Chapter 692 High EQ: Weight Loss Has Hit a Plateau! Low EQ: I’m so Greedy that I Want to Show Off! 【Please Subscribe】

“Is the dough ready?”

Lin Xu walked into the pastry department, looked at Niu Chuang and asked.

"It's reconciled. It took less than ten minutes to reconcile. It can't be used now, right?"

As Niu Chuang spoke, he opened a nearby basin. Inside was a dough stained with dry flour, which looked a little hard.

Lin Xu looked at it and said:

"Okay, this kind of alkali mass will become softer and softer. You have to press it quickly while it is still hard. Otherwise, if it becomes soft later, you will not be able to use the bamboo pole to press it."

When Niu Chuang heard this, he immediately picked up a bowl-sized smooth bamboo from the pastry area and inserted the thick end of the bamboo into a fixture on the inside of the chopping board.

Lin Xu took out the dough and put it under the bamboo.

Niu Chuang straddled the other end of the moso bamboo with his legs and began to press the noodles with a jump. This step is exactly the same as bamboo rising noodles. However, in places such as Wuhu and Zhenjiang, it is not called bamboo rising noodles, but jumping noodles.

The chef holds the bamboo and prepares the noodles in a few jumps. It is quite expressive to call it jumping noodles.

As the moso bamboo is rolled, the originally round dough becomes flatter and flatter. When the dough turns into a dough piece of about two centimeters, stop, fold the dough piece in half, and then continue pressing.

Fold it in half and roll it three times in this way. The originally dry and hard dough actually becomes soft, and the rolled dough sheet is also very smooth and very beautiful.

"Hey, it's really different after adding alkaline noodles."

Niu Chuang was a little surprised. He originally thought that the car would overturn if he ran over it so blindly, but he didn't expect that this was the correct way to use it.

Xiaodao noodles are different from Lanzhou beef noodles. Alkali is added when kneading the noodles, while beef noodles are made by adding lime water after the dough is formed. The two may seem similar, but the final results are completely different.

Lin Xu said:

"You don't cook the noodles as soon as they are ready. You have to wait a while after cutting them to make the noodles softer. In this way, they will be soft, fragrant and smooth, and the elderly and children like to eat them."

The knife noodles are not as springy as the bamboo noodles, nor are they as chewy as the hand-rolled noodles from the north, but the texture is soft and glutinous, and the glutinous and slippery texture still makes many people miss it.

At this time, the dough has gradually become softer. Lin Xu did not continue to crush it with moso bamboo, but picked up the rolling pin and continued to roll the dough that had been crushed by moso bamboo into thin slices.

The moso bamboo is only roughly treated, and the noodles become smooth and smooth, but the thickness of just over two centimeters still cannot be directly processed into noodles.

You need to continue rolling it with a rolling pin.

During the rolling process, sprinkle some dry starch on the dough from time to time.

This will not only prevent sticking, but also make the dough smoother and taste better.

After rolling out the dough thinly and stacking it together, Lin Xu picked up the kitchen knife and started cutting the noodles.

To be precise, this step should be shredding, because the copper wire needs to be as thin as this, so that the thin noodles can be cooked by rolling them in water, and they will taste soft, fragrant and smooth.

Cut out thin noodles and don't rush to cook them. Instead, sprinkle some dry starch on them first and shake them loose.

Next, fill the large pot used for cooking noodles with water and start boiling the water.

Taking advantage of this gap, Lin Xu went to check out the soup stock he needed. The crucian carp soup and pork bone stock soup had already been boiled, and Che Zai also blanched some vegetables.

When the stock and fish soup are served, salt, light soy sauce, sugar, pepper and other seasonings are added.

When the noodles are cooked, just scoop a spoonful of it into the bowl. There is no need to add any additional seasoning.

Bringing the soup stock, green vegetables and other ingredients to the noodle cooking pot in the pastry department, Lin Xu took another stainless steel wok, heated it up, poured the shrimp roe to be used, and roasted it again.

