Gourmets in the Heavens

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Speaking of which, Zhao Youqian was quite surprised that a new diner like Yan Chixia would arrive, especially since there was no reminder on the system.

If he hadn't taken the initiative to contact Yan Chixia, I'm afraid the task of 'accepting new diners' would not have appeared.

This also means that the control of Zhutian Xiaoguan has been handed over to Zhao Youqian more and more, and the functions of the gourmet system are gradually hidden behind.

However, this situation of new customers not being reminded only appeared after the upgrade of Zhutian Restaurant, because it was only the first new customer, so Zhao Youqian had to find out if it was true that he did not remind him, or Yan Chixia's threat level was low, so she didn't remind her.

After all, according to the division of Zhutian Xiaoguan, Yan Chixia's threat degree is only purple level, which is much lower than the two most powerful big men in Zhutian Xiaoguan, and the threat degree of light red is much lower.

Of course, Zhao Youqian was a little surprised that Yan Chixia could accept the existence of Zhutian Restaurant so quickly and order directly.

With the progress of the Tiantian Pavilion, it seems that the power it possesses is becoming more and more trustworthy. Even if it can't affect the original intention of the visitor, the feeling of being kind is by no means useless.

At least in Zhao Youqian's view, such power is already extremely powerful.

It's just that Yan Chixia's order also surprised Zhao Youqian.

Oil-splashed noodles are not an easy dish to make, especially when facing a diner from Guanzhong who is from his hometown of Yanzhao, it is inevitable to be picky!

...

Qinchuan's [-]-mile fertile land naturally created Guanzhong people's pickiness about food, especially pasta.

The first thing to make oil-splashed noodles is to have good noodles.

In their words, the noodles are not bad, but the taste is right!

Therefore, it is necessary to use flour with strong gluten, which is kneaded and beaten and fermented, so that the noodles are smooth and full of strength in the mouth, and the most important thing is that they are full of the aroma of wheat!

If this was Yaozhou, what Zhao Youqian used must be Qinchuan No. [-] flour, mixed with high gluten and medium gluten.

But if it is Zhutian Xiaoguan, then you can use other good wheat.

For example, from Hong Yi's hand, Yu Jingmai from Yangshen World!

This special wheat produced near Yujing City was also one of the first special ingredients that Hong Yi obtained.

To put it bluntly, this kind of wheat is a special kind of wheat that was slowly and naturally hybridized because all kinds of high-quality wheat from Hong Yi's side were planted around Yujing City.

It combines the advantages of other wheats and grows rapidly. The only disadvantage is that it consumes land. Even if this kind of wheat is planted twice in the most fertile land, it will take two or three years to continue planting.

Therefore, the output has been unable to increase, and even the royal family can't always use this kind of wheat flour to make dishes.

However, Zhao Youqian's Tiantian Restaurant is different. After collecting this kind of ingredients, he only needs to worry about whether his points are enough.

Fortunately, since the exchange of intermediate sacrificial rituals and meditation, although the remaining points are not many, they are still enough for Zhao Yougan to use, not to mention the stable points are credited to the account every day, and it is not a big deal to exchange some Yujing wheat worth [-] points Let Zhao You do embarrassing things.

And one exchange can be used for a long time, after all, that bag is a full [-] kilograms...

But to make noodles, the water should not be too ordinary. Although the local water in Shaanxi is not used, the water here in Zhao Yougan is not bad. Although it is not rich in minerals, it is also much better than ordinary wells.

Especially cold water kneading noodles is not as good as water with some ice. Stir constantly until the flour in the basin starts to agglomerate, but when there is still a little flour that is not wet, you don't need to add water.

The noodles for oil splash noodles need a slightly harder dough.

Slowly knead the flocculent dough pieces together, and knead all the flour together to form a big dough, and there is no trace of any flour in the basin. Light, the dough is also kneaded to shine.

This is the dough already kneaded.

At this time, cover the dough with a wet towel and put it aside, wait for it to rise for a while, but it can't really rise, otherwise the dough will be soft and lose that strength, and the time in it needs to be paid attention to.

The dough for making noodles is the best when it is kneaded and made immediately, and it is here.

After a long time, it will inevitably ferment a little, and the dough will become softer, and the taste will be much worse for old eaters.

Speaking of making this noodle is also Zhao Youqian's old skill, after all, he started to learn cooking from the white case, but he hasn't made it for a long time, and he still feels a bit jerky, aware of this, Zhao Youqian made up his mind, and he will not be able to do homework in this area in the future fall.

He put the dough aside first, and began to prepare the hot pepper in Yan Chixia's mouth, which is another source of the main flavor of the oil-splashed noodles!

Paprika!

Why do many people outside of Shaanxi taste bad when eating noodles, especially oily noodles?The difference is actually in the chili powder.

Speaking of which, this is not something I learned in the gourmet world, but Zhao Youqian was quite a gourmet ghost in the previous life. After traveling to Shaanxi once, I couldn’t forget the oil-splashed noodles there, but it was always a little bit worse when I made it a few times smell.

Later, after a friend on the Internet made a point, I realized that the original problem was the chili powder!

The peppers in Hunan Province are naturally unique, but when it comes to dry chili powder, the humid Hunan Province is not the best place to produce it. The most delicious peppers must be the Qin peppers produced in the fields of Shangsangan in Shaanxi.

The spiciness is not high, but the aroma, especially after being dried and turned into chili powder, is a compelling aroma.

After trying it once, Zhao Youqian often bought Qin peppers online at that time, but this thing was troublesome, and it was not fragrant enough when it got wet. It tasted good, but the price was much more expensive than ordinary dried peppers. It was not a conscientious seller or an old Shaanxi noodle shop. , it's really not very useful.

And it's quite troublesome to deal with, just look at Zhao Youqian's movements.

What should I do first?Wash it with warm water, then put it in a pot and dry fry it on low heat.

Stir-fry until the aroma comes out, but it can't be burnt to the point where the water is completely gone, and the aroma of the peppers is also forced out, so put these fried peppers into the bowl.

Use an iron hammer weighing a full ten kilograms to continuously hit, hammer, and crush.

Make these peppers into chili powder, but not too crushed or too fine, and keep some pepper particles, otherwise when the oil is splashed, it will lose a little flavor.

Once the pre-processing is completed, it will take at least half an hour to finish. If you are opening a store, you can imagine how tiring it is.

After all, Zhao Yougan is cooking a meal, and the quantity is not large. If you really want to monopolize this, it will take more than an hour or two hours to make a chili pepper. You can imagine how troublesome it is, and you can understand why the chili peppers from Shaanxi go to other places. Often the taste changes.