SFS Chapter 162 Silver Knife Flying Noodles
Chapter 162 Silver Knife Flying Noodles
Cheng Yuntao was a little surprised and touched. She originally thought that Erya was simply craving for food, but she didn't expect that such a deep friendship was hidden behind this small gesture.
"Then it's up to you. Take this cherry to your sister and let her taste it too."
Erya hurriedly bowed to Cheng Yuntao, her voice filled with joy: "Miss Cheng, you are such a kind person. If it weren't for you, my sisters and I would never have tasted such delicious cherries in our lifetime."
"No need to say more, put the cherries away quickly, otherwise they will be seen and cause unnecessary trouble." Cheng Yuntao reminded kindly.
Erya hurriedly tucked the cherry hidden in her arms deeper into her arms. After placing it properly, she patted it twice and showed a satisfied smile.
……
When dim sum preparation reaches a certain stage, hot dish ingredients can be pre-processed simultaneously. The cooking time of hot dishes is relatively short, but the freshness and pre-processing requirements of the ingredients are high.
Pre-processing hot dish ingredients in advance can, firstly, ensure that the ingredients can be quickly flavored during formal cooking, thus guaranteeing the taste and quality of the dishes; secondly, it can help to arrange time reasonably, avoiding being in a hurry and delaying the serving time due to carrying out multiple food processing tasks at the same time when the dinner is approaching.
The choice of hot dishes was the most difficult part for Cheng Yuntao, and she finally decided on roasted pork bones, crab stuffed with oranges, oil-splashed mandarin fish, and lychee meat.
To make sizzling ribs, choose beef or lamb ribs, cut them into appropriate sizes, marinate them with onions, ginger, garlic, peppercorns, salt, and other seasonings, and then grill them on a special sizzling grill. During the grilling process, the meaty aroma permeates the air, and the surface of the bones is roasted to a golden and crispy texture, while the meat inside is tender and juicy.
Crab stuffed with oranges is a dish that cleverly blends the delicious flavor of hairy crab with the fresh fragrance of oranges. The top of an orange is cut open, the flesh scooped out, and then stuffed with crab meat and crab roe. A little seasoning is added, and the dish is covered with an orange lid before being steamed in a steamer. The orange's aroma permeates the crab meat, giving it a unique combination of rich seafood flavor and a refreshing fruity aroma.
To prepare this dish, clean the fresh mandarin fish and score it several times to enhance its flavor. Marinate it briefly with scallions, ginger, garlic, and cooking wine, then steam it until cooked. Then, sprinkle the fish with shredded scallions and chili peppers, drizzle with hot oil to bring out the aroma, and top it with steamed fish sauce and other seasonings. The mandarin fish is tender and delicious.
To make lychee meat, cut lean pork into small pieces and score them crosswise to resemble lychees. Marinate, coat with starch, and deep-fry until golden brown. In a separate pot, simmer a sweet and sour sauce with tomatoes, sugar, vinegar, and other seasonings. Pour the fried meat into the sauce and stir-fry evenly until it's bright red and has a sweet and sour flavor.
After working all morning, Cheng Yuntao felt a little hungry at lunchtime, so she temporarily put down the work at hand, uncovered the wet cloth covering the basin, took out the proofed dough, and prepared to knead it.
To make a bowl of fragrant and chewy noodles, kneading the noodles is the key. This kneading process requires both strength and patience.
Cheng Yuntao rolled up her sleeves and began to knead the dough calmly. Her movements were skillful and her rhythm was steady. The dough obeyed her in her hands and gradually became soft, even and smooth.
Erya took a small stool and sat not far away. She was attracted by her smooth movements and watched her intently.
After the dough was kneaded just right, Cheng Yuntao shaped it, picked up a uniquely shaped paring knife, held the dough steadily with his left hand, held the paring knife tightly with his right hand, and began to cut the noodles.
The key to making knife-cut noodles is: the knife does not leave the noodles, the noodles do not leave the knife, the arms are straight and hard, the hands are level, the hands and eyes are in line, one edge follows another, the flat knife makes flat strips, the curved knife makes three edges.
Cheng Yuntao's wrist was nimble and powerful. Slices of dough, as thin as a cicada's wing, slid effortlessly from the tip of her knife, like falling leaves in the autumn wind, drawing a series of pure white arcs before falling continuously into the boiling pot. The boiling water in the pot swelled, and the dough undulated in the water, a vivid scene.
There is a jingle praising the knife-cut noodles flying in the air: A leaf falls into the pot and a leaf floats away, a leaf leaves the noodles and the knife comes out again, a silver fish falls into the water and white waves are rolled up, and a willow leaf falls from the treetops with the wind.
The ingredients of knife-cut noodles are varied, including fried meat sauce, sour soup, eggplant and minced meat, etc. Different from noodles with gravy, knife-cut noodles pay more attention to using soup as topping.
Today, Cheng Yuntao made the simplest meat soup.
A faint layer of red oil floated atop the reddish-brown broth, the aroma of fermented broad bean paste wafting into her nose. Finely chopped meat filled the broth. She scooped a spoonful of the steaming broth over the freshly sliced noodles, instantly staining the once-white noodles with an alluring oily hue. The broth was rich yet not greasy. Sprinkled with emerald green scallions and cilantro, the aroma instantly permeated the air as it was served.
"Erya, come over and have a bowl of noodles before you continue working."
"Hey, here we come."
Hearing Cheng Yuntao calling her, Erya immediately lifted her butt off the stool and quickly moved over. Looking at the steaming hot knife-cut noodles in front of her, her throat rolled unconsciously, obviously being tempted by the tempting aroma and appearance.
"Miss Cheng, this... this whole bowl belongs to me?" Erya's voice was trembling with disbelief and uncontrollable excitement.
The knife-cut noodles are shaped like willow leaves, smooth and delicate on the outside, thick and chewy on the inside. The noodles are fully absorbed by the soup, and the aroma of the noodles and the soup blend perfectly. The minced meat stewed into a sauce is tightly wrapped around the noodles, making a sticky sound when stirred. The aroma of the sauce wafts away with the heat, making your stomach growl.
Cheng Yuntao was worried that she wasn't full, so she added more food to the meal. "Of course, sit down and eat slowly. People need to be full to have the energy to work."
"Hey, then I won't be polite!"
The knife-cut noodles were of moderate width and naturally tangled together when picked up. One had to open their mouths wide to swallow them in one gulp. Erya didn't care about that at this time and took a big sip, filling her whole mouth.
As soon as you take a sip, the rich aroma spreads in your mouth instantly. The salty and spicy taste of the bean paste, the sweet and salty taste of the sweet noodle sauce, the deliciousness of the soup, and the aroma of the noodles, these flavors are intertwined together, making you intoxicated.
The noodles are slippery on the outside, yet soft and chewy to the touch. They're non-sticky yet incredibly durable. Savor them carefully, and then chew them with the equally chewy lean meat. The rich sauce and refreshing noodles leave a lingering fragrance. Once you've had your first bite, you can't stop. Every chopstick needs to be coated in the broth and meat sauce, and you'll be able to savor them with big mouthfuls.
The bowl of noodles was soon finished. Erya licked her lips with satisfaction and put down her chopsticks reluctantly.
"Ms. Cheng, your cooking skills are simply amazing!" Erya said excitedly, her voice unconsciously rising a few decibels.