Zhou Zhou suddenly turned into a flying elf......

At this stage, just adding salt should be divided into three times, and there are seven kinds of large ingredients used, and the amount and timing of each one are exquisite!

There's no time to weigh in... The soup pot is still boiling slightly over medium heat, so as soon as the heat arrives, you must not hesitate to salt and material, and you must do it without a millimeter, relying on experience and rapid techniques.

Zhou Zhou stepped on the footstool, his eyes fixed on the boiling soup... The fat man held the tray of salt and all kinds of ingredients in his hand, and held it high to his hand, and suddenly felt a 'whoosh, and the boss's hand had passed over the salt basin, and a handful of low-iodine refined salt had been thrown into the soup pot.

Zhou Zhou's right hand is like a computer-controlled mechanical arm, and it is the right amount to grab it, grass fruit, cinnamon, star anise, fennel, pepper, cardamom, and Liang will have a whole seven kinds of ingredients in his hand......

Suddenly, he grabbed a handful of peppercorns and threw them into the soup pot, sniffed them a few times, and threw a few grass fruits with peeled bitter seeds into the boiling bubbles in the pot.

It's definitely not a one-time effort to put in a big material, let alone use a material package!

This is because when adding spices, we pay great attention to the order, amount, time, water temperature, etc. Moreover, there are also various ingredients similar to traditional Chinese medicine, which is said that if the order and amount are wrong, the pot of soup will become mediocre.

The same meat and bones, the same ingredients, and even the same Chang'an water, why can't ordinary chefs do those time-honored restaurants? The nuances are here!

The fat man couldn't see Zhou Zhou's technique clearly even if he lifted his toes, so he had already been lying flat and rotten; Xie Guangyun and He Wuhuo took a few steps back, staring at Zhou Zhou's wrist without blinking, but Zhou Zhou's technique was too fast, and he could only look at it and swallow it.

When the first handful of salt is added, the taste of beef and mutton becomes much stronger, and when a variety of ingredients are put in, the aroma in the soup pot begins to have a complex evolution.

With the sense of smell of the two special first-class chefs, it can be easily judged that Zhou Zhou has completely grasped the ratio of various spices and the distinction between monarchs and ministers, so the aroma coming out of the soup pot can be rich in layers but not messy, and the pulse fragrance is clear but not chaotic......

Xie Guangyun couldn't help but praise again and again, he was more familiar with Northwest cuisine, and naturally he had eaten several time-honored mutton steamed buns in Chang'an, and those pure tastes even made him unforgettable.

But when Zhou Zhou used the second handful of salt, he knew that these so-called time-honored brands were nothing more than that... Their proud steamed soup base was unexpectedly equaled by a soup pot in a train kitchen.

When Zhou Zhou fished out all kinds of ingredients that had been exhausted and used the third handful of salt, Xie Guangyun closed his eyes......

This guy who can surpass the time-honored brand of Chang'an in just a short time is terrible!

He knew that it was useless to look at it again, hanging soup was a cooking technique that was more difficult to master than stir-frying, with the experience and techniques shown by Zhou Zhou, even if he taught him by hand, it would depend on whether he could understand it!

Hanging soup seems to be a chef's ability, but to accurately control the heat and grasp the fleeting timing of salt and ingredients, it depends on talent and understanding. ….

Xie Guangyun glanced at He Wuhuo beside him helplessly, and both of them sighed lightly; This is where people are so powerful in Zhouzhou... What's the use of trying harder? I can't stand the suppression of other people's talents!

After the third handful of salt is put in the soup pot, it needs to be simmered for about three hours before the most indispensable oil and lipoflower oil for mutton steamed buns can be made;

At this time, you can prepare the tuotuo bun for soaking buns, the dough of one point of fermentation and nine points of raw dough has been proportioned in advance and let the fat man, the tireless cook, preliminarily knead, Zhou Zhou only needs to carry out the key 'layered kneading, and it can be handed over to Xie Guangyun, a white case expert.

Although the tuotuo bun used for mutton steamed buns is also very particular, the most important thing is actually the soup pot and the 'boiled buns' afterwards, and it is no problem to hand it over directly to Xie Guangyun, but

Who made Zhou Zhou already turn into an 'obsessive-compulsive perfectionist, patient' under the frantic praise of the passengers?

Therefore, he decided to do the key steps himself.

At this moment, although his white case skills are still special level two, they are close to the special level white case master under the fat man's fetter bonus, not to mention the hundred years of experience bonus from the top recipes, once the white case method is deployed, it can be more ornamental than when he hung the soup just now.

Tuotuo buns are also divided into two categories: soft and hard, and it is naturally the latter for cooking mutton steamed buns, but it is not good to be hard, you also have to have tenacity and progressive taste, which requires many times of hammering, kneading, rolling, and stacking!

Although they are all basic skills on the white case, Xie Guangyun feels that I can do it, but in Zhouzhou's hands, it is uniquely beautiful; A large ball of dough with hundreds of catties of dough was kneaded and kneaded at will in Zhou Zhou's hands, punched and thrown, and even the sound of hitting the dough had a special sense of rhythm, plus this chef was a little handsome, that was Super Nice.

After Zhou Zhou finished stacking the dough with his own hands, he pushed it in front of Xie Guangyun, and then took the new dough that the fat man initially kneaded and continued to do... There is no shortage of lump cakes that need to be consumed today, and it is always necessary to prepare sufficiently.

