When the long-lost Goubuli and Luzhuohuo appeared in front of him, starting from the Dragon God, one counted the other, and the old customers almost shed tears of excitement.

The taste is too good. Compared with Master Xiao Zhou's skills, Fatty and those breakfast masters are high-quality A-grade products, not to mention that the breakfast department is particularly generous today. Except for the limited quantity of each type of food, there is no restriction on the category.

In the past, if I bought Goubuli, I wouldn't be able to buy egg cakes anymore. On the one hand, it was to eliminate waste, and on the other hand, Zhou Dong was really too busy to go there. He didn't want to have a trip to Xiangjiang. Fatty and several breakfast masters grew up well and could already help him share a lot of work. Even if it was not limited to the type of breakfast ordered by each diner, it was enough to cope with it.

Zhou Dong also specifically canceled the practice of Goubuli's need to sell other breakfasts, which was also the first "eastern 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 is well laid, and such a meaningful egg is laid in our breakfast department. I know that you have never forgotten our breakfast department!

However, the price of Goubuli has risen to 50 yuan per cage. The old customers all said that it is understandable that China has entered the era of "pigs are cruel enough". The price of pork has successfully outperformed the growth rate of wages. We cannot let Master Xiao Zhou eat this loss, let alone let the country eat it. We have to eat it! It's so glorious!

However, in order to avoid waste, Zhou Dong still stipulates that each diner can order no more than two types of breakfast items. If you don’t eat all, you will be sent to the breakfast department’s blacklist and become an unpopular customer. It is strictly forbidden to pack and take out.

"This is the first time I have seen a breakfast department that is not allowed to be packed and taken out. The business is both rules and accent, which is similar to the elder brother.

It seems that our brothers are really here. If it weren’t for the self-reliance of their skills, few people would dare to do business like this.”

The second brother Huabiao smiled and looked at the breakfast list and said, "This order is exquisite. Which breakfast categories are made by other masters and which are Zhou Dong's craftsmanship are clearly marked.

It's a pity. I've long heard that Chu Du Shuang Soup is a specialty of Chu Du that cannot be missed, but it was not made by Zhou Dong. Today, Zhou Dong made three breakfasts by himself, including Goubuli, Braised Hot Roast and Chu Du Oil Crispy Hot Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roast Roas

Let’s take a look, what should I order?”

The third old man, Niu Wenzhe, said: "It's all right to cook the braised fire. When my brothers came from Kyoto, they ate this a lot. Even the Tianjin people have long lost their authentic taste. Don't take the risk and try it. I'll order two firewood. Girl, soy milk, I know, what is hot porridge? Is it a porridge made of some kind of grain?"

The waitress smiled and said, "Sir, our Chudu hot porridge is the only one in China. It is not simply boiled with various grains, but uses soy milk filtered from the residue, and adds fried bean flour, wheat flour, corn flour, etc., which tastes so fragrant.

It is best to use it to match fried dough sticks, shortbread cakes and Chef Zhou’s new oil pastry today.”

The hot porridge in Chudu is complicated and has a unique taste. It is indeed not available anywhere else. Even the five brothers of Laoxionggou heard about it for the first time. The five of them were immediately intrigued. Finally, they ordered ten squash and five bowls of hot porridge. The waitress said again: "If you all order squash and fire, you may have to wait for nearly an hour, because this kind of food is too slow to cook. Now you have more than a hundred people in front of you..."

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

The waitress smiled and said, "Sir, this is the hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot

Xiong Buer nodded and said, "Don't say anything about Lao Wu. You should know that our brothers are ranked nearly 400. It is already very lucky to be able to eat Chef Zhou's pastry and hotpot.

Girl, we are willing to wait! I would like to ask, can Chef Zhou allow people to watch when making hot and crispy?”

"If the gentlemen are interested, of course it's OK. Our chef Zhou is very generous."

"Dear brothers, let's take a look at the methods of King Zhou's face."

Xiong Buer smiled and stood up and walked towards the kitchen. The breakfast kitchen is different from ordinary hotels and hotels. It is a semi-open style and is separated by a glass wall. The purpose is to let diners know that the ingredients used in Jiuzhou Dingshi are all fresh and high-quality, and the food hygiene and sanitation issues that people are most worried about will never appear here.

