If Zhou Dong knew the explanation of the dragon god to the black ~ silk young woman, he would definitely praise him for being a genius.

Although there are still many far-fetched points in this explanation, and it may not be the real reason for the name of 'Bubuleng Meat Dumpling', it is inadvertently consistent with the original intention of the research and development of 'Bubuleng Meat Dumpling'.

This kind of meat dumpling method is not Yuan Mei's originality, but he accidentally ate it in Guangdong Province, or used many means to explore the mystery, or relied on his own amazing genius to speculate the method, although it was later recorded in the "Suiyuan Food List", it was definitely not Yuan's first creation.

Although Yuan Mei, the old fox, is very secretive, it also reveals two important information, first, the meat is tender and the tendons are removed, and the second is that it is filled with pork skin simmering paste, which is the reason why the meat dumplings are so delicious.

The so-called 'return to the roots', in fact, this upside-down meat dumpling has a lot of similarities with Goubuli, to eliminate the influence of meat tendons on the taste as much as possible, and also to make a fuss about the filling, but one is to use pork rib broth into the filling, and the other is to use pork skin simmering paste into the filling.

In the use of noodles, Goubuli is more complicated, the advantage of semi-made noodles makes Goubuli only need to chop the stuffing and break the tendons, and the Bu Bu Ridge meat dumplings are not half-haired noodles, the so-called 'pasted noodles', which is actually reflected in the Yuan family's dining table.

The hot noodles are beautiful, the taste is hard, and it is easier to achieve 'non-edge', but when it comes to the rich taste, it is far less than the half-made noodles, so the requirements for the filling will be higher.

Not only should the most tender meat be used in the dumplings, but also the tendons should be removed, and the pork rib consommé is not enough, and the pork skin paste must be used to fill the filling.

What is pork skin simmer ointment? People who have eaten pork skin jelly should be very touched, that is the essence of pig skin, which has the effect of tonifying and nourishing qi, and some of the so-called 'ejiao' on the market are actually made of pig skin......

This pastry has no secrets in front of Zhou Dong, who has been ignored many times, not to mention that even Yuan Ziliang's experience has been 'eaten' by Zhou Dong under the perfect taste, and now he is cooking this pastry, just like a dog ignoring it.

After a few days, the fat man felt that the boss was getting more and more godlike.

Where is the most tender meat in pigs? Many people think it's pork loin, but it's wrong. The most tender meat of the pig is on the crescent bone, which is the part that is attached to the brittle bone, under a thin layer of fascia!

To take this kind of crescent meat, you must first remove the bones, and then remove the fascia, it is not impossible to change to an ordinary chef, but it takes a lot of time, but in Zhou Dong's hands, I saw that the knife was as light as snow, and there was no pause, but in just a dozen minutes, the bone in front of me was bone, the flesh was meat, and the tendons were tendons.

Zhou Dong patted the shoulder of the fat man who was already dumbfounded: "The meat is chopped into pieces, it must be one-third the size of a mung bean, but don't chop it into meat puree for me." I'll check it back, and if there is a grain of meat that doesn't meet the requirements, I'll ask Mr. Liu to deduct a hundred yuan from you. ”

"Boss, you don't have to be so ruthless, right?"

The fat man first practiced knife skills in Lu Kitchen, and then followed Zhou Dong for a few days of 'rapid assault' training, during which time he was responsible for the work of chopping stuffing with Goubuli, and the knife work was actually not what it used to be. Although this crescent moon meat is irregular and the most difficult to handle, as long as his current knife skills are cautious, it will just take more time.

But it's time to show weakness, the boss is so perverted~ perverted, let him chop the crescent bone this time, the ghost knows what he wants him to chop next time?

When the aroma of 'upside-down meat dumplings' began to waft in the breakfast department, the black~ silk young woman turned around and gave Long Dashen a sweet smile, and walked into the store with a beautiful step in the spring breeze.

After ordering a 'bumpy meat dumpling', the young woman wrote down such a passage in a memo on her mobile phone.

'Zhou Dong is likely to be another genius in the culinary world after Huai Liangren, but it is only possible.

Because so far, the dishes that Zhou Dong has shown in public are only 'fried double crispy'.

Although it is suspected that it was made, there is no evidence for the moonlit night of the twenty-four bridges that appeared in the ideal life, and this dish is not among the Chinese recipes, and there is also a lack of judging criteria.

Although he had a good performance in the early part of the Ding Food in Chudu Kyushu, and even became the king of contemporary Chinese noodles because of cracking the 'Eight Treasures Noodles', it can only prove his ability in the white case.

Although he has shown outstanding talent in the red case and on the stove, and although he has been recommended by Huai Liang, the winner of the French Blue Ribbon Medal, and several Qinxing grandmaster-level seniors, and even Mr. Zhu Yanping, chairman of the Yellow River Group, I think he is still not enough to qualify for the competition, let alone become a seeded player like Huai Liangren.

Today, though, may be a turning point.

It was originally a routine investigation, but I was pleasantly surprised to see that he launched the 'upside down meat dumplings' recorded in the "Suiyuan Food List".

According to the information we have, he went to Kyoto a few days ago, and met Cangyanshan, the king of Chinese wine, at an auction to fight wine, and was praised as the god of Chinese wine by Cangyanshan, and he appeared at the auction at the same time as Yuan Zidan, the owner of this generation of Suiyuan......

At this point, the young woman paused slightly, looked up at Zhou Dong, who was busy in the back kitchen, and continued: "I have reason to believe that the time for him to learn to make pork dumplings is very short, and this is just the best opportunity to test his ability to learn and comprehend.

Even if it is still a white case, we can also judge whether he is really a rare genius in a century, as several recommenders said.

The world is infinitely tolerant of geniuses, and if he can get 80 points from me for this up-and-down meat dumpling, I personally think that he will have the qualifications to be nominated by the organizing committee and compete for the shortlist.

I hope so...... If he is competitive enough, the organizing committee of the competition can justifiably throw an olive branch to the Yellow River Group and the Shangzhou Group......

"This lady, your bumpy meat dumplings have arrived. ”

The waitress brought a basket of hot dumplings and opened it in front of the young woman, and suddenly a fragrance rushed out, making the young woman's eyes widen slightly.

The layman looks at the liveliness, and the insider looks at the doorway.

Just smelling the aroma of the meat dumplings, the young woman knew that Zhou Dong really deserved the title of the king of Chinese noodles, and the meat dumplings he handled were not only just right, but also did not have the slightest smell of pork.

This was not a difficult task, but she could tell through the fragrance that Zhou Dong only used ginger in this meat dumpling, not even green onions.

It's easy to say that ginger is not the same as Baiwei, but how many people can really use only one ginger when processing meat-wrapped meat dumplings?

"He should have only studied this noodle dish for a few days, and he has reached this kind of realm where he can 'abandon all the ministers and blindly become a king'? It seems that I can look forward to it......"

The young woman picked up a meat dumpling with chopsticks, lifted it more than half a meter high, and then loosened the chopsticks, allowing the meat dumpling to fall back into the cage drawer.

The waitress looked puzzled: "This lady, what are you doing, you will break the dumplings like this." ”

"Hehe, if it breaks like this, then you don't have to eat this cage of dumplings......"