Chapter 226: Travel to Liangzhou

Author: Heart of Light and Darkness

Chapter 226: Travel to Liangzhou

The taste of braised pork depends entirely on the brine. Whether a pot of braised water is good or not depends on the years it has been experienced, and the second is on the person who cares about it.

The pot of brine on x164 is 'sacred'. After being mastered by Master Zhou, it has become the authentic source of Chinese brine. In order to curry favor with his future father-in-law, the fat man once got some brine to take to the Magic City with the permission of Zhouzhou. In less than a month, it is said that the chain store of "Lao Wu Brine" has opened more than a dozen, and the registered trademark is his chubby girlfriend Wu Shangui.

The Wu family just divided some Zhouzhou brines because of the fat man, and they could quickly conquer the stomachs of some foodies in the magic capital, not to mention the braised pot that Zhouzhou personally maintained. As soon as the lid of the big soup pot was opened, the soup was red and fragrant. They picked up pieces of selected five flowers that were put in two hours ago. They saw that the fat part was like the best white mutton fat, and the lean part was like dark red agate. They didn't have to eat it, which made people salivate.

"Fatty, just cut these dried pork belly into pieces, 2 taels per dish, with small tomatoes, green coriander, and half a spoonful of braised soup on the meat."

After telling the fat man to be responsible for cutting pork belly, Zhouzhou began to make the "dough core" of Liangzhou noodle.

Liangzhou Xingwu is dedicated to five kneading and five wake-up. The main noodles have been kneaded four times and woke up four times. However, this noodles are a bit different from oil splash noodles and braised noodles. Jincheng Ramen is a bit different from the "dough core" made of raw noodles before the last kneading and wake-up. Only in this way can the Liangzhou Xingwu be pulled out have a bullet hole and a bite, which is unique.

Zhouzhou took a few flours, then took a basin, without weighing them on the scale, and grabbed the ratio at will. At the same time, added a small amount of water to the flour, and sometimes added some salt.

This ball of dough made of raw noodles is very similar to the method of ramen noodles, divided into three grades: upper, middle, and lower.

The inferior method is to use the "high-tech" of ramen directly, and there is no need to divide the main noodles of the dough. Just knead it directly into the noodles. Isn't there any other high-tech as to taste? Anyway, it won't be a death if you eat it for a few years.

Medium-sized practice is a traditional technique worthy of praise. A more particular noodle restaurant will add something called "Penghui Water" to knead noodles. This will make kneading more convenient. This thing is basically no harm to people's health, and there will even be a fragrance of pineapple, which directly affects the taste of the noodles.

Many friends who love ramen now have entered the ramen restaurant. Seeing that the noodles are also good in color, they are quite elastic when eaten, and they add authentic pineapple powder. They want to post to praise the boss’s conscience on Moments. In fact, I don’t know that the most delicious noodles can be used even pineapple powder. Moreover, although pineapple powder is a natural ingredient, it is not good if you eat too much of this thing.

Being able to live out the best face with top-notch techniques is the kingly way of the Baikong!

Therefore, when kneading the noodles, the ramen chef must rely on high-gluten flour and salt to increase the elasticity of the flour. The dough produced in this way is not as good as the gabon grey water. It tests the chef's skills very much, but it can retain the wheat aroma and the best ramen taste to the maximum extent.

Among the top recipes that Zhouzhou has, there are more than one related to Bairen, which is very terrifying to his Bairen Kung Fu. After analyzing the Bairen Masters’ experience, he has his own uniqueness and does not just pursue high-gluten flour like ordinary ramen masters.

Instead, while ensuring the elasticity of the flour, the flour types that enhance the wheat aroma are added in a certain proportion, and even a very small amount of coarse fiber powder and a very small proportion of whole wheat flour are used, which makes the dough richer and the taste becomes perfect, which of course increases the difficulty of ramen.

Therefore, his method of adding water is completely different from that of ordinary ramen chefs. The number of times is very small, and the amount is very small. The kneading method is straight up and down, like waves rising and falling. Although he is using very strong force, the basin does not make a sound.

Adding salt and water in the middle all seem to be a natural way of life, without any craftsmanship, as smooth as silk, without a trace of pause.

As the saying goes, an expert looks at the tricks. Fatty, Cui Zhengshan and others feel the most sincere. Whenever Zhouzhou stops to add water and a small amount of salt, they will breathe a sigh of relief. It feels that Zhouzhou has a vague feeling of "Tao" in controlling the technique. Being able to watch from the side can even make them understand the analogy and have a new understanding of the dialogue technique!

If this continues, the "Zhou Shen" will become the "Zhou Master", and it is the kind of good teacher who will benefit them for life.

The master is still wise. I was not very happy to ask me to help the chef on X164. Now, someone wants to drive me away and I won’t leave! Three years? If this continues, it takes less than three years. At most one or two years, I might be able to become a national cooking master.

He Wuhuo and Xie Guangyun looked at each other and saw a surprise on each other's face.

After one basin was mixed, Zhouzhou was hand-light, face light, basin light, put it aside and woke up, and continued another basin. In this way, three large basin surfaces were alive, and it was planned to have fifty kilograms!

Then I tore the fifty kilograms of noodles and knead them into the main noodles that had been awakened. After the last time, I woke up for fifteen minutes.

After the face woke up, Zhou Zhou began to use his fists to tightly squeeze his face. "Bang bang bang bang!" The fist fell like rain, and it suddenly became a fist pit with force sinking to the bottom of the face!

Finally, after pulling the dough and rubbing the noodles, Zhouzhou started ramen.

Separate the end of the face powder with both hands, stretch, throw, throw, and force it.

After a few times, it is basically the level of leek leaves.

But what he wanted to pull was Liangzhou Xingniao, which was about two thin and two thin. Because the dough was full of strength, it needed to cycle back and forth more than ten times, and the technique must be continuous and fast, and there must be no delay or sticking. It was said that it was more than ten times, but in fact, it was only a dozen breaths in his hand. In the end, the left hand was like holding a bird's tail, and the right hand was like holding a pipa. The Liangzhou Xingniao had already appeared in front of everyone, floating gently with the wind.

The Liangzhou noodles that were hung with the hanging were spread flat on the wooden table with flour in advance. After Zhouzhou pulled for fifty or sixty, it started to heat the pan and add oil, add onion, ginger, garlic, large noodles, pepper noodles, and salt to fry the aroma. Then, remove the already exhausted onion, ginger and garlic, and then add the fungus, yellow flowers, coriander, and potato flour and stir-fry a few times. Pour in the pot at a ratio of 3 to 1. Pour in the cold white and brine prepared in advance.

"It turned out that I used brine instead, which is not bad. This pot of brine soup is delicious and has a mellow fat, which is much better than ordinary broth."

Xie Guangyun nodded repeatedly when he saw it. What people in Guangdong value most is soup, not vegetables, and he had long been salivating about the pot of brine in Zhouzhou.
Chapter completed!