Chapter 573 When egg sauce is mixed with hand-made noodles, even those who have no appetite will eat a big bowl! [Please subscribe]

"Lao Yuan, have you started stir-frying?

As soon as Dai Jianli walked into the kitchen of Building 8, he shouted inside.

Yuan Debiao poked his head out from the pastry area, holding a two-meter-long rolling pin in his hand, like a golden hoop:

"No, I'm about to roll out the noodles. Egg sauce is suitable for mixing with noodles. The noodles I bought are a bit boring, so I'm going to make some hand-rolled noodles...Brother Lin is here just in time. He will try our egg sauce noodles later.

."

Lin Xu said:

"Making noodles by hand is my forte. How about I do it?"

When Yuan Debiao heard this, he immediately became happy:

"I have almost forgotten about this. The main specialty of Linji Food is hand-made noodles. I can open it up later and enjoy it."

Lin Xu washed his hands and saw a large bowl of noodles in the basin, and tested the degree of relaxation with his fingers.

He said to Yuan Debiao:

"You can't roll it out yet. It needs to rest for a while. Why don't you make the egg sauce first? Once the sauce is done, the noodles can be put into the pot quickly. This way, it won't be lumpy and will taste more delicious."

For people who are not good at rolling noodles, it will take half a day to make noodles by hand.

So Yuan Debiao planned to start in advance and wait until the noodles were almost rolled before making the egg sauce.

Now that Lin Xu has taken over rolling the noodles, he is going back to the cooking area next to him to make the egg sauce and show Brother Lin how to make the sauce.

"Almost every household in the Northeast eats egg sauce, steamed buns, noodles, dipping dishes, rice dumplings, etc. They are all indispensable. There are many ways to make them, and each household has a different recipe."

Speaking of Northeastern cuisine, Yuan Debiao’s face is full of pride.

Although the Northeast's economy is now in decline, before workers were laid off, Northeasterners had always been the leaders in the country. They not only lived a prosperous life, but also had abundant materials.

While the supply of meat and eggs in other places is still relatively tight, Northeasterners have already come up with new tricks with eggs.

Egg sauce is one of the representatives.

Yuan Debiao brought a basin and banged twenty or thirty eggs into it.

Today’s noon meal for employees in Building 8 is noodles with egg sauce, so prepare more to avoid not having enough.

After breaking the eggs into the basin, he put a spoonful of salt, a little sugar, and a spoonful of high-strength white wine inside.

Then, use a whisk to beat the eggs.

"Normally speaking, there is no need to add salt to the egg sauce, because the sauce contains salt. Adding too much sauce will be too salty and taste too salty, but you have to put a little bit in the eggs."

Yuan Debiao explained to Lin Xu while he was busy.

Adding salt to the egg liquid will make it easier to form filaments in high-temperature hot oil, so that the egg sauce will taste better.

Adding soft white sugar takes advantage of sugar's ability to enhance the freshness of the eggs, making the eggs more umami-rich.

As for high-quality white wine, it can quickly evaporate and take away the odor of eggs when they are cooked.

Making this sauce at home may not be so elaborate, but in high-end restaurants, especially places like Diaoyutai, every step is paid attention to.

Beat the eggs and set aside.

Then start preparing the sauces you need.

Under normal circumstances, you only need to use packets of soybean paste to make egg sauce.

But Yuan Debiao added some dry yellow sauce mixed with broth to the soybean paste.

Soybean paste saves time and effort, but if you want to pursue the fragrance, you have to add some dry soybean paste. Only in this way can the fragrance of the stir-fried sauce be strong enough.

Dai Jianli said to Lin Xu:

"To put it bluntly, this is actually a fried sauce made with eggs. It is not very different from fried sauce made with diced pork. As long as you add more oil and fry for a while, and then add the eggs after the sauce is fragrant, it will basically not be unpalatable.

”

After the sauce is fragrant, add the eggs?

Lin Xu was a little curious. Are eggs added to the sauce?

Yuan Debiao glared at Dai Jianli:

"If you don't know how to cook, don't beep. You have to fry the eggs first before frying the sauce. If the eggs are not good, it will be useless no matter how fragrant the sauce is."

Mix the dried soybean paste and soybean paste together and stir evenly.

Then add a small spoonful of pepper noodles, a spoonful of oyster sauce, a spoonful of light soy sauce, a spoonful of shrimp paste, two spoons of sugar, and two spoons of rice wine.

