After waking up the dough, Ye Fei placed it on the cutting board on the workbench, and then started kneading the dough to make noodles.
To be honest this time, the physical strength will definitely be a bit exceeded. After all, the dough is too big. It is definitely not a joke to make the portion for more than ten people at once, especially when making noodles. If the portion is one and a half kilograms per person, then it will be necessary. and five or six kilograms of flour, not to mention far more than that, so kneading noodles is definitely a laborious task.
Fortunately, Ye Fei often eats the ingredients provided by the system now, and his physical fitness is not comparable to that of ordinary people even if he doesn't exercise, otherwise he really wouldn't be able to cope with it.
Place the dough on a cutting board and knead it for a while, then use a rolling pin to roll it into a thin crust, then fold it and cut it into 2 mm wide noodles with a knife. This kind of noodles can be said to be thin noodles.
After all the noodles were cut, Ye Fei grabbed a handful of raw flour and sprinkled it evenly on the noodles, then put his hands under the noodles, and then lifted them up hard.
It was as if the noodles suddenly rushed up from below like a huge waterfall flowing backwards. The thin noodles hung like silver threads between the sky and the earth, and a faint white flour flew from the noodles. It rose up and formed a blurry fog.
Lao Mo and the others were dumbfounded. They had never thought that the noodles that weighed more than ten kilograms would rise up so spectacularly.
Wanwanwan’s eyes sparkled when she looked at it, and she exclaimed, “It’s beautiful, it’s really beautiful.”
Ye Fei shook the noodles three or four times until each noodle was covered with a small amount of flour before stopping.
This step is to prevent the noodles from sticking together again.
Not long after the noodles were ready, the two kinds of soup were ready.
The first thing Ye Fei dealt with was the red soup, because it was the same kind of soup he made first.
First turn off the fire, then open the lid of the pot.
As the lid of the pot was opened, a cloud of white smoke rushed out, and then the entire space was instantly flooded with a delicious aroma.
One of the most prominent features of this flavor is its freshness. It can be said that whether it is the white mist or the hot air rushing out of the pot, it is full of irresistible freshness.
"It smells so damn good."
"Damn it, can herring still make such an excellent soup?"
"Don't forget there are eel bones in it."
"Pork rinds, everyone, there are still pig rinds."
"I think the most important thing in this soup is the presence of soy sauce, because this is the main reason why the soup turns red, but why the hell don't I smell the aroma of soy sauce?"
Lao Mo's group of people were busy discussing, all staring at the steaming pot, and several of them began to salivate.
He could no longer control his drooling. The moment the aroma appeared, this guy was about to jump up.
"Perfect, this tastes really perfect. Ye Shen, can you eat it?"
Ye Fei smiled, then shook his head and said: "It must not be eaten now. Aozao noodles are noodles, and now it is just soup. Our noodles are not yet cooked."
"Ye Shen, what's going on with this smell? How can it be so fresh and fragrant?" Lao Mo couldn't bear it anymore and asked.
Ye Fei took a look inside the pot and said, "Is this considered fresh? Actually, it's not."
"What? Isn't this new?"
"Ye Shen, don't tease us. If the taste of this soup is not fresh, then there will probably never be a soup in the world that can truly be called fresh."
"Yes, no matter what others say, this soup is absolutely delicious in my opinion."
Ye Fei looked at the group of people at Zero Zero Two talking about it, and said: "Hongtang, actually we did something wrong."
"Ah? What's going on?"
"Uh-huh, did you do something wrong?"
"Ye Shen, did you scare us?"
"Khan, Ye Shen, there are no outsiders here, and we won't tell anyone if we make a mistake."
Lao Mo and his gang were a little confused. They didn't expect that Ye Fei would cook the wrong food. Who would believe it if word spread about it
Ye Fei waved his hand and said: "Actually, it's wrong to say it's wrong, and it's not wrong to say it's good."
"Khan, Ye Shen, don't talk so much about Buddha nature, okay?"
"Speaking of this, Ye Shen, my brain is a little hard to wrap my head around."
"Is this wrong or not? Oh my God, can you speak in plain English?"
A group of people were confused by Ye Fei. How come they were wrong and good at other times? What kind of trouble was this
Looking at a group of people who were a little confused, Ye Fei smiled and said: "It's wrong, it's relative to the traditional method, because if this soup is made according to the traditional method, then it is wrong, why is it wrong? The herring is wrong. If you want to maximize the taste of this soup, the herring used in this soup cannot be separated from the water when it is slaughtered. In other words, the fish does not fall to the ground, and the slaughtering process must be carried out in the water. We do not , and another point is to make the soup have the best flavor. In fact, the herring should not be used, but the herring scales and the outermost layer of mucus on the herring. At the same time, the addition of fish blood will also increase the flavor of the soup. Layer, to put it most thoroughly, in order to make this soup, all the contents of a herring should not be thrown away, but should be put into the pot to cook the soup. And just now Zero Zero Five explained that soy sauce was put in it, why? I didn’t smell the soy sauce. It’s not that I didn’t smell it. It’s that the taste of soy sauce has been completely integrated into the soup. It’s very light, but it’s essential.”
