"Master Zhou, hot dry noodles are easy to learn and difficult to master, but if you make them for Lao Jiangxia, it will be even more difficult, and they will curse if they don't taste the slightest.

So if you're not sure, you'd better be a turtle with a shrunken head...... Ah I'm sorry, I'm sorry, I said the wrong thing again, I didn't mean to scold you for being a turtle.

But then again, the turtle is also good, at least to live longer. ”

Li Xueru now has a very good impression of Zhouzhou, and thinks that she should give him a kind reminder, although she seems to have gone off track again, but she is really kind.

Zhou Zhou glanced at Sister Li, who was blushing with a blushing face, and said in his heart, I thank you, you are so good at talking.

But he also knows that Li Xueru is really well-intentioned, Jiangxia hot dry noodles seem simple, it is not easy to do well, just the method is divided into 'steaming', 'boiling' and 'double boiling' three factions, the ingredients of various methods also have some subtle differences, the old E, don't care so much, he will praise him if you suit his taste, and there will be all kinds of criticism if there is a little discomfort, not to mention that he is not a chef in E. Province, and the old E. must have higher requirements for the hot dry noodles he makes.

'Random Mission: Conquer the stomachs of the old ones with a bowl of the most authentic Jiangxia hot dry noodles, and turn the nine-headed birds into little parrots vying to praise you, and when the task is completed, you will randomly get a top recipe, corresponding to a certain stop along the way. ’

Zhou Zhou suddenly perked up, he had decided to challenge the appetite of the old ones, but he didn't expect that there would be a task reward, does this still need to be considered?

"Aunt Xia, among the ingredients that your old classmates from the Jiangxia train depot have added for us are Jiangxia's specialty spicy radish strips, capers, and chili powder, and there are also high-gluten flour on the car, just to make hot dry noodles, absolutely no problem.

Now you can ask Xiao Zhang to broadcast, tomorrow's breakfast will be served with authentic Jiangxia hot dry noodles in addition to the usual soup dumplings and soy milk. ”

"Authentic Jiangxia hot dry noodles?"

Aunt Xia was stunned for a moment, and looked Zhou Zhou up and down with a smile: "Xiao Zhou, can you tell Aunt Xia that there are any other flavors and delicacies that you can't make?"

Why does Aunt Xia feel that you are about to become a living dictionary of Chinese cuisine? ”

Chen Yan and Li Xueru also stared at Zhou Zhou with a pair of beautiful eyes.

Jiangxia hot dry noodles are one of the less influential flavors and cuisines in Chinese provinces, far less than the cross-bridge rice noodles in Yunnan Province and the hairy belly hot pot in the mountain city; The reason is that this noodle dish is difficult to control the heat, and once it does not make the authentic taste, it will become very unpalatable, making it difficult for out-of-town diners to fall in love with it.

Zhouzhou's cooking skills are amazing, but no matter how good a chef is, he can't say anything, right? You are the flavor of the northwest, the flavor of Zhongzhou, and the flavor of Huizhou in the south of the Yangtze River, but when you go to Hubei Province, you have to make authentic Jiangxia hot dry noodles, and there is no genius like this, you are still not a human being, right?

Chen Yan is just that, after all, it is a layman, it is a lively look, Li Xueru is an expert, she knows too well how difficult it is, a pair of beautiful eyes look at Zhouzhou and are a little reluctant to leave, how do you feel that the more you look at it, the more handsome it is?

-----------------

Obviously, there is no top recipe for Jiangxia hot dry noodles, why is Zhouzhou so sure? The reason is that he can learn from the two worlds of Jiangxia hot dry noodles.

Of course, this refers to controlling the heat of the noodles, and the ingredients still have to be used in this world-recognized practice, if you add the pepper that is often used in the original world, it will definitely be scolded by the old people.

Jiangxia hot dry noodles use high-gluten alkaline water surface, this is not difficult, after all, it is the most common pasta snack, and the difficulty of processing flour will not be high.

Not to mention Xie Guangyun and He Wuhuo, even a fat man can deal with it calmly, he doesn't even need to prepare noodles in the early stage, and the three cooks can do it smoothly.

Whether this noodle is delicious or not depends on three points, the first is the heat of 'broken life', the second is soul sesame paste, and the third is red oil hot sauce.

Jiangxia's fat director must love his hometown very much, the most authentic Erjingtiao chili powder in Hubei Province has been given a lot, and the sesame paste is also a good product without adulteration, depending on how well Zhouzhou is fried.

The first step in Zhouzhou is to prepare the application of dry noodles, the noodles used for Jiangxia hot dry noodles can be a lot of exquisite, the alkaline water surface just made is not directly usable, to be drawn into two fine and then air-dried for a period of time, so after Aunt Xia left, Zhouzhou and the three major chefs pulled out the noodles and hung them on the stainless steel wire temporarily tied to the kitchen wall to dry.

After the dried noodles are air-dried, they have the characteristics of not sticking to the water, and there are three ways to deal with them, one is to boil the water and break the life, the second is to steam in the pot, the third is to enter the water twice, and the last method is not used much, and it is generally made for the elderly and children.

The first two treatment methods have their own merits, the boiled taste is slightly soft, the steamed taste is slightly hard, and the heat control is slightly insufficient, there may be a big problem of the inner core, so the masters of the hot dry noodles are all the way, and the cooking will never be steamed, and the steamed will never be cooked, and they are almost called from the beginning.

It's not that no one has ever thought of combining the steaming method with the cooking method, but it's too difficult to control, and the taste will be lost at every turn, and the depression sprayed by the old ones is light.

Zhou Zhou has searched for hot dry noodle recipes from two worlds, and has also used 100 perception points, coupled with the current special first-class basic cooking skills, he has steadily become a master-level hot dry noodle master, which is also where he dares to challenge the integration of steaming and cooking.

Under the watchful eyes of the three major chefs, Cui Zhengshan and Li Xueru, Zhou Zhou first put the noodles that had been dried in the middle of the night into the boiling water and rolled them slightly, and then immediately picked them up and smeared the pre-melted lard while they were hot.

In fact, it is also possible to use vegetable oil, and in order to cater to the so-called health concept of modern people, most of the hot dry noodles in Jiangxia are still vegetable oil that is not easy to degrade, but who makes Zhouzhou have a soft spot for lard? Although the addition of lard to the noodles will increase the difficulty of seasoning in the later stage, it is still not hesitant to rise to the challenge.

Shake the noodles coated with lard a few more times until they are almost eaten through, and then steam the noodles.

This step is the most critical, first of all, you can't use a dish to hold the noodles, otherwise the steam will reverse to form stagnant water, and the noodles will be dumped, and secondly, the control of the steaming time completely depends on the chef's keen sense of heat and smell.

So seeing Zhouzhou's operation of boiling first and then steaming, even Cui Zhengshan was tight-faced, he was known as a diligent genius who learned everything and was refined in everything, naturally he had studied Jiangxia hot dry noodles, and naturally knew how difficult it was to control the heat of noodles with oil after cooking, otherwise why didn't any of those masters who had made hot dry noodles for decades operate like this?

Isn't this the first time Zhouzhou has made Jiangxia hot dry noodles? Where did he get his faith?

Everyone was shocked and suspicious, staring at the steamer and Zhou Zhou standing in front of the pot with wide eyes one by one.

"That's when the heat is right......"