Chapter 391 Lobster Bisque 3 Shredded Noodles

"Hardcore Cooking Dad ()"

Forty years ago, the 30-year-old Chen Wei was just a small cook in a big restaurant in Sioux City.

At the age of thirty, Chen Wei hadn't really made his name in the kitchen industry. At that time, Chen Wei was a little bit disheartened.

Also in that year, Chen Wei held a special celebration banquet in the big restaurant where he lived.

In order to celebrate the person in charge of Su Ji at that time, Su Quansheng participated in the state banquet on behalf of the culinary arts circle of Suzhou Province and returned with honor.

That was the first time Chen Wei saw a real culinary master who could participate in a state banquet.

At that time, Su Quancheng was in his early fifties, but judging from his appearance alone, he seemed to be in his early thirties, and his appearance and figure were also dignified.

At the celebration banquet, Su Quansheng showed off his superb knife skills, and made several state banquet dishes by himself.

It really shocked Chen Wei instantly, and made Chen Wei have the idea of ​​apprenticeship in his heart.

After the celebration banquet was over, Chen Wei obtained the room number of the hotel where Su Quansheng was staying at that time through some connections and some money.

That night, Chen Wei took the initiative to come to the door and asked for a teacher.

After 40 years, Chen Wei stood in the back kitchen of Suji again, touched everything familiar before him, and told Feng Yifan how he had been apprenticed back then.

"I took the liberty to come to the teacher that night, and naturally I was directly rejected, but no one may know. At that time, the master left me a question, saying that if I could complete it, he would consider accepting me."

Feng Yifan listened patiently, and couldn't help being curious, what kind of questions did his wife and grandfather leave for his uncle?

Chen Wei didn't say it directly, but said with a self-deprecating smile: "Perhaps you should also know that it is rumored that I knelt at Su Ji to ask for a teacher, and was finally accepted by the master, but in fact I can kneel at Su Ji , first of all because I completed that question, otherwise even if I knelt down, Master would not accept me."

Seeing that Chen Wei deliberately went around in circles, and deliberately aroused his curiosity, Feng Yifan asked directly: "Then what is the problem?"

Chen Wei replied calmly: "A bowl of Sansi noodles."

"Three silk noodles?"

Feng Yifan is no stranger to Sansi noodles, and different factions in China have different ways of making them.

In Suji, there is actually a unique way of making three silk noodles.

It looks like a simple bowl of noodles, but in fact it is not simple at all.

First of all, the soup base must be boiled chicken soup, and if it is completely clear soup, there should be no trace of oily flowers and impurities in the soup.

Secondly, Su Ji's Sansi noodles, except for chicken soup, all the main ingredients are without any meat.

The noodles are hand-rolled noodles, and the three shreds are: shredded tofu, shredded bamboo shoots, and shredded green vegetables.

This bowl of seemingly unpretentious three silk noodles is actually very difficult to make.

Hand-rolled noodles are very particular about kneading the noodles. You can’t add water to knead the noodles. You need to knead the noodles hard enough, then roll the noodles very thin, and then cut them into filaments.

After that, shredded tofu, shredded bamboo shoots, and shredded vegetables must be cut to almost the same thickness.

When cooking noodles, it is also important to cook the noodles first, then the shredded bamboo shoots and green vegetables, and finally the shredded tofu, then gather the three shreds and pour them into the cooked noodles.

When it is in a bowl, the picture presented is that shredded tofu, shredded bamboo shoots and noodles are integrated together, and then mixed with shredded green vegetables to create a wonderful sense of ink smudges.

It sounds very similar to the practice of Wensi Tofu, but it tastes more in line with the taste.

Because shredded tofu, shredded bamboo shoots and noodles are almost indistinguishable from each other, when you pick them up and put them in your mouth, the shredded tofu enters the mouth, the shredded bamboo shoots are slightly crispy, and finally the noodles are firm, with a light chicken soup base.

The entrance is very light and light, but after eating, it is unforgettable every time aftertaste.

Chen Wei was walking in the kitchen, chatting with Feng Yifan about the bowl of Sansi noodles that only Su Ji had.

Then he picked fresh bamboo shoots, a few green and delicate vegetables, and a piece of old tofu, and finally flour and eggs.

Chen Wei said to Feng Yifan: "This bowl of noodles must use old tofu,

This can be said to be the complete opposite of Wensi tofu, because shredded tofu does not need to be cut so finely, and it needs a little taste of old tofu. "

While talking, Chen Wei has already started to slice the tofu.

