The taste of braised meat depends entirely on the brine, whether a pot of brine is good or not, the first is to see the years it has experienced, and the second is to see the person who maintains it.

The pot of brine on x164 is "sacred", after the wonderful hand of Master Xiao Zhou, it seems to have become the authentic source of Chinese brine, the fat man in order to tie up the future father-in-law has made some brine with the permission of Zhouzhou to take it to the magic capital, it is only less than a month, it is said that the chain store of "Lao Wu Brine" has opened more than a dozen, and the registered trademark is his chubby girlfriend Wu Shangui.

The Wu family is just because of the relationship between the fat man and divided some of Zhouzhou's brine, and they can quickly conquer the stomachs of some magic foodies, not to mention the pot of brine that Zhouzhou personally maintained, as soon as the lid of the big soup pot is lifted, I see that the soup is red and fragrant, and I pick up a piece of selected five flowers that were put in two hours ago, only to see that the fat part is like a good mutton fat white jade, and the lean part is like a dark red agate, I don't need to eat it, it makes people salivate when I look at it.

"Fatty, just cut these dried pork belly, two taels per plate, the head of the dish is served with small tomatoes, green coriander, and half a spoonful of braised soup can be poured vertically on the meat."

After explaining that the fat man was responsible for cutting the pork belly, Zhouzhou began to make the "noodle core" of Liangzhou noodles.

Liangzhou noodles pay attention to five kneading and five awakening, the main noodles have been kneaded four times, and they have woken up four times, but this noodles are still a little different from oily noodles, lo noodles, and Jincheng ramen.

Zhou Zhou took a few samples of flour, and then took a basin, and did not need to weigh it, grabbed the ratio with his hands, and added a small amount of water to the flour at the same time, and occasionally added some salt.

This dough made of raw noodles is very similar to the method of ramen noodle agent, which is divided into three categories: upper, middle and lower.

The inferior method is to directly use the "high-tech" of ramen noodle agent, and there is no need to divide the main surface of the dough core, just knead it into the dough, as for the taste, isn't there other high-tech? Anyway, if you eat for a few years, you won't eat the dead.

The medium method is already a traditional method worthy of praise, and the more elaborate noodle restaurants will add something called "puffy gray water" to the noodles, so that the noodles are much more convenient, this thing is basically not harmful to people's health, and even has an extra fragrance of fluffy grass, but the direct impact is the taste of the noodles.

Many friends who love ramen have now entered the ramen restaurant, looking at the color of the noodles is also good, eating is quite elastic, and adding authentic puffy ash powder, I can't wait to send a circle of friends to praise the boss's conscience, in fact, I don't know that the really most delicious noodles can even be used without puffy ash powder, and although the puffy ash powder is a natural material, it is not good to eat too much of this thing.

Being able to live the best face with top-notch techniques is the royal road on the white case!

Therefore, the really particular ramen master must rely on high gluten flour and salt to increase the elasticity of the flour when mixing the noodles, so that the noodles are of course not as good as the Gabon gray water, which is a great test of the master's skills, but can retain the wheat aroma and the best ramen taste to the greatest extent.

Among the top recipes owned by Zhouzhou, there is more than one related to the white case, which is very terrifying for the addition of his white case kung fu, and after analyzing the hundred years of experience of the white case masters, he has his own uniqueness, and is not like the average ramen chef who just pursues high-gluten noodles.

Instead, while ensuring the elasticity of the flour, a certain proportion of flour is added to enhance the flavor of the wheat flour, and even a very small amount of semolina flour and a very small proportion of whole wheat flour are used, which makes the noodles more layered and the taste more perfect, and of course increases the difficulty of ramen.

Therefore, his method of adding water is completely different from that of ordinary ramen chefs, the number of times is very small, and the kneading technique is up and down, like waves rising and falling, obviously with great force, but the basin does not make a sound.

Adding salt and water in the middle seems to be a natural method, without ingenuity, silky and smooth, without a sense of pause.

As the saying goes, insiders watch the doorway, the feelings of the fat man and Cui Zhengshan and others are the most real, whenever Zhou Zhou stops to add water and a small amount of salt, they will breathe a sigh of relief, feeling that Zhou Zhou's control of the technique has a faint sense of "Tao", and they can watch it from the sidelines, and even make them touch the bypass, and have a new understanding of the white case technique!

If this continues, "Zhou Shen" will become "Zhou Shi", and he is also the kind of teacher who will benefit them for life.

It's still a wise master.,I wasn't happy to let me help cook on X164 at the beginning.,Now if someone wants to drive me away, I won't leave! Three years? If this continues, it won't take three years, at most a year or two, and I may be able to hit the national culinary masters.

He Wuhuo and Xie Guangyun looked at each other, and they both saw a surprise on each other's faces.

After a basin of noodles and finishing, Zhouzhou is hand light, face light, basin light, put it aside to wake up, and continue to another basin, so that three basins of noodles have lived, and it is calculated that there can be fifty catties!

Then the fifty catties of noodles were torn open and kneaded into the main noodles that had been kneaded and woken up, and after the last kneading, the noodles were awakened for fifteen minutes.

After the noodles woke up, Zhou Zhou began to use his fists to squeeze the noodles intensively, "Bang bang bang!" The fist fell like rain, and it was a fist pit that sank to the bottom of the surface!

Finally, the dough was pulled and the dough was kneaded, and Zhouzhou began to ramen.

Hold one end of the dough agent with both hands, stretch, throw, fall, and strength......

After a few cycles, it is basically the degree of leek leaves.

But what he wants to pull is Liangzhou Xingdou, probably between the second fine and the mark fine, and because the dough is full of strength, it needs to be circulated back and forth more than a dozen times, and the technique must be continuous and fast, without any sluggish adhesion, saying that it is more than a dozen times, in fact, it is a dozen breaths in his hands. In the end, the left hand is like a bird's tail, and the right hand is like a pipa, and a Liangzhou line has appeared in front of everyone, gently fluttering with the wind......

A hanging pull of the Liangzhou noodles was spread on the wooden case sprinkled with flour in advance, Zhouzhou pulled fifty or sixty hanging, only began to heat the pan to put oil, put in the green onion, ginger, garlic, large noodles, pepper noodles, salt fried out of the fragrance, and then take out the already weak green onions, ginger and garlic, change the simmer and put in the fungus, yellow flower, coriander, artichoke powder slightly stir-fry a few times, in a ratio of 3 to 1 poured into the pot and pour in the prepared cold white and brine prepared in advance......

"It turned out to be a change to brine, not bad, this pot of brine soup is delicious, fat and mellow, but it is much stronger than ordinary broth."

Xie Guangyun nodded again and again, the most important thing for people in Guangdong Province is that soup is not a dish, and he has long coveted this pot of brine in Zhouzhou......