Zhou Dong is busy behind the glass wall. Because the breakfast department has officially opened now, the chefs of the breakfast department have to work hard, leaving only four students including Pan Ke to watch. Most of the diners are concerned about the taste of the food and not how the food is produced. Therefore, the five brothers of Lao Xionggou don’t have to worry about their vision being blocked.

Zhou Dong was very fast, and he pulled and pressed his left hand, and the dough turned into a long thin piece. At the same time, he grabbed the chopped green onions with his right hand and evenly sprinkled on the dough. Then he used the method of squirting water to add some salt and lard among the chopped green onions. He copied the bottom of his hand and rolled the dough back to the left. The dough didn't stick to the panel at all, and it turned into a rolled dough.

"This looks like a chopped green onion roll. This kind of roll should be better for noodles, right?"

Wutingze winemaking is an expert, and it is a complete sticker on the white noodles. He has eaten this kind of chopped green onion roll in Lu Province. Nowadays, few people make it. Even if women steam rolls at home, they will add some shredded radish and tofu.

Moreover, the noodles used by Zhou Dong have never been released before. The taste is probably not much better, and there is no trace of "oiled crispy fire".

"Second brother, you can see clearly. This is not an ordinary noodle roll. It uses oil noodles, and it is not a pastry noodles used for squeezing sesame cakes, etc.

He has completely kneaded the pastry into the regular flour, so you won't see any obvious pastry, but if the flour is baked properly, the taste will be better than that of the average pastry."

Lao Wu Yanxiang is a good teacher in the house and is naturally familiar with the crispy noodles that are "cooked inside and outside". He is especially curious about the stove used by Zhou Dong. He stared at the inner kitchen intently, looking at it with great interest.

After Zhou Dong rolled the scallions into the dough, he held both ends of the roll with both hands and gently pressed the roll in the middle to press the roll that had been wrapped in the scallions into a thick circle. Then he rolled it with a short roll pin and turned it into a rectangular shape, like a thickened sesame cake. After applying lard on both sides with his hands, he placed it in a special oven vertically.

The oven is a fried plate with a thickness of about half a centimeter. The end of the fried plate has a handle. After being pulled open, the burning furnace is below, and it is burned so that it is full of high-quality pine charcoal.

Around the furnace, there is a "其"-shaped space, which is where Zhou Dong uses to erect the fire, and twelve or three fires can be placed side by side.

The first step after simmering in the oven is to put it in the heat of the pan.

Zhou Dong had a quick technique, and in a blink of an eye, he placed twelve fires. At this time, because he pulled the frying plate, a large amount of air poured in, and red flames rose in the furnace, which was even more popular than a pancake stove. If it were ordinary people, they would have to put the fire down, and as long as their hands were closer to the fire, they would feel unbearable. However, Zhou Dong seemed to not feel the terrifying heat. His hands came out together, like a butterfly passing through flowers, placing the fires one by one in a straight and even manner.

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

This time is too much and too little. During the burning process, if the scallion is raw, part of the heat will be absorbed, resulting in uneven heat in the part of the face that comes into contact with the scallion inside the scallion. Even if the subsequent procedures meet 100% standards, it will affect the final product..."

Zhou Dong looked at the five brothers of Lao Xionggou who were standing outside the glass wall and watching, but did not stop explaining. Since he received the title of "Master of Diligence", he gradually became like a master. The more serious the five brothers saw it, the more he felt that "the child is teachable."

"This is also the reason why I had to fry the chopped green onion in advance. Don't underestimate this step. It seems irrelevant, but in fact it determines whether you can make a perfect crunchy hotpot!

Now is the last three seconds! You guys have seen it clearly!"

Zhou Dong flipped his hands and walked through layers of wood and fire. In just three seconds, he flipped all the twelve fired fires, and then wrapped the frying plate handle with a wet towel and covered the frying plate on the upper layer of the stove.

This set of stoves specially used for the fire-cooking Chudu oil pastry is uniquely designed. The upper frying plate is covered with tight seams, completely blocking the upper and lower wind paths. The previously fierce flames will also be instantly pressured down. Some holes of rice grain size are opened around the frying plate to ensure that the wind path will not be completely blocked, causing the fire to go out.