Shredded old tofu naturally cannot use the knife-shaking method of water tofu.

It is necessary to slice the tofu into thin slices first, and then shred the tofu.

This process is also a process of extremely testing knife skills.

The process of just slicing tofu is even more difficult than boiling and shredded tofu.

Because even old tofu is not as dense as dried tofu in texture, so if you use too much force, the tofu may break.

This is a very patience-testing process. Every knife must be very precise, and the tofu slices should be thin enough.

Before each knife, you also need to dip the surface of the knife in water, so that the tofu will not stick to the knife.

Although Chen Wei seemed to have aged suddenly after being hit, it is not difficult to see that his knife skills are still there from the way he stabilizes a piece of tofu.

When Lin Ruifeng came back from serving the food, he was a little surprised to see Chen Wei in the back kitchen.

But seeing Master shaking his head immediately, Lin Ruifeng didn't make a sound to disturb Chen Wei.

Watching Chen Wei slice the tofu into thin slices.

This scene also surprised Lin Ruifeng.

Lin Ruifeng had seen Master slice dried tofu before, and that was already a shock to Lin Ruifeng, because Master was able to make more than 30 slices of that thin dried tofu.

But dried tofu is still very firm after all, and now seeing Chen Wei's tofu, it is obviously more difficult.

But Chen Wei was able to slice the tofu into very thin slices, subverting Lin Ruifeng's cognition again.

Chen Wei continued: "Actually, when I was abroad, noodles were my favorite food, but I prefer lobster pasta, so I combined these two dishes."

Speaking of this, Chen Wei said to Feng Yifan: "I'm getting older, and my hands really don't work that well, can you help me?"

Feng Yifan nodded: "Yes, uncle, you can tell."

Chen Wei pointed to the ingredients that were still piled up in Su Ji's back kitchen, and said, "Get me a lobster, can I make a pot of lobster bisque?"

Feng Yifan didn't refuse: "Okay, I'll get it now."

After saying that, Feng Yifan walked to the pile of ingredients, accurately found the lobster according to the English on the box outside, and then opened the box to take out the lobster from inside.

Even though it has been stored for a few days, the lobster is still fresh because the temperature inside the box is constant and there is water.

Feng Yifan took a closer look and said, "Well, very fresh Australian lobster."

Chen Wei said with a smile: "If I use this batch of goods, I may not necessarily lose to you."

Feng Yifan also laughed when he heard the words: "Uncle, you don't think that the parent-child rice bowl I made in the kindergarten is the meal I originally planned?"

The two were silent for about a minute, then looked at each other and laughed.

There are actually many ways to make lobster bisque.

But today, because it is used to make the soup base of Sansi Noodles, the lobster bisque that Feng Yifan needs to make should be as light and white as possible.

Therefore, after Feng Yifan carefully cleaned the lobster, he quickly modified the lobster.

Put the lobster directly, take out the lobster meat and put it aside, and chop the remaining shrimp shells.

Naturally, Chen Wei didn't waste the lobster meat: "These meats can be used as toppings later, and served with this bowl of Sansi noodles."

Feng Yifan continued to deal with it, and said with a smile: "Uncle, your bowl of noodles is really a luxury."

Chen Wei smiled: "Eating at home, of course it should be a little extravagant, and let our little Ruoruo eat well enough."

At this moment, Lin Ruifeng who was standing in the kitchen suddenly realized that he had become the extra one.

Standing aside, he watched helplessly. His master and Chen Wei cooperated with each other, as if they had been working together in the kitchen for many years.

Two people do their own part, and there is no need for redundant language communication during the cooking process.

They all seem to understand the needs of the other party, and will give the other party what they need most the moment the other party raises their hand.

In the lobster bisque, the shrimp shells are first fried in oil, and then water is poured over the lobster. The next step is to boil the soup. After the soup base is boiled into white, add simple salt and pepper to taste.

What's interesting is that Feng Yifan added some rosemary and rum without Chen Wei saying anything at all.

During this process, the two did not communicate, but Chen Wei did not express any opinions.

Chen Wei agreed with Feng Yifan's seasoning.

After Chen Wei finished slicing the tofu, he showed off his knife skills again, shredding the sliced ​​tofu.

Although the shredded tofu cut out in this way cannot be as thin as hair in Wensi tofu.

But even the shredded tofu cut out in this way looks very thin to Lin Ruifeng, which is completely beyond his ability.

Next, Chen Wei cut the bamboo shoots and green vegetables into almost the same filaments.

All the auxiliary materials are prepared, and the next step is a more important step, that is, kneading the dough.

