Forty years ago, Chen Wei, who was already in his thirties, was just a small kitchen worker in a large restaurant in Sucheng.

At the age of thirty, Chen Wei was a little disheartened at that time.

It was also in that year that Chen Wei was in a unique celebration banquet.

In order to celebrate the people in charge of Su Ji at that time, Su Quansheng returned with a reputation on behalf of the Su Provincial cooking arts industry.

That was the first time Chen Wei met a real master who could participate in a state banquet and a real cooking arts industry.

At that time, Su Quansheng was in his early fifties, but from his face alone, he looked like he was in his early thirties, and his appearance and figure were also pretty good.

At the celebration banquet, Su Quansheng showed off his superb knife skills and made several state banquet dishes by himself.

It really shocked Chen Wei in an instant, which made Chen Wei think of becoming a disciple in his heart.

After the celebration banquet, Chen Wei spent some money to get the room number of the hotel where Su Quansheng stayed at that time.

That night, Chen Wei took the initiative to come to his house and wanted to become a disciple.

After forty years, Chen Wei stood in Su Ji's kitchen again, touching the familiar things in front of him, and telling Feng Yifan about his apprenticeship.

"I took the liberty to come to the door to become a disciple that night, and naturally I was directly rejected, but no one knew that. At that time, the master left me a question, saying that if I could complete it, he would consider accepting me."

Feng Yifan listened patiently and couldn't help but feel curious. What questions did his wife and grandfather leave for his uncle back then?

Chen Wei did not say it directly, but smiled with a little self-deprecating smile: "Maybe you should also know that it is rumored that I was kneeling on Su Ji and asked for Master, and I was finally accepted by my master. But in fact, I was able to kneel on Su Ji, because I completed the question, otherwise even if I kneel down, Master would not accept me."

Seeing that Chen Wei was deliberately going around in circles and deliberately aroused his curiosity, Feng Yifan asked directly: "What is the question?"

Chen Wei replied calmly: "One bowl of three silk noodles."

"Three-silk-face?"

Feng Yifan is familiar with Sansim, and different factions in China also have many different practices.

And in Su Ji, there is actually a unique three-silk surface method.

It seems like a simple bowl of noodles, but it is actually not simple at all.

First of all, the soup base must be made from chicken soup, and if it is completely clear, there will be no trace of oil or impurities in the soup.

Secondly, the three-silk noodles in Suji have no meat except chicken soup.

The noodles are hand-rolled noodles, and the three silks are: shredded tofu, shredded bamboo shoots, and shredded green vegetables.

This bowl of three-silk noodles, which seems simple, is actually very difficult to make.

The hand-rolled noodles are very particular about kneading the dough. You cannot add water to the dough. You need to mix the dough well enough, then roll the dough very thin, and then cut it into thin strips.

After that, the three types of tofu, bamboo shoots, and vegetable shreds must be cut to almost the same thickness.

There are also some special considerations when cooking noodles. You must first cook noodles, then cook bamboo shoots and vegetables, and finally cook tofu shredded tofu. Then the three shreds gather together and pour into the cooked noodles.

When in the bowl, the picture presented is shredded tofu, bamboo shoots and noodles, and combined with shredded green vegetables, creating a wonderful ink-washing feeling.

It sounds like the recipe of Wensi tofu, but it tastes more in line with the taste.

Because the tofu shreds, bamboo shoots and noodles are almost inseparable from each other. When you clamp them up and put them in your mouth, the tofu shreds are slightly crispy and finally there is a strong noodles, paired with a light chicken soup base.

The mouth is very light and light, but after eating it, it is unforgettable whenever it is savored.

Chen Wei was walking in the kitchen, chatting with Feng Yifan about the bowl of three silk noodles that only Su Ji had.

Then he chose fresh bamboo shoots, a few green and tender green vegetables, and found a piece of old tofu, and finally flour and eggs.

Chen Wei said to Feng Yifan: "This bowl of noodles must be made of old tofu, which is completely opposite to Wensi tofu, because the tofu shreds do not need to be cut so thinly, and they need a little bit of the texture of the old tofu."

While talking, Chen Wei had already started to slice tofu.

Of course, you can’t use the method of shaving old tofu with water tofu.

You need to slice the tofu into thin slices first, and then cut the tofu into shreds.

This process is also a process that tests knife skills very much.

The process of sliced ​​tofu alone is more difficult than boiling dried tofu with dried tofu.

Because even old tofu cannot be as tight as dried tofu in texture, so if you use too much force, the tofu may break.

This is a very test of patience. Each knife must be very accurate, and the tofu slices are thin enough under the slice.

