The most time-consuming part of making braised beef noodles is the braised beef part.
Bao Ruwen made it in thirty minutes, which is already super fast.
However, Su Ruotong said that she could finish it in fifteen minutes.
It was simply impossible but who Let her be Su Ruotong.
She can do anything that others can't.
Bao Ruwen didn't want everyone to wait any longer, so he nodded to Su Ruotong: "Okay, Miss Su, let's go together."
The two followed Charlie and Jill to the kitchen.
Chinese kitchens are still very different from Western kitchens.
At least, many of the seasonings are completely different.
If you are in China, making this, onion, ginger, garlic, star anise, grass fruit, and dark soy sauce are indispensable, and they are not available here at all.
This is not difficult for Bao Ruwen.
If this material is not available, it can be replaced with other materials.
Charlie often uses these foreign materials in the kitchen, and Bao Ruwen has also been thinking about it for a long time.
Over there, Su Ruotong had already picked out the beef and said to Bao Ruwen: "Master Bao kneads and cooks the noodles, and I'll make the beef."
Whether beef noodles are delicious or not, noodles are one thing, and beef also plays a big role.
This rice seems simple, but in fact, the requirements are very strict in terms of ingredients and staple food.
If it is slightly different, the taste will be different.
Bao Ruwen's years of hard work were not in vain.
He smiled at Su Ruotong, scooped out a spoonful of noodles, used a little water to test the absorbency, and then started to work vigorously.
Jill looked on, amazed.
Their restaurant provides pasta, bread, biscuits and other staple foods, but basically no noodles are made by hand, all using machines.
He said to Charlie, "Oh my gosh, Charlie, are you going to tell this old man for the rest of his life that we have a pasta machine."
"The noodle machine is too slow.
Moreover, Mr.
Bao likes to cook by hand.
Believe me, the noodles he makes are better than those made by the noodle machine."
Bao Ruwen's arms were thick and very powerful.
With the exclusive kneading technique taught to him by Su Ruotong, the noodles were ready in just seven or eight minutes.
The strands of noodles were like soft threads, obedient and promising.
Hanging on Bao Ruwen's finger, although they are hand-made, they are clearly the same thickness and have a kind of beauty that cannot be produced by machine-made noodles.
Jill's eyes widened.
No wonder Bao Ruwen had to knead the dough with his hands.
Among other things, the speed could not be matched by a machine.
The machine they bought was already the most advanced version in the world, but they wanted to knead the dough.
Noodles like those kneaded by Bao Ruwen need to be cooked for at least half an hour.
"Let's go."
Bao Ruwen raised his hand and threw the noodles into the boiling pot.
On the other end, Su Ruotong was standing in front of a pressure cooker, waiting quietly.
She did the simplest work, just a little water, a piece of beef, and a few inexplicable ingredients from the chefs, thrown into the pot, and then started After setting the maximum pressure setting, she chose two fresh herbs and chopped them.
After adjusting the pressure setting a few times, there was no movement.
No one was interested in her, and they were all subdued by Bao Ruwen's fancy techniques. .
But Bao Ruwen knew that these ghost chefs would soon regret it.
If they had just been careful and carefully watched how Su Ruotong made it, and memorized the steps, ingredients, and ratio of ingredients, they would have created a world-class beef recipe.
Compared with the various dishes Su Ruotong taught them, there are too few that can be mass-produced without using any brain.
The clock jumps to the thirteenth minute, and the noodles in the pot are about to start cooking.
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On Su Ruotong's side, the lid of the pressure cooker was also opened.
As the lid gently opened a small crack, a fragrant aroma spread in the kitchen.
"What smell?"
Gil's body froze suddenly.
He was even a little wary of the fragrant smell.
He turned around alertly and looked in the direction of the smell.
The lid of the pot was completely opened, and Su Ruotong used tongs to take out the beef inside.
The beef was cooked just right, not too old or tender, and the braised soup dripped on the beef pieces and made up for it in the beef.
Different from domestic braised beef that is slightly dull and sauce-colored, its color is an authentic rose-colored bright red, which looks as beautiful as a ruby.
"Oh my god, the color of this beef is so beautiful."
“It tastes so good too.”
All the French chefs in the kitchen looked over, with the same surprise and shock in their eyes of different colors.
Su Ruotong had already raised the knife and cut the meat into thin slices of beef in a few strokes.
This time, the braised beef was perfectly cooked.
The soup was densely distributed inside the beef.
After cutting, the beef inside was also the same.
It is juicy, and the pieces of beef are so moist that they seem to be covered with honey petals.
Bao Ruwen lined up several deep plates filled with noodles and noodle soup.
The noodles were cooked, but they were still intact.
They were plated into beautiful silver bird's nests, lying on the bottom of the plates, looking beautiful. cute.
Next to these plates, there is another plate with boiled vegetables.
Su Ruotong picked up the clip, shook it slightly, and quickly brought up an afterimage.
In an instant, there were more blooming roses above the noodles.
They were clearly made from the beef slices cut by Su Ruotong. .
I saw her picking up green vegetables and herbs and placing them randomly, they became branches under the roses, adding to the beauty of this place.
