If you just stand aside and watch the production process, you will feel very simple.

As with most handmade noodles, the first thing is to knead the noodles evenly enough and make them strong. Then roll it out into a dough, cut it with a knife, or press it into noodles with a machine.

The subsequent process is also very intuitive, first boil the noodles in a pot until they are ripe, and then drain the water and put them in the oil pan to cook.

It can be said that this whole set of processes, including the use of eggs and noodles, is really not much different from instant noodle processing.

Lin Ruifeng had been in the kitchen before, and every time he had seen the master cook the Yifu noodles that had already been made, he would feel that he really didn't see any difference between them and instant noodles.

Today, I really watched the master start from the face-to-face with my own eyes, and Lin Ruifeng watched it very carefully and carefully.

Starting from the harmony, Lin Ruifeng quickly saw some differences.

Master and noodles are not just about adding eggs.

Because if the flour is only mixed with eggs, the stickiness is not enough, the noodles cannot stick together, and the ductility is not enough at all.

Therefore, in the process of mixing the dough, in addition to the eggs, it is necessary to add a part of water to it.

Usually the flour is piled into a pile, a crater-like pit is made in the middle, and then a few eggs are beaten into it, and then a certain amount of water is added, and then the surrounding flour is slowly gathered in the middle, while kneading it with your hands.

In this step, Yifu noodles are not added with water, but with chicken broth instead of water.

Among them, the proportion of chicken soup and the proportion of eggs and flour are all very particular. And in the process of dough mixing, make some adjustments according to the feel.

Watching the master knead the dough vigorously, and from time to time adding a little chicken soup, Lin Ruifeng on the side was also surprised.

After meeting with Feng Yifan for a while, he looked up at his apprentice and said with a smile, "What's the matter?"

Lin Ruifeng hurriedly shook his head and said, "No, Master, I can feel that when you are with the dough, and then use your hands to feel the strength of the dough, it should be slightly adjusted." ”

Feng Yifan was a little surprised when he heard this, looked at his apprentice and said, "Okay, there is still progress." ”

Lin Ruifeng looked at the whole vat of dough and couldn't help but ask again: "Master, isn't it too hard for you to make noodles by hand like this? Can't you buy a noodle machine to make it?"

Feng Yifan was holding his face, and he gradually felt a little out of breath. Raised his head to take a few breaths, and explained to the apprentice with a smile.

"This Yifu noodle is to use your hands to feel the strength of this noodle in order to be able to better adjust, this process can not be omitted, otherwise the noodles made will not be good. ”

After a while, Feng Yifan said again: "Actually, the original Yifu noodles were not so complicated, but later Su Ji improved them, so it also made the process a little more complicated, but fortunately, with noodles once, you can prepare a lot." ”

Lin Ruifeng knows this, because Yifu noodles are similar to instant noodle cakes after they are made, so it is also very convenient to store.

Feng Yifan basically makes a lot of noodles at a time every other day, and they can be stored in a centralized manner for a long time.

Of course, Feng Yifan makes noodles every other day, not because the noodles will run out in two days. In fact, there are still some prepared Yifu noodles in the back kitchen, and Feng Yifan still makes noodles with noodles to ensure that the total amount of noodles is enough.

After all, the production process of Yifu noodles is relatively cumbersome, but it is relatively convenient and long-term storage.

Nowadays, the business of the restaurant is good at noon, and the consumption of Yifu noodles is also a lot, so Feng Yifan makes noodles every other day to better ensure enough consumption.

Almost kneaded the dough, Feng Yifan asked his apprentice to help get the dough out of the large noodle vat. Then they are put into the manual noodle machine separately, and all the noodles are made into noodles of uniform thickness and equal length.

Use another basin to connect the noodles, and make a layer of noodles from the noodle machine, and Feng Yifan should spread a layer of flour to prevent sticking.

This method of production is also a craft handed down by Su Ji.

When my grandfather was alive, in addition to the chicken soup ratio, the old man personally cooked the noodles, and then made noodles and noodles, all of which were done by a group of apprentices.

At that time, because the restaurant business was good, it was necessary to make a large batch of noodles in advance every time.

Later, Feng Yifan also did it with his father-in-law, and every time he did it with his father-in-law. It is also reflected here that the father-in-law, who was still the master at that time, was different from Feng Yifan.

In the past few years since Feng Yifan went abroad, Su Jiyi's noodles have not been cooked, and the noodles provided for lunch are also replaced by dried noodles bought back.

Now, Feng Yifan wants to restore the rules of Su Ji, and the production of this Yifu noodles will naturally be completely restored.

After the noodles were made, Feng Yifan picked up a large pot of noodles by himself and went directly into the kitchen, where he would cook the noodles next.

Lin Ruifeng had seen the process from cooking noodles to frying a few times before, so he didn't follow up with the kitchen, but cleaned up the noodle machine, basin and flour outside.

Then, Lin Ruifeng continued to practice cutting piers, which could be regarded as helping to guard Su Jinrong in front.

In the kitchen, Feng Yifan took out the noodles from the basin according to the fixed amount, one by one, and cooked them together in the pot.

There are not many tricks in the cooking process, basically the noodles are boiled until they are about eight or nine ripe, and then they are taken out and put aside to drain and dry.

Busy alone in the back kitchen, Feng Yifan, in order to save some time, also opened the stove next to him while cooking noodles, and prepared the oil pot at the same time.

Wait until the noodles are almost drained, then put them in a pan and cook.

In this process, it is also necessary to control the oil temperature, to instantly lock in the moisture in the noodles, and not to let the noodles eat too much oil, and the surface of the noodles can be removed when they are fried until they are a little browned.

When Feng Yifan was cooking noodles, he would dough up a fixed amount of wisps of noodles, so that after cooking, and then frying, it would be shaped into a similar appearance of instant noodles and pastries, which could be better stored conveniently.

The process is not complicated, but it does consume some time, and at the same time, it is indeed very hot to keep the boiling water and hot oil.

But that's the case with the back kitchen of a restaurant, and being a chef has to deal with hot pots and stoves, which is an essential experience.

In the restaurant in front, Su Jinrong watched Lin Ruifeng practice cutting piers, and from time to time he would open his mouth to point: "Don't push too hard, find the rhythm, slow down, yes, find the rhythm, stanza, play." ”

After Su Jinrong's guidance, Lin Ruifeng gradually mastered the rhythm and found the strength of the knife.

Once you find a sense of rhythm, it is natural that the cutting practice will become relatively easy, and the speed can be gradually increased.

This morning, the master and apprentice prepared the materials in an orderly manner, making various preparations for noon and especially at night. It is mainly handled by Feng Yifan, and Lin Ruifeng is more of a basic practice, and occasionally he also gives his master a hand.

Just as Lin Ruifeng was practicing cutting piers, and the time was close to noon, several figures came to Su Ji's door and looked at Su Ji.

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