Return To 1977 Chapter 934: Chaptery
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As the saying goes, northerners love to eat noodles, while southerners love to eat rice.
If this principle is further extended, it is natural that northerners are good at making noodles and southerners are good at making rice.
Using "noodle fertilizer" to make dough is a key trick used by northern white chefs in making pastries.
The so-called "fat noodles" are also called "old noodles".
In some places, it is called "noodle introduction" or "yeast".
This is a kind of dough made by certain processes and methods, and is a product formed after fermentation.
Scientifically speaking, it is the natural yeast used for baking dough, or the beneficial bacteria culture medium.
Although this thing looks ordinary, it is just a honeycomb-shaped sourdough that usually just lies quietly in the dough bag.
But its interior is extraordinary, full of infinite vitality and the power to transform the ordinary into magical.
The pastries made with this stuff will have a pure grain aroma.
And the strength and elasticity can never be compared to pasta made with yeast powder or self-rising flour.
As for the famous special noodles in Beijing, whenever the old Beijing people talk about it, they will basically mention "Fengzeyuan Restaurant".
This is a time-honored brand founded by the "legendary shopkeeper" Luan Xuetang.
Although from before liberation to after the founding of the People's Republic of China, it has always been a popular place for celebrities, dignitaries, and high-ranking officials to have banquets.
But this is a high-end restaurant.
In addition to the well-known signature dish "braised sea cucumber with green onions", there are also some unique dishes that are more down-to-earth and beneficial to the people.
Those are eight types of noodles that originated in Shandong and have been improved.
Toasted steamed buns, silver rolls, Shandong steamed buns, dumplings, bean paste buns, happy character cakes, salted flower rolls, and small steamed buns.
These classic pastries of "Fengzeyuan" have long been nicknamed "Eight Great Pieces" by the people in the capital.
The meaning is obvious. It undoubtedly means that their exquisiteness and deliciousness are comparable to the delicate ones in the pastry shop - "Beijing Eight Pieces".
The most rare thing is that even in special times, the chefs of "Fengzeyuan" are forced to cook "public meals".
The pastry here has not lost its inheritance. At least the "roasted steamed buns" and "silver rolls" are still being made and sold.
So after so many years, the window of the takeaway department of "Fengzeyuan" has been a lively scene with people queuing up almost every day, and the place will not leave until it is sold out.
If we want to use the words of Bai Qiye in "The Mansion Gate" to describe it, it would be "Steamed buns must be from Fengzeyuan."
This shows how much people in the capital recognize the pastries here.
And because "Zhang Dashao" worked in "Fengzeyuan", there is no one who knows the ins and outs of the kitchen better than him.
Of course he knows the secret of why "grilled steamed buns" and "silver rolls" are so delicious.
Regardless of the unique production method, it still has to rely on a piece of "noodle fertilizer" that is hundreds of years old.
If this matter were to be heard by outsiders, it might feel very strange.
Because most people in Beijing know that this big restaurant was founded in 1930.
Up to now, despite all the calculations, the history is only about fifty years old.
How come the "noodle fat" has been around for hundreds of years?
Actually, this is not surprising. This is just a layer of paper, and you will understand it when the barrel is broken.
Before answering this question, we must first understand another thing, that is, where did the chef of "Fengzeyuan" come from?
Hey, those were all brought out by Luan Xuetang from the old proprietor "Xinfeng Tower".
Needless to say, the "noodle fertilizer" used in this white table also comes from "Xinfeng Tower", one of the "Eight Buildings" in Beijing.
The founding history of "Xinfeng Tower" can be traced back to the Guangxu period.
So after calculation, this "noodle fat" is indeed a hundred years old.
No need to ask, the dough made with this kind of "dough fertilizer" is definitely different from ordinary dough.
Not only does it make the dough bigger, it takes less time, and it can also effectively preserve the nutrients of the pasta.
So much so that the pure wheat aroma of the steamed pastry is a bit like the aroma of milk.
Many customers have suspected that fresh milk or milk powder is added to the pastries of "Fengzeyuan". This is the real reason.
After saying so much, I just want to prove one thing.
After all the historical twists and turns such as the capital's southward move, the fall of Peking, the gold yuan coupon storm, public-private partnership, and popular cuisine trend.
Today, when countless old names have been buried in the dust of time, this piece of flour can still be preserved intact, even breathing quietly all the time, silently accumulating its own potential. How amazing is this? Not easy.
For any northern chef, it is a "treasure" that can directly add to his skills.
Just like the copper pot used to cook fried liver in "Tianxingju", it has a fairy spirit.
It just so happens that the most evil people in this era are here.
After a long period of various "movements" that changed customs and established new ones, history has formed a narrow gap in which values are distorted.
No one in the restaurant cares about a treasure like this. People here regard it as a very common thing.
How much do you not care?
You can actually contact anyone at any time.
When Hong Yanwu went to get this thing, it was beyond his expectation.
Because the whole process is effortless.
He caught up with a kitchen apprentice who came to throw away garbage behind the restaurant.
Originally, I wanted to get to know Bai An’s chef through him.
