Chapter 194： Making Yifu Noodles (4/Fri)

Chapter 196 Making Yifu Noodles (45) Seeking Subscription

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

As with most hand-made noodles, the first step is to knead the noodles. The noodles must be kneaded sufficiently and evenly, and the noodles must be vigorously kneaded. Then roll it into noodles, or cut it with a knife, or press it into noodles with a machine.

The subsequent process is also very intuitive, first cook the noodles in a pot until they are eighty or ninety mature, and then drain the water and put them in the oil pot for frying.

It can be said that this whole set of procedures, including the use of eggs and noodles, is really not much different from instant noodle processing in detail.

Lin Ruifeng had been in the kitchen before and had seen every time Master cooked Yifu noodles that had already been made, and he would feel that he really didn't see the difference between instant noodles and instant noodles.

Today, when I really watched Master start from the face-to-face meeting, Lin Ruifeng watched it carefully.

Lin Ruifeng quickly noticed some differences from the beginning of the noodles.

Master making noodles is more than just adding eggs.

Because if the flour is only used to make the noodles with eggs, the stickiness is not enough, the noodles cannot stick together, and the ductility is completely insufficient.

Therefore, in addition to the eggs, part of the water needs to be added to the noodles.

Usually the flour is made into a pile, a crater-like pit is formed in the middle, and then a few eggs are put in it, and then a certain amount of water needs to be added, and then the surrounding flour is slowly moved to the middle, while using Rubbing with hands.

In this step, Yifu noodles do not add water, but use chicken broth instead of water to make the noodles.

Among them, the proportion of chicken soup and the proportion of eggs and flour are all very particular. And need to make some adjustments according to the feel during the process of mixing.

Seeing Master kneading the dough vigorously, adding a little chicken broth from time to time, Lin Ruifeng on the side was also surprised.

After meeting with him for a while, Feng Yifan looked up at his apprentice and smiled and said, "What? Does it seem simple?"

Lin Ruifeng hurriedly shook his head and said, "No, Master, I can feel it. While you are making the dough, you can feel the strength of the dough with your hands. It should be slightly adjusted."

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

Lin Ruifeng looked at the whole tank of dough and couldn't help but ask again: "Master, is it too hard for you to make noodles by hand like this? Can't you buy a noodle machine to make it?"

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

"This Yifu noodles can be adjusted better only if you feel the strength of this side with your hands. This process cannot be omitted, otherwise the noodles made will be bad."

After a while, Feng Yifan said again: “Actually, the original Yifu noodles were not so complicated, but afterwards Su Ji made improvements, so the craftsmanship became a little more complicated, but fortunately, it’s OK to make the noodles once. Prepare a lot."

Lin Ruifeng knows this, because Yifu noodles look like instant noodles after being made, so it is also very convenient to store.

Feng Yifan basically makes a lot of noodles at once every other day, which can be stored together for a long time.

Of course, Feng Yifan makes noodles every other day, not because the noodles will be used up in two days. In fact, the back kitchen still stores some prepared Yifu noodles, and Feng Yifan still makes 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-term to store.

Nowadays, the restaurant business is good at noon, and Yifu noodles are also consumed a lot, so Feng Yifan makes noodles every other day to better guarantee enough consumption.

Almost the dough was kneaded, Feng Yifan asked his apprentice to help, get the dough out of the large noodle bowl. Then it was put into the manual noodle machine separately, and all the noodles were made into uniform thickness and equal length.

Use another pot to connect the noodles, take a layer of noodles out of the noodle maker, and Feng Yifan will spread a layer of flour to prevent sticking.

This production method is also a craft handed down from Su Ji.

When the grandfather was alive, apart from the chicken soup, the grandfather himself made the knives. After that, the noodles and noodles were made by a group of apprentices.

At that time, because the restaurant's business was good, large quantities of noodles had to be made in advance every time.

Later, Feng Yifan also did it with his father-in-law, and he did it with his father-in-law every time. This also shows that the father-in-law, who was still a master at that time, treated Feng Yifan differently.

In the past few years when Feng Yifan went abroad, Su Ji Yifu noodles hadn't been cooked much, and the noodles provided for lunch were replaced by bought noodles.

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

After making the noodles, Feng Yifan picked up a large bowl of noodles by himself and went directly to the kitchen, where he would cook the noodles next.

Lin Ruifeng has watched the noodle cooking to frying process several times before, so he did not follow up with the kitchen, but cleaned up the noodle maker, basin and flour outside.

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

In the kitchen, Feng Yifan took out the noodles from the basin in a fixed amount, one by one, and boiled them together in the pot.

The cooking process doesn't have too many tricks. Basically, the noodles are boiled until they are about eighty or ninety to maturity. Take them out and set aside to drain and dry.

One person is busy in the back kitchen. To save some time, Feng Yifan also turns on the side stove while cooking the noodles and prepares the oil pan at the same time.

When the noodles are almost drained, put them in a frying pan for frying.

In this process, the oil temperature needs to be controlled. The moisture in the noodles should be instantly locked, and the noodles should not be eaten with too much oil. The surface of the noodles can be fished out if they are browned.

When Feng Yifan is cooking the noodles, he will ball up a fixed amount of noodles. After cooking, they will fry them. They will be shaped like instant noodles and noodles, which can be stored more conveniently.

This process is not complicated, but it does consume some time. At the same time, keeping boiling water and hot oil is indeed very hot.

But the back kitchen of a restaurant is like this. As a cook, you have to deal with hot pots and stoves. These are also necessary experiences.

In the restaurant in front, Su Jinrong watched Lin Ruifeng practice dicing, and from time to time he would speak and point out: "Don't use too much force, find the rhythm, slow down, yes, find the rhythm, rhythm, and play."

After Su Jinrong's guidance, Lin Ruifeng also gradually grasped the rhythm and found the strength of the knife.

After finding a sense of rhythm, it is natural that the cutting practice will become relatively easy, and the speed can also be slowly increased.

This morning, the two masters and apprentices prepared materials in an orderly manner, making various preparations for noon, especially at night. It was mainly handled by Feng Yifan, while Lin Ruifeng used more basic exercises, and occasionally gave the master his strength.

Just as Lin Ruifeng was practicing cutting the pier, when the time was approaching noon, several figures came to the door of Su Ji and looked at Su Ji.

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(End of this chapter)