Although the shrimp roe is roasted, the umami flavor is insufficient after a long time. It is best to re-roast it before eating, so that the umami flavor of the shrimp roe will be more intense and delicious.

At this time, there were many people sitting outside, and everyone was waiting to eat the noodles. Even Uncle Yu from the supermarket next door was sitting in the booth with anticipation, wanting to try the so-called noodles. tasty.

By the time Lin Xu finished frying the shrimp roe, the water in the noodle pot was already boiling.

He said to the cook next to him:

"Let's start setting up the bowls. Put a small spoonful of cooked lard in each bowl."

After saying that, he scattered the noodles into the pot.

The large stove specially designed for the kitchen has super strong firepower. From the beginning to the end of the noodles, the boiling in the pot never stops. Using this boiling water to cook noodles, even if the noodles are of poor quality, the cooked noodles will be particularly delicious.

The reason is that boiling water can completely wash away the starch on the surface, making the noodles smoother.

However, this method of cooking noodles in boiling water can only cook thin noodles, and they must be taken out immediately after cooking, otherwise the noodles will become soft, swollen, and cooked.

Zhuang Yizhou, as a Sunan native, is no stranger to this kind of noodles.

He smiled and said:

"When cooking noodles, put a pot lid in it. Zhenjiang's famous pot lid noodles. It is said that the pot lid used in the oldest restaurant has been used for cooking for hundreds of years..."

Che Zai was a little surprised:

"What do you mean by putting a lid on the pot? Are you going to put the oil fumes on the lid back into the noodles?"

Zhuang Yizhou was not very familiar with this kind of pasta, nor did he know much about similar allusions. At this moment, he was asked a question unexpectedly by the car guy, and he really couldn't answer it.

Lin Xu took over the conversation and said:

"Actually, it acts as a little cold water. Boiling water will cook the noodles, so I put a pot lid in it to let the water temperature in the pot reach a boiling state. However, it cannot boil because of the lid, so the noodles are cooked. It’s faster, it’s a little later, and it won’t be cooked to pieces… It’s a way to save charcoal.”

In the past, charcoal fire was more expensive. If you put cold water in the pot, it would increase the amount of charcoal fire.

Putting a lid on the pot can provide some cold water, but it will not cause the warm water in the pot to drop and extend the cooking time.

It's just an indirect way to save fuel.

As for the legends about the Shandong woman who traveled thousands of miles to find her husband, or the Emperor Qianlong's private visit in disguise, just listen to it for fun, there is no need to take it seriously.

The noodles boiled in the pot for about thirty seconds. Lin Xu turned off the heat, held a colander in one hand and chopsticks in the other, took out the noodles in the pot, and then poured them into a bowl with lard.

The chopsticks should not be loosened when placing the noodles, and the noodles should be slowly placed at the bottom of the bowl.

When it reaches the last ten centimeters, spread it along one side of the bowl to the other side, so that the noodles lie parallel to each other in the bowl, which looks very beautiful.

The dough in the Yangtze River Delta region, whether it is small knife noodles, Yangchun noodles, big meat noodles, or eel noodles, the steps for serving the noodles are basically the same.

Always place the last chopstick noodle flat on the top so that the noodles appear parallel one by one to increase the beauty.

Arrange the noodles, pick up some hot vegetables with chopsticks, pour a spoonful of fish soup or stock, add a pinch of chives, and then top with a small spoonful of shrimp roe. This bowl of delicious-smelling knife noodles is officially completed. .

The shrimp roe should be put last and sprinkled on top, which makes it more delicious. Moreover, the shrimp roe on the top and the lard on the bottom are fresh and fragrant, which can create a huge impact on the taste.

Pour bowls of noodles into bowls, add side dishes, pour hot soup, sprinkle with shrimp roe, and quickly send them outside.

Logically speaking, you cannot use blanched green vegetables for this dish, and you must use prepared green vegetables.

The so-called green head generally refers to the toppings made of green vegetables. Eating it with noodles can not only increase the taste, but also provide nutritional balance.

