I'm the Culinary God-Chapter 889 - 379: The Process of Making Clear Soup Beef Noodles Is a Billion Times Harder Than Expected!

Chapter 889: Chapter 379: The Process of Making Clear Soup Beef Noodles Is a Billion Times Harder Than Expected!

This step hasn’t really been disclosed by anyone. Everyone thought it should be made like ’Boiled Cabbage’ using various types of minced meat, but it turns out the blood water can be used as well.

Learned a new trick.

Lin Xu thought about possibly trying it out in the store’s similar soup.

This way, the cost of the soup would reduce considerably, like Jade Soup, using the blood water soaked in the meat instead of chicken meatball.

For Lin Ji’s Food, isn’t it as much as one wants?

Soon, the noodles in the pot were cooked, Yin Hongbin scooped them out using a slotted spoon, strained the water, placed them into the bowl, added three or four slices of beef, six or seven slices of blanched and cooled white radish.

Then put a little beef fat on the noodles, drizzled two big spoonfuls of beef clear soup on top, letting the boiling soup melt the beef fat.

Lastly, sprinkle a bunch of garlic shoots and chopped cilantro, drizzle a spoonful of chili oil.

"This is our Lanzhou beef noodles, with the principle of clarity, whiteness, redness, green, and yellow."

Lin Xu looked at the comment, the soup was clear, the radish was white, the chili oil was red, the garlic shoots were green, the noodles were bright yellow... indeed, it matched one by one.

Thinking back to the Lanzhou noodles from school days, it didn’t seem to have such finesse.

Not to mention the thin meat slices that could float away just by blowing, which were far inferior to these large beef slices.

"Taste them, Master Lin, my..."

Before Yin Hongbin finished speaking, Dai Jianli shuffled in sleepily:

"Old Yin, what have you got here... Wow, these beef noodles are great, let me taste them for you. Old Dai isn’t good at much, but I have confidence in checking the saltiness."

Having said that, he took the bowl, casually blew on the beef broth, then took a large sip:

"Ah, refreshing, having a bowl of beef noodles after getting tipsy is truly like a celestial bliss... Brother Lin, did you learn? If not, I’ll teach you. Our Neijiang beef noodles are also famous, not inferior to Lanzhou beef noodles."

"Put the bowl down and get lost!"

Yin Hongbin cursed a couple of times at Dai Jianli, then said to Lin Xu:

"Last night, this guy got drunk and wouldn’t wake up, so we booked a room upstairs and threw him in there. However, Director Liao said the room fee would be deducted from the salary, let’s see if you dare drink so much next time."

While chatting, Lin Xu noticed the soup pot still boiling from cooking noodles earlier.

He threw in his freshly stretched leek leaves.

Lin Xu didn’t know how to stew beef broth, but cooking noodles was his forte, with perfect level technique, not inferior to Master Chef Yin’s noodle cooking skills.

Once cooked, he fished out the noodles, used chopsticks to pick several beef slices to place on them, then put on some radish slices, smeared some snow-white beef fat, and mixed with beef clear soup.

Soon, a perfect clear soup beef noodle was created.

He tasted it, the noodles were smooth and supple, with rich and fresh beef broth flavor, had a hint of handmade noodle taste, but compared to handmade noodles, carried a slight alkali flavor.

This should be because of the Peng Hui put in.

Regions south of the Yangtze River prefer eating noodles with alkali added, good texture, easy to store, won’t get soggy in soup.

But the downside is also clear that it can’t be drunk as noodle soup.

This conflicts with Northern Region’s dietary philosophy of ’original soup for original food’.

Seeing Lin Xu start eating immediately, Dai Jianli said:

"Add some vinegar, add some vinegar, Peng Hui is quite strong, without vinegar to neutralize it’s not good for the stomach."

Lin Xu turned and took some fragrant vinegar from the seasoning area, poured it into the bowl, instantly transforming the spicy aroma of chili oil to a sour-spicy flavor, eliminating the greasy feeling of beef fat, leaving only rich fragrance to savor.

"Delicious, really satisfying!"

Without eating Lanzhou beef noodles, one wouldn’t know the big gap from Lanzhou noodles.

Of course, the cost is vastly different too.

Just this bowl from Master Chef Yin probably sells for a three-digit price.

Whereas that money could feed eight or nine people to fullness at a Lanzhou noodle restaurant.

"Brother Lin, your fellow brother is waiting for you to master noodle-making and perform clear soup hanging noodles for us. How are you learning? You can’t let us wait ten, eight years."

Nearby, Yin Hongbin pointed to Lin Xu’s bowl of leek noodles and said:

"This is stretched by Master Lin himself. With such proficiency, feeling thirteen folds and below are absolutely no problem. As for thirteen folds and above, that’s up to talent and hard work."

Upon seeing Lin Xu’s noodles, Dai Jianli’s expression turned surprised:

"What? Would Old Xie even trick me? He told me Brother Lin had no foundation in noodle-making, this... this is called no foundation?"

Lin Xu ate a slice of radish, crisp and refreshing, with a hint of sweetness.

Nice, quite good.

He laughed and said:

"I can make Dragon Beard Candy, coupled with secretly finding someone to learn some time ago, so the difference isn’t much."

Early morning, Lin Xu and Shen Baobao both had a bowl of wontons frozen by his mom in the fridge before leaving home. Originally not too hungry, but upon tasting noodles, there’s a feeling of not being able to stop.

The flavor is really great.

Noodles are chewy, soup is tasty, radish is crisp, garlic shoots are fresh.

Previously thought that dough-making was really complicated when blending and kneading, but now seeing, the complexity does serve a purpose indeed.

Glad not to attempt behind closed doors, as it’s way harder than imagined.

After being full and satisfied, Yin Hongbin went to stew beef broth, Lin Xu avoided it to stay out of suspicion. He then drove off with Dai Jianli from Building Twelve, planning to greet his fellow brother at Building Two, then return to Yingchun Street.

Busy store can’t always be off vacationing at Fishing Platform.

Arriving at Building Two, Old Dai got out and put on his head chef hat:

"Man, recent temperature drop is really intense, chilling the scalp, today noon let your fellow brother make some warm dishes, to warm the stomach and ward off cold."

Lin Xu laughed and said:

"My fellow brother also drank heavily last night, shall I do it instead? Haven’t cooked at Building Two for a long while, today feels like a revisit."

You cook?

Dai Jianli got interested at once:

"Brother Lin, what are you planning to make? If it’s not warm enough, it won’t work. Ideally something that makes you sweat all over."

Aren’t you just having a bowl of beef noodles?

Lin Xu pushed open the restaurant door at Building Two, greeted Gu Junli at the front desk, turned and said:

"I plan to make Braised Mutton, is that alright?"

As soon as Dai Jianli heard that, his face immediately lit up with expectation:

"That’s good, make plenty, on such cold days, we need to eat more mutton!"

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This Chapter has 5,100 words, requesting monthly tickets brothers, currently owe 2,000 monthly tickets for more updates, adjusting then will add on, don’t rush!