To make good glutinous rice noodles, boiling the noodle soup is essential, and how well the noodle soup is boiled is directly related to the final taste of a bowl of glutinous rice noodles, so if you want to eat delicious glutinous rice noodles, boil it The ingredients for the soup must be fresh.
Ye Fei chose the Nannan Noodles, and the Nannan Jiaxian Noodles are the most famous.
Jiaxian Cantonese noodle soup is mainly based on mutton and mutton soup, and then added with more than ten kinds of seasonings such as chili pepper, pepper, cinnamon, fennel, chopped green onion, star anise and wolfberry. Finally, it is boiled for two to three hours to form a high-quality soup stock. .
It takes a long time to make the soup, so Ye Fei decided to make the soup first before making the noodles.
He opened the storage compartment where the soup ingredients were stored and saw a long piece of fresh lamb bone inside. From its shape, Ye Fei judged it to be a lamb rib.
But if you want to know where the lamb ribs come from, you need the system to provide information.
Ye Fei picked up the lamb rib with his hands. There was still a little mutton and mutton fat on it, and the information about the lamb rib had entered Ye Fei's mind.
Long-haired Dokun white goats are raised freely at the foot of the northern foothills of Mount Everest!
The name of this kind of sheep is very long, but when Ye Fei saw this name, he was a little dumbfounded. As a chef, he usually does some research on some precious ingredients.
Long-haired Dokun white goats are raised at the foot of the northern foothills of Mount Everest. This kind of sheep can be said to be the best among sheep. Because they live in the cold place of Mount Everest all year round, their wool is very long, which can resist the cold, which also causes Their own nutrients can be locked into the body to the maximum extent possible.
The calcium carbonate, calcium phosphate, and collagen content in this kind of sheep bone is four to five times that of ordinary goats!
Its effect of warming the spleen, nourishing the kidneys and strengthening the muscles is three to four times that of other goats!
Not to mention a Dokun sheep, it is just the skeleton of a long-haired Dokun white goat raised at the foot of the northern foothills of Mount Everest. It is definitely a treasure that some rich people want to buy with huge sums of money!
Ye Fei didn't expect the system guy to be so heroic and provide him with this kind of sheep bone.
But after thinking about it, he wasn't surprised, because when he bought the ingredients just now, the lamb rib system cost a full eight thousand Chinese coins!
Now that he saw the information about the sheep bones, Ye Fei felt that it was worth it!
Putting the mutton bones on a plate, and then taking out the other ingredients, Ye Fei discovered that this time the soup for the glutinous rice noodles used more ingredients than the soup for the biangbiang noodles.
But what reassures Ye Fei is that the steps for making biangbiang noodle soup are similar.
Ye Fei didn't bother grinding, and directly packed up all the ingredients. He washed the lamb bones, and then placed the pot of boiling water on the stove. The lamb bones, a small piece of lamb, cinnamon, wolfberry, star anise, fennel, Add the tangerine peel and other ingredients together, then turn up the heat and start cooking.
After the water boils, switch to low heat and begin to simmer.
The soup is on the fire here, and Ye Fei starts to make noodles.
First, he took out a large blue and white porcelain basin, and then put a small amount of soba noodles into it.
The dough for glutinous rice noodles is made in order. First, the buckwheat noodles are made into the dough, and then the wheat flour is added.
Ye Fei put the buckwheat noodles in a basin, then added an appropriate amount of refined salt, mixed gently, and then started to add water to it.
At first, he didn't add too much water and stirred the buckwheat noodles into a flocculent form. At this time, Ye Fei slowly started to add snow flour into it, and then added some water according to the condition of the noodles.
At this time, the flour formed into a ball. Ye Fei pushed the water away and kneaded the dough with his hands.
One of the characteristics of the noodles is its strength.
And if you want to make the noodles strong and chewy, the force of kneading the noodles cannot be too small.
Ye Fei used both hands to knead the dough into different shapes. Finally, he felt it was ready and then shaped the dough.
At this time, Ye Fei also reached the three levels of purity: hands, basin, and dough.
After doing this, the next step is to wake up the noodles, also called noodles.
This is also a very important step. The reason why some people have difficulties in squeezing out the noodles when making noodles is because they omit the process of waking up the noodles, and instead put the prepared noodles directly into the utensils and start to backlog them. The dough is incredibly strong and it’s a shame that it’s not difficult to store it.
The purpose of resting the noodles is to stretch the gluten, which is more conducive to the accumulation and formation.
The time to wake up is thirty to forty minutes, depending on the ambient temperature. The time is shorter in spring and summer, and longer in autumn and winter.
Leaving Mian awake on the side, Ye Fei looked at the soup boiling in the pot.
At this time, half the pot of soup had become oily. When he opened the lid, a strong smell of mutton hit his face, and Ye Fei was immediately intoxicated.
“It doesn’t have the fishy smell of ordinary mutton, but has more of a unique and strong aroma of mutton, mixed with the sweet smell of cinnamon, a faint taste of cinnamon, and the unique aroma of star anise, which is really haunting. .”
After sniffing it for a few times, Ye Fei was filled with satisfaction and then closed the lid.
