Punch: From third-rate anchor to top chef

Chapter 756
Li Xiao had no time to pay attention to the barrage of water friends in the live broadcast room, and rushed over after hearing that the boss had already prepared all the ingredients for making bean curd noodles, and placed them neatly on the stove.

At the moment, there are not too many diners in the store. Although it is already late, there will be many customers later, and the boss only has enough time to teach once.

As for whether to learn or not, it depends on your own understanding.

The boss smiled slightly at Li Xiao, and said: "These materials are all materials for making bean curd noodles, and they are all real materials. Although this bean curd noodles is a noodle dish, any step in this process must not be sloppy, otherwise the taste of the noodles will be delicious." There will be deviations."

"First of all, what we need to pay attention to is the fermentation of the dough. I will just take the ready-made dough. It has just been reconciled. It has been awake for half an hour now, but there is still the most critical step in it, which is to put brine."

"Come here and take a look, I will teach you how to cook brine now."

Li Xiao pointed the camera of the live broadcast room at the boss, and would not miss any step, otherwise the audience in the live broadcast room would not be able to learn the authentic way.

For these methods, Li Xiao already knew in his heart that these procedures are very complicated, and it may not be possible to explain them clearly. Nothing is more intuitive than the boss teaching himself.

The boss showed the prepared brine ingredients to Li Xiao, and said: "These ingredients are used to cook brine, and the taste of this brine is used to make the base flavor of the dough, so just cook the aroma of the brine, No seasoning required."

Li Xiao nodded and asked, "If it's not the spices like He, can it be okay?"

Previously, Li Xiao took a look and found that some of these materials were not commonly prepared at home, and it might be a little more complicated to buy.

"Yeah, it's okay without the ingredients I prepared, as long as it's brine, there's nothing special about it, it's just used to add a base flavor to the dough, and when it's made into noodles, it will have a brine flavor. "

Li Xiao nodded, and then said to the water friends in the live broadcast room: "Did you hear what the boss said just now? If you don't have fans of those spices at home, you can use other spices instead. The function of this brine is to increase the fragrance." , don’t need any seasoning.”

Start the pot and heat it up, fill the pot with water, bring it to a boil on high heat, and when the water in the pot is bubbling, the boss pours all the spices prepared in advance into the pot.

When the boiling water in the pot encountered these spices, it directly stimulated the fragrance of the spices. After a while, a strong fragrance emanated from the pot.

The boss took a spoon and stirred evenly in the pot, and the aroma immediately overflowed and wafted throughout the back kitchen.

At this time, the boss instructed emphatically: "This brine must be boiled in boiling water, so that the flavor can be stimulated when the spices are added, so that the boiled brine will be more delicious. If it is boiled in cold water, this The taste of the spices will not be cooked through, and the taste will be much worse."

The brine in the pot boiled for 10 minutes before turning off the heat, removing all the spices in the pot, and then putting the brine aside to dry.

At this time, it is time to enter the next important step, making the following seasonings.

Regarding this step, the boss introduced it emphatically.

"The following seasoning is the most important step of the whole bean curd noodles. Don't make any mistakes in any step, otherwise the taste will be much worse. Therefore, if you eat unauthentic bean curd noodles outside, it is because the person who made the noodles did not grasp it correctly. skills."

The boss also joked about himself, "When I learned to make seasonings from my husband, I often made mistakes, so I couldn't make the taste well. Later, I paid more attention to these things, and then I made the taste."

Hearing this, Li Xiao also nodded seriously. Although he ate these flavors, it was as difficult as heaven for him to replicate these steps.

After all, the taste can be eaten, but the process of making noodles cannot be tasted. You can only rely on your own knowledge and insights to guess one or two.

So Li Xiao also listened very seriously, especially the audience in the live broadcast room, and some even learned it on the spot.

The boss went on to the next step and introduced to Li Xiao the ingredients for making seasonings. They were all simple seasonings, including rice vinegar, soaked feet, fresh chili peppers, and some ingredients for home cooking.

