"Golden silk noodles, this is a very difficult noodle to make. This type of noodle originated from tantanmen, but it is more delicate and difficult to make than tantanmen. Yu Lao said.

"I know dandan noodles, I've eaten them before, they're spicy and fragrant, and they're very delicious." Wang Hua said.

As one of the top ten noodles, Dandan noodles are still very famous.

"Although this gold silk noodle originated from dandan noodles, it is different from dandan noodles. Dandan noodles are mainly spicy and fragrant, and they take the heavy route of Jianghu cuisine. On the other hand, the golden silk noodles have a light taste and are matched with high-quality clear soup. Yu Lao said.

There is no difference between these two flavors, but they are not used by suitable people.

Hearing this, Wang Hua couldn't help but nodded.

"Old Yu, do you need this thing to make this big knife and gold silk noodles?" Wang Hua asked, pointing to the things in Liao Wenping's hand.

Yu Lao looked over and saw Liao Wenping take out a big bamboo pole, which was thick with a bowl mouth, some yellow, and a smooth surface, like pulp.

This is the special kitchenware that Liao Wenping took out!

"This is not the case, the production of gold wire noodles can be made with a long rolling pin, and he can make it this way." Yu Lao said.

I saw Liao Wenping put one end of the bamboo pole on the board and applied some fixation, and the other end was very long and stretched out of the board.

The proofed dough is placed under the bamboo pole, and Liao Wenping stands in front of the bamboo pole, straddling one leg on the bamboo pole and flicking the other leg upward.

Suddenly, the bamboo pole bounces up and down rhythmically, and in the process, the dough is constantly squeezed.

"It's rare to see this way of making noodles with such a long bamboo pole." Wang Hua said,

"This kind of noodle is called zaban noodles, but it's relatively rare." Yu Lao nodded.

This method requires a lot of effort, don't look like it's very simple, but you can really get started.

Not only is it difficult for novices to jump, but it's even harder to jump out of a sense of rhythm.

Liao Wenping has been immersed in this pastry for decades, and he has long been very proficient, although this action is difficult, but for him, it is very simple.

The dough became thinner and thinner, and Liao Wenping folded it again and squeezed it again with a bamboo pole.

On the other hand, Du Dawei has almost finished the ingredients, and the pastry he wants to make is steamed buns, but it is not ordinary steamed buns.

If you look at his ingredients, you can see that this pastry is not simple, and he spends a lot of time processing the ingredients.

He doesn't just cut the ingredients, but each ingredient goes through his special treatment, and then mixes them together to make a bun filling.

Gao Dian was still boiling the soup, and he stayed by the pot, carefully boiling the soup base.

The most interesting thing is Liao Wenping, who is so long that a bamboo pole to make noodles is rarely seen by ordinary people.

When it was pressed to the last thin level, Liao Wenping stopped, took off the bamboo pole and put it away, and then he unfolded the folded dough.

This step must be done gently, because the dough of this step is extremely thin, and if you are not careful, it will easily break.

Liao Wenping unfolded it thoroughly, covering a whole board.

You know, he didn't knead much dough, only a small lump, but after flattening, it directly occupied a whole board.

You can imagine how thin this dough is.

Subsequently, Liao Wenping divided it into the most suitable length of noodles.

It's too long, it's not too short.

The dough is rolled up, and the next step is to cut the dough.

In fact, the production of handmade noodles can be roughly divided into two categories, one is ramen noodles and the other is knife-cut noodles.

This is a general statement, there are not many special types of noodles, and the knife-cut noodles of the Kodiankai are actually relatively special noodles.

Knife-cut noodles are common, and they are divided into wide noodles and thin noodles according to their texture.

And the golden silk noodles are noodles that are extremely thin.

In ramen, it is roughly similar to dragon beard noodles and gold silk noodles.

However, the two are made in different ways, and the ratio of dough is also different.

Eggs need to be added to the golden silk noodles, and the proportion is relatively large, so that the noodles can be golden in color.

Because the noodles are as thin as a hair and golden in color, they are called golden threads.

As the name suggests, when cutting noodles, you need to use a large knife.

This type of knife is characteristic, the blade is very long, and it is also relatively thick.

Ordinary people don't talk about cutting, but it's hard to pick up.