He took out a pot of boiling water, placed it on another stove, filled it with half a pot of water, and turned on the heat to boil the water.
Not long after, the dough woke up. Ye Fei took the dough out of the basin and kneaded it into a long strip. The diameter of the long strip was about the same as the diameter of the hollow inside the bamboo tube. He cut the dough stick into two with a knife!
Put the two pieces of dough into a clean plate, brush it with a little oil, then take a bowl, open the lid of the soup pot, and scoop out a spoonful of soup from it.
He took the bamboo bed over and carefully poured a spoonful of soup into it. The soup flowed out from the five holes under the bamboo tube, and Ye Fei hurriedly caught it with a bowl.
After the soup in the dumplings cooled down for a while, Ye Fei took a piece of dough and put it directly into the dumplings. He carefully inserted the plunger into the dough, and then the dough was formed.
There are two ways to form noodles. The first and most direct way is to place the dough bed directly on top of the pot, and then let the extruded cylindrical noodles fall directly into the pot.
Another way is to squeeze the noodles into a tray first, and then sprinkle an appropriate amount of flour on top to prevent the noodles from sticking together. The noodles produced in this way will have a somewhat cloudy soup.
Ye Fei adopted the first method. He saw that half of the pot of water had boiled, so he picked up the lid of the pot, then placed the dough bed with the dough on top of the mouth of the pot, holding the bed with one hand. body, and press the piston with the other hand.
The dough in the bamboo tube is pressed by external force and rushes out along the five small holes at the bottom of the bamboo tube.
Try to make the dough in one go. Sometimes if the quality of the dough is not up to standard and you pause in the middle, the noodles will break.
Ye Fei squeezed as much as possible in one breath.
The long noodles are much thicker than ordinary noodles and are very thick. After coming out of the bamboo holes, they fall directly into the boiling water.
Ye Fei worked hard and squeezed out a ball of dough. Then he looked at the boiling water pot and saw that there was almost a large bowl.
Ye Fei put the noodles aside, picked up a pair of long ivory chopsticks and gently stirred the noodles in the pot.
Although the noodles are thicker than ordinary noodles, they are very easy to cook. Generally, it only takes about three minutes to cook them in boiling water. If the time is too long, the noodles will become hard and have a poor taste. If the time is short, the noodles will not be cooked properly. It is not transparent. Although the surface of the noodles is cooked, the center of the noodles is still raw. There will be a white dot of different sizes, which is raw noodles. This situation is also called sandwich.
Squeeze the noodles into the pot, and after a while, the boiling water boils again, the water splashes, and the white, round and thick noodles are tumbling up and down in the water, just like dozens of dragons tumbling over the river.
Ye Fei stood aside, and the white smoke from the pot rushed out. Ye Fei smelled a unique noodle aroma. This smell contained the aroma of snow frost and the aroma of buckwheat noodles. Two kinds of noodle aroma. Glued together and complementing each other, it brought Ye Fei an unprecedented experience.
"The rich aroma of the noodles is really irresistible!" Ye Fei sighed.
Ye Fei was very precise when it came time to cook the noodles. When three minutes were up, Ye Fei immediately turned off the heat.
He took a colored porcelain bowl from the side. The mouth of this bowl was slightly turned outward.
Ye Fei used a fine-hole colander to scoop out all the noodles from the pot and poured them into a bowl.
At this time, the soup in the soup pot had been simmered. Ye Fei did not turn off the heat at all, but turned it on, scooped out a large spoonful of soup from the soup pot, and poured it directly into the noodle bowl.
The soup has just submerged the noodles, and the round noodles are looming in the soup, like the white and tender bodies of beauties.
After pouring the soup, Ye Fei took out the piece of mutton from the pot, then cut it into slices in twos and twos, and covered it directly on the noodle soup.
That's not all yet. Ye Fei took the coriander and green onions that he had prepared earlier. After chopping them up, he pinched a little bit and sprinkled it into the bowl.
Looking at this bowl of noodles again, you can see that the thick soup is filled with mist like fairyland, and the noodles are like white dragons in the mist. On top, a few thick slices of mutton exude a strong aroma, and the chopped green onions and coriander are scalded by the hot soup, exuding Unique and alluring aroma.
Ye Fei closed his eyes. He no longer looked at the bowl of noodles, but felt it with his heart and experienced it with his sense of smell.
The aroma entered his nostrils and directly opened up his taste nerves, making his whole body float.
"Gudong"
Ye Fei swallowed involuntarily, then opened his eyes, took a pair of ivory chopsticks from the side, gently picked out a noodle from the bowl, put it in his mouth and chewed it slowly and carefully a few times.
Suddenly, Ye Fei felt as if his tongue no longer existed, and all the taste buds were beating happily in his mouth, even cheering...
Thank you friends for your subscription and rewards, monthly tickets, recommendation tickets, likes, I am very grateful for the lanterns. I originally asked for leave to go home today, but I am still on the train. This chapter was born on the train! Sweat, I originally wanted to call the chapter title "The soup is delicious everywhere along the way", but I was afraid of plagiarizing the title of a text. It's useless. Ahem, it's not easy to code. Please support me brothers.
(End of chapter)