If you want it sweeter, add some salt.

It is said that there is no one like Lao Qinxing who does not understand this principle, but that refers to the stove top, and this method is rarely used on whiteboards.

The sweet meat buns in the south do have some salt added to them, but they are fundamentally different from the purple sweet potato and plum blossom buns in front of you.

The problem with purple sweet potato plum blossom buns is that the sweetness of purple sweet potato is difficult to control, and the red bean paste without sugar will not have enough flavor and may even be slightly bitter. Adding sugar also requires consideration of the rules of the emperor and his ministers, so the portion size is difficult to control.

How many Bai An masters have had headaches due to this, but they have always been trapped in "Lushan" and just can't get out!

Zhou Dong's whimsical idea is like a fairy from heaven, and it uses principles that are generally known to chefs; but for the "obsolete ideas" of the Bai An masters, it is an old idea that breaks the old and creates a new one, which is like a genius.

Conception.

You must know that when diners eat purple sweet potato plum blossom buns, the first thing they eat is the purple sweet potato on the outside. When diners eat the red bean paste in the center, if the chef's skills are lacking, the diners will either feel that the red bean paste suddenly has no flavor, or that

It suddenly becomes sweet. The former is bland and boring, while the latter will make people feel cloying.

Since it is difficult to control the amount of sugar in red bean paste, why add sugar at all?

Simply put some salt in the red bean paste. When the diners eat the red bean paste, the sweetness of the purple sweet potato is still left in their mouths. When they are stimulated by a small amount of salty taste, they will feel that the sweetness in their mouths has doubled.

Because red bean paste originally borrows the sweetness of purple sweet potato, it is equivalent to the "Liangyi inversion of Tai Chi". It is naturally integrated, so naturally there is no need to worry about the problem of monarchs, ministers and envoys.

Why is Hu Dahai convinced? The first is that Zhou Dong can not only eat, but also tell the root of the problem; the second is that he can not only speak, but also come up with genius solutions.

Hu Dahai now has an irrepressible impulse and wants to go back to the kitchen immediately to verify the genius idea of ​​'Master Xiao Zhou'; but he is a little reluctant to leave, and there are still two noodles that he has not reviewed. What if 'Master Xiao Zhou'

If the master gives you two more tips, wouldn't he make a big profit?

Shen Cheng glanced at Hu Dahai and felt that Hu was a bit cheap.

Being criticized and still being so persistent, what is this but a bitch? After all, he has been on the chopping block for a long time, so how can he understand the heart of Hu Dahai, a white case man?

"Master Xiao Zhou, please continue to comment on the remaining two noodles?"

Hu Dahai looked at Zhou Dong with gleaming eyes, as if he had discovered the pirate king's treasure house by fate.

Zhou Dong nodded slightly after tasting the three-page cake: "The three-page cake is actually very similar to Chudu's steamed buns. They are both noodles that need to be cooked with a spatula. However, the threshold is much higher than the steamed buns, and the dough needs to be rolled out.

When the dough is ready, the three doughs are stacked on top of each other, coated with raw soybean oil in the middle, and then rolled into three thin pancakes. After they are cooked, pay attention to picking up three pieces with chopsticks, so that the dough will be fragrant without any side dishes.

Of course, it would be better if there are side dishes. The toon sprouts, fried radish skin, scallions and this bowl of soybean paste that you gave me, Master Hu, are very good."

Hu Dahai said eagerly: "Master Xiao Zhou, you haven't said what's wrong with me yet?"

"Okay, let me just say a few words..."

Zhou Dong smiled slightly: "But before I comment, can Master Hu tell me where this miso is obtained?

This soybean paste should not be newly bought, let alone made by the chef himself. Making this thing is very cumbersome, and no chef can make it by himself."

Hu Dahai was a little confused: "Master Xiao Zhou, what do you mean?"

"Haha, does it mean that Master Hu doesn't know how precious this miso is?

As the saying goes, spring seasonings are better than sauces and autumn oils. This only refers to the season. Of course, seasoned sauces are better. As the saying goes, one year is short, two years is not long, and three to five years is the best sauce.

At the end of the Qing Dynasty, some eunuchs used fireproof jars in the palace to make sauce, and then 'forcibly sold' the sauce to some ministers. Later in the early Republic of China, some soldiers found this 'fireproof sauce' in the palace and opened the jar. At first glance, there is already a layer of white hair on the doenjang, but when you remove the white hair, the aroma of the soybean paste is still fragrant and mellow!