To cut out hair-thin noodles, you need the pastry chef's full attention and no distractions.

Cutting the gold wire surface is the ultimate embodiment of knife work.

This is one of the few pastries in the white case dishes that requires a high level of knife work.

Among the red case dishes, there are many dishes that require knife work, and there is a dish of Wensi tofu that is somewhat similar to the golden silk noodles.

Liao Wenping took a deep breath, and when cutting the face, he must maintain the word "steady", and his hands, heart, and breathing must also be steady.

Even though Liao Wenping has cut it I don't know how many times, he is still a little nervous, cutting this noodle is not such an easy task, and he has no chance of failure.

The competition is different from making pastry in the kitchen on weekdays, and some people have a bad mentality, and they can do a good job of making it on weekdays, but when it comes to the competition, it is full of loopholes.

Although Liao Wenping is not such a person, but in this competition, he put too much pressure on himself, and if he can't win the championship in this competition, it will be even more impossible for him to do so in the future.

So, even he was nervous.

After adjusting his mentality, Liao Wenping began to cut with his hands, and with one knife, he fell steadily, and the noodles were cut out, and then he continued with the second knife.

Knife after knife, and soon the golden noodles appeared.

"Such a big knife, it is estimated to be heavy, right?" Wang Hua was surprised.

"This kind of big knife, about five or six catties, is quite heavy, but to cut this kind of thin noodles, ordinary kitchen knives are not easy to cut, and it is better to cut out with a big knife of this quality." Yu Lao explained.

"Chef Liao cut it very quickly, knife after knife, without a pause in the middle, he is not afraid that the middle cut is wrong?" Wang Hua asked in surprise.

"To cut this noodle, all you need is to cut it out in one go, and you can keep trying to keep it in between." Yu Lao said.

Wang Hua nodded, looking at Liao Wenping's production, he only felt surprised in his heart.

In fact, Yu Lao is by his side, although he is under a lot of pressure, but he also has an advantage, that is, if you don't understand something, you can ask at any time.

Although Wang Hua understands pastries, there are so many pastries in Huaguo, his understanding is limited to understanding, and many things are not understood.

But this old Yu is different, as a state banquet chef, his knowledge reserve is very rich.

Yu Lao didn't speak, and quietly watched the production of the three people in the kitchen.

Du Dawei's dough had risen, and he began to roll out the buns.

This is a very common pastry in life, but there are some infinite possibilities.

The other side.

Gao Dian's soup base was almost boiled, and he began to knead the dough.

The game is already in the second half.

The more Yu Lao looked, the more surprised he became.

Are today's juniors already so powerful?

Of course, just looking at the production process does not know the taste, and a chef ultimately has to talk about the taste.

When Gao Dian was still waiting for the dough to rise, Liao Wenping had already done it.

He was the first to finish, raising his hand.

Soon, a staff member came to take away the gold wire noodles made by Liao Wenping.

At this time, Wang Hua smiled and asked, "Old Yu, why don't you go and try it together?" ”

As the person in charge, Wang Hua still has this convenience.

When Yu Lao heard this, he naturally didn't shirk, and he was also very curious about what the noodles made by these three juniors tasted.

Outside, all the judges were sitting with serious faces.

Actually, they are not to blame, this place has a serious atmosphere of its own, and as soon as they walk in, they can't help but be infected.

They are also people who have seen strong winds and waves, and although they are serious, they do not make them nervous.

It's just more serious than the outside.

Liao Wenping's pastry was brought up and placed in front of the judges.

"It's ...... Big knife gold wire surface? One of the judges was surprised.

Although it is rare to see gold silk noodles with large knives, the judges are also well-informed, and it is not surprising that they know this kind of noodles.

"I've heard of the big knife and gold silk noodles, but I haven't tasted it yet, and today I have a mouthful." Another judge smiled.

Yu Jinghong's poisonous tongue can't play a role at the moment, she has tasted the golden silk noodles of the big knife, but ...... This big knife gold silk surface, just from the appearance, can not find fault at all.

If it is a hard pick, it is not a poisonous tongue, but a deliberate fault.

The crowd didn't say much, they each picked up their chopsticks and began to taste them.

As soon as you enter the mouth, the golden silk noodles have a fine and soft taste, like hair-thin noodles, but they are very chewy.

