Chapter 692 High EQ: Weight loss has hit a plateau! Low EQ: I’m so greedy that I want to lose it! [Please subscribe]

"Is the dough ready?"

Lin Xu walked into the pastry department, looked at Niu Chuang and asked.

"It's reconciled. It took less than ten minutes to reconcile. It can't be used now, right?"

As Niu Chuang spoke, he opened the nearby basin. Inside was a dough stained with dry flour, which looked a little hard.

Lin Xu looked at it and said:

"Okay, this kind of alkali mass will become softer and softer. You have to press it quickly while it is still hard, otherwise if it becomes soft later, you will not be able to use the bamboo pole to press it."

When Niu Chuang heard this, he immediately picked up a bowl-sized smooth moso bamboo from the pastry area and inserted the thick end of the bamboo into a fixture on the inside of the chopping board.

Lin Xu took out the dough and put it under the moso bamboo.

Niu Chuang straddled the other end of the moso bamboo with his legs, and started to press the noodles with a jump. This step is exactly the same as bamboo rising noodles, but in places like Wuhu and Zhenjiang, they are not called bamboo rising noodles, but jumping noodles.

The chef holds the bamboo and makes the noodles in a few jumps. It is really expressive to call it jumping noodles.

As the moso bamboo is rolled, the originally round dough becomes flatter and flatter. When the dough turns into a dough piece of about two centimeters, stop, fold the dough piece in half, and then continue pressing.

Repeatedly fold it in half and roll it three times. The originally dry and hard dough has become softer, and the rolled dough is also very smooth and beautiful.

"Hey, it's really different after adding alkaline noodles."

Niu Chuang was a little surprised. He originally thought that the car would overturn if he ran over it so blindly, but he didn't expect that this was the correct way to use it.

Xiaodao noodles are different from Lanzhou beef noodles. Alkali is added when kneading noodles, while beef noodles are made by adding lime water after the dough is formed. The two may seem similar, but the final results are completely different.

Lin Xu said:

"You don't cook the noodles as soon as they are ready. You have to wait a while after cutting them to make the noodles softer. In this way, they will be soft, fragrant and smooth, and the elderly and children like to eat them."

The knife noodles are not as elastic as the bamboo noodles, nor are they as chewy as the hand-rolled noodles in the north, but the texture is soft and glutinous, and the glutinous and slippery texture still makes many people miss it.

At this time, the dough has gradually become softer. Lin Xu did not continue to use the moso bamboo to crush it, but picked up the rolling pin and continued to roll the moso bamboo rolled dough into thin slices.

The moso bamboo is only briefly treated, and the noodles become smooth and smooth, but the thickness of just over two centimeters still cannot be directly processed into noodles.

You need to use a rolling pin to roll it again.

During the rolling process, sprinkle some dry starch on the dough from time to time.

This will not only prevent adhesion, but also make the dough smoother and taste better.

After rolling out the dough thinly and stacking it together, Lin Xu picked up the kitchen knife and started cutting the noodles.

To be precise, this step should be shredding, because the copper wire needs to be as thin as this, so that such thin noodles can be cooked by rolling them in water, and they will taste soft, fragrant and smooth.

Cut out thin noodles and don't rush to cook them. Instead, sprinkle some dry starch and shake them loosely.

Then, fill the large pot used for cooking noodles with water and start boiling the water.

Taking advantage of this gap, Lin Xu went to check out the soup stock that needed to be used. The crucian carp soup and pork bone stock soup had already been boiled, and the car boy had also blanched some vegetables.

When the stock and fish soup are served, salt, light soy sauce, sugar, pepper and other condiments are added.

When the noodles are cooked, just scoop a spoonful of it into the bowl. No need to add additional seasonings.

Bringing the stock, green vegetables and other ingredients to the noodle cooking pot in the pastry department, Lin Xu took another stainless steel wok, heated it up, poured the shrimp roe to be used, and roasted it again.

Although the shrimp roe is roasted, the umami flavor is insufficient after a long time. It is best to re-roast it before eating, so that the umami flavor of the shrimp roe will be more intense and delicious.

At this time, there were many people sitting outside, and everyone was waiting to eat the noodles. Even Uncle Yu from the supermarket next door was sitting in the booth with anticipation, wanting to try the so-called noodles.

Delicious.

By the time Lin Xu had fried the shrimp roe, the water in the noodle pot had already boiled.

He said to the cook next to him:

"Let's start setting up the bowls. Put half a spoonful of cooked lard in each bowl."

After saying that, he scattered the noodles into the pot.

The large stove specially designed for the kitchen has super strong firepower. From the beginning to the end of the noodles, the boiling in the pot never stops. Using this boiling water to cook noodles, even if the noodles are of poor quality, the cooked noodles will be particularly delicious.

The reason is that boiling water can completely wash away the starch on the surface, making the noodles smoother.

However, this method of cooking noodles in boiling water can only cook thin noodles, and they must be taken out immediately after cooking, otherwise the noodles will be softened, swollen, and cooked.