These old pickles were later sold to pickle shops by Da Bing, and it is said that they were sold at exorbitant prices!"

Zhou Dong smiled and said: "Thank you so much, Master Hu. Although your bowl of sauce is not as good as the legendary 'fireproof sauce', it is at least more than ten years old. You are actually willing to use it to entertain me and Cheng." master?"

Originally, master-level tastings were not yet able to accurately date. For example, if Zhou Dong is asked to drink red wine, without prior practice and preparation, and he is familiar with the taste and brand of red wine of each era, he will not be able to date and tell the year. At most, he can drink it. Find out the pros and cons.

To accurately date and tell the year, that can only be achieved by a perfect taster.

But this sauce is brewed with soybeans. When Zhou Dong was eating the three-page cake, he secretly dipped his fingers into the sauce. With his perfect vegetable washing skills, he could tell the age of the raw materials!

Although it is not as accurate as the perfect taste test, it can be roughly judged. Zhou Dong can be sure that the bowl of sauce given by Hu Dahai is at least ten years old!

Master Hu is a kind man...

Zhou Dong has been around Jiuzhou Dingshi for a long time, and of course he knows that the miso produced in the past ten years is a treasure, and it is rare that he is willing to use it to entertain him.

Hu Dahai was stunned by what he said: "Master Xiao Zhou, are you sure this is Lao Jiang who is more than ten years old?"

How much difference can there be between top-quality ingredients and first-class ingredients? It’s just a small difference. Is it like the Lafite in 1982 is half the world better than the one in 1983? That’s nonsense. It’s better, but it’s not that bad. Exaggerating and bragging about how good Lafite was in 1982 is either pretentious or stupid.

The same goes for sauce. Sauce that is more than ten years old is better, but Lu Chu usually uses three-year-old sauce. In fact, the difference is very slight, and Hu Dahai also needs special attention to be able to distinguish it.

Zhou Dong nodded: "I can't get it wrong."

"Oh my god! It's actually a ten-year-old sauce! The price of fried noodles made by a ten-year-old sauce has to be ten times higher! Ouch, ouch..."

This chapter is not over yet, please click on the next page to continue reading! Hu Dahai looked pained: "You know this is a ten-year old Jiang, I...I have nothing."

I almost spoke my mind, but luckily I stopped at the brink and almost offended someone.

Speaking of which, this sauce was given to one of his new apprentices when he was apprenticed. He said it was the old sauce that had been hidden in his family for many years. Hu Dahai was open-minded but not sophisticated enough, so he didn't take it seriously and just regarded it as his apprentice's thoughts.

, he is just a five or six year veteran at most, so he is not considered a rarity.

I also heard that Shen Cheng and Zhou Dong were here today, so I simply used this old sauce with three-page cakes and fried noodles. He had to know that this was more than ten years old, so he would not be willing to take it out, leaving it to those who are particularly particular.

Isn’t it better to be a master who is willing to spend money to eat?

Shen Cheng looked at Hu Dahai with disdain: "Master Xiao Zhou, look at this person, does he still sound rude? I heard that he is a ten-year-old man, but his face hurts. Why? Master Xiao Zhou and I are living in poverty.

is you?

Hehe, did you just want to say that if you had known that this was a ten-year-old sauce, you wouldn’t have taken it out? Damn it! You are still the master of Bai An, and you don’t even know how old the sauce in your hand is.

?”

Hu Dahai said with a bitter face: "Chengtou, please don't take advantage and be good, okay? I don't care anyway, Master Xiao Zhou, you have to tell me if there is anything wrong with these three-page cakes and fried noodles, otherwise I

But don’t rely on it!”

Shen Cheng smiled and said: "Hey, you still refuse to obey. You are like a little daughter-in-law. Isn't it embarrassing?"

"Okay, Master Cheng, since Master Hu wants to hear it, I'll talk about it again.

In fact, with such a good sauce, the three-page cake and the fried noodles have been elevated to a higher level, but there are still some shortcomings, such as this three-page cake..."

"Hey, Master Xiao Zhou, please tell me, I'm listening."

Hu Dahai hurriedly took a step forward and listened carefully to Zhou Dong's narration, nodding his head as he listened.

***The author has something to say***

Thanks to book friends ‘lj who hates the nickname’, ‘have nothing to do’, ‘ssddlong’ and ‘book friend 20180316012847321’ for their support:)
Chapter completed!