Chapter 148 Biang Biang

Ye Fei chose a noodle with a very special name among all the noodles, which is the trouser belt noodle in northern Shaanxi Province. This kind of noodle will make a biang biang sound during the production process, so many people call it biang biang noodle.

This is a very famous noodle dish in northern Shaanxi Province. It can be said that if you travel to northern Shaanxi, if you don’t eat a bowl of biangbiang noodles, it is definitely a pity.

And Ye Fei has heard of this kind of noodles for a long time, but he really has never eaten it, because he has never been out of Xichuan Province at all, and the farthest place he has traveled from childhood to adulthood is from his hometown to Yinzhou City.

He made this noodle with some curiosity.

With a goal in mind, Ye Fei directly purchased ingredients from the system.

The making of Biangbiang noodles is divided into two important parts, one is the noodles and the other is the soup.

After a while, the voice of the system came out: "The ingredients are in place."

Although Ye Fei spent thousands of Huaxia coins to buy ingredients, this guy doesn't care about it at all now, he just wants to eat biangbiang noodles.

Very excited to come to the kitchen, Ye Fei saw words on a few storage compartments, and hurried over to open them.

The first storage compartment is for storing flour. Inside the storage compartment is a transparent glass-like crystal bowl, which contains half a bowl of snow-white jade flour. Ye Fei can tell at a glance that it is Xuelishuang.

Does he know that this flour is delicious, and it is indescribable in his mouth.

Carefully remove the flour and place on a cutting board.

Then go to other storage compartments to get other things.

Pig bone, also known as tube bone, is the main material for making biangbiang noodle soup.

And how to choose pig bones is also a very important knowledge. The steps are mainly divided into three steps, namely, seeing, smelling and touching.

The first thing to choose is a bone with two thick ends and a thin middle. This kind of bone has rich bone marrow in the middle and high collagen content. The shape of the bone can be seen at a glance, and then the color of the bone and the very little meat on it is fresh. The bones of the barrel bone should not be pale, and there must be sporadic bloodshots on the bones. Such bones are fresh, and there is not much flesh color on them. If the flesh color is dark, it is not good. Definitely took a long time.

The second is to smell,

Smell whether there is any peculiar smell in the bone. The fresh bone has a meaty fragrance, while the one that has been stored for a long time will have a strange smell.

Another thing is to touch, pick up a bone, if it feels sticky on the bone, and it is not fresh, then press the meat on the bone with your hands, if the meat does not rebound when pressed, it is not fresh.

Ye Fei believes that the system will not provide low-quality products, and he also tested this bone with these three steps, and it is definitely the best.

Through touching, he also got the information about this bone. It comes from Tongling Wild Pine Forest Rosin Pig. Ye Fei has eaten the meat of this kind of pig. It can be said that it is a very delicious local pig. He uses the bone of this pig to make soup. The effect will naturally not be bad.

Putting the bones on a plate, he then took out the ingredients and seasonings from another storage compartment.

Salt, ginger, green onions, eggs, tomatoes, chili oil, light soy sauce, etc.

After getting everything ready, Ye Fei started directly.

First of all, Ye Fei cooks the soup first, because it takes about two or three hours to cook the soup, which is very long and must be done in advance.

Take out a pot of boiling water and put it on the stove, add half a pot of water to it, then rinse the bones with water, then chop the pork bones into sections with a wide knife on the back, put them directly into the pot, and cut two scallions Put it into the pot with a few slices of ginger, cover the pot, and start to burn on high heat.

This soup must be boiled on high heat first, and then simmered on low heat for about two hours, so that the soup can cook the bones thoroughly.

After doing all this well, Ye Fei started making noodles.

Biangbiang noodles are very particular about the flour. First, Ye Feifei pours about 500 grams of flour on the cutting board, spreads out a pit in the middle of the flour, and then uses a small spoon to scoop about 6 grams of salt into it.

Gently mix the flour and salt evenly, and then add an appropriate amount of water to the flour.

Then Ye Fei began to mix the flour gently. In order to let the flour absorb water evenly, Ye Fei did not knead the flour into a dough in one go at first, but mixed it into flocs first, then added water to it, and then kneaded the dough .

At this point you can knead the dough.

It’s just that kneading the dough is a little more particular, that is, you can’t knead it back and forth, but knead it hard in one direction.

Ye Fei was kneading forward, and kneaded for more than ten minutes, and finally kneaded the dough into a long strip shape.

In the process of making Biangbiang noodles, kneading is definitely a very important step. The dough should be kneaded to the final degree to achieve "three cleans", that is, clean hands, no flour sticking, and clean countertops. It is pure dough.

Ye Fei looked at his hands and the chopping board, and then at the smooth dough. He felt that it was almost ready, and then he pulled the long strips of noodles into small doughs.

These doughs are uniform in size, and each one is as white as snow.

After completing this step, Ye Fei took a large blue and white porcelain rectangular plate, brushed a layer of peanut oil on the bottom of the plate, and set it aside for later use.

Reaching out to take the two small doughs, Ye Fei moved his left and right hands together, slowly kneading the small doughs into small long strips, and then gently put them into the blue and white porcelain plate.

Finally, after kneading all the dough, Ye Fei looked at the small long sticks on the plate, smiled, took the peanut oil, dipped it with a brush, and gently brushed it back and forth again .

The small noodle sticks are glued with peanut oil, and each surface reflects luster, like small crystal pillars.

Feeling that he did a good job, Ye Fei then took out the plastic wrap from a storage compartment, pulled out a section, lightly covered the plate, and put these small noodle sticks aside for later use.

Now just wait for the soup.

Time passed quickly, and after the big bone soup was cooked, Ye Fei turned off the fire, picked up the lid of the pot, and let the soup cool down.

But when a cloud of white smoke from the big bone soup rushed out of the pot, and the tempting smell rushed into Ye Fei's nostrils, Ye Fei closed his eyes, sucked greedily and fiercely like an addict. Nose, face full of enjoyment.

"It's so fucking delicious."

After the big bone soup is boiled, the color is milky white, which is what Ye Fei needs, but this soup is not the soup Ye Fei needs in the end, and needs to be prepared.

Ye Fei took out the frying pan, put it on another stove, and turned on the fire.

Heat the pan, put peanut oil into the pan.

The oil temperature is also a bit particular, neither too hot nor too cold, 70% to 80% oil temperature is the best.

When the oil temperature reached, Ye Fei put some scallions and ginger slices in, and when the aroma came out, Ye Fei put the chopped tomatoes in, and started to fry on high heat.

The tomato juice came out, and Ye Fei used a big spoon to scoop out the soup from the big bone soup pot at this time, no more, no less, just two big spoons, and put them all into the wok.

As soon as the big bone broth is put into the pot, the intense aroma mixed with the sweetness of tomatoes rushes out.

Ye Fei looked at the pot of soup mixed with big bone broth and tomato juice, and smelled the irresistible aroma, he wished he could pick up the pot and finish the soup in one go.

"Mo Dan, I can't help it anymore." Ye Fei said frantically.

"Come on, come on, it will be fine soon, Ye Fei, you must not be impulsive, the good things are left for the end, calm down, you must be calm."

Reassuring himself, Ye Fei heated up the soup in the frying pan, waited until the soup boiled, and then began to mix the soup, which took about five minutes.

When the soup was completely boiled, Ye Fei smashed the prepared red-tailed chicken eggs into a bowl, stirred it, poured it into the pot evenly, stirred it lightly, and turned off the heat directly.

The soup at this time is the soup Ye Fei needs in the end......