Chapter 573: When Egg Sauce Is Mixed with Hand-Made Noodles, Even Those Who Have No Appetite Will End up Eating a Big Bowl! 【Please Subscribe】

"Lao Yuan, have you started stir-frying?

As soon as Dai Jianli walked into the kitchen of Building 8, he shouted inside.

Yuan Debiao poked his head out from the pastry area, holding a two-meter-long rolling pin in his hand, like a golden hoop:

"No, I'm just about to roll out the noodles. Egg sauce is suitable for mixing with noodles. The noodles I bought are a bit boring, so I'm going to make some hand-rolled noodles...Brother Lin is here just in time. He will try our egg sauce noodles later. ."

Lin Xu said:

"Making noodles by hand is my forte. How about I do it?"

When Yuan Debiao heard this, he immediately became happy:

"I've almost forgotten about this. The main specialty of Linji Food is hand-made noodles. Then we can open up and enjoy it later."

Lin Xu washed his hands and saw a large amount of noodles in the basin. He used his fingers to test the degree of relaxation.

He said to Yuan Debiao:

"You can't roll it out yet. It needs to rest for a while. Why don't you make the egg sauce first? Once the sauce is done, the noodles can be put into the pot quickly. This way, it won't be lumpy and will taste more delicious."

For people who are not good at rolling noodles, it will take half a day to make noodles by hand.

So Yuan Debiao planned to start in advance and wait until the noodles were almost rolled before making the egg sauce.

Now that Lin Xu has taken over the dough making, he is going back to the cooking area next to him to make the egg sauce and show Brother Lin how to make the sauce.

"Almost every household in the Northeast eats egg sauce. It is indispensable in steamed buns, noodles, dipping vegetables, rice dumplings, etc. There are many ways to make it, and each household has a different recipe."

Speaking of Northeastern cuisine, Yuan Debiao is full of pride.

Although the Northeast's economy is now in decline, before workers were laid off, Northeasterners had always been the leaders in the country. They not only lived a prosperous life, but also had abundant materials.

While the supply of meat and eggs in other places is still relatively tight, Northeasterners have already come up with new tricks with eggs.

Egg sauce is one of the representatives.

Yuan Debiao brought a basin and banged twenty or thirty eggs into it.

The staff meal in Building 8 today is egg sauce noodles at noon, so prepare more to avoid not having enough.

After breaking the eggs into the basin, he put a spoonful of salt, a little sugar, and a spoonful of high-strength white wine inside.

Then, use a whisk to beat the eggs.

"Normally, there is no need to add salt to the egg sauce, because the sauce contains salt. Adding too much sauce will be too salty and taste too salty, but you have to put a little bit in the eggs."

Yuan Debiao explained to Lin Xu while he was busy.

Adding salt to the egg liquid will make it easier to form filaments in high-temperature hot oil, making the egg sauce taste better.

The use of sugar to enhance the freshness of eggs makes the eggs more umami-rich.

As for high-quality white wine, it can quickly evaporate and take away the odor of eggs when they are cooked.

Making this sauce at home may not be as elaborate, but in high-end restaurants, especially places like Diaoyutai, every step is paid attention to.

Beat the eggs and set aside.

Then start preparing the sauce you need.

Under normal circumstances, you only need to use packets of soybean paste to make egg sauce.

But Yuan Debiao added some dry yellow sauce mixed with broth on the basis of soybean paste.

Soybean paste saves time and effort, but if you want to pursue the fragrance, you have to add some dry soybean paste. Only in this way can the flavor of the stir-fried sauce be strong enough.

Dai Jianli said to Lin Xu:

"To put it bluntly, this is actually a fried sauce made with eggs. It is not very different from the fried sauce made with diced pork. As long as you add more oil and fry for a while, and then add the eggs after the sauce is fragrant, it will basically not be unpalatable. "

After the sauce is fragrant, add the eggs?

Lin Xu was a little curious. Are eggs added to the sauce?

Yuan Debiao glared at Dai Jianli:

"If you don't know how to cook, don't beep. You have to fry the eggs first and then stir-fry the sauce. If the eggs are not good, it won't matter how fragrant the sauce is."

Mix the dried soybean paste and soybean paste together and stir evenly.

Then add a small spoonful of pepper noodles, a spoonful of oyster sauce, a spoonful of light soy sauce, a spoonful of shrimp paste, two spoons of sugar, and two spoons of rice wine.

