Chapter 1473 - 572: When Egg Sauce Meets Handmade Noodles, Even Those With No Appetite Will Slurp Down a Big Bowl!

Chapter 1473: Chapter 572: When Egg Sauce Meets Handmade Noodles, Even Those With No Appetite Will Slurp Down a Big Bowl!

Then prepare some scallion, cucumber strips, lettuce leaves, cherry tomatoes, radishes, tofu skins, and other suitable dipping vegetables to let the father-in-law experience the charm of Northeast dipping vegetables.

Once everything is ready, Yuan Debiao begins the preparation.

Heat the pot and add oil, first greasing the wok, then pour in a small bowl of cooking oil.

When frying eggs, use a bit more oil; this way, the eggs will be fluffier. Once fried, the excess oil will be filtered out and used for the sauce, preventing waste.

The oil in the pot heats up quickly.

Yuan Debiao doesn’t pour in the egg mixture immediately but stirs a few times in the pot with a spoon, letting the hot oil swirl.

Taking advantage of the swirling motion, he slowly pours the egg mixture into the pot.

While pouring, he stirs, allowing the egg mixture to form into fine strands as it hits the pot.

This step is somewhat like the scrambled egg strands in Yangzhou Fried Rice, but unlike egg strands, the egg sauce just needs slightly pulled egg pieces.

This way, when mixed into the sauce, the eggs can hold more sauce, making them tastier.

Moreover, the slightly crispy strands on the fluffy egg pieces add richness and taste even better.

Soon, the egg mixture is all in the pot, and under the high heat of the professional stove, it quickly forms into chunks.

Yuan Debiao quickly stirs a couple of times, waits for the egg’s surface to become slightly crispy, then uses a large slotted spoon to scoop the eggs out of the pot. While scooping, press down on the eggs with the spoon to squeeze out excess oil.

But don’t press too hard; keep some oil in the egg pieces; this way, the egg sauce will be delicious.

The eggs are placed in a bowl, and by this time, the oil in the pot is nearly hot.

Yuan Debiao pours the chopped ginger into the pot, frying it in the egg oil to release the aroma, then adds the prepared sauce into the pot to start frying the sauce.

This step requires some patience.

Use a spoon to keep stirring and tossing in the pot, letting the sauce cook repeatedly.

Like the meat sauce fried for Noodles With Black Bean Sauce, plenty of oil is left from frying the eggs, but once the sauce is added to the pot, the oil quickly disappears.

This is because it is absorbed by the sauce.

Keep frying, and when the moisture in the sauce is nearly cooked out, the oil will reappear.

Yuan Debiao, while handling, said to Lin Xu:

"When making it at home, generally, you just pour the sauce into the pot once the eggs are cooked, making one-pot meals simple. But the drawback is obvious: the sauce isn’t fragrant enough."

Many people think the restaurant’s method is complicated and troublesome, but it’s to make the dish tastier, with a more intense aroma and better texture.

It’s the experience garnered by countless seasoned chefs.

And home cooking is a series of compromises.

If the heat isn’t enough, compromise and make it in batches.

If deep frying is inconvenient, switch to pan-frying.

If it’s not feasible to frequently move the pot, opt for the lazy one-pot method.

Under such compromises, the dish you make naturally can’t compare to the restaurant’s rapid high-heat methods, and many professional chefs find this limitation difficult as well.

Moreover, the more professional the chef, the easier it is to fail on a home stove.

Because of the small heat and slow heating, those used to professional stoves suddenly can’t rely on their intuition with home stoves.

Initially, when stir-frying, white steam continuously emerges. Once the smoke lessens, the sauce’s aroma gradually becomes prominent.

Yuan Debiao said:

"I really wanted to drag yesterday’s shop owner over to see how real Northeast egg sauce is made. What they made was awful and leftovers remained. I originally thought it was fellow locals, let’s talk. But they immediately said, ’I’m most annoyed by you influencers, always demanding free meals. If you ask for one today, I’ll call the police immediately!’"

Wow, are there such restaurants in Beijing?

Dai Jianli, experienced in this matter, said with a laugh:

"For dine-in shows, no matter when, never actively communicate with the store. Say what needs to be said and if you have ideas, subtly mention them in the show. If they don’t listen, so be it."

Then he glanced at Yuan Debiao’s build, curiously asking:

"With your build, the store still dares to talk nonsense? Aren’t they afraid you’ll beat them?"

Yuan Debiao chuckled:

"They wish I’d make a move. If I did, they wouldn’t be out of the hospital for a year... Now I understand why you guys only review big restaurants. Big restaurants care about their image and won’t act reckless, but small places, who knows what crazy things they’ll do."

Lin Xu chuckled.

You just realized?

With brother and old Dai’s tongues, if they really went to nitpick in small restaurants, the owner might chase them a few blocks with a knife. Only big restaurants care about their reputation and online presence, so they dare not act rashly.

And every time they review, they try to find the store’s strengths.

You can’t always criticize; you have to mention advantages; otherwise, if their business dwindles and they lash back, it’s just unnecessary trouble.

The sauce in the pot is fried for about five minutes and gradually becomes oily.

Meanwhile, the sauce’s aroma becomes more intense.

The sauce is thick now; fry a bit more, and the oil will seep back into the sauce, making it slightly thinner.

That’s the time to add the eggs.

Yuan Debiao pours the chopped green and red chili and scallions into the pot, continuing to stir-fry.

The fresh spicy flavors of the ingredients are absorbed by the sauce, also cooking the ingredients thoroughly, making it more satisfying to eat.