Long Potian and Cheng Qian can be regarded as good at eating, and the noodles they order are also representative.

The crab shell yellow is a typical Jincheng pastry, and the method is not complicated, it is nothing more than adding oil noodles to the flour, covering it with sesame seeds, and sending it to the oven to bake it until it is golden brown.

In essence, it is actually a branch of baked cakes, and if there is a secret, it depends on whether the master treats the diners sincerely.

To make crab shell yellow, the first thing is to use high-quality Guanzhong flour, the flour here has a chewy texture and natural wheat aroma, and the second is to knead a few more layers of oil noodles, this step is simple and simple, but difficult to say.

The difficulty is that if there are too many layers on the oil surface, it will lose its wheat flavor and become oily, and if the number of layers is too small, it will not reflect the crispiness.

In fact, the requirements for this pastry are not too high, and those with high understanding can achieve perfection in three months.

The real difference lies in the work of the oven. Chinese chefs are naturally contemptuous of the 'imported product' of the oven, believing that this thing is simply a fool's operation, and there is nothing to study.

They tend to put the food they want to bake in the oven, set the heat and time, and wait for it to come out of the box, which is a big mistake

Huai Liangren invited Zhou Dong to eat, and made a French baked lobster, which was also used in an oven, and it was made of three lobsters' tail meat, for which the three-Michelin-starred chef watched three ovens at the same time, and fine-tuned from time to time to make three servings of shrimp meat in the same heat, if it were not for Zhou Dong's 'poop', he would not be able to eat it at all.

The old shop in Jincheng that makes crab shell yellow, in fact, is the same, the master treats the oven with thought and sincerity, always has to watch the oven fire, and fine-tune it at all times, just like the master on the stove controls the fire, so as to achieve 'crab shell golden' and the sesame seeds on it are not charred or tender.

Zhou Dong also went to the front hall of Su cuisine to taste this crab shell yellow, and he didn't dare to compliment the white case master of Su cuisine, the sesame grains on the crab shell yellow were the same heat, but the pastry itself was baked, which was the inevitable consequence of not enough research on the oven and not enough sincerity for diners.

However, now that he knows the problem, he naturally pays special attention when he practices in the back kitchen of creation, and after practicing thousands of times, he dare not say that he will be able to surpass the old Jinling store, and there is no problem in ensuring the original taste.

As for the milk noodle soup, in fact, the technical content is not high, and the emphasis is on the real ingredients. Fresh pork bones, pig's trotters, fragrant elbows, and chicken are simmered in a fragrant milk soup, and then boiled water leaves are added to it, and the soup is like milk, and the flavor is very mellow.

People who don't know think that the boss put the milk powder in, but when they meet the recklessly, they ask the boss what brand of milk powder do you put in? The boss can chase this goods with a knife for two streets!

The reason why several old men said that Cheng Qian would order it was not because of how difficult it was to make this milk noodle soup, but because she asked the breakfast department without a 'milk soup pot' to make a pure milk noodle soup, which was extremely difficult.

The difficulty is that there is no milk soup pot in the early department, and everyone in Sichuan Province knows that if you want to eat pure milk noodle soup, you have to go to a restaurant specializing in selling milk soup noodles, where there is an old soup that changes bones and meat without changing water every day, and this original taste is not possible in five-star hotels.

Because the soul of milk noodle soup is in the soup, not in the noodles. If you eat milk noodle soup in a time-honored restaurant, you will find that the boss boils the water leaf noodles with water, drains the noodles into a bowl after cooking, and then pours the milk soup in the old pot and finishes the matter.

This pot of milk soup is like an old pot boiled, in addition to the main ingredients such as pork bones and pig trotters when the pot is boiled for the first time, it is possible to put green onions, ginger and star anise peppercorns, in order to remove the meat, and wait until the first pot of soup comes out, with the old soup, then skim off the star anise peppercorns, add water for new pork bones and pig trotters and other main ingredients, at this time only put ginger slices, all kinds of spices and even green onions can be discarded!

This is because star anise peppercorns will destroy the color of the soup, and after the first pot of base soup has gone fishy and become a 'cooked soup', then adding new ingredients only needs to clean the main ingredients to enter the pot, and then the first pot of 'milk soup' really begins to be born.

But even if it is the second pot of soup, it is not a real milk soup, and if you want to give birth to a pot of old soup with a mellow flavor and like milk, where will there be enough time in a day? If the old soup does not come out, then the ordinary water leaf noodles will not be able to enter the soup flavor, and it will not be considered milk soup noodles at all.

