What Zhou Dong wants to make is the clear soup Fushan noodles with the clearest taste among Fushan noodles.

This kind of noodles is actually somewhat similar to Yangchun noodles. It uses a little lard to bring out the flavor. It does not use stock marinade or bean paste to highlight the taste of the wheat noodles itself.

Don't think that lard is bad. Eating too much of it will cause cholesterol to rise, but eating less of it will not harm your health. In recent years, experts have demonstrated that lard is actually healthier and safer than vegetable oil, and is easy to be degraded and absorbed by the human body.

The lard rice dumplings and lard glutinous rice balls in the south are all delicacies in the world. Without lard, there is a certain flavor missing.

However, Zhou Dong's use of lard is different. He does not put lard directly into the noodles. Instead, he asked the people in the cafeteria to prepare a large pile of coarse-hole sand pottery bowls. Such bowls are very common in the north, and most of them are

It is used for eating noodles, and then put the boiled lard into a large basin. Soak the coarse-pored pottery bowl in the lard. It will be ready for use in about half an hour. Rinse with boiling water to remove the dirt attached to the inside and outside of the bowl.

Just lard.

This method of treating noodle bowls is not a sudden idea of ​​Zhou Dong. Fushan Doodles first used sesame oil to soak sand pottery bowls for diners to use, which can have unexpected miraculous effects. Because the clear soup noodles that Zhou Dong makes need to be used.

lard, I gave up soaking it in sesame oil, otherwise the flavors of the two oils would conflict with each other and it would inevitably be inferior.

Master Wang sighed secretly after seeing it, no wonder people say that "success lies in the details", look at Master Zhou? There are so many requirements for making noodles and bowls. It's a pity that he has been making noodles for half his life, but he didn't expect this kind of treatment.

Noodle bowl method?

Zhou Dong asked the kitchen workers in the cafeteria to handle these clay bowls while he began to bake the noodles.

Master Wang suddenly became energetic and stared closely at Zhou Dong's hands. How about the kung fu on the white table? First, he had to see him in the basin. He couldn't miss the opportunity to show his kung fu to his idol in person. He had to study hard.

Director Zhang was not in a hurry to leave. He stood aside and watched attentively. He and Master Wang had different starting points. No matter how you say it, Zhou Dong was a patient who passed out of his hands. Now, Master Wang said that he had made great achievements in Qinxing in Chudu.

The small achievements seem to be quite famous. Isn't this a good publicity point for Cha Sheng Mental Hospital?

When he meets a colleague in the future, he can proudly say that all of my Lao Zhang’s patients are now famous chefs! The greater Zhou Dong’s achievements in the future, the more he will appear to have good hands, benevolence, and superb medical skills.

This is how people carry people in a sedan chair. Who said that the doctor-patient relationship can only be tense and contradictory? There is obviously harmony and co-prosperity.

After completing the random task of Bai Case, Zhou Dong obtained the 'Specialized Level Living Noodle Skill', 'Specialized Level Ramen Skill' and 'Specialized Level Pastry Shaping Skill'.

The expertise level in the system corresponds to the level of a special second-level technician, which is not bad even in Jiuzhou Dingshi. A canteen master like Master Wang is only a level-3 master chef at most.

In addition, when Zhou Dong transformed into Poisonous Tongue and tasted various types of noodles, he also ordered this Fukuyama Noodle, not for any other reason, but because this noodle has various ways of cooking and is worthy of his careful consideration. It has also been used in the system.

He had practiced making this noodle for a month. In terms of noodle alone, Hu Dahai might not be able to do it better than him.

It's hard to find a ramen chef these days, but not every second-level master chef is willing to spend time on ramen. In addition to Hu Dahai, a chef who specializes in various kinds of noodles, the Shandong Cuisine chef also has other talents. Looking at a ramen chef, isn’t it possible that Lao Hu’s ramen technique is not very good?

Zhou Dong secretly gave a thumbs up when he saw the flour in the cafeteria. It must be said that the public hospital is rich, and there is no strict kitchen management system. The leaders who manage the logistics supply are probably just sticks. The guy in charge of purchasing the kitchen in the cafeteria This is obviously an expert deceiving an outsider, right? All types of flour are top-quality goods. With the price of these flours, I guess they have received a lot of kickbacks, right?

Looking at Master Wang, Zhou Dong praised: "The flour is pretty good..."

Master Wang's face turned slightly red: "That's right, no matter how much you lose, you can't lose to the patient." Even though he was new here, the person in charge of purchasing would never lose his share. Naturally, he knew it well and knew that he couldn't hide it from Zhou Dong. This expert.

Zhou Dong nodded: "Very good." He took a few kinds of flour, and then took the largest basin. He didn't need to put it on the scale. He just grabbed the proportion and added a small amount of water to the flour and occasionally some salt. .

Nowadays, in order to save effort, some ramen restaurants will add something called "penghuishui" when mixing the noodles. This makes the noodles much more convenient. This thing is basically not harmful to people's health, but can directly affect the health of people. But it has a noodle texture.

