The characteristic of a single high-tech is that once the host is used, it will have the same level as that of a senior technician.

Zhou Dong currently has a single high-tech bun. At this time, he is a rare senior Goubili technician in China. As long as the contents involved in making Goubili, such as soup, filling, and dough, until eighteen folds of buns are made, everything is perfect.

Master Zhang and Master He were willing to help, but Zhou Dong stopped him.

What he wants to do now is not the food produced on the "assembly line", but the essence of the buns. Naturally, he has to operate every step by himself and not allow others to interfere.

Liu Changqing and several masters were surprised. This student Zhou has the temper of a top chef?

People who work diligently know that the higher the hotel now, the more you can subdivide the procedures. For example, this is the case with Jiuzhou Dingshi. The division of labor from water table to stovetop is clear. The advantage of this is that the dishes are delivered quickly and the quality of the dishes is relatively stable, which is suitable for large-scale operations.

But this is not how the dishes that really have souls are made. Don’t you see those private dishes in the Siheyuan in Yanjing? From choosing dishes, washing vegetables, cutting vegetables, side dishes, and cooking, they are all done by the chef alone, just because they are afraid that there will be problems in any link and they will smash their own brand. This is called a standard private dish.

Several chefs from Kyushu Dingshi occasionally do this. They meet experts who know how to eat and know how to eat, and things produced using assembly lines will be laughed at.

But you are just making a bun, just say it is Goubuli? Is it necessary to put on a top private chef's rack?

Could this kid be a good guy? Liu Changqing was really confused. If it weren't for Shang Shicheng and Hua Yidao, he might have called off the spot. What kind of interns in Qingxiang pretend to be in front of several masters? Don't waste my meat and noodles...

There are three elements of Goubuli: noodles, stuffing, and pork rib soup that is filled with stuffing. The production order has been clearly listed in Zhou Dong's mind.

Half-dressing noodles are also used for doughing noodles, so first of all, we need to prepare this part of doughing noodles. Zhou Dong chose Fuqiang powder, coarse fiber powder produced in Tianshui area and baking powder produced in Huizhou.

Coarse fiber powder can improve the taste and is rich in various natural vitamins and plant proteins; the Hui powder that Master Zhang once asked about grows during the gap between two seasons of rice. Although the nutrient content is not high, it is the most sticky baking powder. The cooked noodles produced by it are most suitable for matching half-dough noodles.

As for the rich and strong fans, don’t look down on this kind of road product. It has the strongest wheat aroma and is one of the indispensable ingredients for making Goubuli.

The three types of flours were quickly mixed together in Zhou Dong's hands, and they didn't need to scale them at all, but just grabbed them with their hands.

I sometimes grab one handful of this and another handful of that, and there are several stages of adding water. The speed and amount of water added are different each time. Experts will know at a glance that Zhou Dong’s rhythm is natural!

Liu Changqing and several masters were confused, and they had never matched flour. If the master on the white table could not match flour, it would be like a League of Legends player who could only use a natal hero and would never be called a profession.

But who can be so confident and quickly match several types of flour? Liu Changqing, a technician on the white table, has to be careful when making flour. Even if he does not need to use a scale to measure the measuring device, he does not grab it casually like Zhou Dong. Why does this kid look like an acrobatic?

Zhou Dong didn't care what Liu Changqing and the others thought, and quickly finished the noodles and prepared to hang rib soup. He first hanged the soup, then chopped the filling, and then put the noodles in it before it was released. The best way to lever the raw and cooked noodles was to match it.

"Dear masters, I like quiet when I make things. I have read half of them. I should be able to trust me, right?

If nothing happens, please ask everyone to wait at the restaurant outside, and they are all here to affect my performance."

Zhou Dong held the breakfast part in his hand and borrowed the upper spine from the Shandong cuisine front hall, frowned slightly.

OK, it's really the chef's temper...

Liu Changqing and others had to leave the kitchen.

