Speaking of which, Zhao Youqian was quite surprised that such a new diner as Yan Chixia would arrive, especially since there was no hint on the system.

If he hadn't taken the initiative to contact Yan Chixia, I'm afraid that the 'reception of new diners' on the task would not have appeared.

This also means that the main control of the Zhutian Restaurant is more and more in the hands of Zhao Youqian, and the function of the gourmet system is gradually hidden behind it.

However, this kind of situation where new customers came without warning also appeared after the upgrade of the Zhutian Restaurant, because it was only the first new customer, Zhao Youqian also had to find out, whether it was really not reminded, or Yan Chixia's threat was low, so there was no reminder.

After all, according to the division of the Heavens Pavilion, Yan Chixia's threat level is only purple, which is much lower than the two most powerful bosses in the Heavens Pavilion now, and the light red threat level is much lower.

Of course, Yan Chixia was able to accept the existence of the Heavenly Restaurant so quickly, and ordering food directly, which also surprised Zhao Youqian.

With the progress of the Heavenly Pavilion, it seems that the kind of power it has is more and more trustworthy, even if it can't affect the original heart of the person who comes, but the feeling of favoring kindness is by no means useless.

At least in Zhao Youqian's opinion, such a power is already extremely powerful.

It's just that Yan Chixia's order was also a little surprising to Zhao Youqian.

Oily noodles are not an easy dish to make, especially when facing a Guanzhong diner from Yanzhao's hometown, pickiness is inevitable!

...

Qinchuan is 800 miles of fertile wilderness, which naturally creates the pickiness of Guanzhong people for food, especially pasta.

The first point to make oily noodles is to have good noodles.

In their words, the noodles are not bad, but the taste is right!

Therefore, it is necessary to use flour with strong gluten, knead it and ferment it, so that the noodles are smooth and full of strength, and the most important thing is that it is full of the aroma of wheat!

If this is Yaozhou, Zhao Youqian must have used the flour of Qinchuan No. 2, mixed with high gluten and medium gluten.

If it's just a small pavilion in the heavens, then you can use other good wheat.

For example, the Yujingmai from the Yang God World that he got from Hong Yi!

This special wheat produced near Yujing City is also one of the first special ingredients that Hong Yi obtained.

This kind of wheat is actually to put it bluntly, because all kinds of high-quality wheat on Hong Yi's side are planted around Yujing City, and finally slowly and naturally hybridized into a special wheat.

It combines the advantages of other wheat and grows rapidly, but the only drawback is that it consumes land, and even the most fertile land has to be planted twice before it can be cultivated for two or three years.

As a result, the yield has not been able to increase, and even the royal family of Daqian is not always able to use flour made from this wheat to make dishes.

However, Zhao Youqian's Zhutian Pavilion is different, and after including this kind of ingredient, he only needs to worry about whether his points are enough.

Fortunately, since the exchange of intermediate rituals and meditation, although there are not many points left, they are enough for Zhao Youqian to use, not to mention that now the points are stable every day, and it is not something that makes Zhao Youqian embarrassed to exchange some Yujingmai worth two hundred points.

And it can be used for a long time at a time, after all, that bag is enough for 30 kilograms...

However, to make noodles, the water should not be too ordinary, although the local water of Shaanxi is not used, but the water here is not bad in Zhao Youqian, although it is not rich in minerals, it is also much stronger than ordinary wells.

Especially cold water and noodles, it is not as good as bringing some ice water, and constantly stirring until the flour in the basin begins to clump, but there is still a little flour that is not wet, you can do without water.

To make oily noodles, you need a slightly harder dough.

The flocculent pieces of dough are slowly kneaded together, and all the flour is kneaded together to become a large dough, and there is no trace of flour in the basin.

This means that the dough has been kneaded.

At this time, cover the dough with a wet towel and put it aside, wait for it to rise for a while, but it can't really rise, otherwise the dough will be soft, and there will be no strength, and the time in this also needs to be paid attention to.

The dough for making noodles is best if it is freshly kneaded, and it is also here.

After a long time, it will inevitably ferment slightly, the dough will be much softer, and the taste will be much worse for old diners.

Speaking of which, making this noodle is also Zhao Youqian's old skill, after all, he learned the cooking skills from the white case, but he hasn't made it for a long time, and he still feels a little jerky.

He set the dough aside and began to prepare the spicy seeds in Yan Chixia's mouth, which is the source of the other main flavor of oily noodles!

Paprika!

Why do many people eat noodles in Shaanxi, especially oily noodles, and the taste is not right? The difference is actually in this chili powder.

Speaking of which, this is not something that I learned in the food world, but in the previous life, Zhao Youqian was still a delicious ghost, and after traveling to Shaanxi once, I never forgot the oily noodles there, but I always lost a little taste after doing it a few times.

Later, after a friend on the Internet mentioned something, I realized that the problem was in the chili powder!

The chili peppers in Hunan Province are naturally unique, but when it comes to dried chili powder, the moist Hunan Province is not the best production area, and it has to be the Qin pepper produced in Shaanxi that day.

The spiciness, but the aroma, especially after drying, becomes chili powder, which is called a compelling aroma.

After trying it once, Zhao Youqian often bought Qin pepper online at that time, but this thing is also troublesome, it is not fragrant enough when it is damp, the taste is good, but the price is much more expensive than ordinary dried chili, it is not a conscientious seller or a noodle shop in old Shaanxi, it is really not used.

And it's quite troublesome to deal with, just look at Zhao Youqian's movements.

What do you have to do first? Wash with warm water, then put in a pot and stir-fry over low heat.

Stir-fry until the aroma comes out, but it can't be a little burnt, the water disappears completely, and the aroma of the peppers is forced out partially, so put these fried peppers into the bowl.

With a full ten kilograms of iron, it is constantly hitting, hammering, and crushing.

Make these chili peppers into chili powder, but not too crushed and too fine, and keep some chili pepper particles, otherwise when the oil is splashed, there will be a little less flavor.

Once these pre-processing are completed, it will take at least half an hour to consume, and if you open a store, you can imagine how tiring it is.

After all, Zhao Youqian is cooking a meal, and the amount is not large, if you really want to monopolize this, it will take more than an hour or two hours to make a chili pepper, so you can imagine how troublesome it is, and you can understand why this spicy pepper in Shaanxi often changes its taste when it goes to other places.

Without such picky diners, merchants are naturally lazy.

However, Zhao Youqian's spicy approach attracted Yan Chixia's attention, and he didn't expect that Zhao Youqian's craftsmanship was so authentic, even better than he thought.

Especially after eating those small dishes, his confidence in the oily noodles made by Zhao Youqian suddenly rose a few notches!

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