How big a pot there is, how much rice to cook, this is the basic principle of opening a restaurant. Pen? Interesting? Pavilion wWw. ｂiquge。 ｉｎfo

Yang Huairen imagined that Suiyuan should be a high-end restaurant, doing high-end diners to buy and sell, and only in this way can it be worthy of the mind of the person who originally built Suiyuan, and worthy of the quaint buildings and elegant back garden.

But the actual situation is that both the dignitaries and the wealthy families in Tokyo live in the northern city, and the southern city is all commoners. This may have something to do with the traditional Chinese feng shui's emphasis on sitting north and facing south, and Yang Huairen doesn't understand this.

The reality is that there are some small people and small households near Suiyuan, even if you get a full banquet of Manchu and Han, no one will eat it, because you can't afford to eat.

Therefore, the dream of a five-star hotel needs to be put aside first, starting from a Hutong restaurant. Of course, Suiyuan is close to the Temple of Confucius and the two largest institutions of higher learning in the Song Dynasty, and there are still many scholars in Taixue and Guozijian who will also patronize it.

The gate of Suiyuan is also facing a riverside street, and it is a good start for a Hutong restaurant to be upgraded to a street restaurant.

The fourteen slaves and servants did not need to be trained, and they were very neat in their hands, even when they saw Yang Huairen, they were trembling, as if they had seen evil ghosts.

When I think of this, I get angry, it's obviously a scourge of feudal society, why do you seem to have done something wrong?

After a lot of effort, he repeatedly emphasized that he was not Zhou Pao who liked to dig out the chicken nest in the middle of the night, let alone Huang Shiren, who liked to rob other people's daughters as concubines, even if he even said that the suffering Yang Bailao was from his own family, it still didn't have much effect, but he sighed for a while about how Miss Xi'er turned white overnight.

However, Yang Huairen still figured out what was going on with cheap slaves and maids from Brother Heiniu, and the Song Dynasty only allowed the buying and selling of cheap slaves and maids, and did not advocate the behavior of buying and selling human beings.

And the reason why these people are cheap is nothing more than what crime their ancestors have committed, which has caused their descendants to be slaves for generations, or the poor cannot eat, so parents have no choice but to send their children out to mix a mouthful of food to eat, and they are bought and sold like cattle by human teeth.

Fortunately, Song Lu did not provide a way for them to get rid of their cheapness, but it was just a little difficult, and there might be a way to do those things in ten years, and what they could do now was to treat them as well as possible, and subtly tell them that people are born equal.

It's easy to eat and dress warmly, but it's difficult to give them the money to start work, and they don't dare to take it one by one, and even fall to their knees in fright. Not to mention the wages of the slaves and maids of other people's families, it is good to be able to fill their stomachs without starvation, and the new master's family not only does not have to worry about food and clothing, but also pays more wages a month than all the coolies outside, how can they not be afraid?

I couldn't stand the way they liked to suffer, so I had to save it for them first, promising to come and get it at any time when I needed it in the future.

Suiyuan does not need to be renovated, and it can be opened with a new signboard. Since it is a reopening, it pays attention to the jackpot, and the notice for recruiting a cook has been posted at the door for three days, but no one has come to the door, it seems that he has to find another way, and Yang Huairen is a little afraid in his heart.

So I spent the whole day pondering what food was the most simple and unpretentious, and suitable for the taste of the common people. In the end, I came to the conclusion that it was beef noodles.

Da Song is not without noodles, but it is rough, like soup cakes are actually a kind of noodles, this kind of food is more down-to-earth, convenient and affordable, in line with the taste of the public.

What Yang Huairen needs to do is to further upgrade the soup cake into real beef noodles. Song Luli clearly wrote that the people were not allowed to kill cattle, but there were no restrictions on eating beef.

All the major hotels and restaurants in Tokyo provide a variety of dishes made of beef, and as long as the source of beef is okay, the government does not care about these idle things.

It is said that the beef sold is native to the grassland in the north, produced by pure natural beef cattle, absolutely no additives and no pollution, Yang Huairen ordered a hundred catties in one go, plus fifty catties of beef bones.

In the big stove in an empty room behind the kitchen, the largest cauldron bought on the market was propped up, and the butter was used to refine the pot first.

Blanch the beef bones and cut beef into large pieces with water to remove the excess blood, then place them in a large pot and soak them in water for half an hour.

According to the amount of beef bones, beef and soup in the pot, put one hundredth of the weight of dried ginger slices, Sichuan pepper, cumin, grass fruit, cinnamon, pepper, samanai, nutmeg, ginger, citronella, and long pepper into a cloth bag in proportion.

After the fire boils, keep skimming off the foam until there are no new foams, and then simmer slowly for an hour and a half.

Even if a pot of old beef bone soup is boiled out, you only need to replace or add new ingredients and packets according to the previous proportion, and boil slowly for an hour every day, and you can slowly raise this pot of old soup.

Take half of the thick soup, divide it into two parts and start two soup pots, and slowly boil the blanched and blood-removing beef in a similar way according to the weight ratio of beef to soup 1:2, and boil a pot of clear soup and a pot of miso soup according to different tastes.

The first time it is boiled without adding spice packets and salt, after it is naturally cooled, it will be boiled again by adding the packet and salt at 200% weight to boil the second time, and the clear soup is completed, and the other pot with garlic juice and dark soy sauce is the miso soup.

After the last two pots of beef are out of the pot, store them separately, let them cool and cut them into pieces or slices for plating.

While the soup is boiling, you can prepare the noodles. Put the freshly ground fine white noodles into a dough bowl, beat two eggs, and dissolve them into a bowl of brine by 1:100 salt by weight of flour in lukewarm water.

Slowly pour the salted water into the dough bowl and stir constantly, knead the loose dough into a piece of dough until it does not stick to your hands, and let it sit for a quarter of an hour.

Mix alkaline noodles and cold water in a ratio of 1:5, prepare another bowl of cooking oil, put the dough on the panel, and knead it continuously, dip your hands in alkaline water and oil during the period, and make up the dough.

The purpose of this is to accelerate the binding of water and the proteins in the dough to produce a strong gluten, and the addition of alkaline water and oil will make the molecular arrangement of gluten more even, making the dough more resilient.

When the dough feels very elastic, roll the dough into a long stick, pull it constantly, test the toughness of the dough, and add alkaline water, or oil, or make up the dough according to the situation.

Finally, there is the ramen, a ball of noodles is constantly pulled in Yang Huairen's hands, in the flying flour, between his arms one by one, as if he is not making noodles, but conducting a symphony orchestra, playing a shocking and passionate movement.

The noodles tumble in boiling water as if dancing to a beautiful melody.

After three rolls, the fence is scooped up and poured into the big bowl, poured in the clear soup or miso soup to cover the whole noodle, first spread a layer of radish slices, then beef slices, then a few drops of balsamic vinegar or sesame oil on the meat slices, and finally sprinkle with chopped green onions or coriander, dotted with this little bit of green between red and white, and it seems to be a fresh and freehand pastel painting.

(Happy Singles' Day!) ）