Before each time, you also need to dip water on the surface of the knife so that the tofu will not stick to the knife.

Although Chen Wei seemed to have grown old all of a sudden after being hit, it is not difficult to see from his steady tofu technique that his knife skills are still there.

Lin Ruifeng came back from serving the dishes and was also a little surprised to see Chen Wei in the kitchen.

However, when Lin Ruifeng saw his master shake his head, he didn't say anything to disturb Chen Wei.

Watching Chen Wei turn the tofu into thin slices.

This scene also surprised Lin Ruifeng.

Lin Ruifeng had seen his master sliced ​​dried tofu before, which was already shocking Lin Ruifeng because his master was able to slice the already thin dried tofu into more than 30 pieces.

But the dried tofu is still very tight after all, and it is obviously more difficult to see the tofu sliced ​​by Chen Wei.

However, Chen Wei was able to turn the tofu into very thin slices, which once again subverted Lin Ruifeng's cognition.

Chen Wei continued: "Actually, when I was abroad, my favorite noodles were also my favorite, but I prefer lobster pasta, so I combined these two dishes a little."

Speaking of this, Chen Wei said to Feng Yifan: "I am old and my hands are not so obedient. Can you help me?"

Feng Yifan nodded: "Yes, uncle, please tell me."

Chen Wei pointed to the ingredients that were piled in Suji's kitchen and were sent before and said, "Can I get a lobster for me and make a pot of lobster biscuit?"

Feng Yifan did not refuse: "Okay, I'll do it now."

After saying that, Feng Yifan walked towards the pile of ingredients and found the lobster accurately based on the English on the box outside, and then opened the box and took out the lobster from it.

Although it has been left for a few days, the lobsters are still fresh because the inside of the box is constant temperature and water.

Feng Yifan looked carefully and said, "Well, very fresh Australian lobster."

Chen Wei smiled and said, "If I were using this batch of goods, maybe I might not lose to you."

Feng Yifan laughed when he heard this: "Uncle, don't you think that the parent-child rice bowl I made in kindergarten is the meal I originally planned, right?"

The two of them were silent for about a minute, and then they looked at each other and laughed.

There are actually many ways to make lobster soup.

But today, because it is used to make the soup base of Sanshi Noodles, the lobster soup that Feng Yifan needs to make should be as light and white as possible.

So after carefully cleaning the lobster, Feng Yifan quickly changed the lobster.

Directly remove the lobster, take out the lobster meat and put it aside, and chop all the remaining shrimp shells.

Chen Wei naturally did not waste the lobster meat: "These meat can be used as a topping for matching and served with this bowl of three-silk noodles."

Feng Yifan continued to deal with it while smiling: "Uncle, this bowl of noodles is really a luxury."

Chen Wei smiled and said, "It's your own food, of course you have to be more luxurious, so that our little baby can eat well enough."

At this moment, Lin Ruifeng, who was standing in the kitchen, suddenly realized that he had become the redundant one.

Standing aside, he watched helplessly, his master and Chen Wei cooperated with each other, just like a partner who had been working in the kitchen for many years.

Both of them complete their own parts, and even do not need extra language communication during the cooking process.

They all seemed to understand the other party's needs, and they would give the other party the things they needed most at the moment they raised their hands.

The lobster soup first fry the shrimp shells in oil, then pour water over the lobster. Next is the cooking time, boil the soup base to make it white, and then add simple salt and pepper to season.

Interestingly, when Chen Wei didn't say anything at all, Feng Yifan added some rosemary and rum.

During this process, the two did not communicate, but Chen Wei did not express any opinions.

Chen Wei agreed with Feng Yifan's seasoning.

After Chen Wei finished the tofu, he once again showed his knife skills and cut the sliced ​​tofu into shreds.

Although the tofu shredded tofu cut out like this cannot be as thin as hair in Wensi tofu.

But even the tofu shredded tofu looks very thin in Lin Ruifeng, completely beyond his ability.

Next, Chen Wei cut the bamboo shoots and vegetables into almost the same thin strips.

All the auxiliary materials have been prepared, and the next step is a relatively important step, that is, kneading.

Chen Wei does not use water to knead the dough, but uses eggs to knead the dough.

Only eggs and noodles are used, and the final noodles can be said to be very powerful.

The kneaded noodles did not need to be waxing.

However, because it was for the children to eat, Chen Wei once again improved and slightly woke up the dough.

After a little wakes up, the dough naturally becomes softer.

Chen Wei rolled the dough into a very thin dough. This process is a very patience-testing process and requires continuous rolling until it reaches a sufficient thickness.

Then Chen Wei sprinkled flour on the dough and folded the dough in a staggered manner.
To be continued...