Stir evenly again and make the sauce as thin as possible so that the aroma can be brought out more easily.

Lin Xu was now familiar with Yuan Debiao. When he saw the pepper noodles, he took the initiative to ask:

"Chef Yuan, why do you put pepper noodles?"

"In order to add flavor to the sauce, this will make the sauce taste more appetizing and go well with the meal."

After Yuan Debiao finished speaking, he put the seasoning aside and began to prepare chopped green onion, minced ginger, red pepper and green pepper.

Cut the ginger into fine pieces, but not too much, otherwise the sauce will taste heart-burning and too painful for people who don’t like ginger.

Generally, just chop it into small pieces and add less flavor to the sauce.

As for the chopped green onions and two types of peppers, cut them into pieces the size of soybeans.

When he was busy working, he did not forget to remind Lin Xu:

"You can almost finish the sauce today in one meal. If you make it at home, fry the egg sauce first, then take out some and put some garnishes on it and fry it again. The sauce with added vegetables needs to be eaten in one meal. The leftovers will not taste good.

."

Pure egg sauce can be stored in the refrigerator for a long time, and it can be reheated when eating.

But after adding chopped green onions and green and red peppers, there will be some strange smell when placed in the refrigerator, especially green onions, which are prone to smell of green onions, so they should be separated.

Lin Xu didn't expect that there was such a thing.

He secretly made a note to make a meal of egg jam when his father-in-law comes back from a business trip.

At that time, prepare some green onion slices, cucumber strips, lettuce leaves, cherry tomatoes, cherry radish, tofu skin and other dishes suitable for dipping, so that my father-in-law can experience the charm of Northeastern dipping sauce.

With everything ready, Yuan Debiao started production.

Heat the oil in a wok, moisten the wok first, then add a small pot of cooking oil into it.

When frying eggs, you need more oil, so that the eggs will be fluffy. After frying, the excess oil will be filtered out and used for frying the sauce, so there will be no waste.

The oil in the pot was heated quickly.

Yuan Debiao did not pour the egg liquid directly into it, but stirred it in the pot a few times with a spoon to let the hot oil in the pot rotate.

Taking advantage of the rotation, he slowly poured the egg liquid into the pot.

While pouring and stirring, the egg liquid fell into the pot, and while it was forming, filaments were also pulled out.

This step is a bit like the scrambled egg shreds in Yangzhou fried rice, but unlike the egg shreds, the egg sauce only requires the egg cubes to be slightly stretched.

Mixed into the sauce in this way, the eggs can catch more sauce and taste more delicious.

Moreover, the soft egg cubes are covered with crispy filaments, which makes the taste richer and more delicious.

Soon, all the egg liquid was poured into the pot, and under the high power of the professional stove, it all quickly turned into lumps.

Yuan Debiao stir-fry twice quickly until the surface of the eggs is slightly charred, then use a large colander to scoop the eggs out of the pot. When serving, press the eggs with a spoon to squeeze out the excess fat.

But don't squeeze it too hard. You have to let the egg cubes contain some fat, so that the egg sauce will be delicious.

Put the eggs into a basin, and the oil in the pot is almost hot now.

Yuan Debiao poured the chopped ginger into the pot, fried it with scrambled eggs until the aroma was released, then poured the prepared sauce into the pot and started to stir-fry the sauce.

This is a step that tests your patience.

Use a spoon to constantly stir and stir-fry in the pot, so that the sauce is repeatedly stir-fried in the pot.

Just like making fried meat sauce for fried noodles, there is a lot of oil left in the scrambled eggs, but not long after the sauce is poured in, all the fat in the pot disappears.

This is because it is absorbed by the sauce.

Continue to fry until the water in the sauce is almost fried, and the fat will appear again.

Yuan Debiao said to Lin Xu while fiddling with it:

"If you make it at home, you basically form the eggs and pour the sauce directly into the pot. It's a one-pot dish. It's relatively simple, but the disadvantage is also obvious, that is, the sauce is not fragrant enough."

Many people think that restaurant cooking methods are cumbersome and troublesome, but they do this to make the food more delicious, with a stronger aroma and a better texture.

It is the experience gained by countless senior masters.

The family practice is all kinds of compromises.

If the firepower is not enough, then compromise and make it in batches.

If frying is not convenient, then fry it instead.
To be continued...