"Is that all? Wait! Kohei Soma confidently took the order and started to make it. Hey~Hey~ Chuangzhen, do you understand the content and meaning of these two snacks? That's the next big deal. Jiang Yunfeng pulled Kohei Chuangzhen aside and whispered.

Kohei Sozane wondered, "Is there any special meaning?" Aren't 'three non-sticks' and 'egg scones' both very simple snacks? How good this guest is, a 'loose' coupon can order these two. But Jiang Yunfeng felt the young man's full malice, and he was not friendly at all, okay? Chuangzhenjun. Don't look at the 'three non-sticks' and 'egg scones' are both dishes with simple ingredients and simple dishes. According to the urine properties of Chinese food, the simpler the dish, the more exquisite the skill. Take chestnuts and egg fried rice. The raw materials are leftover rice and eggs, and the cooking steps are just one word - stir-frying, but the terrible thing is in this fried word. A chef with deep skills can turn decay into magic, and a chef with no skill at home will only make decay even more decayed, and even egg fried rice will not be able to make it well, and it will really be smashed.

Now that Xingping Chuangzhen has already received the order, Jiang Yunfeng can only touch his nose and admit it, and said, "Then Chuangzhen, you go to make the 'three non-sticks', and I will get the 'egg scones'." No problem, right? Kohei Sonichi grinned, bared his big white teeth and replied, "No problem, then it will be troublesome for Xiaohui to fry stinky tofu and distribute pepper cakes."

Tian Sue nodded, and cheered for the two of them sweetly.

Lift the plastic wrap from the large wooden basin and pull out a ball of dough. Jiang Yunfeng first sprinkled a handful of dry flour on the desk, then threw the dough on it, kneaded and squeezed it until the dough turned white and shiny. Roll out the dough into a thicker dough and scoop a large spoonful of the puff pastry (a one-to-one mixture of flour and hot lard) that Kohei Soma made last night and place it in the middle of the dough, wrapping it carefully so that no gaps are exposed. Roll out the dough again after rounding.

Pour a little oil into the frying pan and heat it on the fire, and when the oil temperature rises to a suitable temperature, Jiang Yunfeng takes the dough and turns it in the air a few times, and then goes down to the pot. After changing the heat to low and frying, after freeing his hands, Jiang Yunfeng began to prepare egg grouting, beat an egg into a large bowl, put salt, a little soy sauce, a handful of chopped shallots, and pepper Beat evenly and pour it into a small jar with a drainage nozzle for later use. Here, the dough has turned yellow, and bursts of burnt aroma are coming to the nose. Jiang Yunfeng hurriedly turned over, this was a miraculous scene. The flatbread began to slowly inflate like an inflated balloon.

Tian Suo Hui witnessed the miraculous scene, and even forgot about the work in his hand, and asked in surprise, "Jiang Jun, how could such a thin dough just now be puffed up like a balloon?" ”

Jiang Yunfeng smiled, pointed to the big bowl of yellow paste on the side of the desk, and said, "The secret is this bowl of things." ”

"Isn't this the flour that Chuangzhenjun fried with piping hot lard last night, what's so special?"

"That's called puff pastry, not fried flour." Xingping Chuangzhen, who was stir-frying the 'three non-sticks', took over the conversation a little helplessly, "The reason why Ah Feng's dough cake can be puffed up is that the puff pastry he wrapped in just now has worked, and the lard in the dough cake is boiled again through frying, frying around, and producing a lot of gas." It makes the dough puff up like a balloon. By the way, Ah Feng, how much worse is your pancake, I'm almost ready here. ”

"Almost!" Jiang Yunfeng used chopsticks to poke the bulging dough, picked up the small jar that had been placed aside in advance, and slowly poured all the egg liquid inside into the dough cake along the gap. Then pick up the pan and shake it slowly, so that the egg wash in the dough evenly fills every gap. Adjust to medium heat, and after frying for a while, Jiang Yunfeng gently tested the solidification state of the eggs with chopsticks, and found that there was no flow feeling. With a flick of the wrist, the dough pan did a gorgeous backflip, the hole was pointed downward, and the unsolidified egg was heated to seal the gap, and after a little frying, it was as golden as the rest of the parts.

