no moisture in the dried peppercorns, then you will be in trouble, not only the peppercorns are not easy to lick into fine powder, but it will take longer.

It's quite smooth, the main pasta condiments are done, and the production methods of other condiments are not listed one by one, such as sesame paste, sesame oil, crushed peanuts, chopped green onions, chicken essence, monosodium glutamate, salt, soy sauce, aged vinegar, sugar, pickles (some add diced sauerkraut), most noodle restaurants are like this, and there are a few slightly different, so the condiments are almost done.

The noodle delivery room has already sent the noodles from today's noodle restaurant according to the type and quantity of the noodles that were said before. In Shancheng, there are countless shops that make noodles, but except for a small number of noodle restaurants that make noodles directly with flour, most of them are noodles that are made by the noodle houses and distributed to their partner noodle restaurants (only a small number of noodles, such as making ramen noodles or knife-cut noodles, make noodles and make noodles by themselves).

At this time, my mother went to the vegetable market to buy seasonal vegetables suitable for pasta, and at this time I bought back the water spinach of the vegetables, and quickly asked my mother to pick the vegetables and clean them. After about half an hour of busyness, the pot full of water in the noodle pot was also boiling, and now it is just waiting for customers to come to the door.

Hehe, the official has seen it, except for the condiments, vegetables and noodles, it seems that there is still something missing.

Liu Yi, who was busy early in the morning, said hello when Master Wei came, "Uncle Wei, morning." He pointed to the area where the ingredients were placed, "Do you see that there is still a lack of condiments, can you make condiments?"

"It looks pretty good" looked at the condiment area in the direction of Liu Yi's finger, then looked at the boiling noodle pot, and said quite puzzled, "You haven't cooked bone broth yet"?

Boom, the scalp seems to have been blown up. Oh my God, how can you forget this, for a noodle restaurant, the most important aspects of being popular and loved by customers are the taste of the condiments of each noodle restaurant, and the taste of the noodle soup in the bowl.

How did you forget about bone broth? Bone broth is just a common name, its formal name should be broth, from five-star hotels to the streets and alleys of the humble restaurants almost all catering industry to use, don't underestimate this broth, but each of the cooking techniques are different, not to mention Chinese food and the most famous hot pot industry in Shancheng, just say that the role of noodle restaurant this line of soup is irreplaceable.

For example, the most different examples are that the rice noodles or noodles of mutton can only be made with special broth with mutton bones, and adding others will not reflect the unique taste of mutton, but will affect the unique taste of mutton. But you can't add broth made from lamb bones to other types of pasta, like beef, because it will taste nondescript.

Generally, the broth we make is made from pork leg bones, chicken racks, and some pork belly is added. The method is to add water to the pot, soak the pork leg bones, pork belly and chicken rack in water, remove the blood and wash it, wash the ginger and crack it not too hard, put it in the pot when the water is still cold, put it in the heat and boil, at that time there may be some blood foam bubbles, directly use a spoon to knock it off, add an appropriate amount of pepper, continue to burn on high heat, last for about half an hour, the color of the soup will become milky white and fragrant, and then change the heat to low heat to keep the temperature of the stock.

If you ask someone who is not familiar with cooking to make it, it is very likely that the soup will be cloudy, not milky white, and there may be an unsuppressed fishy smell in the soup. Making a pot of fragrant broth is still a test of master's skills.

Hurry up and take out an aluminum barrel that is well prepared in advance, the reason why the aluminum barrel is used is that it is not rusty and has good thermal conductivity. Generally, white iron buckets are also available, but Liu Yi, a noodle restaurant, has not come to this aspect, and they are all going to high-quality products. Under the careful guidance of Uncle Wei on the side, it took Liu Yi more than half an hour of effort, and a large vat of milky white and fragrant soup was completed on a fierce stove with a small flame.

After carefully checking again, I finally confirmed that the preparations were complete and there were no gaps. It was supposed to be able to operate normally at seven o'clock, but it was put into operation at seven forty, during which several diners came, Liu Yi explained the situation and wanted to fight for it, but early morning is so precious for office workers, and they have no choice but to give up. Now that everything is ready, Liu Yi believes that the next customer will be the first customer soon.

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