When entering the arena, Gao Dian first chose a position near the corner, which was relatively quiet.

What he didn't expect was that Wang Pinkui came to his seat.

Due to the large number of people in this stadium, the distance between positions is very close, which is the width that can accommodate a person passing through.

Wang Pinkui turned his head and looked at Gao Dian and smiled, with a meaningful smile.

Gao Dian can't understand that this was Wang Pinkui's intention, he came to him on purpose.

After checking the ingredients, the competition officially begins.

As the competition began, Wang Pinkui didn't care about Gao Dian and focused on making pastries.

His behavior today is a bit naive, which is caused by his excessive anger.

He originally thought Gao Dian would definitely agree to his request, but Gao Dian refused, and the reason for his rejection was particularly perfunctory.

Wang Pinkui did not knead the dough as soon as possible, but instead treated other ingredients first.

It’s not simple to see his ingredients, including pork bones, chicken, duck, ham, etc.

He put the ingredients into the pot and started cooking.

The pastry he wants to make is soup dumplings!

The soul of this pastry is soup. Whether the soup in the bun is good directly determines the taste of the bun.

Therefore, making soup dumplings tests the skills of making soup.

On the side, Gao Dian kneaded the dough.

What he was going to make today was noodles, but it was not cut noodles or dragon beard noodles.

It is a noodles called Dandan Noodle.

Speaking of Dandan noodles, many people may not be familiar with it, but it is one of the top ten noodles in China and is also a famous snack in C City.

Dandan noodles are actually a kind of dry noodles, similar to hot dry noodles, but have different seasonings.

The origin of the name of Dandan noodles is that this kind of noodles were sold at that time.

According to legend, it was created in 1841 by a hawker named Chen. At that time, this ancestor carried a hawker with a shoulder pole, carrying hot water on the stove and pots, pans, noodles and seasonings on the other end, and hawked while walking.

Therefore, Dandan Noodles got this name.

Of course, what makes Dandan noodles famous is its unique seasoning method.

Tandan Noodle belongs to Sichuan Province. People here like spicy food. No matter what kind of dish it is, they like to eat spicy food and fresh and fragrant food.

For example, most of the dishes in Sichuan cuisine are heavy on oil and spicy, while a few light Sichuan cuisines are rare in ordinary people.

Dandan noodles are no exception. Because it is a street snack, it is different from the lightness of the high-end Sichuan cuisine. The seasoning of Dandan noodles is spicy and fragrant.

Of course, Dandan noodles are not just spicy, but the Dandan noodles are quite rich in flavor.

The soul of Dandan noodles is that crispy.

The noodles are made of sauce in Sichuan Province, and are used to being divided into three types: soup noodles, thin braised noodles and dry noodles.

The soup noodles are made with soup, such as braised beef noodles, clear soup beef noodles, mushroom stewed chicken noodles, etc.

The thin braised noodles are thicker and generally have the process of thickening. For example, the noodles with braised noodles, garlic and eel noodles, etc. belong to this list.

Dried noodles are the fried noodles, which are generally dry, such as the noodles with mixed sauce and Dandan noodles.

The so-called sauerkraut is also called noodles or toppings in other places. Different places are different, and the names are also different.

Crispy sauce is a dry noodles sauce.

After Gao Dian kneaded the dough, he put it aside to wake up. Then he took out a piece of pork and chopped it up with a knife.

This piece of pork, the pork hind legs he chose, is more compact here. It is most suitable to make crispy.

Chop the pork, stir-fry in a pot, and add some sweet noodle sauce until the moisture is dry and it turns brown.

Then Gao Dian tasted the taste with the chopsticks he carried with him, and then put it aside.

After the crispy sauce is ready, the dough is almost awake.

After the dough is ready, ramen needs to be made.

There are no special restrictions on the noodles of Dandan noodles, and they are not necessarily ramen or noodles cut with a knife.

The soul of Dandan noodles lies in seasoning. As for noodles, there are very few restrictions.

Of course, there are some limitations in terms of thickness.

