"I don't think Boss Yuan can make steamed cold noodles. Fang Heng said in a firm tone.

One sentence once again attracted the attention of the diners, you must know that Fang Heng was very serious when he spoke, his brows furrowed slightly, and his face was very affirmative.

"Don't believe in Boss Yuan's cooking skills, did you come to Yuanzhou Shop to eat on the first day?" Jiang Changxi threw out two questions in a row.

"Are you afraid you're stupid?" Chen Wei also looked disgusted.

"When has Boss Yuan failed in cooking?"

Even the director Dahai on the side couldn't help but look at Fang Heng, wondering in his heart, "It's that those of them who haven't been here know that Yuan Zhou's cooking skills are great, and they don't doubt whether they can succeed at all, why are these diners still suspicious?"

With such doubts and sensitivity to things, the sea made a gesture to Qiu Qiu and asked him to point the camera at Fang Heng's side.

Being noticed by so many people, the key is to be aimed at the camera, Fang Heng was a little nervous, but he still said seriously: "No, Boss Yuan's craftsmanship is naturally amazing, but I am from Guangyuan, so I have never eaten cold noodles that can make Guangyuan's local taste in other places." ”

Maybe because of nervousness, the order of the words is strange, but the seriousness of the tone, not like a fake, there are really people who doubt, could it be that there is really any difficulty in steaming cold noodles, can it be done? Director Dahai thought to himself.

The person who took the shot was puzzled, but the other drinkers still supported Boss Yuan, and Chen Wei had an expression that no matter what you say, you are a cane.

And Jiang Changxi spoke directly: "But that's someone else, not Boss Yuan." "The words are flat and straightforward, but they should be.

"No, no, no, I don't doubt Boss Yuan's craftsmanship at all, maybe I didn't make it clear, I mean the south orange and the north orange, this meaning, I heard that other places can't do it because of water quality and other soil reasons. Fang Heng shook his head and explained seriously.

And with this, the people understood.

Fang Heng also added: "Unless Boss Yuan picks up a load of Guangyuan's water from Guangyuan, there are other materials." ”

"What's so difficult about this, I don't think it's a big deal, you must know that Boss Yuan has the ingredients here, which are all from all over the world. Jiang Changxi sneered and said.

"But, I've heard that the water can't be left out for a long time, and the longer it goes, the more it tastes, it's not that I'm saying it's evil, it's true, although I don't know the specific scientific basis, but I remember that the rice had to be soaked for a day. "Fang Heng is a winemaker, and he still knows a lot about water.

For example, winemaking is very particular about water, and the famous Cangjiu needs the water in front of Nanchuan Tower to brew, and the rest of the wine needs different water depending on the variety of wine.

In Fang Heng's mind, this cooking is probably the same.

"I think you're thinking too much, you think about the black rice last time, we don't have that thing here, but Boss Yuan didn't make it the same way. Jiang Changxi said.

Jiang Changxi is talking about one of the kinds of grass that Mi Bai needed last time, Rongcheng obviously doesn't grow this grass, and this grass still needs to be fresh, but Yuan Zhou just made it.

"No, this person often finds strange things to embarrass Boss Yuan, but he just hasn't succeeded. Chen Wei immediately drank it.

"It's different, you just know when you look at it. Fang Heng was indeed not proficient in cooking, and he didn't know how to say it, but he still didn't believe it in his heart.

It seems that now, there are restaurants in Rongcheng that transport water from Guangyuan to make steamed cold noodles, and the taste is better, but there is still a gap between them and the authentic Guangyuan, Fang Heng can be sure about this.

Of course, there may be other reasons that cause the taste to be different, but Fang Heng doesn't cook, he is just a diner, so he can't explain why.

Anyway, the difficulty is 100 percent.

However, the director on the side saw that several people said the same, and immediately turned the camera back to Yuan Zhou.

"Go back. The sea commanded the assistant director.

And now, everyone also watched Yuan Zhou start to make steamed cold noodles.

Speaking of this steamed cold noodle, it is actually a very simple snack, which is to steam the ground rice milk in a pot, and then cut it into shreds and mix it cold.

But this cold noodles can be eaten hot or cold, cut wide when hot, shredded when cold, suitable for eating all year round, the weather is still a little cold, Yuanzhou is naturally ready to eat hot.

The snacks in Sichuan Province are actually based on spicy, pepper and fish, and what Yuanzhou is making today is steamed cold noodles with a spicy taste.

Therefore, while steaming the cold noodles, Yuan Zhou began to make oil and spicy seeds, which were poured on the cold noodles for a while.

"Sa" Yuan Zhou threw a handful of dried chili peppers directly into a frying pan without oil and water, and began to roast it over low heat.

Because the chili peppers are delicate and need to be stir-fried constantly, the shop only hears the "rustling" sound of the peppers and pots getting crisper and crisper for a while.

And, of course, the spicy aroma that comes with it.

"It's so fragrant, it's so spicy. The people on the side couldn't help but say secretly in their hearts.

But this spicy taste does not rush to the nose at all, but hooks people a little drooling.

"I'd like to have a glass of wine with this taste, it must taste good. Chen Wei, who was thinking about drinking all the time, couldn't help but say.

"It's a pity that you have one left. Jiang Changxi said cruelly.

"Huh. Chen Wei said that he was a friend and didn't want to pay attention to people.

As a Guangyuan person, Fang Heng doesn't speak, and the combination of steamed cold noodles and porridge is a perfect match.

"This Boss Yuan is really strange, I didn't see the range hood, and I asked about the smell of this chili pepper, but it was not choking, but it was very fragrant. Dahai, who wanted to cover his nose on the side, put down the mask on his hand and was curious.

And Yuan Zhou didn't care what these people thought, and did his own thing seriously.

The "sassy" peppers were flipped a few times again, and almost every pepper was translucent and slightly yellowed before Yuan Zhou poured them out.

And Yuan Zhou didn't grind the peppers immediately, but began to take down layers of steaming cage drawers.

Yes, just before Yuanzhou fried the chili peppers, the ground rice milk had been put on the basket, and after the chili peppers were fried, the cage drawer was pulled down, and it seemed that the time was just right.

This whole rice skin naturally needs to be cut, and it needs to be cooled before cutting, which does not Yuan Zhou began to turn over each rice skin to prevent one side of the rice skin from becoming hard, resulting in uneven taste on both sides.

A thin layer of rice husk is spread crystal clear in the square cage drawer, because the thin can completely see a piece of oil paper of different materials and slightly yellowish under the rice husk.

"How can you turn it over so thin. "The heart of the sea said.

Just when director Dahai and others were thinking so, Yuan Zhou had already picked up a pair of brown chopsticks, and he didn't see how he moved, his wrist was slightly raised, and the rice skin that looked thin and sticky had been obediently turned over and lay down in the cage drawer again.

Looking at that look, it seems that it has not been turned over at all, the main Yuanzhou turn over is too light and fast, and for a while it makes people feel that it is an illusion that the rice skin has just moved.

It's not difficult at all.

"Is that the end of it?"

"Damn, isn't that thing sticky, it turned over so quickly?" Akon, the recording engineer on the side, couldn't help but look at Yuan Zhou with wide eyes.

You must know that in the previous ramen, I watched people pull the noodles so thin little by little, but now it is like magic, and it is turned over in the blink of an eye.

It's not so easy to turn over a blank piece of paper, after all, the rice skin is still good, and it just lay down in the imprint of the rice skin in front of it, and it fits tightly.

Yuan Zhou's sao operation.

......

ps: This vegetable cat is already about to be born into immortals, and the cultivation of immortals is also coming~

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