Fine Rong is not a stewed fire and Texas grilled chicken, the older the soup, the better, and in order to compete for the old soup pot, it can even beat people's brains out alive.

If you follow the earliest practice in Guangzhou Province at that time, the fine paste at that time just began to pay attention to the filling of wonton and began to use egg noodles.

At that time, the fine paste was not made of broth, and it was still boiled in white soup just like the original wonton noodles.

Even the No. 1 'Lide Noodle Shop' in Xiangjiang Fine Rong now uses no more than two days of 'broth'.

This is because of the ingredients used in the soup base of fine sauce, the stewed grilled chicken pays attention to the word 'heavy', and the century-old soup has naturally become a legend;

From this recipe alone, we know that the main ingredients of the fine soup base must be earth fish meal and shrimp head, and the pork bones will only exist to remove the unique fishy smell of earth fish.

In fact, some famous gourmets believe that the fine soup base is less than a day and it is difficult to get rid of the fishy, but if two days pass, even if the new ingredients are added, a fresh word is lost, and the best time should actually be 1.5 days.

Lide pastry with two dates of broth, in fact, is already lazy to save materials, for many gourmets do not like,

It's just that the tall one is chosen among the Japanese people, and the fine Rong of other families is not as good as Lide, so these professional foodies can only accept it aggrievedly.

This is talking about soup, and the equally important noodles, in addition to the whole egg noodles that are made without adding water, must also go through the process of 'alkali desolation'.

If you want the noodles to be cool enough, you need to add alkali, but there are gains and losses, after the noodles are "cool", it takes time to make the alkaline taste disappear, which is "alkali", you need to put the noodles for one to two days to make the alkaline flavor volatilize naturally.

After listening to Zhou Dong's narration like a few family treasures, Lu Luxin frowned slightly and said, "I didn't expect you to know so much about Xi Rong, but why didn't you start boiling the base soup for Xi Rong yesterday?"

After all, there is still a difference between fine rong and Bazhen noodles.

Eight Zhen noodles are made of seven kinds of precious materials, and you, the holy hand of the white case, have to fry them first, and then they can turn ordinary water into the 'eighth treasure'.

Don't tell me that you have to mix earth fish meal, shrimp head powder and pork bone meal into the noodles...... This is fine Rong, you can't do this at all!"

"The Holy Hand of the White Case?

It turns out that Boss Hua has always secretly worshiped me like this, ashamed and ashamed. ”

Zhou Dong laughed.

"Okay, you, don't joke, there are less than three hours, and you're still in the mood to laugh. ”

Lu Luxin was really a little anxious, so she said that Zhou Dong was now far ahead of Yan Yi, the second place, by more than 30 points, and she didn't do that: "This is really not good, Old Zhou,

Do you think it's still the beginning of the last century?

The times are developing, even if the wonton noodles and the early fine noodles were boiled in white soup, but now it can't, diners are used to eating the improved fine noodles, I'm afraid no one will want to be nostalgic with you......"

"Well said. ”

Zhou Dong nodded: "Since Boss Hua knows that the wonton noodles and fine paste back then were boiled in white soup, why didn't he ask more why?"

"Why?"

Lu Luxin was stunned: "Why should I ask why?"

Zhou Aiguo listened to the music: "Teacher Lu, I can be sure that there is a problem with your Chinese grammar, and I wouldn't be able to speak like this if I were to change it." ”

"Go, go, don't call me teacher, your teacher is Zhou Dong, and now he's crazy. ”

"I'm not crazy, it's just that Boss Hua has a straightforward personality, is very arrogant in everything, and doesn't like to think deeply. ”

Zhou Dong said: "In the era when wonton noodles just appeared, there was no such thing as a base soup, and the reason for this was nothing more than two reasons.

First, the cost of boiling the base soup is too high, and the wonton with pork filling is already a relatively expensive food for ordinary people, and if the soup is made with earth fish, pork bones, and shrimp heads, how much will the cost increase?

Second, people in those days did not have much oil and water in their stomachs, and it was just right to eat a bowl of wonton noodles with pork wonton......

Lu Luxin sneered when she heard it: "You just pull it." ”

"This is really not, at that time, China was in chaos in the world, warlords were fighting, the people were struggling to make a living, many people couldn't even guarantee their daily fine grains, and occasionally had the luxury of eating a bowl of wonton noodles, you were seafood, and pork bone soup, isn't this harmful?"

Zhou Dong said with a smile: "Yuan Cangshan's list of instructions also says that the method of serving dishes, the salt should be first, the light should be second, the thick should be first, and the thin should be last.

This means that when the diners first start eating, the taste in the mouth is tasteless, and the food will feel very tasty if it is salty, and when they are almost finished, the diners already have a lot of salt in their mouths, and then the dishes will be lighter.

The same is true of the thick and thin theory, which tells us that chefs should adapt to local conditions and adjust and change at all times.

That's why the original wonton noodles and minced noodles didn't use broth as a base. ”

It was at this time! Zhou Aiguo immediately sent a rolling fart: "What the teacher said is really wonderful!"

"Hmmm......"

Zhou Dong nodded slightly, patriotic or very self-motivated, how serious do you think you are?

"Boss Hua, think about it, even for a delicacy like Yuan Cangshan, everyone has to advocate the principle of adapting measures to local conditions and people-made dishes, not to mention our juniors?

When it comes to people-made dishes, we are looking at the judges who have already tasted countless dishes in the arena.

Patriotic, it's time to answer questions, how do you analyze these judges?"

Zhou Aiguo was also blessed to his heart, and quickly replied: "These judges have already eaten too much food, and the chefs from Huaxia are eager to show their whole body skills and feed these judges into pigs."

No, no, how can pigs be happy with these judges?

At the end of the day, the south is sweet and the north is salty, the east is spicy and the west is sour, these judges are estimated to be almost overwhelmed, and the fat in the stomach is estimated to be three feet thick!"

"You kid is going to talk nonsense, what has become of the three-foot-thick oily fat?"

Lu Luxin has been in a good mood recently, and Zhou Aiguo will make her laugh all day long.

That's a good answer, and that's why I chose mince for dinner. ”

Zhou Dong said: "Fine Rong was originally just a snack, not a main meal, but here and now, there is nothing more suitable for dinner."

What these judges need now is not a bowl of fine puree with a thick soup base.

A bowl of light and sweet mince is actually more to their liking......