Stir evenly again and make the sauce as thin as possible so that the aroma can be brought out more easily.

Lin Xu was now familiar with Yuan Debiao. When he saw the pepper noodles, he took the initiative to ask:

"Chef Yuan, why do you put pepper noodles?"

"In order to add flavor to the sauce, this will make the sauce taste more appetizing and go with the meal."

After Yuan Debiao finished speaking, he put the seasoning aside and began to prepare chopped green onion, minced ginger, red pepper and green pepper.

Cut the ginger into fine pieces, but not too much, otherwise the sauce will taste heart-burning and too painful for people who don’t like ginger.

Generally, just chop it up and add less to add flavor to the sauce.

As for the chopped green onions and two types of peppers, cut them all into the size of soybeans.

When he was busy working, he did not forget to remind Lin Xu:

"You can almost finish the sauce today in one meal. If you make it at home, fry the egg sauce first, then take out some and put some garnishes on it and fry it again. The sauce with added vegetables needs to be eaten in one meal. The leftovers will not taste good. .”

Pure egg sauce can be stored in the refrigerator for a long time, and it can be reheated when eating.

But after adding chopped green onions and green and red peppers, there will be some strange smell when placed in the refrigerator, especially green onions, which are prone to smell of green onions, so they should be separated.

Lin Xu didn't expect that there was such a thing.

He secretly made a note to make a meal of egg jam when his father-in-law comes back from a business trip.

At that time, prepare some vegetables suitable for dipping such as green onions, cucumber strips, lettuce leaves, cherry tomatoes, cherry radish, tofu skin, etc., so that my father-in-law can experience the charm of Northeastern dipping sauces.

When everything was ready, Yuan Debiao started production.

Heat the oil in a wok, moisten the wok first, then add a small pot of cooking oil into it.

When frying eggs, you need more oil, so that the eggs will be fluffy. After frying, the excess oil will be filtered out and used for frying the sauce, so there will be no waste.

The oil in the pot was heated quickly.

Yuan Debiao did not pour the egg liquid directly into it, but stirred it in the pot a few times with a spoon to let the hot oil in the pot rotate.

Taking advantage of this turning force, he slowly poured the egg liquid into the pot.

While pouring and stirring, the egg liquid fell into the pot, and while it was forming, filaments were pulled out one after another.

This step is a bit like the scrambled egg shreds in Yangzhou fried rice, but unlike the egg shreds, the egg sauce only requires the egg cubes to be slightly stretched.

Mixed into the sauce in this way, the eggs can catch more sauce and taste more delicious.

Moreover, the soft egg pieces have crispy texture, which makes it richer and more delicious.

Soon, all the egg liquid was poured into the pot, and under the high power of the professional stove, it all quickly turned into lumps.

Yuan Debiao stir-fries twice quickly until the surface of the eggs is slightly charred, and then uses a large colander to scoop the eggs out of the pot. When serving, press the eggs with a spoon to squeeze out the excess fat.

But don't squeeze it too hard, you have to let the egg cubes contain some fat, so that the egg sauce will be delicious.

Put the eggs into a basin. The oil in the pot is almost hot now.

Yuan Debiao poured the chopped ginger into the pot, fried it with scrambled eggs until the aroma was released, then poured the prepared sauce into the pot and started to stir-fry the sauce.

This is a step that tests your patience.

Use a spoon to constantly stir and stir-fry in the pot, allowing the sauce to cook repeatedly in the pot.

Just like making fried meat sauce for fried noodles, there is a lot of oil left in the scrambled eggs, but not long after the sauce is poured in, all the fat in the pot disappears.

This is because it is absorbed by the sauce.

Continue to fry until the water in the sauce is almost fried and the fat will appear again.

Yuan Debiao said to Lin Xu while fiddling with it:

"If you make it at home, you basically form the eggs and pour the sauce directly into the pot. It's a one-pot dish. It's relatively simple, but the disadvantage is also obvious, that is, the sauce is not fragrant enough."

Many people think that restaurant cooking methods are cumbersome and troublesome, but they do this to make the food more delicious, with a stronger aroma and a better texture.

It is the experience gained by countless senior masters.

And family practices are all kinds of compromises.

If the firepower is not enough, then compromise and make it in batches.

If frying is not convenient, then fry it instead.

Since I can't get in and out of the pot frequently, I switch to the lazy way of making dishes in one pot.

