If you just stand aside and watch the production process, you will find it very simple.

Like most handmade noodles, first of all, knead the noodles, knead them well enough, and put them vigorously. Then roll them into dough, cut them with a knife, or press them into noodles with a machine.

The subsequent process is also very intuitive. First, cook the noodles in the pot until they are 80 or 90% mature, then drain the water and put it in the oil pan to cook and fry.

It can be said that this whole set of processes, including using eggs and noodles, is really not much different from instant noodles processing.

Lin Ruifeng had seen every time his master cooked Yifu noodles that had been made in the kitchen, and he felt that he really didn't see the difference between it and instant noodles.

Today, Lin Ruifeng really watched the master carefully and carefully as he watched the teacher start from the knot.

From the beginning of the kneading, Lin Ruifeng quickly saw some differences.

Master kneading noodles are not just eggs.

Because if the flour is just used to knead the flour, the stickiness is not enough, the flour cannot stick together, and the ductility is not enough.

Therefore, in the process of dating, in addition to the eggs, a part of water is also needed to be added to it.

Usually, the flour is piled into a pile, and a crater-like pit is made into the middle, and then a few eggs are in it. Next, a certain amount of water is needed, and then slowly bring the surrounding flour into the middle, and knead it with your hands.

At this step, Yifu noodles do not add clean water, but use chicken soup instead of clean water to knead noodles.

Among them, the ratio of chicken soup, as well as the ratio of eggs and flour are all given certain considerations. In the process of dating, some adjustments are required to be made according to the feel.

Seeing the master kneading the dough vigorously and adding a little chicken soup from time to time, Lin Ruifeng next to him was also surprised.

After a while, Feng Yifan looked up at his apprentice and smiled and said, "What? Doesn't it look very simple?"

Lin Ruifeng quickly shook his head and said, "No, Master, I can feel that while you knead the dough, you can feel the dough power with your hands. You should have made some adjustments."

Feng Yifan was a little surprised when he heard this, looked at his apprentice and said, "Okay, there are still improvements."

Lin Ruifeng looked at the whole tank of dough and couldn't help asking again: "Master, isn't it a little too hard for you to make noodles by hand by yourself? Can't you buy a noodle machine to make it?"

Feng Yifan was holding his face and gradually felt a little panting. He raised his head to take a few breaths, and explained to his apprentice with a smile.

"This Yifu noodles requires you to use your hands to feel the strength of this side so that you can better adjust. This process cannot be omitted, otherwise the noodles you make will be bad."

After taking a look for a while, Feng Yifan said again: "Actually, the Yifu noodle was not that complicated, but later Su Ji improved it, so the process became a little more complicated. Fortunately, the dough was once, and you could prepare a lot."

Lin Ruifeng knew this, because Yifu noodles look like instant noodles after making them, so it is also very convenient to store them.

Feng Yifan basically only made a lot of noodles at a time after a day, and could be stored in a centralized manner for a long time.

Of course, Feng Yifan made noodles every other day, not because the noodles would be used up in two days. In fact, there are some prepared Yifu noodles stored in the kitchen, while Feng Yifan still made noodles with noodles to ensure that the total amount of noodles is sufficient.

After all, the production process of Yifu noodles is relatively cumbersome, but it is more convenient and long-lasting to store.

Now the restaurant is doing well at noon, and Yifu noodles are consumed a lot, so Feng Yifan makes noodles every other day to better ensure sufficient consumption.

After almost kneading the dough, Feng Yifan asked his apprentice to help him to get the dough out of the large noodle jar. Then he opened it into a manual noodle machine, and all of them were made into evenly thick and thin, and equally long and short.

Use another basin to follow the noodles, and produce a layer of noodles from the noodles machine. Feng Yifan needs to spread a layer of flour to prevent sticking.

This method of making is also a craft handed down by Su Ji.

When my grandfather was alive, every time, except for the chicken soup ratio, the old man personally took care of it, and then kneaded the noodles and made noodles, all of them were done by a group of apprentices.

At that time, because the restaurant business was good, I had to make a large batch of noodles in advance every time.

Later, Feng Yifan also did it with his father-in-law, and he and his father-in-law were always doing it together. This also shows that at that time, his father-in-law, who was still the master, was unique to Feng Yifan.

In the past few years Feng Yifan went abroad, he has not made much Su Jiyifu noodles, and the noodles provided for lunch are also replaced by buying noodles.

Now, Feng Yifan wants to restore Su Ji's rules, and the production of the Yifu noodles will naturally be completely restored.

After the noodles were made, Feng Yifan picked up a large basin of noodles alone and went straight into the kitchen, and then he had to cook noodles.

Lin Ruifeng had seen the noodles several times before, so he did not follow up with the kitchen, but instead cleaned up the noodles machine, basin and flour outside.

Then, Lin Ruifeng continued to practice cutting, which could be regarded as helping to guard Su Jinrong in front.

In the kitchen, Feng Yifan took out the noodles from the basin at a fixed amount, strands and put them in the pot to cook.

There are not many tricks in the cooking process. Basically, cook the noodles until they are about 80 to 90% mature, take them out and drain them aside, and dry them.

When Feng Yifan was busy alone in the kitchen, in order to save some time, he also opened the stove next to him and prepared the oil pan at the same time while cooking noodles.

Wait until the noodles are almost drained and put them in a pan for cooking and frying.

During this process, you also need to control the oil temperature and instantly lock the moisture in the noodles, and do not let the noodles eat too much oil. The surface of the noodles is fried until it is a little browned.

When Feng Yifan was cooking noodles, he would ball a fixed amount of strands of noodles. After cooking, he would fry it and shape it to look like an instant noodles cake, which would be easier to store.

This process is not complicated, but it does consume some time, and it is indeed very hot when it is kept by boiling water and hot oil.

But this is the case with the restaurant’s kitchen. As a chef, you have to deal with hot pots and stoves, which is essential to experience.

In the restaurant ahead, Su Jinrong looked at Lin Ruifeng practicing cutting pillows, and from time to time he would also speak and give advice: "Don't try too hard, find the rhythm, slow down, right, find the rhythm, rhythm, rhythm."

After Su Jinrong's guidance, Lin Ruifeng gradually mastered the rhythm and found the strength to cut the knife.

Once you find the sense of rhythm, it is natural that you will be relatively easy to cut the pier and the speed can be slowly increased.

This morning, the master and apprentice prepared materials in an orderly manner, making various preparations for noon, especially at night. The main thing is Feng Yifan, and Lin Ruifeng was more basic exercises, and occasionally gave his master some effort.

Just as Lin Ruifeng was practicing cutting, when it was approaching noon, several figures came outside Su Ji's door and looked into Su Ji.
Chapter completed!