Dandan noodles are definitely the top 10 famous snacks in Sichuan Gorge Province. It originated from the porters who picked up the dan and sold noodles at the wharf, so it is called dan dan noodles.

Dantan noodles in the market. Generally, noodles are rolled out from flour, boiled in boiling water, put into the prepared seasoning, and then poured on top.

A small bowl of noodles was both satisfying and satisfying, so it quickly became popular, and even the Toei ramen restaurant across the sea had a similar dish on sale.

With the circulation and continuous improvement of the reputation, this dandan noodles are very suitable as a dim sum for banquets due to the crispy and fragrant marinade, salty, fresh and slightly spicy, very appetizing, and the portion is not large, so it has slowly ascended to the hall of elegance, and even entered the state banquet.

The composition of the dandan noodles is very simple, and the main body is only two parts: noodles and noodles. However, due to the wide spread, there are thousands of variations in the practice.

It can be said that a chef of Sichuan and Shu cuisine will make dandan noodles, and each one has his own unique recipe.

For example, the noodles used for this dandan noodles can be divided into thin noodles and round noodles. The traditional method is to roll thin noodles by hand, which is the so-called fine leek leaf noodles, of course, it is not impossible to save trouble and like to use the machine to make round noodles, but it may be slightly inferior when hanging the juice into the flavor.

In addition, some chefs are afraid that the noodles will stick when they are ready, so they spread vegetable oil and salad oil on the noodles like hot dry noodles, but some people feel that doing so will ruin the overall balance of the dish, so they resolutely resist it.

Don't look at the dandan noodles as a snack in the market, there are a lot of ingredients to be obtained, even with the simplest recipe, the ingredients in Fangyu's kitchen are still insufficient. Fortunately, Liu Zhenqiang helped prepare, and after a while, the flour was delivered first. Fang Yu and Zhao Lei cleaned their hands, changed their clothes, and began to make noodles.

Liu Zhenqiang beckoned his fellow to move the required materials into the back kitchen one by one, while Fang Yu and Zhao Lei began to meet.

As soon as he arrived at the board, Zhao Lei's previous frizziness and anger disappeared at once. As if worshiping a god or Buddha, he carefully arranged the chef's clothes, gently wiped the board, and then carefully poured out the flour.

The white high-gluten flour is piled on the board, like a towering sacred snow-capped mountain, and Zhao Lei is a worshipper of the mountain. As if planting a flag, he pierced a small hole in the flour with his fingers and gently poured water into it.

Then, Zhao Lei palms of his hands are facing each other, and the ends of his fingers are inserted into the outer edges of the flour, like a Tai Chi ball, and he uses his hands to pick up the flour from the outside to the inside, from the bottom to the top. The flour was pushed into the water in the small hole in the middle.

Zhao Lei kept repeating this action, occasionally mixing it with his hands in the small hole, stirring the flour and water covering the water evenly to form a snowflake-shaped grape-shaped dough.

Zhao Lei vigorously circled, wrapped, and closed the dough, and kneaded it dozens of times in a row that seemed to be gentle. Although it seemed that Zhao Lei didn't use much force, the excess flour in the center of the board slowly spread out with each kneading of Zhao Lei, forming a circle of radioactive patterns.

When Zhao Lei stopped kneading with his last two hands, a smooth net dough was rotated in the center of the board. At this time, there was no residual flour or flour on Zhao Lei's fingers, the surface of the dough, and the center of the board.

The white jade dough stands in the center of the board, the surface reflects a dazzling glow, and the excess flour on the periphery forms a pattern like a corona, which is quite a bit of a modern artwork.

This is Zhao Lei's combination of martial arts and cooking skills, creating a proud work. He privately gave this hand a two-dimensional name - Yao Ri.

Although Zhao Lei is young and short-tempered, he is definitely not stupid. The duel with noodles was just proposed, and it was also organic. The basic skill of his apprenticeship is to start from the white case. When it comes to making pasta, Zhao Lei feels that he is definitely among the best among the young generation of influential figures.

In fact, when Fang Yu agreed to the question of the competition, Zhao Lei had seven or eight points to believe that Fang Yu was not an insider. Otherwise, with Zhao Lei's reputation in the Shudu catering industry, even if someone agrees to compete with him, they will never agree to use the topic of dandan noodles.

