Chapter 889 Huang Tingjian
“Yes, it seems simple, but in fact it is very important to grasp the strength. If you throw it lightly, the water will not come out, and it will not meet the finished product requirements of burning noodles. If you throw it too heavy, it may be The face was shaken and it was a waste of arm strength." Wei Fei said and roughly gestured according to the strength and speed of the landlady, and shook his head, indicating that he would never be able to do this job.
“The noodles thrown out like this are naturally dry, crispy and refreshing. We have worked so hard to get this characteristic, so we can no longer destroy this dry characteristic when eating noodles.” Zhou Zhi said: “That’s why I’m getting old after eating it. Fans of burning noodles should give the boss a warning when they enter the house - 'Boss, two ounces of burning noodles, no green noodles! Vegetable leaves. Nowadays, people pay more and more attention to the intake of vegetables, and they pay more and more attention to the intake of vegetables. In order to cater to diners, some noodle restaurants insist on adding a few vegetable leaves to the noodles. This is a bit ridiculous. . ”
“Because vegetable leaves contain too much water, adding cooked vegetable leaves to burning noodles will inevitably destroy the dry flavor.”
"Actually, people who make traditional noodles have noticed this problem a long time ago and solved it properly, that is - with soup."
"The simpler one is bean sprout soup."
“Yizhou bean sprouts are an essential condiment for burning noodles. Peanut noodles, sesame seeds, bean sprouts, and chopped green onions are collectively called the four-piece set of burning noodles. Of course, If it’s a meat dish like ours, we also need to put a layer of meat sauce on it.”
“Because the oil is heavy and spicy, the soup should be light and light, which can relieve greasiness and add freshness. ”
“To achieve these conditions, the most suitable soups are two kinds, bamboo shoot soup with bean sprouts or sauerkraut, and shredded soup. ”
Taking a sip of the soup, Zhou Zhi said: "Shredded bamboo shoots and shredded ribbons are both good for relieving greasiness and refreshing. Pickled cabbage soup and stock also have a fusion and additive effect on the taste of burning noodles."
“In fact, the fresh vegetable leaves that modern people like, It can also be added here. You have to use the noodle soup with burning noodles, and then add the vegetable leaves to the noodles. After a series of actions, the burning noodles will be useless."
"It seems like your book. Isn't it written so carefully?" Liu Tao asked.
"Brother Tao has also read my book?" During the science popularization, everyone had almost eaten the delicacies used to popularize science. Zhou Zhi couldn't hold it back and asked the boss to add a bowl of broth.
“Your book is too expensive, I couldn’t bear to buy it.” Liu Tao smiled and said, “I went to the Xinhua Bookstore counter to read it.”
"Actually, I regret it." Zhou Zhi said: "The main reason is that when I wrote the book, I didn't know the giants in Sichuan's catering industry. I focused on theory, data, and history, but neglected to consult experts. It's so exciting. The importance of combining soups with food is something I only realized later when I met Master Zhang Yuanfu. "
"It's a pity that the book has already been written." Zhou Zhi smiled and said: "Master Zhang Yuanfu also set up a dragon gate array for me and said that if the noodle restaurant doesn't provide soup, you can ask the boss. My son's water supply was cut off today and he said, 'If the boss was really knowledgeable, he would have shouted. "Wait a moment." He immediately brought the soup to you. "
"That's really strange," Xiong Jiao said, confused: "Why are you so picky about a bowl of soup?"< br>
“Bean sprout soup is quite simple.” Liu Tao said, “I read that Douban is the The soul of Sichuan cuisine, in fact, the broth made by a skilled chef should be considered the real soul of Sichuan cuisine. It is quite complicated to make, right?"
"Yes," Zhou Zhi said, "Actually, Yizhou noodles. It’s a big family, with about seventy species.”
