Look at the color of the fire, check the vapor potential, smell the familiar taste... In order to accurately judge the heat of the noodles in the pot without opening the lid, these three skills are indispensable, as soon as the heat arrives, the time to open the pot and take the noodles will be fleeting, as long as it is a little later for a second or two, even if the noodles are not tuo and the appearance is complete, the taste of the entrance will be slightly inferior, and the gluttonies who often eat Jiangxia hot dry noodles can still eat it.

Zhou Zhou judged that the fire was coming, and immediately put out both hands, one hand turned off the fire, one hand quickly opened the lid of the pot, the hand that turned off the fire picked up the long chopsticks at the same time, stretched into the pot that was still steaming and gently picked it up, a drawer of dough weighing several catties was actually picked out by him with a chopstick, and the wrist danced slightly in the air, and the noodles were scattered, blowing in the wind, and the noodles were fragrant.

There are about 20 catties of noodles in the upper, middle and lower drawers, Zhou Zhou picked up the noodles and started the drawer, and his subordinates did not stop, and in a blink of an eye, these noodles were laid on the huge curtain on the noodles in advance, and they only needed to cool slightly, with various accessories and chili oil, sesame paste, crushed peanuts, spicy radish strips, crushed capers, soy sauce, vinegar, garlic juice, even if it was a good job.

In the food sequence of the original world, Jiangxia hot dry noodles can definitely enter more than five sequences in the category of pasta.... Of course, such a good pasta dish has three souls and seven souls.

The three souls are the noodles themselves, which are just right, the sesame sauce that is properly fried, and the chili oil that brings out the dry and spicy aroma of Erjingtiao.

The seven spirits are soy sauce, vinegar, garlic sauce, diced spicy radish, capers, chopped green onions, and a little brine.

The original world has braised vegetables and brine, so the original world's hot dry noodle sequence is higher, recently Zhouzhou is reading a famous online masterpiece in his spare time, which often mentions the concept of 'sequence', so if you compare this world and the original world of Jiangxia hot dry noodles, the original world can at least reach the pasta sequence 4, this world is slightly inferior, that is, barely to 5......

In other words, the hot dry noodles in this world are missing, and no brine juice is used.

The advantages and disadvantages of chili oil can be seen as chili powder, praise Aunt Xia, her fat classmates are always so caring, and the Erjingtiao chili powder provided is definitely the best of the best, so there are not too high requirements for frying skills, not to mention that there is really nothing to worry about when this kind of thing is handed over to the volunteer Cui Zhengshan.

Lao Cui seemed to be competing with Zhouzhou, and soon made a large pot of fragrant chili oil; Seeing that Zhou Zhou was still slowly frying sesame paste, he leaned over to take a look with some pride, and suddenly the pride disappeared without a trace.

Stir-frying tahini is the hardest, because the thing itself is oil-bottomed, with oil! So you can't put other oil to fry, you can only do it in a dry pan.

This requires the chef to turn the pot very quickly, and at the same time, the heat must be even, because only by ensuring these two points can the sesame oil remaining in the tahini paste be evenly distributed in the pan, and at the same time ensure that the tahini paste does not stick to the wall of the pot.

As long as the sesame paste sticks to the wall of the pot, it will inevitably be mushy, no matter what the degree, that trace of mushy smell cannot be eliminated, so it is necessary to judge whether a bowl of Jiangxia hot dry noodles is of the best quality, and you can also judge from whether there is paste in the noodles.

With the effect of the special first-class basic level and the perception value, Zhouzhou's current stir-frying skills are not under the national cooking masters, so Lao Cui saw a phantom brought up by a frying spoon, and the small half pot of sesame sauce was wrapped in this phantom, turning the roll in the pot, and there was no trace of stickiness!

As if they had made an appointment in advance, the fat man and the other three cooks took a deep breath with Cui Zhengshan... It's so fragrant that it feels like walking into a workshop where sesame oil is being grinded, but you can't smell a trace of mush.

"Then the next pot of noodles can ensure the circulation, fatty, Brother Xie, Brother He, you can ensure the supply of soup dumplings and soy milk, I alone is enough to deal with the hot dry noodles, inform Xiao Zhang, you can invite the first batch of passengers to come to the dining car to take a seat."

Zhou Zhou looked up at the time, it was already 6:50 in the morning, and there were still ten minutes left before breakfast time, which was not bad, he did not miss the breakfast time because of this rather troublesome Jiangxia hot dry noodles.

"I'll be responsible for the soy milk, Yuanyuan, you grind it well, it seems that Cheng Dabeard didn't hide his secrets, and taught you a lot of real things.

But this cooking is also very skill-oriented, so I'll do it......"

It is estimated that the fat man is very popular, in just a few hours, the fat man is familiar with Cheng Rin, plus he often went to the cafeteria to make guest appearances as a soy milk master when he was in the chef school, he originally had some experience, and he was valued for a few words with Cheng Dabeard, and he really learned something solidly.

In Cui Zhengshan's opinion, the fat man's ability to grind soy milk can barely reach the 'special level' among the soybean milk masters, but this kid has an imbalance of taste, cooking soy milk has congenital shortcomings, and the heat control is a little insufficient, so he simply volunteered to take over.

Although he didn't say it explicitly, he now sees himself as a member of the X164 food truck kitchen, but the pride of genius makes him refuse to be a legitimate cook.

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Although I got a positive reply from the train conductor last night, today's breakfast should have the Jiangxia hot dry noodles that the old E-E's hearts and minds were thinking about, but when Xiao Zhang officially broadcast the announcement, the old E-E. on the train were still a little stunned.

That legendary Xiao Zhou master really made Lao Tzu's hot dry noodles from snacks to big ones? Yes, it seems that this Master Xiao Zhou has a lot of temper.

Just rushing to this momentum, Master Xiao Zhou and Lao Tzu are quite temperamental, brave enough, and angry enough!

If the taste of this Jiangxia hot dry noodles is insufficient, Lao Tzu will not criticize him, is this originally embarrassing people, if it is not from our Hubei Province, don't mention any hot dry noodles, all of them are fakes!

Don't mention Jincheng beef noodles when you go out of Yongliang, don't mention roast meat when you go out of Guangdong Province, don't talk about fat sausages when you go out of Sichuan Province, don't talk about hot dry noodles when you go out of Hubei Province... People all over China not only have a pride in their hometown food, but also have a meanness.

Basically, when I saw the famous food of my hometown outside, my first reaction was disdain, which is actually no wonder, just say that this Jiangxia hot dry noodles are two points less than the taste of Jiangxia, except for the taste of Hubei Province reduced by sixty percent, out of Huaxia... That thing in Chinatown is a foreigner's, and something like can be called hot dry noodles?

Zhouzhou's reputation is not small, but these old E, who got on the bus from Jiangxia, don't even agree with the hot dry noodles in other cities in the province, let alone Zhouzhou, a native of northern Jiangsu, when they walked into the dining car with a smile, they all came with a preconceived critical mentality.

"Sister, let's also try the hot dry noodles made by Master Zhou, shall we? Although this thing looks like a bowl of Xiang after mixing sesame paste and chili oil, after all, it is made by Zhouzhou, so it may not look like Xiang? ”

Li Xueru's disease is estimated to be incurable, and a casual sentence made the six godsisters almost vomit on the spot, dead Nizi, do you still let people eat?