Su Ruotong calmly put on the asbestos gloves and took out the pot of the pressure cooker that everyone ignored.
There was still a little bit of shallow braised beef soup in it.
Holding the pot in one hand and a small spoon in the other, Su Ruotong poured the soup into the noodle soup bit by bit.
The noodle soup is a slightly white clear soup.
After the thick soup reaches the noodle soup, it slowly sinks to the bottom, but the shape does not change much.
Su Ruotong clearly used a technique similar to coffee latte art to draw the noodles on the noodle soup.
A series of bright red decorative lines appeared.
The entire kitchen had become so quiet that people's breathing could be heard.
The chefs couldn't believe what they were seeing.
This is no longer just cooking, it is a cooking performance.
This young lady completely treats cooking as an art.
Looking at Su Ruotong's silhouette full of mysterious oriental beauty, Jill confirmed that the champion of this global cooking competition must be this young lady.
Fourteen and a half minutes, all the noodles were done.
Su Ruotong stretched out her jade-white fingers and said in French that was not particularly proficient: "It's ready."
Bao Ruwen looked at the stunned Japs beside him, and felt very happy.
In the past, every time he watched Miss Su cooking, she always looked this silly.
Now when he sees others doing the same thing, he has already passed that step, and his heart is filled with beauty. .
Holding the plate, Bao Ruwen first ate the beef noodles for everyone who came, leaving only two plates left in the kitchen.
Gil stared at the noodles on the plate that were like works of art.
He didn't know how to eat it.
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He ran to the door of the kitchen and decided to observe how the Chinese people treated such magical food.
Seeing only the front, Li Hongxing looked at the surface of the plate and said slowly: "The container for serving rice is wrong.
Use a large bowl with a wide mouth, preferably thin bone china.
Hold it on the outside so that you can see the shadow of your fingers on the inside.
A big black bowl is fine, but this kind of plate is not good.”
"Come on, just open your mouth and eat it when I cook it for you.
This is French braised beef noodles.
Don't be picky about the eggs.
The only thing in this devil's kitchen that can be used as a bowl is a pudding bowl as big as a wine cup.
You can use it."
No need," Bao Ruwen complained.
He also knew that this plate was not easy to use, but there had to be something easy to use.
Li Hongxing just shut up.
It's not good to go abroad.
Everything is inconvenient.
Just forget about this bowl.
You don't even have chopsticks to eat.
He shook his head, stirred the noodles with a fork, and the neatly arranged beef flowers, noodles, vegetables, and the shiny braised soup decoration at the bottom were all mixed together, and the noodle soup became Li Hongxing opened his mouth and took a bite.
It was a little different from the domestic beef noodles.
It had a bit of a foreign flavor, but overall it was delicious.
For example, the best thing to eat is braised beef noodles.
Bao Ruwen's noodles were also made well, with just the right softness and hardness, which was perfect for satisfying their appetites after long journeys.
The remaining people's movements were similar, just stirring and eating, taking big and small bites.
Gil, who was standing at the door, was dumbfounded.
These people were treating this plate of noodles so ungratefully.
Although he also knew that it was the food served in his restaurant, which was very beautifully arranged.
Of course, in order to eat it, the guests had to eat it in just a few bites.
It had lost all its shape, but when faced with the noodles made by Su Ruotong, he didn't dare to feel any blasphemy.
Back in the back kitchen, several chefs were staring at the beef noodles, all of them greedy.
There are two bowls of noodles in here, one bowl belongs to Jill and the other bowl, they can always try it.
Gil looked at the noodles, became cruel, took out a fork, and stirred one of the plates twice.
The noodles, vegetables, and meat were mixed together.
The chefs around him made gasping sounds, and their thoughts were also similar to Gil's.
Almost.
"Let's all share it."
Gil didn't eat alone and said as he picked up the plate of noodles that was no longer as sacred as before.
"Where's the rest of the plate?"
asked one of the chefs.
"Bernard will come over in a while, leave this plate to him."
Gill said.
Bernard is the majority shareholder of the restaurant, which was passed down from his grandfather's father.
When Jill made this decision, others would say nothing.
They each shared a small bowl of noodles, and Jill tried to be fair and gave everyone meat, noodles, soup, and vegetables.
Almost like a storm, everyone finished their food, except for one person, a young chef who had just come to work.
He stared blankly at the small plate in front of him, motionless, and suddenly said: "Jill, I want to take leave.
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I must give this dish to my mother to try.
She has been sick for a long time and has no appetite.
I think, She will love this dish.”
"Go ahead," Gil said with emotion, he could not refuse his subordinate's request.
This beef noodle soup is even more soothing than the cream stew he tasted while traveling in Japan.
It really feels like it is radiating warmth from the tip of the tongue to the inside of the body. , just like a desperate traveler who was walking alone in a snowstorm on a cold night, and suddenly saw a hut with warm lights in front of him.
Jill's eyes were moist.
This kind of food is what all chefs should pursue.
Food is not only about filling the stomach, but also the chef's sublimation of cooking skills and understanding of life.
Food is how they communicate themselves to diners.
Works of the soul.
At this moment, he felt a deep sense of awe and curiosity towards the unfamiliar land of China
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