<h5>When it comes to canteens, many people tend to comment on them: the raw materials are popular, the production is simple, and the taste is not good! However, there are also delicious, pleasant, and sought after good canteens and good meals.
The best ten bowls of noodles in the Shanghai staff canteen have been baked, and the Yuyuan Mall canteen made the scallion grilled large row of cold noodles as one of the "best ten bowls of noodles", which was supplied to the summer canteen yesterday, after the listing of this ordinary summer noodles, the employees praised continuously, and it was not yet 12 noon to sell out nearly 130 cold noodles prepared on the day. The employees who had just finished lunch were amazed: it turned out that there was also summer food in the staff canteen! Some employees proposed to increase the number and quantity of this pastry supply. &nbsp>
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<h2>"Best Canteen Cold Noodles" is only sold for 15 yuan </h2>
Just arrived at 10:40 a.m. yesterday, employees flocked to walk into the second floor of No. 19 Wenchang Road, which is hidden in the corner of the Yuyuan Garden Commercial Center, the second floor of the inconspicuous building, specializing in the large canteen of nearly a thousand employees in the supplier city.
Walk up the stairs and on the left is the window serving meals, the two front windows serve two rice set menus, and the third window serves noodles. Usually this noodle window serves soup noodles, mixed noodles, yesterday served scallion grilled large row of cold noodles, 15 yuan a piece, plus half a brine egg, green and red pepper mung bean sprouts, a bowl of mung bean soup, a box of yogurt.
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What is different from the past is that yesterday the cold noodle supply window posted the certificate of "The Best Ten Bowls of Noodles in Shanghai Staff Canteen". Although the certificate has not been enlarged, hung high, but the effect is quite good, many of the staff who came to probe the menu saw the certificate hanging on the window at a glance, naturally leaned towards the noodle window, everyone wanted to taste the award-winning cold noodles launched for the first time in the canteen this summer, to taste how good this cold noodles really are, so the noodle window lined up in a long line.
The master of the dish is very fast, 15 yuan a piece, receiving tickets, giving noodles, serving, and distributing yogurt, and the distribution time of each portion is less than 1 minute. When the reporter went to the noodle window to count the number of people in line, he found that the sales were nearing the end. After 12 o'clock, the noodle window chef was already cleaning up and cleaning the table, thinking that the reporter also wanted to sell scallion grilled large rows of cold noodles, the chef said in a loud voice: "Sold out, sold out." ”
<h2>The old diners in the canteen ate lunch with dinner</h2>
Master Zhou is an old employee of Yuyuan Mall, who has worked in the mall for 20 years and is a standard canteen old eater. In the past, when the canteen was outsourced, he always felt that the price of dishes was higher, the dishes were single, the flowers were few, plus the cooking master was not a professional chef, so every time he went to the canteen to eat, it became a burden, "The food is tasteless, it is a pity to abandon it, and it is not okay not to eat it." ”
Two years ago, after the Yuyuan Mall canteen was operated by its own employees, the leader of the team to cook, operate and manage was Liu Haijing, who won the "Best Ten Bowls of Noodles in Shanghai Staff Canteen" and the "Shanghai Staff Canteen Gold Medal Chef" award. Master Liu was originally a chef in HefengLou, and this time the leader transferred him to operate and manage the canteen in order to reduce the price of dishes in the canteen and increase the variety of colors. Since taking over the operation, the canteen dishes have been constantly turned over, rotating every three weeks, providing a large meat, a small meat, a vegetable, a soup, a bowl of rice, a box of yogurt, two sets, plus pasta, rib rice cakes, etc., 15 yuan a piece, the staff has a big appetite.
Now Master Zhou has taken the noon meal as a kind of enjoyment, every time he comes to the canteen to eat, he always has to understand the varieties of supply, including understanding the content of noodle supply, yesterday he saw the award certificate posted on the window at a glance, so he immediately lined up to eat cold noodles. After eating the cold noodles, Master Zhou praised him continuously,
The cold noodles are chewy, the ribs are tender, crisp and flavorful, the peanut butter is particularly fragrant and thick, and the rice is fresh and sweet...
In the staff canteen, the reporter learned that after many employees ate, they also brought scallions to bake a large row of cold noodles as dinner on the same day.
