The thief fainted, so naturally he couldn't ask, and the two policemen, one old and one young, could only take the thief away and leave.

"If there is anything in the future, we will find Mr. Wu again. The young policeman said seriously.

"No, Zheng Jiawei will go to the police station in a while. Wu Hai shook his head, and then said.

It's about Wuhai, and Zheng Jiawei will naturally deal with it personally.

"Okay. The old cop nodded, then urged the young cop to hurry away.

As soon as the police left, the crowd of onlookers still didn't leave, and you started to talk to Yuan Zhou and Wuhai word by word.

"Boss Yuan, you have to be careful, although the target is not you this time, but you can't have anything, if you encounter a thief on the page, you must not go alone. The grocery shopping aunt asked earnestly.

"Yes, yes, yes, and the black painter too, you are all young people who don't know how to deal with these thieves, remember to call someone when the time comes. Director Wu patted his chest and said with a serious face.

"Thank you. Yuan Zhou nodded and thanked him seriously.

Wu Hai on the side also nodded.

Seeing that the two agreed, the neighbors began to discuss something else.

"I'm sorry for everyone today, I'll go back and prepare the ingredients first. Yuan Zhou looked at the sky in the bright hall, and then said.

"Yes, yes, it's not early, don't delay Boss Yuan, you open a store. Director Wu nodded again and again, and then urged the crowd of onlookers to disperse.

The prosperity of the street is closely related to the small shops in Yuanzhou, and as soon as they heard that Yuanzhou was going to open a store, the crowd dispersed.

"Huh. Wuhai opened his mouth and yawned, then turned and went back upstairs.

Apparently this is preparing for another sleep.

Yuan Zhou walked into his small shop, but he didn't close the door, and went upstairs to wash up and go downstairs again to prepare breakfast ingredients.

"I didn't exercise today, so I left it for a night run. Before Yuan Zhou opened the cabinet, he thought to himself.

"But now that it's getting hot, it's time to eat something cool. Yuan Zhou said with a twist of his wrist and opened the cabinet next to him.

On the cabinet are three vigorous fonts of wheat flour.

This is a different kind of breakfast, Yuan Zhou has not made it in the morning, because it is a companion snack after getting a complete Sichuan dish, shredded chicken cold noodles.

"There is still an hour and forty-eight minutes before the store opens, and there is no time. Yuan Zhou glanced at the clock on the wall, secretly calculating each step and the time spent.

"100 servings of cold noodles, we have to start quickly. Yuan Zhou began to make peace.

The wheat flour provided by the system is naturally superb, and only a slight wheat aroma is revealed when mixing the noodles.

And good noodles, Yuan Zhou began to knead the dough, his kneading technique is very special, the more kneaded the flour in the wheat aroma the lighter, the more smooth the dough into a ball.

Moreover, Yuan Zhou's hands, the kneading board and the dough are as smooth as new and white as jade.

When the kneaded dough was put aside to rise, Yuan Zhou began to make other preparations.

Since it is called shredded chicken cold noodles, the shredded chicken is also very important, but this time the requirement for shredded chicken is one, that is, fresh, the fresher, the better.

Therefore, Yuan Zhou's first treatment was not shredded chicken, but mung bean sprouts, a side dish among them.

The raw material of mung bean sprouts is mung beans, and mung beans sprout and eat, and they have been fried for a thousand years in China, and there are records about it in the Compendium of Materia Medica.

"Compendium of Materia Medica" records: all beans sprout, are fishy and tough, but the sprouts of this bean, white beauty is unique, today people regard it as ordinary, and the ancients did not know. However, due to the dampness and heat and depression, it is quite sores and dynamic, which is slightly different from the nature of mung beans.

The mung bean sprouts that Yuan Zhou took out were naturally mung beans prepared by the system, and then he sent the sprouts himself.

Because of Yuan Zhou's careful care, the length of each of these mung bean sprouts is six centimeters, and the others, whether they exceed this length or do not reach this length, are eliminated by Yuan Zhou in advance.

Therefore, every mung bean sprout to be washed in a wooden pot is slender and long, with a beautiful body and translucent color, with two slender green leaves on the top and slender white whisker roots below.

The "bang-la-la" water flow is controlled by Yuanzhou to a certain extent, which can not only clean the floating dust of mung bean sprouts, but also not hurt the delicate mung bean sprouts too much in the water.

