Fang Yu put the prepared clear soup aside and began to give the sprouts oil and cut off. The unique flavor of the sprouts can only be produced after being lightly stir-fried in hot oil.

It's like a girl who is beautiful, but without the edification of scorching love, she will not fade away and exude charming charm.

Fang Yu stir-fried sprouts, that is very methodical. He didn't use peanut fat or lard, he used chicken fat, and it was yellow fat under the skin of the hen's belly.

It is very important whether this piece of chicken fat is yellow, if it is white fat, it means that the quality of this chicken is not very good, and the refined oil is not fresh enough.

To refine chicken fat, Fang Yu uses the water refining method, mainly to control the heat and avoid the oil temperature being too high, which will affect the aroma and taste of chicken fat.

He cut the whole piece of chicken fat into neat dices and put it in the iron pot, added a little water, slowly boiled over low heat until the water dried and began to produce oil, and waited until the fat was slowly fried, took out the fat residue, and put in a few peppercorns, and the translucent and fragrant chicken fat was boiled well.

Fang Yu stir-fried the sprouts with very little oil, and stir-fried slowly over warm heat. This is a test of the grasp of the heat, the heat is not good, the sprouts taste impermeable, a little after the sprouts become dry and old, then it can not be eaten.

Some chefs don't have enough time to control the heat, so they add a spoonful of stock and wait for the soup to thicken. In this way, the sprouts can ensure the basic taste and have a unique flavor. However, the signature natural fermentation of the sprouts is not guaranteed.

Fang Yu's kung fu in the heat is naturally far behind, but he can't stand the "old man" who has a taste chopsticks in real time to guide. That's not a big deal.

Fang Yu was stir-frying the sprouts here, and Zhao Lei also turned down the heat of the stewed soup and began to make noodles.

Just watched a rolling pin fly back and forth in Zhao Lei's hand, and a whole dough turned into an even and flat dough sheet after a while. Then there is a crunch and the dough is cut into thin noodles.

Even Lin Xiaoxiao, who doesn't have a deep study of cooking skills, can see that Zhao Lei's white case kung fu is really solid and terrifying.

Liu Zhenqiang was surprised by the clear soup just now, and now he is worried about whether Fang Yu's "one trick fresh" can eat Zhao Lei's "all red".

Liu Zhenqiang turned his attention back to Fang Yu and found that although his movements were not as fast as Zhao Lei's, his movements were precise, with a degree of ups and downs, and his every move was as rhythmic as a dance.

Although Liu Zhenqiang didn't know that this was because Fang Yu had recently practiced the ancient "Five Fowl Opera", so his movements naturally carried a natural charm of teaching the world. But with his eyesight, he could still tell that this should be a sign of kung fu's upper body and body moving at will. This made him a little confused.

Such characteristics can generally be seen in those veterans who have been in the field for ten years and have worked hard.

How old is this young talent? It's unbelievable that such a young young man has such pure kung fu.

Liu Zhenqiang was still brushing all kinds of emojis in his heart, and Zhao Lei had already boiled the water three times and was ready to go below.

It is common sense to boil the water and roll the noodles three times, and it is usually the best solution.

In fact, not everywhere in a pot of water is the same temperature, and some places have not yet boiled, so it is best to roll three times to ensure that the water temperature reaches the standard.

In addition, if you use tap water to cook noodles, in order to eliminate the "residual chlorine" in the water, you should also roll it three times, so that the chlorine gas will naturally be heated and volatilized, which will not affect the taste and safety.

Of course, the most important thing is that because the noodles go down to boiling water, their surface is prone to gelatinizing film. In this way, the noodles are boiled with a beautiful appearance and a firm taste, and it is not easy to paste the soup.

In the interval between cooking noodles, Zhao Lei began to set the bowl and mix the juice.

Although this tandan noon is from the market, it is very particular about the seasoning and soup mixture, and it is traditionally divided into wide and narrow soups.

The narrow soup has a strong flavor and is slightly similar to dry noodles. The authentic method is generally somen noodles with dry noodles, poured with broken rice sprouts and red oil, without too much clear soup and meat foam.

The dandan noodles of wide soup are mostly seen in banquets, because the dandan noodles at the banquet can be used in fresh soup to highlight the flavor and fragrance.

However, even if it is a dandan noodle with a wide soup, you can't add too much soup, and it is enough to ensure that it can be dispersed.

Zhao Lei is naturally clear about this, just watch him shuttle with both hands, sprouts, sesame paste, soy sauce, vinegar and other seasonings fly into the bowl in turn, and after stirring these small ingredients, Zhao Lei added a little bit of lard to enhance the fragrance.

Finally, he carefully punches out half a spoonful of broth from the crockpot and gently injects it, adding the soup and mixing it clockwise, so that the seasoning of the dandan noodles is ready.

Fang Yu was still cooking noodles over there, and Zhao Lei had already taken the first step to scoop the noodles into the bowl, sprinkle them with meat and sesame peanuts, and it was done.

Dandan noodles must be eaten immediately, especially if you roll them by hand, and if the noodles are cold for a while, they may stick and affect the taste.

Although Zhao Lei feels that his noodles can stand the test, he will not deliberately miss the best time to eat. He glanced at it, saw that Fang Yu was still busy, and didn't wait much, and directly brought the three bowls of dandan noodles to Liu Zhenqiang and Lin Xiaoxiao.

Liu Zhenqiang nodded secretly, although the practice of this senior nephew directly calling the door is not very particular, but he finally did not lose the etiquette of the kitchen, and in addition to the referee, he had to prepare a copy for the opponent.

Of course, the real reason for Lao Liu's nod is that this product actually knows how to serve a bowl to Lin Xiaoxiao, and it is not considered to be a good home.

Lin Xiaoxiao picked up the bowl of noodles in front of her, only to see that the white porcelain bowl was colorful like an oil painting, white noodles, green onions, black sprouts, red chili oil, yellow peanuts and sesame seeds were layered and intertwined.

Although she has no good impression of this arrogant guy, Lin Xiaoxiao also has to admit that the bowl of noodles made by Zhao Lei is really good-looking, although it is food, it also has a bit of a work of art, and she can't bear to destroy it for a while.

Liu Zhenqiang is also very satisfied with the quality of this dandan noodle, but he is a referee, and no matter how beautiful the food is, it is also food, and he can't tell the difference if he doesn't taste the taste.

As a small point, the amount of dandan noodles is generally not large, Liu Zhenqiang gently picked up the noodles and rolled them in the broth, and then sent them to his mouth. Fragrant, numb, sour, spicy, salty, the taste is layered.

Well, as expected, he deserves to be a disciple of the Yellow Sect, Liu Zhenqiang gave a high score in his heart.

Most people only know that the food is delicious, and no matter how powerful it is, it can mean that it tastes particularly good, or that they especially like a certain ingredient in the dish.

But for a food expert like Liu Zhenqiang, if he only understands this, it will be too unprofessional.

Traditionally, there are more than 10 flavor types such as sour, spicy, spicy, spicy, salty and fresh, but this is still not counted as a variant from other regions. It's just that at present, on the territory of Sichuan Gorge Province, the spicy flavor is dominant, and other flavor types are no longer very popular.

Liu Zhenqiang is a leading figure in the Shudu food industry, and his understanding of Dandan noodles will certainly not only stop at the spicy taste.