The characteristic of a single high skill is that once the host is used, it has the same level as a senior technician.

Zhou Dong's current single high-tech skill is Goubuli buns, at this time he is a rare senior technician in China; as long as it is the content that needs to be involved in making Goubuli, such as hanging soup, stuffing, noodles, and buns with eighteen pleats, everything is perfect.

Master Zhang and Master He wanted to help, but they were stopped by Zhou Dong.

What he wants to do now is not the food produced on the 'assembly line', but the essence of the buns, and naturally he has to operate every step by himself, and no one else is allowed to interfere.

Liu Changqing and several masters who were watching were not surprised, this classmate Zhou has the temper of a top chef?

Diligent people know that the more high-end the hotel nowadays, the more subdivided the procedure. For example, this is the case with Kyushu Ding Food, which has a clear division of labor from the water table to the stove, and the advantage of this is that the food is served quickly, and the quality of the food is relatively stable, which is suitable for large-scale operation.

But the dishes that really have a soul are not made in this way, don't you see those private dishes in the Yanjing courtyard? From the selection of dishes, washing vegetables, cutting vegetables, side dishes, and out of the pot, the chef is done alone, but he is afraid that there will be a problem in any link and smash his own brand, which is called standard private dishes.

Several chefs of Kyushu Ding Food occasionally do this, that is, they meet experts who know how to eat, and things produced on the assembly line will be laughed at.

But you're just making a bun and just call it a dog, right? Is it necessary to put on a rack of top private chefs?

This kid shouldn't be a good thing, right? Liu Changqing really muttered a little in his heart. If it weren't for Shang Shicheng and Hua Yidao, he might have stopped on the spot, what are you pretending to be an intern of Qingxiang in front of several masters, don't spoil my meat and noodles anymore......

The dog ignores the three elements: noodles, stuffing, and stuffed pork rib soup. The production order has long been clearly listed in Zhou Dong's mind.

Semi-made noodles are also used, so the first thing to do is to prepare this distribution noodles. Zhou Dong chose Fuqiang powder, coarse fiber powder produced in Tianshui and baking powder produced in Hui Province.

Coarse fiber powder can improve the taste, and is rich in various natural vitamins and vegetable proteins, while the Hui powder that Master Zhang once asked about is grown in the interval between two crops of rice, although the nutrient content is not high, it is the most viscous baking powder, and the cooked noodles produced with it are the most suitable for the ratio of half noodles.

As for Fuqiang powder, don't look down on this kind of road goods, it has the strongest original fragrance of wheat, and it is one of the indispensable raw materials for making dogs.

The three kinds of flour were quickly mixed together in Zhou Dong's hands, and he didn't need a scale at all, he grabbed it directly.

Suddenly grab a handful of this, suddenly grab a handful of that, and there are several stages of adding water, and the speed and amount of water added are different each time. Connoisseurs know at a glance that Zhou Dong's rhythm is natural!

Liu Changqing and several masters saw that their eyes were dazzled, and they were not without flour. If the master on the white case doesn't know how to match powder, it is equivalent to a League of Legends player who can only use one natal hero, and he will never be called a professional.

But who can be so confident and quickly mix a few kinds of flour? That is, Liu Changqing, a technician on the white case, must be careful when mixing flour, even if he doesn't need to use a weighing device on the scale with his experience, and there is no one like Zhou Dong who grabs it casually, how can this kid look like an acrobat?

Zhou Dongcai didn't care what Liu Changqing and them thought, and quickly finished mixing the noodles, and was ready to hang the pork rib soup. Hang the soup first, then chop the filling, and then wait for the noodles to be unfinished, then add raw noodles to it, and the combination of raw and cooked noodles is the most test of kung fu.

"Ladies and gentlemen, I like to be quiet when I make things, and you can trust me after reading half of it, right?

If there's nothing to do, please go to the restaurant outside and wait, it's all crowded here and it will affect my performance. ”

Zhou Dong held the good spine row borrowed from the front hall of Lu Cai from the breakfast department in his hand, and frowned slightly.

