I didn't expect that Zhao Youqian would actually prepare such a dish for Hong Qigong. The Heavenly Master stroked his beard and smiled.
"Store manager, please give me some Yangchun noodles, too!"
"I'm used to eating big fish and meat, so it's good to have something light like this once in a while."
It was no surprise that Master Tian would suddenly ask for a taste of Yangchun noodles. Zhao Youqian just nodded and continued his business.
Shang Xiuxun and Zhang Xiaofan, who had been watching the production beside him, also raised their hands to place an order.
Just as the old master said, if you are used to eating well-made dishes, there are similar dishes from all walks of life, such as Yangchun noodles, which will make them feel familiar and close.
Even if the taste of soy sauce is different, even if the dashi is made, it will be much better.
But the delicious part is by no means complicated.
Even Hong Yi joined in the ordering process. After all, he has a deep memory of noodle dishes, and he also wanted to try Zhao Youqian's skills in making other noodle dishes.
Different from the grand and rough style of Shaanxi handmade noodles, the delicateness of southern soup noodles is not only in the noodles themselves, but also in other toppings, broth, and even the thin layer of fat floating on them.
A good bowl of Yangchun noodles should pay special attention to white noodles, red soup, clear oil, fragrant green onions but not pungent.
Of course, Zhao Youqian used a little bit of his own understanding and did not use the most common handmade white thin noodles. Instead, he chose duck egg noodles made from whole duck eggs. The smoothness and texture of the noodles are higher than those of ordinary Yangchun noodles. A level.
The rest of the things were prepared just a short time ago, and it definitely took no more than half an hour.
The chopped green onions used are three-star green onions, which are unique to Yaozhou Bay Island. They have a sweet taste and thick green onion leaves, but they don’t have the pungent smell of green onions.
Then mince it finely, mix the green and white parts of the scallions, pour the hot lard into the noodles and broth, and cook the chopped green onions in a bowl, so that the unique sweet taste of the three-star green onions will also be mixed into the soup and noodles. among.
Forming a complex taste experience.
Of course the most important thing is the soup and lard.
The lard must be freshly boiled, and it is the lard produced by the sister-in-law who cuts the fat pork belly just out of the pot.
Not much, just one spoonful is enough!
This kind of lard that has just been boiled has not been precipitated, has the richest aromatic substance, and is not greasy at all. It is best paired with the lightest Yangchun noodles.
The soup is also very particular. You cannot add other things to it. After boiling the big bones and spine, add some ginger slices before boiling, and then simmer it over low heat for three hours. In this way, the taste of the bone soup will be better. It is thick, not turbid and greasy, and can show a light and clear taste and color after filtering.
What adds red to the soup is soy sauce. There is no distinction between dark soy sauce and light soy sauce here. The best newly brewed soy sauce in autumn is also called autumn oil. It tastes just right in this season of the year.
The color is neither thick nor light, and the taste is not salty nor overly sweet or bland.
One spoonful of lard, half a spoonful of autumn oil, add some salt and white pepper, and finally add the duck egg noodles that have been cooked in boiling water until medium cooked, add chopped green onion, pour in the lard, and pour in the broth, one portion It may seem simple to make, but actually the Yangchun Noodles are made with great care.
If you think this tastes too bland, there are other braised vegetables that can be put on a plate and eaten with it, but they will never put the toppings directly on the Yangchun noodles like ordinary soup noodles.
Otherwise, it will take away the light and refreshing flavor of Yangchun Noodles.
Tony Stark is good at everything, but he can't enjoy this light flavor. He thinks the taste is too dull. Whenever Zhao Youqian cooks some southern Fujian cuisine or light cuisine from Guangdong Province, he doesn't like it very much.
After all, it is a local American taste. It likes strong flavors and even sweeter roasted food. This is no different from the Westerners Zhao Youqian knows.
Of course, he was also influenced by Zhao Youqian and his love for spices, which made Tony also like spicy food.
But I’m still not that enthusiastic about Yangchun noodles.
The only thing is that you are subject to the rules of Zhutian Restaurant. Once you have ordered, you cannot change your order. Whether you finish it or not is your business, but there is no possibility of adding more.
After all, although the ingredients and cooking time are short, everyone changes their orders. If you do this a few times, even if Zhao You has a sous chef to help him, he will be too busy.
So unless the food allows it today, the only thing you can add is that you have already finished one portion and then order something else.
Otherwise there is no possibility of replacement.
Our Iron Man didn't expect that when he came to Zhutian Restaurant to celebrate, he actually had to eat some clear soup and water.
Fortunately, there were some braised vegetables to go with it and a piece of elbow meat, otherwise he wouldn't have known how he would have swallowed his bottle of champagne.
Seeing others starting to order Yangchun noodles, Tony knew that noodles were a bit scary, so he had to try what he ordered, right? What’s more, he just didn’t like it relatively speaking.
He still trusted Zhao Youqian's craftsmanship very much, so he gave it a little thumbs up.
I have been scalded by this seemingly lukewarm soup several times before, and I will never make this novice-level mistake again.
Tony Stark seems to have a bit of a Yaozhoutong attitude.
Picking up the ceramic spoon that Zhao Yougan had prepared, he first skimmed off the shiny lard on top, and immediately a burst of heat rushed out, and then he took a spoonful of the red soup at the bottom.
It has a light soy sauce red color and is paired with light bone broth. It doesn't have a strong soup flavor, but it has a very continuous aroma.
It also made Tony look forward to it a little more.
You must know that in Zhutian Xiaotuan, you can drink too much of any soup. It is really rare to find a soup that looks ordinary in terms of color, preparation, and aroma.
Yes, it’s just ordinary!
Even though Zhao Youqian used various cooking techniques to improve the quality of this dish, in comparison, even the long aroma can only be rated as 'ordinary' among the many soups in Zhao Youqian's cuisine.
This is not Tony's own evaluation alone, but the feeling shared by Zhao Youqian and other diners.
But there is one thing that Zhao Youqian is very sure of. The ordinary quality and characteristics are not shortcomings, but because they are ordinary, people can feel every detail in the soup.
There is no need to use special means to open up the taste buds of diners. Just tasting it normally and having a complete feeling is what he wants to bring to every diner when he cooks this Yangchun Noodles.
Ordinary and ordinary delicacies are just like an ordinary day spent every day, but looking back, isn't most of life filled with this kind of ordinaryness?
Find strength and touch in ordinary time.
It was as if Tony drank the soup in one gulp. It was not as stunning as Zhao Youqian's usual dishes, and even seemed a bit bland and tasteless.
However, his hand involuntarily reached for the noodle bowl again and scooped up a spoonful of soup that exuded a light red color.
Put it into my mouth again...
And that faint taste continues to spread but is completely indelible, directly penetrating into the bone marrow, mind, and soul. The simple taste constitutes life, and also constitutes the essence of this dish!