"Oh? Aren’t rolling pins all thick and long? What could be different about this one?" Aunt Li asked curiously.
Qian Guoxiang shook his head with a smile, "If I’m not mistaken, this rolling pin is made of precious Xiangchun Wood."
As soon as he said this, a murmur of discussion broke out among those present.
"Xiangchun Wood? What’s special about this wood?"
"I’ve only heard of mahogany, what’s the story with Xiangchun Wood?"
"Is this wood valuable?"
"Does a rolling pin made of Xiangchun Wood have any special effect? Or does it make the noodles taste better?"
"..."
Everyone gathered curiously, wanting to get a closer look at this rolling pin.
Qian Guoxiang laughed and explained, "The noodles rolled from Xiangchun Wood have a subtle fragrance and even after ten or twenty years of use, it won’t attract worms; it’s durable and hard-wearing. What’s more remarkable is that mature Xiangchun Wood is expensive, though it isn’t as famous as mahogany, its value is certainly comparable."
Saying this, he pointed to the rolling pin in Huang Jun’s hand and continued, "Chef Huang’s rolling pin has a reddish-brown core and a light yellow surface, at least a hundred years old, possibly older. Such materials are naturally valuable."
Qian Guoxiang, with a deep understanding of culinary tools, left those around him astonished with his words.
Aunt Li asked curiously, "Then how much does it cost exactly?"
Qian Guoxiang pondered for a mont and replied, "A hundred-year-old Xiangchun Wood, using the core material, is extrely rare in a tree. If you really were to value it, it could be hundreds of thousands!"
Wow!
A rolling pin worth hundreds of thousands?
By the way.
Noodles rolled with a rolling pin worth hundreds of thousands must taste amazing!
It feels like every bite is money...
Oh my~
Using such an expensive rolling pin to make noodles, Chef Huang, aren’t you heartbroken?
Or does your family own a mine?
Aunt Li and the others wore expressions of "I don’t understand, but I’m very shocked" and said, "Chef Huang, is your family really that rich? You aren’t so wealthy second-gen experiencing life here, are you?"
Huang Jun: "..."
Have you watched too many lodramatic TV dramas...
But seriously, is this rolling pin really that valuable?
After a mont of surprise, Huang Jun showed a small expression of "I’m not, I didn’t, don’t spread rumors" and said, "I’m not so rich second generation; this rolling pin was just passed down from my ancestors, I happened to need it today, so I brought it."
"Okay, okay, everyone let’s hurry up, or we won’t have enough ti!"
Huang Jun laughed it off and changed the subject to distract them, seeing the dough resting ti was up, he took off the cloth and began preparing to roll the dough.
He grabbed a handful of corn starch, lightly scattered it on the workstation, placing the dough on top, gently smoothing it with his palm.
Picking up the rolling pin, he lightly pressed it from front to back on the dough, his wrist deftly rotating, the rolling pin smoothly rolling back and forth on the dough.
With each roll of the pin, he gradually increased the pressure while maintaining uniformity and moderation, each press and roll appearing effortless, causing the dough to gradually unfold, becoming even and translucent, with neat edges and a slightly thicker center, forming a perfect circle...
Watching Huang Jun’s focused and professional dough rolling technique.
The circular dough roll stretched over a ter long
The flawless technique made everyone present amazed and impressed.
"He didn’t add any extra powder along the way..." Qian Guoxiang noticed this detail.
As a forr five-star chef, although not specialized in dough making, he was acquainted with every culinary detail.
He observed that Huang Jun didn’t add dry corn starch on the dough during the rolling process, yet still managed to roll the dough so smoothly without sticking, which was inconceivable.
Although it was Huang Jun’s first attempt using the rolling pin, he seed to share an inexplicable connection with it, finding it effortless to use.
He only needed to roll it a few tis lightly, without frequently adding dry corn starch to prevent sticking, and the dough quickly displayed amazing results.
More surprisingly, the dough exuded a faint fragrance.
Truly!
This system-rewarded rolling pin, indeed is a rare treasure, greatly reducing the intensity of his dough rolling work.
Excellent!
Truly excellent!
The system did not deceive him; the awarded items are undoubtedly quality pieces.
After completing the rolling process...
The dough beca as thin as a cicada’s wing, even and transparent, Huang Jun gently lifted it, as if displaying a delicate piece of artwork, which under the light exhibited an enticing sheen.
"Whoa... Chef Huang, what kind of treasure are you, knowing everything so well?" Chu Qiweng admired with an awe-filled expression.
"Indeed! Chef Huang, you’re truly amazing!" The others nodded in agreent.
"So-so."
Huang Jun smiled humbly, folding the rolled dough, each layer ticulously aligned as if asured with precision.
Then, he picked up a divine-grade kitchen knife.
"Thunk! Thunk! Thunk!"
His wrist turned deftly as the knife blade swiftly and rhythmically rose and fell on the workstation, making crisp and continuous sounds.
Every rise and fall of the knife seed like an instinctive reaction after countless practice, accurately cutting the dough into neat leek-width noodles
The freshly cut noodles lightly shook in his hand, lifted and gently swayed, streaking elegant curves in the air, showcasing its unique elasticity and resilience.
Great!
Huang Jun contentedly proceeded with rolling other dough batches.
When all the noodles were rolled...
He thodically began the next cooking step — stir-frying and simring the noodles.
He placed a heavy iron pot steadily over the fla, pouring in an adequate amount of oil.
Once the oil temperature slowly rose to a warm two to three tenths, he slid the pre-sliced at into the pot.
Taking a wok spatula, he spread and opened the at slices, ensuring each one heats evenly, every inch brimming with savory atiness.
He sprinkled "star anise, cinnamon, cardamom" and other spices into the pot, which rapidly unleashed rich aromas in the hot oil.
Green onions and ginger soon joined the mix, interweaving with the at and spices, creating even more alluring and multi-layered fragrances.
At that mont.
Huang Jun added Douban sauce to the pot and continuously stirred until the sauce released its red oil.
Then he added sweet bean paste, continuing to stir until the paste aroma was overflowing, filling the entire kitchen with its scent, before pouring in a suitable amount of water, rapidly bringing it to a boil.
He added dark soy sauce for color, giving the broth an inviting dark brown hue.
Then seasoned with light soy sauce, salt, and chicken powder, enhancing the dish’s flavor and enriching its depth.
After seasoning...
He switched to low heat, covered the pot, allowing the at to slowly stew in the broth for 15 minutes.
During this long wait, the at’s texture gradually softened, and the broth’s savory essence slowly perated in, making its flavor even richer.
After 15 minutes, when the at was cooked...
Huang Jun used a ladle to scoop out so broth into a large basin, setting it aside for later use.
Then he added green beans and potatoes into the pot.
Once the green beans were cooked, he added shredded carrots for color.
Then he spread an even layer of noodles over the pot, poured in the previously scooped broth, covered the pot, and started simring.
During the simring process, the kitchen filled with an enticing aroma...
anwhile, at the entrance of Dorami Kindergarten, several parents had already started arriving...
User Comments
0 comments from readers