Chapter 1078 Shredded Chicken Cold Noodles

Naturally, the thief fainted and could not be questioned. The two policemen, one old and one young, could only take the thief away and leave.

"If anything happens later, we will call Mr. Wu again." The young policeman said seriously.

"No, Zheng Jiawei will go to the police station later." Wu Hai shook his head and said.

As it concerns Wu Hai, Zheng Jiawei will naturally handle it personally.

"Okay." The old policeman nodded, and then urged the young policeman to leave quickly.

As soon as the police left, the crowd of onlookers still didn't leave. They started talking to Yuan Zhou and Wu Hai.

"Boss Yuan, please be careful. Although the target is not you this time, nothing will happen to you. If you encounter a thief on the website, you must not go to the website alone." The grocery shopping lady asked with earnestness.

"Yes, yes, and so does Wu Painter. 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 seriously.

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

Wu Hai beside him also nodded.

Seeing that the two agreed, the neighbors began to discuss other things.

"Sorry to trouble everyone today, I'll go back and prepare the ingredients first." Yuan Zhou looked at the bright sky and said.

"Yes, yes, it's getting late, so don't delay Boss Yuan from opening the store." Director Wu nodded repeatedly, and then urged the crowd of onlookers to disperse.

The prosperity of the street is closely related to Yuanzhou's small store, so when they heard that Yuanzhou was going to open a store, the crowd dispersed.

"Ha." Wu Hai opened his mouth and yawned, then turned and went back upstairs.

Obviously this is to prepare for another sleep.

Yuan Zhou walked into his small shop without closing the door. He went directly upstairs to wash up and then went downstairs again to prepare breakfast ingredients.

"I didn't do any exercise today, so I'll just go for a run in the evening." Yuan Zhou thought to himself before opening the cabinet.

"But now that the weather is getting hot, it's time to have something cool." Yuan Zhou said, turning his wrist and opening the cabinet next to him.

Wheat flour is written on the cabinet in three vigorous fonts.

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

"There are still one hour and forty-eight minutes until the store opens. There is still enough time." Yuan Zhou glanced at the clock on the wall and secretly calculated each step and the time it took.

"One hundred cold noodles, we have to start quickly." Yuan Zhou began to mix the noodles.

The wheat flour provided by the system is naturally of the highest quality, and only a slight aroma of wheat comes out when kneading the dough.

After making the dough, Yuanzhou started kneading the dough. His kneading technique was very special. The more he kneaded the flour, the lighter the wheat aroma in the flour became, and the smoother the dough became.

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

When the kneaded dough was set aside to rest, Yuan Zhou began to make other preparations.

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

Therefore, the first thing Yuanzhou dealt with was not the shredded chicken but the mung bean sprouts as a side dish.

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

"Compendium of Materia Medica" records: All bean sprouts are fishy and tough, but the sprouts of this bean are white and beautiful, which is regarded as ordinary by modern people, but unknown to the ancients. However, due to the damp and hot qi, it is prone to sores and qi, which is slightly different from the nature of mung beans.

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

Because of Yuan Zhou's careful care, the length of each mung bean sprout was six centimeters. Others, whether exceeding this length or not, were eliminated by Yuan Zhou in advance.

Therefore, every mung bean sprout waiting to be washed in the wooden basin is thin, long, graceful and translucent in color, with two slender green leaves on the top and slender white fibrous roots below.

The "swishing" water flow was controlled by Yuan Zhou to a certain extent, which could clean the floating dust of the mung bean sprouts without causing too much water to damage the delicate mung bean sprouts.

Every time he washed a handful, Yuan Zhou put it into the leaking porcelain basin on the side, and neatly kept the slender white fibrous roots underneath, which was very neat.

After washing the mung bean sprouts and draining them, Yuanzhou began to prepare other seasonings, among which the spicy oil was the base and main flavor.

When the spicy food was ready and the aroma started to spread slightly, Yuan Zhou started making noodles.

The sound of the sound of the rolling pin on the chopping board, a thick and uniform dough was rolled.

"Swish, swish, swish" Yuan Zhou raised his knife and dropped it, and the folded dough directly turned into noodles of the same thickness and length.

"Sasha" Yuan Zhou shook his hand gently, and the noodles were piled loosely on the chopping board into a small hill.

The noodles, which are thin and white with a hint of wheat yellow, and sprinkled with flour, were put directly into the pot by Yuan Zhou and began to steam.

Yuanzhou's cold noodles are steamed first and then boiled, so that the noodles are more cooked and the flavor is restrained.

The steamer is not big, so Yuanzhou opened three steamers at the same time, and the time of each steamer was twenty seconds apart. Yuanzhou used the time to put the noodles into the noodle bucket one by one and start cooking.

The steamed noodles have a slightly transparent color, just like steamed glutinous rice with a transparent white color.

"Swish, swish, swish" as soon as the noodles hit the pot, Yuan Zhou immediately picked up the long chopsticks and moved them skillfully to prevent the noodles from sticking.

Generally speaking, Sichuan cold noodles need to be cooked for eight minutes, no more than one second, but Yuanzhou's pot only takes six minutes to cook because it has been steamed before.

The six minutes passed quickly. Yuan Zhou stared at the noodle bucket without blinking. The noodles inside were like flying thin ribbons, dancing with the boiling water, and the noodles were clearly defined.

"Wow!" Yuanzhou started to get noodles.

Yuan Zhou spread all the noodles he picked up and placed them on the glass table. When the noodles in the noodle bucket were finished, he immediately started other work without stopping.

This time Yuan Zhou used his chopsticks to neatly fill up the noodles with one hand. The long, thin noodles were evenly arranged on the chopsticks.

Then he held a cattail fan in his left hand, fanning the wind neither lightly nor heavily. Under the noodles was a thick piece of crystal clear ice, with a slight amount of cool air rising upwards, and followed the wind directly to the hot surface. on the noodles.

In this way, Yuan Zhou held the noodles with one hand and fanned them with the other. He held them with both hands empty for about an hour, and finally all the noodles were cooled.

During this period, Yuan Zhou's fanning hand needed to adjust the direction and the strength of the wind from time to time.

This is why Yuan Zhou is unwilling to use an electric fan. After all, the wind power of the electric fan is not suitable for Yuan Zhou's precise cooling.

Yes, the cold noodles in Sichuan Province are different from the cold noodles in the north. The cold noodles in Sichuan Province are nothing but cold water. Only in this way can the noodles be strong and strong.

The dried noodles are no longer straight, with some natural curvature and residual heat, and are stacked loosely together.

At this time, Yuanzhou put down the fan in his hand and started mixing 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 clear and slightly tender yellow oil poured out in a thin transparent line along the spout of the oil pot, and evenly poured onto the noodles. Yuan Zhou held the noodles in his right hand and began to shake them evenly.

Every time it shakes, the noodles are evenly and fully coated with a layer of cool oil. The noodles are coated in a golden color, glowing with oil and fragrance.

"This rice oil and perilla seed oil really tastes good." Yuanzhou sighed while wrapping it.

What Yuan Zhou used was not the commonly used rapeseed oil, but a mixture of rice oil mixed with one-third of perilla seed oil.

Speaking of rice oil, Yuanzhou felt his heart ache. But this rice oil uses Xiangshui rice, and it must be the best quality among Xiangshui rice.

Therefore, Yuanzhou felt that the oil poured out of the oil pot was not oil but gold. After all, the oil had a restrained aroma, with a faint fresh rice aroma, mixed with the wheat aroma of noodles. Just smelling it was quite appetizing. of.

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