The thief fainted in the past and naturally could not ask. One old and one less police can only take the thief and leave.

"If there is anything going on, we will find Mr. Wu again." The young policeman said seriously.

"No, Zheng Jiawei will go to the police station in the future." Wuhai shook his head and then said.

Regarding Wuhai, Zheng Jiawei will naturally handle it personally.

"Okay." The old policeman nodded and urged the young policeman to go.

When the police left, the crowd of people on the scene did not go. You said something to me in Yuanzhou and Wuhai.

"Yuan boss, you have to be careful, although this time the goal is not for you, but you can't have something. If the web page encounters a thief, you can't be alone." The aunt who bought the food was eagerly screaming.

"The right pair, as well as the Wu painters, are young people who don't know how to deal with these thieves, and then remember to call people." Director Wu patted his chest and said with a serious look.

"Thank you." Yuanzhou nodded and thanked him seriously.

Wuhai on the side also nodded.

Seeing the two promised, the neighbours of the neighborhood began to discuss other things.

"To trouble everyone today, I will go back and prepare the ingredients." Yuanzhou looked at the bright sky, and then said.

"Right right, time is not too late, don't delay Yuan Boss to open the store." Director Wu nodded and then urged the crowd to spread out.

The bustling streets and the Yuanzhou store are closely related. It is to listen to Yuanzhou to prepare to open a store, and the crowd will spread.

"Ha." Wuhai Zhang Dazui yawned, then turned back upstairs.

Obviously this is going to sleep again.

Yuanzhou went into his own shop, but he didn't close the door. He went straight upstairs and washed it again before going downstairs to prepare breakfast ingredients.

"I didn't exercise today, I ran it in the evening." Yuanzhou thought secretly before opening the cabinet.

"But now the weather is getting hot, you should eat something cool." Yuanzhou said that his wrist turned and opened the cabinet next to him.

The cabinet is filled with three vigorous fonts of wheat flour.

This is a different kind of breakfast, Yuanzhou has not done it in the morning, because this is the matching snack after the complete Sichuan cuisine, chicken silk noodles.

"There is still one hour and forty-eight minutes to open the store. Time is up." Yuanzhou looked at the clock on the wall and secretly calculated every step and time spent.

"One hundred cold noodles, have to start quickly." Yuanzhou began to meet.

The wheat flour provided by the system is naturally the best, and only a slight scent of wheat is revealed when it is noodles.

With good noodles, Yuanzhou began to knead his face. His kneading technique was very special. The more the wheat scent in the flour, the smoother the dough became.

Moreover, Yuanzhou’s hand and kneading chopping board and dough are smooth and new, white as jade.

When the good dough was put on one side, Yuanzhou began to do other preparatory work.

Since it is called chicken noodles, the chicken shreds are also very important, but this time the requirement for chicken is one is fresh, the fresher the better.

Therefore, Yuanzhou's first treatment is not chicken, but the side dish of green bean sprouts.

The raw material of mung bean sprouts is mung bean and the mung bean sprouts. In China, there has been a history of more than a thousand years of speculation. There are also records about it in the Compendium of Materia Medica.

In the "Compendium of Materia Medica", it is recorded that all the buds are so sturdy and tough, but the buds of this bean are white and unique, and today people are regarded as ordinary, but the ancients are unknown. However, due to the stagnation of dampness and heat, it is quite sore and is slightly different from the nature of mung beans.

The green bean sprouts that Yuanzhou took out were naturally the mung beans prepared by the system, and then he made the bean sprouts.

Because of the careful care of Yuanzhou, the length of this mung bean sprout is six centimeters each. Others that have exceeded this length or have not reached this length have been removed by Yuanzhou in advance.

Therefore, now every mung bean sprouts to be washed in the tub are thin and long, graceful and translucent, with two long, slender green leaves on the top and slender white whiskers on the bottom.

The “哗啦啦” water flow is controlled by Yuanzhou to a certain extent, which can clean the floating dust of the green bean sprouts, and it will not hurt the delicate green bean sprouts in the water.

