I have a restaurant in East Sakura

Oh ho ho ho, I haven't seen this kind of thing for a long time.

It seems that Chef Zhao Fuyu has really made a lot of preparations!

An old man in a family is like a treasure, when everyone was wondering about Zhao Fuyu taking out a pile of stone mills, old Mr. Cai Qing's voice sounded, that kind of appearance full of energy and full understanding of the things in front of him was really impressive. Feel relieved.

After all, it was impossible for Zhao Fuyu to explain in cooking, so they couldn't just stare blankly for such a long time, right?

Having such a gourmet who knows the situation, introducing and commenting for them can be regarded as adding a lot of fun to this boring process.

It's like an indispensable commentary in various competitive games.

How many boring games are made wonderful because of their existence?

In fact, apart from tasting the delicious food, the judges spend more time in explaining.

Stone mill, steamer cloth, and old rice.

It seems Chef Fuyu is going to make his own rice noodles.

Speaking of which, I haven't tasted real handmade rice noodles for many years.

Touching his smooth chin, old Mr. Cai Qing's eyes became slits in a smile, but it gave people a feeling of sincere joy.

Even the chef from hell who was beside him seemed to be in sync with that heartfelt joy.

Is there any difference between handmade rice noodles and ordinary machine-made rice noodles?

It is naturally curious to ask such a question, but for Ben Gordon, it is more about collecting experience and knowledge of these exotic cuisines, which may become his inspiration for cooking new cuisines at some point in the future.

Now there is a gourmet who can be called a living encyclopedia of Zhongzhou cuisine. If you don’t want to be curious at this time, what are you waiting for?

Try to say something different.

There was a hint of playfulness in Cai Qing's expression.

That's machine-made, far smoother than handmade rice noodles!

The unexpected answer shocked many people present, but as long as they think about it for a while, basically everyone can understand the reason behind it.

With manpower, even if it is the ability of Linchu and Longchu, even if these stone mills grind the rice milk to the extreme fineness, how can it be compared with the machine's rice milk?

The kind of machine that can speed up at a constant speed if you want to, speed up if you want to speed up, and even repeatedly beat fine rice milk, can't be compared with manpower.

There is no need to compare it with manpower. After all, machines are invented to do things that manpower cannot.

Since there is no machine-made smoothness, why do you still need to make handmade rice noodles?

In comparison, is there any advantage? Handmade rice noodles.

Anyway, I have already asked this step, so Ben Gordon simply asked more carefully.

Now Zhao Fuyu has sent the old rice that has been soaked for a long time into the stone mill, and started the process of grinding the rice pulp. Seeing how hard Zhao Fuyu pushed the mill, Cai Qing nodded secretly.

He also told Ben Gordon, who is also a judge, of his curiosity.

Of course there are advantages. Compared with machine-made rice noodles, the thickness of handmade rice noodles will never be the same, and the strength will be a little worse.

But because of the slightly less smooth taste, it will contain more soup, and the taste will be completely unmatched by the mechanism, the temperature and roughness of the handmade.

That kind of taste can be completely separated from the mechanism as long as you eat it once, and then you will never forget it!

Such firm words also made Zhao Fuyu's actions completely attract the attention of everyone present.

On the contrary, very few people have noticed that before making the rice noodles, Zhao Fuyu had already put such difficult-to-handle ingredients as the ancient pig mammoth into the soup pot, using the ancient pig mammoth's backbone and tube bone to cook a very strong aroma Big Bone Broth!

Extreme doesn't mean suitable, but Nakiri Ji didn't seem to care about this.

Anyway, he can use more dreamy ingredients to match, even if some flavor overflows, it will not have any impact on the mouths of the conquered diners.

It can further enhance the complexity of the taste.

But for Zhao Fuyu, although IGO can find one of the best rice noodles in the world, it may not be able to find rice noodles suitable for his cooking.

Such rice noodles need to be made by Zhao Fuyu himself.

This is why he makes rice noodles directly on site.

Aged early rice itself will be more sticky, and in order to make the rice noodles smoother, Zhao Fuyu also added his secret weapon, a spoonful of glutinous rice and a spoonful of cooked overnight rice.

These three things are combined to make rice milk, which can really achieve the effect he wants after it is steamed and cooked through.

It is smooth and non-sticky, and has a slight taste. More importantly, this freshly made rice noodles has a rice fragrance that is completely incomparable to ordinary machine-made rice noodles.

To deal with dreamy ingredients like ancient pig mammoth full of strong meaty aroma, the rice aroma of rice noodles itself is also indispensable.

Otherwise, the balance in the mouth will be missing a key link.

It can be said that when designing this breakfast, Zhao Fuyu has completely designed every detail in place.

As for whether the taste can satisfy the diners, that is a matter of the diners' own taste.

In Zhao Fuyu's place, he has tried his best for such a breakfast!

The rice milk produced by the stone mill should not be too thick, at least scoop a spoonful on the oiled steamer cloth, and it can be spread out smoothly by shaking.

This kind of consistency is just right, basically it is about twice as diluted as yogurt.

It can be attached to the steamer cloth, but under the shaking centrifugal force, it can be evenly distributed in every part of the steamer.

After such a steaming, it takes about three to five minutes to take it out, then pour one side of the rice noodles on the cutting board with a layer of oil, and then pat the steamer cloth on the other side with cold water, basically You can take off a complete piece of handmade rice skin.

After repeating this more than a dozen times, a large portion of hand-made rice noodles is completed.

Before the finished product, these rice skins do not need to be cut into the shape of rice noodles. After covering them with a warm wet rag, the next thing Zhao Fuyu has to deal with is the meatballs in the original soup.

The meat must be the meat of the ancient pig mammoth, but instead of pork belly, it uses slightly leaner front leg meat.

Two points fat, eight points thin.

Because the ancient pig mammoth meat is difficult to handle, and it is also very tough and heavy, Zhao Fuyu spent a lot of effort before forming all the meat into meatballs.

Especially the fat part, which can hardly be assisted by a machine, is completely hand-cut into small pieces, which is also to form a juice-like state in the meatballs.

And as several soup pots began to boil, the cooking table at Zhao Fuyu's side also began to be filled with fog.

It has a sense of sight of a breakfast stall.

All the people present suddenly felt a little warm in their hearts.

It was the joy of seeing the temperature of breakfast in the morning mist