What does it look like?

Author: chocolate dipped candy

What does it look like?

Liu Yunong and Wang Yulong discussed it and decided: "If it doesn't work, just follow our store's method. Anyway, it's difficult to adapt to different opinions, and I can't get used to fried noodles. As long as other dishes taste good, it's the same."

Wang Yulong nodded: "Okay, the food just happened to be on my side. I'll knead the dough."

Wang Yulong is very skilled at kneading dough.

Beat the eggs with salt, pour in the flour, stir with chopsticks until it forms a snowflake shape, add water one by one and stir, and then knead the flour into a dough.

Sprinkle flour on the cutting board, further knead the dough until the surface is smooth, and start to rise.

Making the dough is not difficult, the difficult part is the kneading process.

People who do red cases generally suffer from tenosynovitis.

This is something that cannot be avoided. The main thing in red table cooking is to stir the spoon.

Even the iron pot with the ingredients is bumping and shaking. After a whole set of operations, the wrist is very strenuous. After years of hard work, some problems will occur.

Kneading dough requires a lot of force on the wrists, and it takes a long time, so there are requirements for strength.

Place the dough on the chopping board and knead it vigorously until it is even, soft and smooth.

If you don't knead the dough properly, the noodles will not be shaped when you cut them, or you won't be able to cut them at all. The knife will stick to the noodles and break when you cut them.

As a result, the wrist is particularly strenuous.

Wang Yulong placed the dough on the chopping board, held the upper end of the dough with his hands, kneaded the dough hard while curling it toward one end of the body, rotated the dough 90 degrees, and kneaded repeatedly until the dough was kneaded.

Knead evenly until smooth.

Fu Yu's kitchen counter is next to Wang Yulong's, and the fat intestines he has stewed are ready.

So while no one was paying attention, he quickly took it out with a slotted spoon to control the soup, while keeping an eye on Wang Yulong's operations.

The people in the kitchen have very strong hands. When Wang Yulong was kneading the dough, he smacked the chopping board. Just by looking at it, he knew that the dough must be particularly firm and tough.

Fu Yu poured oil into the pot and heated it to 70% heat, then added the braised glutinous rice intestines and deep-fried them over low heat.

After the crispy raw sausage is fried, just change the knife and plate, and it is ready to serve.

When Liu Yunong was cooking this dish before, Fu Yu tasted two pieces while it was still hot.

It is very common to stuff glutinous rice into the large intestine, but most of the time it is marinated and eaten to give it a soft and glutinous texture.

This dish is based on the braised method. While ensuring the fragrant and glutinous texture of the glutinous rice, it is fried again to process the casings into a crispy texture, making the taste richer.

Fu Yu made the knife modification here, and the worker over there brought the cleaned large intestine.

Sautéed sausage is a very common local dish, but if you want to make this dish delicious, it will still test the skills of the chef.

If the intestines are too tender, they will easily become greasy when eaten, while if they are too old, the taste will not be good.

It is necessary to control the heat and time when frying, so that you can cook the intestines that are charred on the outside, tender on the inside, salty and sweet, and golden in color.

Fu Yu has now reached a level of proficiency in controlling the heat and timing. Even Liu Yunong couldn't help but praise: "Not bad!"

"Hey! It slipped!"

Wang Yulong suddenly let out an ouch.

Liu Zhangpeng was the fastest and hurriedly stepped forward to hold Wang Yulong's arm: "Master, what's wrong?"

Wang Yulong frowned in pain: "Hey, be careful, don't touch it! My tendon has slipped again!"

When Liu Zhangpeng heard this, he immediately relaxed his movements and gently touched Wang Yulong's wrist joint, and clearly felt a small nodule the size of a soybean.

"Master, you have tenosynovitis again!"

Wang Yulong carefully moved his wrist, but it still hurt, but it was obviously not as severe as before.

"I've been feeling a little numb in my hands for the past two days. I might have stretched them while kneading the dough just now."

Tenosynovitis is not a big problem, but it is really painful if you get it.

Even after treatment, as long as bad postures are maintained for a long time, sooner or later it will happen again.

Liu Zhangpeng blamed himself: "If I had known, I would have kneaded the dough."

Wang Yulong sighed: "I didn't expect it either. Hey, look at the pot. It's almost steamed."

When Liu Zhangpeng heard this, he quickly turned around and went to the kitchen counter to check the ingredients in the pot.