Many friends who love ramen have now entered ramen restaurants. The noodles look good in color and are quite elastic when eaten, but why are they not as fragrant as before?

Of course, part of it is the problem of the soup, but the most important thing is that many ramen restaurants are trying to save time and labor by "stealing time and labor"! Will the taste of this noodle not be affected if too much water is used?

A truly fastidious ramen chef must rely on high-gluten flour and salt to increase the elasticity of the flour when kneading the noodles. Of course, the noodles produced in this way are not as good as adding gray water. It is a test of the chef's skills, but it can retain the maximum amount of noodles. The aroma of wheat and the best ramen taste.

Zhou Dong analyzed the experience of master Bai An for many years and practiced in the system for a long time. The flour ratio has its own uniqueness, unlike ordinary ramen chefs who only pursue high-gluten flour.

Instead, while ensuring the elasticity of the flour, flour types that enhance the wheat aroma are added in a certain proportion, and even a very small amount of crude fiber powder is used. This will make the texture of the noodles perfect, but it will also increase the flavor of the noodles. Difficulty.

Therefore, his method of adding water is completely different from that of ordinary ramen chefs. He uses more times but less quantity. His kneading technique is up and down, like waves. Although he exerts great force, the basin does not make a sound.

Adding salt and water in the middle seems to happen naturally, without any craftsmanship, and is as smooth as silk, without any sense of pause.

This chapter is not finished yet, please click on the next page to continue reading the exciting content! Director Zhang, a layman, feels it most clearly. Whenever Zhou Dong stops to add water and a small amount of salt, he will breathe a sigh of relief and feel that it should be done. This is the time to pause slightly, otherwise it will be suffocating!

A layman sees it as lively, but an expert sees it as an expert. Master Wang becomes more and more frightened as he watches. When he was learning cooking, he saw the master making noodles with his own hands. This was exactly the state Master Xiao Zhou was in, but the master was...

The Lao Bai case that lasted for decades, is it really a special case of the last century?

Master Xiao Zhou is young, but his dough-making skills are even better than the master’s. He is truly my idol!

After finishing one basin of noodles, Zhou Dong used his hands, noodles, and basins to light them up. He put them aside and moved on to another basin. In this way, he made three large basins of noodles, which were estimated to weigh hundreds of kilograms!

Fukuyama noodles pay attention to five to six times of kneading. After the kneaded noodles are ready, take them and knead them intensively with your fists, then roll them up and wake them up again. Do this five or six times to ensure the chewy texture.

However, this is a slightly exaggerated statement. In fact, it is enough to make Fushan noodles two or three times, not to mention Zhou Dong's "rich experience" and reasonable ratio of flour types, especially when kneading noodles.

Using perfect vegetable washing skills, the quality of the flour is improved, making the original wheat aroma more prominent, and naturally there is no need to repeat the waking step many times.

So Zhou Dong only woke up once and started making noodles.

We really couldn't delay any more time. After the patients in the ward were informed that good noodles would be available soon, they all expressed great distrust of the hospital authorities and sent several representatives headed by Mr. He to meet with them.

The medical representatives conducted a "friendly, equal, mutually understanding and inclusive peaceful negotiation", which finally led to the maximum concession from the hospital authorities.

The hospital allowed patients other than those with severe mental illness to come to the cafeteria to wait for noodles. At the same time, dozens of "strong men" and security guards from all over the hospital were dispatched to maintain order on the scene.

Originally, it was impossible for the hospital to make such a concession, but Mr. He explained the truth in a persuasive and persuasive way. The incident started with a bowl of noodles, and of course it would end with a bowl of noodles.

Comrade, let me ask you, is it better to eat hot soup noodles on-site or take-out? If you wait for the canteen to make the noodles and then ask the nursing staff to deliver them to the ward one by one, what is the difference between it and take-out?

Xiao Zhouke said that he wanted to make Longxu noodles, one of the Fushan noodles. This kind of noodles will clump together soon after it comes out of the pot. If the patients get into trouble again, haha... I'm afraid someone will have to bear the responsibility.

Responsibility?

This old guy has become a sperm, and the more he splits, the more he becomes a sperm! Facing the mysterious old man, even the biggest leader in the hospital knows he can't afford to offend him, not to mention that the old man's analysis makes sense.

So this was the result in front of us. The cafeteria was crowded with mental patients, and everyone was drooling as they looked at the old clay bowls that smelled of oil.

Some of them knew Zhou Dong and raised their arms to encourage him, "How bold the person is, how productive the land is, how energetic the person is, how thin the noodles are, Brother Dong, I am optimistic about you!"

"What is dragon beard noodles? The dragon is the symbol of the feudal monarchy. Today we, the proletariat, want to stroke the dragon beard! Not only do we have to stroke it, but we also eat it!"

"Brother Dong is our young general of the proletariat. You charge forward, and we are your strong backing!"

Mr. He glared: "Shut up, everyone, and get in line!"

