When the long-lost Goubuli and Lu Zhuhuo Shao appeared in front of them, starting from Long Da Shen, one by one, the regular customers almost shed tears of excitement.

The taste is so authentic. Compared with the craftsmanship of Chef Xiao Zhou, Fatty and the breakfast chefs are just imitation A goods. Not to mention that today's breakfast is particularly generous. Except for the limited quantity of each type of food, there are no restrictions on categories.

In the past, if you bought Goubuli, you could no longer buy egg pancakes. Firstly, this was to prevent waste. Secondly, Zhou Dong was really too busy and didn’t want to take a trip to Xiangjiang. Fatty and several chefs from the breakfast department

The growth is gratifying, and it can already help him share a lot of work. Even if there is no limit on the types of breakfast ordered by each diner, it is enough to cope with it.

Zhou Dong also specially canceled Goubuli's practice of tying in other breakfast items. This was also the first 'Easter egg' he laid after returning to the breakfast department. Liu Changqing was very happy about this, and said with a thumbs up: "Chef Zhou

, this egg was laid well, and such a meaningful egg was laid in our early morning department, I know that you have never forgotten our early morning department!

However, the price of Goubuli has risen to 50 yuan per cage, and regular customers have expressed their understanding!

However, in order to avoid waste, Zhou Dong still stipulates that each diner cannot order more than two types of breakfast. If he does not eat enough, he will be blacklisted by the breakfast department and become an unwelcome guest, and it is strictly forbidden to take away.

"This is the first time I have seen a breakfast department that does not allow takeout. This business has both rules and tone. It is similar to my elder brother.

It seems that our brothers are really in the right place. If they didn’t rely on their own skills, not many people would dare to do this kind of business."

The second child, Huabiao, looked at the breakfast order with a smile and said: "This list is very delicate. Which breakfast items are made by other chefs and which ones are made by Zhou Dong's craftsmanship are all clearly marked.

It's a pity. I've long heard that Chudu Double Soup Pan-fried Buns are a specialty of Chudu that can't be missed, but they are not made by Zhou Dong. Today, there are only three kinds of breakfast made by Zhou Dong himself: Goubuli, Braised Huoshao and Chudu

Both are fried and fried, and the soups that can be paired with include double soup, hot porridge, soy milk...

Let’s all take a look, what would you like to order?”

The third old cow whisperer said: "Forget it, braised and cooked on fire. When my brothers came from Kyoto, they ate a lot of this. Goubuli, even the ones in Jinmen have long lost their authentic taste, so I still don't want it."

If you take the risk, I will light two fires. Girl, I know soy milk. What is hot porridge? Is it porridge made from some kind of grain? "

The waitress smiled and said: "Sir, our hot porridge in Chudu is the only one in China. It is not simply boiled with various grains, but made of soy milk that has been filtered out the residue, and fried soybean flour and wheat flour are added.

, corn flour, etc., the taste is delicious,

It’s best to pair it with fried dough sticks, shortbread and Chef Zhou’s new product today, fried shortbread.”

Chudu's hot porridge has a complicated procedure and a unique taste. It is indeed something you can't find anywhere else. Even the five brothers from Lao Xionggou heard about it for the first time. The five of them suddenly became interested. In the end, they ordered ten pancakes and five bowls in total.

After the porridge was hot, the waitress said again: "If all gentlemen order pancakes, you may have to wait for nearly an hour, because this kind of food comes out too slowly. There are more than a hundred people in line in front of you now..."

.”

Yan Xiang was the most impatient. Hearing this, he frowned and said, "You actually have to wait for an hour. Are you looking for breakfast or a big meal?"

The waitress smiled and said: "Gentlemen, this is the fried pastry made by our chef Zhou? Only 300 pieces are sold today. If it weren't for the slow cooking of the fried pastry, Chef Zhou refused to cut corners and speed up the process. In terms of speed, I'm afraid you guys won't be able to rank..."

Xiong Buer nodded and said: "Don't say it, Old Five. You know, we brothers are ranked close to number 400. We are very lucky to be able to eat Chef Zhou's fried pastry.

Girl, we are willing to wait! Also, I would like to ask, when Chef Zhou is making the pancake, can people watch?"

"Of course if you gentlemen are interested, that's fine. Our Chef Zhou is very generous."

"Brothers, let's go see King Zhou Mian's methods."

Xiong Fujian stood up with a smile and walked towards the kitchen. The kitchen in the breakfast department is different from that of ordinary hotels. It is semi-open with only a glass wall. The purpose is to let diners know that the materials used in Jiuzhou Dingshi are all The freshest and highest quality food, and the food hygiene issues that people are most worried about will never arise here.