Unexpectedly, as soon as the two of them smoked cigarettes and he tried to test his words, the boy revealed all the details of the kitchen without even caring.
The apprentice worker said that Bai An’s kitchen was not taken seriously at all and that its management was very lax. He also said that he could get the sourdough that Hong Yanwu wanted by himself.
Hey, what's the result? Hong Yanwu slapped most of the boxes of "friendship" into the kid's hands on the spot and promised him another ten yuan.
The boy really went in and got the "fat".
When he came out, the apprentice handed Hong Yanwu a brown paper bag nonchalantly.
Hong Yanwu opened it and took a look. Good guy, this guy is really stupid. He could chop it off with a kitchen knife and there would be at least three taels.
The sour smell in the paper is overwhelming.
It was a pleasure for him. As soon as the money was given, the transaction was completed.
With this treasure in his pocket, he immediately acted like he had successfully abducted someone's child.
No need to ask, the first thing he did when he got back was to make the dough himself and try the steamed buns in the steamer.
What was the result? What does it mean to be extraordinary?
On this day, the Hong family and the Shui family consumed three large pots of steamed buns, which was extraordinary.
In the evening, Xiaoying Baizui'er even ate one and a half. She said it was more delicious than "Yili Bread" and she would eat it instead of bread in the future.
Hey, this kid is full of steamed buns.
At night, I still rely on Aunt Shui to give me a bowl of bottled water to sleep.
The same goes for the next day.
As soon as the "Polar Bear" cafeteria used the "noodle fat" sent by Hong Yanwu, the employees received rave reviews and the steamed buns sold like crazy that day.
For the first time, there were several trays of rice left, leaving only fried rice for the next meal.
The entire "White Case Team" was shocked by the effect, but after using it once, everyone can appreciate the beauty of it.
In particular, the team leader "Master Gou" immediately and solemnly put the "noodle fertilizer" in a special celadon basin and locked it in the cupboard as if it were a sacred object.
Privately, he kept making promises to Hong Yanwu.
He said that for the sake of the cooperative business, he had to take good care of the money-making rake at all costs, and he would never let this "living treasure" have any problems.
That's it, the next day, when the simple decoration is completed.
The staple food takeout window with the sign of "Laomian Steamed Buns" is now open for business.
The effect is also immediate.
At noon on the opening day, not many people came to inquire, because no one knew about it at the beginning, and it relied on temporary customers in and outside the store.
Moreover, the price of steamed buns and rolls at the "takeout window" is 7 cents, which is 2 cents higher than the price in the grain store. Anyone who asked the price would smack their lips.
But there is one thing. As long as you cut off a piece on the spot and let the offending person taste it, almost everyone will pay for it.
So the 500 steamed buns and rolls we prepared were sold at 70%, which is not too bad.
It was easier in the evening. After word-of-mouth fermentation at noon, neighbors exchanged information with each other, and a large queue formed at the "takeout window".
The five hundred steamed buns and flower rolls prepared for the evening were all sold out.
It turned out to be even worse. There was not enough to sell at noon, so I had to temporarily take out a hundred from the "big canteen" to make up for the sales.
It was just as exaggerated in the evening. Even though I specially prepared 200 more items, they were still sold out within an hour and a half.
What is this called?
This is called "the fragrance of wine is not afraid of the depth of the alley", this is called "people are silent when you ask for a thousand words, but goods come when they nod".
I have no choice but to reassure the customers who didn’t buy anything that they will come early tomorrow.
In this way, "Polar Bear" pastry has become famous in the neighborhood effortlessly.
After that, more than 2,000 steamed buns and rolls were sold every day.
And it must be made clear that more than two thousand is not the real demand of the market.
Because the more we see the queues, the more people are recruited, but it is still far from the actual demand.
Even if I make another two thousand, I'm afraid I can still sell it.
But the key is that the "White Case Team" has a limited number of people and limited equipment. They have to provide the factory with staple food every day.
If there are any more, I really can’t do it, so there’s nothing I can do about it.
But Hong Yanwu thinks this is not bad.
The most valuable thing about a person is contentment. Just by making steamed buns and flower rolls, he can earn more than 100 yuan in profit every day.
In addition to them and "Fengze Garden", who else in the capital can do it?
Okay, enough to be proud of.
Let’s talk about hunger marketing. It’s just because it’s hard to buy that it’s considered a good thing.
The police station and the street have discussed with him privately, asking if they can take care of him, open a back door depending on the situation, and leave some room for him.
Hong Yanwu agreed happily.
Said, "You don't want to come. If you want it, call in advance. Just calculate how much you want, and we will make it now and send someone to deliver it to you."
No, it's just a ready-made favor.
What's more, it is completely foreseeable that when he resumes his old business, the noodles produced by their Hong family's "Yan Mei Lou" will definitely be good.
This is equivalent to the "Big Canteen" helping the Hong family protect the saplings of the money tree.
If he didn't keep it like this every day, where would he find this "noodle fertilizer" when he wanted to use it?
Who knows if the people at Fanzhuangzi will wait until yeast powder becomes available on the market and, in order to save trouble, do away with the "flour fertilizer"?
Getting this living treasure is his biggest gain.