Chapter 187 Oily Pork Noodles

Author: round head and round belly

Chapter 187 Oily Pork Noodles

The preparation work in the first two days was not too busy, that’s because most of the work was piled on the third day.

Although the main ingredient of the whole sheep feast is mutton, most of the dishes are paired with the staple food.

So the restaurant needs to prepare a lot of rice noodles in advance.

In addition, the naan pit that has been left to dry for a day and night has dried in the shade and can be dug.

The so-called pit opening is to use firewood to burn the naan pit from the inside out to dry out all the water, then sprinkle salt water on the inner wall of the naan pit several times, and then burn it dry to create a layer of salt in the naan pit.

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The salt layer not only prevents insects, but is also tighter, allowing the naan pit to maintain a higher temperature.

It takes a long time to open the pit, and this naan pit is in the capital area, which is far less dry than the Western Regions, so it takes even longer.

Therefore, on the morning of the third day, as soon as Li Yi arrived at the restaurant, he took out all the firewood he had prepared, filled it into the naan pit, and started it on fire.

In order to prevent the danger of open fire, the program staff built a roof with fireproof tarpaulin over the naan pit, and installed four high-power range hoods at the front, rear, left and right positions to absorb smoke and dust.

Although the cost is a bit high, this is what Wang Tian specifically requested.

She didn't want to be reported by the people of the capital that someone was setting fire to the Forbidden City.

Local Nang pits in the Western Regions generally use firewood when making Nang, and rarely use coal.

Especially when digging a pit, you must use firewood, because when coal is burned, it will release harmful substances such as sulfur dioxide, which may melt into the salt crust, causing certain harm to human health and affecting the output.

The taste of naan.

After the first round of charcoal was burned, Li Yi melted a basin of saturated salt water and took Huang Xiaoming to the edge of the pit.

Using tongs and wooden sticks, he pulled the red-hot charcoal inside to the center. Li Yi took the salt water, lifted it with his hands, and sprinkled it on the inner wall of the naan pit.

Zhila!

The salt water fell on the inner wall of the naan pit, and immediately made a sound, and was instantly evaporated into water mist, while the salt inside remained on the inner wall of the naan pit, forming a piece of crystal.

"Wow! The temperature is so high."

Huang Xiaoming shrank in surprise at the steaming water mist. The high temperature above the naan pit already made him feel burning even if he wasn't close.

"The rest is up to you."

After Li Yi showed him how to sprinkle salt water, he handed him the salt water basin and told him: "Spread it diagonally like me, and try to sprinkle it on the inner wall of the naan pit, and don't sprinkle it on the charcoal below.

The temperature inside will drop as you continue to sprinkle water. If you see that the speed of condensation of salt water has slowed down, stop for a moment, pull on the charcoal fire, let the temperature inside rise again, and then continue to sprinkle salt water.

Repeat this until the temperature of the charcoal fire dissipates, then add more firewood, burn the charcoal again, and then sprinkle salt water."

Listening to Li Yi's instructions, Huang Xiaoming was speechless: "How many times will this happen?"

"It should be enough to burn four or five rounds of charcoal."

Li Yi smiled and clenched his fists at him, encouraging: "Come on, spread evenly!"

This job involved an open flame, so he still felt uneasy about letting Wu Lei do it. Huang Xiaoming was older and was more calm.

"Okay, leave it to me."

Although Huang Xiaoming was a little nervous, he still accepted the task.

"Thank you for your hard work, be careful not to get burned."

Li Yi explained a few words before returning to the restaurant.

Although it was a little hot to open the pit, it was still a relatively easy job. There was another heavy-duty job waiting for him in the kitchen, and that was kneading the noodles.

Making dough is the most tiring part.

And the flour from the Western Regions is high-gluten flour, which is more tiring to mix.

The most important thing is that you can't use machines here, you have to do it by hand.

Considering the popularity of the restaurant's business in the last period, Li Yi estimated that at least one hundred servings of noodles would have to be prepared.

In addition, noodles are considered as staple food, and the price is relatively lower, so more customers may order it.

So to be on the safe side, Li Yi planned to prepare two hundred servings of noodles.

In this way, he had to make two bags of flour into dough in advance.

This is a big project.

According to the principle of three kneading and three waking, it takes at least two hours to make a bag of noodles into dough.

Two bags of noodles equals four hours, and the whole process is a busy four hours.

Therefore, Li Yi really didn't have time to watch the pit in person.

While he was busy, Wu Lei and others were also busy.

Liu Yifei and Zhao Jinmai were wearing rubber gloves and cutting huge amounts of radishes and tomatoes.

Wu Lei, on the other hand, was fully armed, wearing swimming goggles and a nose clip. In front of him was a mountain of onions, which he wanted to cut into shreds and chunks.

These are all physical tasks. After doing them all morning, everyone barely said anything and kept busy.

Finally at noon, Liu Yifei and Zhao Jinmai finished cutting all the carrots, and Li Yi also mixed out the first bag of noodles.

"Brother Yi, when are you going to eat? I'm so tired."

Zhao Jinmai rubbed his wrist and asked Li Yi.

They had been chopping yellow radishes all morning, and their hands were sore from cutting. Now they were dizzy when they saw the yellow radishes.

"hungry?"

Li Yi rubbed the dough, glanced at them, and said with a smile: "Okay, I'll do it now."

Mixed noodles are the most common home-cooked meal in the Western Regions, and are called Langerman in Uyghur language.

It comes from the same family as the pimps in the Shaanxi-Gansu-Ningxia region, and was introduced to the Western Regions Province along with the immigrants from the Hexi Corridor.

The key to the deliciousness of Western Region Noodles is firstly the noodles, and secondly the toppings, which are the ingredients.

Because the local diet is dominated by beef and mutton, the toppings of the noodles are also stir-fried with beef and mutton.

Li Yi plans to fry three toppings, one is oily pork, one is spicy pork, and the third is wild mushroom meat.

Of these three toppings, the first two are the most famous toppings in the Western Regions, and everyone likes to eat them.

The wild mushroom meat noodles are slightly less well-known, but the taste is very distinctive, no worse than the previous two.

Before making the noodles, Li Yi had already marinated the mutton.

At this point it has been marinated and is ready to be fried.

Li Yi took out the marinated meat and started frying it.

Seeing that he was angry, Wu Lei and the others washed their hands and gathered around him.

"starving."

Wu Lei swallowed his saliva: "I didn't eat in the morning, and I was waiting for this meal. Today is my high-carb day! I want to have a good meal!"

Zhao Jinmai watched Li Yi ladle out several spoons of oil and pour it into the pot. He asked in surprise: "Do you need to use so much oil?"

"The meat must be too oily." Li Yi explained casually.

After hearing his words, some netizens from Jin Province in the live broadcast room became excited.

"Brother Yi wants to make fried pork? People in Jin Province are ecstatic!"

"Oiled pork is made from pork, so why should Brother Yi use mutton?"

Li Yi could also see the audience's barrage, and then explained while sliding the meat: "The fried pork used in fried pork noodles was indeed introduced to the Western Regions from Jin Province, but the method has undergone certain changes.

The oily meat in the Western Regions is mostly made of beef and mutton, and there are some minor changes in the side dishes.

The oily pork noodles I make are Qitai style, which is QT County where the Bayi Flour Factory we use is located.

Just talking about fried pork noodles, Qitai’s fried pork noodles are definitely the ceiling of Western Region Province.”

5
Chapter completed!