Chen Wei does not use water at all for kneading noodles, but uses eggs for kneading.

Only eggs and noodles are used, and the final noodles can be said to be very strong.

Reconciled noodles do not need to be proofed.

But because it was for children, Chen Wei made another improvement, proofing the dough a little.

After a little proofing, the dough naturally becomes softer.

Chen Wei rolled the dough into a very thin dough. This process is a process that tests patience and needs to be rolled continuously until it reaches a sufficient thickness.

Then Chen Wei sprinkled flour on the dough, and then folded the dough alternately.

Finally, there is the process of cutting noodles.

Facing Chen Wei's knife skills, Lin Ruifeng even felt a little numb, because the noodles were also cut very thinly.

The noodles are really thin, the tofu is thin, the bamboo shoots are thin, and the vegetables are also thin.

The cut noodles were boiled in chicken broth by Chen Wei.

During this process, the noodles inhaled some of the umami flavor of the chicken soup.

Finally, take out the noodles, put the shredded tofu, shredded bamboo shoots, and shredded green vegetables that have been blanched in advance into the filtered lobster bisque, and after a little cooking, pour them all into the noodle bowl.

Garnish with a basil leaf at the end, and a bowl of lobster bisque with three silk noodles is ready.

Lin Ruifeng was really surprised when he saw such a bowl of noodles, he didn't know what to say?

Feng Yifan looked at the noodles and said: "It's really extravagant, uncle wants to serve it out for the three little babies in the restaurant to taste?"

Chen Wei didn't answer, but first sliced ​​the lobster meat and processed the remaining lobster head.

Finally, the lobster meat and shrimp heads were rearranged as toppings to accompany the lobster bisque three silk noodles.

After everything was placed on the plate, Chen Wei wiped his hands and said with satisfaction: "Well, I'm quite satisfied."

Then, Chen Wei said to Lin Ruifeng: "Okay, you can serve it out for our little birthday star. These three bowls of noodles are for the little birthday star and her two little friends."

Looking at the plate in front of him, the head of the big lobster is followed by thinly sliced ​​shrimp meat.

Then there are three noodles with lobster bisque soup in three small bowls, and finally at the tail, the leftover lobster tail is specially used to make a tail decoration.

It's like a big lobster carrying three bowls of noodles.

Lin Ruifeng said sincerely: "It's really beautiful."

Chen Wei said with a smile: "Of course it's beautiful. If this plate is placed in our restaurant, it will cost at least several thousand or even tens of thousands of dollars."

Hearing the price, Lin Ruifeng was a little surprised: "Is it so expensive?"

Feng Yifan explained: "The Australian lobster alone is not cheap."

Chen Wei said again: "Okay, can the food be served?"

Only then did Lin Ruifeng come to his senses: "Oh, there are so many, I'll go and serve the food."

Speaking of which, Lin Ruifeng picked up the tray and hurriedly walked towards the restaurant in front.

Seeing Lin Ruifeng's impatient look, Chen Wei said, "Be careful, don't get messed up."

Watching Lin Ruifeng walk out of the back kitchen, Chen Wei turned to Feng Yifan and said, "Your apprentice is a bit mediocre, and you're not very flexible."

Feng Yifan replied with a smile: "I am a relatively mediocre person with an inflexible mind. I am afraid that if I find an apprentice who is too inflexible, I will not be able to control him in the future and cause some unnecessary troubles."

Chen Wei laughed immediately when he heard this: "Hahaha, you still say that you are not smart? When you came up, you directly accused Sang and scolded Huai. You thought I was too smart at the beginning, so I approached Su Lanxin on purpose, trying to cheat her trust. Are you taking the opportunity to seize Su Ji?"

Feng Yifan asked back with a smile on his face, "Isn't it?"

The smile on Chen Wei's face froze for a moment, but soon returned to the smile.

"The first time I met Su Lanxin, she was a 16-year-old girl at that time, and I didn't want to be hypocritical anymore. I really fell in love with Su Lanxin from the first time I saw her."

Before Feng Yifan could speak, Chen Wei continued: "It is true that I once had the idea of ​​becoming the master of Su Ji through Su Lanxin."

For Chen Wei at this time, Feng Yifan didn't feel like he was talking to him. It was more like Chen Wei was confessing to his former master when he returned to Su Ji's back kitchen after many years.

He told all the mistakes he had made, some bad thoughts he had in the past, and begged for forgiveness from the former owner of this kitchen.

So Feng Yifan didn't bother, but just listened quietly.