The gazelle has gone from heaven to hell from the turn. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

No matter how good its waist is, it is no better than a leopard.

However, the straight-line speed is lower than that of the leopard, and it has only one choice.

What if the leopard stepped on a stone and escaped on its own?

Of course, that kind of good thing doesn't have its turn.

The leopard's front paws pounced on the gazelle's back, and the speed of the two instantly went up from seventy kilometers to zero.

This is the speed and passion of the true 28 classics.

How long does it take for the car to start to 100 kilometers, and how far does the car have to stop from 100 kilometers to zero?

It only takes two seconds for most African animals to go from zero to seventy kilometers per hour, and one second for most animals to go from slow to zero.

Just stop, it's the peak speed that seems to be so exaggerated.

Starting from the side of the car, it only took more than ten seconds, and the two had reached a position that could not be seen in the car, but the sailors could see it more clearly, because the live broadcast camera followed closely.

Fang Hong opened the car door and took a cigarette: "It's time to cook and eat." ”

"Sunglasses cigar big gold chain ......"

With such a dick tone, I can't stand it without some special effects.

The materials that Fang Hong took out surprised the sailors.

Fang Hong took out a bag of flour, as well as a bag of dried mushrooms, or to confirm it, a bag of dried tea tree mushrooms.

"Dried tea tree mushrooms can be stir-fried by soaking them in water for ten to twenty minutes. ”

Tea tree mushroom is a unique fragrance, good taste of the mushroom, the price is more expensive than ordinary mushrooms, but compared to chicken fir and matsutake mushrooms, it can only be regarded as cheap, but the fragrance is strong, especially suitable for heavy oil cooking.

"The staple food I want to make today is burning noodles, and I rarely make noodles on the show because I personally have a little indigestion and don't like the food of wheat products very much, but the noodles are slightly better and can be eaten. ”

Burning noodles, Yibin burning noodles, also known as Xufu burning noodles, formerly known as fried noodles, because of its heavy oil and no water, ignition and ignition, so it is called burning noodles.

Fang Hong was very impressed with this dish.

At that time, when I learned this dish, the maker was a famous master chef in Yibin, Chef Ding, who boiled the noodles in water, scooped them up, and was able to use a lighter to directly ignite the noodles.

It was almost a paranormal event that could make Newton's coffin board jump wildly.

But because of this, this kind of noodles is called burning noodles.

In fact, the reason is very simple, there is no water in the whole noodle, and although the noodles are cooked with water, the water must be knocked dry when eating.

"The reason why this dish can be burned is very simple, the dough is made without a little water, and the dough is kneaded with eggs and oil. "The eggs used are not egg whites, but egg whites and egg yolks, and the whole noodles are golden brown when boiled, and they look more like alkaline water, but they are not alkaline.

For example, Lanzhou ramen needs to be filtered with plant ash, which is actually a strong alkali kneading dough, so there is no need to wake up.

However, Yibin Ran Noodles is more suitable for making finished noodles, that is to say, after making noodles, they either pull or cut, or simply hang them, in short, it is better to make noodles after drying.

"Brother Gun, I've always had a question, why do you have so many specialties, even if it's Sichuan cuisine, it's also divided into places, why do you seem to know everything. ”

Fang Hong was also stunned, he didn't expect someone to ask this question.

After thinking for a while, Fang Hong spoke: "Actually, there is one biggest difference between Sichuan cuisine and other cuisines, that is, we don't have any secret recipes. ”

Many dishes of other cuisines have secret recipes, secret recipes for ingredients, and even for interlocking, they have to be prepared with secret recipes at the headquarters, which cannot survive in Sichuan.

Fang Hong has seen several very good-tasting Chinese fast food restaurants collapse because of the secret recipe seasoning rationed by the headquarters.

"In Kawauchi, even if one person invents a dish by himself, it will be learned by others in seconds, and even those who are original will at most make an authentic name, not a secret one. ”

Because it really doesn't make a difference.

This is also the reason why Sichuan cuisine has swept the country in a short period of time, making it difficult for many strong other cuisines to occupy a large market share.

