I am Qinxing No.1

Chapter 204 Please give me some advice (second update)
Regarding the origin of silk~sock milk tea, Zhou Dong got different answers from Du Niang.

Some people say that the earliest method of this kind of milk tea is to filter the tea with unused silk socks, which ensures that the milk tea tastes delicate and smooth like silk.

Some say that the filter used to filter tea is not silk socks at all, but a filter made of white cotton cloth, but the filter has been used for a long time, and it is soaked in black tea water and becomes brown like silk socks, silk socks milk tea That's why it got its name.

And after drinking Lanfangyuan's silk~sock milk tea, Zhou Dong had his own insights.

It doesn't really matter whether the filter tool used to make milk tea is silk~socks or cotton cloth net. Both have the same function, but the white cotton net is more hygienic and clean. Most of the industrialized products are not good for health.

Zhou Dong believes that the real reason for the name of Silk~Sock Milk Tea is the taste.

Different from the milk tea I drank in mainland China, Lan Fang Yuen’s silk sock milk tea is incredibly smooth and silky. Doesn’t the touch of the mouth and esophagus feel like the best silk socks?

Silky smooth and silky skin-friendly, this is probably the real reason why Silk~Socks Milk Tea got its name.

"Little brother, you take a cup of milk tea and drink it in small sips. When do you have to drink it? Instead, I drank it in two sips. I am worried for you."

The bald middle-aged man, who claims to be on a diet, tore off a roasted goose leg and was chewing on it. In a blink of an eye, a roasted goose leg fell into his stomach. He picked up the milk tea next to him and drank it in two gulps. He greeted the waiter: " Add a cup of mandarin duck."

Zhou Dong shook his head. The bald-headed middle-aged man is not an insider at first glance. He can tell by the way he eats. If he doesn't understand the principle of savoring carefully, he is simply chewing peonies.

He lowered his head and continued to taste the milk tea slowly.

After the perfect level of tasting was fully activated, Zhou Dong's sip-by-sip tasting process was like peeling cocoons, and passing through every molecule of milk tea was like traveling through a long river of time.

On the other side of the long river, he seems to have seen a chef skillfully operating two teapots, as fast as a butterfly turning over a flower, and is carrying out the process of churning tea that silk-sock milk tea must go through.

The so-called "bumping tea" is to use a kettle to boil water first, and put the Sri Lankan black tea that has been prepared in the other pot; among them, the upper one uses top-grade black tea, the middle one uses tea bags, and the lower one uses tea foam.The tea powder mentioned here refers to the cheapest tea foam, not the good tea that is intentionally made into tea powder for making silk~sock milk tea.

When the water in the kettle has reached about [-] degrees, the chef immediately holds the kettle in his hand, knocks the water into the kettle with the black tea from a high place, and then the two kettles topple over each other, colliding endlessly, at least three or four times. back and forth!

The average chef can master three to four times of hitting tea. The more times of hitting, if there is no clever technique, it may affect the color of tea and even the taste of tea. This is a relatively metaphysical thing.

Zhou Dong saw it 'clearly', the chef in 'The River of Time' bumped the tea seven times, and then filtered it eight times before entering the procedure of mixing milk.

"It's no wonder that Lanfangyuan's Silk~Sock Milk Tea is the most authentic. Not only is the chef's skillful way of making the tea, but also the rich and delicious taste is because they insist on using fresh milk, and"

By the time a cup of silk~sock milk tea was about half full, Zhou Dong had already drunk out the secret, and he was even more in a hurry to drink the remaining half cup. He still had a guess to verify.

If he could communicate with the chef of the tea restaurant who made milk tea, he would be sure of his guess, but unfortunately, he might not have this opportunity.

It may be that pineapple buns and pineapple oil can be taken away, so the sales volume is higher than that of milk tea, and it takes a long time to bake, often requiring customers to wait for some time.

When Zhou Dong was halfway through drinking, the hot pineapple buns and pineapple oil arrived.

After taking a look at the pineapple bun and pineapple oil, Zhou Dong picked up the pineapple bun and took a bite.