Last year, when the bigwigs in the catering industry in Shudu congratulated the ancestors of the Yellow Gate on their birthdays, they all saw that Zhao Lei was favored by the ancestors and passed on his kung fu. He used this kung fu to make a dan dough on the spot and dedicated it to his ancestors. After tasting it, the old ancestor gave him a three-word comment: "Started." ”

Don't look at these three words that sound light, in the entire young generation of Shudu catering industry, there are only a few people who have received these three words of evaluation. Getting this evaluation in front of so many seniors and sect leaders of various factions can be regarded as a name in the Shudu catering industry.

Although he knew that Fang Yu's words just now were unintentional, Zhao Lei unceremoniously decided on the topic of Dandanmen, but he didn't intend to give Fang Yu the slightest chance.

Zhao Lei held his breath in his heart, he must let Fang Yu, a guy who doesn't understand the rules, feel the pleasure of being hanged, so that he will have a psychological shadow when he mentions cooking skills for the rest of his life.

After Liu Zhenqiang finished arranging the materials, he sat on the chair that Lin Xiaoxiao moved into the back kitchen, and carefully watched the performance of Fang Yu and Zhao Lei.

The so-called layman looks at the liveliness, and the insider looks at the doorway. Although Lin Xiaoxiao was stunned by Zhao Lei's very ornamental Yaori dough, Liu Zhenqiang's vision would not be fooled by this kind of performative tricks.

He has long known that his old friend has always been committed to combining martial arts and cooking, and he has been involved in the development of many skills. The vibration used by Zhao Lei to knead the dough just now was what he gave to Master Zhao Lei in the previous exchange, but he didn't expect that there would be such a change in the combination of cooking skills.

Compared with Chang Xiude, a guy who is just a name in the Yellow Gate, a genuine disciple of the Yellow Gate like Zhao Lei, who has been guided by a famous teacher since he was a child, he walks fast and steady every step of the way, and his kung fu is so solid that people are desperate.

Let's just say that this is the same as kneading dough, Chang Xiude can also make a "three-light" dough that is acceptable with finger light, dough light, and board light. But in any case, it is impossible to do it so neatly and almost perfectly in such a short period of time, and there is still room to play flowers.

Liu Zhenqiang attributed Fang Yu to a practical player in his heart, and his on-the-spot performance was amazing, but he suffered a loss because he entered the industry late, had no mentorship, and had many shortcomings, in fact, he was restrained by an opponent with solid skills like Zhao Lei.

Lao Liu pondered in his heart, from the current point of view, although Fang Yu has not yet shown an obvious decline, compared to Zhao Lei's calmness, Fang Yu's performance is too flat.

Zhao Lei sorted out the dough a little, put it aside and looked at Fang Yu's progress by the way.

Fang Yu was still kneading the dough, but judging from the cleanliness of the board and fingers, Zhao Lei judged that the dough was basically about to be formed.

The speed is okay, Zhao Lei pursed his lips, but what interested him was that Fang Yu's face was not white, but a little yellowish. Zhao Lei glanced at the trash can and found that there were a few eggshells in it, and he immediately knew it.

Zhao Lei has visited many famous houses with his master, and he has also been to Wuyang City, so he naturally knows the method of making bamboo noodles there.

Although using eggs instead of water and noodles can increase the texture and flavor of the noodles, he always prefers to rely only on his hands, and he feels that any other means are not pure. Seeing Fang Yu using eggs, he was even more unhappy.

Zhao Lei snorted, no longer looked at Fang Yu, and began to concentrate on preparing the bowl of Dandan noodles.

Zhao Lei uses traditional techniques, chili oil and pepper oil are all freshly made, never bottled or overnight, what is sought is a fresh taste.

Then he also fried some sesame seeds and peanuts, and then crushed them, which were prepared to be placed in small ingredients to enhance the flavor, the amount was not large, and the specific ratio was a secret recipe that Zhao Lei had explored for a long time.

After Fang Yu kneaded the noodles, he still used the crispy method of hooking the soul noodles to marinate the pork belly.

Next, the two of them began to clean up the most used side dish in Shudu dishes - sprouts.