Although there is no comparison to thicker noodles, the taste of such thin noodles is already excellent.

The soup of the golden silk noodles looks very clear, like tea, and it doesn't seem to be anything special, even a little light.

But after entering the mouth, you can find that this light taste is extremely rich.

With the unique and delicate taste of the golden silk noodles, it makes people want to stop.

"Old Yu, what do you think?"

Wang Hua asked in a low voice.

Yu Lao glanced at him and said, "I'm not a judge, what are you asking me to do?" ”

Wang Hua smiled and said, "Although you are not a judge, I am a little curious about your opinion. ”

What Yu Lao said could not affect the outcome of the game at all, Wang Hua knew this.

He asked, simply out of curiosity.

When Yu Lao heard this, he thought for a while and said: "I tasted this Dadao golden silk noodles ten years ago, and the person who made this pastry at that time became famous for his golden silk noodles, and he was very famous in China at that time. The gold silk noodles he made were more than I had tasted today...... It's even worse. ”

When Wang Hua heard this, he responded with a smile, and then did not speak.

Yu Lao's eyes showed a look of memory, the person who made this pastry at that time is now a pastry master.

Everyone was immersed in the delicious taste of this big knife and gold silk noodles, and they couldn't extricate themselves for a long time.

The texture of the golden noodles and the taste of the soup base, the combination of the two is the ultimate deliciousness.

Everyone has a very bad taste, and now they have to admit that the taste of this noodle makes them feel amazing.

After the delicious taste in the mouth dissipated a little, everyone reluctantly began to rate this pastry.

In the kitchen at this time.

Du Dawei's buns have also been put on the steamer, and his cooking has reached the last step.

As the steam comes out, the smell of wheat wafts out of flour.

When the time came, Du Dawei turned off the heat, took out the buns, and put them on a plate.

Then, just like Liao Wenping, he raised his hand.

As Du Dawei walked out, the live broadcast also cut to the judges.

Just now Liao Wenping was there, and it was the same operation.

The scene of the judges tasting the pastry is also one of the highlights of the competition, and the audience can guess who is the winner based on the judges' expressions.

Wei Xu, who was guarding in front of the live broadcast, was sweating a little in his palms at the moment.

Liao Wenping's big knife is golden, and the pressure is too great.

The production process is not only gorgeous, but the finished product is also quite exquisite.

Sitting on the bar, knife work, each item is very interesting.

Wei Xu still knows a lot about pastry, after all, he has been in contact since he was a child, although his talent is not good, and he has not taken this line, but his vision is not bad.

He could see that Liao Wenping's technique was skillful, and he could also see how difficult it was to make this gold silk surface.

And the appearance of the soup color is also extremely good.

Wei Xu knew that this was a high-grade clear soup, made with a variety of ingredients, the soup base was clear and translucent, and the color was slightly brown.

In contrast, Du Dawei made just a bun that looked ordinary.

The production process is also a bit bland, and there is nothing amazing about the operation.

This made Wei Xu a little worried.

Of course, he also knows that the buns look ordinary on the outside, but they are all good on the inside.

It's just that the pressure on Jin Simian is too great, which makes him worry about it.

Du Dawei's bun was served on the judges' table, and the judges did not despise this pastry because it was just a bun.

Although steamed buns are ordinary in life, there are many patterns of this kind of pastry. There are also many amazing buns, both in terms of taste and skill.

"What kind of bun is this?" A judge asked.

No way, the appearance of the bun is much the same, generally speaking, except for a few special buns, it is difficult to tell what kind of bun it is from the appearance alone.

Probably only the pastry chef who makes this pastry will know what it is.

Du Dawei said: "When it comes to the name, I haven't figured out what it should be called. ”

"Nameless buns?" A judge asked.

Du Dawei said: "For the time being, it can be regarded as nameless. ”

Several other judges nodded their heads, in fact, they didn't care so much about the name of the bun.

Buns, whatever the name is, the key is the taste.

In this competition, they also tasted a lot of steamed buns, among which the most amazing thing for them was the Jiumiao steamed buns.

I don't know how the steamed buns made by this chef Du taste compared to the Jiumiao steamed buns.

Curious, everyone put the bun in their mouths.