Chapter 172 Tang Ruxian's Misty Noodle Like a Dragon

To make a good He Lao Noodle, it is essential to make noodle soup, and how well the noodle soup is boiled is directly related to the final taste of a bowl of He Lao Noodles. Soup ingredients must be fresh.

Ye Fei chooses the Henan Hero Noodles, and the Henan Jiaxian Hero Noodles are the most famous.

Jiaxian Helao Noodle Soup is mainly made of mutton and mutton soup, and then it is added with more than ten kinds of seasoning accessories such as chili, pepper, cinnamon, fennel, chopped green onion, star anise and wolfberry, and finally boiled for two to three hours to form a high-quality broth .

It takes a long time to cook the soup, so Ye Fei decided to cook 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.

It's just that if you want to know where the lamb ribs are, you need the system to provide information.

Ye Fei picked up the mutton rib with his hands, there was still a little mutton and mutton oil on it, and the information about this mutton rib had already entered Ye Fei's mind.

Free-range long-haired Dokun white goats at the foot of the northern foot of Mount Everest!

The name of this kind of sheep is very long, but Ye Fei was a little dumbfounded when he saw this name. As a chef, he usually does a little research on some rare ingredients.

The long-haired Duo Kun white goats are free-range at the foot of the northern foot of Mount Everest. This kind of sheep can be said to be the best among sheep. Because they grow in the cold place of Mount Everest all the year round, their wool is very long and can resist the cold, which also leads to Their own nutrients can be locked in the body to the maximum extent.

The content of calcium carbonate, calcium phosphate, and collagen in this sheep bone is four to five times that of ordinary goats!

Its effect of warming the spleen, tonifying the kidney and strengthening the tendons is three to four times that of other goats!

Not to mention a Duo Kun goat, it is the skeleton of a long-haired Duo Kun white goat raised at the foot of the northern foot of Mount Everest. It is definitely a treasure that some rich and wealthy want to buy!

Ye Fei didn't expect that the guy from the system would be so proud to provide himself with this kind of sheep bone.

But he wasn't surprised after thinking about it, because when he bought the ingredients just now, the lamb rib system charged a total of 8,000 Huaxia coins!

Seeing the information about sheep bones now, Ye Fei thinks it's worth it!

Putting the mutton bones on a plate, and then taking out the other ingredients, Ye Fei realized that this time, more ingredients were used to make the soup for the He Lao Noodles than for the Biang Biang Noodles.

What reassures Ye Fei is that it is similar to the steps of making biangbiang noodle soup.

Ye Fei didn't even bother, just packed up all the ingredients, washed the lamb bones, and then put the pot of boiling water on the stove, the lamb bones, a small piece of lamb, cinnamon, wolfberry, star anise, fennel, Put the ingredients such as tangerine peel together, and then directly turn on the fire and start to burn.

After the water boils, switch to a low heat and start to simmer.

The soup is on the fire here, and Ye Fei starts to make noodles.

First, take out a large blue and white porcelain basin, and then put a small portion of soba noodles into it.

There is a sequence for the dough of the noodles, soba noodles are made first, and then wheat noodles.

Ye Fei put the buckwheat noodles in a basin, then added an appropriate amount of refined salt, mixed gently, and then began to add water to it.

At the beginning, I didn’t add too much water, and stirred the buckwheat noodles into flocs. At this time, Ye Fei began to slowly add snow flour into it, and then added part of the water according to the condition of the noodles.

At this time, the flour was lumpy, Ye Fei pushed the water away, and kneaded the dough with both hands.

One of the characteristics of the noodles is the strength.

However, if you want to make noodles with a strong texture, the strength of kneading noodles should not be small.

Ye Fei used both hands to knead the dough into different shapes,

Finally, when it feels good, the dough is shaped.

At this time, Ye Fei also reached the level of three cleansing, clean hands, clean basin, clean dough.

After finishing these, the next step is to wake up noodles, also called noodles.

This is also a very important step. The reason why some people make it difficult to squeeze the noodles is because the process of waking up the noodles is omitted. The dough is very strong, and it's not difficult to make a backlog.

The purpose of waking up noodles is to let the gluten stretch out, which is more conducive to the backlog forming.

The time for waking up is 30 to 40 minutes, which depends on the ambient temperature. The time is shorter in spring and summer, and longer in autumn and winter.

Leaving the noodles awake, Ye Fei looked at the soup boiling in the pot.

