(For readers who see this, friendly reminder Chapters 4-7 are purely new authors who don’t understand many plots of novels. You can not read them. That’s just my life experience! Friends who have life experience can also feel it! Don’t stop paying attention to this book, just go to Chapter 8 to read. To be honest, there are more than 100 chapters now that are difficult to change (the newcomers ask for understanding, God will forgive me, just kidding) I hope to support the new author, thank you everyone!)

Two days later, Liu Yi's noodle shop opened after his mother asked the fortune teller to choose Huang Daoji. The noodle shop was called Liu Ma's noodle shop. Because of trivial matters, it was delayed for two days. In the end, Uncle Wei promised to help me with the only one day.

It's a good time to open the door, and Liu Yi silently wishes him all the best in his heart.

The opening of the noodle restaurant is not like a big restaurant. If you invite a waist drum team or place a flower basket at the door of the store, you simply put a sign outside the store. The sign is posted with red paper on it and it says Liuma Noodle Restaurant. Below is a few words written slightly smaller, the new store is opened. Welcome.

At about six o'clock in the morning, Liu Yi got up in high spirits, washed up quickly, and immediately started his new job.

First of all, boiling water in the noodle pot. Everyone knows the noodle pot. Maybe some people don’t know it. It is an electrically used water boiling device. The whole thing looks like a cylinder with a cover on it. It is usually used to keep the heat insulating. It is not used when cooking the noodle. There is a leaking grid inside. Below the inside is a curved tube or corrugated tube that is acted as an electric blower. Now it is sold everywhere outside.

While cooking water in the noodle pot, you can't stay idle. Today's seasonings need to be carefully prepared by yourself. The pasta for Shancheng snacks is mainly spicy. Because the people of Shancheng love this taste, if you want to make the pasta well and make it special, the flavor made by chili and pepper is particularly effective for each noodle restaurant, and it is also a useful magic weapon for every pasta peer to compete for customers to win.

The quality of chili oil depends not only on the raw materials, but the raw materials are only the foundation. On the basis of good raw materials, it depends on the master's skills. It mainly provides the kang for the master. All chili must be heated through a large iron pot. The main purpose is to control the residual moisture in the chili until the chili becomes crispy. When you break the chili with your hands, you will easily divide it into two sections. Most of them are fine. However, some masters control the heat very well. When the chili is not overheated and discolored, just rub the chili with your hands for a few times, and the chili will be made into many small pieces.

The next step is to crush the peppers. Now that we have entered the era of machinery, we can use machinery instead of manual work in many things. Now many noodle shops use crushers to directly use the crusher to crush the peppers into crushed peppers.

But there are still some noodle shops that are handmade, especially many well-known noodle shops. Many diners have always believed that artificial pepper crushes are more fragrant than mechanical ones. Liuma Noodle shop also chooses manual methods to cater to customers' preferences.

Liu Yi first brought a simple stone pounding, which was about a rectangular shape. It was slightly larger on the top and there was a pounding groove in the middle and a pounding rod.

Most of the pounding rods on the mountain city are also stone-like, and most of the pounding rods on the side of the Yangtze River are not ground manually, but are specially picked up thin and long pebbles on the edge of the Yangtze River. Because the entire outer layer has been washed by a long time of water flow, it becomes very delicate and smooth, and manual production cannot achieve such an effect. Therefore, in the area in Liuyi, the hometown of Shancheng, usually only pounding grooves and not pounding rods. However, it is not easy to find such pounding rods on the edge of the Yangtze River.

Put the peppers on the kang into the size of the pounding tank, and then use a pounding rod to pound up and down continuously until the peppers are pounded into pieces. The chopped peppers are also of particular concern. They should not be too large or they should be completely finely divided.

Next is the last and most critical step. Depending on the amount of chopped chili, boil the oil in the pot. On the other hand, put the chopped chili into a container, and add an appropriate amount of spices to it, such as yamna, star anise, bay leaves, fennel, grass fruit, white knot... At that time, domestic rapeseed oil had almost reached a certain level. Experienced masters usually stretched out their hands to sense the temperature of the hot oil above the oil surface. When the oil temperature reached 60% to 70%, pour the hot oil slowly into the container containing chopped chili. The speed must not be too fast. In addition, the chopped chili in the container must be stirred constantly.

These are all for the purpose of evenly heating the peppers, otherwise the taste of the pepper oil produced will definitely be bad. Some of the peppers inside will become burnt and black, and some will not be penetrated by the hot oil at all, which will not show the shiny and spicy feeling.