After processing a few balls of flour, Zhou Zhou completely handed over the kneading and baking procedures to the three helpers; There are thousands of passengers on X164, and if he does everything himself, he is afraid that sooner or later he will become the second Zhuge Liang who has done his best.

Until 7 o'clock in the morning, there are more than 600 buns, and with these buns as a base, they only need to be baked with them to meet the needs of the majority of passengers.

Judging by the aroma overflowing from the soup pot, it was time to 'oil' the oil, Zhou Zhou once again stood on the mat......

The so-called 'oiling' is to beat the oil and fat oil in the soup pot; Whether a bowl of soaked buns is delicious or not, the soup base is the first, the oil is beaten, the second is the boiled bun, and the boiled bun is the third.

However, whether the steamed bun is cooked well or not is inseparable from the oil.

The first thing Zhouzhou has to play is 'Ming Oil,'.

At this time, a layer of liquid oil composed of bone marrow oil and meat oil will appear on the surface of the soup that has been boiled to the fire, which is also called 'clear oil,'; When the master of mutton steamed buns cooks steamed buns, there must be 'clear oil, put into the pot, so the quality of the clear oil will directly affect the quality of a bowl of mutton steamed buns.

Chang'an's authentic mutton steamed buns have set up a big 'forest', so there are all kinds of birds, there are many spots and stations next to the steamed bun shop pit outsiders, will not use boiled 'clear oil, into the pot, can you not use genetically modified soybean oil that is considered a conscience. ….

Therefore, before eating steamed buns, you must stand next to the cooking master and take a few glances to see if he will put oil in the small pot of boiling steamed buns, and you must see what kind of oil he is putting in it. If you find that he simply doesn't put it or puts the wrong oil, it is right to turn around and leave.

After beating out the oil and putting it into a large stainless steel basin and placing it aside, the semi-solid form below is the 'oil oil'. Playing 'fat flower oil, it is more cumbersome, after hitting a spoonful, you should gently rub the solid part with your fingers, this step is called 'fat flower,,

There is a layer of cloud skin on this thing that can't be rubbed together, just like the porridge skin floating on top of the gruel, the porridge skin may still be eaten by people, but this layer of fat flower cloud skin is not very clean and must be discarded.

With these two oils, the basic conditions for cooking steamed buns are available; The two kinds of oil should be put three times, when the steamed bun is boiled, put it once to "moisten the pot, the oil, before the pot to put in" cover the fragrant, the oil of the oil, and the boiled steamed bun should be poured with oil again after entering the bowl, which is in line with the traditional standard of practice.

Nowadays, many mutton steamed bun shops don't put enough oil three times at all, and even some half-bottles of vinegar don't understand the difference between clear oil and fat oil, and they are actually mixed together... Can you still eat mutton steamed buns in this kind of shop? It is estimated that there will only be a scourge of outsiders......

After the oiling procedure is completed, the beef and mutton are removed, which is to be used to make steamed buns; The beef bones and lamb bones left in the pot continue to simmer, and with them, the soup has the possibility of adding water once and adding 30% of the water.

The soup is fresh enough, the bun is fragrant enough, and the two oils are bright and shaking... Everything was ready, and it was almost time to start selling, and Xiao Zhang received a call from Zhouzhou

He broadcast sweetly with his saliva in his mouth.

"At the moment when we were about to leave the Northwest Land, our food truck prepared a delicious and hungry representative delicacy in the Northwest - Mutton Steamed Bun ......

As soon as Xiao Zhang's voice came out, the sound of 'goose goose, bee' rang out in each carriage.

There are a lot of Northwest men on X164, not to mention that just after Chang'an Station, I don't know how many experts in the carriage eat mutton steamed buns.

"Goose heard me right, today's breakfast is mutton steamed buns?

After getting on the car, I heard that Chef Xiao Zhou in the car is a god chef, and yesterday's dinner was even more jaw-dropping... But when it comes to mutton steamed buns, the geese are the connoisseurs?

Just that this train can make authentic mutton steamed buns, why is the goose a little excited and a little unbelievable?"

"Haha, the goose is also saying, this Xiao Zhou Master is challenging the difficulty, just after Chang'an Station, he dares to make mutton steamed buns? If nothing else, the goose really admires his courage."

"In other words, I heard that this chef Xiao Zhou is from northern Jiangsu, and the chef from northern Jiangsu probably doesn't know how many ways to eat mutton steamed buns, right?"

"Huh? Jiedu said it, everyone!

Tunnel? Authentic is the pursuit of the people in the capital, and all the good men of the Three Qin Dynasty should ask if it is really true, right?"

Brother Jinmen now regrets it very much, how could he not stand firm yesterday? Actually became a deserter at the last moment!

The result was good, and the queue alone lasted more than an hour!

You should give yourself a mouth, if you don't believe it, no one can disbelieve Master Xiao Zhou? Don't look at these Northwest men questioning now, nine out of ten have to be convinced by Master Xiao Zhou, but then again, there are several ways to eat mutton steamed buns, which we really don't know?

"This old man, how to eat mutton steamed buns, can you tell me?"

The Chang'an hero who was asked laughed and was about to start talking, but the little thing in his stomach had already been turned out in the radio box first......

"Dear passengers, mutton steamed buns have a long history, are delicious and the most satisfying for hunger, and there are four ways to eat them, namely solo walking, dry pulling, mouth soup and water siege.

However, due to the limited number of seats in the dining car, we can only provide three ways to eat today: dry pulling, mouth soup and water siege, and we will also temporarily change the reservation system of the dining car......".

Heart of Light and Darkness