A simple bowl of bean curd noodles is just these seasonings, and there are no other complicated things. At the beginning, the bean curd noodles were also derived from Buddhist plain noodles, and there was nothing too complicated.

After introducing these, the boss started to heat the oil in a pan. He heated the oil until it was [-]% hot, poured the onion, ginger, garlic and dried chili directly, and sautéed it with high-temperature cooked oil. A dry, spicy smell bloomed in the back kitchen. Come, directly stimulate Li Xiao's taste buds.

The aroma directly reminded him of the taste of the noodles when he ate them just now, the fragrance left his lips and teeth, and he immediately had the urge to eat another bowl of bean curd noodles.

Now is the time to learn art, don't be distracted, resist the impulse in your heart, watch every step of the boss carefully, and don't miss any step.

When Li Xiao was serious about the live broadcast, the fans in the live broadcast room began to launch barrages one after another.

"The boss's method is very homely. I can tell it at a glance, but the preparation of the brine is a bit difficult. As for the others, I think it is very common. Is this the authentic method of tofu noodles?"

"Upstairs, you actually suspect the boss? I suspect that you came to the live broadcast room to set the rhythm. What about the house management? Kick this person out, follow everything, and start questioning. At first glance, he is a black fan."

"That's right, new fans, don't listen to anyone. The boss teaches real ingredients, especially the preparation of brine, which uses boiling water to stimulate spices. I believe that many people use it when doing this step. It’s cold water, so I don’t pay attention to it at all. So when I first learned how to make it, I asked my wife to boil the spices in cold water, and the flavor of the boiled brine was not enough at all, but the one cooked in boiling water was really fragrant.”

"Okay, let's calm down, and discuss it after the boss finishes teaching these things, don't disturb others to learn."

Just as the fans in the live broadcast room were expressing their opinions, the boss's steps had already reached the final step.

The boss put all the prepared seasonings in, and then fried it with high heat. After frying for about 1 minute, he brought a bowl of cold water from the side and poured it directly into the pot.

"Just boil this seasoning over high heat. Next, we will use brine to ferment the dough." The boss turned around and took the fermented dough out of the basin.

The brine put aside has also cooled down, forming an oil film on the surface, but the faint fragrance of brine can still be smelled.

The boss put the dough in a huge pot, and then brought a leaky steaming plate and placed it on top of the pot, leaving some gaps between the top and bottom.

Then slowly pour the brine down from the leaking steaming tray, because the opening on the steaming tray is relatively small, so the speed of pouring the brine is very slow.

"This brine-fermented dough needs time, so that the smell of brine can completely soak into the dough, so that the fermented dough will have the smell of brine." The boss said.

Li Xiao nodded, recalling the steps of making the seasoning just now, there was no spice in it from the beginning to the end, it was just the taste of some ingredients and seasonings.

But when eating Douhua noodles, in addition to a hot and sour taste, there is also a very strong stewed fragrance. At first, he wondered where the taste of the stewed fragrance came from. In this way, he thought that the brine was soaked first. in the dough.

There are many small holes in the fermented dough. If soaked in brine at this time, it will be completely immersed in the dough. While fermenting, it will absorb all the taste of the brine.

However, the soaking time in brine should not be too long, otherwise it will affect the fermentation of the dough, and it will be shapeless and soft when rolling the dough.

Pour all the brine in the pot into the dough, the boss brought a small bag of white powder from the side, sprinkled it evenly on the brine, and then waited for time to ferment.

"What is this white powder?" Li Xiao asked curiously.

He had already guessed the previous few steps in his mind, but putting the white powder made him a little puzzled, thinking it was the boss's unique secret.

When the dough wakes up, the boss frees his hands and says with a smile: "The thing I just put in is baking soda, which absorbs too much brine for the dough, which makes the inner dough a little sticky, and it will not be so strong when rolling the dough." , put some of this thing, can solve these problems very well.”

Li Xiao suddenly realized that when he ate bean curd noodles, he felt that the noodles were very chewy, but when he thought of the dough soaked in brine, his doubts increased greatly.

