I used to be a liar, but now call me a cooking god!

Jiang Zhou dictated while kneading the dough in his hands. His movements were neat and tidy, and his handsome appearance made this simple kneading of dough pleasing to the eye.

After he kneaded the dough, he put it in a basin and gave Tao Li instructions again.

"There are also tricks to letting the dough rest. It has a lot to do with the temperature and humidity in the air. The higher the temperature, the shorter the resting time, and the lower the temperature, the longer the resting time. It is not fixed. It must be 30 minutes in summer and one hour in winter. This is also the key to making the dough chewy. I will teach you how to tell whether the dough is well rested."

Tao Li held a half pencil that he found from somewhere in his hand and kept writing on his notebook. After he finished writing, he thought the next step was to start teaching him how to fry the toppings. As a result, Jiang Zhou said, "Now knead a ball of dough for me to see."

"It's better not to?"

Tao Li had considered rolling noodles by hand before. At that time, there was a large bowl of noodles in front of him. When he stretched out his hand, his left hand touched his right hand, and his right hand touched his left hand. He collapsed and finally got a lot of flour on his hands before he could barely knead the noodles into a ball.

The steps of rolling the noodles were not formed at all, not to mention the steps of putting them in the pot. He felt embarrassed even if he recalled the scene for a while.

After the master taught him the trick, he could practice privately for two days to ensure that there were no problems before opening the shop. If he kneaded the dough into a paste in front of the audience in the live broadcast room, it would not only bring bad luck to the master, but also bring social ruin to himself.

"Knead it, I'm here."

Tao Li dared not disobey the master's words, and could only bite the bullet. He recalled Jiang Zhou's previous operation in his mind. He began to add water to the flour and knead the dough. If there was any inappropriate operation, Jiang Zhou would remind him.

When a dough was completely kneaded, Tao Li was stunned by the smooth and round dough, the clean hands, and the basin without any flour.

This is the dough he can knead!

"Master, I did it, I really did it, the basin is smooth, the surface is smooth, the hands are smooth, this is really what I did."

The success at this moment gave Tao Li great confidence. When Jiang Zhou taught him to fry the toppings, he had straightened his back with an expression that said I can do it again.

"The toppings of the noodles have more soup, which is convenient for mixing noodles. In order to ensure that the taste is more delicious, you should prepare some soup every day, which is specially used for toppings. Bring me the pen, and I will write you a soup recipe. In addition, you can't control the heat of frying shredded pork. Replace the meat for shredded pork with tenderloin, which will be more tender and smooth."

The cost of making noodles in this way will rise sharply. Tao Li certainly couldn't afford the previous price and business, but it will be different in the future. With his popularity and the taste made by Tao Li, there is no need to worry about no one eating.

After explaining the precautions, Jiang Zhou didn't look at the various side dishes in the kitchen, and took the pickled mustard and the shredded pork prepared by Tao Li, preparing to make the pickled mustard and shredded pork noodles that Tao Li had just made again.

This dish requires simple ingredients, that is, pickled mustard, shredded pork, and a little onion and other side dishes.

They were all ready to heat the pan with oil, but Jiang Zhou suddenly found that the shredded pork was not cut correctly. He looked at Tao Li with a hard-to-speak look, put the shredded pork aside, and took a piece of meat again to start cutting.

"The thinner the pork is cut, the more tender it will be when fried. The pork should be cut along the grain to make it tender and smooth."

Tao Li swallowed his saliva, smiled awkwardly, pretended that he didn't know about this, and wrote it down in his notebook.

In fact, it was written in his study notes that pork should be cut horizontally, but he didn't remember why it should be cut horizontally.

When he first opened the store, his business was good for a while, and some old customers came frequently.

After opening the store for a while, because the business was good and it was busy, sometimes in order not to lose customers, he fried the toppings in any way that was convenient.

Just like this pork, it was the same whether it was cut horizontally or vertically. No one said anything after eating it, so he didn't think about this problem again. Every time he cut the meat, he just cut it, wherever it was convenient.

Later, the business in the store gradually became light, and those old customers stopped coming after eating, leaving only some workers who were doing development nearby.

So, it turned out that these apprentices brought bad luck to the master.

He didn't follow the instructions after taking notes, how could the product be done well?

Why didn't he follow the instructions?

Why did he omit steps for convenience?

If he is not ordinary, who is ordinary!!!

Tao Li kept reflecting on himself in his heart, while Jiang Zhou also started to fry the toppings.

He greased the pan and poured in the marinated shredded meat. The pink shredded meat slid smoothly in the pan. As Jiang Zhou flipped the pan, the shredded meat slowly turned brown and white. He poured pickled mustard into the pan...

As he moved, the kitchen gradually smelled a fragrance.

The people in the program group smelled the fragrance, inhaled continuously, and their faces flushed with excitement.

AlthoughAlthough they followed Master Jiang every episode, the number of times Master Jiang personally cooked was getting less and less. Every time they ate, they ate the upgraded version of Master Jiang's apprentice. It was delicious, but it was not as delicious as Master Jiang's own cooking.

Now they finally have the opportunity to taste Master Jiang's cooking skills again, how can they not be excited.

One by one, they were ready to go, with their knees slightly bent, one foot supporting the body, and one foot lightly tapping the ground, ready to run, just waiting for Master Jiang to bring the noodles to the table, and then rushing to grab the noodles as soon as possible.

Chen Zihang, who was standing aside and taking notes and studying seriously, suddenly discovered the little movements of the people in the program group and became nervous.

It was also the first time for him to eat the topping noodles made by the master. It would be a pity if he couldn't grab it. He didn't take notes. Anyway, there was a live broadcast replay. He would watch the replay and sort out the tricks he could learn.

Looking around the hall, he accurately found the disinfection cabinet in the corner. He took the bowl and chopsticks, and the program crew members next to him followed suit, each holding a small bowl and chopsticks.

The pickled mustard and shredded pork topping is simple to begin with, and a large bowl was cooked in a few steps.

Today the temperature is high, the weather is hot, and the noodles have risen. Jiang Zhou rolled the dough flat, cut it into strips, put it in the pot and cooked it. He added noodle soup to the big soup bowl for seasoning, put the noodles in the bowl, poured the toppings on the noodles, and the fragrant noodles were ready.

The photographer was very discerning and gave all the shots to this big soup bowl.

The noodles that caught my eye were indeed as Master Jiang said, with a light sauce-colored soup, and the soup was clear, and the snow-white noodles piled inside could be clearly seen.

The most eye-catching thing is the toppings on the noodles. The light green and yellow pickled mustard shreds are mixed with brown and white pork shreds, and the green and red pepper shreds add a good color to the toppings. At first glance, it is red and crispy, and it makes people feel hungry just by looking at it.

I don’t know how Master Jiang did it. Obviously, all the side dishes are the same and cut the same, but after frying, this pickled mustard and pork noodles are better looking.