Behind the glass wall, Zhou Dong is busy. Because the breakfast department has officially opened at this time, the chefs in the breakfast department also have to go about their own business. Only Pan Ke and four other students are left to watch. Most of the diners are concerned about the food. Taste doesn't matter how the food is produced, so the five Lao Xionggou brothers don't have to worry about their view being obstructed.

Zhou Dong's hand speed was very fast. With his left hand, he pressed and grasped the dough, and the dough turned into a long and thin sheet. At the same time, he grabbed the chopped green onion with his right hand and sprinkled it evenly on the dough. Then he used the technique of a dragonfly to splash water on the chopped green onion. Sprinkle some salt and lard in between, and roll the dough to the left with your hands. The dough didn't stick to the panel at all, and it smoothly turned into a dough roll.

"This looks like a scallion roll. This kind of roll should be made from yeast, right?"

Wu Tingze is an expert in wine making, and he is an absolute master at Baiyan noodles. He had eaten this kind of scallion noodle rolls in Shandong Province. Nowadays, few people make them. Even women steam the rolls at home. How much does it cost? I will also put some shredded radish and tofu in it.

Moreover, the noodles used by Zhou Dong were clearly uncooked, so the taste was probably not much better, and there was not even a hint of "steamed fried dough" at all.

"Fourth brother, you can see clearly, this is not an ordinary roll, it is made of oil noodles, and it is not the pastry noodles used to make sesame sesame pancakes, etc.

This chapter is not finished yet, please click the next page to continue reading the exciting content! He has completely kneaded the pastry dough into the ordinary flour, so you will not see an obvious pastry layer, but if this flour is baked properly , the taste will be better than ordinary puff pastry noodles.”

Lao Wu Yanxiang is an expert at baking noodles, so he is no stranger to puff pastry noodles that are "crispy inside and out". He is especially curious about the stove used by Zhou Dong and looks at the kitchen with great interest.

After Zhou Dong rolled the chopped green onion into the dough, he held both ends of the dough roll with both hands and gently applied force to the middle. He pressed the dough roll that had been wrapped with chopped green onion into a thick round, and then rolled it out gently with a short rolling pin. It becomes a rectangular shape, like a thickened sesame cake. After applying lard on both sides with your hands, it is placed upright in a special oven.

On the top of the oven is a frying plate about half a centimeter thick. There is a handle at the end of the frying plate. When you pull it open, there is a burning furnace underneath, which is full of fine pine charcoal.

Around the furnace, there is a "back"-shaped space, which is where Zhou Dong used to place the fires upright. About twelve or three fires can be placed side by side on all sides.

Putting the pastry under the frying plate to ‘fire’ is the first step after the pastry is put into the oven.

Zhou Dong's technique was quick, and twelve fires were placed in the blink of an eye. At this time, because he pulled away the frying plate, a large amount of air poured in, and bursts of red flames rose in the furnace. It was even hotter than turning over the pancake stove.

Even ordinary people would feel unbearably hot if their hands were even slightly closer to the fire, let alone putting it on the fire. However, Zhou Dong seemed to be unable to feel the terrifying heat. He stretched out his hands like a butterfly piercing a flower,

Place each one on fire in a straight and even manner.

"The first step in burning is to burn the fire for fifteen seconds, so that the fire can be quickly heated and formed, otherwise it will not stand at all!

This time can be longer or shorter. During the burning process, if the chopped green onions are raw, part of the heat will be absorbed, resulting in uneven heating of the parts of the surface that are in contact with the chopped green onions. Even if the subsequent procedures are done,

To 100% standard will also affect the final product..."

Zhou Dong glanced at the five Lao Xionggou brothers who were watching outside the glass wall, and did not stop explaining. Since he received the title of 'Qinxing Grand Master', he gradually had a master-like state of mind. The more seriously the five brothers looked, he

On the contrary, the more you feel that you are a 'teachable child'.

“This is also the reason why I fry the chopped green onions in advance. Don’t underestimate this step. It may seem irrelevant, but it actually determines whether you can make perfect fried pastries!

Now it’s the last three seconds! You guys have to see it clearly!”

Zhou Dong turned his hands and passed directly through the layers of wood fires. In just three seconds, he turned over all twelve fires. Then he wrapped the handle of the frying plate with a wet towel and removed the upper layer of the stove.

Cover the frying pan.

