The fried butter is divided into two methods: "raw fried" and "cooked fried".

The so-called raw stir-frying is to use hot lard cooked in a cold pot and stir-fry it over low heat. It is generally used to stir-fry the pastry in the pastry cake. In this way, the pastry is more thorough. After kneading it in the pastry cake, the layer is clear when eaten.

The disadvantage of raw fried is that the pastry is cooked and cooked. It is OK to put it in the pastry cake and can be accepted by diners, but if it is placed in the pastry such as pastry, it will not work at all.

Because these two kinds of pasta are both "cooked inside and outside" without any boundaries, you can find a layer of oil pastry in the pastry cake. Some fine chefs can even make a layer of oil pastry into two or even three layers. They can be cooked in the pastry or in the pastry, but there is no such clear boundary. The emphasis is on a layer of oil pastry from the outside to the inside, and there is no obvious layer of oil pastry!

This requires cooked stir-frying. The cooked here is not to stir-fry the fried crispy sauce thoroughly, but to cook the pan, heat the pan and add cold lard, then quickly fry the crispy sauce until it is 50% mature, quickly knead the flour that has been alive in advance, and then use this "mixed noodles" to cook the crispy sauce in a heat-fried way, so that the inside and outside are crispy, and there is no boundary between bites and cracking, which is enjoyable.

Nowadays, Chudu’s oil pastry is also edible by Wei Ji. Many of them are not even good at stir-frying the basic oil pastry, or they are less than skilled when kneading, but they are just not capable. Some of them simply reduce the process by removing the oil pastry noodles directly, mixing some vegetarian oil when mixing the noodles, and frying a layer of inappropriate hard pastry before leaving the pan, and daring to say it is ‘oil pastry’?

Zhou Dong used to know how to eat, but now he is the best at eating, but soon he found out that knowing how to eat is actually a sin. When encountering such a merchant who cuts corners, he will be angry and want to scold people!

Fortunately, his tasting skills are sent and received by the heart, but even if he doesn't use skills, he has eaten and seen many of them, and his tasting ability is actually rising sharply. Now he understands why several old men have become "poisonous tongues"...

"Oiled pork roast is divided into two types: meat and vegetarian. In order to meet the needs of most diners, meat roast is considered to be consistent with the lard used. Generally, pork head meat with a guaranteed taste will be added. This also involves how braised dishes are fused with flavor in the fire roast. It is too complicated and is not suitable for breakfast. So what I made today is vegetarian roast..."

While Zhou Dong was preaching, he tried the edge of the pot with his hands and felt that the oil temperature was suitable. He used a spoon to pick up the condensed lard and scraped it clockwise along the wall of the pot. The lard that melted instantly by the high temperature flowed along the wall of the pot to the bottom of the pot. In this way, seven or eight spoons were continuously, and new oil was always integrated into the pot wall and the bottom of the pot, which not only absorbed the oil fragrance, but also suppressed the temperature, so that the oil temperature in the pot could not exceed two hundred degrees.

"The vegetarian fire in Chudu will not add some messy things. It only relies on a kind of onion to enhance the flavor!"

Zhou Dong first put the oily bottom made of millet and corn into a pot and stir-fry quickly with this step. At this point, the Baike chefs in the breakfast department widened their eyes and looked intently.

As an expert knows, a 10-pound crisp noodles with a base of 10 kilograms is poured into this large iron pot. Not to mention the subtle stir-frying skills, just stir-frying it back and forth is a laborious job, and it must be thoroughly fried and blended evenly with the lard. There will be no oil lump here, but there is still a dry noodles there, which will take years of hard work.

How easy is fried butter-fried pastry? After learning two knives for several months, you can claim that you can fry it. As for whether consumers buy it or not, it is hard to say. Although everyone is very confident in Zhou Dong, they are also very curious. Master Zhou is both a vain and a stovetop. I heard that he can also make wine? How much energy can this person have? Frying pastry is very good at kung fu!

But Zhou Dong saw the fried spoon in his hand flying up and down. Every time he dropped the spoon, the landing point seemed to have been accurately calculated. Wherever the quickly turned fried spoon passed, it drew a perfect pattern like a golden division. The base of the oil in the pot suddenly rose and fell like a wave, and sometimes it was like a sand dune. From the color, it seemed that it was melting oil, heated, and changed at the same time.

Experts are looking at the tricks, and the white chefs in the breakfast department are all amazed.

Seeing that the base of the crunchy puff in the pot had turned lightly golden, I thought Zhou Dong was about to get the pot, but I heard Zhou Dong say: "Nine out of the vegetarian fired masters now will roll the raw onions directly into the fired fire. Doing this is actually a stealth reduction in labor, and it is absolutely not advisable!

You guys have seen it clearly. The fried noodles with crispy noodles have been initially formed. Using it as a hot bottom, you can initially stir-fry the raw onions to remove the taste of scallions squeezing the nose..."

As he said that, poured the chopped green onions into the pot. At this time, the crispy noodles in the pot have been initially formed. The chopped green onions will not fall into it. Instead, they are initially baked by the residual heat emitted by the crispy noodles, emitting a faint fragrance of scallion.

Zhou Dong's hand holding the pot suddenly shook, and the crispy noodles turned clockwise in the pot twice. At the same time, the scallions that fell on it also trembled one after another. Zhou Dong did not stir-fry the scallions thoroughly, but just turned them over once, stir-fry out the scallions and then cut them out of the pot, put them in a glass basin prepared in advance, and then covered the glass basin with plastic wrap to cover the glass basin by eight minutes, leaving only two gaps to emit heat to avoid high heat from producing water vapor, and then suffocating the scallions.

This was the first time Pan Ke and the others and the breakfast department masters saw someone stir-fried green onions like this. One of them came over to see the fragrance of green onions constantly overflowing in the glass basin, but the green onions were still green and white, which was very gratifying.

He suddenly sighed in his heart that Master Zhou's success was indeed not accidental. There are many people who make hot and crispy rice with stew, but how many people are as particular as him?

After frying the chopped green onion, Zhou Dong pressed the heat, put the pan and poured out the pastry noodles. At this time, you must not wait for the pastry noodles to cool down, otherwise you will not be able to perfectly blend with the flour you had previously kneaded, and achieve the state of "cooked inside and outside".

Zhou Dong pulled out the dough that had been kneaded with the past and quickly cut the pastry with the other hand without weighing it. It was the most reasonable ratio. Then he quickly rolled the flour that had been kneaded into slices and kneaded the pastry into it. Using ordinary flour to isolate the high heat of the pastry, and at the same time, using the heat of the pastry to melt with the ordinary flour quickly, knead it vigorously on the panel for a few times, and the mixed dough suddenly became as thin as paper.

"When making oil-cooked hot rice, the focus is on nine-fold and nine-fold. If you see clearly, this is the first fold and the first combination!"

Zhou Dong held the flattened dough with both hands and folded it into the middle, which was not folded back layer by layer as ordinary people imagined. This would only cause a fault between the two sides, and it would not be evenly kneaded again. Instead, he held it up with both hands, like rubbing Tai Chi balls. In the end, the two palms quickly merged, making the two initially fused flour balls into a ball.

Everyone widened their eyes and saw that the dough ball looked like a cream coffee ice cream ball, with white and yellow surfaces, which looked very beautiful. However, the white chefs from the breakfast department understood that this showed that the two flours had not yet been truly integrated into one.

"After nine folds and nine combinations, if the mixed color cannot be removed, then the fire will not be done."

Zhou Dong put the face ball back on the face and flattened it with one palm: "Now it is the second fold, the second round!"

:.:
Chapter completed!