Li Xiao had no time to pay attention to the barrage of friends in the live broadcast room. Hearing the words, he rushed over. The boss had already prepared all the ingredients for making bean curd noodles and placed them neatly on the stove.
There are not too many diners in the store at the moment. Although it is already late, there will be many customers later, and the boss only has enough time to teach once.
Whether you can learn it or not depends on your own understanding.
The boss smiled slightly at Li Xiao and said: "These materials are all for making bean curd noodles. They are all real materials. Although this bean curd noodles are a kind of pasta, you can't be careless in any step, otherwise the taste will be bad."
There will be deviations.”
"First of all, what we need to pay attention to is the fermentation of the dough. I will just take the ready-made dough. It has just been mixed and has been awake for half an hour. But there is still the most critical step here, which is to put it in
brine."
"Come over here and watch. I will teach you how to cook brine."
Li Xiao pointed the camera in the live broadcast room at the boss and would not miss any step, otherwise the audience in the live broadcast room would not be able to learn the authentic method.
Li Xiao already knew about these practices. These processes are very complicated and it may not be possible to explain them clearly. There is nothing more intuitive than being taught by the boss himself.
The boss showed the prepared brine ingredients to Li Xiao and said, "These ingredients are used to cook the brine. The flavor of the brine is to give the dough a base flavor, so just cook the aroma of the brine.
No seasoning required.”
Li Xiao nodded and asked, "Is it okay if these spices are not used?"
Previously, Li Xiao took a look and found that some of these materials were not readily available at home and might be a little complicated to purchase.
"Hmm, it's okay without the ingredients I prepared. As long as it's brine, there's nothing special about it. It's just used to add a base flavor to the dough. When it's made into noodles, it will have a brine flavor.
"
Li Xiao nodded, and then said to the water friends in the live broadcast room: "Did you all hear what the boss just said? If you don't have fans of those spices at home, you can use other spices instead. The function of this brine is to increase the flavor.
, no seasoning required.”
Put a pot on the fire, fill it with water, and bring it to a boil over high heat. When the water in the pot bubbles, the boss pours all the spices prepared in advance into the pot.
When the boiling water in the pot meets these spices, it directly stimulates the fragrance of the spices. After a while, a rich fragrance emits from the pot.
The boss took a spoon and stirred it evenly in the pot, and the aroma suddenly overflowed and spread throughout the kitchen.
At this time, the boss emphasized: "This brine must be cooked with boiling water, so that the flavor can be stimulated when adding spices, so that the cooked brine will be more delicious. If it is cooked with cold water, this will
The flavor of the spices will not be cooked through, and the taste will be much different."
The brine in the pot boiled for ten minutes, then the heat was turned off, all the spices in the pot were taken out, and the brine was set aside to dry.
At this time, it’s time to enter the next important step, making the following seasoning.
Regarding this step, the boss introduced it emphatically.
"The seasoning below is the most important step in the whole tofu curd noodle. Don't make mistakes in any step, otherwise the taste will be much different. So when you eat unauthentic tofu curd noodles outside, it's because the noodle maker didn't master the correct method.
Skill."
The boss also joked about himself, "When I learned to make seasonings from my husband, I often made mistakes, so I never tasted good. Later, I paid more attention to these things, and then I got the taste."
Hearing this, Li Xiao also nodded seriously. Although he had tasted the taste, it was even harder for him to replicate these steps.
After all, the taste can be tasted, but the process of making noodles cannot be tasted. You can only rely on your own knowledge and insights to guess a thing or two.
So Li Xiao also listened very seriously, and the audience in the live broadcast room even more so. Some people even started to learn it directly on the spot.
The boss then took the next step and introduced Li Xiao to the ingredients for making seasonings. They were all simple seasonings, including rice vinegar, foot soaking, fresh chili, and some ingredients for home cooking.
A simple bowl of beancurd noodles consists of these condiments, and there are no other complicated things. The original bean curd noodles were also derived from Buddhist plain noodles, and there is nothing too complicated in the preparation.