At this time, half of the pot of soup had become oily, and when the lid was lifted, a strong smell of mutton came over his face, and Ye Fei was immediately intoxicated.

"There is no fishy smell of ordinary mutton, but more of the unique strong aroma of mutton, mixed with the sweet taste of cinnamon in the middle, as well as a touch of cinnamon, and the unique aroma of star anise. what."

After sniffing it hard a few times, Ye Fei was full of satisfaction, and then put the lid back on.

He took out a water boiler, put it on another stove, filled half a pot of water in it, and boiled the water.

Not long after the dough woke up, Ye Fei took the dough out of the basin, kneaded the dough into a long strip, the diameter of this strip was about the same as the diameter of the hollow inside the bamboo tube, and cut the dough stick into two with a knife!

Put the two pieces of dough into a clean plate, brush a little oil on it, then take a bowl, open the lid of the soup pot, and scoop out a spoonful of broth from it.

He took the Luluo bed and carefully poured this spoonful of soup into it. The soup flowed out from the five small holes at the bottom of the bamboo tube, and Ye Fei hurriedly caught it with a bowl.

After the soup in the Luoluo bed had cooled down for a while, Ye Fei took a piece of dough, and then put it directly into the Luoluo bed, carefully stuffed the piston in, and the next step was to make the noodles.

There are two ways to put the noodles into the pot. The first and most direct way is to put the noodles directly on the pot, and then let the extruded cylindrical noodles fall directly into the pot.

Another form is to squeeze the noodles into a tray first, and then sprinkle a proper amount of flour on top to prevent the noodles from sticking together. The noodle soup produced in this way is a bit cloudy.

Ye Fei used the first method. He checked that half of the pot of water had boiled, so he lifted the lid of the pot, and then put the dough bed with dough on top of the pot mouth, holding the bed with one hand. body, and press the piston with the other hand.

The dough in the bamboo tube was pressed by external force and rushed out along the five small holes at the bottom of the bamboo tube.

The backlog of dough should be done in one go as much as possible. 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 fried noodles are much thicker than ordinary noodles and are very thick. After coming out of the bamboo hole, they fell directly into the boiling water.

With all his strength, Ye Fei squeezed out a ball of noodles, and looked at the boiling water pot, there was almost a large bowl of it.

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, they can be boiled in boiling water for about three minutes. If the time is too long, the noodles will become hard and the taste will be poor. Not see through, although the surface is cooked, but the center of the noodles is still raw, there will be a white spot, that is raw noodles.

Squeeze the noodles into the pot, and you will see the boiling water boil again after a while, and the water splashes are rolling, and the white, round and thick noodles are rolling up and down in the water spray, just like dozens of dragons are tossing the river and the sea.

Ye Fei stood aside, the white smoke from the pot rushed out, and Ye Fei smelled a unique noodle aroma, which contained the aroma of snow cream, and at the same time the aroma of buckwheat noodles, two kinds of noodle aromas Glued together and complemented each other, it brought Ye Fei an unprecedented experience.

"The fragrance of the noodles is so strong that people can't help it!" Ye Fei sighed.

Ye Fei pinpointed the time to cook the noodles very accurately, when three minutes came, Ye Fei turned off the fire directly.

He took a colored porcelain bowl from the side, and the mouth of the bowl was slightly turned outward.

Ye Fei scooped out all the noodles in the pot with a slotted spoon and poured them into a bowl.

At this time, the soup in the soup pot had been boiled, Ye Fei did not turn off the fire at all, but turned on the fire directly, 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 bodies of white and tender beauties.

After pouring in the soup, Ye Fei took out the piece of mutton from the pot, cut it into slices, and covered it directly on the noodle soup.

It wasn't over yet, Ye Fei took the coriander and scallions that he had prepared earlier, chopped them up, pinched a little bit and sprinkled them in the bowl.

Looking at the bowl of noodles at this time, you can see that the thick soup is filled with mist like a fairy house, and the noodles are covered with white dragons in the mist. On top, a few thick slices of mutton exude a strong aroma. Unique and seductive aroma.

Ye Fei closed his eyes, instead of looking at the bowl of noodles, he felt it with his heart and sense of smell.

The aroma entered his nostrils and directly opened his taste nerves, causing his whole body to 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.

Immediately, Ye Fei felt as if his tongue didn't exist, and all the taste buds were jumping happily in his mouth, even cheering...