With a cover of the frying plate, the "baked" is turned into "baked". This is the second step of Chudu's oil-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked hot-cooked people. Looking at the world and all kinds of countries, China, the north and south of China, I am afraid that people in Chudu who know how to eat and know how to eat are.

"Lao Wu, you are also an expert in the Bai Chat. How do you evaluate Chef Zhou?"

The second son Hua Biao observed carefully for a long time before speaking out to ask Yan Xiang.

"It's true that he is worthy of being the King of Zhou..."

Yan Xiang's face was extremely serious. He had no time to see the beautiful lady in the breakfast department now.

"'Take chestnuts from the fire' is actually a technique that can make perfect. Even the vendors who sell hand-flying pancakes on the streets all year round can do it. However, even the master of the pancake who has been working for decades cannot stick the pancakes so neatly on the high-hot stove. After all, this technique relies on the word "fast" and "don't wash the mud if the radish is fast."

But Zhou Dong is different. He arranged the dozen or so fires neatly, and the spacing between them is almost the same. This 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 all the fire burns over, but also took no more than three seconds. I have observed carefully that even though the time is so short, the fire burns are still neatly arranged by him, and even the distance between them has not changed!"

Looking at Zhou Dong behind the glass wall, Huabiao had deep expectations in his eyes: "Boil first and then roast, and I'm afraid you'll have to fry it in the end? It turns out that this is Chu Du's oil-cooked hot roast, it's really cumbersome. It seems that we've ordered the right thing this time!"

The five brothers are all from the north and naturally love pasta, but they would not have thought that Chu Du people would be so good at eating it? This is called burning, which can make people from other places greedy!

"It's not just complicated, but the details of Chu Du's oil-sauté fire will become more difficult from now on. If he can still achieve perfection, I will admit that he is the enemy I have encountered in my life!"

Yan Zhiguang was slightly tightened, and he pointed at Zhou Dong behind the glass wall: "This batch of oil-cooked hot pot is about to be fryed, and the barbecue position around the stove below cannot be empty..."

The master of fire burning will not make fire burning continuously, because the charcoal is used below. Every five furnaces, the charcoal ash must be removed and charcoal is added. Zhou Dong added charcoal before making this furnace. The fire burning at the barbecue position is the first batch after changing the charcoal. At this time, the frying plate is still empty.

As soon as Yan Xiang finished speaking, Zhou Dong had already pulled the frying plate open. The five brothers saw the shadows of the palms flying behind the glass wall. One by one, the fire burners were turned out from the furnace and arranged neatly on the frying plate. At the same time, there were twelve fire burners quickly placed by Zhou Dong on the lower furnace.

Fifteen seconds!

Zhou Dong opened the frying plate like this, and used the residual heat on the board to slowly fry the fire that had passed the roasting process. The calculation time has come. He quickly closed the frying plate and changed the fire below to roast. At the same time, he started to turn the fire on the frying plate constantly with a wooden spatula to keep heating it evenly.

After experiencing the first two procedures, the fire burning originally turned a tender yellow color, but was fryed by Zhou Dong for more than a dozen times, and gradually turned red. The outer layer of the crispy crust was raised and thicker. Through the glass wall, you could feel the crispy and green onion fragrance emitted by the fire burning.

"It's really amazing, the reputation of King Zhou is worthy of..."

Yan Xiang was secretly alert in his heart. After all, he was an expert in the Baike. Naturally, he could understand a hundred songs. Although he had never done Chu Du's oil-cooked fire, he could also see that Zhou Dong's methods were amazing.

No matter how powerful the chef is in the pasta, the color of the outer skin of the fire burning is never completely unified. It is more common to have a few charred marks on it. However, the fire burning produced in Zhou Dong's hand is full of color and integrated, without any flaws.

He had to admit that Zhou Dong's pastry had reached the perfect state of this kind of pasta.

“It seems delicious…”

Looking at the burning fire in the bamboo basket, the slightly raised skin was like transparent red agate. The five brothers of Lao Xionggou suddenly felt their appetite increased greatly and their stomachs began to roar.
Chapter completed!