The whole duck egg noodles that passed through the alkali were moderately soft and hard before being suppressed by the bamboo sticks. Especially in Zhou Dong's hands, they would do whatever they want if they were flattened and rounded.

I picked off a ball of egg noodles and gently pushed and pressed it on the dough table, and it turned into a long spread out dough piece.

The smooth feeling was like someone laying out a high-quality Persian carpet and rolling out "Plala" without any obstacles.

Earth fish meal is ready-made, which is actually flounder. Because it has a strong natural fishy smell, it must be dried and ground before it can be put into the noodles.

Xirong is a famous delicacy in Xiangjiang. The competition organizing committee naturally prepared high-quality earth fish meal, which doesn’t require Zhou Dong to spend extra effort.

The more troublesome thing is the shrimp head. This thing was originally used to make base soup, but no one helped to crush it into powder.

I have had the experience of making eight treasure noodles, using a dryer to dry shrimp heads and then grind them to Zhou Aiguo. This is the benefit of students. Not only do I need to pay my salary to students, but I can also enjoy the fun of being photographed every day.

Pork bones were originally used to neutralize the fishy smell of the earth in the Xirong Soup, which also made the Xirong Soup thicker and greasier. The thicker soup may not be bad. Many diners who like to eat Xirong Soup are good for this bite.

But at this time, what Zhou Dong wants to make is a bowl of "fine fruit" that returns to its original origin, refreshing, but not losing its fresh and sweet taste.

Therefore, the pig bones were directly discarded by Zhou Dong. I gently grabbed a handful of fresh powder that had been mixed by Zhou Aiguo. At the same time, I activated the legendary vegetable washing skill, instantly removing the fishy smell of the earth fish and shrimp heads, and directly increasing the fresh and sweet taste of the two to +5 quality.

The system instructions provide a description of quality bonus. The highest quality of various ingredients is 10 points. According to the place of origin, acquisition method, etc., it will generally be between 6-10 points. If you can get 10 points, it is already a rare ingredient.

For example, the East China White Pig scores about 6 points in pork, and the fully stocked Tibetan fragrant pigs are 8.5 to 9 points.

The earth fish meal and shrimp head provided by the competition organizing committee are all good products worth about 7 minutes. After Zhou Dong's snatch, they were directly upgraded to a unique product. Why do you need to use pork bones to neutralize the smell of fishy smell?

Zhou Dong grabbed the fresh powder hand and gently wiped it on the long strip of dough, then evenly applied it on the dough, then lifted one end of the dough, rolled it back to the other side, wrapped it into a cylinder, pressed it at both ends, and turned it into dough again, then spread it out again, and applied the fresh powder.

After three times, this ball of whole duck egg noodles had three layers of fresh powder, but the surface still looked yellow and orange, without any variegated color.

"It's true that it's the same technique as Bazhen noodles, but when you make Bazhen noodles, you have to pre-fry the noodles, and there are no ingredients like Earthfish, which are extremely fishy.

If you knead the earth fish and shrimp head powder directly into the dough, aren’t you afraid of making a bowl of fishy “small fruit”?”

Lu Luxin was a little worried. In her opinion, Zhou Dong would rather abandon the two ingredients, earth fish and shrimp head, and return to the earliest method of making fine fruit.

Using white soup egg noodles can at least "not seeking success but seeking no mistakes", and then put some thoughts on wontons. She believes that the wontons made by Zhou Dong are definitely the finishing touch.

"All kinds of ingredients have the effect of interacting. When fish meal is wrapped in the noodles, it has the effect of removing the fishy smell.

The chicken used in Li Liweng’s Bazhen noodles actually has a rustic smell. If you use chicken soup, you need various means to eliminate this quaint smell. However, after the chicken powder is added to the noodles, there is no need to worry about this. This is the reason why the cooked noodles turn into fishy smell.

Similarly, there are all kinds of fish cakes. Shouldn’t Boss Hua not be unclear?"

This is actually a very simple truth. However, after the improvement of "Xirong", chefs often think about how to work hard on the soup base, but it is difficult to change their thinking and use the principle of "cooked noodles to turn fishy". Many times, the more people and experts in the industry, the more rigid their thinking will be.

However, the ratio of fresh flour added to the noodles is difficult to grasp. If it is less delicious, it will not be enough. If it is more, it will not be able to completely dissolve the fishy smell.

Zhou Dong has practiced in the kitchen of the Creation for thousands of times, but he still cannot guarantee a 100% success rate. In order to achieve everything, he has to spend the appreciation value to use the legendary vegetable washing skills.

Lu Luxin was stunned by him: "Yes, the familiar noodles turned into fishy smell, why didn't I think it was? It's wonderful!"

"That's right, the best solutions my teacher has come up with are all the wonderful ones, wonderful and wonderful, quack!"

Zhou Aiguo flattered again.

Some students flattered like the finishing touch at critical moments. Zhou Dong was in a very good mood. Unexpectedly, he was still healing when he accepted a student. He nodded and said, "Boss Hua praised him,

Using this whole egg bread wonton mixed with fresh flour can combine the taste of noodles and wontons, and secondly, there is no need to add shrimp to the wonton filling. After all, the most authentic wonton is a pork filling of seven thin and three fat.

This will trouble Boss Hua. Please cut all the meat filling into one-third of the size of mung beans, and there must be no error of half a millimeter.

If you still have the energy to teach you patriotism, his sword skills need to be improved."

"Forget it, let him cut this filling more trouble than I do,

Besides, he is your student, so I always ask me to teach you, are I tired?"

Although Lu Luxin is complaining, she is more like acting cute. The standard for Xirong is one or two sides per bowl and four wontons. Even if one hundred bowls are provided for dinner, how much filling can it be needed?

What's more, Zhou Aiguo is the most talented student she has ever met. With her patient teaching, she failed twice and could cut out the standard filling required by Zhou Dong. If it were Pan Ke, the fat man, it would probably have to waste hundreds of dollars of rice paper to do it.

Or this is because children who grew up in Africa have strong hands-on skills, and Zhou Aiguo is the best among them. However, after seeing the teacher sitting on the bamboo pole and jumping up and down, he quickly understood the trick of suppressing the bamboo surface.

The bar on the bamboo-mounted surface cannot be pressed by anyone. It is important to loosen the waist and abdomen, and the ups and downs are as necessary. It requires both force and no turbid force.

Even Zhou Dong didn't expect that this kid could master the trick so quickly. Not only did he press the face hard enough, but he also left a bamboo raft pattern representing the authentic bamboo rising surface on the face!

The whole duck egg noodles, which were skillfully added to the fresh powder by Zhou Dong, were thrown into dough and then turned into dough under the bamboo stick. Then, under Lu Luxin's black iron knife, it turned into a bunch of strong, thin and powerful bamboo noodles. When about one or two doughs were made, four hundred standard wontons with "goldfish tails" had also been formed in Zhou Dong's hands.

“You can hang up the dinner sign.

We offer a limited supply of 100 bowls for dinner, and each judge only has one bowl..."

Zhou Dong first put the spoon into the bottom of the bowl, put four wontons that had been cooked across the cold river on the spoon, and then scooped a bowl of noodles and soup. Finally, he put the cooked bamboo noodles into the soup.

At this time, the fine and vigorous bamboo noodles spread gently on the soup noodles, like flowers blooming, but will not come into contact with the wontons below.
Chapter completed!