I am Qinxing No.1

Chapter 230
The whole duck egg noodles that have gone through alkali are still moderately soft and hard before being pressed with bamboo sticks, especially in Zhou Dong's hands, you can flatten and round them as you like.

Grab a ball of whole duck egg noodles at random, gently push and press on the noodle table, and it will become a long stretch of noodles.
That smooth feeling, as if someone laid out a high-quality Persian carpet, 'Polala' rolled out without any hindrance.

Earth fish meal is ready-made, which is actually flounder, because of its strong natural fishy smell, it must be dried and ground before it can be put into the noodles.

Xi Rong is a famous delicacy in Xiangjiang, so the organizing committee of the competition naturally prepared top-quality earth fish powder, which didn't require Zhou Dong to spend extra effort.

The more troublesome thing is the shrimp head. This thing was originally used to make the soup base, but no one helped to grind it into powder.

I had the experience of making Bazhen noodles. I used a dryer to dry the shrimp heads, and then left the rough work of grinding flour to Zhou Aiguo. This is the benefit of having students. Not only do teachers not need to pay students wages, You can also enjoy the fun of being flattered every day.

Pork bones were originally used in Xirong soup to neutralize the fishy smell of the earth, which made the Xirong soup thicker and thicker. Thick soup is not necessarily bad, and many diners who love Xirong are good. This is the mouthful,
But here and now, what Zhou Dong wants to do is a bowl of 'Xirong' that returns to the original source, is refreshing, but without losing the fresh and sweet taste.

Therefore, Zhou Dong directly discarded the pork bones. He gently grabbed a handful of fresh noodles that had been mixed by Zhou Aiguo, and at the same time activated the legendary vegetable washing skill, which instantly removed the fishy smell from the earth fish and shrimp heads, and washed the two The sweet and refreshing taste is directly raised to +5 quality.

There is a description of the quality bonus in the system description. The highest quality of various ingredients is 10 points. Depending on the place of origin and the way of obtaining it, it will generally be between 6-10 points. Those who can get 10 points are already rare ingredients. .

For example, East China White pigs have a pork quality score of about 6 points, and full-range Tibetan pigs have a score of 8.5 to 9 points.

The earth fish powder and shrimp heads provided by the competition organizing committee are all good products with a score of about 7 points. Zhou Dong caught them lightly and directly upgraded them to superb products. Why do they need to use pork bones to neutralize the fishy smell?
Holding fresh powder, Zhou Dong wiped the long strip of dough lightly with his hand, and then spread it evenly on the dough. The dough is then rolled out again and coated with fresh flour.

After doing this three times, there are already three layers of fresh powder in the ball of whole duck egg noodles, but the surface still looks yellow and orange, without any variegation.

"Sure enough, it's the same method as Bazhen noodles, but when making Bazhen noodles, you have to fry the noodles in advance, and Bazhen noodles don't have fishy ingredients like earth fish.

If you knead the earth fish and shrimp head powder directly into the noodles, aren't you afraid to make a bowl of 'Xi Rong' with a strong smell? "

Lu Luxin was somewhat worried. In her opinion, Zhou Dong’s operation might as well simply abandon the two ingredients of earth fish and shrimp heads, and return to the earliest method of minced meat.
Using egg noodles in white soup can at least "seek no merit but no fault", and then put some thought into the wontons. She believes that the wontons made by Zhou Dong are definitely the finishing touch.

"All kinds of ingredients have the effect of interaction. Fishmeal wrapped in noodles has the effect of removing fishy smell.
The chicken used in Li Liweng's Bazhen noodles actually has a smell of earth. If chicken soup is used, various methods must be used to eliminate the smell, but after the chicken powder is added to the noodles, there is no need to worry about it. This is the reason why cooked noodles turn fishy.

In the same way, there are all kinds of fish cakes. Boss Hua shouldn't be unclear? "

This is actually a very simple truth, but after the improvement of 'Xi Rong', chefs often think about how to work hard on the soup base, but it is difficult to change their thinking and use the principle of 'cooked noodles to melt fishy'. The more people and experts in the industry, the more rigid the thinking will be.

It’s just that cooked noodles are used to dissolve the fishy smell, and the proportion of fresh powder added to the noodles is difficult to grasp. If it is less, the taste will not be enough, and if it is too much, it will not be able to eliminate the fishy smell.
Zhou Dong has practiced thousands of times in Good Fortune's kitchen, but he still can't guarantee a [-]% success rate. In order to be sure, he has no choice but to spend admiration points to use the legendary vegetable washing skill.

But Lu Luxin was taken aback by what he said: "Yes, cooked noodles turn fishy, ​​why didn't I think of it? Wonderful!"

"That's right, the methods my teacher came up with are all the best, Miao Miao Miao, croak!"

Zhou Aiguo is flattering again.

Zhou Dong was still in a good mood when a student flattered him like a finishing touch at a critical moment. He didn't expect to accept a student who was in the Department of Healing. He nodded and said, "Boss Hua praised you.
Using this kind of whole egg bread wonton mixed with fresh powder can unify the taste of noodles and wonton, and secondly, there is no need to add shrimp meat to the wonton filling. After all, the most authentic wonton is seven Thin and fat pork stuffing.

This is going to trouble Boss Hua, please cut all the minced meat into one-third the size of mung bean, with no error of half a millimeter.

If you still have the energy, you can also teach patriotism by the way, his knife skills just need to be improved. "

"Let's forget it, it's more troublesome to ask him to cut this kind of stuffing than myself,
Besides, he is your student, he always asks me to teach, am I tired? "

Although Lu Luxin was complaining, it was more like she was acting like a baby. The standard of Xirong is one or two noodles and four wontons per bowl. Even if you provide a hundred bowls for dinner, how many fillings will you need?
What's more, Zhou Aiguo is really the most talented student she has ever seen. Under her patient teaching, she only failed twice, and was able to cut out the standard stuffing required by Zhou Dong.If it was a fat man like Pan Ke, it would have cost a hundred or ten yuan of rice paper to do it.

Or this is because children who grew up in Africa have relatively strong hands-on ability, Zhou Aiguo is the best among them, but after seeing the teacher sitting on the bamboo pole and jumping up and down a few times, he quickly understood the trick of pressing the bamboo noodles .

The bars of the bamboo noodles are not something that anyone can press. It is necessary to pay attention to the loose waist and abdomen, and to rise and fall according to the heart. It requires both force and no muddy force.
Even Zhou Dong didn't expect that this kid would be able to master the trick so quickly. Not only did he press the noodles hard enough, but he also left a pattern of bamboo sticks representing authentic bamboo noodles on the dough!
The whole duck egg noodles that were added with fresh powder by Zhou Dong's skillful hands were thrown under the bamboo bar and pressed into dough, and then turned into balls of thin and powerful bamboo noodles under Lu Luxin's black iron knife. After one or two taels of dough were made, four hundred standard wontons with 'golden fish tails' were also formed in Zhou Dong's hands.

"It's time to put up the dinner sign.

For dinner, we are limited to one hundred bowls, and each judge is limited to one bowl."

Zhou Dong put the spoon into the bottom of the bowl first, put four wontons that had been cooked and crossed the cold river on the spoon, then scooped up a bowl of noodle soup, and finally put the cooked bamboo noodles into the soup ,
At this time, the thin and firm bamboo noodles are gently spread out on the soup surface, blooming like flowers, but they will not touch the wontons below.

Xirong is particular about the three major elements of 'pressed soup', 'wonton too cold' and 'soup floating noodles', if you can't do one of them, it's called nonsense.

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(End of this chapter)