Under such a compromise, the dishes produced are naturally not as good as the restaurant's fast-paced cooking methods. Many professional chefs are helpless with this restriction.

And the more professional a chef is, the easier it is for him to fail on a small family stove.

Because the firepower is small and the temperature rises slowly, people who are used to professional stoves suddenly cannot follow the feeling when suddenly using a small family stove.

When I first started stir-frying, white steam was constantly coming out. After the smoke subsided, the aroma of the sauce gradually became apparent.

Yuan Debiao said:

"I really want to drag the boss of the shop where I visited yesterday to see how the real Northeastern egg sauce is made. The fried one is so unpalatable and there are still some left. Originally, I thought they were all fellow villagers. Let's say a few words. . But as soon as I opened my mouth, the other party said, I’m the most annoyed by Internet celebrities like you. You always ask for free orders. If you dare to ask for free orders today, I’ll call the police immediately!”

Hey, are there any restaurants like this in the capital?

Dai Jianli is very experienced in this matter. He smiled and said:

"When doing a store visit program, no matter what time, don't take the initiative to communicate with the store. What should you say? If you have any ideas, you can give a few gentle reminders in the program. If people don't listen, forget it."

After speaking, he looked at Yuan Debiao's size and asked curiously:

"You're so big, how dare the store owners act so carelessly? Aren't you afraid of beating them up?"

Yuan Debiao smiled:

"They are eager for me to do something. Once I do it, they will never come out unless they lie in the hospital for a year...I now understand why you all go to big restaurants when visiting stores. Big hotels want face and won't do anything random, but small restaurants , I will sort out all the nonsense for you."

Lin Xu smiled.

Did you just see it?

As for Senior Brother and Lao Dai, if they really go to a small restaurant to find fault, they will probably be chased for a few streets by the owner with a kitchen knife. In a big restaurant, they not only care about their face, but also care about their reputation on the Internet, so they don't dare to mess around.

And every time they visit a store, the two try to explore the store's advantages.

You can't criticize all the time, and you have to talk about your merits, otherwise your business will be ruined, and if someone bites you back, it won't be much trouble over nothing.

The sauce in the pot was fried for about five minutes and gradually became oily.

At the same time, the aroma of the sauce becomes more intense.

The sauce is thicker now, so you have to fry it for a while. The fat will seep back into the sauce, making the sauce in the pot slightly thinner.

That's when it's time to put in the eggs.

Yuan Debiao poured the chopped green and red peppers and chopped green onions into the pot and continued to stir-fry.

Let the spicy flavor of the ingredients be absorbed by the sauce and fry the ingredients at the same time, making it more enjoyable to eat.

Stir-fry for another two minutes. When there is no fat in the pan, pour the previously scrambled eggs into the pan and stir-fry quickly to coat the eggs evenly with the sauce.

It didn't take long for the scent to waft out again.

Compared with before, this fragrance has the freshness of eggs and shrimp paste, the freshness of green and red peppers, the fragrance of chopped green onions, and the fragrance of sauces. The various flavors are mixed together, making people hungry enough to smell it.

Yuan Debiao poured the sauce from the pot into a basin. Lin Xu kept the whole process in mind and went to make the noodles.

Not long after, the hand-rolled noodles were ready and lunch officially began.

Put the noodles into a big bowl, scoop some egg sauce into it, stir it, and take a bite with chopsticks. It feels so satisfying.

Especially when you eat soft and juicy eggs, it is more enjoyable than eating meat.

Yuan Debiao filled a large bowl, took a sip and said:

"Brother Lin is really good at rolling the noodles with his hands. It is smooth and chewy and makes the egg sauce even more delicious."

Lin Xu smiled and said:

"Hey, the egg sauce makes the noodles more delicious...Does Chef Yuan have any plans after dinner? Are you going to visit the store today?"

"I won't go. I have to find out where is the best place to visit and find a direction. A store that is too small is not suitable and may cause trouble. It would be better to go to a big hotel."

This really needs to be planned well. For example, Senior Brother and Lao Dai basically look for hotels with a per capita price of more than RMB 500.

The bigger the hotel, the more it cares about reputation, so the two of them haven't been slapped by anyone yet.

After Yuan Debiao finished speaking, he looked at Lin Xu and asked:

"I have nothing to do in the afternoon, does Brother Lin have any plans?"

Lin Xu then said:

"I want to learn how to make snowy bean paste. I feel that this dish is quite difficult. If I can learn it, I can make it for my elders later. They should like this dessert dish."