His old man's prestige in the Teahouse Mental Hospital was extremely high. Once he gave the order, the wind was thundering and people from all over the world responded. The patients immediately lined up in a neat line, holding their chests and heads high, standing still for a few steps. Their eyes were full of anger.

If it reaches the chest, it will be more majestic.

When Zhou Dong saw that the water had boiled away, he began to cut the dough into palm-sized pieces, and then rolled it into thick strips of about 30cm. He held one end with both hands, stretched, tossed, dropped, and exerted force...

.Loop in sequence. After several times, it is basically at the second level of detail.

But what he wants to pull is dragon whisker noodles, which can pass the thickness of a needle nose. He needs to cycle back and forth dozens of times, and the technique must be continuous and fast without any lag or adhesion. It is said to be dozens of times, but in fact, in his hands

It only takes a dozen breaths. In the end, the left hand is like holding a sparrow's tail, the right hand is like holding a pipa, and a dragon-bearded mask appears in front of everyone, floating gently in the wind.

Master Wang secretly exclaimed, "Beautiful!" Just this skill alone is enough to be a ramen chef in a five-star hotel. An idol is an idol.

The characteristic of asparagus noodles is that it is cooked immediately after being placed in the pot. Just put it in the pot for two seconds and put it directly into the bowl. Pour in the clear soup, sprinkle with salt, add some pepper if you like pepper, and sprinkle with some green scallions.

, clear and white, the soup is as clear as snow in spring.

Mr. He, who was first in line, shouted: "Only add salt, no pepper!"

Zhou Dong responded with a smile and handed the served noodles to the old man with his own hands.

At this time, the hot soup has just been poured down, and the lard soaked in the pores of the sand pottery bowl will come out little by little. It will not make people feel particularly greasy, and it can be eaten anytime, unlike ordinary Yangchun noodles.

The oily aroma is rich at first, but at the end of the meal, it feels like the soup is light and watery.

This is why the bowls of Fushan noodles must be soaked in advance. The Chinese people's research on eating has even extended to tableware. I'm afraid they can't even imagine the French restaurant capital.

Mr. He took a mouthful of noodles, chewed it carefully twice, nodded slightly and said, "It's okay! It's edible."

This old madman!

Director Zhang also filled a bowl of clear soup Fushan noodles. After one sip, he could feel the fragrant aroma of the noodles, and the faint aroma of lard was the finishing touch. This may be the simplest noodles he has ever eaten, but it is the most delicious noodles.

, because he finally tasted the taste that noodles should have.

Such good noodles are actually just okay? Director Zhang looked at Mr. He as if he were seriously ill. It seems that his condition has worsened again?

Snoring... The cafeteria of Chapeng Mental Hospital was filled with the sounds of patients eating noodles and drinking soup. Director Zhang and other medical staff suddenly had a strange feeling. These patients suddenly became extremely normal in front of delicious food.

Not only was the order in order when the interview was taken, but he also did not forget to nod to Zhou Dong when leaving.

This chapter is not over yet, please click on the next page to continue reading! A schizophrenia patient even walked up to Director Zhang, nodded to him and said: "Director Zhang, you have more gray hair, you need to take care of yourself."

Director Zhang couldn't help but touch his hair. Should he dye his hair tomorrow?

As the patients left quietly one by one, the task progress in the system panel also began to change. The most caring people's pastry chef: 1/100.

Zhou Dong was very puzzled: "System, so many people really praised my noodles for being delicious, how come I got a numerical value? Are you sure you're not mistaken?"

"The host needs to understand that the upgrade value of this task is not calculated based on the number of people, but the variety of noodles you provide; for example, today's clear soup Fukuyama noodles, even if 10,000 people praise you, you can only get one task value. ....”

What a pit.

Zhou Dong was speechless. According to this calculation method, to complete this task, wouldn't he have to make a hundred new kinds of pasta?

"Host, if you want to be the most considerate people's pastry chef, of course you have to meet the needs of customers with various tastes. One hundred kinds of pasta is already a very small number."

"Okay, system, you always have a point, right?"

"Master Xiao Zhou, if you set the standard so high, how can I get along in the future?"

Master Wang looked at Zhou Dong with an expression of embarrassment. He had also tasted Zhou Dong's Fushan noodles and felt that the difference was too big.

An idea flashed in Zhou Dong's mind, he looked at Master Wang and said: "Actually, the requirements of the patients are not too high. You just need to cook with your heart and don't fool them with the noodles from the supermarket. Even if the taste is good, If it's worse, they will feel your sincerity.

Don't be fooled by thinking that they are patients, they are more sensitive than normal people."

"That's what you say, but they have tasted your craftsmanship, Master Xiao Zhou. I'm afraid I haven't seen enough in these two times?"

"Well, I will come over every Saturday and make a new kind of pasta for everyone, which may be acceptable to them. But you have to make statistics of the needs of the patients before every Thursday and tell them the type of pasta that has the highest demand. I, after all, I have to prepare in advance."

Zhou Dong smiled and said: "We can add WeChat later."

"Okay!"
Chapter completed!