Chapter 178 Steaming and cooking

Author: Heart of Light and Darkness

Chapter 178 Steaming and cooking

"Master Zhou, it is easy to learn and difficult to learn. If you make it for Lao Jiangxia, it will be even more difficult. If it tastes wrong, they will scold people.

So if you are not sure, you will still be a turtle. I'm sorry, I said something wrong again. I'm not trying to call you a turtle.

But then again, the turtle is pretty good, at least it will live longer."

Li Xueru has a very good impression of Zhouzhou now and thinks she should give him a kind reminder. Although she seemed to go astray again, she really has good intentions.

Zhou Zhou looked at Li Meizi with a blushing face and said to myself, I thank you, I'm so good at speaking.

But he also knew that Li Xueru was really kind. Jiangxia hot dry noodles seemed simple, but it was not easy to make them well. The method was divided into three stalks: "steaming", "cooking" and "double boiling". There were some subtle differences in the ingredients of various methods. The old E didn't care about so many. If you suit his taste, he would like to praise him. If you have a little discomfort, you would criticize him. Not to mention that he is not a chef in Hubei Province. The old E must have higher requirements for the hot dry noodles he made.

‘Random task: Use a bowl of the most authentic hot dry noodles in Jiangxia to conquer the stomachs of the old people, and turn the nine-headed birds into little parrots competing for you. After completing the task, you will get a random top-level recipe for a certain site along the way.’

Zhou Zhou was immediately excited. He had decided to challenge the old E and others' appetites. Unexpectedly, there was a mission reward. Do you still need to consider this?

"Aunt Xia, the ingredients added to us by your old classmate in Jiangxia's car service department include Jiangxia's specialty spicy radish sticks, sour beans, chili powder, and there are also high-gluten flour on the car, which is just hot dry noodles, so there is absolutely no problem.

Now you can ask Xiao Zhang to broadcast. In addition to the regular soup dumplings and soy milk for tomorrow's breakfast, there will also be authentic Jiangxia hot dry noodles for you."

“Authentic Jiangxia hot dry noodles?”

Aunt Xia was stunned for a moment, and looked up and down with a smile: "Xiao Zhou, can you tell Aunt Xia that there are other places where you can't cook delicious food?

Why does Aunt Xia feel that you are about to become a living dictionary of Chinese cuisine?"

Chen Yan and Li Xueru also widened their beautiful eyes and looked at Zhouzhou.

Jiangxia hot dry noodles are a less influential one among the flavored delicacies in various provinces in China, far less than the bridge rice noodles in Yunnan Province and the tripe hotpot in Shancheng. The reason is that this pasta is difficult to control the heat, and once it cannot produce the authentic taste, it will become very unpalatable, making it difficult for foreign diners to fall in love with it.

Zhouzhou has a great cooking skills, but no matter how awesome the chef is, you can't say anything, right? You have the northwest flavor, the Zhongzhou flavor, and the Huizhou flavor in Jiangnan. As a result, when you go to Hubei Province, you have to make authentic Jiangxia hot dry noodles. There is no such thing as a genius. Are you still a human?

It’s okay for Chen Yan. After all, it’s a fun place for an outsider to watch. Li Xueru is an expert. She knows how difficult it is. She looks at Zhouzhou with beautiful eyes and feels a little reluctant to leave. Why do you feel more and more handsome as you look at?—

Why is Zhouzhou so sure if he doesn’t have the top recipes for Jiangxia hot dry noodles? The reason is that he can learn from the strengths and weaknesses of Jiangxia hot dry noodles in two worlds.

Of course, this refers to controlling the heat of the noodles. The ingredients should be made with the method recognized by the world. If the pepper powder often used in the original world is added, it will definitely be scolded by the old E.

Jiangxia hot dry noodles use high-gluten alkaline water surface. This is not difficult. After all, it is the most common pasta snack. It is not difficult to deal with flour.

Not to mention Xie Guangyun and He Wu’s popularity, even fat people can handle it calmly. He doesn’t even need to do anything in the early preparations, and the three chefs can handle it smoothly.

Whether this noodles are delicious depends on three points. The first is the temperature of "diphenichuang", the second is the soul sesame paste, and the third is the red oil spicy sauce.

Director Jiangxia must love his hometown very much. He gave a lot of Erjingtiao chili powder in Hubei Province. Sesame paste is also a good product without adulteration. It depends on how good it is to cook in Zhouzhou.

The first step in Zhouzhou is to prepare the dry noodles for use. There are many things to pay attention to when using the hot dry noodles in Jiangxia. The newly made alkaline water surface cannot be used directly. It must be pulled into two thin layers and then air-dried for a period of time. Therefore, after Aunt Xia left, Zhouzhou and the three major chefs pulled out the noodles and hung them on the stainless steel wire temporarily pulled them on the kitchen wall.

The dried noodles after air-dried have the characteristics of not sticking in water. There are three ways to deal with them: one is to boil water into high heat, the other is to steam in a pot, and the third is to put water in twice. The last method is not used much, and it is generally made for the elderly and children to eat.

The first two treatment methods are unique. The taste is slightly soft and the taste is slightly hard when steamed. Moreover, the heat control is a little insufficient, and the inner core may be born. Therefore, the hot dry noodles chefs are all specialized in their journey. They will never use steam to cook, and they will never cook. They will almost end up.

Either no one has thought about combining steaming and cooking methods, or it is too difficult to control, and the taste will be lost at any time, and the old people will be sprayed with depression.

Zhouzhou has searched for hot dry noodle recipes from two worlds and used 100 points of insight. In addition, his current special-level basic cooking skills are already a master-level hot dry noodle expert. This is also the confidence he dares to challenge the integration of steaming and cooking.

Under the gaze of the three chefs and Cui Zhengshan and Li Xueru, Zhouzhou first put the air-dried noodles in the middle of the night into boiling water and rolled them up immediately, and then immediately picked them up and applied the lard that had been melted in advance while it was hot.

It is actually OK to use vegetarian oil. In order to cater to the so-called health concept of modern people, Jiangxia hot dry noodles are mostly used vegetarian oils that are not easy to degrade. But who makes Zhouzhou have a special liking for lard? Although lard is added to the noodles, it will increase the difficulty of later seasoning, but it still faces the difficulties without hesitation.

The noodles with lard should be shaken a few times. When they are almost fully eaten up by the noodles, put them in a cage and steam them.

This step is the most critical. First, you cannot use a dish to hold noodles, otherwise the steam will reverse and form water, and the noodles will become glutinous. Secondly, the time to control the steaming depends entirely on the chef's keen sense of the heat and smell. If the time is short, the noodles will be difficult to stop and cannot be re-cooked, and if the time is long, it will be scrapped.

So when I saw Zhouzhou boiling first and then steaming, even Cui Zhengshan looked tight. He claimed to be a genius who was diligent in learning everything and was proficient in everything. Naturally, he had studied Jiangxia hot dry noodles. Naturally, he knew how difficult it was to control the heat when steaming the noodles with oil after cooking. Otherwise, why didn’t the masters who had made hot dry noodles for decades do this?

Isn’t this the first time Zhouzhou has made Jiangxia hot dry noodles? Where did he get his confidence?

Everyone was shocked and suspicious, and they stared at the steamer and Zhouzhou standing in front of the pot with wide eyes.

"It's this time, the temperature is right."
Chapter completed!