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By Hei Se Hua Deng
To make a good noodle, it is essential to make noodle soup, and how to make it is directly related to the final taste of a bowl of glutinous noodles, so if you want to eat delicious glutinous noodles, 熬The ingredients of the soup must be fresh.
Ye Fei chose the Yunan noodles, and the Yunan noodles were the most famous in the south of Jiaxian County.
The Jiaxian noodle soup is mainly made up of mutton and mutton soup, followed by more than ten seasonings such as pepper, pepper, cinnamon, fennel, chopped green onion, star anise and glutinous rice. Finally, after two or three hours of cooking, it forms a high-quality soup. .
The soup took a long time, so Ye Fei decided to lick the soup before making it.
He opened the storage compartment of the soup and stored it, and saw a long piece of fresh sheep bone inside. From its shape, Ye Fei judged it as a lamb rib.
Just want to know where the sheep's ribs are, you need to provide information.
Ye Fei picked up the sheep's ribs by hand, and there was a little mutton and sheep oil on it, and the information about the ribs of this sheep has already entered Ye Fei's mind.
The long-haired Duo Kun white goats are scattered at the foot of Mount Beishan in Mount Everest!
The name of this sheep is very long, but Ye Fei saw the name, but it was a bit dumbfounded. As a chef, he usually studied a few valuable ingredients.
The long-haired Duo Kun white goats are scattered at the foot of Mount Beishan in the north of Mount Everest. This kind of sheep can be said to be the best in sheep. Because it grows in the cold place of Mount Everest all year round, so that their wool is very long, it can resist the cold, which also leads to Their own nutrients can be locked into the body to the maximum extent possible.
The content of calcium carbonate, calcium phosphate and collagen in this sheep bone is four to five times that of ordinary goats!
Its warm spleen and kidney gluten is three to four times more effective than other goats!
Don't say a multi-kun sheep, it is the skeleton of a long-haired multi-kun white goat at the foot of Mount Beifeng in the north of Mount Everest. It is also a treasure that some rich people spend a lot of money on!
Ye Fei did not expect the system guy to be so proud, to provide himself with this sheep bone.
However, he did not think about it when he thought about it, because when he bought the ingredients, the sheep rib system received a total of eight thousand Chinese coins!
Now see the information on the sheep bone, Ye Fei feels very worth it!
Put the sheep bones on a plate, and then take out the other accessories. Ye Fei discovered that this time, the soup used to make the noodles was used more than the soup made of biangbiang noodles.
Just let Ye Fei rest assured that the steps to make biangbiang noodle soup are similar.
Ye Fei did not grind, all the ingredients were directly packed, the sheep bones were cleaned, and then the boiling pot was placed on the stove, the sheep bones, a small piece of lamb, cinnamon, clams, star anise, fennel, Put the ingredients such as dried tangerine peel together, then start the fire directly.
After the water is turned on, use a small fire to start slow cooking.
Here the soup is on the fire, Ye Fei began to make faces.
First take out a large blue-and-white porcelain pot and then take in a small portion of the soba noodles.
The dough on the face is in order, first the buckwheat noodles, then the wheat noodles.Ye Fei put the soba noodles in the pot, then added the right amount of salt, gently mix it evenly, and then began to add water to it.
At the beginning, the water was not added much, and the soba noodles were stirred into a flocculent shape. At this time, Ye Fei began to slowly add snow frost flour to the inside, and then added some water to the surface according to the surface condition.
At this time, the flour is agglomerated, and Ye Fei pushes the water away, hands and faces.
One of the characteristics of the enamel surface is the strength.
And if you want to make a strong sense of the face, the strength of the face can not be small.
Ye Fei used both hands to force the face into different shapes, and finally felt it was enough to shape the dough.
At this time, Ye Fei also reached the level of three clean, hands net, potted net, dough net.
After doing this, the next step is to wake up and call it a face.
This is also a very important step. Some people have made it difficult to squeeze the noodles. It is because the procedure of waking up the face is omitted, but the back of the good face is installed directly. The dough is not strong enough, and the backlog is not difficult to see the ghost.
The purpose of the face is to make the gluten stretch, which is more conducive to back formation.
The time to wake up is thirty to forty minutes, depending on the ambient temperature, the spring and summer time is shorter, and the autumn and winter will be longer.
Let the face awake at the side, Ye Fei looked at the soup cooked in the pot.
At this point, the half-pot soup has become oily, and the lid is opened, and the smell of a thick mutton is fascinating. Ye Fei is directly intoxicated.
