Both Long Potian and Cheng Qian are good at eating, and the noodles they order are also representative of each other.

Long Potian’s crab shell yolk is a typical Jincheng noodle. The recipe is actually not complicated. It is just adding oil noodles to flour, covering it with sesame seeds, and baking it in the oven until golden brown.

In essence, it is still a branch of sesame seed making. If there is a secret, it lies in whether the chef treats diners sincerely.

To make crab shell roe, first of all, you need to use high-quality Guanzhong flour. The flour here is chewy and has a natural wheat aroma. Secondly, you need to knead several more layers of oil. This step is easy to say and difficult to say.

The difficulty is that if there are too many layers of oil, the wheat flavor will be lost and it will turn into oily pastry. If there are too few layers, the crispiness will not be reflected.

In fact, this noodle recipe does not require high technique requirements. Those with high understanding can achieve perfection in three months of effort.

The real difference lies in the skill of the oven. Chinese chefs have a natural contempt for "exotic products" such as ovens. They think that this thing is simply a fool's operation and there is nothing to study.

They often put the food to be baked into the oven, set the firepower and time, and wait for it to come out of the box naturally. In fact, this approach is completely wrong.

The Huailiang people invited Zhou Dong to dinner and made a French baked lobster, which was also made in an oven and was made from the tail meat of three lobsters. For this reason, the three-Michelin-starred chef kept an eye on the three ovens at the same time.

Only by fine-tuning can the three portions of shrimp meat be cooked at the same temperature. If Zhou Dong wasn't in a "poor" state, he wouldn't be able to eat it at all.

The old shop in Jincheng that makes crab shell roe is actually the same. The chef treats the oven carefully and sincerely. He always has to watch the oven's firepower and make fine adjustments at all times, just like the master on the stove controls the firepower. Only in this way can it be done.

The crab shell is golden and the sesame seeds on top are neither burnt nor tender.

Zhou Dong has also been to the front hall of Jiangsu Cuisine to taste the crab shell roe. He cannot praise the chef of Jiangsu Cuisine. The sesame seeds on the crab shell rooibos are cooked perfectly, but the pastry itself is over-cooked.

It is the inevitable result of not enough research on ovens and not being sincere to diners.

But now that he knew the problem, he naturally paid special attention when practicing in the kitchen of creation. After practicing it thousands of times, he didn't dare to say that he would definitely be able to surpass that old Jinling restaurant. I guarantee that the original taste would still be no problem.

As for the milk soup noodles, the technical content is actually not high. What matters is the use of practical ingredients. Fresh pork bones, pig trotters, fragrant elbows, and chicken are slowly stewed into a fragrant milk soup, and then the cooked water leaf noodles are put in

Among them, the color of the soup is like milk and the taste is extremely mellow.

People who don’t know better think that the boss put milk powder in it. If they encounter a reckless boss and ask him what brand of milk powder you put in, the boss can chase this guy down two streets with a knife! He doesn’t use such a sign to hit people.

The reason why the old men said that Cheng Qian knew how to order it was not because of how difficult the milk soup noodles were, but because it was extremely difficult for her to make milk soup noodles with pure taste in the breakfast department that did not have a "milk soup pot".

Everyone in Sichuan Province knows that if you want to eat pure milk noodle soup, you have to go to a restaurant that specializes in selling milk noodle soup. There are old soups where the bones and meat are changed every day without changing the water. This kind of original flavor cannot be made even in five-star hotels.

of.

The soul of milk soup noodles is in the soup, not the noodles. If you eat milk soup noodles in a time-honored restaurant, you will find that the boss boils the leaf noodles with water, drains the water into a bowl after the noodles are cooked, and then pours the milk soup in the old pot and that's it.

This pot of milk soup is just like an old pot of stewed soup. When the pot is first opened, in addition to the main ingredients such as pork bones and trotters, onion, ginger, anise, and peppercorns can be added to remove the meaty smell. Wait until the first pot of soup comes out.

, when you have the old soup, skim off the star anise peppercorns, add water and replace with new pork bones, pig trotters and other main ingredients. At this time, only add ginger slices, all kinds of spices and even green onions can be discarded!

This is because the star anise peppercorns will destroy the color of the soup. After the first pot of base soup has gone away from the fishy smell and becomes a 'cooked soup', when adding new ingredients, you only need to clean the main ingredients before adding them to the pot. At this time, the first pot of soup really begins to grow.

'Milk Soup'.

But even the second pot of soup is not a real milk soup. How can one day be enough to create a pot of old soup with a mellow flavor, just like milk? If the old soup cannot be made, then ordinary water leaf noodles will be enough.

If you can't get the flavor of the soup, you can't even call it milk soup noodles.

That's why Dong Qishen and Huang Mingju said that Cheng Qian can cook something. This time they want to see how much the "little junior brother" has a real mentor; if it is the mentor who cooks it, even if there is no time to make the old soup, he can still make a bowl of milk with pure taste.

