Chapter 391： 3 silk noodles in lobster soup

"Hardcore Chef Dad (

Forty years ago, Chen Wei, who had already been established, was just a small cook in a big restaurant in Sioux City.

At the age of 30, he hadn't really made a name in the kitchen, and Chen Wei was a little disheartened at that time.

Also in that year, Chen Wei held a special celebration banquet in the big restaurant.

In order to celebrate the head of Su Ji at that time, Su Quansheng took part in the state banquet on behalf of the culinary circles of Jiangsu Province and returned home.

That was the first time Chen Wei met a real master in the culinary world who was able to participate in a state banquet.

At that time, Su Quansheng was in his early 50s, but from his face, he looked like he was only in his early thirties, and his appearance and figure were all well-groomed.

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

It really shocked Chen Wei in an instant, giving Chen Wei the idea of ​​apprenticeship.

After the celebration banquet, Chen Wei used some relationships and spent some money to get the room number of the hotel where Su Quansheng was staying at that time.

That night, Chen Wei took the initiative to come to the door to apprentice.

After forty years, Chen Wei stood in the back kitchen of Su Ji again, touching all the familiar things before him, and telling Feng Yifan that he had passed by in the past.

"I took the liberty to visit my teacher that night, so I was naturally rejected, but maybe no one knew. At that time, the master left me a question saying that if I can complete it, he will consider accepting me."

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

Chen Wei didn’t say it directly, but laughed a little bit self-deprecatingly and said: “Maybe you should also know that it is rumored that I was kneeling in Su Ji to ask for a teacher, and finally was accepted by the master, but in fact I can kneel in Su Ji. , First of all because I have completed that question, otherwise even if I kneel down, the master will not accept me."

Seeing that Chen Wei deliberately went in circles, and also deliberately aroused his curiosity, Feng Yifan asked directly: "What is the problem?"

Chen Wei answered calmly: "A bowl of three-thread noodles."

"Three silk noodles?"

Feng Yifan is no stranger to Sansi Noodles, and different factions in China also have many different practices.

In Su Ji, there is actually a unique way of three silk noodles.

It looks like a simple bowl of noodles, but in fact it is not simple at all.

First of all, the soup base must be a boiled chicken broth, and if it is completely clear, there is no trace of oily flowers or impurities in the soup.

Secondly, Suji's three silk noodles, except for chicken soup, all the main ingredients are without any meat.

The noodles are hand-rolled noodles, with three shreds: tofu shreds, bamboo shoot shreds, and green cabbage shreds.

This bowl of seemingly unpretentious three-thread noodles is actually very difficult to make.

Hand-rolling the noodles is very particular about mixing the noodles. You can't add water to make the noodles. You need to make the noodles strong enough, then roll the dough very thin, and then cut it into filaments.

After that, tofu shreds, bamboo shoots, and green cabbage shreds are all cut to almost the same thickness.

When cooking noodles, you must also pay attention to it. You must first cook the noodles, then cook the shredded bamboo shoots and green cabbage, and finally cook the shredded tofu.

When in the bowl, the picture presented is that shredded tofu, shredded bamboo shoots and noodles are integrated together, and then combined with shredded green cabbage, creating a wonderful sense of ink and wash.

It sounds a lot like Vance Tofu, but it tastes more in line with the taste.

Because tofu shreds, bamboo shoots and noodles are almost indistinguishable from each other, when they are sandwiched and put in the mouth, the tofu shreds are planned to be imported. The bamboo shoots are slightly crispy, and finally the noodles are strong and served with a light chicken soup base.

The entrance is very light and light, but after eating, it is unforgettable whenever the aftertaste is.

Chen Wei was walking in the kitchen while chatting with Feng Yifan about the bowl of Sansi Noodles that only Su Ji had.

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

Chen Wei said to Feng Yifan: "This bowl of noodles must use old tofu. This is the opposite of Vance Tofu, because the shredded tofu does not need to be cut so finely, and it needs a little bit of the taste of old tofu."