Well, it's really a chef's temper......

Liu Changqing and others had no choice but to withdraw from the kitchen.

This is the rule of diligence, unless it is an apprentice who can watch the chef unconditionally, no matter the identity and rank of the chef, he can ask his peers to avoid it.

Even if Zhou Yi is an intern, he still has to call him Teacher Liu, which is not a master-apprentice relationship in the traditional sense, and he must abide by the rules of diligence.

Zhou Dong is ready to use the perfect grade washing vegetables to wash these two catties of pork ribs.

Unlike the master wash, the perfect wash may be seen by the attentive person, who doesn't want to be sent to slice and study as a monster.

Zhou Dong has calculated that it will cost about 20 appreciation points for each pound of vegetables washed with perfect-grade vegetables, but it will not be a loss, there are more than a dozen people up and down the department early, and if you eat his dog, you can't even praise it? 40 appreciation points can be earned back in minutes.

This pot of pork rib soup is so important, it is simply the essence of Goubuli buns.

The biggest difference between Goubuli and ordinary meat buns is that they are filled with pork rib soup, so that lean meat can be used as the filling without adding fatty pork to suit the taste.

It is precisely because of the use of pork rib soup instead of fatty pork that Goubuli can maintain the taste without feeling too greasy.

It's good value to spend some appreciation on ribs.

The technique of perfect-level washing is basically the same as that of the master, but the creation kitchen in the system instantly lit up the 'virtual water table', and the appreciation values were quickly converted into special energy in the water table, and they were thrown into the ribs being cleaned along the ten fingers of Zhou Dong's hands.

If someone was watching at this time, they would be able to see Zhou Dong's ten fingertips faintly emitting a faint white brilliance!

Of course, the pork ribs purchased in the front hall of Lu cuisine are of the highest quality, but after all, they started from the pig killing farm and went through layers of joints, and no matter how fast they were, they were a few hours ago.

Under the effect of the perfect-level vegetable washing skills, these ribs are brand new, as if they were just slaughtered ten minutes ago, and while restoring their freshness, the quality has also been improved to a certain extent, which has faintly exceeded the quality of East China white pigs!

Wash the ribs, chop them, put them in the pot and hang the soup, Zhou Dong looked at the time, this pot of soup can not exceed forty minutes at most, what the dog ignores is the pork ribs clear soup, the thick soup is too oily.

The noodles were on the hair and the soup was hanged, and Zhou Dong began to chop the stuffing.

The magic of a single high skill is that as long as it is related to being a dog, his basic skills will be instantly upgraded to the level of a senior technician. Zhou Dong took two kitchen knives, and the knives flew together, and the sound of tight knives was like a pleasant symphony, which spread to the restaurant in front.

The sound of the knife entered his ears, and Liu Changqing's complexion changed!

Are Qingxiang's interns so strong now? With this sound of the knife, why do I sound like a special second-level (technician)?

And this kid seems to really understand, it's not that there is no meat grinder in the kitchen, but he abandons it. This is to understand that meat grinders will cause the tendons to stick to each other and turn into unpalatable lumps, which will affect the taste.

Looks like you can look forward to it?

Zhou Dong didn't let Liu Changqing wait too long, seeing that the soup was about to be hanged, and the dough was about to be steamed, so he began to add wheat core powder to the dough. This kind of powder has a strong strength and springy mouth, as long as the ratio is reasonable, it can be perfectly integrated with the previous dough to form a semi-dough that the dog ignores needs.

The ratio is no problem at all, Zhou Dong, who has a single high skill, adds water to his face, that is, it is natural, and he doesn't need to think about how much to add or how to add it?

It didn't take long for a wisp of steamed buns to spill out of the kitchen and gradually fill the entire breakfast section.

Liu Changqing and more than a dozen masters and employees of the early department Huo Ran got up, everyone was snorting their noses and wings, and their saliva was desperately hitting their teeth!

There is a taste called the taste of the past,

I thought I would never find it again, I would never find it again.

But it came, so suddenly......