Outside the kitchen, Aunt Sun looked at the noodles in the bowl with a dazed look in her eyes:

"I really didn't expect to be able to eat the delicious food from my hometown in Wuhu in the capital. This noodle looks so tempting, unlike the noodles in the north, which are always messy when served to the table."

The noodles lay neatly in the bowl one by one, which really looked pleasing to the eye.

The granular shrimp seeds on top give people a little more desire and thoughts to explore.

"Wow, is this shrimp roe noodles? It smells so fresh."

Shen Jiayue sighed in praise, picked up the bowl and was about to eat, when Aunt Sun reminded:

"Don't eat it. Stir the noodles first. Lard is usually put under the noodles. Eat it without stirring. You may eat a mouthful of lard later and you will get tired."

Shen Jiayue turned it over with chopsticks, and sure enough, a large ball of oily flowers came out from underneath, exuding a strong fragrance.

"Ha, there is indeed lard!"

When Aunt Sun saw this scene, she felt that Lin Xu's knife-cutting was more authentic.

Zeng Xiaoqi on the side held the bowl and smelled:

"Oh, this taste makes me wake up early... As the saying goes, happiness alone is not as good as happiness among everyone. I have to take a photo and send it to Yan Baobao so that she can also experience the delicious taste of the noodles."

As soon as he finished speaking, there was a sound of high heels going up the stairs.

Immediately afterwards, Chen Yan appeared in front of everyone carrying a bag.

"Hmph, I knew some people would put poison, so I threw myself into the trap."

The recent weight loss plan has been very successful. Chen Yan has perfectly lost weight to 99 pounds, her skin has become firmer, and her belly has disappeared.

Originally, she was supposed to take advantage of the victory, lose another ten pounds, and claim the title of the most beautiful girl in the industry.

But for some reason, every time her weight dropped below 100 pounds, she couldn't help but want to eat something, as if she had reached the limit of losing weight.

This inexplicable feeling made Chen Yan very distressed, so she decided to waste the day.

The beginning of the mess was when I drove to the store to eat noodles.

When she saw some noodles being brought out, she took them into her hands, stirred them briefly with her chopsticks, and then took a big mouthful.

The moment the noodles entered his mouth, Mr. Chen felt like tears filled his eyes.

After eating so many fat-reducing meals, eating carbohydrates like this is the most satisfying feeling.

The noodles are soft but somewhat pliable, and are very smooth in your mouth. When paired with shrimp roe, broth and lard at the bottom of the bowl, it feels really satisfying.

"I really didn't expect the noodles to be so delicious. Yueyue, what kind of soup did you eat?"

"The crucian carp soup is very delicious. There is lard in the bottom of the bowl. It is very comfortable to eat with it."

"Then I'll have another bowl later."

Chen Yan made up her mind to have another bowl without even thinking about it.

While eating, I lamented that I couldn't lose weight even after losing 100 pounds several times. I felt like I had hit a weight loss bottleneck, which is the so-called plateau.

The plateau period refers to the period when the weight remains unchanged for a few days during the weight loss process, and the weight loss curve shows a straight line, which looks like a platform on the mountain road, so this period is called the plateau period.

Dou Wenjing said:

"Isn't the plateau period going to pass if you grit your teeth and persevere? Just hold on and persevere."

Chen Yan took another mouthful of noodles:

"I also want to persevere, but I don't know why, every time I reach this point, I can't persevere."

On the reception desk downstairs, Dundun, who was sleeping, suddenly opened his eyes.

Humph, you made a wish to lose weight to 100 pounds, and now I've helped you achieve it, and you're still not satisfied?

Forget it, forget it, because you are about to hold a wedding, I will help you forget it again. Anyway, if you find out you are pregnant later, you will definitely make up for it...

Dundun turned over and continued to fall asleep.

When I was woken up in the store early in the morning, I thought there would be something delicious, but I didn't expect that it was noodles that only adults could eat. The little cat felt aggrieved.