"Like the five major brands of red soup noodles: braised beef noodles, braised pork intestine noodles, braised pork ribs noodles, eel noodles, and hoof noodles. Among the five major brands of clear soup noodles: mushroom noodles, braised chicken noodles, squid noodles, salty noodles, and seafood Waiting for the noodles, Many of them require broth as a base. ”
“So broth is definitely the first important ingredient for every noodle restaurant. The reason why the broth should be changed from dry noodles to noodles with raw pepper. , spicy chicken noodles, ginger duck noodles, and sour radish noodles are removed from the package. The main reason is to consider the cost issue. It can save a little cost. "But it doesn't even match the bean sprout soup. In Master Zhang's words, then. There’s really no explanation other than laziness.”
“Actually, there’s another pairing that I also like, especially in summer,” Xiong Jiao said.
"What combination?" Zhou Zhi was very sensitive to these and asked immediately.
"Cold cake!" Xiong Jiao said: "Tianshuijing cold cake!"
"Yes!" Liu Tao agreed: "It's just that the cold cake seller hasn't come out in the morning. We used to like to sneak out of school in the afternoon. Eat at a noodle restaurant Let’s eat some burning noodles, and then ask the street vendors to get some cold cakes to accompany us.”
“You guys really understand this!” Zhou Zhi couldn’t help but sigh: “Cold cakes are alkaline cold food. , also has the effect of relieving fatigue. Wait a minute. "Xiong Jiao, are you just trapping Brother Tao?"
"No way! We are living on campus, so we can't go out too often to have a toothache." Xiong Jiao hurriedly moved. Topic: “The right elbow You seem to like Huang Tingjian a lot, right?”
“Yes, Huang Tingjian was shuanggui here. He especially liked it and called himself Fu Weng.”
< br>
"What double...shuanggui?" Liu Tao didn't understand.
“Huang Tingjian was a conservative in his political stance. He was suppressed during the reign of Emperor Shenzong of the Song Dynasty. However, he was promoted for a while when Empress Dowager Gao came to power. However, after Emperor Zhezong of the Song Dynasty came to power, the reformists came back to power, and Huang Tingjian was punished. Chun, Cai Bian and others falsely accused the editor of "Records" of being untrue and damaging to the emperor, so he was demoted to Fuzhou Bijia. "
"The so-called resettlement means that you are not allowed to go too far out of the city. Although you are still a "Bijia" in name, that is, you are a deputy in the city, you are not allowed to sign official documents. It’s almost like Shuanggui.”
“So Yizhou was called Fuzhou at that time?” Xiong Jiao asked.
“That’s not true, it was just a random official name. His resettlement place was Qianzhou at first, but his cousin was serving as a provincial leader there at the time, that is, Changpingcang Tiju. In order to avoid family suspicion, the reformers moved him here again, but the name Fu Weng was the nickname he used after he was demoted."
"Hey! I thought he was here all day long touring the mountains and rivers, and he was very happy!" Liu Tao couldn't laugh or cry: "But it turns out he was exiled here!"
"Hahaha, there's nothing I can do, he's a veteran scholar-bureaucrat's Style, or arrogance "Jiao." Zhou Zhi said with a smile: "Actually, Huang Tingjian was quite depressed when he first arrived here, but it didn't take long for him to let himself go." Comments on Huang Tingjian in his later years as "a monk with hair" , Seemingly innocent, dreaming within a dream, seeing the outside world', this is what he said with a smile. "The result is that he left more than a hundred poems and several famous articles here. But it immediately enriched the cultural heritage of Yizhou. ."
"Obviously, do you want to see the relics left by Huang Tingjian?"
"What are the relics left by Huang Tingjian?" Zhou Zhi was quite surprised: "Relics or legends? ”
"You have to tell me first, what kind of relic do you think it should be?" Xiong Jiao smiled slyly: "Have you not been learning his calligraphy? You are still writing novels from the Song Dynasty. That is a good test to see if you really understand him."
(End of this chapter)