This set of stoves specially designed for making Chudu butter cakes has a unique design. The upper frying plate is covered and tightly fitted, completely blocking the upper and lower air paths. The previously fierce flames will be instantly suppressed, and under this frying plate

Around it, some holes the size of rice grains were opened to ensure that the air path would not be completely blocked, causing the fire to go out.

Once the frying plate is covered, it changes from "burning" to "roasting". This is the second step of Chudu's fried pastry. With the last step of frying, it can be said to be roasting, roasting, and frying. Looking at the East and West, all countries, North and South China,

Anyone who can spend so much time on a dish of pasta is probably only a Chudu person who knows how to eat and knows how to eat.

"Lao Wu, you are also an expert in Bai An. What do you think of Chef Zhou?"

The second oldest Huabiao observed carefully for a long time before he asked Yan Xiang.

"As expected, he is indeed the King of Zhou Mian..."

Yan Xiang's face was extremely serious. At this moment, he had no intention of visiting the beautiful young lady in the breakfast department.

"'Getting chestnuts from the fire' is actually a technique that makes you perfect with practice. Even the street vendors who sell flipped sesame cakes all year round can do it, but even a master sesame cake maker who has been working for decades cannot do it on a high-heat fire.

Pasting the sesame cakes so neatly, after all, this technique relies on the word "quick". If the radish is too fast, don't wash it off.

But Zhou Dong is different. Just now he arranged these dozen fires neatly, with almost the same distance between each other. This already makes me feel a little incredible. The most amazing thing is..."

"The most amazing thing is that before covering the frying plate, he not only turned over all the fires, but he also took no more than three seconds. I observed carefully that even though the time was so short, he still placed all the fires.

They are neatly arranged, and even the distance between them has not changed!"

Looking at Zhou Dong behind the glass wall, Hua Biao had deep expectations in his eyes: "First bake, then bake, and then fry again? It turns out that this is Chudu's fried pastry. It's really complicated to make. It seems that this time

We’re on to something!”

The five brothers are all from the North, so they naturally like pasta, but how could they have imagined that Chudu people are so good at eating it? This is called Huoshao, and it can make outsiders starve to death!

"Not only is it cumbersome, the detailed control of Chudu Oily Fire will become more difficult from now on. If he can still achieve perfection, I will admit that he is the greatest enemy I have ever encountered in my life!"

Yan Xiang glared slightly and pointed at Zhou Dong behind the glass wall: "This batch of pastry is going to be grilled on the frying pan. The grilling position around the burner below cannot be left empty..."

A fastidious fire master will not cook fire continuously. This is because charcoal is used below. Every five fires or so, the charcoal ash must be removed and charcoal added. Zhou Dong just added charcoal before making this fire and is currently grilling.

The fire at this position is the first batch after changing the charcoal, and the frying plate is still empty at this time.

As soon as Yan Xiang finished speaking, Zhou Dong had already opened the frying plate. The five brothers saw the shadows of their palms flying behind the glass wall. Fires came out of the furnace one by one and were arranged neatly on the frying plate. At the same time, there were twelve more people.

Zhou Dong quickly placed the fires around the lower furnace.

Fifteen seconds!

Zhou Dong just opened the frying plate and used the remaining heat on the plate to slowly fry the two processes of searing and broiling. When he calculated that the time was up, he quickly closed the frying plate, changed the lower fire to broiling, and started cooking at the same time.

Use a wooden spatula to constantly turn the pan over the grill to heat it evenly.

After going through the first two processes of fire, it originally showed a tender yellow color. After being flipped and fried by Zhou Dong more than a dozen times, it gradually turned red, and the outer layer of puff pastry bulged and became thicker, separated by the glass wall.

, it seems that you can feel the crispy aroma and green onion aroma emitted by the fire.

"It is indeed powerful, the name of Zhou Mianwang is well-deserved..."

Yan Xiang was secretly vigilant in his heart. After all, he was an expert in white cases, so he naturally knew everything about them. Although he had never done anything like Chudu butter cake burning, he could still tell that Zhou Dong's methods were amazing.

For pasta that has been continuously grilled, grilled, and fried like this, no matter how good the cook is, the color of the grilled skin will never be completely uniform. It is more common to have a few charred marks on it. But the grilled noodles in Zhou Dong's hands,

But the color is full and seamless, without any flaws.

He had to admit that Zhou Dong's fried pastry had reached the perfection level of this kind of pasta.

"It seems delicious..."

Looking at the fires placed in the bamboo baskets, each one was filled with hot aroma, and the slightly raised outer skin was like a transparent red agate. The five brothers of Laoxionggou suddenly felt their appetite increase, and their stomachs began to growl.
Chapter completed!