The reason why Xu Zhuo knew how to make cool skin was because of the skill of frying cold skin that he inadvertently got after helping Shi Lei.

But when it comes to rolling dough, it's a bit reluctant.

And......

Although rolling dough and liangpi are both "skin" generations, they are often placed side by side with rice peel liangpi in roadside stalls.

However, the practice of rolling dough is much more complicated than that of cold skin.

There are even steps for fermentation.

So Boss Xu thought about it and planned to refuse Zhou Wen's request.

For one, I really don't have much time.

Second...... Anyway, I'm also engaged, so I have to learn to avoid suspicion.

If other women did what they wanted to eat as soon as they said they wanted to, Yu Keke would probably feel uncomfortable in her heart, and the others didn't know what they would think.

In addition, Zhou Wen is a first-class beauty, so you have to pay attention.

Xu Zhuo thought about it, and was just about to reject Zhou Wen, when Sun Panpan, who was grabbing cold skin with Li Hao to eat, suddenly interjected.

"Boss Xu, you have to make the dough rolling, and Senior Sister Zhou and I will stay in the provincial capital to accompany your family Coco to the driving school test, otherwise let your family Coco be alone in the driving school." ”

Well?

Xu Zhuo didn't react yet, Yu Keke was excited first: "Panpan, do you really plan to accompany me to the driving school?" Great, great, I finally have a companion......

After the excitement, the girl remembered to ask Sun Panpan why she suddenly wanted to stay in the provincial capital.

Li Hao doesn't plan to go back this summer, but he won't stay in Linping City either, because he is tired of eating in Linping City...... I'm bored at home alone, so I just come to the provincial capital to learn to drive......"

As for Zhou Wen learning to drive here, it is mainly convenient to take on the live broadcast work, and she has saved a lot of money and plans to buy a car.

Zhou Wen proposed to make dough rolling, Xu Zhuo could refuse, but Yu Keke proposed it, and he couldn't refuse.

"Honey, I haven't eaten much dough yet, can you make it for me to taste?"

When a woman says the word dear, no matter what she asks, don't even think about refusing.

At least not outright.

Otherwise......

It's definitely a family storm.

This is not Boss Xu's summary, but the experience learned from Chen Guifang and Xu Wenhai.

When she was a child, every time Chen Guifang wanted to spend money to buy, she would use this numb tone to talk to Xu Wenhai.

The standard is learned.

Xu Zhuo is not really resistant to rolling dough, and he also wants to try it out.

So he pushed the boat down the river and agreed.

However, Xu Zhuo wanted to ask Sun Panpan, if she didn't make the dough rolling, would she really stay in Linping City for a summer vacation honestly?

Even......

Can't hold on, right?

Compared with cold skin, rolling dough is indeed difficult, but in the eyes of Boss Xu, who is proficient in pasta, this difficulty is ......

It's not that big.

First of all, there is the existence of clear noodles, so you don't have to work hard to wash the gluten, and you don't have to clarify the noodles for a few hours.

Just like making cold skin, you can directly stir the sauce you want to use.

However, this is not possible at this time, because the dough juice has to be stirred and then sprinkled with baking powder to ferment.

It's 3 p.m., and if you do it now, the juice will rise at 12 a.m. at most.

So in order to get a good night's sleep, Xu Zhuo plans to get the noodle juice right tonight, so that when he comes tomorrow, he can make it directly.

After eating the cool skin, Li Hao drove Xu Zhuo's car and pulled Zhou Wen and Sun Panpan to the driving school to sign up.

Yu Keke was worried about being teased by the teacher at the driving school, so he didn't go with him.

Xu Zhuo returned to the kitchen and continued to busy his work of making pork liver.

The dish of bandit pork liver, if you make it alone, you need to make all the steps.

But once the recipe is applied, the steps are broken down.

For example, the steps of cutting pork liver, marinating pork liver and oiling can be made when preparing vegetables.

Wait until there are guests to order, just stir-fry it with chili peppers.

This is not only fast, but also much more efficient.

When he was busy in the evening, Xu Zhuo began to prepare the dough juice for rolling dough.

This dough sauce can't be as thin as making cold skin, it has to be stirred thicker, just like porridge.

After stirring, Xu Zhuo sprinkled some baking powder into the basin.

After mixing the baking powder, he put the basin on the lid and placed it in the corner of the kitchen.

Xu Zhuo came to the store in the morning, and as soon as he entered the kitchen, he smelled a sour smell.

"Xu Zhuo, what did you do in the kitchen? It smells sour, is it bad?"

As soon as Jianguo saw Xu Zhuo, he chattered, which made Xu Zhuo a little helpless.

"This is the sauce used to make dough rolling, and that's how it tastes. ”

That's what he said, but the specifics are accurate, and Xu Zhuo doesn't know.

When I found the basin and opened the lid, a strong sour smell wafted out.

The juice in the basin has been precipitated overnight, and a lot of water has been clarified on it.

The underwater juice is still fermenting, and from time to time a sour bubble will appear.

Xu Zhuo carefully poured out the water inside, and when only the thick noodle juice remained, he began to prepare for the next step.

This step is called nourishing noodles.

Specifically, pour the fermented dough juice into the pot and stir it repeatedly with a wooden stick after turning on the fire.

This step is not complete until there is less moisture in it and the juice becomes a non-sticky dough.

Online tutorials say that in order to prevent pots and pans from sticking beyond recognition, it is best to use non-stick pans.

Xu Zhuo looked at the single-handled wok and amphora wok hanging next to him, a little helpless.

In the back kitchen of the restaurant, there is no such rare object as a non-stick pan.

However, after sliding the wok, it also has the effect of preventing the pan from sticking.

Xu Zhuo picked a large amphora wok, and after sliding the pan repeatedly, he poured out the oil in it and began to make nourishing noodles.

First of all, he poured the sauce from the basin with the soup and water, turned on a low fire and slowly boiled.

Then he took the chopsticks and stirred them in the pot.

It is very interesting to see that the pot is full of noodle juice with soup and water, and there is a lot of water.

But every time you stir it with chopsticks, a thick layer of batter will appear at the bottom of the pot.

It's like scrambled eggs, the surface is still egg liquid, but egg pieces have gradually appeared at the bottom of the pan.

However, noodle noodles can be more time-consuming and physically demanding than scrambled eggs.

It's okay to use chopsticks at first, because there is more water in the pot.

But in the end, when a large ball of batter appears in the pot, the chopsticks are no longer usable.

Xu Zhuo had no choice but to use the rolling pin in the store for emergency.

By the end of the day, all the batter had stuck to the rolling pin, and the batter had become somewhat transparent and had a lot less moisture.

When the dough was not sticky, Xu Zhuo turned off the heat, carried a rolling pin on the cutting board, and carefully removed the dough.

Then knead it while it is hot to form a smooth dough.

Next, it's time for the most important step in making the dough.

Roll...... Cheek.

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