I am Qinxing No.1

Chapter 183

If Zhou Dong knew Long Dashen's explanation of Hei~si young woman, he would definitely praise him as a genius.

Although this explanation is still far-fetched, and it may not be the real reason for the name of "Dianbu Leng Rou Dumpling", it is inadvertently consistent with the original intention of the research and development of "Dian Bu Leng Rou Dumpling".

The method of this kind of meat dumpling was not created by Yuan Mei, but he ate it by accident in Guangdong Province, or used many methods to find out the mystery, or guessed the method by his own amazing genius. Although it was later recorded in " In "Suiyuan Food List", it is definitely not Yuan's first creation.

Although Yuan Mei, an old fox, kept his words secret, he also revealed two important messages. First, the meat is tender and tendon-removed; s reason.

The so-called "all methods return to the ancestors", in fact, there are many similarities between the meat dumplings and Goubuli. It is necessary to eliminate the influence of meat tendons on the taste as much as possible, and to make a fuss about the fillings. One is stuffed with pork rib broth, and the other is stuffed with pork skin simmering paste.

In terms of use, Goubuli is more complicated. The advantage of half-baked noodles makes Goubuli only need to chop the stuffing and break the tendons, while the Dianburi meat dumplings do not use half-baked noodles, so-called "paste noodles". What is reflected on the dining table of Yuan's family is actually hot noodles.

The hot noodles are beautiful, the taste is hard, and it is easier to achieve "no edges". But when it comes to rich taste, it is far less than half-baked noodles, so the requirements for fillings will be higher.

Dian Bu Ridge Meat Dumplings must not only use the most tender meat, but also remove its tendons; if there is not enough pork rib clear soup, it is necessary to use pig skin to simmer the paste into the filling.

What is Pork Rind Sauce?People who have eaten pig skin jelly should be very impressed. It is the essence of pig skin, which has the effect of nourishing the middle and nourishing Qi. Some so-called "ejiao" on the market are actually made from pig skin.
This noodle has no secrets in front of Zhou Dong, who has made Goubuli for countless times, not to mention that even Yuan Ziliang's little experience has been "broken" by Zhou Dong under the perfect taste. Now he Cooking this noodle is as proficient as a dog.

Not seeing each other for a few days, Fatty feels that the boss is getting more and more amazing.

Where is the most tender meat in a pig?Many people think it is pork tenderloin, but it is a big mistake.The most tender meat of the pig is on the crescent bone, which is the part that is connected to the brittle bone and under a thin layer of fascia!
To take this kind of crescent meat, one needs to remove the bones first, and then remove the fascia. It is not impossible for an ordinary chef to do it, but it will take a lot of time. Cut off, there was almost no pause, but in just a dozen minutes, the bone in front of him was bone, the flesh was flesh, and the tendon was tendon.

Zhou Dong patted the fat man who was already dumbfounded on the shoulder: "The meat should be chopped into pieces, one-third the size of a mung bean, but don't chop it into a meat paste for me. I will check later, and there is a piece of meat that does not meet the requirements. Teacher Liu will deduct 100 yuan from you."

"Boss, you don't have to be so cruel, do you?"

Fatty first practiced knife skills in Lu Chu, and then followed Zhou Dong for a few days of "quick assault" training. During this time, he was also responsible for chopping stuffing in Goubuli. The knife skills are actually not what they used to be.Although the crescent meat is irregular and the most difficult to handle, as long as he is careful with his current knife skills, it just takes more time.

But it's time to show weakness. The boss is so perverted. If he is asked to chop crescent moon meat this time, who knows what he will chop next time?
When the aroma of 'Dian Bu Leng Meat Dumplings' began to waft in the breakfast room, the young woman with black silk turned her head and gave Long Dashen a sweet smile, and walked into the shop gracefully and gracefully in the spring breeze inside.

After ordering a piece of 'Dian Bu Leng Meat Dumpling', the young woman recorded such a passage in the memo on her mobile phone.

"Zhou Dong is likely to be another culinary genius born out of nowhere after Huai Liangren, but it's just a possibility.

Because so far, the only dishes that Zhou Dong has personally presented in public are the 'Double Fried Oil'.

The 24th Bridge Moonlit Night that appeared in the ideal life, although it is suspected that it was made for it, there is no evidence yet, and this dish is not included in the Chinese recipes, and it lacks judging standards.

Although he has performed well in the Chudu Kyushu Dingshi, and even became the contemporary Chinese noodle king because of cracking the "Bazhen Noodles", it can only prove his ability in white cases.

Although he has shown outstanding talent in the red case and on the stove; although Huai Liangren, the French Le Cordon Bleu winner, and several diligent seniors jointly recommended him, even Mr. Zhu Yanping, chairman of the Yellow River Group I also strongly recommend him. I think he is still not qualified for the competition, and it is even less likely that he will directly become a seed player like Huai Liangren.

However, today may be a turning point.

It was originally a routine investigation, but I was pleasantly surprised to see that he launched the 'Dian Bu Leng Meat Dumpling' recorded in "Sui Yuan Food List".

According to the information we have, he went to Kyoto a few days ago, and at an auction, he met Cang Yanshan, the king of Chinese wine, for a wine fight. There is Yuan Zidan, the master of this generation of Suiyuan.'

After writing this, the young woman paused for a while, looked up at Zhou Dong who was busy in the back kitchen, and then continued to write: "I have reason to believe that the time he learned how to make Dian Bu Leng meat dumplings is very short, and this is just a test of his learning and comprehension." The best opportunity for ability.

Even if it is still a white case, we can still judge from it whether he is really a genius who is once in a century, as several recommenders said.

The world is infinitely tolerant of geniuses. If he can get [-] points from me for his insane meat dumplings, I personally think that he will have the qualifications to be nominated by the organizing committee and compete for the shortlist.

I hope so. If he is up-to-date, the competition organizing committee can justifiably extend an olive branch to the Yellow River Group and the Shangzhou Group'

"Ma'am, your dumpling has arrived."

The waitress brought a basket of steaming dumplings and opened it in front of the young woman. Suddenly, a burst of aroma rushed out, causing the young woman to slightly open her eyes.

The layman watches the fun, the layman watches the doorway.

Just by smelling the aroma of the meat dumplings, the young woman knew that Zhou Dong was indeed worthy of being called the King of Chinese Noodles. The meat dumplings he handled were not only cooked just right, but also did not have the slightest smell of pork.

This was not a difficult task at first, but she could tell from the aroma that Zhou Dong only used ginger in this meat dumpling, not even green onions.

It is easy to say that ginger is used in all kinds of flavors, but how many people can really use only ginger when making meat dumplings?
"He should have only studied this noodle dish for a few days, and he has reached the state where he can 'abandon all ministers and become a king blindly'? It seems that I can look forward to it."

The young woman picked up a meat dumpling with chopsticks, lifted it more than half a meter high, and then let the chopsticks loosen, allowing the meat dumpling to fall back into the cage.

The waitress looked puzzled: "Ma'am, what are you doing, the dumplings will be broken."

"Hehe, if it breaks like this, then there is no need to eat this cage of dumplings."

　Thanks for the generous rewards of the book friends of 'Infinite Brilliance', 'piadbm' and 'Fu Jian', and friends who support this book by subscribing, monthly tickets, and recommendation tickets.

　　
　
(End of this chapter)