I am the cook, but I am Li Er's son-in-law

Three days later, in front of the two stoves in Huaizhen Square.

There was a lot of voices, and there were many more people who came to watch than the previous two times.

Most of them have heard of the name of Tung Fook Restaurant, but this is the first time to witness the cooking competition with their own eyes.

He was still the scholar who presided over the previous two culinary competitions. Before Yin Xuan could invite him, he volunteered to come to the door. This time he seemed even more generous: "Our Tongfu Restaurant, the entire city of Chang'an The shop with the best craftsmanship here has once again ushered in his challenger!"

"A man who came all the way from Yizhou to pursue culinary skills and has a pure heart."

The scholar waved his hand to introduce Yi Xin.

Yi Xin felt a little embarrassed when he saw this scene for the first time. No one had ever told him about it. Was it like this in the cooking competition in Chang'an City?

The scholars introduced the judgments one by one.

Li Lizhi is an old face, and she was included in each of the three evaluations.

Then there was Duan Guan, although he hadn't been able to come during the Chinese New Year, but after hearing that Yin Xuan was going to have a cooking competition with others, he left his family behind and rushed to Huaizhenfang.

When Duan Guan was introduced, he greeted the crowd reservedly, and looked at the crowd with his head, for fear of seeing a few faces he dared not see.

After the introduction.

The scholars were impassioned: "What do we eat most often?"

"That's right, it's soup cakes!"

"So the theme of this culinary competition is—"

He swung his big hand down, and a wooden board stood up, with the word "soup cake" written on it.

"Soup cakes!"

The crowd began to discuss that the ingredients in the previous two times were too high-end, and almost all of them had never eaten such delicious food.

But soup cakes are different. Who here hasn’t had a few bowls of soup cakes?
"I declare, the competition begins!"

Following the scholar's order, the two people on the stove began to make up.

The crowd also discussed.

"Does the shop know how to make soup cakes?" A person frowned and asked in a low voice.

Some people hesitated: "It should be possible. The chef's cooking skills are there, so it's not like he can't even make soup cakes."

Someone shook his head: "Don't talk about soup cakes, it's just pasta. Have you ever eaten at Tongfu Restaurant?"

One person immediately replied: "Fried dough sticks, steamed stuffed buns."

The man was choked, and his face looked a little ugly, but he waved his hand: "Those don't count, they are just breakfast snacks."

"I mean, like the store's specialty dishes, they are sold in the restaurant in a fair manner."

Several people fell into silence.

Seems to be the case?
"Could it be that some of the dishes we can't afford are made of pasta?" Someone asked hesitantly.

They will also be able to afford dishes worth tens of renminbi, and those dishes costing hundreds of renminbi, just by listening to their names.

His question was quickly overruled.

"No!" A person said resolutely, "Have you seen the little lady who judged? I often see her eating dishes that we can't afford."

"Looks delicious, but none of them are made of pasta."

Hearing his words, the crowd became even more worried.

"So the store is at a disadvantage?"

"Heh, why do these people who come to challenge the store like to play these tricks?"

"That's right, that's right, if you win with this method, can you count as winning the store?"

Several people condemned righteously and angrily.

A person next to him spoke slowly and shook his head: "You can't say that, have you forgotten the two previous cooking competitions? Mingyuelou and Chunjianglou still think they have caught the shortcomings of the store, but it turned out"

"It's just that the store didn't show his skills."

"Think of a better place."

"Maybe it's not that the store doesn't know how to make soup cakes, but that the store is too lazy to do it?"

Thinking about it this way, on the contrary, made them feel even more sad.

If so.

So how many delicious soup cakes did they miss?
On the stove, Yin Xuan concentrates on kneading noodles, which is a very skillful craft.

Adding a spoonful of salt when kneading the dough can enhance the elasticity and strength of the dough.

There is also a big difference between mixing noodles with cold water and mixing noodles with hot water.

Hot water noodles will make the dough more plastic, suitable for steamed cakes, steamed buns, buns, and leek boxes.

And cold water and noodles will make the dough produce more gluten, which is suitable for noodles and pancakes.

The right amount of water and the right amount of noodles are like practicing Tai Chi. After a while, Yin Xuan kneaded a smooth dough—face light, basin light, and hand light.

The dough, which was several degrees whiter than the face, was taken out of the basin, smashed on the table, kneaded into long and thin strips as thick as the wrist, and then brushed with a layer of oil.

Then pull it into a uniform size, with the tip of the thumb and index finger protruding, and it is about the same size as the circle formed by the tiger's mouth.

Gently knead the dough into thumb-thick noodles, brush with a layer of oil, put them on a tray, and then buckle another plate, so that these noodles can be reflected in a small claustrophobic space.

While waking up.

Yin Xuan began to prepare the seasoning for the oil-splashed noodles.

Cut the shallots into chopped green onions, and took out the minced garlic that was crushed with a wall-breaking machine. With the support of the system mall, the chili that Yin Xuan used was coarse chili noodles made from Qinjiao.

The vinegar is also Guanzhong balsamic vinegar.

It is also very strange to say that vinegar has one taste in Guanzhong, but another taste in Guanzhong. When I was traveling in Guanzhong, I ate more than 20 noodle restaurants with my ex-girlfriend, and the vinegar in each one was so fragrant to the bone marrow. .

But after leaving Guanzhong, and going to other places to be jealous, I always feel that something is missing, not so fragrant.

The most important thing about the oil-splashed noodles, besides chili and vinegar, is the spoonful of spice powder, which Yin Xuan has already prepared. Ratio, crushed into powder with a wall breaking machine.

After waiting for more than 40 minutes, the face skips are almost ready. Take them out, press them into pancakes with a little force with your palms, roll them out with a rolling pin, and when there is only a thin layer left, use chopsticks Press a mark in the middle.

Taking advantage of the noodle cake not paying attention, grab its two ends, use both hands to do chest expansion exercises, pull the noodle into a long strip, and then tear the noodle in half along the traces just pressed.

With a wave of his hand, he called the high-speed rail up to light a fire for himself.

Plain water can also be used to boil the beef bone soup warmed on the stove, but since Yin Xuan's goal is to be a chef, he naturally wants to go with higher requirements.

Put the noodles into the pot, wait for the noodles to float, and then add some small green vegetables.

When the vegetables and noodles are cooked, take them out of the water and drop them into a bowl.

Add seasonings, salt, chicken essence, monosodium glutamate, vinegar, soy sauce, sprinkle a handful of chopped green onion, a handful of minced garlic, pile up the sharp chili noodles, and a spoonful of spice powder.