I am Qinxing No.1

Chapter 258 'Sauce Dragon'

Heat the oil for eight and a half minutes, add the shallots, and get out of the pot before the oil heats up to ten percent, the shallots will burn and smell burnt when it is too late.

Don't underestimate this dish of 'soy sauce noodles'. Zhou Dong has practiced the method of stir-frying green onions many times in Good Fortune's kitchen.

There is no need for any high-tech temperature testing equipment. Zhou Dong gently probed the edge of the pot with his palm and knew that the oil temperature had reached.
At this time, it cannot be dumped or walked with the back of a knife. It must be thrown by hand to ensure that the green onions are evenly distributed in the pot!
These chopped scallions are all very particular. The leaves of the scallion are not used, and the white part of the scallion is also discarded. What is used is a small section where the white and green intersect.

Simply luxury!
It was said to cut a few scallions for later use, but in order to prepare these scallions, Lu Luxin used a total of 36 scallions from Dongshan Province. Looking back and counting carefully, I found it quite interesting.

My old lady would take a whole lot of money to cut a green onion, who else?
'Scallion 36, spread chaos in the pot'!
As soon as the half-green and half-white scallions are put into the pot, the pot suddenly becomes a clean world.

Zhou Dong gently shook the pot with his left hand, and the scallions in the pot suddenly changed their defenses.
Exchanged several times in such a quick manner, the chopped scallions kept rolling in the pot, none of them turned black and zoomed in, but the faint fragrance of scallions rose up,

This is not a [-]% ripe fragrance, not a burnt fragrance, not a bitter fragrance, but a refreshing fresh onion fragrance.

"Okay! That's the taste!"

Cai Chongjiu sucked his nose hard, feeling very excited.

It's been a long time since I saw this authentic scallion fragrance. I didn't expect to be able to smell it again after decades. It's a pity that China's top culinary skills have been passed down!
With this son here, I am afraid that Huaxia's diligent work will not only stop them in Dahe, but push them back to the south of the Yangtze River and the land of Xiangjiang!
But what does it matter?What he cares about now is whether he can see another "magic chef" in Huaxia in his lifetime.

As for the dispute between the hidden and the obvious, the battle between the ancient and the modern, what is it?
The old man Cai was excited, and looked at Zhou Dong nervously, secretly cheering for this young man. The procedure of stir-frying shallots is extremely demanding on the chef, but the most difficult thing is not to stir-fry, but to collect!
If the income is not good, no matter how good the previous work is, it will be in vain!
"Lu Antou, below!"

Zhou Dong pushed and retracted with his left hand, using his back force, the chopped green onion in the pot immediately stuck to the side of the pot and turned around, and the frying spoon in his right hand copied along the side of the pot, and instantly absorbed it, and at the same time let Lu Luxin break through the water!
Lu Luxin threw a piece of dough that was stretched into two thin pieces into the boiling water pot, and the long chopsticks broke through the water to stir, let the noodles roll four or five times in the water, then picked them up immediately, and put them into the small bowls prepared in advance.

She had just finished serving the noodles, and Zhou Dong had already put the chopped green onions into the bowls.

At the same time, pick up the pre-prepared brewed soy sauce, put some in each bowl, and then pour half a spoonful of hot noodle soup on it to melt the scallion sauce into a ball, and it will be delicious immediately. Every bowl of 'soy sauce noodles' is delicious. It is supremely delicious.

Now there are some 'soy sauce noodles', but also put dried shrimps, and some sesame oil, in fact, all heresy.

Since it is soy sauce noodles, it depends on the fragrance of the sauce and scallions. Putting those messy things can only show that the chef lacks confidence, so he abruptly made a bowl of 'soy sauce noodles' into fresh shrimp noodles. Let's call it fresh shrimp noodles. But messing with sesame oil, how different is this from messing with mandarin ducks?

After the noodles were finished, Zhou Dong, Lv Luxin and the staff of the competition delivered a small bowl of "soy sauce noodles" to the judges. Impatient, they all started.