As a native of southern Jiangsu, Zhuang Yizhou is no stranger to this kind of noodles.

He smiled and said:

"When cooking noodles, put a pot lid in it. It is Zhenjiang's famous pot lid noodles. It is said that the pot lid used in the oldest restaurant has been used for cooking for hundreds of years..."

Che Zai was a little surprised:

"What do you mean by putting a lid on the pot? Are you going to put the oily fumes on the lid back into the noodles?"

Zhuang Yizhou was not very familiar with this kind of pasta, nor did he know much about similar allusions. At this moment, he was suddenly asked by the car guy, and he really couldn't answer it.

Lin Xu took over the conversation and said:

"Actually, it just acts as a little cold water. Boiling water will cook the noodles, so I put a pot lid in it and let the water temperature in the pot reach boiling state. But because of the lid, it doesn't boil, so the noodles are cooked.

It can be fished out faster, fished out a little later, and it won’t be cooked to pieces... It’s a way to save charcoal.”

In the past, charcoal fire was more expensive. If you put cold water in the pot, it would increase the amount of charcoal fire.

Putting a lid on the pot can provide some cold water, but it will not cause the warm water in the pot to drop and extend the cooking time.

It’s just an indirect way to save fuel.

As for the legends about the Shandong woman who traveled thousands of miles to find her husband, or the Emperor Qianlong's private visit in disguise, just listen to it for fun, there is no need to take it seriously.

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The noodles boiled in the pot for about thirty seconds. Lin Xu turned off the heat, took a colander in one hand and chopsticks in the other, took out the noodles in the pot, and then put them into a bowl with lard.<

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Do not loosen the chopsticks when placing the noodles, and slowly place the noodles at the bottom of the bowl.

When it reaches the last ten centimeters, spread it along one side of the bowl to the other side, so that the noodles lie parallel to each other in the bowl, which looks very beautiful.

The dough in the Yangtze River Delta region, whether it is small knife noodles, Yangchun noodles, large meat noodles, or eel noodles, the steps for serving the noodles are basically the same.

Always place the last chopstick noodle flat on the top so that the noodles appear parallel one by one to increase the beauty.

Arrange the noodles, pick up some hot vegetables with chopsticks, pour a spoonful of fish soup or stock, add a pinch of chives, and then top with a small spoonful of shrimp roe. This bowl of delicious-smelling noodles is officially completed.

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The shrimp roe should be put last and sprinkled on top, which makes it more delicious. Moreover, the shrimp roe on the top and the lard on the bottom are fresh and fragrant, which can create a huge impact on the taste.

Pour bowls of noodles into bowls, add side dishes, pour hot soup, sprinkle with shrimp seeds, and quickly send them outside.

Logically speaking, you cannot use blanched green vegetables for this dish, and you must use prepared green vegetables.

The so-called green head generally refers to toppings made from green vegetables. Eating it with noodles can not only increase the taste, but also provide nutritional balance.

Outside the kitchen, Aunt Sun looked at the noodles in the bowl with a dazed look in her eyes:

"I really didn't expect to be able to eat the delicious food from my hometown in Wuhu in the capital. This noodle looks so tempting, unlike the noodles in the north, which are always messy when served to the table."

The noodles are lying neatly in the bowl one by one, which is really pleasing to the eye.

The granular shrimp roe above gives people a little more desire and thoughts to explore.

"Wow, is this shrimp roe noodles? It smells so fresh."

Shen Jiayue sighed in admiration, picked up the bowl and was about to eat, when Aunt Sun reminded:

"Don't eat it. Stir the noodles first. Lard is usually put under the noodles. Eat it without stirring. You may eat a mouthful of lard later and it will make you feel greasy."

Shen Jiayue turned it over with chopsticks, and sure enough, a large ball of oily flowers came out from underneath, exuding a strong fragrance.

"Ha, there is indeed lard!"

When Aunt Sun saw this scene, she felt that Lin Xu's knife noodles were more authentic.

Zeng Xiaoqi on the side held the bowl and smelled it:

"Oh, this smell makes me wake up early... As the saying goes, happiness alone is not as good as happiness among everyone. I have to take a photo and send it to Yan Baobao, so that she can also experience the deliciousness of the noodles."

As soon as he finished speaking, there was a sound of high heels going up the stairs.

Immediately afterwards, Chen Yan appeared in front of everyone carrying a bag.

"Hmph, I knew some people would put poison, so I threw myself into the trap."

The recent weight loss plan has been very successful. Chen Yan has perfectly reduced her weight to 99 pounds, her skin has become firmer, and her belly has disappeared.

Originally, she was supposed to take advantage of the victory, lose another ten pounds, and claim the title of the most beautiful girl in the industry.

But for some reason, every time her weight dropped below 100 pounds, she couldn't help but want to eat something, as if she had reached the limit of losing weight.

This inexplicable feeling made Chen Yan very distressed, so she decided to waste the day.

The beginning of the mess was when I drove to the store to eat noodles.
To be continued...