This is not difficult for Gao Dian. He pulled the noodles well, and the thickness of each root is evenly thick.

Putting the dough aside, he began to process other ingredients.

The seasoning of this Dandan noodles is quite complicated, which is also one of the characteristics of Sichuan cuisine.

Gaodian chops the sprouts, crushes the peanuts with a knife, and cuts out the scallions.

Of course, the more important chili oil in Dandan noodles also needs to be made.

The production of chili oil is not complicated. The easiest thing is to pour hot oil into the chili flour to form chili oil.

However, each company has its own formula. In the hot oil step, some people need to add many different spices. The only purpose is to enhance fragrance.

Common ones are onions, ginger, garlic, onions and large ingredients, and of course some add some special seasonings.

After the oil is fragrant, there is no need to add anything else to the chili. At most, some salt is added, and the oil is poured in batches.

The first oil should not be too hot, and the chili will be fryed and the oil temperature will be lower, soaked the pepper surface, and then add oil with high oil temperature twice respectively.

The chili oil must be left to stand for 24 hours before the chili flavor can be fully emitted in the oil.

Gao Dian doesn't have this condition and is now playing, so he can't really wait for twenty-four hours.

However, it is not impossible to make chili oil on site.

Although the flavor of the pepper is not fully emitted into the oil, the difference is not as big as expected.

As long as you grasp it well, the taste will be as amazing.

Wang Pinkui, who was standing by, also made it to the later stage.

The method he used was to wrap the soup in the buns with a rind.

The gelatinous pig skin will temporarily fix the soup into a jelly-like solid.

It is much easier to wrap solids than liquids, and the gum can also add a heavy feeling to the soup.

In order to cool the broth quickly, Wang Pinkui used ice cubes. If it cooled naturally, it would not take too long to get up.

Gaodian cooks the dough, takes it out and puts it in a bowl, adds salt, sugar, soy sauce, balsamic vinegar and other seasonings, adds the prepared chili oil, sprinkle a little pepper dough, adds the prepared crispy sauce and chopped peanuts, and finally sprinkle a little green onion to decorate.

A piece of Dandan noodles is finished.

In fact, the seasoning of Dandan noodles is quite complicated, which is also a test for Gaodian.

When he learned this pastry, he did a good job in all aspects, but the seasoning was always a little bit worse.

Fortunately, Gao Dian has a plug-in and quickly mastered the seasoning of Dandan noodles.

The Dandan noodles he makes are also very delicious.

Since Gaodian reached the level of a special first-class pastry chef, his cooking skills have been improving rapidly.

In two months, he learned many pastries that he had never known before, and all reached impeccable levels.

Even Wei Qiaoyi didn't know about this progress.

He didn't know how terrible the speed of his progress was.

After the preparation, Gao Dian raised his hand, and a staff member came and brought the noodles away.

After eating it twice, Yuan Yuan was full of expectations for Gaodian’s pastry.

She didn't have much anticipation for other people's pastries, but Yuan Yuan was full of expectations for the pastries made by Gao Dian.

Perhaps it is because of the blessing of the idol halo.

Yuan Yuan even thought about how to write down the delicious food she tasted these days when she went back. Of course, the focus must be on the pastry made by Gaodian.

Today's pasta is a dish of noodles.

As a hiker who travels around the world, especially those who are well-educated in food, Yuan Yuan naturally recognizes this noodles.

This is the Dandan noodles in Chuanchuan Province.

Yuan Yuan has been to Sichuan Province before, and there are various scenery there to see.

And because Sichuan Province is mountainous, it is also a good place for adventurers.

Yuan Yuan also wrote about the cuisine of Sichuan Province, but it was only one thousandth of the time that Sichuan Province is fine.

There are so many delicacies in Sichuan Province and they are full of characteristics. After eating them, they are unforgettable.

"I don't know if the taste of this Dandan noodles is authentic Sichuan flavor." Yuan Yuan suddenly thought.

Without much trouble, the review officially began.
To be continued...