Reborn – Super Chef

Zhajiangmian is a traditional Chinese noodle dish, which is very popular in the north. In this era, it is easy to find a noodle restaurant with Zhajiangmian, regardless of the north and the south. They even go abroad and are quite famous abroad. South Korea There is also fried noodles in the cuisine. It is said that it was brought over by overseas Chinese and spread its branches and leaves.

Of course, Korean Jajangmyeon has long lost its original taste and is not perfect.

In fact, there are very few authentic fried noodles in China.

Because the authentic Zhajiang noodles are made with diced meat, all of the best-tasting Zhajiang Sanxian are made of diced meat——shrimp Zhajiang, tenderloin Zhajiang, beef diced Zhajiang .

Among them, the fried sauce made with diced pork tenderloin is the most delicious.

In the age when meat was poisonous, jajang noodles did not disappear because of this. The diced meat was replaced by dried tofu to make a unique fried tofu jajang. Although the taste is still outstanding, it has lost the brilliance brought by diced meat jajang. So much so that after the ban on meat was lifted, there were not many noodle restaurants in Yanjing that would try to use diced meat to make fried sauce.

Mr. Han likes fried noodles very much. After eating fried noodles made by Ye Chui once, he asked Ye Chui to cook them several times, so Han Yuyan knows this fried noodles best. He also really understands the deliciousness of the noodles with fried sauce. Mr. Han is full of praise, so it's not ordinary.

Now that Ye Chui proposed to make noodles with fried sauce, Sister Han immediately became excited: "It turns out that what you want to make is noodles with fried sauce, Master. Let the judges have a good experience of our Chinese food."

"Zhajiang is a unique cooking method in China, I believe these foreigners will also like it." Ye Chui said with a smile.

"Then master, let me help you." Han Yuyan said immediately, with a look of enthusiasm, "Master, what kind of dishes are we preparing?"

Cuisine code, this is the lingo for eating fried noodles.

Han Yuyan has been with Ye Chui for a long time, and has seen him make noodles with fried sauce for Mr. Han many times, so he understands the meaning of this word.

The so-called dish code, in simple terms, is the dish that is eaten with bibimbap. Usually, there are always some thin shredded cucumbers that are thrown on the noodles in the fried noodles.

Of course, the cucumber shreds are somewhat shabby, and it is a simplified version of fried noodles.

Authentic Zhajiangmen has a variety of dishes, in addition to cucumbers, there are Chinese toon, bean sprouts, green beans, and soybeans.

Even the sophisticated old Yanjing people have different dishes according to the seasons. In early spring, they eat bean sprouts and small water radish sprouts. At the end of spring are green garlic, Chinese toon sprouts, and green bean sprouts. In early summer, there are green onions, shredded cucumbers, shredded lentils, sliced ​​leeks and so on.

And now Ye Chui is going to make a variety of dishes, and there are naturally many kinds of dishes to be put in. After all, it is such a large-scale competition, and it is necessary to reflect the delicacy of this dish as much as possible, so before coming to Wangfu Noodle Restaurant today, Ye Chui personally went to the vegetable market to purchase some fresh vegetables that can be used. The taste combination is relatively random, but the combination of fresh flavors is definitely not bad.

Fresh green shallots, lentils, leeks, and tender radishes, not to mention a few crisp dark green cucumbers.

"Chop the leeks and green onions into sections, and finely chop the rest into shreds." Ye Chui pointed to Han Yuyan, and handed her chopped incense into her hands.

Han Yuyan was overjoyed, and immediately took it over solemnly.

In fact, several chefs in the Manhan Building privately said that if Ye Chui handed over the chopped incense to that chef, it would definitely be something worth showing off. Among them, Tian Xiaodu was Ye Chui's The direct disciples used chopping incense the most on weekdays, followed by Qin Yiyue and Dong Qian. As for Han Yuyan, this was the first time Ye Chui gave her a kitchen knife, and he felt unspeakably anxious and excited.

Han Yuyan soon began to shred the vegetables.

Ye Chui set up a big pot here, started to boil water, and at the same time began to prepare for making fried sauce.

The diced pork used in the fried sauce is the best pork tenderloin, and another important thing is the yellow sauce.

Yellow sauce is soybean paste made from soybeans.

Soybean paste, a unique Chinese food, is naturally indispensable, but because of different methods, the taste is naturally different. Ye Chui found several brands of yellow sauce in the vegetable market in Chinatown. After tasting them one by one, he finally chose one of them. , this kind of yellow sauce is most suitable for making fried sauce.

Set up an oil pan on a stove, pour in an appropriate amount of vegetable oil, add shallots, ginger, and garlic and sauté until fragrant, then add diced pork.

After the diced meat turns slightly yellow on the surface, pour in the yellow sauce that has been mixed with water, add salt, and then cover the pot, reduce the fire, and let the yellow sauce and diced meat simmer.

The method of fried sauce is very easy, but the easier it is, the more difficult it is to make it delicious. The control of the heat is even more important in such dishes.

