It doesn't seem difficult to make soup, but if you take it soup as an example, isn't this just a stew of pork bones and wheat kernels?

Pork bones are fragrant and flavorful, and the soup boiled out can strengthen people's muscles and bones after drinking for a long time, but if you don't add fat, the soup will be too clear, so you have to add wheat kernels to make this soup thicker.

As long as it's real and the heat is enough, is there anything that doesn't taste good? But the problem is that even in Pengcheng, which is rich in soup, there are countless soup pots in the streets and alleys, and the only ones that can be recognized by the locals are 'Zhangjia Soup' and Pioneer Restaurant's Soup.

Don't say it's an ordinary person, even many masters who have been selling it soup for half their lives can't find the reason; This is the meaning of the existence of top recipes, and the problem that has caused many soup pot masters to have a headache for a lifetime is not a secret here in Zhouzhou.

Speaking of the secret of the soup, it is impossible not to mention the grits soup in Lu Province; In fact, the two have a lot in common, and at first glance they look like 'brothers', but the differences are also very big.

First of all, the soup is based on meat, including pork and beef, and there are many mutton infiltrations that are difficult for people to get used to. The emphasis is on putting enough water, simmering slowly, and finally boiling the meat completely in the soup, and there is no salt in the soup pot, which is a light soup all the way.

The soup is particular about the use of salt, and the authentic soup does not put meat, only pure bones; The emphasis is on completely boiling out the bone marrow and bone oil, which is a good thing... In winter, a bowl of soup like this is guaranteed that you won't feel cold for half the day.

Secondly, the soup does not add wheat kernels, and when the soup is almost hot, the chef will hook in the starch or add the flour to the soup to increase its thickness.

The flavor of the soup does not use flour and starch, but wheat kernels.

And there is also the 'raw wheat' and 'cooked wheat' of the particular, Zhouzhou first put the fried wheat kernels into the pot to cook together, and when the taste power of the wheat kernels is exhausted, it needs to be quickly fished out and discarded, and then the raw wheat kernels that have not been stir-fried are put into the soup pot.

At this time, the pot of soup is not only delicious, but also fat enough, the wheat kernels are wrapped in bone oil and bone marrow and slowly cooked, and when it comes out of the pot, the grains will be transparent, and the mouth will be chewy.

Therefore, the deliciousness of the soup is not only in the soup, but also in the indispensable part of the wheat kernels; Pengcheng locals often say when they drink soup, 'Give more thick!' The master of the soup will dig deep and slow down, and serve a small half bowl of wheat kernels, and those who eat a small amount of rice don't even need to eat steamed buns anymore, and a bowl of soup can be full.

Of course, more people still choose clear soup, why? Because one of the greatest pleasures of drinking the soup is to beat eggs into it.

The raw eggs are knocked directly into the bowl, foamed with chopsticks, and then poured a spoonful of hot soup, and suddenly the frangipani floated, plus a layer of light bone oil along the edge of the bowl... This is the delicacy of the world!

The most difficult thing to boil is to observe the heat and control the moment when cooked wheat turns into raw wheat, the early moment the wheat aroma is difficult to fully integrate into the soup, and the late moment the raw wheat kernels will be insufficient in the heat, only those masters who have been in front of the soup pot for decades can see the eye to the hand, and the completion is seamless.

In the end, there is another process, which is to peel and thicken the pork belly cooked in advance, and chop the lean part with a thin layer of fat into shredded meat.

This requires very high knife skills, pay attention to a 'thin as a hair', and each trace of lean meat should also carry a very thin trace of fat, and then throw it into the soup pot, when it spreads out, it is like a huge chrysanthemum, which is very beautiful.

When the soup is served, there will be a few chrysanthemum shredded pork in each bowl of soup, and with the rich bone flavor of the soup, these shredded meat will become the most 'precious' delicacy......

After a large pot of soup was boiled, the temperature was maintained by candlelight, and Zhouzhou began to make fried buns.

In Pengcheng, wherever there is a soup pot, there must be fried buns; If you go to the century-old pioneer store, there are still Pengcheng's special eight-strand fritters that can be used for soup, but the eight-strand fritters need to use special puffy ash powder, and it is best to be freshly burned, which is really not the condition on the train.

The fried bun is a large round iron pot with a large flat bottom, the diameter of the pot is at least one meter, the bottom of the pot is thin, and the edge of the pot is only about 15 centimeters.

This kind of special cookware can only be seen in Pengcheng and Lu Province, and it was originally not available on the train, but since it has passed through Pengcheng Station, how can it not appear Aunt Xia's standard 'fat director'?

Zhouzhou has traveled all the way to clearly turn the kitchen of the dining car into a treasure trove that can cook all kinds of Chinese food, Aunt Xia was surprised at first, but now she is gradually getting used to it, and even like those greedy passengers, she is also looking forward to how many kinds of food Zhouzhou can make.

Therefore, Zhou Zhou wanted to fry the pot in Pengcheng, which was taken for granted in Aunt Xia's eyes.

As the name suggests, fried buns naturally use water, and it is also cold water; After the large round pot with a diameter of 1.3 meters is heated, a layer of bottom oil should be applied first, which is good with vegetable oil, and the amount is based on the oil soaking the bottom of the pot, and it will not be piled up.

Fried buns are the kind of small triangular buns with one, two, or four, which is probably what the sugar triangle looks like.