<h2>Cold noodles are delicious and have a trick to make </h2>
Press the noodles 8 times and light the water 2 times
Liu Haijing, 45 years old this year, entered the then Zhongnan Vocational School in 1993 to learn cooking, and the next year was assigned to work in the catering enterprise of Yuyuan Mall, and is currently the manager and head chef of yuyuan Mall canteen. Yesterday, the award-winning scallion grilled large row of cold noodles was served for the first time, and he stayed at the entrance of the hall, watching the sales of cold noodles and the reaction of employees.
Because it is the first time to list the supply, Master Liu went to the canteen very early yesterday, and after arriving at the canteen at 8 o'clock, he first accepted the noodles he had just arrived. Master Liu said that usually he requires the processing scene bar pressure 5 times, yesterday increased to 8 times, the more times the number of noodle pressure, the more chewy.
After accepting the noodles, he puts the noodles in a steaming box and steames them for 10 minutes, then removes them to cool and then cooks the noodles. Master Liu should add slight salt when cooking noodles, and light water 2 times at the same time, point water refers to adding cold water after boiling the noodles, pointing water 2 times refers to adding 2 times of cold water after the noodles are boiled 2 times, and the noodles are fished up after the 3rd boiling, he thinks that the cooked noodles are chewy and not paste.
Add sugar and oyster sauce to soften and add tahini to add flavor
"After the noodles are cooked, drain the noodles from the water and stir quickly with cooking oil so that the noodles do not stick to the noodles." Master Liu said,
A big secret of cold noodles is the ratio of peanut butter, sugar, vinegar, salt, monosodium glutamate, different chefs have different ratios, he makes this gang of cold noodles, so it is necessary to add sugar and oyster sauce appropriately, and the addition of sugar and oyster sauce is mainly for the purpose of hanging fresh.
Peanut butter is the top priority of cold noodle seasoning. Master Liu believes that the raw peanut butter and water are generally compared to 1:3, and the peanut butter after adding water and stirring will drip after being fished out with chopsticks, and the peanut butter will drip in a linear shape and the line is constantly the best, too thick or too thin will break the line, affecting the taste.
According to Master Liu's experience, sesame sauce should be appropriately added to the seasoning peanut butter, and the two should be blended and stirred according to the ratio of 5:1, so that the aroma of peanut butter will be stronger and the taste will be better.
The big steaks are loose and the green onions are the best
Chef Liu is currently a pastry technician and an intermediate chef, so he is good at making dim sum, noodles and cooking, and the dishes he makes are mainly ben bang dishes, and this award-winning cold noodle toppings and scallions grilled steak is the standard Shanghai Mi Dao.
The process of roasting the scallions is to first pat the large ribs loose with the back of a knife, then put the eggs and add the right amount of water to mix well, and wrap them in corn starch. The large rows of corn starch wrapped in oil are fried in oil until six or seven minutes are cooked and fished, then scallions are sautéed, and finally the scallions are enlarged on the green onions, and soy sauce, seafood sauce, sugar, MONOS glutamate, etc. are simmered for about 20 minutes with a high heat.
<h2>The number of cold noodles supplied will be increased this summer</h2>
Like Chef Zhou, yesterday many employees happily tasted the cold noodles grilled with green onions. Many employees have encouraged them on the Internet after eating, and they will continue to work hard; I hope that this noodle will always be cheap and delicious...
Yesterday, there was also an online suggestion from the staff that they wanted the canteen to increase the weekly cold noodle supply this summer to 2 or 3 times. Liu Haijing said,
The employee's suggestions will be carefully considered and the decision will be made after study. If you increase the supply of cold noodles several times, the toppings will increase the variety and will no longer be a single scallion grilled steak.
It is reported that in order to let employees eat delicious and comfortable meals during working hours, the Municipal Federation of Trade Unions has carried out a city-wide noodle making competition in the city's staff canteen since June this year, with a total of more than 300 teams recommended by 62 district (bureau) industrial unions to participate. After the preliminary round and the second round, the "Best Ten Bowls of Noodles in the Canteen" and the "Golden Chef of the Canteen" were finally selected, and the Yuyuan Mall Canteen, the Shanghai Construction Engineering Lingang Builder Town Construction Site Canteen, and the Shanghai Mitsubishi Elevator Canteen were respectively awarded the title of "Best Ten Bowls of Noodles in the Canteen".
Source: Thoughtful