Come with soup noodles, this is called the skill of a divine chef!

One of these two noodle dishes tests the chef's skill in the oven, and the other tests the chef's ability to solve problems with cooking skills under insufficient conditions. Although both are not easy, in Zhou Dong's opinion, it is nothing. But this

The middle-aged man was mysterious and talked about "long-lost pasta", which greatly interested him.

He smiled and asked the middle-aged man: "What kind of pasta do you want to eat, sir? Can you please name it?"

"The noodle dish I'm talking about, those of you who are diligent, must have heard of it. It's the 'Bazhen Noodles' recorded by Mr. Li Weng in "Xian Qing Ou Ji"!"

The middle-aged man smiled and said: "But what I want is not the 'Bazhen Noodles' that are on the market today, but the real and original Bazhen Noodles.

I heard that Chef Xiao Zhou’s cooking skills are amazing and he is a diligent genius. I wonder if you can cook it?"

"Mr. Liweng's Bazhen noodles?"

Zhou Dong frowned slightly, Li Weng was Li Liweng and Li Yu, a master of gourmet food. But he was also an intern at a technical school. To be ashamed to say, he had never read Li Yu's "Xian Qing Ou Ji".

But since it is recorded in books, it should be possible to make it!

Why does this middle-aged man say that it is a lost noodle dish? Is it too exaggerated? I have the help of the God of Cooking system, and one hour in the kitchen can be exchanged for one month of practice time. I really can’t make it if I don’t believe it.

Here comes the Bazhen noodles!

After all, the young man was very energetic, so Zhou Dong thought about it before agreeing, but he annoyed some old men next to him.

Dong Qishen stood up suddenly and said coldly: "Xiao...Master Xiao Zhou, please wait a moment. I'm afraid this gentleman is not here to eat, but is here to cause trouble. You don't have to agree to him doing this."

noodle!"

Zhou Dong was stunned and wanted to ask why, but he saw Huang Mingju also stood up and sneered: "Sir, may I ask your surname? Are you a master in my field of diligence?"

The middle-aged man smiled and said: "Excuse me, my surname is Zhu. Don't get me wrong, old gentleman. Although I love to eat and know a little bit about it, I am not in your industry."

"It's okay if it's not..."

Huang Mingju's expression softened slightly, and he nodded and said, "Maybe you just made random requests after reading this book, and you don't even know what is so difficult about these Bazhen noodles.

Since you are not in the same group, it doesn't mean that you are deliberately making things difficult for my family... Master Xiao Zhou, let's just forget about this and try another noodle dish.

As long as it’s not ‘Bazhen Noodles’, then everything is fine!”

The middle-aged man said curiously: "Old gentleman, I don't understand what you said. Yes, I saw this noodle from a book, and also read from some books that Li Weng's friend had eaten this noodle.

The amazing admiration after the meeting.

I don't have any other hobbies, but I just love this delicious food. I once found some so-called "eight treasure noodles" to eat, but the taste was completely different from the ones recorded in the book.

Only then did I realize that this noodle dish had probably been lost long ago; I was just a little bit surprised. There was clearly a recipe for making noodles in the book, but why could there be so many outstanding chefs in China but no one could recreate this noodle dish?

I was lucky today, so I took the opportunity of winning the lottery and asked Master Xiao Zhou to make this 'Bazhen Noodles'.

I thought that Chef Xiao Zhou’s skill in Goubuli and egg pancakes might satisfy my long-cherished wish.

Who is the old gentleman, and why did he reject me on behalf of Master Xiao Zhou?"

Huang Mingju saw that he was really an amateur, so he couldn't help but treat him coldly. He shook his head slightly and said: "You are not from this industry, so how do you know the tricks in this noodle? Li Liweng, tsk tsk...

Let me tell you what is good about him..."

The middle-aged man frowned and said, "I really want to eat the 'Bazhen Noodles' recorded in the book. Can I ask the old gentleman for advice?"

Based on his experience and knowledge, he could naturally tell that these old men were of unusual status, maybe they were diligent men, so they spoke very politely.

"Haha, since you don't understand, I will let you understand."

Yi Zhiyu said with a smile: "You just said that this noodle has been lost, right?

This is actually only half correct, because Li Liweng is an extremely sullen old guy who loves to embarrass his descendants. His reputation has never been passed on to anyone!

Damn it, it’s not even passed down. Isn’t this called lost? Is this deliberately lost?”

Zhou Dong was also puzzled: "Yi Lao, but this gentleman said that there is such a noodle recipe in the book?"

Yi Zhiyu rolled his eyes when he heard this: "What a fool! If you believe the records in that book, you will be tricked to death by Mr. Li. He is just creating problems for future generations!"
Chapter completed!