Once a good chili oil is made, it will have a bright color and a spicy and pungent smell will flow with it. Some people don’t understand why it can be pungent? The moment the chili oil is prepared, you can’t bear the sudden sensation of chili oil, so you can’t stand the sudden scent of the chili oil. Can you think it’s pungent? Haha. Liu Yi looked at the chili oil placed in front of him. Although it cannot be compared with the experienced masters for many years, it has been completed in a normal manner and is still considered a successful production.

After making chili oil, Liu Yi started making pepper noodles again. In fact, it is the same as the method of making dried peppers. Heat the required peppers in a pan and heat them to cool down. The burnt fragrance will overflow. Just pinch the whole pepper with one thumb and index finger and you can squeeze it open. Then use a small stone to pound the peppers into very small fine powder.

The main focus inside is the heat problem on the kang. If the numbness of burnt pepper is too much, it will be converted into bitter taste. If there is no moisture in the dried peppercorns, you will be in trouble. Not only will the peppercorns not be pounded into fine powder, but it will also take longer.

It went smoothly. After getting the main pasta seasonings and other methods of making the seasonings, I won’t list them all, such as sesame paste, sesame oil, chopped peanuts, chopped chopped green onion, chicken essence, MSG, salt, soy sauce, aged vinegar, sugar, pickled vegetables (some have diced sauerkraut). Most noodle shops are like this, and there are a few that are slightly different. Just like this, the seasonings are almost done.

The noodle shop has already delivered the noodles in the noodle shop today according to the types and quantity that were previously agreed upon. In Shancheng, you see that there are countless shops making noodles, and there are so many shops. However, except for a small amount of noodle shops that use flour to cook noodles, most of them are made in the noodle shops and distributed to their cooperation noodle shops (only a small number of them, such as making ramen or cut noodles, they will be fed into flour and knitted noodles by themselves).

At this time, my mother went to the vegetable market to buy seasonal vegetables suitable for pasta. At this time, she bought water spinach for vegetables and asked her to pick the vegetables and clean them. After working for about half an hour, the pot of water in the noodle pot boiled, and now she is just waiting for customers to come to business.

Haha, the official can tell if you have any idea. Apart from seasonings, vegetables and noodles, it seems that there is nothing else.

Liu Yi, who was busy getting up early in the morning, greeted Master Wei when he came: "Uncle Wei, it's so early." He pointed to the area where the ingredients were placed, "Do you see if you still lack anything now, can the ingredients be made?"

"Looks pretty good." Looking in the direction of Liu Yi's finger, he looked at the area of ​​the seasonings, and then looked at the boiled noodle pot, and said in confusion: "You haven't cooked bone soup yet"?

Boom, the scalp seemed to be blown up. Oh my god, how could you forget this? For a noodle restaurant, the most important aspects of whether it is popular and loved by customers are the taste of the seasonings of each noodle restaurant, and the taste of the noodle soup in the bowl.

How do you forget bone soup? Bone soup is just a common name. Its regular name should be soup. Its large number of five-star hotels to small streets and alleys are used in almost all catering industries. Don’t underestimate this soup. It’s just that the cooking methods of each store are different. Not to mention Chinese food and the most famous hot pot industry in the mountain city, just talking about the role of noodle restaurants is irreplaceable.

The noodle restaurant broth is also different, and the broth added to different types of pasta is also different. To give the biggest difference, the rice noodles or noodles for mutton can only be made with special broth with lamb bones. Adding other broths cannot reflect the unique taste of mutton, but instead affect the unique taste of mutton. However, the broth made with lamb bones cannot be added to other types of pasta, just like beef, if this is the case, the taste will be inappropriate.

Generally, the broth we make is made of pork leg bones and chicken stands, and some pork belly will be added. The method is to add water to the pot, soak the pork leg bones, pork belly and chicken stands in water, remove the blood and wash it, wash the old ginger and crack it, and don’t crush it too hard. When the water in the pot is still cold, put it in it and bring it to a boil over high heat. At that time, some blood foam may appear. Blow it out with a spoon, add an appropriate amount of pepper, and continue to burn it over high heat for about half an hour. The color of the broth will become milky white and fragrant. Then, change to a high heat and keep the stock temperature at low heat.

The soup is not something you can do casually. If you ask someone who is not familiar with cooking to make it, it is very likely that the soup will be very turbid, not milky white, and there may be a fishy smell in the soup. Making a pot of fragrant soup is still very crafty.

I quickly took out an aluminum bucket that was well prepared in advance. The reason why I used it was because it was not rust and had good thermal conductivity. Generally, white iron buckets were also fine, but Liu Yi's noodle restaurant was not here, and they were all for the best. Under the careful guidance of Uncle Wei, he spent more than half an hour on Liu Yi. On a storm, a large bucket of milky white and rich soup flavor was completed on a hot stove with small flames that were still beating.
Chapter completed!