When I was feeling aggrieved, suddenly a strong smell of meat wafted over.

The little guy opened his eyes and found a plate of steamed pork liver puree in front of him. Egg yolk and salted duck egg yolk were also placed in it. It smelled very tempting.

The little fat cat, who was full of grievances just now, got up, stuck his head on the plate, transformed into a pig, and started to cook.

Lin Xu rubbed its head and said:

"I prepared it for you while the noodles were cooking. Eat slowly. I'll go up and eat the noodles first. I'll collect the plates later."

When Dundun heard that her father hadn't eaten yet, she immediately rubbed her butt against Lin Xu and let out a soft cry:

"Meow~~~~~~~"

Lin Xu said:

"You go ahead and eat, I'll go back upstairs and start eating noodles."

In addition to noodles, this morning we also prepared fried cakes, fried dough sticks, sesame pancakes and other high-carbohydrate foods to help everyone maintain their physical strength as much as possible.

Back upstairs, Shen Jiayue looked at Lin Xu and asked curiously:

"Xubao, how do you make big meat noodles?"

"Pour the boiled noodles with soup stock and put a piece of pork or pork on top."

"What about eel noodles?"

"Replace the meat with shredded eel that has been deep-fried and simmered over low heat to create eel noodles."

Shen Jiayue blinked:

"In other words, there are hundreds of types of noodles in the Yangtze River Delta. Are they just different in the toppings?"

Lin Xu nodded:

"Yes, the noodles are basically the same. The difference is the toppings. There are hundreds of toppings. Whatever toppings you put will be the noodles. Otherwise, where would there be so many kinds of noodles?"

Take a bite of the fragrant and delicious noodles and take a bite of the fried dough sticks. Today's breakfast is really good.

Aunt Sun said:

"In Nanjing and Shanghai, there is a way of eating fried dough sticks wrapped in pancakes, with some diced pickles inside. The name is called foot wrap. It doesn't sound good, but it's delicious."

Lin Xu originally thought that only the capital had some delicacies with random names, but he didn't expect that they were also available in the Yangtze River Delta region.

Zeng Xiaoqi said:

"There are also coffin boards in Baodao. When I was filming a cultural and tourism program on a TV station, I also ate chicken shit and rattan cakes... This kind of local snack has various names."

While eating, Lao Huang came to deliver ingredients.

He carried a box of deer tendons and handed it to Chezi:

"I bought the deer tendon, when will I start making it, brother Lin?"

Deer tendon is dried and needs to be soaked before it can be used. Soaking does not happen overnight. The water soaking method is estimated to take more than two days, and even the oil soaking method will take a day and a night.

Thinking of this, Lin Xu said:

"Tomorrow afternoon. I'll give these deer tendons a try today. I think they'll be ready by tomorrow afternoon. Then I'll make a braised deer tendon for everyone to try. I heard that this stuff strengthens the body and bones. Uncle Sun, you old people You can have a taste.”

Lao Suntou took a sip of the soup in the bowl:

"We are in good health. We don't need to eat these. You can just eat them. I have to get the license plate in the next two days and then go fishing in the suburbs."

Now he was only thinking about taking Dundun out for fishing, and he didn't take anything else seriously at all.

No matter what delicious food or drinks there are, there is nothing as satisfying as fishing.

Aunt Sun looked at Lin Xu and asked:

"Xiao Xu, how do you make shrimp roe with bamboo shoots? I have some shrimp roe brought from my hometown during the Spring Festival at home. Besides eating noodles, I don't know how else to eat it."

"Cut the bamboo shoots into hob pieces, fry them in warm oil for two minutes...forget it, let me demonstrate it to you."

They had already eaten. Lin Xu felt that Aunt Sun might not be able to remember the recipe just by telling her how to do it, so she started cooking directly.

Anyway, the night shift employees haven’t arrived yet, so the shrimp roe and bamboo shoots will not go to waste.

He went to the small kitchen, took a bamboo shoot, peeled it and cut it into hob pieces.

