Gourmets in the Heavens

"Okay! Come right away!"

Because I prepared a copy for Hong Qigong in advance, many things are ready-made, even the appetizers that Tony wants are a bit more troublesome, but they are not too difficult.

Originally, cold dishes and stewed dishes are always prepared in Zhutian Xiaoguan. Even if it is to match the staple food that Zhao Youqian made today, it will not take much time to modify it a little.

In fact, it is difficult to say, but it is not difficult or complicated. Cut the candied eggs, add a few pieces of marinated seaweed, lotus root slices, add a large piece of marinated meat, refrigerate, and then slice the skin along with the fat and lean meat. Sliced ​​elbow meat.

With the wine, the side dishes for the main course are ready.

It's just that Zhao Youqian, who likes spicy food, also specially paired a bowl of red oil dipping plate, which contains some spicy red oil, garlic and mature vinegar, which can arouse the appetite of diners, and at the same time, the fiery color stimulates their senses.

Just when Tony Stark was looking forward to a big meal, what Zhao Youqian presented him was noodles in clear soup with a light sauce color, only a few bits of fried oil and chopped green onion.

Immediately, he had a great sense of gap.

The light yellow duck egg noodles are paired with a light amber soup, with green and white scallions floating on top.

No matter how you look at it, this is a very ordinary bowl of clear soup noodles, also called Yangchun noodles in some places.

At first, when Zhao Youqian said it was a bowl of noodles in clear soup, I thought it was his humble words, but I never expected that it was really a bowl of Yangchun noodles...

With a resentful look on his face, Tony Stark looked at Zhao Youqian in the kitchen.

'I'm here to celebrate!That's it? '

However, Zhao Youqian ignored Tony Stark's dissatisfied eyes, but a playful chuckle appeared on the corner of his mouth.

Then Zhao Youqian stretched out his hand.

"Don't forget, the rules in the restaurant, you don't have a chance to return or exchange the things you ordered yourself!"

Chapter 66 Taste Like Spring Rain

“Yang Chun Noodles...”

Unexpectedly, Zhao Youqian would make such a dish for Hong Qigong, the old heavenly master stroked his beard and suddenly smiled.

"Shop manager, let the old man also have some Yangchun noodles!"

"I'm used to eating big fish and big meat. It's not bad to have some light food like this once in a while."

It's not surprising that Master Tian suddenly asked to taste Yangchun noodles, Zhao Youqian just nodded and continued to work.

And Shang Xiuxun and Zhang Xiaofan, who had been watching the production by his side, also raised their hands and placed the order.

As the old master said, if you are used to eating carefully prepared dishes, there are similar dishes like Yangchun noodles in all walks of life, which will make them feel familiar and close.

Even if the taste of soy sauce is different, even if the dashi made will be much better.

But the delicious part is not complicated.

Even Hong Yi joined the ordering team. After all, he has a deep memory of noodles, and he also wants to try Zhao Youqian's skills in making other noodles.

Different from the majestic and rough handmade noodles in Shaanxi, the delicateness of southern noodle soup is not only on the noodles themselves, but also on other toppings, broth, and even a thin layer of fat floating on top.

A good bowl of Yangchun noodles is more about white noodles, red soup, clear oil, fragrant green onions but not spicy.

Of course, Zhao Youqian used a little bit of his own understanding, and instead of using the most common handmade white fine noodles, he chose duck egg noodles made from whole duck eggs, which are smoother and more chewy than ordinary Yangchun noodles. a notch.

And the rest of the things were prepared not long ago, definitely not more than half an hour.

The green onions used are three-star green onions, which are the unique species of shallots in Yaozhou Bay Island.

After finely chopping, mix the green and white parts of scallion, add hot lard and noodles, and pour the broth together, and cook the chopped scallions in a bowl, so that the unique sweet taste of three-star scallions will also be mixed into the soup and noodles among.

Form a complex taste experience.

Of course, the most important thing is soup and lard.

The lard must be freshly boiled, the lard made by the fat pork sister-in-law who just came out of the pan.

Not much, one scoop is enough!

This kind of lard that has just been boiled has not been precipitated, and has the richest aromatic substance without being greasy. It is the best pairing with the lightest Yangchun noodles.

The soup is also very particular, you can’t add anything else, that is, the big bone, the spine, after the two kinds of bones are blanched, add some ginger slices before boiling, and cook the whole process for three hours on low heat, so that the taste of bone soup Thick, but not cloudy and greasy, it can present a light and transparent taste color after filtering.

Soy sauce is what adds red to the soup. There is no dark soy sauce or light soy sauce here. The best freshly brewed soy sauce in autumn is also called autumn oil. It tastes just right in this season of the year.

The color is neither thick nor light, and the taste is neither salty nor overly sweet and bland.

A spoonful of lard, half a spoonful of autumn oil, add some thin salt, and white pepper, and finally put in the duck egg noodles that have been boiled until half-cooked, add chopped green onion, pour in lard, pour in broth, one serving It seems simple to make, but in fact, the Yangchun noodles are completed with all the heart.

If you think this tastes too bland, there are other stewed vegetables, put them on a plate and eat them together, but they will never put the toppings directly on the Yangchun noodles like ordinary noodle soup.

Otherwise, the Yangchun noodles will be robbed of the clear and light flavor like March in Yangchun.

Tony Stark is good at everything, but he finds it hard to enjoy this kind of bland flavor, and thinks it has too little taste. Every time Zhao Youqian cooks some southern Fujian cuisine, or light dishes from Guangdong Province, he doesn't like it very much.

After all, it is a local American taste, likes heavy flavors, and even sweet roasted ones, which is no different from the Westerners that Zhao Youqian knows.

Of course, he was also influenced by Zhao Youqian, coupled with his love for spices, Tony also fell in love with spicy dishes.

It's just that I'm still not so enthusiastic about Yangchun noodles.

The only thing is that it is subject to the rules of Zhutian Restaurant. Once you order, you can’t change the order. It’s up to you whether you finish eating or not, but there is no possibility of adding more.

After all, although the ingredients and the cooking time are not long, everyone changes the order. After doing this a few times, even if there is a assistant chef to help Zhao Yougan, he will be too busy.