Although "stretched noodles" are for viewing, Su Qingluan herself has a tendency to be a little socially anxious when cooking. Compared to many chefs who are followed by a group of kitchen helpers, she prefers to do everything herself.
To put it nicely, it means pursuing details; to put it bluntly, it means not trusting other people's efforts.
It just so happened that in her previous life, she was indeed talented and hardworking enough to crush many elders and even "seniors" in her field of expertise. This made many people who thought she was "alone" hate her but could do nothing about it.
So when Su Qingluan fell ill later, some people felt heartbroken and regretful, but there were also some people who secretly gloated over her misfortune, saying that she had a bad character and that she got the disease as retribution.
At that time, Su Qingluan's life was already in the countdown, and she had no energy to worry about these trivial matters. However, her habit of "social anxiety" when cooking has been retained throughout her life.
So she was surrounded by more than ten or twenty people in the front row, and although others thought that Su Qingluan had tamed the dough to be very obedient, and that it was getting thinner and thinner as if by magic, only Su Qingluan herself knew that this was because she had already "reviewed in advance" both with Mu Xingzhi and at home.
Otherwise, due to nervousness or discomfort, the strength of your hands will be uneven, and the stretched noodles will easily break or become uneven in thickness.
Perhaps it was because of the cry in Su Qingluan's heart that someone accidentally overcooked the dish in his hand while watching the excitement on Su Qingluan's side, and suffered a heavy meal from the chef Xu Yuanwei.
The young kitchen helpers who were engrossed in watching Su Qingluan stretching noodles no longer dared to watch the fun too much and instead focused on their own work.
Xu Yuanwei didn't pay too much attention to how Su Qingluan stretched the noodles.
Firstly, he was the chef, and now was the peak dining time of the day - after all, the city gates would be closed by the drums outside at night, and although the few residents inside could bring in business, it was nothing compared to the customer flow at noon;
Secondly, Su Qingluan makes the finished product here every time, not to show off her cooking skills, but to let everyone have an intuitive feeling of the actual product. Su Qingluan will write down the detailed steps and precautions for making each dish step by step.
Soon, the first batch of noodles had been stretched to the standard of "dragon beard noodles." Su Qingluan knew that if she continued, she could make the noodles even thinner. However, this was a place for business, not a place for show. She could make the noodles as thin as a hair, but it would be difficult for others to practice to that level.
Besides the time cost, the effort cost is also worth considering. Just like a test with a perfect score of 100, it is easy to improve from 20 to 60, but it is very difficult to improve from 90 to 100. For many diners today, "Dragon Beard Noodles" is already of an astonishing thickness, and there is no need to "thread a needle" to the point of thickness.
That level is certainly helpful for attracting attention or catching eyeballs, but it will not improve the taste of the noodles much.
For most people, "Dragon Beard Noodles" is already a delicacy.
"I will make these three balls of dough into stretched noodles like this, and cover them with three small bowls to prevent them from drying out and hardening." Su Qingluan looked at Xu Yuanwei, "I will write down the techniques for stretching noodles later. Master Xu can try it himself first and then teach these young kitchen helpers - or if anyone is particularly dexterous, they can also learn from me."
As long as one person in the kitchen learns it, Su Qingluan won’t have to worry about it anymore.
Xu Yuanwei knew that Su Qingluan's three "sample" bowls were for his reference. He lifted up a bowl to look at the thickness of the noodles, and then gestured with his hands, and had a rough idea.
Soon, he put three bowls of dragon beard noodles into the pot and boiled them in three batches. He did not add any fancy dishes, but added green vegetable leaves to the boiled broth, and then added a poached egg on top of each of the three bowls.
"Two people are celebrating their birthdays in the elegant dining room upstairs today. Send these two bowls of noodles to them separately." Xu Yuanwei instructed the kitchen helper and then looked at Su Qingluan, "Madam Su, what is the name for these noodles?"
"Dragon beard noodles..."
Before he finished speaking, Shopkeeper Liang quickly made a "hush" gesture: "Oh my dear aunt, please be quiet! This way..."
Shopkeeper Liang's chubby, round face paled slightly, and he lowered his voice and said, "Why did you choose such a name for this place? Don't say that outside!" Then he pointed in the direction above his head and said, "Although we are in a remote and poor place, we still have a lot of customers coming and going, and there are many people with complicated conversations!"
Su Qingluan was taken aback by Liang's words, then realized: "Right!" In her previous life, she was so used to being called "Dragon Beard Noodles" that she had completely forgotten how serious taboos were in this era, especially those related to the royal family.
The dragon is a symbol of the emperor, so how can we eat its whiskers? Although the dynasty did not reach the level of literary inquisition, these obviously symbolic words still needed to be avoided.
Otherwise, if someone with ulterior motives accuses you of disrespect, you will be in big trouble.
However, Su Qingluan was already so accustomed to calling it "Dragon Beard Noodles" that she couldn't think of any other suitable name for it. So she asked, "What do Shopkeeper Liang and Chef Xu think?"
Shopkeeper Liang stroked his not-so-luxuriant beard and said with a smile, "These noodles are as thin as silk threads and smooth and white. How about calling them 'Silver Thread Noodles'?"
Su Qingluan nodded: "This name is good! It is not only very appropriate, but also elegant." More importantly, it is much less risky than the name "Dragon Beard Noodles"!
Since Su Qingluan herself nodded, Xu Yuanwei naturally had no objection, so the little kitchen helper who had just received the order went out with two bowls of freshly baked "silver thread noodles".
After a moment, he turned around and asked, "Master, how much is a bowl of our silver thread noodles?"
Ordinary soup noodles or cold noodles, even though they are slightly more expensive in Hongfulou than those sold at breakfast stalls because of the richer ingredients, usually cost only about thirty or fifty copper coins.
Shopkeeper Liang said, "Tell Mr. Li and the old lady from the Zhao family that this is a free sample as a reward for old customers. It's free."
Xu Yuanwei picked up the remaining bowl and said to Shopkeeper Liang, "I want to try Madam Su's cooking. Would you like to try it with me?"
This is also a "process" that Xu Yuanwei must go through every time Su Qingluan launches a "new product".
Su Qingluan and Liang Youdao understood why Xu Yuanwei always tried to taste test the food. For outstanding chefs, after tasting a dish, they would often have a thorough understanding of the seasoning, ingredients, cooking time, and other aspects of the dish.
Although Su Qingluan's soup noodles look ordinary, it is obviously made in a different way from usual.
Xu Yuanwei wanted to taste what was so important about it with his tongue.
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