Bamboo shoots contain oxalic acid and cannot be eaten directly as they will have a bitter taste. However, frying them in warm oil can effectively remove the smell and leave only the freshness of the bamboo shoots.

When the explosion happened, Lin Xu said to Aunt Sun:

"The oil temperature is 20% to 30%, but it cannot exceed 40%. It will fry the water out of the bamboo shoots. Just fry them for about three minutes at this temperature and then take them out."

As he spoke, he took out the bamboo shoots and poured the oil out of the pot.

Put the wok back on the stove, heat it up, add a tablespoon of shrimp roe, and stir-fry slightly with the base oil in the wok to bring out the fresh aroma of the shrimp roe.

Then add the fried bamboo shoots and stir-fry, add a little light soy sauce, and then pour in a bowl of broth.

Take the opportunity to add a small spoonful of salt, a little sugar, a little dark soy sauce, and a little pepper, simmer for a few minutes, add water starch, let the soup wrap the shrimp roe on the surface of the bamboo shoots, take it out of the pot and put it on a plate.

"This method is very simple. Using lard can increase the flavor, but if you don't like it to be too greasy, you can also use ordinary vegetable oil."

Aunt Sun picked up a piece of bamboo shoots and tasted it, her eyes full of surprise:

"Oh, these bamboo shoots are so fresh, and the flavor of the shrimp roe is so rich. Xiaoxu really has to make this dish. It's so delicious. I'll try it at home when I'm not busy."

Lin Xu brought the prepared shrimp seeds and bamboo shoots outside. It was originally reserved for the employees on the night shift, but as soon as it was brought out, Chen Yan, who was completely ruined, picked up a piece and put it in his mouth:

"Wow, this is delicious, fresh and tender, comparable to braised winter bamboo shoots in oil."

Shu Yun, who was pulling noodles, took a bite and simply poured a little shrimp roe and bamboo shoot soup into the bowl. When mixed with the noodles, the shrimp roe noodles were instantly upgraded to bamboo shoots and shrimp roe noodles.

She seduce Chen Yan while eating:

"Baby Yan, don't you want any more? It's delicious mixed with noodles like this."

Chen Yan wiped her mouth and said:

"Forget it, I'm still waiting to wear a wedding dress and receive your adoring gazes. If I eat this again, I'm afraid all I will receive is ridicule... Go to work, women who struggle are the most beautiful!"

Her words also affected Shen Jiayue:

"Xubao, I also want to fight. What are we filming today?"

What to shoot?

Thinking of taking pictures of braised deer tendons tomorrow afternoon, it would be a waste of time not to take pictures of some delicious food today. He thought about it for a moment and suddenly thought of Qiu Yaozu.

By the way, the system has arranged to shoot dishes with the retired celebrity chef.

Then just take a picture of Qiu Yaozu's famous dish, just in time to steal a wave of others.

Thinking of this, he picked up the phone and called Qiu Yaozu:

"Uncle Qiu, if you are not busy today, why don't we film the show together?"

"Okay, I'm not busy, what kind of food are you taking pictures of?"

Lin Xu said:

"I want to take a photo of your specialty dish, is that okay?"

"this……"

Qiu Yaozu on the other end of the phone hesitated:

"This dish is a bit complicated. Are you really sure you want to take a photo?"

complex?

Lin Xu's curiosity was suddenly piqued.

The more complicated the dishes, the more high-end they are. Compared with high-end dishes, complexity is nothing!

He immediately said:

"It's okay, Uncle Qiu. I'm not afraid of complications. I just want to show netizens the complicated process of making Huaiyang cuisine... By the way, Uncle Qiu, where was the photo taken? Is it at your home or at Linji Food Store?"

Qiu Yaozu thought for a while and said:

"Take the photo in your store, this dish is not suitable for cooking at home..."

Lin Xu's curiosity was aroused:

"Uncle Qiu, what is the name of this dish?"

"Jade Pearl Fish Flower!"

————————

This chapter has 5400 words. Please vote for me!