After coming to this parallel world, Zhou Zhou also searched for this world's charred bottom fried cold noodles on the Internet, and the so-called 'secret' found was nothing more than watermelon soybean sauce and the method of stir-frying the charred bottom, but he never touched the real secret.

The biggest difference between Bianliang fried jelly and fried jelly elsewhere is the burnt base, but the reason why this delicacy can make people remember after eating it is only part of the reason why the burnt base is largely determined by the sauce.

The fermented watermelon soybean paste has the natural sweetness of watermelon and the mellow bean aroma of soybean paste, when these two flavors cooperate with each other, it forms the most unique taste of Bianliang fried cold noodles, but few people know the real secret of watermelon soybean paste.

This sauce can't be used stupidly directly!

Before using it, there is also a preliminary procedure of 'stir-fried sauce', and unlike the fried sauce of Laobeiping fried noodles, 'Sanhe oil' is added to it.

What is Sanhe Oil?

Chicken fat, lard, butter!

The chicken fat is fresh, the lard is mellow, and the butter has a long aftertaste!

The three kinds of oil with a reasonable ratio are fused with each other at a low temperature of thirty or forty degrees, and then they should be quickly put into the watermelon soybean paste, stir-fried quickly with a frying spoon, and the oil temperature should be immediately out of the pot as soon as the oil temperature reaches 60 degrees, so that the fried sauce is the most suitable for the charred bottom fried cold powder.

The sweetness of the watermelon is pressed by the fresh oil, which will retain a trace of sweet aftertaste, but avoid the embarrassment of sweet and salty taste, which is the real secret of Bianliang fried cold noodles.

Why can't many Bianliang's fried noodle chefs achieve the effect of 'Lao Zhang fried noodles' in the night market?

They either don't know how to fry the sauce, or they have problems in the ratio of the three oils and the control of the heat, and they can't meet the requirements of the fried cold noodles with a sweet aftertaste in the salty aroma, but there is no burnt flavor in the burnt aroma; As a result, the fried cold noodles are either sweet or salty, or have a burnt taste, so naturally there is no way to become the first in Bianliang.

What is 100 years of experience?

It is the reasonable ratio of the three oils and the ability to control the heat of the fried sauce!

There is a famous saying in Qinxing, 'It is not difficult to match the side dishes, but it is difficult to fry the sauce!' ’

Why? The smell of oil can only be emitted after the pot is hot, and there is no way to control the oil through the sense of smell. So it's a lot harder than a side dish!

The same is true for stir-fried sauce, if the temperature of this thing is not enough, and if the stir-fry time is not enough, it will lack heat and the sauce is not fragrant enough; If the pot is mild and the frying time is a little too long, it will be easy to paste the pan.

Even if you stir-fry the spoon a little slowly and quickly, it will affect the color of a pot of sauce.

If you want to mix it with good oil and fry good sauce, don't you have more than ten or twenty years of hard work? But how many chefs have the patience to practice for more than ten or twenty years?

After preparing this pot of sauce, Zhou Zhou finally had time to pick up the large enamel jar given by Aunt Xia and pour a few sips of black tea, and at the same time did not forget to remind the three cooks to start cutting the cleaned pork.

The ingredients for Bianliang soup dumplings are not complicated, except that pork is green onions, and even people in Henan Province will misunderstand the 'pork jelly. ’

In fact, this can't be misunderstood, soup dumplings are not unique to Bianliang, and there are also various soup dumplings made of steamed noodles in other provinces; If you go to Jinling, you can even eat sweet pork soup dumplings, sweet pork buns and red bean Lantern Festival porridge with absolutely sufficient sugar, it can be sweet to people's hearts, and it is the hometown taste of countless Jinling wanderers......

There are sweet and salty soup packets in various places, and there are countless pork, mutton, beef, shrimp, and duck as the main flavors, which have their own characteristics, but the soup in them must be achieved with skin jelly without exception.

Because this is convenient enough, you only need to put the skin jelly into the filling, and it will become a soup dumpling when it is steamed, but ah... The natural defects of jelly are also very difficult to compensate.

First of all, once frozen, the saltiness is not easy to control!

No matter how clever the chef is, he can't guarantee that the saltiness of the jelly can be evenly distributed when it is set, often the bottom jelly is salty, and the upper jelly is lighter, how can this filling be adjusted?

Therefore, the biggest problem with soup dumplings made with skin jelly is that the taste is difficult to control.

The second is that the skin jelly always lacks a fresh fragrance, which is far less than the freshly boiled bone broth; This is the gap in the material itself, and even if the kitchen god comes, it can't be bridged.

Therefore, the authentic Bianliang soup dumplings pay attention to the use of fresh soup, which is also the trick of Yipinlou and Huang's old store to become famous.

It's just that the soup dumplings made of fresh soup are full of soup, not as fatty and sticky as the soup made from the frozen skin, which has very high requirements for the bun skin!

To use fresh soup, not only do you need to have a first-class white case master, but at the same time, the buns must be eaten in the store after they are released, and they must not be taken away. Otherwise, diners will find that most of the soup is leaking when they arrive at home, and the buns will become completely tasteless.

Perhaps this is the reason why the current Yipinlou and Huangjia buns are all made of pork skin jelly, which is convenient and convenient, and the taste will inevitably be inferior.