After introducing these, the boss started to heat the oil in a pot, heated the oil to 80% heat, directly poured in the onions, ginger, garlic and dried chili peppers, and sauteed them with high-temperature cooked oil until fragrant. A dry and spicy flavor bloomed in the kitchen.
Come on, it directly stimulates Li Xiao's taste buds.
This aroma directly reminded him of the taste when he had just eaten noodles. The fragrance lingered on his lips and teeth, and he immediately had the urge to eat another bowl of tofu noodles.
Now is the time to learn skills. You can't be distracted. You must resist the impulse in your heart and carefully watch every step of the boss's steps. Don't miss any step.
Just when Li Xiao was seriously broadcasting, fans in the live broadcast room began to launch barrages.
"This boss's recipe is very homely. I know it right away. But the preparation of the brine is a little difficult. As for the rest, I think it's pretty ordinary. Is this the authentic way to make bean curd noodles?"
"Upstairs, you actually doubt the boss? I suspect you are here to set the pace in the live broadcast room. Where is the house manager? Kick this person out. He follows everything step by step and then starts to question. At first glance, he is a negative fan."
"That's it, new fans, don't listen to anyone's words. The things this boss teaches are all real materials, especially when making brine, boiling water is used to activate the spices. I believe many people use it when doing this step.
It’s cold water, so I wouldn’t pay attention at all. So when I first learned how to make it, I asked my wife to boil the spices in cold water. The brine that was cooked was not fragrant at all, but the one that was cooked in boiling water was really fragrant.”
"Okay, you guys, just calm down and discuss it after the boss has finished teaching these things. Don't disturb other people's study."
...
While the fans in the live broadcast room were expressing their opinions, the boss had already reached the final step.
The boss put in all the prepared seasonings and stir-fried over high heat. After frying for about a minute, he brought a bowl of cold water from the side and poured it directly into the pot.
"This seasoning can be boiled directly over high heat. Next, we will ferment the dough with brine." The boss turned around and took out the fermented dough from the basin.
The brine placed aside has also cooled down, forming an oily film on the surface, but you can still smell the faint scent of the brine.
The boss put the dough in a huge basin, then took a leaky steaming tray and placed it on top of the basin, leaving some space between the top and bottom.
Then slowly pour the brine from the leaking steaming tray. Since the opening on the steaming tray is relatively small, the brine is poured slowly.
"This brine fermented dough requires time to allow the flavor of the brine to completely penetrate the dough, so that the fermented dough will have the aroma of the brine," the boss said.
Li Xiao nodded and recalled the steps of making the seasoning just now. There was no spice in it from beginning to end, it was just the taste of some ingredients and seasonings.
But when he ate the tofu noodles, in addition to the spicy and sour flavor, there was also a strong braised aroma. At first, he was curious about where the braised flavor came from, so he thought that he should soak it in the brine first.
in the dough.
There are many small holes in the fermented dough. If you soak them in brine at this time, they will all be immersed in the dough. During the fermentation, all the flavors of the brine will be absorbed.
However, the soaking time in brine should not be too long, otherwise it will affect the fermentation of the dough, and the dough will be out of shape and soft when rolled out.
Pour all the brine in the pot into the dough. The boss takes a small bag of white powder from the side, sprinkles it evenly on the brine, and then waits for the fermentation time.
"What is this white powder?" Li Xiao couldn't help but asked curiously.
He had already guessed the previous steps in his mind, but adding the white powder made him a little confused, thinking it was the boss's unique secret.
While the dough was waking up, the boss's hands were freed and he smiled: "The thing I just put in was baking soda. The dough absorbed too much brine, which made the dough inside a little sticky and not so strong when rolling it out."
, putting something like this can solve these problems very well.”
Li Xiao suddenly realized that when he ate the tofu noodles, he thought they were very chewy, but when he thought they were dough soaked in brine, his doubts increased greatly.