'Kaka', the crispy skin on top of the pineapple bun made Zhou Dong stunned. It really deserves to be the soul of the pineapple bun.

The refreshing crispy skin and the fragrant and soft bread body definitely form a perfect complementarity. At this time, drink a sip of silk~sock milk tea and feel the most perfect tenderness and aroma in the world. It will definitely start a wonderful morning.

However, compared to the technical content of silk~sock milk tea, pineapple buns are much simpler in the eyes of Zhou Dong, the Chinese noodle king. He has already figured out a way to improve it before finishing a pineapple bun!
When pineapple buns and pineapple oil are put together, it is the most correct choice to eat pineapple buns first, because pineapple oil will sandwich a piece of butter in the pineapple buns, and the hot pineapple buns and the cool, greasy, smooth beef When the oil is put together, when you eat it, it will give people a feeling of pleasure like ice~fire.

Even the best pineapple buns can become a bit mediocre if you eat pineapple oil first.

After 'understanding' the pineapple buns, Zhou Dong can let go of all his thoughts and simply enjoy the pineapple oil.

Picking up the pineapple oil, looking forward to the touch that small piece of butter might bring to him, Zhou Dong was about to finish his mouth, when someone said: "I never thought that the king of Huaxia Zhou Mian would come to the small shop, it really makes Lanfang Garden flourish ah."

"Ok?"

Zhou Dong put down the pineapple oil and glanced at the middle-aged chef standing beside him. When he saw the three small characters of "Lanfangyuan" on the chest of his chef's uniform, he knew that the master was coming.

The three words Zhou Mian Wang caught his ears, and the bald middle-aged man who had been lowering his head to compete with the roast goose actually stopped talking, raised his head and looked at Zhou Dong seriously.

"you know me?"

The middle-aged chef smiled and said: "My name is She Yulong, and I am the desk master of Lanfangyuan. Although I work in a tea restaurant, it is still half a case. How can I not know Zhou Mianwang?

Xiangjiang is also a part of Huaxia Qinxing. Since King Zhou Mian has arrived, today yours is mine. "

Zhou Dong shook his head and said, "Then why are you so embarrassed?"

"Don't be embarrassed, King Zhou Mian, if I take your money today, I won't be scolded by my colleagues on the white case in the future!"

She Yulong pulled a chair with a smile, sat next to Zhou Dong and said, "But since King Zhou Mian is here, please give Yulong some pointers. For example, is there anything that can be improved about this pineapple bun?"

Hearing She Yulong's accent, the ancestors should not be the aborigines of Xiangjiang, but most of them came from the mainland. Zhou Dong felt very kind and just wanted to communicate with him, so he said with a smile: "Yes, I have already eaten pineapple buns. Let's talk about the advantages first.

The soul of the pineapple bun lies in the crispy skin on top.

If the crispy layer is thin, the crispy texture will be too short-lived, and if it is thick, there will be no crispiness at all.

The beauty of the pineapple buns made by Master She is that each layer is made of two layers of crispy skin, and each layer is based on the thinnest standard. Adding two or two, the thickness is just right, and there is an extra layer of taste, right? "

Hearing this, She Yulong's expression changed, and after careful observation for a week, he looked at the bald middle-aged man with a greasy mouth, and finally heaved a sigh of relief, and said with a wry smile, "Master Zhou, please be merciful, this is my secret recipe."

"Don't worry, this kind of practice is impossible without superb craftsmanship, even if it is heard, he may not be able to do it.

But, I think there is still room for improvement in this pineapple bun. I wonder if Master She would like to listen to it? "

To put it bluntly, She Yulong's secret method is a layer of window paper, but isn't the most expensive thing these days is creativity?Zhou Dong 'stealthly learned' other people's crafts, and he has to get something in return to feel at ease, so he doesn't mind giving him advice.

Hearing this, She Yulong's expression immediately turned serious, and he glanced at the bald man sitting opposite Zhou Dong, leaned forward, and put his ear to Zhou Dong's mouth.

　The next update may be later, but it will definitely be there today.

　　
　
(End of this chapter)