Food starts with noodles

Yu Peiyong is used to old ladies sleeping late.

Pang Lihua was used to sleeping late in the Yangtze River.

As for the little girl sleeping late, no one cared about her since she was a child, so she habitually slept until she woke up naturally.

"The kitchen left some porridge for them, so they won't be hungry."

Seeing Xu Zhuo's worried face, Yu Peiyong thought Xu Zhuo was worried about the little girl's hunger.

Xu Zhuo didn't worry about whether the little girl would be full. Today, this girl is going to Shanghai, even if she is hungry for a while, she will definitely not feel wronged when she arrives in Shanghai.

What he was thinking now was how to let Yu Peiyong and Pang Shijie show off their cooking skills in front of him.

You have to find a topic to bring it out.

But I'm not in a hurry right now. When I arrive at the store later, I will discuss this matter slowly while drinking morning tea.

It just so happens that we can find a reason to make the dark clouds support the moon first.

When Xu Zhuo was thinking about finding a topic, Pang Shijie suddenly asked, "Xu Zhuo, how is your skill now? What kind of soup do you make?"

This question immediately scratched Boss Xu's itch.

"I'm just gesticulating. I haven't started yet. If I make soup, it's just a flashy dark cloud. I don't know if my uncle has drunk it. If not, I can make it later. It's just a trick. .”

As a chef, Pang Shijie naturally knows that it is not easy to keep the moon under the dark clouds in Shandong cuisine.

He never thought that Xu Zhuo would cook this dish.

And I can't imagine that young people today are so honest.

He was just looking for a topic to ask. Unexpectedly, Xu Zhuo not only said that he would make a dark cloud support the moon, but even planned to make it for himself to try.

Not bad, this kid is quite sensible.

Much stronger than those two children in my family.

No wonder the old man is so satisfied. If he had a daughter, he would definitely hope to find such a son-in-law, and then he would take him to eat Dongyang's specialties together.

Thinking of this, Pang Shijie felt elated.

He glanced at Meng Liwei, and he was very satisfied with this young man in every way.

Unfortunately, he already has a partner.

Otherwise, I really want to help him find a wife among the relatives in Dongyang.

Let him become a real Dongyang person.

When I came to the first floor, the customers who came to the store for morning tea at this moment were almost full.

Yu Peiyong led a few people upstairs, found a private room and ordered morning tea.

Drinking morning tea is a custom of Yangzhou people.

The so-called morning purse water refers to morning tea.

"Water in the morning and water in the evening, what does that mean?"

The first time he came to Yangzhou, Meng Liwei was very curious about these two sentences, but he didn't quite understand what they meant.

Yu Changjiang smiled: "This has two meanings. The first is the level of pasta: water wrapped in leather, which refers to soup dumplings in food, and wrapped in water, refers to soup rice such as noodles."

"The second level of meaning refers to the living conditions of Yangzhou people. They drink morning tea in the morning and fill their stomachs with water, so it is water wrapped in leather bags. Yangzhou people like to take a bath at night and squeeze their feet. That is called water foreskin."

As a native of Yangzhou, Yu Changjiang knows all these things well.

It can even be said that he can manage the first floor well because he knows Yangzhou and the way of life of Yangzhou people so well.

Yu Peiyong didn't need to look at the menu at all, and said directly to the waiter: "First make a pot of green Yangchun, then a serving of blanched dried shredded meat, a serving of crystal meat and assorted pickles, and some of the pickles Xu Zhuo brought yesterday. , but not too much. In addition, thousand-layer oil cakes, chicken shredded rolls, shuangma shortbread, siu mai, loin slice soup are all the same, let them see what they eat, such as steamed buns, let these young people They're all different."

The waiter walked up to Xu Zhuo and handed him the menu for him to choose a tea.

Xu Zhuo took a look and chose a crab roe bun and a crab roe steamed dumpling.

Meng Liwei ordered lion head and sandwiches.

Zheng Jia spent a long time choosing, wanting to try everything, but didn't know what to order.

Yu Changjiang came over and said, "Girls can try our jade siu mai, it tastes very good, and crab roe buns and shrimp roe wontons are also worth trying."

After everyone ordered, the waiter first brought the tea set and kimchi.

Drinking morning tea, tea is not a supporting role, but an absolute protagonist.

Whether the morning tea is good or not has a lot to do with the tea.

Soak in green Yangchun, and drink a cup to warm your stomach first.

Then the waiter began to bring everyone's teas to the table one by one.

What attracted Xu Zhuo the most was the big bowl of crab roe soup dumplings.

The transparent bun skin can even see the crab roe soup inside. When placed on a plate, it trembles when picked up, but it does not spill or leak, and is very strong.

When will my noodle level reach this level?

Xu Zhuo's eyes were a little hot.

He's tried to do it before, and it's been a bit of a fallout.

It can be made so thin, but not so big.

The reason should be that the skills of kneading and kneading noodles are only advanced, and they should wait until they are promoted again before they can make such a big soup dumpling.

But it doesn't matter, anyway, I am not a master of the white case, so there is no need to work hard on this aspect.

If you want to eat soup dumplings, go back and find a pastry chef, and use the skills you have devoted yourself to learn to learn the skills of making soup dumplings. It's very simple.

right!Even if the skills of kneading and kneading noodles are limited, cooking skills can be learned at any time.

It's just that you can do whatever you want.

After enjoying himself for a while, Xu Zhuo took the straw brought by the waiter and started to eat... started to drink crab roe soup dumplings.

Poking the straw into the soup bag, Xu Zhuo lowered his head and took a sip, a delicious soup entered his mouth.

then……

"Ahem...so hot!"

