Chapter 443： Sefen (1/2)

”Okay, it's still important to figure out what to eat, this stomach has already begun to rebel.”

The big beard yelled,

”Eating noodles, eating noodles, smooth and smooth, and noodles are fine.”

Everyone nodded in agreement,

”Yes, yes, I'll cook two of those with eggs, ducks, etc., painted red. This period of time is too much for me to be lucky.”

I ordered some cold dishes, salted chicken, and a pot of chowder on each table. I sat down and drank in groups.

Lin Chou was a little stunned when he heard this.

Small restaurants and taverns like him, which are isolated in the wilderness, are not in front of the village but not in the back of the shop. They are quite similar to those ancient post stations. Such a store generally does not meet staple foods such as noodles.

Lin Chou's father and grandfather were also very taboo when they were still running a small restaurant in the alley. They would never cook noodles for the first visitor. They will not be taboo when they come next time.

Passengers come and leave like flowing water, how can they leave with inexhaustible mess?

Wang Jiandao,

”Boss Lin, I don't know when the city will open. It looks like we will be bothering you for a few days.”

Lin Chou thought that since he didn't leave, he would eat if he should, and it wouldn't be considered as breaking the rules of his father.

Nodded immediately,

”no problem.”

After returning to the kitchen, Lin Chou began to prepare rice. He was going to make relatively simple rice noodles.

”Se” refers to the viscous liquid flowing out of the pores, and the word expresses the true meaning of Sefen.

It takes three-year-old rice to make rice noodles. The longer it is stored, the lower the stickiness of the rice after beating and the easier it is to shape.

Soak it in water for an hour and then drain the water. Pour in about a quarter of the rice volume overnight and give it to the horizontal trough system to grind it into rice noodles.

Overnight rice can increase the toughness of the rice noodles, killing two birds with one stone.

The milled rice noodles should have a starch-like texture when twisted with fingers, without the slightest particles.

A large pot of rice noodles are poured into boiling water while stirring, and they are blanched into six maturities and become countless rice noodle dumplings of various sizes, which are then beaten with ice-cold well water.

Continuously stirring to break up the fine particles in the rice noodles, making the rice milk sticky and slippery, and the surface can reflect light, and the rice noodles are done.

The system is very intimate to provide a special shaper for the rice noodles. It is a thick and long bamboo tube with a baffle and handles with small holes at the bottom. The thighs of adults are thick and more than half a meter high. It should be able to hold a lot of rice noodles. , The diameter of the rows of small holes at the bottom should be about three millimeters.

Next, you just need to boil a pot of boiling water, scoop a tube of sesame powder over the water pot, remove the bottom baffle, the sesame powder will flow down from the small hole.

The rice noodles that fell into the pot quickly solidified and matured under the action of water, and became plump and round.

The shaper slowly draws a circle on the pot to prevent the piles from sticking together. After setting up a bamboo tube of rice flour slurry, the flour in the pot will float to the surface when it is cooked. Take out the cold water and put it aside for later use. .

Although the preparation work such as milling took a lot of time, the process of making flour is simple and easy, saving time and effort.

The soup base of the rice noodles also needs to be specially made. It is necessary to use pork leg bones and spine, preferably the kind with some meat on it.

After the bones are cleaned and dried, the pan is fried for a few breaths in the hot oil. This method is also suitable for bone soup and fish soup. Deep-fried bones or fish are easier to boil the creamy and sweet soup. .

The fried pork bones are placed in a pot of cold water. At this time, you have to take out the goose bones, which is a special seasoning for the sesame powder broth, but Lin Chou is more luxurious. The bones he uses are from Qiongqi Swan.

The old **** is smashed and cooked together with goose bones, tangerine peel, wolfberry, dried mangosteen, and astragalus until the soup is slightly thicker. It does not take too long.

Put the rice noodles in boiling water and blanch them for a while and put them in a bowl, sprinkle with salt, chopped green onion, blanched green vegetables, and pour a spoonful of steaming broth.

The rice noodles can be eaten fresh, without any toppings, soup, and the rice is pure; it can also be served with fatty meat, braised intestines, and roasted meat. Any side dish must lower its head high in front of the transparent and bright white rice noodles. Greasy.

The powder was in the bowl and the side dishes were on the table. Lin Chou felt that he could sell a few more dishes.