Every time he washed, Yuan Zhou put it into the porcelain basin on the side that leaked, and it was neat, and the slender white whisker roots below were also left, which was very neat.

The mung bean sprouts were washed and drained, and Yuan Zhou began to prepare other seasonings, among which the oil and spicy seeds were the base taste and the main taste.

When the spicy is ready and slightly fragrant, Yuan Zhou begins to make noodles.

The sound of the rolling pin hits the board regularly, and a sheet of dough with a uniform thickness is rolled out.

Yuan Zhou's hand fell, and the folded dough directly turned into noodles with the same thickness, thickness and length.

"Sasa" Yuan Zhou shook his hand slightly, and the noodles were loosely piled up on the board into a small mountain bag.

The noodles with a fine white and slightly wheat yellow, sprinkled with flour on top were directly put into the pot by Yuan Zhou and began to steam.

Yuanzhou's cold noodles are steamed first and then boiled, so that the noodles can be more cooked and fragrant.

The steamer is not big, but Yuan Zhou opened three steamers at the same time, and the time difference between each was 20 seconds.

The steamed noodles have a slightly transparent color, as if glutinous rice had been steamed, with a transparent whiteness.

As soon as the pot was shaken, Yuan Zhou immediately picked up the long chopsticks and skillfully tossed them to prevent the noodles from sticking.

Generally speaking, the cold noodles in Sichuan Province need to be boiled for eight minutes, no more than one minute and no less, but this pot in Yuanzhou only boiled for six minutes, because it was steamed before.

Six minutes passed quickly, and Yuan Zhou's eyes stared at the bucket of noodles for a moment, and the noodles inside were like thin ribbons flying, dancing with the boiling water, and the roots were distinct.

"Wow" Yuan Zhou began to scoop noodles.

All the noodles picked up by Yuan Zhou were spread out and placed on the glass table, and when the noodles in the noodle bucket were finished, he immediately started another work non-stop.

This time, Yuan Zhou used chopsticks to neatly sandwich noodles with one hand, and the chopsticks were slender, long, thick and evenly arranged on the chopsticks.

Then he held a cattail fan in his left hand, fanning the wind lightly and heavily, and below the noodles was a whole piece of crystal clear thick ice, bubbling up with a slight cool air, and directly pounced on the hot noodles with the wind.

In this way, Yuan Zhou sandwiched noodles with one hand and fanned the air with the other, so that he held his hands for about an hour without leaving his hands, and then all the noodles were cooled.

During this period, Yuan Zhou's fan hand also needs to adjust the direction and the magnitude of the wind from time to time.

This is the reason why Yuan Zhou is reluctant to use an electric fan, after all, the wind power of the electric fan is not suitable for such fine cooling as Yuan Zhou.

Yes, the cold noodles in Sichuan Province are not the same as the cold noodles in the north, and the cold noodles in Sichuan Province are not cold water, and only in this way can the strength and Q strength of the noodles be maintained.

The dried noodles are not so straight, with some natural curves and the last residual heat, loosely stacked on top of each other.

At this time, Yuan Zhou began to put down the fan in his hand and began to mix cold noodles next to the ice cubes.

Yuan Zhou picked up the prepared oil on the table with his left hand and began to pour the oil.

The bright and slightly tender yellow oil poured out a thin transparent line along the spout of the oil pot and poured it evenly onto the noodles, while Yuan Zhou began to shake evenly with the noodles in his right hand.

Every time you shake it, the noodles are evenly and plumply coated with a layer of cool oil, and the noodles are wrapped in a golden color, glowing with oily shine and oily aroma.

"This rice oil with perilla seed oil really tastes good. Yuan Zhou sighed while wrapping.

Instead of the usual rapeseed oil, Yuan Zhou used rice oil mixed with one-third perilla seed oil.

Speaking of rice oil, Yuan Zhou felt that his heart hurt, without him, this rice oil uses Xiangshui rice, and it has to be the best product in Xiangshui rice.

Yes, Yuan Zhou felt that the oil pot was not pouring out of the oil pot but gold, after all, the oil was fragrant and restrained, with a faint fresh rice fragrance, mixed with the wheat fragrance of the noodles, just smelling like this is quite appetizing.

......