Since the thief had fainted, they naturally couldn't question him. The two policemen, one old and one young, could only carry the thief away and then leave.
"If there's anything else, we will look for Mr. Wu again," the young policeman said earnestly.
"No need. Zheng Jiawei will go to the police station in a while," Wu Hai shook his head and then said.
Since it was related to Wu Hai, Zheng Jiawei would naturally go to deal with it personally.
"Ok." The old policeman nodded his head and then urged the young policeman to leave quickly.
As soon as the policemen left, the crowd of onlookers didn't leave. They started to talk to Yuan Zhou and Wu Hai one after another.
"Boss Yuan, you have to be careful. Although the target isn't you this time, you can't get hurt. If you encounter a thief, don't do it alone," the middle-aged woman exhorted earnestly.
"Yeah, yeah. Painter Wu, too. You are all young and don't know how to deal with these thieves. Remember to call for help when the time comes." Director Wu patted on his chest and said earnestly.
"Thank you." Yuan Zhou nodded his head and thanked him earnestly.
Wu Hai also nodded his head at the side.
Seeing the two agree, the neighbors began to discuss something else again.
"Sorry for troubling you guys today. I'm going back to prepare the ingredients," Yuan Zhou looked at the bright sky and then said.
"Yeah, yeah. It's getting late. Don't delay Boss Yuan from opening the restaurant." Director Wu nodded his head repeatedly and then urged the crowd to disperse.
The prosperity of the street was closely related to Yuanzhou shop. Therefore, the crowd dispersed when they heard Yuan Zhou was going to open the restaurant.
"Ha." Wu Hai opened his mouth wide and yawned. Then, he turned around and went upstairs.
Obviously, he was going to sleep again.
Yuan Zhou walked into his own restaurant and didn't close the door. He went upstairs to wash up and then went downstairs again to prepare the ingredients for breakfast.
"I can't exercise today. I'll do the night jog in the evening." Yuan Zhou thought inwardly before opening the cabinet.
"But it's getting hot now. I should eat something cold." While saying that, Yuan Zhou turned his wrist and opened the cabinet at the side.
Written on the cabinet were three bold characters: Wheat Flour.
This was a different kind of breakfast. Yuan Zhou had never made it in the morning because it was a snack that came with the complete Sichuan cuisine, shredded chicken cold noodles.
"There's still one hour and forty-eight minutes before the restaurant opens. I can still make it." Yuan Zhou glanced at the clock on the wall and calculated the time needed for each step.
"100 servings of cold noodles. We have to start quickly." Yuan Zhou began to knead the noodles.
The wheat flour provided by the system was naturally of the highest quality. When it was kneading the dough, there was only a slight aroma of wheat.
After mixing the dough, Yuan Zhou began to knead the dough. His kneading technique was very special. The more he kneaded, the lighter the wheat flavor in the flour became, and the smoother the dough became.
Moreover, Yuan Zhou's hands, the chopping board, and the dough were all as smooth as new and as white as jade.
When the kneaded dough was put aside, Yuan Zhou began to make other preparations.
Since it was called Shredded Chicken Cold Noodles, the shredded chicken was also very important. However, there was only one requirement for the shredded chicken this time, and that was to be fresh. The fresher, the better.
Therefore, the first dish that Yuan Zhou prepared was not the shredded chicken, but the side dish, mung bean sprouts.
The raw material of mung bean sprouts was mung beans. Mung bean sprouts had a history of more than 1,000 years in China. There was even a record of it in the Compendium of Materia Medica.
In the Compendium of Materia Medica, it was recorded that the sprouts of all beans were extremely tough and fishy. Only the sprouts of mung beans were white and beautiful. People today regarded them as common, but the ancients didn't know about them. However, due to the stagnant Qi of dampness and heat, it was quite different from mung bean sprouts.
The mung bean sprouts that Yuan Zhou took out were naturally the mung beans prepared by the system and distributed by himself.
Due to Yuan Zhou's meticulous care, the length of each mung bean sprouts was 6 cm. The others that exceeded or didn't reach this length were all eliminated by Yuan Zhou in advance.
Therefore, each mung bean sprouts waiting to be washed in the wooden basin were slender and long, with a beautiful body and translucent color. There were two slender green leaves on the top and slender white fibrous roots below.
"Hua La La", the water flow was controlled to a certain extent by Yuan Zhou. It could not only clean the floating dust on the mung bean sprouts, but also prevent the delicate mung bean sprouts from being damaged by the strong water flow.
