The whole duck egg noodles that have walked through the alkali are still moderately soft and hard before being pressed by the bamboo bar, especially in Zhou Dong's hands, and it is even more arbitrary to rub and knead the round.

Pull down a ball of whole duck egg noodles with your hands, and gently push and press on the noodles to become a long spread sheet of dough.

The feeling of fluidity is as if someone has rolled out a fine Persian carpet and rolled it out without the slightest hindrance.

Earth fish meal is ready-made, this is actually flounder, because the natural fishy smell is larger, it must be dried and milled before it can be put into the surface.

Fine Rong is a famous delicacy in Xiangjiang, and the organizing committee of the competition naturally prepared high-quality earth fish meal, which did not require Zhou Dong to spend extra effort.

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

I have the experience of making Bazhen noodles, using a dryer to dry the shrimp head, and then handing over the rough work of grinding flour to Zhou Aiguo, this is the benefit of having students, not only do teachers not need to pay salaries to students, but they can also enjoy the fun of being patted every day.

Pork bones were originally used to neutralize the fishy smell of the earth in the fine paste soup, which also made the fine paste soup thicker and greasy.

But here and now, what Zhou Dong wants to do is a bowl of 'fine paste' that returns to its roots, is refreshing and refreshing, but does not lose its fresh and sweet taste.

Therefore, the pork bones were directly discarded by Zhou Dong, and he gently grabbed a handful of fresh powder that had been mixed by Zhou Aiguo, and at the same time launched the legendary vegetable washing skill, which instantly removed the fishy smell of the earth fish and shrimp heads, and directly improved the fresh and sweet taste of the two to +5 quality.

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

For example, the quality score of East China white pig in pork is about 6 points, and the fully stocked Tibetan fragrant pig is 8.5 to 9 points.

The earth fish meal and shrimp head provided by the organizing committee of the competition are all good products with about 7 points, and they were gently grabbed by Zhou Dong and directly upgraded to a masterpiece, where do you need to use pork bones to neutralize the fishy smell?

Zhou Dong grabbed the fresh flour and gently wiped it on the long noodles, then evenly spread it on the dough sheet, then held up one end of the dough sheet, rolled it back to the other side, wrapped it into a cylinder and pressed it at both ends, turned it into dough again, and then spread it out again and smeared with fresh flour.

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

"Sure enough, it's the same technique as Bazhen noodles, but when you make Bazhen noodles, you have to fry the noodles in advance, and there are no fishy ingredients like earth fish in Bazhen noodles.

If you knead the earth fish and shrimp head powder directly into the noodles, won't you be afraid to make a bowl of fishy 'fine paste'?"

Lu Luxin was a little worried, in her opinion, Zhou Dong's operation might as well simply abandon the two ingredients of earth fish and shrimp head, and return to the earliest fine paste method.

With white soup egg noodles, you can at least 'not seek merit but no fault', and then put some thought into the wonton, she believes that the wonton made by Zhou Dong is definitely the finishing touch.

"All kinds of ingredients have an interactive effect, and when the fish meal is wrapped in the noodles, it has the effect of removing the fishy smell.

If you use chicken soup, you have to have all kinds of means to eliminate this fishy smell, but after the chicken powder is put into the noodles, there is no need to worry about it at all, this is the truth that cooked noodles turn fishy.

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

This is actually a very simple truth, but after the improvement of 'fine paste', chefs often think about how to work on the soup base, but it is difficult to change their thinking to use the principle of 'cooked noodles to turn fishy'.

It's just that the proportion of fresh powder added to the noodles is difficult to grasp, and if there is less, the flavor is not enough, and the more will not be able to melt the fishy gas.

Zhou Dong has practiced thousands of times in the back kitchen of creation, but he still can't guarantee a 100% success rate, so in order to be perfect, he has to spend appreciation points to use legendary vegetable washing skills.

Lu Luxin was stunned by him: "Yes, familiar noodles turn fishy, why didn't I think of it?"

"That's right, the methods my teacher came up with are the best, wonderful, quack!"

Zhou Aiguo is another sycophant.

Some students slapped their ass like the finishing touches at the critical moment, Zhou Dong was still in a very good mood, but he didn't expect that he would accept a student from the healing department, and nodded: "Boss Hua praised it,

With this kind of whole egg bread wonton mixed with fresh flour, you can unify the taste of noodles and wonton, and secondly, you don't need to add shrimp meat to the wonton filling, after all, the most authentic wonton is still seven lean and three fat pork filling.

This is going to be troublesome to the boss of the flower, please cut all the meat filling into one-third of the meat particles the size of mung beans, and the error must not be half a millimeter.

If you still have the strength to spare, it is okay to teach patriotism by the way, his sword skills need to be improved. ”

"Forget it, it's more troublesome for him to cut this filling than for me to cut it myself,

Besides, he's your student, and he always asks me to teach, am I tired?"

Although Lu Luxin is complaining, it is more like being coquettish, the standard of fine rong is one or two sides per bowl, four wontons, even if a hundred bowls are provided for dinner, how many fillings can be needed?

What's more, Zhou Aiguo is really the most talented student she has ever seen, and under her patient teaching, she only failed twice before she could cut out the standard filling that Zhou Dong requested. If it was Pan Ke, a fat man, it was estimated that it would take a hundred and ten yuan of rice paper to do it.

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

The bar of the bamboo rising surface is not just anyone who can press, to pay attention to the waist loose belly, ups and downs, both need to be forced, and can not use turbidity,

Even Zhou Dong didn't expect this kid to be able to master the trick so quickly, not only pressed the dough hard enough, but also left a bamboo bar pattern representing authentic bamboo noodles on the dough!

The whole duck egg noodles that were skillfully added to the fresh powder by Zhou Dong were thrown under the bamboo pole and pressed into a dough, and then turned into a ball of strong and powerful bamboo noodles under Lu Luxin's black iron knife, and when a whole hundred or so dough of one or two were made, four hundred standard wontons with 'goldfish tails' had also been formed in Zhou Dong's hands.

"It's time to hang up the dinner card.

We are limited to 100 bowls for dinner, and each judge is limited to one bowl......"

Zhou Dong first put the spoon into the bottom of the bowl, put four of the wontons that had been cooked and crossed the cold river on the spoon, then scooped a bowl of boiled noodle soup, and finally put the boiled Zhusheng noodles into the soup.

At this time, the delicate and strong Zhusheng noodles gently spread out on the soup noodles, like flowers blooming, but they will not come into contact with the wonton below.

Fine Rong, pay attention to the three major elements of 'pressing soup', 'wonton supercooling' and 'soup floating noodles', if you can't do one, it's all called Hulai.