The small surface of Penglai is completely decrypted
Gagi fish brine small noodles Penglai small noodles a small noodles two "big"
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↑Penglai small noodles are the specialties of Yantai, Penglai and other places, derived and developed on the basis of Fushan ramen, and have been rated as the intangible cultural heritage project of Penglai City. The "small" of Penglai noodles refers to the small amount of noodles, but behind this "small" is a "big" word: one or two noodles scoop a large spoonful of fish and meat marinade, and serve it to the guests, which is a bowl full of fragrant aroma. " Lots of ramen "
↑ The "small" of Penglai noodles has another "big" behind it: unlike our common "one bowl at a time" of the northwest "small handful of ramen", but "one bowl at a time" of "big handful of ramen", a tall, strong master can make up to 18 bowls.
"The main ingredient is the red-scaled Gagi fish produced on the east coast of Jiaodong, which is said to have originated from her inventor's eagerness to use local materials to turn leftovers into magic: During the Republic of China, there was a restaurant in Penglai County, whose chef was named Yifutang, who was good at Fukuyama ramen. One day, when it was almost closed, three merchants came to the store and wanted to eat a bowl of ramen noodles before hurrying. There are few noodles left in the kitchen, and the raw materials for the brine soup have been exhausted. Yifutang divided the remaining noodles into three portions, then boiled the steamed fish left over from cooking, added cooked pork cubes, chicken broth, and ingredients, and poured them into the noodles and served them on the table. The three guests had a special pleasure and were rewarded with some silver coins. Yifutang found from the satisfaction of the guests that the "forced improvement" between this hasty was a success! So he continued this method and perfected the details, and the small noodles of Penglai have since taken root and become famous. "The noodles should be over the water, and the brine should be hooked."
The Small Noodles of Penglai are thick, and this thickness does not come from the noodles, but from the brine. After the small noodles come out of the pot, they should be quickly passed with cold water, refreshing and refreshing into the bowl, and the brine poured into the bowl is hooked with sweet potato starch, crystal clear, thick and shiny, and the marinade tightly wraps each noodle, which is both flavorful and smooth.
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Washo noodles three pounds three dumpling ingredients Wutory medium gluten powder (can be replaced by other brands of medium gluten flour) 1000 grams, salt 20 grams, water 700 grams, edible alkali 5 grams. and surface process
1: Put the salt in the water and stir well, pour into the flour bowl and there are no pimples.
2. When pounding and compacting repeatedly by hand, when pounding to the "three lights" (basin light, face light, hand light), cover with plastic wrap for 10 minutes.
3, the second pounding to "three light", and then 10 minutes, pour into the edible alkali water (5 grams of alkali plus 30 grams of water melting) the third pounding to "three light", dumplings for 10 minutes until the dough is smooth, non-sticky hands, when pulled up feel elastic, not easy to break is appropriate. Nowadays, the addition of the dough machine makes the process of "three pounds and three dumplings" slightly simplified: the dough is pounded to the "three lights" and then put into the dough machine, and the machine is shut down and taken out when it is smooth and strong, and it is placed in the basin and slightly pounded, and it can be used after the dumplings. Ramen noodles slip out of the strip process
1, grab a piece of dough, knead well and then pull into a strip, use your hands to pull both ends, keep beating on the table, repeatedly about 20 times to stop - this step is called "falling strip", the purpose is to make the dough more reinforcing.
2, after dropping the strip, continue to grasp the two ends of the blank with both hands, and then turn the wrist, let the blank dangling and flip, and then the two hands are closed, the blank is twisted into a strand like a rope, and then the two hands are dragged one end, continue to flip, screw up, and repeatedly stop about 10 times - this step is called "slip bar", the purpose is to increase the number of noodle strands, and can make the pulled noodles more uniform.
3, after slipping the strip, grab the dough blank with both hands, pull and fold, pull and fold again, and so on six times (the term is "six buckles") and then become a uniform thickness of noodles, each noodle is only a little thicker than the toothpick - this step is called "out of the strip".
4: Quickly throw the pulled noodles into a pot of boiling water, cook for about 1 minute, scoop up the cold water and divide into bowls.
A piece of dough that produces a variety of changes in the hands of the chef. This small noodle, when pulled with "a buckle" is called "a nest of silk"; after flattening and then pulling, it becomes a "flat strip".
After pulling the flat strip process slip strip, the dough blank is flattened, and the noodle blank is repeatedly pulled and folded according to the method of "out of the strip", paying attention to the flatness of the noodles, and after repeated six buckles, it becomes a flat strip. There is a "flat noodle" in Fukuyama noodles.
The method of pulling a nest of silk is the same as above, the difference is that it is necessary to pull more buttons, that is, to pull a total of "seven buckles" to make the noodles thinner. A nest of silk is the main ingredient of Fukuyama kiyodo noodles.