Standing in front of the pot, Ye Chui watched through the glass pot lid the bubbling dark brown yellow sauce and diced meat rolling and boiling, waited silently for a while, and calculated the heat.

Yellow sauce and diced meat need to be boiled for a long time until the diced meat is fully cooked and the skin is bright red.

At this moment, he glanced at Han Yuyan.

The fresh vegetables have been completely washed, Han Yuyan is holding a knife in one hand, pressing the vegetables on the chopping board with the other, and is cutting carefully and attentively.

Once upon a time, this sister was a kitchen killer who was born with a grudge against the kitchen. Whenever she entered the kitchen, the dishes would suffer, and the food she cooked could make people feel desperate for food.

But now, after a subtle time, all of this has gradually changed. Sister Han is no longer the frizzy kitchen killer she used to be. Although her cooking skills can only be regarded as inferior, after unremitting efforts, the current She can already perfectly serve as Ye Chui's helper in the kitchen, and even cook a good egg.

If Ye Chui chose to accept Han Yuyan as his apprentice at the beginning because of the love of Han Lao, then he is very glad that he accepted this apprentice at the beginning.

A good chef does not necessarily have a wonderful talent, but more importantly, a passion for cooking and perseverance.

Han Yuyan obviously has the latter.

She may never be the world's top chef, but she will still be a popular and famous chef.

Just like Chen Tian, ​​without talent, but with hard work, he became a famous chef.

Thinking about it now, maybe the reason why Ye Chui was willing to listen to Chen Tian calling him master was because he saw the shadow of Han Yuyan in Chen Tian?

"Master, what are you looking at?" Han Yuyan finally realized Ye Chui's eager gaze, and turned his head to look at Ye Chui curiously.

Ye Chui shook his head hastily, and said with a smile, "Oh, it's nothing..."

The water in the pot has boiled.

Ye Chui picked up the noodles with both hands, and carefully sprinkled them into the boiling water bit by bit, while stirring the cauldron with chopsticks.

Cooking noodles is also very particular, the time must be well controlled, if the cooking time is not enough, the noodles will still be raw, if they are kept for a long time, the noodles will be too soft and lose their elasticity, there is a lot of knowledge in the small noodles.

When the noodles on this side are almost cooked, the fried sauce on the other side is just finished.

Ye Chui turned off the fire of the frying pan, opened the lid, and a burst of charming aroma came out immediately, with a strong sauce aroma, mixed with the meat aroma of pork, and the strong aroma of onion, ginger, and garlic. Appetite whetted.

Several kinds of vegetables at Han Yuyan's side have also been cut into shreds and placed in a bowl. She took a deep breath of the aroma of fried sauce, and couldn't help saying: "Master, it smells so fragrant, it seems to be better than yours." What you usually make is more delicious.”

"The noodles in Zhajiangmian need to be more chewy to be delicious. The noodles I made with Errenzhuan just to show off my skills are actually a bit inferior in taste, so I can only make up for it in Zhajiang." Ye Chui explained , "If not, how can you crush them?"

From the very beginning, what Ye Chui wanted was not to win the game, but to crush them.

Han Yuyan chuckled, Master is the most handsome when he is confident and arrogant.

She took out stacks of small bowls from the cupboard next to her.

These are noodle bowls—because they are noodles for fifty judges, the portion of each serving is naturally very small.

Ye Chui took the small bowls one by one, used chopsticks to set up the noodles and put them into the bowls. Each bowl was only a few sticks in weight, and the small bowls filled with noodles were sent to Han Yuyan, and Han Yuyan carefully Carefully place the dish on top of the noodles.

Shredded radish, shredded cucumber, sliced ​​leeks, and shallots and lentils are very cute at first glance, full of the original temptation of food.

After the fifty small bowls were filled one after another, it was time to pour the fried sauce.

At this time, Han Yuyan called the waiters of Sheng Defu and asked them to serve the noodles outside.

Han Yuyan handed the noodle bowl to Ye Chui, who poured a spoonful of fried sauce on it with a small spoon, and then handed it to the waiter, who sent the noodles out.

At this time, Chen Jueyuan's meat noodles and Jim's sliced ​​noodles were also finished, and they were all placed in small bowls and brought out.

After a while, three small bowls were placed in front of the fifty judges.

A bowl of fried noodles, a bowl of sliced ​​noodles, and a bowl of meat noodles (saozi noodles).

The judges have to taste the three bowls of noodles in turn and choose their favorite noodles. If the selected noodles are made by the favorite chef previously selected, that favorite chef will get one point. If you choose the noodles made by your favorite chef, then that chef will naturally have no points to get, and at the same time, the judge's choice will no longer count.

"Next, let the judges taste these three bowls of noodles that seem to whet your appetite." The host announced loudly.

Fifty judges, looking at the three bowls of noodles of different colors in front of them, suddenly whetted their appetites, or used chopsticks or forks, and hurriedly sent them to their mouths... (~^~)