If a large amount of water is suddenly added to any fermented dough, it will destroy the elasticity of the dough, which means it will neutralize the noodle alkali in it, making it impossible to roll out noodles.
A small packet of baking soda can solve this problem very well.
Li Xiao learned another secret.
After waiting for ten minutes, the boss took the dough out of the brine. Just when Li Xiao was about to think that the boss was starting to roll the dough, the boss shocked him with the next step.
I saw the boss put the dough on the steamer and steamed it for about five minutes before taking it out of the pot and finally setting it aside to cool.
Li Xiao continued to ask: "The dough soaked in brine needs to be steamed? What is the function of this step?"
The boss explained patiently: "Although baking soda is placed in the dough that has just been taken out of the brine, its stickiness has been diluted a lot by the brine. At this time, put it in a steamer and steam it for a while.
If you do this, the dough will become elastic again, and it will be more elastic than before.”
Twenty minutes later, the boss took the fermented dough to roll out the dough and directly performed a professional roll on Li Xiao.
I saw that the dough seemed to be full of vitality in the hands of the boss. He rolled it up and down, rolled it into a round shape with his hands, and then rolled the dough into a long oval shape, and then divided it into small pieces with a knife.
The hands were flying up and down, and those small pieces of dough were quickly rolled into strips, and then they were all put together, flying back and forth. I don't know how many small pieces were flying, and the thick dough slowly became delicate.
Soon, these thick strips turned into thin noodles, and the boss stretched them very long without breaking.
When the water friends in the live broadcast room saw this scene, they started posting comments one after another.
"666, I'm stunned by this boss's skills. Making noodles is a laborious task. I didn't expect that the boss would manipulate him like this. This is even better than some male ramen chefs."
"The elasticity of these noodles is also very good, isn't it? It's so long that it doesn't break. This is the first time I've seen such long noodles. It can be compared with some Longxu noodles."
"This dragon beard noodles is made with special alkaline water. There is no comparison between the two. I just didn't expect the boss's method to be so effective. I will do the same when making ramen in the future."
...
The boss's surprising approach opened the eyes of the fans in the live broadcast room and gave them a new understanding of how to make noodles.
At the same time, this also deeply shocked Li Xiao, who couldn’t help but sigh at the breadth and depth of Chinese pasta.
Different schools of noodles have different cooking methods, and each has its own merits. Whether it is the way of making noodles or seasonings, any kind of pasta has made achievements in its own field.
Just like the contention of a hundred schools of thought during the Warring States Period, each one bloomed its own advantages.
This boss has developed his own making techniques to the extreme and opened up a new path for noodle making.
He silently remembered this method in his mind, which was very helpful for making delicious food.
It took a full hour, and there were more and more customers in the store. The boss turned around, looked at Li Xiao and said: "The process of making this bean curd noodles is just like what I just said, and then it's cooking the noodles. I won't go into it one by one later.
Shows."
Li Xiao knew that after being taught here, he had learned all the ways to make bean curd noodles, so he quickly said thank you.
"You're welcome. If you diners from other places like our bean curd noodles in Zunyi, it also proves that our food is good. I want to share this delicious food with you. Next time you have time to come to Zunyi, come and eat it.
A bowl of bean curd noodles will give you the taste of memories.”
As the number of customers in the store increased, the boss became busy.
Li Xiao came out of the bean curd noodle shop and watched the barrage in the live broadcast room, and couldn't help but feel strange.
"Brothers, this boss is indeed a kind-hearted person. He taught us how to make it step by step. After seeing this process, I thought that this tofu noodles is not a simple bowl of tofu noodles, but the hard work of a person who loves food."
Whether it is from making dough to rolling dough or making condiments, one word is reflected: attentiveness.
No matter how simple the process is, as long as you do it carefully, you can always make a good taste. This is something that a gourmet will spend a lot of time pursuing.
Using simple processes to create complex flavors from simple ingredients is what any chef is looking for.
Li Xiao believes that the owner of this bean curd noodle shop has achieved this because she puts her heart into making noodles.