"Okay, snowy bean paste is easy to learn, it's not too difficult for you."

Dai Jianli originally planned to go back after the meal, but when he heard that there would be activities later, he also stayed. Since he was making snowy bean paste, let's try it.

This kind of dessert dish fried at low temperature is really quite popular.

The three of them chatted about noodles. After finishing one bowl, they each filled up another bowl.

Lin Xu usually eats noodles in a bowl, but today when he mixed the noodles with egg sauce, he felt like he couldn't stop the car.

No wonder someone on the Internet said that every time they make egg sauce noodles at home, there is nothing left.

He originally thought that egg sauce noodles were the same as fried noodles, but when he tasted them, he realized that egg sauce was a little less greasy and plump than fried noodles, while at the same time it had a bit more flavor.

Overall, the sauce is fragrant but not greasy, and full of umami. Without the noodles, it is actually better than fried noodles.

The advantage of fried noodles is that they use seven plates and eight bowls of noodles to neutralize the greasiness of fried noodles, while various side dishes also make the taste richer.

The egg sauce doesn’t need to be so troublesome, just mix it into the noodles and eat it directly.

In general, fried noodles with soy sauce seem to be the taste of poor bannermen, while noodles with egg sauce are the daily life of ordinary people, and they taste better.

After two bowls of noodles, Lin Xu actually wanted to eat some more, but his stomach was already a little bloated.

So he had to put down his chopsticks and planned to cook a meal in the store for everyone to try.

After Yuan Debiao finished eating, he started to make snowy bean paste.

This is a representative dish of Northeastern ladies' cuisine. It has dominated the Northeast together with shredded sweet potato for many years. However, these two dishes have now been withdrawn from the order of most restaurants.

The reason is very simple. It is too troublesome to make, especially snow bean paste. If you are not an acquaintance, the chef will not be willing to pay more money.

The so-called lady's dish is the collective name for sweet dishes by Northeasterners.

A simple lady's dish not only expresses the attributes of the dish, but also shows the domineering tiger temperament of Northeastern men.

Ladies’ dishes are prepared for ladies. As a grown-up man, where are you going with your chopsticks? Come on, let's drink this cup of white wine first!

When people in the Northeast eat, they only order women's dishes when there are ladies at the table. If it's all men's dishes, it's basically just a table of wine and food, and each person has to cook a half-pound knife first.

Dai Jianli looked at Yuan Debiao and asked:

“There aren’t many restaurants in the Northeast that can serve snowy bean paste, right?”

"Basically, they don't make it. Unless they are acquaintances or some Internet celebrities come to the store, the store will take the trouble to make something... Isn't your Sichuan cuisine like Snowflake Chicken Nao like this? Do ordinary small restaurants make it? "

"What the hell, even if someone makes it, the taste is mediocre. In order to save money, some restaurants even use luncheon meat and diced ham sausage instead of diced ham. They don't even know the ingredients. Do you think that thing is edible?"

Although there is only one word difference between ham and ham sausage, the taste, taste and price are all very different.

Ham is an indispensable ingredient for high-end dishes in all major cuisines. As for ham sausage, it is also suitable as a partner with instant noodles.

The kitchen in Building 8 has prepared red bean paste, and it has all been kneaded into balls.

Lin Xu weighed it and found that each group weighed about twenty grams, so there was not much difference.

Yuan Debiao put these red bean paste fillings into potato starch and rolled them so that the surface is covered with starch, so that the protein paste can be easily hung.

Once coated with starch, set it aside and start beating the egg whites.

Egg white paste is the key to making snow cream bean paste, and it is also the soul of this type of dish. As long as you master the method of egg white paste, you can use it to make snow cream chocolate, snow cream custard, snow cream black sesame, and snow cream taro. If you master the various small desserts such as puree, snow cotton purple sweet potato puree, etc., it is equivalent to mastering the entire dessert cuisine.

In the past, making this dish required beating egg whites by hand. The egg whites had to be completely beaten to the point where they would not fall over when inserting chopsticks. This was a huge test for the cook's physical strength and energy.

But now that we have an egg beater, this step is much easier.

Technology changes life, this is not something we say casually.

When Yuan Debiao started beating egg whites with a whisk, on the other side, Luo Shan and Uncle Gao, accompanied by Lin Hongqi and his wife, began to inspect the entire scenic spot...

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