While talking, Chen Wei has already started to slice the tofu.

Naturally, shredding old tofu cannot be done by shaking the knife with tofu.

You need to slice the tofu into thin slices, and then shred the tofu.

This process is also an extremely challenging process for knife skills.

The process of slicing tofu is more difficult than boiling dried shredded tofu.

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

This is a very patience-testing process. Every knife must be very precise and thin enough tofu slices under the slices.

Every time you cut the knife, you also need to dip the surface of the knife with water so that the tofu will not stick to the knife.

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

Lin Ruifeng came back after serving the food, and was a little surprised to see Chen Wei in the back kitchen.

But immediately after seeing Master shaking his head, Lin Ruifeng didn't say anything to disturb Chen Wei.

Watching Chen Wei slice the tofu into slices.

This scene also surprised Lin Ruifeng.

Lin Ruifeng saw Master sliced ​​dried tofu before, and that was already shocking Lin Ruifeng, because Master was able to slice out more than 30 slices of that thin dried tofu.

But the dried tofu is still very firm after all. Now it is obviously more difficult to see the tofu made with Chen Wei slices.

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

Chen Wei continued: "Actually, when I was abroad, my favorite food was noodles, but I prefer lobster spaghetti, so I combined the two."

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

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

Chen Wei pointed to the ingredients that were still piled up in the back kitchen of Su Ji and said, "Get me a lobster and make a pot of lobster soup?"

Feng Yifan did not refuse: "Okay, I will get it now."

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

Although it was left for a few days, the lobster was still alive because of the constant temperature inside the box and the presence of water.

Feng Yifan took a closer look and said, "Well, very fresh Australian lobster."

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

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

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

Lobster soup is actually more practiced.

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

So after Feng Yifan carefully cleaned the lobster, he quickly changed the lobster.

Put the lobster directly, take the lobster meat out and set aside, and chop all the remaining shells.

And Chen Wei naturally didn't waste the lobster meat: "These meats can be used as a topping to match with this bowl of three-thread noodles."

As Feng Yifan continued to deal with it, he smiled and said, "Uncle, your bowl of noodles is really extravagant."

Chen Wei smiled: "Eat it at home, of course, it must be a little extravagant. Let our baby Ruoruo eat well enough."

At this time, Lin Ruifeng standing in the kitchen suddenly realized that he had become a superfluous one.

Standing on the side he watched, his master and Chen Wei were cooperating with each other, just like partners who had been cooperating in the kitchen for many years.

Two people each complete their own part, and there is no need for extra language communication even during the cooking process.

They all seem to understand the needs of the other party, and will give the other party what they need most at the moment the other party raises their hand.

In the lobster soup, the shells are fried first, and then water is poured over the lobsters. The next step is the boiling time. After the soup base is boiled to white, add simple salt and pepper to taste.

What's interesting is that Feng Yifan added some rosemary and rum without Chen Wei saying anything.

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

Chen Wei agreed with Feng Yifan's seasoning.

After Chen Wei sliced ​​the tofu, he once again showed his knives and shred the sliced ​​tofu.

Although the tofu shreds cut in this way cannot be as thin as hair as in Vance Tofu.

But even the tofu shreds cut in this way looked very thin to Lin Ruifeng, completely beyond his ability.

Next, Chen Wei also cut the bamboo shoots and green vegetables into almost the same filaments.

All the auxiliary materials have been prepared, and the next important step is to make dough.

Chen Wei does not use water at all for making noodles, but uses eggs for making noodles.

Using only eggs and noodles, the final noodles can be said to be very strong.

The reconciled noodles do not need to be waked up.

But because it was for children to eat, Chen Wei made another improvement and proofed the dough a bit.

The dough after waking up a little naturally becomes softer.

Chen Wei rolls the noodles into a very thin dough. This process is a very patience-testing process and needs to be rolled continuously until it reaches a sufficient thickness.

