Gourmet food starts from the green leather train chef

Chapter 178
"Master Zhou, hot and dry noodles are easy to learn but hard to master, and it will be even more difficult if you cook them for Lao Jiangxia. They will scold you if the taste is a little bit wrong.

So if you are not sure, you should still be a turtle. Oh, I'm sorry, I'm sorry, I made a mistake again, I didn't mean to call you a turtle.

But then again, tortoises are pretty good too, at least they live longer. "

Li Xueru has a very good impression of Zhou Zhou now, and thinks that he should be given a kind reminder. Although she seems to be going astray again, she really means it well.

Zhou Zhou glanced at Sister Li who was blushing, and said in his heart, thank you, you are so good at talking.

But he also knew that Li Xueru really had good intentions. Jiangxia Hot Dry Noodles seem simple, but it is not easy to make them well. In terms of cooking methods, they can be divided into three types: 'steamed', 'boiled' and 'double-boiled'. There are also some subtle differences, the old E people don’t care so much, he will praise you if you suit his taste, and criticize all kinds of things if you feel uncomfortable, not to mention that he is not a chef in Hubei Province, the old E people cook for him Hot dry noodles must be more demanding.

'Random task: Use a bowl of the most authentic Jiangxia hot dry noodles to conquer the stomachs of the old men, and turn the nine-headed birds into little parrots competing to praise you. After completing the task, you will randomly get a top-level recipe, corresponding to a certain recipe along the way. sites. '

Zhou Zhou immediately lifted his spirits. Originally, he decided to challenge the appetite of the veterans, but he didn't expect that there would be task rewards. Does this still need to be considered?
"Aunt Xia, among the ingredients that your old classmate from the Jiangxia bus service department added to us are Jiangxia's special spicy radish strips, capers, and chili powder. There is also high-gluten flour on the bus. It's just for making hot and dry noodles. It's absolutely fine. .

You can invite Xiao Zhang to broadcast now. In addition to the regular soup dumplings and soy milk for breakfast tomorrow, there will also be authentic Jiangxia hot dry noodles. "

"Authentic Jiangxia hot dry noodles?"

Aunt Xia was stunned for a moment, then looked up and down at Zhou Zhou with a smile on her face: "Xiao Zhou, can you tell Aunt Xia, what local delicacies are there that you don't know how to cook?
Why does Aunt Xia feel that you are about to become a living dictionary of Chinese cuisine? "

Chen Yan and Li Xueru also stared at Zhou Zhou with wide-eyed eyes.

Jiangxia Hot and Dry Noodles is one of the less influential delicacies in the provinces of China. It is far inferior to the bridge rice noodles in Yunnan Province and Maodu Hot Pot in Shancheng; the reason is that it is difficult to control the heat of this noodle dish, and once If the authentic taste cannot be made, it will become very unpalatable, making it difficult for foreign diners to fall in love with it.

Zhou Zhou's culinary skills are great, but no matter how good a chef is, he can't know everything, right?You have the Northwest flavor, the Zhongzhou flavor, and the Jiangnan Huizhou flavor, and you end up making authentic Jiangxia hot dry noodles in Hubei Province. There is no such thing as a genius. Are you still human?

That's all for Chen Yan. After all, it's a lively scene for a layman. Li Xueru is an expert. She knows how difficult it is. She looks at Zhou Zhou with beautiful eyes and is reluctant to leave. Why do you feel that the more you look, the more handsome you are? ——
Why is Zhouzhou so sure that there is no top recipe for Jiangxia hot and dry noodles?The reason is that he can learn from each other's strengths and complement each other's strengths in the Jiangxia Hot Dry Noodles of the two worlds.

Of course, this refers to controlling the heat of the noodles, and the ingredients recognized by the world must be used. If you add pepper, which is often used in the original world, you will definitely be scolded by the old men.

Jiangxia hot and dry noodles use high-gluten alkaline water noodles. There is nothing difficult about this. After all, it is the most common pasta snack. The difficulty of processing flour is not too high.

Not to mention Xie Guangyun and He Wuhuo, even a fat man can handle it calmly, he doesn't even need to do the preparation in the early stage, and the three assistant chefs can handle it smoothly.

Whether this noodle is delicious or not depends on three points. The first is the heat of the 'duansheng', the second is the soul sesame sauce, and the third is the red oil chili sauce.

The fat director in Jiangxia must love his hometown very much. He gave a lot of the most authentic Erjingtiao chili powder in Hubei Province, and the sesame paste is also a good product without adulteration. It depends on how well Zhouzhou frys it.

The first step in Zhouzhou is to prepare dry noodles for use. The noodles used in Jiangxia hot dry noodles can be very particular. The freshly made alkaline water noodles cannot be used directly. After Aunt Xia left, Zhou Zhou and the three chefs pulled out the noodles and hung them on the stainless steel wires that were temporarily tied to the kitchen wall to dry.

After air-drying, the dried noodles have the characteristics of not sticking to the water. There are three ways to deal with them. One is to break them in boiling water, the other is to steam them in a pot, the third is to soak them in water twice, and the last is to There are not many methods used, and it is generally made for the elderly and children.

The first two processing methods have their own advantages and disadvantages. The taste of boiled noodles is slightly soft, and the taste of steamed noodles is slightly hard. If the heat control is not enough, there may be a big problem with the inner core. Therefore, the masters of hot dry noodles specialize in one way , Cooking will never be steamed, and steaming will never be boiled, it can almost be said to be done from the beginning.

It’s either that no one has thought of combining steaming and boiling, or it’s too difficult to control, and the taste will be lost at every turn. It’s mild to be spewed out by old people.

Zhou Zhou searched two worlds for hot and dry noodle recipes one after another, and spent [-] sentiment points, coupled with the current super-level basic cooking skills, he has already become a master-level hot and dry noodle master. It is also the reason why he dared to challenge the combination of cooking and cooking.

Under the watchful eyes of the three chefs, Cui Zhengshan, and Li Xueru, Zhou Zhou put the noodles that had been air-dried in the middle of the night into boiling water for a while, then immediately picked them up, and spread the pre-melted lard on them while they were still hot.

Vegetarian oil can actually be used, and in order to cater to the so-called health concept of modern people, most Jiangxia hot and dry noodles use non-degradable vegetable oil, but who made Zhouzhou have a soft spot for lard?Although adding lard to the noodles will increase the difficulty of later seasoning, we still face the difficulties without hesitation.

The noodles smeared with lard need to be shaken several times, and when the noodles are almost eaten through, the noodles are steamed in a cage.

This step is the most critical. First of all, do not use dishes to hold noodles, otherwise the steam will reverse and form water, and the noodles will be boiled. Secondly, controlling the steaming time depends entirely on the chef’s keen sense of heat and smell, and the time is short. The noodles are difficult to break and cannot be returned to the pot, and they will be scrapped after a long time.

So even Cui Zhengshan's face tightened when he saw Zhou Zhou's operation of cooking first and then steaming. He is known as a diligent genius who knows everything and is good at everything. Naturally, he has studied Jiangxia hot and dry noodles. Naturally, he knows that oil is added after cooking. How difficult is it to control the heat when steaming noodles? Otherwise, why didn't any of the master chefs who have been making hot and dry noodles for decades do it this way?

Isn't this Zhou Zhou's first time making Jiangxia hot dry noodles?Where did he get his confidence?

Surprised and suspicious, everyone stared at the steamer and Zhou Zhou standing in front of it with wide eyes.

"This is the time, the heat is right."

(End of this chapter)