“There is no scent of common lamb, but more of it is the unique flavor of mutton. It is mixed with the sweet and fragrant taste of cinnamon, and the taste of cinnamon. The unique aroma of the octagonal is really awkward. what."
After a few sighs, Ye Fei was full of satisfaction, which covered the lid.
He took out a boiling pot and placed it on another stove, adding half a pot of water and boiling the water.
Not long after, the dough woke up, Ye Fei took the dough out of the pot, and then kneaded the dough into a strip shape. The diameter of the strip was about the same as the diameter of the hollow inside the bamboo tube.
Put the dough in a clean dish with a little oil on it, then take a bowl, open the lid of the soup pot, and pour a spoonful of broth from the inside.
Take the mattress and carefully pour it with the spoon soup. The soup is under the bamboo tube.
The five small holes flowed out, and Ye Fei quickly caught the bowl.
When the soup in the bed was cool for a while, Ye Fei took a dough and put it directly into the bed, carefully stuffing the piston into it, and then the face.
There are two ways to insert the enamel into the pan. The first and most direct method is to place the sluice bed directly on the top of the pan, and then let the extruded cylindrical noodles fall directly into the pan.
Another form is to first squeeze the noodles into a tray, and then in order to prevent the noodles from sticking together, a small amount of flour should be sprinkled on the top, so that the noodles are so smoky.Ye Fei used the first method. He looked at the half pot of water and had already boiled. He took the lid and took the bed with the dough on top of the pot. He held the bed with one hand. The other hand pressed the piston.
The dough in the bamboo tube was pressed by an external force and rushed out along the five small holes below the bamboo tube.
Stack the dough as much as you can. In some cases, if the quality of the dough is not enough, if you pause in the middle, the noodles will be broken.
Ye Fei squeezed as much as possible.
The long noodles are much thicker than the average noodles. They are very thick and fall directly into the boiling water after coming out of the bamboo hole.
Ye Fei sighed with a bang, squeezed a group of noodles, and then looked at the water pot, there is almost a large bowl of weight.
Ye Fei put the bed on the side of the bed and picked up a pair of long ivory chopsticks to gently stir the noodles in the pot.
饸 饸 饸 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 别 , , Impervious, although the appearance is cooked, but the center of the noodles is still raw, there will be a white point, that is, noodles.
Squeeze the noodles in the pot, and then see the boiled water boil again again, the water is rolling, the white round and thick noodles are tumbling up and down in the water, like dozens of dragons in the river.
Ye Fei stood aside, the white smoke in the pot rushed out, and Ye Fei smelled a unique facial scent. This smell has the smell of snow cream and the aroma of buckwheat noodles. Gluing together and complement each other brings an unprecedented experience to Ye Fei.
"The face is full of fragrance, it really makes people feel uncomfortable!" Ye Fei exclaimed.
The time to cook the noodles is very accurate. After three minutes, Ye Fei directly shuts down the fire.
I took a porcelain bowl from the side, and the bowl of the bowl turned slightly outward.
Ye Fei took all the noodles in the pan with a fine colander and poured them into a bowl.
At this time, the soup in the soup pot has been smashed, and Ye Fei did not turn off the fire. Instead, he fired directly, and took a large spoonful of soup from the soup pot and poured it directly into the noodle bowl.
The soup has just drowned the noodles, and the round noodles are looming in the soup, like the body of a beautiful white girl.
Pour the soup, Ye Fei took the piece of lamb out of the pot, and then cut it into pieces, and covered it directly on the noodle soup.
This is not finished, Ye Fei took the coriander and shallots that had been prepared for a long time. After chopping, he squeezed a little bit and sprinkled it in the bowl.
Look at this bowl of noodles at this time, you can see the soup is like a fairy mist filled with mist, white dragon in the fog, on the top, a few thick mutton exudes a strong aroma, chopped green onion and parsley are hot, hot A unique and enticing aroma.
Ye Fei closed his eyes. He didn't look at the bowl of noodles again, but he felt it with his heart and experienced it with his sense of smell.
The aroma entered the nostrils and directly opened his taste nerves, letting him float out.
"咕咚"Ye Fei couldn't help but swallow his mouth, then opened his eyes, took a pair of ivory chopsticks from the side, gently picked a noodle from the bowl, and slowly chewed it a few times in his mouth.
Suddenly, Ye Fei felt that his tongue did not seem to exist. All the taste buds danced cheerfully in the mouth, even cheering............
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