Long Potian and Cheng Qian both know how to eat, and the pasta they ordered is also representative.

The crab shell yellow spotted by Long Potian is a typical Jincheng pastry. The method is actually not complicated. It is nothing more than adding oil noodles to the flour and covering it with sesame seeds, and then put it into the oven and bake it into golden yellow.

In essence, it is actually a branch of Shaobing. If there must be a secret, it depends on whether the master treats diners sincerely.

To make crab shell yellow, first, you need to use high-quality Guanzhong flour. The flour here is chewy and has natural wheat flavor. Second, you need to knead a few more layers of oily flour. This step is simple and simple, and difficult.

The difficulty is that too many layers on the oil surface will lose the wheat aroma and become oil cakes. Too fewer layers will not show a crispy feeling.

This pasta actually does not require high standards for techniques. Those with high understanding can achieve perfection in just three months.

The real difference between high and low lies in the kung fu in the oven. Chinese chefs are born to be contemptuous of the "imported product" of ovens, thinking that this thing is simply a fool-type operation and there is nothing to study.

They often put the food they want to bake into the oven, set the firepower and time, and wait for it to come out of the box naturally. In fact, this method is a very wrong way.

Huailiang invited Zhou Dong to dinner and made French baked lobsters, which also used an oven, and were made of three lobsters' tail meat. For this reason, this Michelin three-star chef watched the three ovens at the same time and adjusted from time to time to achieve the temperature of the three portions of shrimp meat. If it weren't for Zhou Dong's "convenience", he would not be able to eat it at all.

The old shop in Jincheng that makes crab shell yellow is actually the same. The master is thoughtful and sincere in his treatment of the oven. He always has to pay attention to the oven's firepower and adjust it at all times, just like the master on the stovetop controlling the firepower. Only in this way can the crab shell be golden and the sesame seeds on it are not burnt or tender.

Zhou Dong had also visited the Sucai front hall to taste the crab shell yellow, but he was not satisfied with the white chef of Sucai. The sesame granules on the crab shell yellow were of the same heat, but the pastry was baked. This was the consequence of not studying the oven enough and not being sincere enough to diners.

However, since he knew the problem, he naturally paid special attention when practicing in the kitchen of Creation. After practicing thousands of times, he dared not say that he could definitely surpass the old Jinling shop. It would be fine to ensure that the original flavor is still true.

As for the milk noodle soup, the technical content is actually not high, and the ingredients are important. Use fresh pork bones, pig trotters, fragrant elbows, and chicken to simmer into a rich and fragrant milk soup, and then put the cooked leaves in it. The soup color is like milk and has an extremely mellow taste.

People who don’t know thought that the boss put milk powder in, and when they encounter a reckless question, what brand of milk powder do you put on? The boss can chase this guy with a knife! He won’t bring such a bad guy’s signature.

The reason why several old men said that Cheng Qian could order it was not because of how difficult it was for the milk noodle soup, but because she asked the breakfast part without the "milk soup pot" to make a pure milk noodle soup, which was extremely difficult.

The difficulty lies in the fact that there is no milk soup pot in the breakfast department. People in Sichuan Province know that if you want to eat pure milk soup, you have to go to a restaurant that specializes in milk soup noodles. There are old soups that change bones and meat but not water every day. This original flavor cannot be made in five-star hotels.

Because the soul of milk soup noodles lies in the soup, not in the noodles. If you eat milk soup noodles in the old brand, you will find that the boss boils the leaves in water with clean water, drains the noodles into a bowl after they are cooked, and then pours the milk soup in the old pot and is finished.

This pot of milk soup is like a braised old pot. When the first time you start the pot, you can add onion, ginger, star anise and pepper ingredients, so as to remove the meaty meat. When the first pot of soup comes out, the old soup will be left off, and the star anise and peppercorns will be replaced with water and replaced with new main ingredients such as pork bone, pig trotters, etc. At this time, only slices of ginger can be added, and all kinds of spices and even green onions can be discarded!

This is because star anise pepper will destroy the color of the soup. After the first pot of base soup removes the fishy smell and becomes a "cooked soup", add new ingredients and only need to clean the main ingredients and put them in the pot. Only then do the first pot of "milk soup" really begin to be nurtured.

But even the second pot of soup is not a real milk soup. If you want to produce a pot of mellow and rich flavor, just like milk, how can a day be enough? If the old soup cannot be produced, the ordinary water-leaf noodles cannot taste the soup, and it is impossible to be considered as milk soup noodles.

