Hu Hai looked at a jar of a hundred-year-old pickle jar and said with a smile, "During the war, the guy blocked the origin of the best Fengrun beans because the soldiers and bandits blocked the origin of the best Fengrun beans. In order not to despise the skills passed down by our ancestors over 2,000 years, the shopkeeper insisted on blocking the altar to put out the fire that day, feeding all the second Fengrun beans to pigs, and personally searching for Fengrun beans."

"The old saying goes, it's just serious. No matter how small the thing is, it's genuine. If you have a sign, you will never do anything to ruin the sign and lose face and deceive customers. This is the bottom line of the man."

The old shopkeeper next to him, who was over 60 years old, said seriously, "Everyone must be told the rules. There are rules when going out to meet guests, there are rules for eating at home, there are rules for saying hello, and the rules for making pickles were set by our ancestors. If you decide to make pickles, you must strictly abide by the rules. You cannot miss every move or move, and you cannot save any minute or second."

"If you want to make pickles, you need to have good sauce first. Mayonnaise and sweet noodle sauce are the main ingredients for pickling pickles. There is only one production cycle every year. After the Spring Festival, you have to steam and ferment the soybeans to make yellow zi."

He took Johnson to the backyard, and the workers were busy, drying and crushing into the tank until the heat was over. The master took a big hammer and beat the raw materials one after another. This is called raking, the most grinding link.

Each jar needs to be raked four times a day, and each time raked 2030, the more the sun is, the more you have to rake while the sun is sunny. After stealing a rake, the whole jar of sauce is ruined. After sun and night dew, and raked four times a day, until late autumn, the effort-consuming sauce is considered mature.

After passing this level, it was just the beginning. The sauce is a year-round, and the living person does not have to raise a long time to spare. Making pickles is a hard and tiring job, and a hero does not look at it. Lai Han would rather beg for food with a stick. However, as long as he enters the door to make pickles, he cannot lose his share.

A plate of pickles, with large noodles, can be eaten with steamed buns, and the price will not be lost. A few cents of shredded pickles and a few dollars of sauce cucumbers, as long as you dye the porridge and rice orders with relish, it is worthy of treatment. Even the utensils for pickles are unique.

Packing a small basket made of fine jingzi strips can prevent the pickles from worms, rotten, and deodorizing. According to Mr. Liang Shiqiu, the beauty of pickles in Peking is that they are not too salty and not too sweet.

At least a few hundred kilograms per month, many dishes in the State Guesthouse need pickles, such as Hao Baoli’s own fried cherry cucumber sauce and diced cherry cucumbers. Around the Chinese New Year, wild game is on the market. The pheasant (the most popular. Take the pheasant breast and cut it into diced, add the cucumber pieces and stir-fry it over high heat. When you start the pot, add a large amount of green onion cucumbers and pour sesame oil and mix well.

The chicken is white and tender, and the cucumber with sauce is salty and sweet. It is an indispensable dish in New Year's dishes. Cold food is the most beautiful. The northern cold food is cold. Fry a large pot and it will last for a long time.

After sending the things back to Diaoyutai, Hu Hai directly took Johnson to his house and said that he would come back easily and he had to cook in person.

Johnson really didn't know how the other party cooked. Hu Hai pretended to be mysterious and said, "Don't look at you eating all over the world, you must have never eaten a treasure!"

The result is fried noodles?

There is no reason for this kind of confidence. Who among the old people in Beijing grew up eating fried noodles? Today, there is a bowl of authentic sweet noodles sauce, so just take a bite.

He is not an outsider, and he can't be idle, so he can help in the kitchen. Hu Hai put on an apron and put it in the pot with hot oil. He said seriously, "A good bowl of fried sauce must meet the dry fried standards of the small bowl that Mr. Bai San said in "The House of Mansions". The key point is the word fried. Once it is cooked, the whole pot of sauce will be considered useless."

"Only five kinds of raw materials are used, namely yellow mayonnaise pork, scallion oil, commonly known as the Wuhu Fried Sauce - the Sauce pork, scallion oil. Use chopsticks to cut the gaps and do not stick together, so that it is considered a really good small bowl of dry fried."

"Nancheng people like to use the Liubiju sauce, Beicheng people like to use Tianyuan, Hui people are used to using Guixinzhai. If you like sweets, just mix some sweet noodles sauce and add some soy sauce to the heavy taste, which will make the color look bad."

Johnson Johnson was responsible for cutting the pier, but his knife skills were praised by Mr. Hao. Although he was negligent in practicing, he quickly found a feeling as soon as he got started.

The best choice is pork belly with fat and thin pork belly, while the pure and thin diced meat is not very popular, and there are also great things to cut. If you cut it too big, others will mistakenly think that the size of the braised pork is the most appropriate to cut it into a square diced meat with a large colored seed.

Hu Hai was responsible for rolling the noodles. No matter how well the sauce was fried, it would be useless to put it in the crumbled noodles. If you want to be particular, Mr. Wang Xifu, the successor of the imperial meal in the palace, said that noodle leaves were divided into two lines, and there were two lines of kudzu, curtain sticks and leeks.

Although the fried noodles are not so exaggerated, noodles must be hand-rolled, and only stretched noodles and cut noodles are eaten.

Hu Hai put the kneaded dough on the chopping board, rolled it into large pieces with a rolling pin, sprinkled it on the floating surface, cut it into pieces, roll it with one knife. Finally, he picked it up with both hands, cut off the connecting places at both ends, and then threw it into the pot that had been already there.

The two masters cooperated and quickly got it done. More than a dozen plates of large and small coin were served on the table. In early spring, bean sprouts were cut off the head and tail, and radish tassels were cut off the head and tail; in late spring, green garlic, toon sprouts, green bean mouths, etc. In early summer, fresh garlic, cucumber, shredded lentils, leeks, etc.; in winter, tender cabbage, shredded radish, shredded radish, and blanched bean sprouts, and blanched some water to make soybeans.

A bowl of fried noodles contains the family's spring, summer, autumn and winter.

Green beans and Chinese toon sprouts, blanch leeks and cut them into pieces;

Lettuce slices with celery and garlic, and two cloves of dog teeth and garlic are to be broken;

For bean sprouts, remove the roots and cut the cucumbers with thorns on top of the flower and thorns;

I feel so happy, cut a few slices of them, blanch the cowpeas and chop them into diced them, and the small water radish with green tassels;

Drizzle a little chili sesame oil and sprinkle mustard into the eyes of the spicy nose.

Although the fried noodles are only a small bowl, seven dishes and eight bowls are noodles.

Sit down and ask directly, "Do you want to pick the pot or water?"

Needless to say, of course, the hot noodles are picked and eaten. After draining them, they are placed directly in a bowl and mix them with hot fried sauce while they are hot. The bowl must be big enough. It is important to mix while eating, and there are also some specialties in eating.

Take a spoonful of oil from the fried noodles and mix them, pour in the blanched code, mix well, add the appropriate amount of fried noodles, and put the clear code into a bowl.

Eat a little and mix a little, and garlic in one bite of noodles. Drink noodle soup, and the original soup is transformed into raw food. It must be served with garlic. The old saying goes, eating noodles without garlic is worse than eating white rice.

This meal was enjoyable and better than some Michelin three stars!

I don’t know why, but before I went out, I always yearned for the feeling of having money, just walking around the world.

After really having fun, I feel that my hometown is the best. Although there are all kinds of unsatisfactory things, it is the place where I give birth to myself, and no one can replace that kind of intimacy.

No matter how rich and powerful you are, in the end, you should pay attention to returning to your roots?

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Chapter completed!