"Okay, it's better to think about what to eat, this stomach has begun to rebel."

The bearded man yelled,

"Eat noodles and eat noodles, smooth and smooth, and noodles are also fine."

Everyone nodded in agreement,

"Yes, yes, yes, if there are eggs and duck eggs or something, let's cook two of them red, this time is too back, and we have to be lucky."

I ordered some cold dishes, meat and salt chicken, plus a pot of chowder meat per table, and sat down in groups to drink it.

Lin Chou was a little stunned when he heard this.

A small restaurant or tavern like him, isolated in the wilderness, is not located in front of the village and behind the store, which is quite similar to those inns in ancient times, and such stores generally do not encounter staple foods such as noodles.

Lin Chou's father and grandfather were also very taboo when they were still running a small restaurant in the alley, and they would never make noodles for the first time they came to the door, and they would have no taboos when they came next time.

Guests come and go as soon as they come and go, how can they leave with a mess of inextricable threads?

Wang Jiandao,

"Boss Lin, the city may open when it will open, it seems that our gang is going to bother you for a few days."

Lin Chou thought about it, since he didn't leave, he would eat when he should eat, and it wouldn't be bad for his old man's broken rules.

Immediately nodded and said,

"No problem."

After returning to the kitchen, Lin Chou began to prepare rice, and he wanted to make relatively simple noodles.

"Se" refers to the viscous liquid flowing out of the pores, and the true meaning of Se powder is expressed in one word.

The longer the rice is preserved, the lower the stickiness of the rice after beating, and the easier it is to shape.

Soak in water for one hour, then drain the water, pour in about a quarter of the overnight rice, and then send it to the trough system to grind into rice flour.

Overnight rice can increase the toughness of the Sechu noodles, killing two birds with one stone.

It is better to have a starch-like feel when you twist the rice noodles with your fingers, and there should be no grains.

A large pot of rice noodles is stirred while pouring boiling water, scalded until six matures, and becomes countless rice flour dumplings of different sizes, which are then beaten with ice-cold well water.

Keep stirring to break up the fine particles in the rice noodles, so that the rice milk becomes sticky and smooth, and the surface can reflect bright light, and then the rice noodles are done.

The system is very intimate to provide a special former for seque, is a bottom full of small holes and with its own baffle and handle thick long bamboo tube, adult thighs thick, more than half a meter high, should be able to hold a lot of rice noodles, the bottom row of small holes should be about three millimeters in diameter.

Next, you only need to boil a pot of boiling water, scoop a tube of noodles and hang them above the pot, remove the bottom baffle, and the noodles will flow down from the small holes.

The rice noodles that fall into the pot quickly solidify and mature under the action of water, becoming full and round.

The former slowly draws a circle on the pot to prevent the pile from sticking, and after a bamboo tube of rice flour slurry, the powder in the pot will float on the surface of the water when it is fully cooked, and the cold water can be taken out and placed next to it for later use.

Although it takes a lot of time to prepare for grinding and other preparations, the process of forming flour is very simple and easy, saving time and effort.

The soup base also needs to be specially made, using pork leg bones and backbones, preferably with some meat on top.

After the bones are washed and dried, they are fried in a hot pan for a few breaths, and the same is true for bone broth and fish broth, which makes it easier to boil the fried bones or fish into a milky and sweet soup.

The fried pork bones are put into a pot of cold water, and then the goose bones, a special seasoning that distinguishes the soup stock, are invited, but Lin Chou is more extravagant, and the bones he uses are taken from the Qiongqi swan.

Crush the old ginger and cook it in the pot with goose bones, tangerine peel, wolfberry, dried monk fruit and astragalus until the soup is slightly thick, and it does not take too long.

Blanch the noodles in boiling water for a few moments and put them in a bowl, sprinkle with salt, chopped green onions, blanched greens, and pour a spoonful of steaming broth.

The noodles can be eaten fresh, without any toppings, and the rice is pure; It can also be served with fatty meat, braised sausages, roasted meat, and any side dish should be lowered in front of the transparent and bright white rice noodles, and the head should be lowered and no longer greasy.

With the noodles in the bowl and the side dishes on the table, Lin Chou felt that he could sell a few more dishes.

"Purr, purr."

The dining room was full of rough swallowing sounds, and I didn't care about talking, and eating was only serious when I ate it in my mouth.

After eating, Wang Jian ate out of the doorway, and stacked the large piece of meat in the pot directly in the bowl.

Suck a mouthful of powder, smooth and crispy, tear off a mouthful of meat, mellow and heavy.

"Cool!"

If you eat rice and steamed buns, you can rarely eat noodles.

A mouthful of strong and elastic powder went down to his stomach, and even his heart was full of thoughts and rolled to an unknown distance.

After eating three bowls in succession, Wang Jian's speed slowed down slightly,

"Boss Lin, what is this noodle called?"

Lin Chou said,

"It's not noodles, it's flour, it's flour, flour made from rice."

Wang Jiancai didn't care what kind of powder or face, wiped his oily lips,

"Another pot of stewed meat, two salt chickens, the kind of stew that should be fat, the fatter the better!"

"I'm going to have a pot too!"

...

In fact, the original combination of the noodles is oil residue and roast goose.

Among them, the most famous is the roast goose se, and the one that pays attention to is a "golden goose and silver se".

The crispy skin and tender golden roast goose slices are neatly stacked on the silver-white noodles, a rub of chives, a stick of blanched greens, a small spoonful of the original barbecue sauce in the belly of the roasted goose, a large spoonful of broth, and nothing else.

There are no shortcuts in front of deliciousness, and any opportunistic approach will greatly reduce the taste of the dish.

Lin Chou didn't roast the goose, but the noodles he made can still satisfy diners.

"Alas, the conditions are difficult!"

Lin Chou sighed, he was ready to raise geese.

The Qiongqi swan is really good, but it grows too big and too high, and it is often ten meters long, and it can't be called a flower goose if you want to bake it.

As soon as they came and went, it was midnight, and the diners were full of wine and food, and they went back to the car to rest, but Lin Chou was a little puzzled.

That's not right, it's usually a little bit lively, and the mountain master has to come to take a good look, why haven't you seen anyone from beginning to end today?

"Forget it..."

I climbed into the tree house and tossed and washed, and as soon as my head hit the pillow, the roar of the engine came from below.

"who, it's so late..."

Lin Chou couldn't go on, because he saw that the "Pangolin" of the mountain master was roaring in from outside the courtyard.

“...”

Wait, when did Lord Shan go out?

Seeing Lin Chou coming over with a calm face, Huang Dashan wiped the blood on his bald head,

"Ha, Linzi, do you see, this is the first car, and there are others in the back, all of them are second-order and third-order beast living corpses, Lao Tzu is rich!"

"It's not that you can't..."

"Oh Linzi, let me be bored in the small restaurant every day, I have to suffocate to death before I get sick, both horizontally and vertically, it is better to die happily in the mouth of the wilderness beasts."