Zhou Zhou shook his head secretly, it seems that the fat man can only spur and not praise and encourage, his majestic body seems to be unable to withstand his sudden gentleness......

"Okay, fatty, the stuffing of the bun can be used for half an hour, you should have no problem rolling the bun skin?"

Remember, the wrapper should be rolled out as thin as possible, and it should be able to wrap the filling for a long time.

Your white case kung fu is good, as long as the bun skin can ensure the quality, there will be no problem with the quality of this steamed bun. ”

Zhou Zhou patted the fat man on the shoulder, a mere fifty catties of dough is nothing in the hands of the fat man, and he can even guide Chen Yan and Xiao Zhang, who came to the kitchen to help make buns, in addition to rolling the skin.

But when it comes to Chen Yan and Xiao Zhang, it's time to consider increasing the number of people who help the kitchen in the dining car......

The last cheap dumplings were okay, the price was there, and passengers would not be picky about the shape of the dumplings;

This time, the steamed bun is the most down-to-earth delicacy, even if it is because of the combination of dried roses and forced the suckling sheep into the dining car's fine dishes, the passengers' requirements for the shape of the steamed bun will not be too high, and even because of the "simple" appearance of the steamed bun, it will increase a sense of identity.

But it will definitely not be possible to do this for a long time, once you need to make some slightly more delicate pastries, Chen Yan and Xiao Zhang's craftsmanship is not enough; Besides, although people will get more bonuses for this, after all, they are not the people of the dining car, so they can't be caught and used to death, right?

It's just that the last time the fat man came, Aunt Xia said that the current attitude of the Modu Railway Bureau towards Zhouzhou, the 'Internet celebrity chef', is neither for nor against;

Today, when many dining cars are reducing the number of people, being able to add a kitchen quota to x164 has already allowed Aunt Xia to use the power of the wilderness, and if you want to continue to add people, Aunt Xia must not be tired of making an emoji?

Unless he is the boss of the food truck, he can break the restrictions on the establishment of food trucks.

Aunt Xia also mentioned this matter to him a few times, but it was still difficult for Zhou Zhou to make up her mind; It is not easy to contract a food truck, not only to contact with the above, all kinds of dotted relationships, but also to manage employees and accounts, which is a headache when you think about it.

......

The steamed buns are basically done, and Zhouzhou should put all his energy on the main dish of 'Rose Dried Forced Suckling Sheep' at noon today.

Only by obtaining a top-notch recipe with 100 years of experience can you understand the fun of this dish.

Why is this dish interesting? Because the value of its existence is to challenge the top ingredients!

If people who love mutton talk about mutton, their first reaction is high-quality little sheep on the grassland, then baby goats, adult sheep, adult goats... Among them, the top is known as 'sheep and cattle', which is the Yinxia Yanchitan sheep used to make roast lamb chop porridge in Zhouzhou, but in the dish of rose dry milk sheep, the top Yanchitan sheep is not used!

The hundred years of experience in the recipe tell Zhou Zhou that this is not to pretend... The reason why Yanchitan sheep can become the top mutton is because its fat is evenly distributed, surrounding a piece of red muscle and lean meat, like a stack of snowflakes; In addition, it is also because of the special water quality of Yinxia Yanchi County and the hundreds of Chinese herbs in the pasture, which makes the Yanchitan mutton sweet, nutritious, and rarely smelly.

The smell of lamb is a controversial topic......

Even sheep lovers have different opinions about smell, which has led to centuries-long debates.

Diners who don't like the smell think that the charm of mutton lies in its rich nutrition, sweet taste, and delicate meat, and because it is a herbivore, the meat has a low acid content, which is good for human health, but it never relies on what smell to attract people.

Diners who love the taste of mutton think that the charm of mutton lies in the word 'fat'!

Can it still be called mutton without smell? Wouldn't it be better to eat pork and chicken directly?

Mr. Cai Lan, a famous gourmand and one of the four great talents of Xiangjiang, said amazingly, "Mutton is not fat like a woman, where is there still a taste?" ’

All right... Everyone knows that Mr. Cai is suave and suave, and he is a famous saint in flowers, but is it also possible for people to like those 'innocent' girls?

So this controversy was not settled because of the opinion of the great talent, and it has always existed and continued as long as there is mutton......

The rose dried suckling sheep is through the perfect combination of ingredients, taking into account the preferences of both sides of the debate.

The taste of the suckling sheep is much smaller than that of the adult sheep, but the ordinary quality of the suckling sheep is definitely not without the smell, this dish takes the suckling sheep as the ingredient, first of all, it takes into account the preferences of both sides of the argument from the selection of materials, and retains a kind of 'slight fatness', or it can be expressed as 'pure with a slight hint of coquettishness'.

Look, isn't that even more of a special taste? I believe Mr. Cai will also like it.

Therefore, this rose dry dairy sheep is to use ordinary breeds of dairy sheep to challenge the top 'sheep and cattle' Yanchitan sheep! Isn't it interesting?

In addition, the recipes circulating on the Internet also made Zhou Zhou laugh.

It's so interesting... He is about to start admiring the chefs who post this recipe on the Internet, they are really too creative, why not engage in scientific research when they have this ability, why do they want to harm this delicious dish?

Because the rose dried suckling sheep itself is a dish of this world, at least on the surface, there are all kinds of strange recipes on the Internet.

There are those who add fish sauce to this dish, there are those who add hoisin sauce to this dish, and there are even those who put green and red peppers......

Zhou Zhou was so laughing that he couldn't straighten up.

Do you really think that fish and sheep are equal to fresh? It's naïve, that's a gimmick for some chefs!

And what's it all about adding hoisin sauce? When will this kind of thing be combined with mutton?

As for the green and red peppers...... I guess the chef who posted the recipe is the best dish is stir-fried meat with chili, right?

There are also some chefs who add green onion and ginger according to the habit, Zhouzhou can barely understand that green onion and ginger are indeed the beliefs of some chefs, but they don't understand that this rose dry milk sheep has always only had two main flavors, one is the rose that represents love but can be used in the dish, and the other is the 'pure and slightly fat' little suckling sheep.

As for those who still add minced garlic to their dishes... Zhou Zhou firmly believes that minced garlic is not a 'condiment' here, but a 'joke'.

In fact, this is very unfair, and Zhou Zhou is also able to truly understand the mystery of this dish after getting the top recipes of the rose dried milk sheep and absorbing the hundred years of experience of famous chefs in the past, otherwise he may also be confused by the recipes on the Internet, and then do some 'stupid things'.

The recipe is a top-notch recipe that proves once again that 'high-end ingredients only need to be cooked in the simplest way'.

Because making this dish is all about the heat, and it depends on the word 'force'!

There are only three kinds of ingredients: suckling sheep, roses, and a small amount of brewed liquor.

This will be the first top-notch dish that Zhou Zhou has made since coming to this world and only relies on heat control, experience and techniques!

A dish as simple as it gets!

......

Looking at the fat man and Chen Yan Xiaozhang who were rolling out the buns, Zhou Zhou hesitated a little, it seems that he can't lock the kitchen at noon today.

It's not that he's worried that he'll learn the techniques and experience of the fat people, it's just that when he cooks this dish later, it's really a bit 'that'......

If it sounds good, it is 'appearing in front of people', which is not quite in line with his low-key, calm and connotative character...... It may be misunderstood as a twisted gesture, which is a bit embarrassing......