When the oil is hot, add the green onion. Before the oil is heated to 100%, it will be out of the pot. If it is late, the green onion will burn and produce a battered smell.

Don’t underestimate this dish of ‘soy sauce noodles’. Zhou Dong has practiced it many times in the kitchen of Cai Yao for stir-frying onions alone.

There is no need for high-quality temperature testing instruments. Zhou Dong gently touched the edge of the pot with his palm, and knew that the oil temperature had reached. He grabbed the chopped green onion Lu Luxin and gently threw it into the pot.

At this time, you cannot pour it over or carry it with a knife. You must throw it with your hands to ensure that the chopped green onion is evenly distributed in the pot!

These scallions are all special. You don’t need to use the scallion leaf segments, and you also have to give up the scallion white segments. The ones you use are as small as white and green as you meet. A Dongshan green onion as thick as a thumb can only use half a centimeter in length and a small piece.

It's simply a luxury!

It was said that I would cut a few onions for later use, but in order to prepare these scallions, Lu Luxin used thirty-six Dongshan Province green onions. After looking back, I felt it was quite interesting.

I have to take up the number of Tiangang when I cut a green onion. Who else?

‘Thirty-six green onions, soaked in the pot’!

As soon as the half-green and half-white green onion was put into the pot, the pot suddenly turned into a clean world.

Zhou Dong gently turned the pot with his left hand, and the green onion in the pot suddenly changed his defense. The one who was originally at the bottom of the pot went to the side of the pot, and the one who was originally at the side of the pot came to the bottom of the pot.

After such a rapid exchange, the scallions rolled in the pot without stopping, and none of them turned black and zoomed, but the faint fragrance of the scallions rose up.

This is not a 100% ripe aroma, not a burnt aroma, not a bitter aroma, but a fresh and fresh scallion aroma.

"Okay! That's the taste!"

Cai Chongjiu sucked his nose hard, feeling very excited.

This authentic onion fragrance has been a long time since I didn’t expect that I could smell it again decades later. This is really pitiful. The inheritance of China’s top cooking skills has not yet been eliminated!

With this son here, China's diligent movements to show its veins may not only make them stop in the river, but also push them back to the south of the Yangtze River, the land of Xiangjiang River!

But what does this matter? What he is concerned about now is whether he can see another "divine chef" in China in his lifetime.

As for the struggle between hidden and visible, what is the struggle between ancient and modern times?

Old Man Cai was excited and looked at Zhou Dong nervously, and was secretly shouting for the young man. The procedure of stir-frying onions has extremely high requirements for the chef, but the most difficult thing is not to stir-frying, but to collect it!

If you can't collect it well, no matter how good you did before, it will be in vain!

"Lu Jietou, below!"

Zhou Dong pushed and closed his left hand, and used the power of the spring onion in the pot. The scallion in the pot was immediately pasted on the pot and turned around. He copied the fried spoon with his right hand along the pot, instantly earning it, and at the same time, Lu Luxin broke the water under the water!

Lu Luxin pulled the dough into two thin pieces into a boiling water pot, and stirred the long chopsticks to break the water, so that the noodles could be rolled in the water for four or five times, then immediately picked up, and put them into small bowls prepared in advance.

She had just served noodles, and Zhou Dong had already put the green onions into the bowl.

At the same time, pick up the brewed soy sauce that was prepared in advance, put some in each bowl, and pour half a spoonful of hot noodle soup to make the scallion sauce fragrant into a ball, and it immediately becomes fresh and fragrant. Each bowl of "soy sauce noodles" is a supreme delicacy.

Now some "soy sauce noodles" need to be added with shrimp skin and sesame oil, but in fact they are all just off-the-sense.

Since it is soy sauce noodles, it depends on the fragrant sauce and scallions. Putting those messy things can only show that the chef lacks confidence and will make a bowl of "soy sauce noodles" into shrimp noodles. It is said to be shrimp noodles, but it also adds sesame oil. How big is this difference between being randomly matched with mandarin couples?