The noodles used are made with high gluten flour, and the filling is also in accordance with the principle of 'only cutting and not chopping', with three parts fat and seven points thin, and the minced green onion is hidden in the filling, so that diners must not feel the presence of green onions when eating steamed buns, but they must not be without the fragrance of green onions.

There are three major chefs here, and there is no longer a half-bottle of vinegar like Chen Yan Xiaozhang to make steamed buns, Zhouzhou only needs to make these steamed buns with his heart.

The triangular fried buns have long been arranged on the wheat straw board according to Zhou Zhou's requirements, and Zhou Zhou picked it up and threw it directly into the pot, and twenty buns were neatly arranged in the pot for one and a half catties; This kind of large iron pot can hold four plates of buns in one pot, which is the amount of two catties, and one pot can cope with about ten guests in about 12 minutes.

After the buns were put into place, Zhou Zhou picked up the kettle and poured the cold white boil prepared in advance in... Fried buns, naturally can not only be fried with oil, pay attention to the 'oil bottom water flooding bridge', the water is about to submerge most of the buns, the next is to cover the pot, regularly rotate the iron pot to evenly distribute the fire, and judge the heat according to the water vapor and the overflowing aroma.

It is much more difficult to make fried buns than steamed buns, because in this process of 'frying', the lid must not be lifted, otherwise the water vapor will be lost, and it will be difficult for the buns to rise, and if the cooking time is forcibly extended for this purpose, the oil bottom of the buns will turn black and mushy.

That's why there is a proverb in Pengcheng: 'There are only four people who can get fried buns in Pengcheng several times......

These are the four most authentic masters who make fried buns.

One is the head office of 'Lianglai Feng', the other is the 'Pioneer Hotel', the other is the head office of 'Zhang Ji Dump It Soup', and the other is the breakfast department of the old Pengcheng Hotel in the wide section of Pengcheng Road.

The fried buns made by these four masters are fluffy and crispy on the oil bottom, and the connection between the oil bottom and the dough part has a slight 'crispy' feeling, crispy on the outside and soft on the inside, and it is also soaked in the lard oozing out of the filling, and the feeling of eating it in the mouth is three words - 'It's so beautiful!' ’

Zhouzhou is now the culmination of all the masters of the past hundred years, and any one of them must be slightly better than these four!

As soon as the heat arrived, the lid of the pot was opened, and the water in the pot was gone, and the buns were swelling like piglets; Zhou Zhou picked up the strip spatula that specializes in making fried buns, and pushed it along the bottom of the pot one by one, and the fried buns were flipped over one by one and changed to a side belly sticking to the pot, and the bottom of each upturned bun was connected with a thin cicada wing, burnt yellow and crispy puff pastry bottom.

At this time, you have to pour two oils, because the oil in the pot has been exhausted, you have to add oil again to make the side belly also appear browned oil bottom, after the oil is added, the steamed bun master will generally cover the pot for about two minutes, and then open the lid when the fried bun has two sides of the oil bottom, and it can be out of the pot.

But what Zhouzhou pursues is a two-sided oil bottom?

He asked for a golden fried bun on three sides, which was a difficult operation.

Because the buns are already nine or five cooked at the moment, they can only be covered once at most, otherwise they will be overcooked!

Therefore, Zhouzhou's approach is not to cover, but to increase the firepower! The strip spatula in the hand was quickly shoveled out from time to time, and all the fried buns in the pan were flipped over again in the shortest possible time!

Because of the increase in firepower, the second oil bottom of the fried bun was quickly generated, and when he flipped it three times, the third oil bottom also appeared quickly, and the fried buns were like little babies wrapped in golden swaddling clothes, smiling at him with their chubby white faces.

Zhou Zhou didn't dare to slack off, and quickly shoveled out the fried buns into the matching square iron plate, and suddenly the kitchen was steaming hot and fragrant.

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Now there is no need to bother with Xiao Zhang, passengers who have a pursuit of breakfast have taken the initiative to give up the affordable breakfast package provided by x164, what is the rarity of eight-treasure porridge with white water eggs, 6 yuan a tael of Pengcheng fried buns and 10 yuan a bowl of soup are very close to the people's price.

Although you have to make an appointment to queue up, but fortunately, you can turn over the table quickly when you eat breakfast, and the legendary Pengcheng soup is really fragrant, and you can smell it across the eight carriages, if you don't taste it, you won't regret dying?

At present, the mood should have been good, but the old man Zhang Zhouxuan was in a very bad mood; It's really a narrow road, no matter how he thought about it, he didn't expect that waiting for a seat outside the dining car could collide with Wu Jiuyu, an old poisonous snake.

Xiao Zhang was called ten times at a time, but a few people were given a number, Xu Ning was in front of him, and behind him was Wei Hong, the editor-in-chief of Lixing, and over Wei Hong's somewhat embarrassed smile, the old man saw the hateful Wu Jiuyu at a glance.

"Hehe......"

"Hehehe......"

The two old men sneered disdainfully at the 'enemy' at the same time.

"My old man is still not going to come, what? A dignified Wu University gourmand would be interested in a civilian breakfast?

Shouldn't this be? Don't you look down on the Zhouzhou chef recommended by my old man, why are you still cheeky to wait in line for a seat? ”

The old man knows Wu Jiuyu too well, this old thing used to be known as 'don't eat non-famous dishes, don't taste non-famous chefs!'" Although Pengcheng double soup and fried buns are famous, in the final analysis, they are also civilian breakfasts, Wu Jiuyu came to join in the fun early in the morning, this is his own slap in the face!