This is a diligent rule. Unless the apprentice cooking chef can watch it unconditionally, no matter the chef's identity and grade level, you can ask your peers to avoid it.

Even if Zhou Yi is an intern and still calls him Teacher Liu, that is not considered a master-apprentice relationship in the traditional sense. He must abide by the rules of diligence.

Zhou Dong is preparing to use the Creation-grade washing vegetables to wash these two kilograms of ribs.

Unlike master-level vegetables washing, there may be some clues to the creation-level vegetables washing, and careful people will see some clues. He does not want to be treated as a monster and sent to slice and study.

Zhou Dong calculated that it would cost about 20 praises per pound of vegetables to wash with fortune-grade, but it would not be a loss. There were more than a dozen people in the breakfast department. After eating his Goubuli, he would not be able to praise him. 40 praises can be earned in minutes.

This pot of pork rib soup is so important, it is simply the essence of Goubuli buns.

The biggest difference between Goubuli and ordinary meat buns is to use rib soup to fill it, so lean meat can be used as filling without adding fat pork to match the flavor.

It is precisely because of the use of pork rib soup instead of fat pork that Goubuli can maintain the taste without making people feel too greasy.

It costs a lot of praise on pork ribs.

The method of washing vegetables at the Creation level is basically no different from that at the Master level, but the Creation Kitchen in the system instantly lit up the "virtual water table". The appreciation values ​​were quickly converted into special energy in the Water Taichung, and they were put into the cleaned ribs along Zhou Dong's hands and ten fingers.

If someone watched at this time, he could see Zhou Dong’s ten fingertips faintly emitted a faint white light!

The ribs purchased in the Shandong cuisine front hall are of course top-quality products, but after all, they start from the pig slaughtering farm and pass through layers of joints. No matter how fast it is, it is something from a few hours ago.

Under the influence of the creativity-level vegetable washing skills, these ribs have been completely renewed, just like they were just slaughtered ten minutes ago. While returning to freshness, their quality has also been improved to a certain extent, which has vaguely exceeded the quality that East China white pig should have!

Wash the ribs, chop them up, and put them in the pot to hang the soup. Zhou Dong looked at the time and found that the soup should not exceed forty minutes at most. What Goubuli wants is the ribs clear soup, and the thick soup is too oily.

On the noodles, the soup was hung on, and Zhou Dong started chopping the stuffing.

The magic of a single high-skill is that as long as it is related to being a goubuli, his basic skills will instantly be improved to the level of a senior technician. Zhou Dong took two kitchen knives and flew with both swords. The tight sounds of swords spread to the front restaurant like a pleasant symphony.

The sound of a knife came into my ears, and Liu Changqing's expression changed!

Are Qingxiang’s interns so strong now? With the sound of the knife, why do I sound like a special level 2 (technician)?

And this guy really understands it. It’s not that there is no meat grinder in the kitchen, but he abandons it. This is to understand that the opportunity to grind meat sticks to each other and turns into unpalatable meat lumps, affecting the taste.

It seems that you can look forward to it?

Zhou Dong didn't let Liu Changqing look forward to it for too long. Seeing that the soup was about to be hung, the ball of hair dough was about to be heated, so he began to add wheat core powder to the hair dough. This powder was strong and the bullet holes were as good as the ratio was reasonable, and it could perfectly blend with the previous hair dough to form the half hair dough needed by Goubuli.

The ratio is completely fine. Zhou Dong, who has a high-skilled single-item, adds water, which is natural. There is no need to consider how much to add. How to add it? Just like Huang Yaoshi, you can see at a glance that Master Lingzhi’s weakness is behind the neck, and you can just grab it directly. How can there be so many whys?

Not long after, a scent of a bun overflowed from the kitchen and gradually filled the entire breakfast part.

Liu Changqing and more than a dozen breakfast department masters and employees stood up suddenly, and everyone was swelling their noses and saliva hit their teeth desperately!

There is a taste called the taste of the past,

I thought I could never find it again, but I couldn't find it again.
Chapter completed!