After the noodles were finished, Zhou Dong, Lu Luxin and the competition staff delivered a small bowl of "soy sauce noodles" to the judges. Before he could introduce them, these judges from different countries and regions in the world were already impatient and started to move.

There is no border in front of food.

After all, they are all experts, and chopsticks are not an obstacle. Simple food from the ancient oriental has enhanced the "aesthetic view" of some national judges.

The noodles that gather the flour essences in various parts of China have the first taste of the q-flavored texture, followed by the pure, thick noodles that perfectly blend the essence of the earth quickly occupy their hearts.

Speaking of eating noodles, Westerners are even more persistent than Chinese.

Although they were all kinds of bread, they were all masters of food after all. The big guys among foodies could see the essence through phenomena and look for the true nature. Before the Russians could call out "Enough", the fresh and refreshing, not burning, and slightly sluggish, onion fragrance that was slightly irritating, taught them another lesson.

Eating onions must be from Dongshan!

To make Dongshan’s onion, you have to look at Wang Zhou’s!

‘Enough enough!’

‘Yuxi!’

‘bon!’

‘Poke! Poke!’

These judges from all countries and regions, regardless of whether they were close to each other before and worshipped China, are now facing this "soy sauce noodles" that are extremely simple but also show the ultimate taste of the ingredients. They all show the professional ethics and conscience that a judge deserves!

In the face of food, it turns out that there is really fairness, even if it is only temporary.

"The years have passed since the past fifty years, and I have woken up hundreds of times in my dreams.

I still remember the autumn wind urging the heat, but I have been the people of Nanhe until now..."

"It's him, he is him, our friend 'Little Nezha'!"

This taste, this aroma, this scallion, and this soy sauce all make Cai Chongjiu burst into tears.

Unconsciously recalling the autumn of that year, the bowl of noodles in that autumn, the person who made the bowl of noodles, and the person who was eating noodles huh...

He really wanted to taste this bowl of "soy sauce noodles" slowly, "eat 300 green onions a day, and become a native of Nanhe from now on!" (Hey, I am so talented, I was impressed and moved by myself.)

Cai Chongjiu was so sad that he was so sad that he didn't bother to ask Zhou Dong, but he only knew that he was stuffing noodles into his mouth with a "huhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh

Dong Qishen kept silent. Whenever he looked up at Zhou Dong, his intimate eyes always made Zhou Dong misunderstand that the old man wanted to tell him about his wife.

"......Zhou, is this soy sauce noodles made with serious ancient methods, and has it been transformed into the soy sauce of "Sauce Dragon"?

Where did you get it?

You can't find such a good thing in Xiangjiang. Even if there are one, few people probably know about it, and even fewer people accept it!"

Yizhiyu has no past to pursue, but just talk about noodles. A mouthful of noodles made him feel the changes in the power of the north and south. The soil where the wheat in China came out of the wheat was also muddy. Thousands of miles of mountains and rivers are all my land. The treasure island of Xiangjiang is inseparable!

While feeling moved, I couldn't help but be amazed at how strict the materials, the exquisite heat and the correct and peaceful aroma of the scallion!

But what fell on the soup in the end was the most puzzled by Yi Zhiyu, where did Zhou Dong get this kind of real natural brewing and transformed into the "Sauce Dragon" high-quality soy sauce?

Today, when soy sauce blended is rampant, and when those homemade soy sauce factories are trembling because consumers do not understand the original craftsmanship and are in danger, this top-notch brewed soy sauce should have disappeared long ago. Could this kid have brewed it by himself?

Zhou Dong smiled slightly: "Yi Lao is Yi Lao. I actually tasted soy sauce that has been transformed into 'sauce dragon'. I really didn't expect it."

Yi Zhiyu glared: "Who do you boy look down on?
Chapter completed!