Chapter 551

Xu Zhuo knew that the soup dumplings were very hot.

So I deliberately let it dry for a while before I put my mouth down, but it still got burned.

Sure enough, the first time you eat crab roe soup dumplings, you can't be impatient, you have to take your time, or you will make a fool of yourself.

Yu Changjiang handed over a paper towel thoughtfully: "To eat this soup dumpling, you have to open the window first, let it cool down slowly, and then drink it with a straw, otherwise it will be easy to burn."

Xu Zhuo wiped his mouth, pulled off the skin of the soup dumpling with a straw, picked it up and blew it, and then took the straw to drink the soup inside again.

When only the crab roe filling was left in the bun skin, Xu Zhuo poured the balsamic vinegar into it, then stuffed two ginger shreds into the bun skin, picked it up and ate the belt stuffing in one bite.

Ok,

gorgeous!

When Xu Zhuo finished eating the soup dumplings, Meng Liwei was still competing with the lion's head he ordered.

Lion head is also called sunflower chop meat, the method is extremely cumbersome.

At least at this stage Xu Zhuo is still very reluctant to cook this dish.

Because this dish consumes too much energy.

For example, the meat used to make lion heads cannot be chopped with a single knife. It needs to be sliced ​​with a kitchen knife, then cut into strips, and finally the pork is cut into cubes the size of pomegranate seeds.

Then stir in cooking wine, salt, raw water, starch and other seasonings for whipping.

After the meat is gelatinized, add crab powder and crab roe, chopped water chestnut, shiitake mushrooms and other ingredients.

After continuing to stir evenly, knead these meat granules into meatballs one by one, put them in the clear chicken soup and simmer for two hours.

When stewing, use a low heat to keep the pot boiling slightly, and keep it from rolling, otherwise the lion heads in the pot will scatter.

Of course, this is just a general approach.

In fact, the recipe of this dish is more complicated than these.

"Old Meng, how does it taste?"

Meng Liwei ate so hard that he didn't even bother to talk: "Yeah... delicious!"

Pang Shijie drank tea and tasted pickles.

With Yu Peiyong around, he was too embarrassed to invite out his magic utensils for dinner, so this morning tea was tasteless.

But after tasting the pickles on the plate, Pang Shijie was a little surprised: "The taste of dried radish with pickles...is pretty good, there is a new pickle chef on the first floor?"

Yu Changjiang glanced at it and said, "That should be the pickles brought by Xu Zhuo. My uncle made them. It tastes super good. I tasted it in the kitchen yesterday, and it was very good."

Pang Shijie also became interested: "Did Xiao Zhuo bring a lot? If there are more, let me take some away. This pickle is really eye-catching."

Holding his mobile phone, Yu Changjiang shared Yao Meixiang's online store with Pang Shijie: "If you want to eat, buy it yourself, just look for the Meixiang brand. The pickles and kimchi taste very good."

While eating refreshments, a few people chatted casually.

When the meal was almost finished, Zheng Jia followed Yu Changjiang to the front desk on the first floor to start studying.

Xu Zhuo followed Yu Peiyong and Pang Shijie to the back kitchen.

Meng Liwei went out for a stroll, intending to wander around Yangzhou City.

It was the first time that Xu Zhuo came here and worked as the back cook for breakfast, and Xu Zhuo finally understood what was going on.

The back kitchen on the first floor is very similar to the one in Rongcheng, and it is subdivided into many departments.

For example, there is a refreshment department and a steamed product department, and all steamed products are made in the back kitchen.

The working hours of each department are different. For example, the people in the steamed product department come over at two or three in the morning every day to start making steamed products, in order to make the steamed buns and other steamed products taste more delicious for customers.

Of course, the refreshment department also gets off work early.

Basically, after morning tea, you can get off work and go home to rest.

Afternoon tea has nothing to do with morning tea. Afternoon tea is in charge of another team.

"Xu Zhuo, come here, let me experience the dark clouds supporting the moon in Shandong cuisine. To be honest, although I have heard of this soup many times, I haven't tasted it seriously. Show it to me and Mr. Yu. .”

Dark clouds support the moon is very easy to do.

At least in Xu Zhuo's eyes, the difficulty is not that great.

But the biggest difficulty in making this soup is to have clear chicken soup.

If Xu Zhuo is going to boil now, he will have to be busy for at least a few hours.

"Chicken soup is easy to prepare, but there are many back kitchens. Huaiyang cuisine is inseparable from chicken soup, and it is always available."

Pang Shijie often comes to the first floor and is very familiar with the back kitchen.

He opened a soup pot for Xu Zhuo to see, and it really contained freshly made clear chicken soup, which was steaming now, exuding an enticing delicious smell.

Clear chicken soup is a broth made from old hens over a slow fire. The soup is clear, oil-free and residue-free. It is an essential ingredient for many dishes.

For example, the stewed lion head with crab noodles that Meng Liwei ate just now, the Wuyun Tuoyue that Xu Zhuo will make later, and the most famous soup in Sichuan cuisine - boiled cabbage, all use clear chicken soup.

With the clear chicken soup, half of this dish has been completed.

The rest is much easier.

Xu Zhuo first took a small basin of cold water and soaked seaweed in it.

The first floor also uses seaweed, which can be easily soaked in cold water.

This step must use cold water, not warm water, let alone boiled water, because the umami substances in laver are very unstable and can be stimulated by a little temperature.

After the seaweed is soaked, wash it gently to remove the silt contaminated on it.

If you don't wash it, not only the seaweed will taste bad, but the soup will also taste bitter.