Every time he washed it, Yuan Zhou would put it into the leaking porcelain basin at the side. Moreover, the slender white fibrous roots were also kept neatly.
After the mung bean sprouts were washed and drained, Yuan Zhou began to prepare other seasonings. Among them, the oil and chili were the base as well as the main flavor.
When the chili was done and slightly fragrant, Yuan Zhou began to make noodles.
"Hua La La", the rolling pin knocked on the chopping board regularly and a piece of evenly thick dough was rolled out.
"Shua Shua Shua", Yuan Zhou raised the knife in his hand and the folded dough directly became noodles of the same thickness and length.
"Sha Sha", Yuan Zhou shook his hand slightly and the noodles loosely piled up into a small hill on the chopping board.
The fine white and slightly wheat-yellow noodles with flour were directly put into the pot and steamed by Yuan Zhou.
Yuan Zhou steamed the cold noodles first and then boiled them. Only in this way could the noodles be more cooked and the aroma be contained.
The steamer wasn't big. Therefore, Yuan Zhou opened three steamers at the same time. The time difference between each steamer was 20 seconds. Yuan Zhou put the noodles uniformly into the bucket one by one according to the time and started to cook.
The steamed noodles presented a kind of slightly transparent color, like the transparent white of steamed glutinous rice.
"Shua Shua Shua", Yuan Zhou immediately picked up the long chopsticks and moved them skillfully to prevent the noodles from sticking together.
Generally speaking, the cold noodles of Sichuan Province should be cooked for 8 minutes, no more and no less. However, Yuan Zhou's pot only cooked for 6 minutes because it had been steamed before.
Six minutes passed very quickly. Yuan Zhou stared at the bucket of noodles without even blinking. The noodles inside were like fine ribbons dancing in the air along with the boiling water. Each of them was distinct.
"Hua La", Yuan Zhou began to scoop out the noodles.
Yuan Zhou spread out all the noodles and placed them on the azure stone countertop. When the noodles in the bucket were all scooped out, he immediately started another work without stopping.
This time, Yuan Zhou used the chopsticks to pick up the noodles neatly with one hand. The noodles on the chopsticks were thin, long, and evenly arranged on the chopsticks.
After that, he took a cattail leaf fan in his left hand and fanned the noodles with a moderate force. Below the noodles was a whole piece of thick and translucent ice, which emitted wisps of cool air and directly blew onto the scalding noodles along with the wind.
Just like that, Yuan Zhou held the noodles with one hand and fanned the noodles with the other. Only after about an hour did he cool all the noodles.
During this period, Yuan Zhou had to adjust the direction of the fan and the strength of the wind from time to time.
That was the reason why Yuan Zhou didn't want to use an electric fan. After all, the wind strength of an electric fan wasn't suitable for Yuan Zhou's meticulous cooling.
That's right. The cold noodles of Sichuan Province were different from the cold noodles of the north. The cold noodles of Sichuan Province only used cold water. Only in this way could the noodles maintain their chewiness and chewiness.
The cooled noodles weren't so straight anymore. With some natural curvature and residual heat, they were stacked together loosely.
At that time, Yuan Zhou put down the fan in his hand and started to mix the cold noodles with the ice.
Yuan Zhou picked up the prepared oil on the table with his left hand and began to pour it into the pot.
The clear and slightly bright yellow oil was poured out along the spout of the pot and poured onto the noodles evenly. Meanwhile, Yuan Zhou held the noodles with his right hand and began to shake them evenly.
Every time he shook them, the noodles would be coated with a layer of cool oil evenly. The noodles were wrapped into a golden color and emitted a glossy and fragrant oil.
"The rice oil mixed with perilla seed oil truly tastes good." Yuan Zhou sighed while wrapping the noodles.
Yuan Zhou didn't use the usual rapeseed oil, but a mixture of rice oil and one third of perilla seed oil.
Speaking of the rice oil, Yuan Zhou felt his heart ached. The rice oil was made from Xiangshui rice and moreover, it was the best rice among the Xiangshui rice.
Therefore, Yuan Zhou felt that it wasn't oil that was poured out from the oil pot, but gold. After all, the fragrance of the oil was restrained and contained a faint fragrance of fresh rice mixed with the wheat fragrance of the noodles. Just the smell alone was enough to stimulate one's appetite.
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