Chapter 888 Expert
"Yes, the house is so good, but the employer upgraded it for you." Xiong Jiao said: "Xueshan, your terrace is not covered yet? If it were me, I would cover it." The study is open and bright! "
"I think it's right that I don't need to pay for it now. It's big enough for one person to live in anyway," Feng Xueshan said with a smile, "Your new house is not bad, it's a good advantage to have two jobs."
"It's mainly Liu Tao who runs the dealership. The company sees their hard work and gives higher marks to the supply and marketing department." Xiong Jiao said, "In addition, both of us are from the company, so we take care of them a little. Even so, we are still more than ten years younger than you." Flat, let alone a big balcony.”
This is how the generation gap between those who are already working and those who are still students comes into being. After entering the society and joining the workforce, all kinds of pressures arise. Will come one after another, forcing Xiaobai to become mature.
Therefore, the topic between Xiong Jiao and Feng Xueshan seemed normal to them, but it caused some silence in the car.
“Let’s go eat noodles. When you come to Yizhou, of course you can’t miss the classic burning noodles.”
“Yizhou’s steamed buns are also delicious, as well as roasted pork and Jia Chuan It's the same." Xiong Jiao said.
“The fried dough sticks and soy milk are a bit less.” Liu Tao is from the north and likes this one better: “Fortunately, there are also sugar and oil fruits, which are much more delicious than those in the north.”
“Tao Brother, please take it easy, that thing will gain weight easily.”
"Why do you think he doesn't dare to go back to the north?" Xiong Jiao complained: "He used to be a little fat guy, but he became thinner when he came to Sichuan. He became a handsome guy and couldn't bear to go back."
" Isn't it because of you that you can't bear to go back?" Zhou Zhi joked with a smile: "Being a handsome guy is still an advantage for Grandma Xiong."
"Bah!" Xiong Jiao's dissatisfied voice came from behind.
The car crossed the Minjiang Bridge and came to the north bank, where Xiong Jiao and Liu Tao's pharmaceutical company is located.
There is a famous park just across the street. Outside the park are several noodle restaurants. They occupied a large area of the square in the morning, with small tables and stools. The business was still very hot.
This is obviously a domination operation, but Zhou Zhi is not his father Zhou Yuanjiang. On the contrary, he really likes the smell of fireworks.
"Here we are! How many people are there?" Seeing a crowd of people getting off the bus, the owner of the noodle shop was very enthusiastic: "Sit inside or outside?"
"Give us three tables. Let's put the table together...forget it, let's do it ourselves." Liu Tao said, "What do you want to eat?"
Zhou Zhi has already smelled it. Now the unique aroma of the broth from the small noodle shop in southern Sichuan is coming: "Let's not embarrass the boss. You two are free to do whatever you want. Let's all eat burning noodles. I want to serve eleven or two taels of burning noodles."
"Hahaha, actually we also like to eat burning noodles. Boss, let's get thirteen and two taels!"
"Okay! Then you guys sit down for a while, it will be quick!"
Zhou Zhi sat down: "This restaurant must be authentic."
"How do you know about elbows?" Liu Tao asked everyone to sit down. , and went to get chopsticks for everyone.
"These chopsticks have been kept in the pot to be boiled. Many experienced restaurants do this. It is clean and hygienic." Zhou Zhi took the chopsticks and said: "And the taste of the broth is very authentic. Now Are you willing to spend this effort to hang it? There are fewer and fewer noodle restaurants."
"Eh? That's true," Liu Tao said, "Nowadays, many noodle restaurants only provide noodle soup. What else...' .”
"That's what the north says, we don't do that," Zhou Zhi said: "Our noodle restaurants and steamed stuffed bun restaurants all use soup stock as their soul mate. It goes without saying that the small noodles on one side are added to the bowl with soup stock. Even if it's If you eat dry mixed vegetable chili sauce or noodles, soup will also be on the menu as usual. , this is an old rule and cannot be skimped on.”
“This little brother is really good at it!” The boss has already brought the soup to everyone: “We heard from the elders in the family that the noodles are served with broth. It’s an ironclad rule. If the soup doesn’t come out in the old time, our noodle shop will They don’t even dare to step down from the door to welcome customers to their seats. “If you can keep this rule, your noodle shop will do well.” Zhou Zhi said with a smile, “Even if the kids at home don’t inherit your business in the future, they will only make this recipe. Zi wrote it down, and it was also a great fortune for them.”
“We can’t let them do this business anymore.” The boss smiled and said, “It’s so tiring to get up early and stay late!” , that’s a lot of money to make, the boss’s business is great!”
"It's time to get the noodles! Set up the dragon gate!" The boss was happy to hear this and wanted to chat with Zhou Zhi for a few words. However, the lady boss guarding the pot was not happy and summoned the boss back with a roar of a lion.
"You guys sit down, I'm going to serve you noodles." The boss took two steps and said, "You can add more soup. If you like, you can have another bowl!"
The boss left, and Liu Tao and Xiong Jiao said: "The soup stock here is still good. Can I add it? I’ve never heard of it from the boss...”
Feng Xueshan rolled her eyes at Zhou Zhi: “Brother Tao, don’t you see? This is just because the boss is trying to make you happy.”
< br>……
People in Sichuan are famous throughout the country for their "appreciative taste and spicy aroma", and Yibin burning noodles are an outstanding representative of this characteristic.
The characteristic of burning noodles is that it is "dry". Regardless of whether it is meat or vegetable, it must be heavy oil.
When the noodles came up, Zhou Zhi introduced them to everyone while mixing them: "When it comes to Yizhou burning noodles, the first step after putting them into the bowl is to add special red oil and mix them thoroughly quickly. In a very short time, Put a layer of red oil on the surface of each water leaf.”
“You can use a little more heat for the noodles at this time. This is where the name "Jiran" comes from. "
"The mixing of oil is also very particular. Each family has its own secret method. The oil used in ordinary noodle restaurants is, There are at least three or four kinds of chili peppers, and two or three kinds of peppercorns, not to mention the other spices, which can reach more than ten or twenty kinds.”
"Yizhou families also have such a rule. They say to see if a family is from Yizhou, they go to the kitchen and have a look. If there are three types of pepper missing, then they are not from Yizhou."
"Huh? Xiong Jiao found it very interesting: "It seems that many of our colleagues' families are like this, but if you didn't tell me, I really wouldn't be able to think about it."
Wei Fei mixed the noodles. : "Except for itself, this side is really There’s no water at all.”
“Yes, this is the second characteristic of burning noodles. It needs to be dried.” Zhou Zhi said, “Look at the boss lady, after the noodles are cooked and before they are put into the bowl, there is one. A very important process is tossing the noodles.”
Everyone looked towards the proprietress and found that she was pounding the noodles into a special bamboo strip bag, and then raising the bag with the noodles above her head. Throw it off hard and fast.
The bamboo strip pocket draws an arc in the air and stops instantly when it reaches the waist. At this time, the water attached to the surface flies out from the seam of the pocket, which is very beautiful.
"Did you see it? So all this kind of dry noodles have another name in Shu, called 'Qianzhuan'er noodles'." Zhou Zhi smiled and said: "Actually, there is something hidden underneath. The characteristic is that the water used to cook the noodles should be wide and clear, so that there will not be too much 'paste' left on the surface of the noodles. . ”
“If you don’t shake off the paste, it will easily form small batter-like particles when mixing the noodles, resulting in a bad taste.”
“According to the customer flow of this noodle restaurant. "Hundreds of noodles are sold in one morning, and just shaking the rice noodles is a laborious job," Fang Wenyu said.
(End of this chapter)