Liu Yunong was busy cooking and couldn't do without her hands.

Fu Yu glanced at the chopping board, simply washed his hands, and took the initiative to knead the dough.

He did this job very smoothly. He originally had absolute hand skills, but now he has more control over the face-to-face hand, and his finger agility and body strength have been improved.

Kneading dough is not difficult for him at all.

Fu Yu was kneading the dough without any distractions, his movements were skillful and his hands were very fast.

Wang Yulong put a hot towel on his wrist, and the work of cutting and spooning could not be touched for the time being, but with Liu Zhangpeng helping him, it would not have any impact.

Liu Yunong was surprised to see Fu Yu kneading dough at first, but seeing that he was doing it very neatly and skillfully, he didn't stop him.

But I feel a little bit emotional in my heart.

This guy Fu Yu is really a treasure!

Hong An is already very talented in cooking, but he didn't expect Bai An to be so good at cooking.

After the dough is kneaded, the next step is the real hard work.

To make hand-rolled dough, the dough must be kneaded to a harder consistency than the dough used to make dumplings.

However, it is quite laborious to roll this dough into a thin pancake.

Liu Yunong just doesn't like to do Bai An's work, it's not that he doesn't know how to do it.

She took a break from her busy schedule and watched Fu Yu start to roll out the dough. She originally thought that if it didn't work, she might as well do it by herself, but then she saw Fu Yu skillfully rolling out the salted dough into a large, thin sheet.

In fact, most chefs do not add salt and alkali when making hand-made noodles.

Salt will cause the dough to shrink. You won't feel anything when kneading the dough, but when you roll out the dough, you will find that the dough with added salt is not easy to roll out into large pieces. Its shrinkage force will make the chef spend a lot more effort.

and time to achieve the desired thickness and size of dough pieces.

The reason for not adding alkali is that alkali will destroy the nutrients in the flour and reduce the nutritional value of the finished hand-made dough.

Here at Shangshi Private Kitchen, they only follow the rule of not adding alkali, and they will deliberately add some salt when making noodles.

The hand-made noodles made in this way taste particularly delicious.

However, if you want it to taste good, the chef needs to spend extra effort when rolling it.

This is why Wang Yulong took the initiative to take over the job when it came to making noodles.

No matter how capable Liu Yunong is, she is just an ordinary girl, and her strength is definitely not as strong as that of a man.

However, Fu Yu seemed to do such a laborious and time-consuming task very easily and casually.

Fu Yu calmly pressed the dough into a thick disc, and used a rolling pin to roll the dough into a large thin sheet.

During the whole process, Fu Yu's movements were very calm, and there was no trace of any difficulty at all.

Moreover, the thickness of the rolled out dough is just right, without any cracks.

When Liu Yunong saw it, he immediately sighed, this guy is really doing what he wants!

At this time, Fu Yu folded the dough into long strips and cut it into noodles of the required width.

It is cut according to the requirements of the classic old taste recipe. This width of noodles is the easiest to hang sauce on and tastes the best.

Cut the noodles, sprinkle with loose powder, and shake the noodles out.

It is best to cook the newly rolled noodles as soon as possible. Fu Yu didn't waste any time and directly boiled a pot of water.

"Is the water boiling? Okay, let's leave it. I'll be done here soon. Let's make the fried sauce."

Liu Yunong glanced at it and intensified the movements of his hands.

"Since the fried bean paste noodles here in Bei'an are salty, how about just omitting the hot sauce?"

Liu Yunong quickly stewed the ingredients and turned around to Wang Yulong's kitchen counter.

Wang Yulong applied hot compress to his wrists and was standing in front of Fu Yu's kitchen counter, instructing Liu Zhangpeng to cook. Hearing this, he shook his head: "The main flavor of the fried noodles in the store is the spicy sauce. Without it, it wouldn't have any special characteristics."

Already."

The emphasis on private cuisine is to be unique. Even if it is noodles with soybean paste, the taste and style are different from those outside. It will leave a deep impression on people after eating it.

Liu Yunong was a little hesitant when he heard this.

She knew that what Wang Yulong said was true.

Jajangmyeon is noodles mixed with fried sauce. If you want to create a special taste, you have to have your own secret recipe.

The specialty of their store is the spicy sauce. Even customers who are not used to this bite have to say that it tastes really good after trying it. As for those who are not used to it, it is also because of different eating habits. We cannot deny that this fried noodles is delicious.
To be continued...