Sudden addition of a large amount of water to any fermented dough will destroy the elasticity of the dough, that is, neutralize the flour alkali inside, so that the noodles cannot be rolled out at all.

A small packet of baking soda will do a good job of solving this problem.

Li Xiao learned another secret.

After waiting for 10 minutes, the boss took the dough out of the brine. Just when Li Xiao thought that the boss started rolling the dough, the boss' next step shocked him again.

I saw the boss put the dough on the steamer and steamed it for about 5 minutes before taking it out of the pot and finally putting it aside to cool.

Li Xiao continued to ask: "The dough soaked in brine needs to be steamed? What is the function of this step?"

The boss explained patiently: "Although baking soda is put in the dough that has just been taken out of the brine, its viscosity is still diluted a lot by the brine. If you do that, it will make the dough elastic again, and it will be more elastic than before."

After 10 minutes, the boss took the fermented dough and rolled it out, and directly performed a wave of professional rolling for Li Xiao.

I saw that the dough seemed to be full of vitality in the hands of the boss, rolling up and down, rounding it vigorously with hands, then kneading the dough into a long oval shape, and then dividing it into small pieces with a knife.

Flying hands up and down, those small pieces of dough were quickly kneaded into strips, and then all put together, flying back and forth, I don't know how many small pieces were flying, and those thick dough slowly became finer.

Soon, these thick strips turned into thin noodles, and the boss stretched them very long without breaking.

When the water friends in the live broadcast saw this scene, they posted bullet screens one after another.

"666, I'm stunned by the boss's technique. Making noodles is a lot of work. I didn't expect to be handled so well by the boss. This is even better than some male ramen chefs."

"Isn't the noodle's elasticity great? It won't break after being stretched for such a long time. This is the first time I've seen such a long noodle. It can be compared with some Longxu noodles."

"This dragon beard noodle is made with special alkaline water. There is no comparison between the two. It's just that I didn't expect the boss's method to be so effective. I will do the same when I ramen noodles."

The boss's surprising approach opened the eyes of the fans in the live broadcast room, and they gained a new understanding of how to make noodles.

At the same time, this also deeply shocked Li Xiao, who couldn't help but sigh the profoundness of Chinese pasta.

Different factions have different ways of making noodles, and each has its own advantages. No matter in the way of making noodles or in terms of seasoning, any kind of pasta has made achievements in its own field.

Just like the contention of a hundred schools of thought in the Warring States period, each bloomed its own advantages.

The boss has developed his own production techniques to the extreme and opened up a new path for noodle production.

He silently recorded this method in his heart, which is very helpful for making delicious food.

It took a full hour, and there were more customers in the store. The boss turned around, looked at Li Xiao and said, "The making process of this bean curd noodles is the same as just now, and then the noodles are cooked. Shows."

Li Xiao knew that he had learned all the recipes of the bean curd noodles so far, so he quickly said thank you.

"You're welcome. You diners from other places love our ZY's bean curd noodles, which also proves that our food is good. I want to share this delicious food with you. Next time you come to ZY when you have time, come and eat it." A bowl of bean curd noodles will give you the taste of memories.”

With more and more customers in the store, the boss also started to get busy.

Li Xiao came out of the bean curd noodle shop, looked at the barrage in the live broadcast room, and couldn't help but get emotional.

"Brothers, this boss is indeed a man of temperament. He taught us how to do it step by step. After seeing this process, I think this bean curd noodles is not a simple bowl of bean curd noodles, but a kind of painstaking effort of a food lover."

Whether it is from raising noodles to rolling noodles, or making seasonings, there is one word: heart.

No matter how simple the process is, as long as you do it with your heart, you can always make a good taste. This is something a gourmet person spends a lot of time pursuing.

Using a simple process to make a simple ingredient into a complex taste is something that any chef is looking for.

Li Xiao believes that the owner of this bean curd noodle shop has achieved this because she makes the noodles with all her heart.

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(End of this chapter)