Open the halogen starch hook process 1, fresh jiaji fish to clean, put into the pot, add water, green onion, ginger slices to cook, fish out the jiaji fish to take the meat, split into small pieces, the original soup beat off the slag and set aside. 2, heat the oil under the pot, add 30 grams of diced pork belly and simmer, pour in 8 grams of green onion and ginger minced and simmer slightly, cook in 15 grams of raw soy sauce and stir-fry incense, pour 1.5 kg of Jiaji fish soup, 10 grams of Lee Kum Kee mushroom dark soy sauce, 10 grams of salt, 6 grams of monosodium glutamate, pour 80 grams of shredded fungus and boil, pour water starch (sweet potato starch and water to fully mix well) Hook, pour in 3 scattered egg whites and stir well, add 300 grams of Ji fish cubes.
Cook the noodles over cold, put in a bowl (50 grams), pour a large spoonful of fish brine, bring a plate of pickled leeks and serve.
Key to making 1, the pulled noodles should be immediately put into the pot of boiling water, a slight delay, the noodles will be broken.
2, the heat of boiling Gagi fish, to the meat just out of the bone is appropriate, do not overheat, otherwise the meat will become old and firewood. Authentic Penglai noodles use the red-scaled Gagi fish produced in the waters near Yantai to "open the brine", and the chef also uses pickpocket fish and mabu fish instead of grilled fish in practice, and the effect is not inferior.
3, the cooked fish brine should be poured on the noodles immediately, or insulated in hot water, once the freshness is greatly reduced, it may also be fishy.
The most in noodle restaurant Wanglin Penglai small noodle restaurant three new marinades leading street food Although Penglai small noodles have such a chic approach and delicious taste, they have not been well packaged and promoted for a long time. In Yantai and Penglai, small noodles are commonly found in streets and street stalls, and the environment is simple, and it is difficult to climb the elegant hall.
In 2012, Liu Yongjun, who was originally engaged in the building materials business, was optimistic about the project of Penglai small noodles, devoted himself to the catering industry, and founded the "Wanglin Penglai Small Noodles" brand, so that the intangible cultural heritage on the tip of the tongue changed the "living environment" of street stalls, moved into the spacious and comfortable store hall to sell, and improved the quality of ramen and marinade, and quickly opened 10 branches in three years, widely distributed in Yantai, Longkou and Dalian.
The positioning of Wanglin Penglai Small Noodle Restaurant is a fast food restaurant with small noodles as the theme and home-cooked stir-fry dishes and Jiaodong noodles such as mackerel dumplings, with diversified products and a more reasonable structure. The large bowl of Small Noodles in Penglai here only sells for 7 yuan, and the small bowl only sells for 5 yuan, and the per capita consumption is about 15 yuan.
There is only one kind of fish brine for traditional small noodles, and after moving into the store for sale, the taste is slightly single, so Liu Yongjun has successively developed sea oyster brine, sea urchin brine and scallop brine, four flavors, delicious style.
Liu Yongjun
General Manager of Yantai Wanglin Penglai Small Noodles.
Method 1: Take the meat of the fresh sea oyster and set aside. 2, under the pot of pure water 5 kg and the package (peppercorns, star anise, incense leaves each a little, increase the compound flavor of the soup brine) boil, add wood ear shreds, sea fungus block 500 grams each, adjust into the raw soy sauce 130 grams, dark soy sauce 50 grams, salt, monosodium glutamate, chicken essence, sugar each appropriate amount, add 500 grams of sea oysters slightly boiled, drizzled water starch (sweet potato starch + pure water mixed) hook, pour in 800 grams of egg white and stir well, put into a stainless steel bucket, insulation hot water insulation. In addition, take a part of the sea oyster meat in a slightly boiling hot water and gently blanch it, and set aside for later. Sea urchin brine method 1, fresh sea urchin open the shell, take out the sea urchin yellow for later. 2, under the pot of pure water 5 kg and the package boiled, add wood ear silk, sea fungus block 500 grams each, transfer into the raw soy sauce 130 grams, dark soy sauce 50 grams, salt, monosodium glutamate, chicken essence, sugar a little, under the sea urchin yellow 600 grams boiled, pour water starch (sweet potato starch plus pure water to mix well) hook, pour in the egg white 800 grams and stir well, put into the stainless steel barrel.
The practice of scallop brine is the same as above.
Production key 1, Wanglin Penglai small noodles brine process is slightly different from the traditional method, it does not add the bottom oil to burst the spice head, but directly add pure water to boil, rely on the material package to enhance the taste, and finally do not pour any oil or sesame oil, because "seafood encounter sesame oil is not fresh."
2. When pouring sea oyster or scallop marinade, ensure that the seafood in each bowl of noodles is not less than 3 pieces. When the main ingredient in the sea oyster brine is insufficient, you can put a few additional sea oysters that have been blanched in advance.
1. Wanglin Penglai small noodle shop products diversification. 2, the production of Penglai small noodles has a characteristic: the cooked noodles must be over the water before the bowl, so that the noodles are smoother and the taste is fresher. Liu Yongjun installed water purification equipment in the kitchen, and the purified water after cooking and overlaying are filtered, which not only tastes better, but also ensures quality.
3. Open the fish brine, sea oyster brine, sea urchin brine, etc. into the soup bucket in advance, and keep warm in hot water. Once the noodles are cooked, pour a spoonful of brine and serve.
4, in addition to small noodles, "Wanglin" mackerel dumplings are also particularly popular. Each of these large dumplings weighs 175 grams, and inside is a delicious and full mackerel leek filling, which is very enjoyable to eat.