When the dough cake was bulging again, Jiang Yunfeng decisively took the pan away from the stove, poured it on a clean cutting board, sprinkled sesame seeds, cut it into four small pieces, placed it neatly on the plate, and sent it to the young people with Kohei Chuangzhen, "The 'egg scones' you ordered, 'three non-sticks'." Please use it slowly! ”

The young man first pinched a piece of the pancake, and his fingers felt the tenderness of the egg wrapped in the crispy crust. I opened my mouth and bit it, and sure enough, it was. The crust with the puff pastry only needs a slight tooth to break into small pieces, and the soft egg inside melts between the lips and tongue, and the green onion and pepper are fragrant and the tip of the nose is fragrant. A little more sesame seeds, the fragrance is sublimated again, it is really a holy product for breakfast. If it is accompanied by a bowl of spicy soup, it will be a must. After satisfying the remaining egg scones in his hand, he picked up the spoon and just touched the 'three non-sticks' of Kohei Chuangzhen and took it back, and said regretfully, "This is not good, for the sake of the stinky tofu and egg scones in front of me, I will give you another chance to redo it." ”

"What the hell is not going to work, can you correct me?" Seeing that his cooking was denied, Kohei Soma was a little excited. "First, the color is not full enough, and there is no warmth like jade. Second, the texture is uneven, do you see it, the color is different, and the third, and most fatal point. The young man picked up the spoon and just gently pressed it on Kohei Chuangzhen's plate of three non-dips, and a small bubble bulged up at the corner, and then burst. Then he said, "Do you need me to be clearer?" ”

Kohei Chuangzhen was speechless, the diners in his own house were not picky about these in the past, how did they become shortcomings in his hands, and they also became a reason to withdraw the dishes. "I'm sorry, but I'll make a new one for you." Jiang Yunfeng patted Chuangzhen on the shoulder and stood up to take responsibility.

"Okay, I hope you don't let me down."

"Wait a minute." Jiang Yunfeng quickly returned to the stove, took out two large bowls again, opened the eggs with both hands, poured them left and right, filtered out all the egg whites, and then poured the egg yolks into one of the large bowls. "I see, just the yolk." Kohei Chuang, who was on the side, really had an understanding. "That's right, as long as the egg yolk and a drop of egg white can't be there, otherwise it will be like you just now, there will be uneven color, and also, Chuangzhen you just put starch, in fact, the ancient method is added to mung bean flour. But we didn't prepare, so we had to use potato flour instead, and the color was a little similar. After Jiang Yunfeng filtered out the four egg yolks, he added a large spoonful of sugar and potato flour, then added warm water, and then whipped vigorously with a whisk to balance it, and then sifted it back and forth between the two large bowls to remove the insoluble white sugar and potato flour particles.

Wash the wok used by Kohei Sojine, boil the water dry, add a large spoon of lard, and burn it on high heat until it is hot. Jiang Yunfeng picked up the bowl of egg yolk liquid, poured it into the pot in one go, and then quickly prepared the medium heat. Stir the spoon constantly clockwise to prevent it from sticking. As the heating continues, the water slowly evaporates and the yolk and potato flour merge with the lard. Slowly become viscous. Jiang Yunfeng turned down the fire. Taking a deep breath, he moved his right unicorn arm, and said to Kohei Chuangzhen, who was watching from the sidelines, "Chuangzhen, see clearly, now is the most critical step in making the three non-sticks." Flip the golden dough in the pot and see that it no longer sticks to the pan. Then he held the frying spoon behind and kept turning and pounding the cake ball. The steel wok collided violently with the cast iron wok and made a loud 'poof, poof' sound, and the surrounding tourists were attracted to watch without knowing what was going on. Even the Kuga Zhaoji, who was sitting in the 'Jiuwo Hotel', was also attracted, separated the crowd, and squeezed to the front to see what Jiang Yunfeng was doing.

The thrashing continued, and it intensified. Sweat slowly seeped out of his forehead, and the corners of his eyes slid down his cheeks, and Jiang Yunfeng didn't have time to wipe it. The soreness in the right hand is getting stronger and stronger, but when it sees the three non-sticks, it is about to be formed, and the bubbles inside are about to be completely beaten out. Now is the most critical moment, Jiang Yunfeng can only grit his teeth and not change hands. The three non-sticks in the pot finally become round and gentle, and the texture is uniform.

"Hah... Ha... Jiang Yunfeng, who was panting, pulled the wok away from the flame and threw the frying spoon in his hand aside. He took the towel handed over by Tanzome, wiped it on his face casually, and put it on his shoulder. Motioned for Kohei Soma to bring the plate. Lift the wok without the aid of a sauté pan, and a bright yellow mass slides down the edge of the pan onto the plate. Onlookers pointed at the jelly-like object, which was still shaking slightly.

"This is a re-made three-stick for you, please use it slowly." Kohei Soma delivered the plate to the youth.

The young man looked at the plate as warm as jade, with an even texture and an almost transparent edge, and nodded with satisfaction. Pick up the spoon and press it, it seems to be very tough, but it can be easily cut and scooped up. Sent to the mouth, after a long time of beating, has been squeezed out of all the bubbles generated during the heating process of the cake dough, leaving only a cake not cake, like porridge not porridge, soft and soft smooth taste...