So Dong Qishen and Huang Mingju said that Cheng Qian knew something, and this time it depends on how much true the "Little Junior Brother" has. If the teacher is here to make it, even if he doesn't have time to make the old soup, he can still make a bowl of milk soup noodles with pure taste. This is the method of the God Chef!

These two pastries were not easy to take the chef's skills in the oven, and the other was more likely to take the chef's skills to solve problems based on his cooking skills when conditions were not enough. Although it was not easy for Zhou Dong to think of it. However, this middle-aged man's mysterious and mysterious words made him very interested.

He asked the middle-aged man with a smile, "What pasta do you want to eat, please tell me the name?"

"You who are diligent in this pasta I mentioned must have heard of. It is the 'Eight Treasures' recorded by Mr. Li Weng in "The Leisurely Send"!"

The middle-aged man smiled and said, "But what I want is not the "Eight Treasures Noodles" on the market that deceive the world and steal the reputation, but the truly authentic Eight Treasures Noodles.

I heard that Master Zhou is amazing in cooking and is a diligent genius. I wonder if you can do it or not?"

"Mr. Liweng's Eight Trinity Faces?"

Zhou Dong frowned slightly. Li Weng is Li Li Weng Li Yu, a master of food. But he is also an intern at a technical school. To be ashamed, he has never read Li Yu's "Lucky Love Send".

But since there are books, it should be possible to make it!

Why does this middle-aged man say it is lost pasta? Isn’t it too exaggerated? With the help of the chef god system, he can exchange it for one hour in the kitchen for one month of practice. If you really don’t believe it, you can’t make these eight treasure noodles!

After all, the young man was very angry. Zhou Dong thought about it and had to agree, but he annoyed several old men next to him.

Dong Qishen suddenly stood up and said coldly: "Little... Master Zhou, please wait a moment. This gentleman is probably not here to eat, but is willing to make things difficult for others. You don't have to agree to him to make this dish!"

Zhou Dong was stunned and wanted to ask why, but when he saw Huang Mingju also stood up and sneered: "Sir, may I ask your surname? Is it my diligent master?"

The middle-aged man smiled and said, "I don't know how to eat, my surname is Zhu. Don't get me wrong, this old man, although I love to eat and know some food, I am not a person in your industry."

"It's not that it's okay..."

Huang Mingju's expression was slightly calmer, and he nodded and said, "Maybe you just read this book and you made random requests, and you don't know where these eight treasures are difficult.

Since you are not a fellow traveler, it is not considered to be deliberately making things difficult for my family... Master Zhou, let’s just let this happen, please change another pasta dish.

As long as it is not the ‘Eight Treasures’, everything will be easy to say!”

The middle-aged man said wonderingly: "This old man, I don't understand what you say. Yes, I saw this noodles in books, and also saw the amazing and admiration of Li Weng's friend after eating this noodles in some books.

I have no other hobbies, but I just love this kind of thing. I have also found some so-called "Eight Treasure Noodles" to eat, but the taste is completely different from the ones recorded in the book.

It was then that I realized that this pasta might have been lost long ago; I was just a little strange. There was a way to make faces in the book, so why are there so many excellent chefs in China, but no one can restore this pasta?

Today I was lucky, so I took the opportunity to win the prize and asked Master Xiao Zhou to make this "Eight Treasures Noodles".

I think that Master Zhou's achievements in Goubuli and egg cakes may satisfy my long-cherished wish for many years.

Who is the old man? Why did you reject me for Master Xiao Zhou?"

Seeing that he was really an amateur, Huang Mingju couldn't look at him coldly, and shook his head slightly and said, "You are not from this industry, how can you know the mechanism in this way? Li Liweng, tsk...what should I tell him..."

The middle-aged man frowned and said, "I really want to eat the 'eight treasure noodles' recorded in the book. Can you please give me advice?"

With his experience and knowledge, it is naturally obvious that these old men have extraordinary identities. Maybe they are diligent and expert, so they speak very politely.

"Haha, since you don't understand, I will let you understand."

Yi Zhiyu smiled and said, "You just said that this surface was lost, right?

In fact, this is only half true, because Li Liweng is a very introverted and slutty old guy who loves to make things difficult for future generations. His words have never been passed on to anyone!

Damn, I didn’t even pass it. This is not called a lost pass. Is this a deliberate pass?”

Zhou Dong was also puzzled: "Yi Lao, but this gentleman said that there is such a method in the book?"

Yi Zhiyu rolled his eyes wide when he heard this: "I have a hair! If you believe in the records in that book, you will be cheated to death by Mr. Li. He is asking for trouble for future generations!
Chapter completed!