Therefore, Dong Qishen and Huang Mingju said that Cheng Qian can order something, this time it depends on whether the 'little junior brother' has a true teacher; if the teacher comes to make it, even if it is too late to make old soup, it can still make a bowl of milk soup noodles with pure taste, which is called the means of the god chef!

These two pastries test the chef's kung fu in the oven, and the other test how the chef solves the problem with his cooking skills when the conditions are insufficient, although they are not easy, but in Zhou Dong's opinion, it is nothing. But this middle-aged man was mysterious, and what he said about 'long-lost pasta' made him very interested.

Smiled and asked the middle-aged man, "What kind of pasta does Mr. want to eat, please name it?"

"The noodle dish I said must have been heard of by those of you who are diligent in your life, it is the 'Eight Treasures Noodles' recorded by Mr. Kasa Weng in "Idle Love"!"

The middle-aged man smiled and said, "But what I want is not the 'Bazhen noodles' that deceive the world and steal their names on the market now, but the real original Bazhen noodles."

I heard that Chef Xiao Zhou's cooking skills are amazing, and he is a diligent genius, I don't know if you can do it?"

"Mr. Kasama's Hachijin noodles?"

Zhou Dong's eyebrows furrowed slightly, Liweng is Li Liweng Li Yu, everyone is delicious. But he is also an intern at a technical school, and he is ashamed to say that he has never seen Li Yu's "Idle Love".

But since there are books about it, it should be possible to make it!

Why does this middle-aged man say that it is a lost pasta, is it too exaggerated? With the help of the kitchen god system, one hour in the kitchen can be exchanged for a month's practice time, and I really can't make these eight treasured noodles if I don't believe it!

After all, the young man was vigorous, and Zhou Dong was about to agree after thinking about it, but there were several old men next to him.

Dong Qishen got up and said coldly: "Little ...... Master Xiao Zhou, you wait a while. I'm afraid this gentleman is not here to eat, but to embarrass someone, you don't have to promise him to make this noodle!"

Zhou Dong was stunned for a moment, and wanted to ask why, but saw Huang Mingju also get up and sneered: "This gentleman, may I ask your surname?

The middle-aged man smiled and said, "Don't be expensive, my surname is Zhu." Don't get me wrong, this old gentleman, although I love to eat and know how to eat, I am not a person in your industry. ”

"It's okay if it'...... not"

Huang Mingju's face softened slightly, nodded and said, "Maybe you just read this book and came to make random requests, and you don't know where these eight treasures are difficult."

Since you're not a colleague, it's not a deliberate attempt to embarrass my family...... Master Xiao Zhou, let's forget about this matter, you can change another pastry.

As long as it's not 'Bazhen noodles', then everything is easy to say!"

The middle-aged man said strangely: "This old gentleman, I don't understand what you say. Yes, I saw this noodle from a book, and I also saw from some books the amazing admiration of his friends after eating this noodle.

I don't have any other hobbies, but I love this stuff alone, and I once found some so-called 'Bazhen noodles' to eat, but the taste is completely different from the one recorded in the book.

At that time, I realized that this noodle dish had probably been lost a long time ago, and I was just a little strange, why there are so many excellent chefs in China, but no one can restore this noodle?

Today is my luck, so I took the opportunity to win the lottery and asked Master Xiao Zhou to make this 'Eight Treasures Noodles'.

I think that with Master Xiao Zhou's white case attainments in Goubuli and egg cakes, I may be able to satisfy my long-cherished wish for many years.

Who is the old gentleman, why did he refuse me for Master Xiao Zhou?"

Huang Mingju saw that he was really a layman, but it was not easy to look at him coldly, and shook his head slightly: "You are not a person in this industry, how do you know the mechanism in this face." Li Liweng, this person, tsk...... Let me say what's good about him......"

The middle-aged man frowned and said, "I really want to eat this 'Bazhen Noodles' recorded in the book, and ask the old gentleman for advice?"

With his experience and insight, he can naturally see that these old men are not ordinary, maybe they are diligent masters, so they speak very politely.

"Haha, since you don't understand, my old man will let you understand. ”

Yi Zhiyu smiled: "You just said that this noodle was lost, right?"

In fact, this is only half true, because Li Liweng is an old guy who is very sullen and loves to embarrass future generations, and he has never passed on this aspect to anyone!

Damn, it's not even passed on, it's not called lost, it's deliberately extinct?"

Zhou Dong was also puzzled: "Yi Lao, but this gentleman said that there is such a practice in the book?"

Yi Zhiyu rolled his eyes when he heard this: "There is a hair! If you believe the record in that book, you will be killed by this old Mr. Li, and he is a problem for future generations!"

He's an old guy who digs holes professionally! You can believe what the book says?"