In Zhao Youqian's era, there were several ways to ferment dough, yeast was naturally the most common, and there were also those made with sugar and wine.

But for Wei Zhenzhen, old noodle fermentation is the fermentation method she has the most contact with.

However, no matter what the fermentation method is, there is only one at all, the chemical reaction and physiological changes of the fungus in the dough under various conditions.

As long as she understands this, Wei Zhenzhen understands what fermentation is fundamental, not only in the dough, but even in other dishes, and you can also add fermentation techniques.

Therefore, Zhao Youqian taught this lesson very seriously.

Especially about the relationship between fungi and fermentation, he repeatedly talked about Wei Zhenzhen, until he was sure that Wei Zhenzhen fully understood, and then began to extend from the fermentation of old noodles to various techniques of pastry fermentation, as well as the methods of fermentation of ingredients, and how to apply these fermented ingredients.

There are even several fermented ingredients that can be cultivated today.

Hearing it, Shang Xiuxun's eyes were full of brilliance, and if Wei Zhenzhen hadn't just experienced a primary sacrifice and had been replenished by the water genus true qi, I was afraid that she would not be able to hold on for a long time.

Sensing this, Zhao Youqian did not force Wei Zhenzhen to continue listening, but stopped and asked her to go upstairs to rest, digest the fermentation-related knowledge he said, and adjust and recover her state by the way.

"You're ready to... What to do? ”

Seeing Wei Zhenzhen go upstairs to rest, Shang Xiuxun squeezed directly into the kitchen and asked softly beside Zhao Youqian.

She is quite familiar with Zhao Youqian, but she knows that once Zhao Youqian has something to say, there will definitely be action.

What's more, Zhao Youqian really doesn't have much time in the Datang world, and he definitely won't waste so much time waiting for Wei Zhenzhen to rest and recover, in this case, it is imperative to make food to maintain Wei Zhenzhen's health and mental strength.

It was not surprising that Shang Xiuxun saw his thoughts, and Zhao Youqian took out the flour that was placed under the desk.

It's not a precious ingredient, it's just a fine flour that can be made in the Datang world, and it's not even excellent in terms of quality, it's just an ordinary level, not to mention the dream ingredients, and it's a cut away from the legendary ingredients.

However, it is precisely this kind of ingredient that is just suitable for Wei Zhenzhen, so even if it is a dish to help her recover, Zhao Youqian also uses such an ingredient.

Only in this way can she have a clear goal and understand how far the art of cooking can really be.

"What to do? Of course, to do what she knows best! ”

Zhao Youqian poured the flour on the table, piled it up into a small mountain, and then divided out one-fifth of it, and first prepared to deal with this part.

"You've also eaten steamed buns and steamed buns, compared with Zhenzhen's cooking, in fact, I don't have too many complicated skills to add."

While kneading the small part of flour together with warm water, it was obvious that Zhao Youqian put a little more water than ordinary kneading dough, making the dough more viscous, and at the same time, he also incorporated more oxygen into the dough when he used the Jiejia technique.

Normally, some dry yeast should be added at this time, but Zhao Youqian is not willing to do this, he chooses to put in the six-fruit brew obtained from Pegasus Ranch, the fermented alcohol will make the dough quickly become a hotbed of fungi, and can also increase the slightest hint of fruity aroma and wine aroma.

What's more important is that this is the material that Wei Zhenzhen can get in the Datang world, based on this benchmark Zhao Youqian's hand skillfully kneaded the dough three times, and then put it in a basin, covered it with a layer of damp cloth, maintained the temperature at about 30 degrees and placed it on the windowsill, quietly waiting for it to finish fermenting.

These special moist doughs are the so-called old noodles.

Generally speaking, the fermentation degree of old noodles is much higher than that of ordinary dough, so as to ensure that the dough can be more fluffy in a short period of time.

Of course, Zhao Youqian's three kneading before the fermentation of the old noodles is to accelerate this step.

Old noodles that originally needed to be fermented for more than three hours can be completed in about one and a half hours after this step of manual acceleration.

Taking advantage of this gap, Zhao Youqian began to finish making the main dough of steamed buns and buns.

Don't look at the two similar, the steps in the early stage are the same, but for the fluffy taste, the dough of the steamed bread needs to be kneaded more times, and the proportion of old noodles will be more.

The same is fermented dough, and the dough of the bun should not be too fluffy, otherwise the whole bite will be dough after steaming, and the diners who eat the bun will be disappointed.

Moreover, the dough of steamed buns that are too fluffy will often absorb too much oil and juice in the meat filling, and the half-made noodles are the most suitable.

Not only does the dough feel fluffy, but it is not too thick, and more importantly, after absorbing the flavor of the meat filling and the soup, the dough can retain a lot of oil.

At this time, the old noodles had not yet been made, so the first thing Zhao Youqian made was the half-made bun skin.

Divide the remaining half of the flour in the hill, Zhao Youqian did not use all of it, but left a small half, about one-fifth of the half of the flour, directly added a little water and salt, kneaded the small half of the flour into a ball, and beat it several times until the surface of the dough was very smooth.

In this way, part of the half-raised dough and the dead dough are completed.

All that's left is the dough, which is still the same old rules, flour, warm water, a certain amount of stuffed six fruits, and some sugar.

These sugars are not to increase the sweetness of the dough, but to synthesize some of the sourness that will be brought by the Liuguo brewing water, and constantly knead most of the flour until all the flour is kneaded into the dough, put the dough into a container with a lid, and let it rise at room temperature for 40 minutes to an hour, of course, if the weather is cold, it is recommended that the time can be extended.

Rise until the dough has swelled to about twice as much, so that the dough is half dough ready.

At that time, the dough is fused with the dead dough, and the so-called half-raised dough is completely completed.

However, although Zhao Youqian also consumes a lot of processes to deal with, it will take some effort to wait for the dough to ferment, and he took advantage of this gap to start processing the meat filling of the half-fat bread.

Because he had been preparing for this teaching for a long time, Zhao Youqian had also made a lot of preparations in advance, especially a large bone broth that had been boiled for a long time, which was an indispensable part of this half-baked bread meat filling.

You must know that the biggest difference between half-bread and bread is that it can preserve a lot of soup, but unlike the xiaolong soup dumplings of dead noodles, its filling soup is not formed by soup jelly, but by the natural gravy formed by beating water in the meat filling.

There is quite a taste of the filling of Northeast dumplings in Yaozhou cuisine...