Gourmet food starts from the green leather train chef

Chapter 226 Traveling to Liangzhou
The taste of stewed meat depends entirely on the brine. Whether a pot of brine is good depends first on the age it has experienced, and second on the people who care for it.

The pot of brine on x164 is 'sacred', and it seems to have become the authentic source of brine in China after it came from master Zhou Zhou. In order to curry favor with the future father-in-law, the fat man once made some brine with the permission of Zhou Zhou to take it away from the devil Du, in less than a month, it is said that the chain store of "Old Wu Brine" has opened more than a dozen stores, and the registered trademark is his chubby girlfriend Wu Shangui.

The Wu family just shared some of Zhouzhou's brine because of the fat man, and they can quickly conquer the stomachs of foodies in the devil city, not to mention the pot of brine that Zhou Zhou personally maintained. When the soup is red and fragrant, pick up a piece of selected pork belly that was put in two hours ago, and the fat part is like a high-quality mutton fat white jade, and the lean part is like a deep red agate, so you don’t need to eat it. It makes people salivate.

"Fatty, just dry cut these pork belly, two taels per plate, with small tomatoes and green coriander on the top of the plate, and half a spoonful of stewed soup vertically poured on the meat."

After telling the fat man to be responsible for cutting the pork belly, Zhou Zhou started to make the 'noodle core' of Liangzhou noodles.

Liangzhou travel noodles pay attention to five kneading and five waking up. The main noodle has already been kneaded four times and woken up four times. Before adding the 'noodle core' made of raw noodles, only in this way can the pulled out Liangzhou noodles be springy and chewy, which is unique.

Zhou Zhou took a few samples of flour, and then took a basin. He didn't need to use a scale to grab the ratio, and at the same time, he added a small amount of water to the flour, and occasionally added some salt.

The dough core made of raw dough is very similar to the way of ramen noodles, divided into upper, middle and lower grades.

The inferior method is to directly use the "high technology" of ramen agent, and there is no need to divide the dough core and main noodles, just knead it directly into the noodles. As for the taste, isn't there other high technology?Anyway, eating for a few years will not kill people.

The medium method is already a commendable traditional method. Some noodle restaurants will add something called "Peng Huishui" when kneading noodles, so that kneading noodles is much more convenient. There is no harm, and there is even a fragrance of fluffy grass, but what directly affects the taste of the finished noodles.

Many friends who love to eat ramen now enter the ramen restaurant. Seeing that the color of the noodles is also good, it is quite elastic when eating, and the authentic fluffy powder is added. You don't even need the powdered powder for the delicious noodles, and although the powdered powder is a natural material, it's not good to eat too much of it.

Being able to live out the best side with top-level techniques is the kingly way of the white case!

Therefore, a real ramen master must rely on high-gluten flour and salt to increase the elasticity of the flour when kneading the noodles. Of course, the noodles that are kneaded in this way are not as easy to pull as Gabon gray water. It is a test of the master's craftsmanship, but it can maximize Keep the aroma of wheat and the best ramen taste.

Among Zhouzhou's top-level recipes, there is more than one related to Baian, which is a terrifying addition to his Baian skills. After analyzing the century-old experience of Baian masters, he has his own unique recipes. The difference is that it is not just pursuing high-gluten flour like ordinary ramen chefs.

Instead, while ensuring the elasticity of the flour, a certain proportion of wheat-enhancing flour is added, and even a very small amount of coarse fiber powder and a very small proportion of whole wheat flour are used, which enriches the layers of the finished noodles. The taste tends to be perfect, and of course it will increase the difficulty of ramen.

Therefore, his method of adding water is completely different from that of ordinary ramen masters. The number of times is very small, and the technique of kneading the noodles is irregular, like waves. It is obvious that the force is great, but the basin does not make a sound.

Adding salt and water in the middle seems to be a natural method, without craftsmanship, smooth as silk, without a sense of pause.

As the saying goes, the insider knows the way, the fat man, Cui Zhengshan and others feel the most real. Whenever Zhou Zhou stops to add water and a small amount of salt, they will breathe a sigh of relief, feeling that Zhou Zhou has faintly controlled the opponent's hand. The feeling of 'Tao', being able to watch from the sidelines, can even make them understand by analogy, and have a new understanding of white case techniques!
If things go on like this, the 'God of Zhou' will become a 'Master Zhou', and he will be the kind of good teacher who will benefit them for life.

Still the master is wise, I was not very happy to let me help the cook on X164, but now even if someone wants to drive me away, I will not leave!three years?If it continues like this, it won't take three years, at most one or two years, and I might be able to become a national culinary master.

He Wuhuo and Xie Guangyun looked at each other, and they both saw a surprise on each other's faces.

After mixing one pot of noodles, Zhou Zhou used hand light, face light, and pot light, put it aside to wake up, and continued with the other pot. In this way, three large pots of noodles lived, and it was estimated that it would weigh fifty catties!
Then the fifty catties of noodles were torn apart and kneaded into the main noodles that had been kneaded four times and woken up four times. After kneading for the last time, wake up the noodles for 15 minutes.

After waking up, Zhou Zhou began to smack his face intensively with his fists, 'Bang bang bang! "Punches fall like rain, and one hit is a punch pit that sinks to the bottom of the face!"

Finally, after pulling out the dough and the noodle rubbing agent, Zhou Zhou began to pull the noodles.

Hold one end of the dough with both hands, stretch, shake, throw, and exert strength.
Circulate in turn, and after a few times, it is basically the level of leek leaves.

But what he wants to pull is Liangzhou Xingmian, which is roughly between the two-thin and the logo-thin, and because the dough that has been kneaded and five-awakened is full of strength, it needs to be cycled back and forth more than ten times, and the technique must be continuous and fast without any For any hysteresis and adhesion, it is said that it is a dozen times, but in fact it is a matter of a dozen breaths in his hands.In the end, the left hand is like holding a bird's tail, the right hand is like holding a pipa, and a pair of Liangzhou noodles has appeared in front of everyone, floating gently in the wind.
A set of Liangzhou noodles was spread flat on the wooden table sprinkled with flour in advance. After Zhouzhou pulled fifty or sixty hangs, he began to heat the pan and put oil, put onion, ginger, garlic, garlic Fry the noodles, pepper noodles, and salt to give out the fragrance, then remove the already weak onion, ginger, and garlic, put in fungus, yellow flowers, coriander, and potato powder, stir fry a few times, and pour them into the pot at a ratio of 3 to 1 Pour in the cold boiled water and brine prepared in advance.
"It turned out to be brine instead. It's not bad. This pot of brine soup is delicious and mellow, and it's much better than ordinary broth."

Xie Guangyun nodded when he saw it. What people in Guangdong Province value most is soup, not food. He has long coveted Zhouzhou's pot of brine.
(End of this chapter)