gluttonous adventure king

Chapter 318 About Secret System
Gazelle has gone from heaven to hell, starting with the turn.

No matter how good its waist is, it is no better than a leopard.

However, the linear speed is lower than that of a leopard, and it has only one choice.

What if the leopard stepped on a rock and escaped?

Of course, that kind of good thing didn't take its turn.

The leopard's front paws hit the gazelle's back, and the speed of the two went from seventy kilometers to zero in an instant.

This is the speed and passion of Zhen Erba Jing.

How long does it take for a car to start to reach [-] kilometers, and how far does it take for the car to stop from [-] kilometers to zero?
It takes only two seconds for most African animals to go from zero to seventy kilometers per hour, and it takes only one second for most animals to go from slow to zero.

Just stop as soon as you say stop, it seems that the peak speed is so exaggerated.

Starting from the side of the car, after just over ten seconds, the two had already reached a position that was too invisible in the car, but the water friend could see it more clearly because the live broadcast camera followed closely.

Fang Hong opened the car door and took a cigarette: "It's time to cook."

"Sunglasses, cigars, big gold chain..."

Such a dick tone, without some special effects, I can't stand it.

The materials that Fang Hong brought out surprised the water friends.

Fang Hong took out a bag of flour and a bag of dried mushrooms, or to be sure, a bag of dried tea tree mushrooms.

"Soak the dried tea tree mushroom in water for 10 to [-] minutes before frying."

Tea tree mushroom is a kind of fungus with unique fragrance and good taste. The price is more expensive than ordinary mushrooms, but it can only be regarded as cheap compared to chicken fir and matsutake, but it has a strong fragrance and is especially suitable for cooking in heavy oil.

"Today's staple food is burning noodles. I seldom cook noodles on the show because I personally have a little indigestion and don't like wheat-based foods, but the noodles are slightly better and can be eaten."

Burning noodles, Yibin burning noodles, also known as Xufu burning noodles, formerly known as fried dough sticks noodles, because the oil is heavy and water-free, and it burns instantly, so it is named burning noodles.

Fang Hong was very impressed with this dish.

When I was learning this dish, the maker was a well-known master chef in Yibin, Master Ding. After he boiled the noodles in water, he picked them up and was able to directly ignite the noodles with a lighter.

This is almost a supernatural event that can make Newton's coffin jump wildly.

But because of this, this kind of noodles is called burning noodles.

In fact, the reason is very simple. There is no water in the whole noodle dish. Although the noodles are cooked with water, the water must be knocked dry before eating.

"The reason why this dish can burn is very simple. When the dough is fermented, no water is used, but eggs and oil are used to knead the dough." The eggs used are not egg whites, but both egg whites and egg yolks. The noodles are golden yellow after cooking, and look more like alkaline water noodles, but no alkali is used.

For example, Lanzhou noodles need to be filtered with plant ash. In fact, it is kneading noodles with strong alkali, so there is no need to wake up the noodles.

However, Yibin burning noodles are more suitable for making finished noodles, that is to say, after making noodles, they can be pulled or cut, or simply hung. In short, it is better to make noodles after drying.

"Brother Gun, I have always had a question. Why do you know so many special dishes? Even Sichuan cuisine is divided into different places. Why do you seem to know everything?"

Fang Hong was also taken aback, he didn't expect someone to ask this question.

After thinking for a while, Fang Hong said, "Actually, the biggest difference between Sichuan cuisine and other cuisines is that we don't have any secret recipes."

For many other cuisines, there are secret recipes and secret recipes for ingredients. Even for chain stores, the headquarters must prepare secret recipes. This kind of practice cannot survive in Sichuan.

Fang Hong has personally seen several Chinese fast food restaurants with good taste collapse because the headquarters rationed secret recipe seasonings.

"In Sichuan, even if a person invents a dish by himself, it will be learned by others in seconds. Even those original creators will at most make an authentic name, not a secret name."

Because there really is no difference.

This is why Sichuan cuisine has swept the country in a short period of time, making it difficult for many other powerful cuisines to occupy a large market share.

Little do they know that Chuan Chuan was invented only 20 years ago, and it has been popular in every place in Sichuan and Chongqing in the first year of its invention, without the protection of so-called secret recipes.