Then Chen Wei sprinkled flour on the dough, and then folded the dough in a staggered manner.

The last step is the process of cutting noodles.

Lin Ruifeng was even a little numb to Chen Wei's knives, because the noodles were cut very finely.

The noodles are really thin, the tofu is thin, the bamboo shoots are thin, and the green cabbage is also thin.

The cut noodles were cooked in chicken broth by Chen Wei.

During this process, the noodles inhale some of the umami flavor of the chicken soup.

Finally, take out the noodles, then put the shredded tofu, bamboo shoots, and green cabbage that have been blanched in advance into the filtered lobster soup. After a little cooking, pour them all into the noodle bowl.

Finally, garnish with a piece of basil leaf as a decoration, so that a bowl of lobster soup with three silk noodles is ready.

Lin Ruifeng looked at such a bowl of noodles, really surprised, not knowing what to say?

Feng Yifan looked at the noodles and said, "It's really extravagant. Does my uncle want to take it out to the three little babies in the restaurant to taste it?"

Chen Wei did not answer, but first sliced ​​the lobster meat and processed the remaining lobster heads.

Finally, the lobster meat and shrimp heads were re-arranged to serve as a topping to accompany the three silk noodles in the lobster soup.

After everything was set, Chen Wei wiped his hands and said with satisfaction: "Well, it's quite satisfactory."

Then, Chen Wei said to Lin Ruifeng, "Well, you can bring it out for our little birthday star. The three bowls of noodles are for the little birthday star and her two little friends."

Looking at the plate in front of me, the head of the big lobster, behind it is a thin slice of shrimp.

Then there are the three silk noodles in lobster soup in three small bowls, and finally at the tail part, the lobster tails left behind are specially used to make a tail decoration.

It's like a big lobster carrying three bowls of noodles.

Lin Ruifeng said sincerely: "It's really beautiful."

Chen Wei smiled and said, “Of course it’s beautiful. This plate will be sold in our restaurant for at least a few thousand or even tens of thousands of yuan.”

Hearing this price, Lin Ruifeng was a little surprised: "Is it so expensive?"

Feng Yifan explained: "The Australian lobster alone is not cheap anymore Chen Wei said again: "Okay, can we serve it now? "

Lin Ruifeng then came back to his senses: "Oh, a lot, I'll go to serve food now."

As Lin Ruifeng picked up the tray, he hurried to the front restaurant.

Chen Wei saw Lin Ruifeng a little impatient and said, "Be careful, don't spill it."

Watching Lin Ruifeng walk out of the kitchen, Chen Wei turned his head and said to Feng Yifan: "You are a mediocre apprentice, and you are not very flexible."

Feng Yifan smiled and replied: "I was originally a relatively mediocre person with inflexible mind. I am afraid that if I find an apprentice with too flexible mind, I will not be able to control him in the future and cause unnecessary trouble."

Chen Wei suddenly laughed when he heard this: "Hahaha, do you still say that you are inflexible mind? When I came up, I directly pointed at Sang and cursed Huai. I thought I was too flexible in my mind, so I deliberately approached Su Lanxin and wanted to deceive her trust. Do you want to take the opportunity to seize Su Ji?"

Feng Yifan asked with a smile on his face, "Isn't it?"

The smile on Chen Wei's face suddenly stiffened, but he soon returned to his smile.

"The first time I saw Su Lanxin, she was a sixteen-year-old girl at that time, and I am not hypocritical. I really liked her since the first time I saw Su Lanxin."

Without waiting for Feng Yifan to speak, Chen Wei went on to say: "I did have the idea of ​​becoming the head of Su Ji through Su Lanxin."

At this time, Chen Wei, Feng Yifan didn't think these words were telling him. It is more like returning to Su Ji's back kitchen after many years, Chen Wei is confessing to his former master.

All the mistakes he had committed and some bad ideas he had made were all whispered, begging for forgiveness from the former owner of this kitchen.

So Feng Yifan didn't bother, but listened quietly.