There are no borders when it comes to food.
After all, they are all insiders, chopsticks are not an obstacle, and the simple food from the ancient East has improved the "aesthetics" of judges in some countries.
At the entrance of the noodles, which gathered the essence of flour from all over China, the taste of the q-bomb first caught people, and then the pure, thick, and perfectly blended noodles quickly occupied their hearts.

When it comes to eating noodles, Westerners are even more persistent than Chinese people.

Although dazzled by all kinds of bread, they are all gourmet masters and big foodies after all. Each of them can see the essence through the phenomenon, strip away the appearance to find the truth, before the old men call out 'Enough', the fresh and refreshing, neither burnt nor horizontal, slightly tangled scallions taught them another lesson.

To eat green onions, they have to be from Dongshan!
To make Dongshan's green onions, you have to look at Wang Zhou's!
'Enough is enough! '

'Yuxi! '

'bon! '

'stamp!stamp! '

These judges from all over the world, regardless of whether they were close to or admired Huaxia before, are now facing this extremely simple 'soy sauce noodle', which also shows the original flavor of the ingredients to the extreme, and they all showed the due diligence of a judge. Professional ethics and conscience!
In front of food, it turns out that there can be fairness, even if it is only temporary.

"Over the past 50 years, I have woken up hundreds of times in my dreams,

I still remember that the autumn wind urges hot noodles, and people from Nanhe have stopped so far.”

"It's him, it's him, our friend 'Little Nezha'!"

The taste, the aroma of noodles, the flavor of onion, and the soy sauce all made Cai Chongjiu cry.

Unconsciously, I recall that autumn of that year, the bowl of noodles in that autumn, the person who made the bowl of noodles, and him who ate the noodles.
He really wanted to taste this bowl of 'soy sauce noodles' slowly and slowly, 'eat three hundred green onions a day, and grow up to be a Nanhe native from now on! '(Hey, he is so talented, I am impressed and moved by myself.)
Cai Chongjiu was overwhelmed by this bowl of noodles reminding him of the past, and he couldn't care less about asking Zhou Dong, and just stuffed the noodles into his mouth in a 'huh-huh-la-la' manner.

Dong Qishen, on the other hand, remained silent, and every time he raised his head to look at Zhou Dong, his affectionate eyes always made Zhou Dong misunderstand that the old man wanted to tell him about his wife.

"Boy Zhou, this soy sauce noodle is brewed in the old-fashioned way, soy sauce that has been melted into 'Jianglong'?

Where did you get it from?

You can't find such a good thing in Xiangjiang. Even if there is, I'm afraid few people know about it and even fewer people accept it! "

Yi Zhiyu has no past to trace back, just talking face to face, a mouthful of noodles, let him feel the changes in the soil forces between the north and the south, and the soil of China's wheat, but it's all muddy, thousands of miles of mountains and rivers, all of which are my land, Baodao Xiangjiang, Indivisible!
Apart from emotion, it is unavoidable to be envious of the strict selection of chopped green onions, the essence of the heat, and the correct aroma!

But in the end, when it came to the soup, what puzzled Yi Zhiyu the most was where did Zhou Dong get this kind of high-quality soy sauce that was truly naturally brewed and melted into a 'sauce dragon'?

Today, when blended soy sauce is rampant, and those soy sauce factories that brew their own soy sauce are trembling because consumers do not understand the original technology, everyone is in danger. This top-quality brewed soy sauce should have disappeared long ago. Could it be that this kid brewed it himself? Can't do it?

Zhou Dong smiled slightly: "Yi Lao is Yi Lao. I really didn't expect to eat soy sauce that has been melted into 'Jianglong'."

Yi Zhiyu stared: "Who do you look down on, kid?
Tell me, how did you get this soy sauce?"

　There will be another update later, about 10 minutes, correcting typos. . . . . .

　　
　
(End of this chapter)