In the inheritance of other dishes, it is important to pass on males and not females, and to pass on the inside and not the outside. The simplest example is Lanzhou Ramen, or Lanzhou Donggong Beef Noodles. It has been passed down for four generations, and it is still the ramen of the Ma family.

In Sichuan Kitchen, as long as you are willing to learn, someone will teach you.

Master Shi Zhengliang once summarized this phenomenon, which he called emotional investment.

You see that the master doesn't teach, so you don't learn?When the wife fetches water to wash clothes, you don’t run to pick them up quickly, when the master lights a cigarette, you don’t draw a fire, and when the master’s son does his homework, don’t you sit next to him and teach him?

There is a custom in Sichuan cuisine that is different from other cuisines, that is, when a chef invents a dish, he always feels that this dish must be eaten all over the world, so that it can be carried forward, and it can be called Guangyaomenlin. If Mapo tofu is only Chen Mapo's shop can eat it, how can it be famous all over the world?

Fang Hong learned most of his skills from Fang Shaowu. Fang Shaowu also spent a lot of effort to learn these dishes, and he didn't just learn them from a master.

The secret system, Sichuan inside does not wear outside, is tantamount to being lost.

These are two different worldviews.

You can claim that this dish is only available in this restaurant in the world, but this dish is doomed to not many people know about it.

But I can promote it to the whole world, and then say that I am authentic and original.

That's the difference.

Not only willing to pass on, but also willing to learn.

Sometimes, snacks from all over the country can always be seen on CDs, but unlike other places that look like they actually taste wrong, you can really eat dishes from various cuisines on CDs.

Master Shi Zhengliang once published a book detailing how he learned deep-fried dough sticks from a Tianjin master.

Some fried dough sticks that have been fried for 1 years are all bent. Why are some fried dough sticks straight?
Because when frying fried dough sticks, you need to pinch both ends first, fry the middle first, let the middle form, and then loosen the two ends, and the whole fried dough stick will naturally be straight. In order to learn this trick, Shi Zhengliang worked hard in the past.

For this reason, many Sichuan cuisines now have dishes from other cuisines, and people always say that this is our cuisine.

However, I am afraid that many masters of their cuisine learned this dish, and they all came to Sichuan to learn it.

The key is to be willing to work hard and learn.

Maybe the people in Sichuan are really smart, but at the same time they have the pride of the northerners, which makes Sichuan cuisine sit in its current position.

When the noodles are cooked until they are almost ripe, they should be taken out of the pot: "Pinch open one and have a look. There is a white core as thick as a needle point in the middle, which ensures the texture of the noodles."

Fang Hong picked the noodles into a small bamboo basket with chopsticks. In Sichuan, this is called a whistle (four tones), which is a container made of bamboo strips for cooking. Nowadays, stainless steel is mostly used, but when making burning noodles , it is used to filter water.

Tap the side of the pot vigorously with a whistle to drain the water from the noodles.

"Everyone remember, when making burnt noodles, in order to make the noodles not sticky after straining, soy sauce is used instead of sesame oil or vegetable oil." If you use the wrong things, the taste will be very different.

Yibin broken rice sprouts, small ground sesame oil, fresh board oil, star anise, kaempferia, sesame, peanuts, walnuts, gold bar peppers, fine pepper, monosodium glutamate and shallots.

Boil a little spinach leaves, add a spoonful of fried pork sausage (three fat and seven thin, such as fried sauce).

A bowl of burning noodles comes out of the pan.

Loose and bright red, with a tangy aroma, spicy and hemp, heavy oil and no water, delicious and refreshing.It can be used with wine or to satisfy one's hunger.Take a bowl of noodle soup, this bowl of soup removes the dry mouth of dry noodles and moistens the tongue and stomach.

But before mixing the noodles, Fang Hong had to cook another dish.

Dry pot tea tree mushroom, the method is the dry pot method, I really don’t know how to do it, buy a bag of dry pot seasoning, fry it in the oil, then fry the main ingredients in the oil, stir fry it in the seasoning oil, and it’s done.

One dish, one side, complement each other.

Dissatisfied with Mahjong: "Meow!"

Where's the dried fish?

(End of this chapter)