After explaining, Ye Fei took a clean basin from the side, then took out a piece of clean gauze, folded it back and forth a few times and covered it on the basin, then asked Lao Mo to help fix it, and he picked up the soup pot. Pour the soup directly onto the gauze.
This is filtration. This soup mainly uses soup water, not the materials in the pot, so it must be removed.
After everything is poured, wrap it in gauze and put it aside. Then look at the soup in the basin, which is as red as a red spring, with little oil droplets swirling around it, and a fresh and fragrant smell. The moist sea breeze rushed towards me.
"Ye Shen, is this soup like this?" Ling Lingjiu asked.
Ye Fei said: "If you want to make red soup fried fish noodles, then the soup will be like this, but the noodles we make today use two kinds of soup, so we need another white soup."
With that said, Ye Fei turned off the fire that was cooking the white soup, filtered it using the same method, and put the ingredients in the gauze aside.
At this time, look at the two soups. One is as red as the morning sun rising in the east, and the other is as white as the auspicious snow in winter. The one red and the other white form a sharp contrast that makes people move their index fingers.
Ye Fei said that this soup requires two kinds of soup to be mixed together, so many people think that they can just mix them together when using it.
But Ye Fei's meaning was completely different from what they thought.
Ye Fei took out a soup pot again, washed it and put it on the fire. Then he poured the two kinds of soup into the soup pot, then added an appropriate amount of refined salt and sugar and started to cook over high heat. When the soup boils, reduce the heat to simmer.
Only then did Ye Fei say it was okay.
The next step was to make noodles, but while making noodles, something happened again that made everyone curious, that is, Ye Fei used two pots to boil water. Both pots were very large, just like those in the countryside when he was a child. The same as the big iron pot used.
Add an appropriate amount of water to each pot and boil the water over high heat. Then the fire in one pot is directly changed to a low fire, while the fire in the other pot remains unchanged.
Just when everyone thought Ye Fei was going to use two pots to cook noodles, they saw Ye Fei take a dozen clean blue and white porcelain bowls from the side, and then slowly put them into the pot over low heat one by one. .
Seeing this scene, everyone except Lao Mo was completely confused.
"This God Ye, what are you doing?"
"Isn't this water for cooking noodles?"
"Emma, what are you putting this bowl in to cook?"
"Disinfection?"
"Xiao sister, the tools here in Ye Shen are all clean. How about a hammer?"
"Then why put it in hot water and boil it?"
"I don't know either. Ye Shen will definitely tell you later."
Sure enough, after hearing what everyone said, Ye Fei directly gave an explanation.
"Some people say that Aozao noodles are about three heats in one, that is, noodle heat, soup heat and bowl heat. But some people say it is five heats in one, that is, noodles heat, soup heat, bowl heat, dumpling heat and oil heat. No matter which statement is used, it emphasizes that the bowl must be hot. Why should the bowl be hot? Because the heat can better bring out the aroma of the noodles and soup, so how hot should the bowl be? This is the temperature , about ninety degrees.”
While explaining in his mouth, Ye Fei did not stop, but began to put the noodles into another pot.
"The noodles are also very particular. They can't be wide noodles, but thin noodles. Specifically, they are Longxu noodles, just like the noodles we have now. In addition, in order to ensure the tenderness of the noodles, the inside of the noodles must be mixed during mixing. It is best to add an appropriate amount of egg white, but our flour is made with snow cream, so there is no need to add it. Another way is to eat Aozao noodles, which pay attention to the noodle soup. This way of eating is mainly to ensure that the noodles are refreshing. The soup is clear. As you all know, if a portion of boiling water is used to cook noodles several times in succession, the water will become turbid. This is a taboo in Aozao noodles and is not allowed. You must ensure that the noodles come out. It will be refreshing and refreshing afterwards, and the soup must be translucent and bright. Therefore, many experienced chefs who make Aozao noodles will use running water to cook the noodles, that is, a faucet is installed above the pot, and then the same is done below the pot. Install a faucet, and when boiling water, open it all the way up and down, allowing cold in and hot out to ensure the water is clear, and the clear water ensures that the noodles are smooth and do not stick together."
The noodles had been put into the pot. Ye Fei stirred them gently with chopsticks for a while. When the water in the noodles began to boil, he turned off the fire and said, "Just cook the noodles until they are seven degrees cooked. Take them out." After being placed in the hot bowl, the heat from the bowl and the soup will steam the remaining part, ensuring that the inside is crispy when you eat it.”
As he said that, Ye Fei used a tong to take out a hot bowl from the pot and put it on the counter. Then he poured half a bowl of soup from the soup pot, and then used chopsticks to take out a portion of noodles from the noodle pot and put it directly on the table. Inside the bowl
(End of chapter)