Zhouzhou wants to make authentic ones, so the big bone broth has long been hanged, and the 'invention' of the scalding method has also greatly improved the ability of the bun skin to 'retain juice'.

The remaining four points depend on the filling, pork can never be stirred with a meat grinder, this is only the most basic requirement, to make the most authentic and delicious Bianliang soup dumplings, pork not only can not be stirred, not even chopped!

The grinding will destroy the fibers in the meat, causing disgusting lumps to appear in the meat filling; Although chopping will not damage the fiber in the meat, it will cause excessive loss of fat in the meat due to excessive force and too fast use of the knife.

So the right thing to do is to cut.

To cut quickly with very clever knife skills, not only to use the knife vertically and horizontally, but also to roll no less than eight times after the inch is broken, so that the cut out of the meat filling will be evenly grained, the meat fat will remain intact, and the taste is by no means comparable to the minced and chopped meat filling.

With two special first-class cooks, this kind of hard work does not need to be done by Zhou Zhou, under the effect of food bonding, when Xie Guangyun and He Wuhuo prepare ingredients for top recipes, the fillings cut out will not be much worse than Zhou Zhou; The fat man with the delicious +1 effect is responsible for cutting the green onion into minced green onions, and finally making sure that the green onion is mixed into the filling and has the fragrance of green onion but no green onion, which is also the key to the deliciousness of the soup dumplings.

After the filling is mixed out, it is finished with white case kung fu.

Hot noodles are easier to be thin and transparent than steamed noodles, and after a spoonful of meat filling and a spoonful of soup are wrapped, part of the bone broth will be absorbed by the meat filling, and the rest can even be seen through the hot dough skin gently rippling in the bun.

When sealing, you can't use eighteen pleated chrysanthemum mouths, you have to use goldfish mouths.

This is the place for diners to put down their chopsticks, and when the buns are out of the cage, diners can use chopsticks to pinch the goldfish mouth to lift the whole soup bun, and then it is good to eat?

After the first batch of soup dumplings were put into the cage, Zhou Zhou notified Xiao Zhang to notify the guests in the front section on the radio speaker.

The soup dumplings are not big vegetable buns, so they have to be steamed and sold, and diners have to eat them while they are hot.

Five of the six stoves in the kitchen of the dining car have been put on steamers, one cage can stack ten drawers, and it is no problem to cope with 68 seats, and there are three assistant cooks who are responsible for making steamed buns, and he only needs to be responsible for frying cold noodles.

Bianliang, which is most famous for its soup dumplings and charred bottom fried cold noodles, these two delicacies have always been inseparable from Meng, and Meng is not defocused.

The most enthusiastic and experienced people in making reservations are always Zhouzhou's fans and regulars, and it is not surprising that the first batch of people to enter the dining car are indeed those old faces.

Old man Zhang Zhouxuan set up the table with Xu Ning, and pulled Brother Jinmen with his shawl hair, Su Rou's belly finally returned to its original state, but she quietly saw that Boss Cao's belly had become bigger......

Huang Lusheng was ranked No. 67 and was the penultimate person to walk into the dining car.

What is more eye-catching is that he brought a common summer sun hat and a pair of cool-looking sunglasses, and when he sat down, he quickly glanced into the kitchen under the cover of the sunglasses, and through the narrow window of the kitchen, his eyes stayed on the cage drawer stacked high for a few seconds.

"Old cage?

It seems that this Internet celebrity chef is indeed not simple... I haven't heard of him making soup dumplings on x164 before, this should be the first time, but I know how to prepare the old cage? ”

Huang Lusheng quickly retracted his gaze, and glanced at the old man Zhang Zhouxuan not far away with some weakness.

Now who doesn't know that Old Man Zhang is trying his best to defend Zhouzhou?

After all, he is a member of the Huang family, at this time, he came to eat the soup dumplings made by Zhou Zhou for the first time, if the taste of the buns overshadowed the Huang family, it would be very embarrassing, if the taste was not as good as the Huang family, it would be as if he was coming to see the wind and cool, and it was not suitable for the left and right.

It's better not to let Mr. Zhang see himself... This old man's status in diligence is too high, and his temper is too great, in case he has any bad opinion of the Huang family's buns, it will be his own sin.

"It is said that this chef Xiao Zhou makes a good mutton steamed bun, and even many century-old restaurants in Chang'an can't compare to him, and I don't know if it's really so godly?

Today, I want to try the fried cold noodles and soup dumplings he made, these two things are not authentic when they leave Bianliang, let alone on the dining car of the train......"

With a hint of doubt in his heart, Huang Lusheng took out his mobile phone to scan the code to pay, and ordered a basket of soup dumplings and a plate of charred noodles.

Originally, I heard Xiao Zhang say on the radio speaker that dinner was Bianliang soup dumplings and fried cold noodles, Huang Lusheng smiled and was about to open the Texas grilled chicken he was carrying, but he heard Xiao Zhang say the word 'authentic'.

In recent years, Yipinlou and Huangjia Buns have been fighting in the media in order to compete for an 'authentic', and they have not yet come up with a result for two professional Bianliang soup dumplings, but a young chef on the train has become authentic, right?

Even if he is not angry, as a member of the Huang family, he must come to see it.