Every time he washes, Yuanzhou puts it into the leaking water in the porcelain basin, and it is neat and tidy. The slender white whiskers underneath are also kept, neat and tidy.

The green bean sprouts are washed and drained, and Yuanzhou begins to prepare other seasonings. The oily and spicy seeds are the base taste and the main taste.

When the hot pepper is done and the fragrance is slightly scented, Yuanzhou begins to make noodles.

The sound of the "squeaky" rolling pin was struck on the chopping board, and a thick and even dough was smashed.

"唰唰唰" Yuanzhou hand-knife fell, the folded dough directly turned into a thick, slender and short noodles.

“飒飒” Yuanzhou gently shakes his hand, and the noodles are loosely piled up on the chopping board.

The white with a little yellow wheat, the noodles with flour on it, was directly steamed by Yuanzhou into the pot.

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

The steamer was not big. It was opened in Yuanzhou with three steamers at the same time. The time difference between each one was twenty seconds. Yuanzhou took a time to put a noodle into the noodle and cook it.

The steamed noodles present a slightly transparent color, as if the glutinous rice is steamed and usually with a transparent whitening.

"唰唰唰" a pot, Yuanzhou immediately picked up the long chopsticks with a trick to prevent the noodles from sticking.

In general, the cold noodles in Sichuan Province have to be cooked for eight minutes, not much more than one second, but Yuanzhou has only cooked for six minutes because it was steamed in front.

Six minutes passed quickly, Yuanzhou eyes stared at the noodle bucket in a blink of an eye. The noodles inside were like a thin ribbon that fluttered with the roots. With the rolling water dancing, the roots were clear.

"哗啦" Yuanzhou began to fish noodles.

The noodles that Yuanzhou picked up were all spread out and placed on the glass table. When the noodles in the noodle bucket were finished, they immediately started another job without stopping.

This time, Yuanzhou was chopped with chopsticks and filled with noodles. The chopsticks were arranged on the chopsticks in a thin, slender and thin line.

Then, holding a cattail fan on the left hand, the wind is not light or heavy, and the bottom of the noodle is a whole piece of crystal clear thick ice, which is cold and windy, and flies directly along the wind. On the noodles.

In this way, Yuanzhou had a hand-cranked fan, so that both hands were not empty for about an hour, and all the noodles were cooled.

During the period, the hands of Yuanzhou Fanfeng also need to adjust the direction and the size of the wind from time to time.

This is why Yuanzhou is not willing to use electric fans. After all, the wind power of electric fans is not suitable for such fine cooling in Yuanzhou.

Yes, the cold noodles in Sichuan Province are different from the cold noodles in the north. The cold noodles in Sichuan Province are just cold water. Only in this way can we maintain the strength and strength of the noodles.

The dried noodles are not so straight, with some natural curved curvature and the last residual heat, loosely stacked together.

At this time, Yuanzhou began to put down the fan in his hand and started to mix the cold noodles with ice.

Yuanzhou took the prepared oil on the table with his left hand and began to pour oil.

Clear and bright yellow oil pours out a thin transparent line along the mouth of the oil can, evenly dripping onto the noodles, and Yuanzhou's right hand grips the face and begins to shake evenly.

Every time I shake it, the noodles are evenly filled with a layer of cool oil. The noodles are wrapped in golden color, with a luster of oil and oil.

"This rice oil and perilla seed oil really tastes good." Yuanzhou wrapped around and sighed.

Yuanzhou uses not the common rapeseed oil, but a blend of rice oil mixed with one-third of perilla seed oil.

Said that the rice oil Yuanzhou feels his heart hurts, without him this rice oil is used in the water, and it has to be the finest in the rice.

Therefore, Yuanzhou felt that the oil was poured out of the oil pot, but the gold was right. After all, the oil was scented, with a faint fresh rice scent, mixed with the noodles of wheat, so it smelled like appetite. of.

......