As everyone knows, the invention of the string has only been 20 years, and in the first year of its invention, it has been prevalent in every place in the Sichuan-Chongqing region, and there is no protection of the so-called secret system and the so-called secret recipe.

The simplest example is Lanzhou ramen, or Lanzhou Donggong beef noodles, which has been passed down for four generations and is still the ramen of the Ma family.

In Sichuan cooking, as long as you are willing to learn, someone will teach you.

Master Shi Zhengliang once summed up this phenomenon, which he called emotional investment.

When you see that the master doesn't teach, you won't learn? When the master and the lady fetch water and wash the clothes, you don't run to pick it up, you don't take out the fire when the master lights a cigarette, and you don't sit next to the master and teach the master's son to do his homework?

There is a custom in Sichuan cuisine that is different from other cuisines, that is, a chef invents a dish, and always feels that this dish must be eaten all over the world, so that it can be carried forward and glorified, and if mapo tofu can only be eaten in Chen Mapo's shop, how can it be famous all over the world?

Most of Fang Hong's skills were learned from Fang Shaowu, and Fang Shaowu also spent a lot of effort in order to learn these dishes, not just from a master.

Secret, Sichuan does not wear outside, which is equivalent to being lost.

These are two different worldviews.

You can claim that this dish is the only restaurant in the world that can eat this dish, but this dish is destined to be unknown to many people.

But I can promote it to the world and say I'm an authentic original.

That's the difference.

is not only willing to preach, but also willing to learn.

Sometimes, you can always see snacks from all over the country on CDs, but unlike other places where they seem to taste wrong, you can really eat dishes from various cuisines on CDs.

Master Shi Zhengliang once published a book detailing how he learned fritters from a Tianjin master.

Some fritter stalls have fried fritters that have been fried for 10,000 years and are all bent, why are some stalls fried fritters straight?

Because when frying fritters, you have to pinch the two ends first, fry the middle first, let the middle form, and then loosen the two ends, the whole fritter is naturally straight, in order to learn this trick, Shi Zhengliang worked hard back then.

For this reason, many Sichuan cuisines now have a variety of dishes from other cuisines, and some people always say that this is our cuisine.

However, I am afraid that many of the masters of their cuisine learned this dish, and they came to Sichuan to learn it.

The key is to be willing to work hard and be willing to learn.

Or maybe the people of Sichuan are really shrewd, but at the same time, they have the pride of northerners, so that Sichuan cuisine is in its current position.

When the noodles are cooked until they are nine ripe, they should be taken out of the pot: "Pick one and see, there is a white core with the thickness of a needle tip in the middle to ensure the taste of the noodles." ”

Fang Hong used chopsticks to pick the noodles into a small bamboo basket, in Sichuan, this is called whistle (four sounds), it is a bamboo strip used to cook vegetables, now it is mostly made of stainless steel, but when making burning noodles, it is used to filter water.

Beat the edge of the pot with a whistle to let the water out of the noodles.

"Remember, when making noodles, in order to make the noodles not stick, use soy sauce instead of sesame oil or vegetable oil to make the noodles not sticky after filtering the water. "Using the wrong thing, it tastes so different.

Yibin broken rice sprouts, small grinding sesame oil, fresh plate oil, star anise, kaempfera, sesame, peanuts, walnuts, golden peppers, fine peppercorns, monosodium glutamate and chives.

Blanch a little spinach leaf and add a spoonful of the previously stir-fried pork dumplings (three fat and seven lean, such as fried sauce).

A bowl of burning noodles out of the pot.

Loose and red bright, fragrant, spicy and numb, heavy oil and waterless, delicious and refreshing. It can be used to accompany wine and satisfy the stomach. Take a bowl of noodle soup, this bowl of soup removes the dry mouth of dry noodles and moistens the mouth, tongue and stomach.

However, before mixing noodles, Fang Hong has to make another dish.

Dry pot tea tree mushroom, the method is the dry pot method, I really can't do it, buy a bag of dry pot seasoning, fry it in oil, and then fry the main ingredients in oil, and stir-fry it in the seasoning oil.

One dish and one side, complement each other.

Mahjong dissatisfied: "Meow!"

Where's the little dried fish?