Gourmets of the Heavens

"Yangchun Noodles"

Unexpectedly, Zhao Youqian would make such a dish for Hong Qigong, the old heavenly master stroked his beard and suddenly smiled.

"Shop manager, let the old man also have some Yangchun noodles!"

"I'm used to eating big fish and big meat. It's not bad to have some light food like this once in a while."

It's not surprising that Master Tian suddenly asked to taste Yangchun noodles, Zhao Youqian just nodded and continued to work.

And Shang Xiuxun and Zhang Xiaofan, who had been watching the production by his side, also raised their hands and placed the order.

As the old master said, if you are used to eating carefully prepared dishes, there are similar dishes like Yangchun noodles in all walks of life, which will make them feel familiar and close.

Even if the taste of soy sauce is different, even if the dashi made will be much better.

But the delicious part is not complicated.

Even Hong Yi joined the ordering team. After all, he has a deep memory of noodles, and he also wants to try Zhao Youqian's skills in making other noodles.

Different from the majestic and rough handmade noodles in Shaanxi, the delicateness of southern noodle soup is not only on the noodles themselves, but also on other toppings, broth, and even a thin layer of fat floating on top.

A good bowl of Yangchun noodles is more about white noodles, red soup, clear oil, fragrant green onions but not spicy.

Of course, Zhao Youqian used a little bit of his own understanding, and instead of using the most common handmade white fine noodles, he chose duck egg noodles made from whole duck eggs, which are smoother and more chewy than ordinary Yangchun noodles. a notch.

And the rest of the things were prepared not long ago, definitely not more than half an hour.

The green onions used are three-star green onions, which are the unique species of shallots in Yaozhou Bay Island.

After finely chopping, mix the green and white parts of scallion, add hot lard and noodles, and pour the broth together, and cook the chopped scallions in a bowl, so that the unique sweet taste of three-star scallions will also be mixed into the soup and noodles among.

Form a complex taste experience.

Of course, the most important thing is soup and lard.

The lard must be freshly boiled, the lard made by the fat pork sister-in-law who just came out of the pan.

Not much, one scoop is enough!

This kind of lard that has just been boiled has not been precipitated, and has the richest aromatic substance without being greasy. It is the best pairing with the lightest Yangchun noodles.

The soup is also very particular, you can’t add anything else, that is, the big bone, the spine, after the two kinds of bones are blanched, add some ginger slices before boiling, and cook the whole process for three hours on low heat, so that the taste of bone soup Thick, but not cloudy and greasy, it can present a light and transparent taste color after filtering.

Soy sauce is what adds red to the soup. There is no dark soy sauce or light soy sauce here. The best freshly brewed soy sauce in autumn is also called autumn oil. It tastes just right in this season of the year.

The color is neither thick nor light, and the taste is neither salty nor overly sweet and bland.

A spoonful of lard, half a spoonful of autumn oil, add some thin salt, and white pepper, and finally put in the duck egg noodles that have been boiled until half-cooked, add chopped green onion, pour in lard, pour in broth, one serving It seems simple to make, but in fact, the Yangchun noodles are completed with all the heart.

If you think this tastes too bland, there are other stewed vegetables, put them on a plate and eat them together, but they will never put the toppings directly on the Yangchun noodles like ordinary noodle soup.

Otherwise, the Yangchun noodles will be robbed of the clear and light flavor like March in Yangchun.

Tony Stark is good at everything, but he finds it hard to enjoy this kind of bland flavor, and thinks it has too little taste. Every time Zhao Youqian cooks some southern Fujian cuisine, or light dishes from Guangdong Province, he doesn't like it very much.

After all, it is a local American taste, likes heavy flavors, and even sweet roasted ones, which is no different from the Westerners that Zhao Youqian knows.

Of course, he was also influenced by Zhao Youqian, coupled with his love for spices, Tony also fell in love with spicy dishes.

It's just that I'm still not so enthusiastic about Yangchun noodles.

The only thing is that it is subject to the rules of Zhutian Restaurant. Once you order, you can’t change the order. It’s up to you whether you finish eating or not, but there is no possibility of adding more.

After all, although the ingredients and cooking time are not long, everyone changes the order. After doing this a few times, even if there is a deputy chef to help Zhao Yougan, he will not be able to keep busy.

So unless it is allowed by today's cooking, the only one who can order more is that you have already finished one, and then go to another order.

Otherwise there is no possibility of replacement.

Our Master Iron Man didn't expect that he would have to eat some clear soup with little water in order to celebrate his visit to Zhutian Restaurant.

Fortunately, there are some braised vegetables to go with it, and a piece of elbow meat, otherwise he would not know how to swallow his bottle of champagne.

Seeing that everyone else started to order Yangchun noodles, Tony also knew that noodles were a bit of a mess, so he had to taste what he ordered, right? What's more, he just doesn't like it relatively.

He still trusted Zhao Youqian's craftsmanship very much, so he blew it up a bit.

I have been scalded by this seemingly lukewarm soup several times before, and I will never make this novice-level mistake again.

Tony Stark seemed to have the posture of a master of Yaozhou.

Picking up the ceramic soup spoon that Zhao Youqian had prepared, he first skimmed off the shiny lard on the top, and suddenly a gust of hot air gushed out, and then he scooped up the red soup underneath.

The light red color of soy sauce, paired with light bone broth, does not have a strong soup taste, but there is a very continuous aroma rushing out.

It also made Tony look forward to it a little bit more.

You must know that you drink too much of any soup in Zhutian Xiaoguan, so it is really rare to see ordinary soup in terms of color, method, and aroma.

Yes, it is ordinary!

Even if Zhao Youqian used various cooking skills to improve the quality of this dish, in comparison, even the long-lasting aroma is only worthy of an 'ordinary' evaluation among the many soups cooked by Zhao Youqian.

This is not Tony's own evaluation, but the feeling that everyone from Zhao Youqian to other diners will have.

But there is one thing that Zhao Youqian is very sure of. Ordinary quality and characteristics are not shortcomings. On the contrary, because of ordinaryness, people can feel every detail in the soup.

There is no need to use special means to open up the taste buds of the diners, just such an ordinary taste, the complete feeling is what he wants to bring to every diner when he cooks this Yangchun noodle.

Ordinary and ordinary delicacy is like an ordinary day, but looking back, isn’t life mostly filled with this ordinary?

Find strength and touch in ordinary times.

It's like Tony drank the soup in one gulp, it's not as amazing as Zhao Youqian's usual dishes, and even a little bland and tasteless.

However, his hand involuntarily reached out to the noodle bowl again, and scooped up a spoonful of soup that exudes a faint red color.

into the mouth again.

And that faint taste, which spreads continuously but cannot be obliterated at all, directly penetrates into the bone marrow, mind, heart, simple taste constitutes life, and also constitutes the essence of this dish!