The Fine Food Broadcaster

Ye Fei has a lot of experience in making noodles, such as whole egg golden noodles, biangbiang noodles, braised noodles, etc., all of which are finished noodles, so he thinks this is not an issue for him at all.

Remove the white porcelain bowl that is often used for noodles, wash it, dry the water inside, and then pour this bowl of wheat flour into it.

Then Ye Fei took four red-tailed chicken eggs. After being broken, they were stirred evenly. Pour the flour gently into the flour and stir evenly with hands. Then they started adding water and noodles to the inside.

Don't know and I'm startled.

After the real contact with this kind of flour, Ye Fei found that this kind of flour is much harder than the cream in the snow, because this kind of flour is too strong, and the force is small, it will not be in place. .

The basin was on the table, and Ye Fei was standing in front of the table. It could be said that he was kneading the noodles vigorously, and every time he saw the blue tendons on his arm burst.

"I'm going, I feel like I'm with a pot of masked noodles, which is your sister's noodles, clearly a pot of rubber, OK?"

Before it was two minutes away, Ye Fei was sweating on her head, and her arms were a little sore.

"System, is there a more convenient way to deal with this kind of noodles? This seems to be a bit laborious." In the end Ye Fei couldn't stand it, and asked the system.

The system's answer was concise and clear: "No."

Ye Fei: "........."

"If the host wants to make a truly delicious noodle, handmade noodles are the best choice. Although the noodles made by the machine look good, the noodles are not strong enough, the eggs in the noodles cannot be fully mixed, and the taste and taste of the noodles will decline. Many, "the system explained.

Ye Feiyan said, biting his teeth, "I am."

This bowl of noodles is about a catty, but Ye Fei is more than 20 minutes long. Looking at the smooth dough in the basin, Ye Fei wipes the sweat on the lower forehead with his arm and grows a breath. , Said: "Finally it is."

The dough is reconciled, and then Ye Fei directly puts the noodles into a storage compartment. This storage compartment is specially used for noodles, and the speed is very fast.

After a few minutes, the noodles end.

Ye Fei brought the basin out, then sprinkled a layer of randu wheat flour on the cutting board, took out the dough and put it on the cutting board, kneaded it a few times, finally took the rosewood wooden rolling pin and started Roll surface.

There are many types of risotto, wide, fine, long, short, and differently shaped, which make people dizzy, but what Ye Fei is doing today is the most common noodle-rough noodles.

Rough noodles are definitely a beautiful landscape in risotto. This kind of noodles are divided into hollow and solid in risotto. Hollow Ye Fei is not going to do it, it is too troublesome, just do solid.

The dough was not rolled too thin. When it was rolled to three millimeters thick, Ye Fei stopped and rolled up the dough gently, took the back knife and started to cut the noodles.

Ye Fei's knives are now intermediate knives, and the noodles are a piece of cake.

It didn't take long for the noodles to be cut, all of which were about three millimeters in length, and each noodle was a boxy square when viewed from the cross section.

Seeing that the noodles were finally made out, Ye Fei finally let out a sigh of relief, otherwise he really couldn't stand it, and it was too hard for this kind of noodles.

The noodles are shaped, then the noodles are cooked.

Cooking pasta is very particular, because it is characterized by its elasticity and good toughness. If it is cooked for too long, its elasticity and toughness will disappear, the taste will deteriorate, and the cooking time will not be in place. That stuff ca n’t be eaten at all.

So to what extent does risotto boil well, it depends on personal taste. Generally, it is 80% cooked, and it is best when the noodles are partially cooked. This kind of noodles not only taste good. Good, and the unique flavor of the wheat flour of Landau wheat flour can be retained to the maximum extent. It is definitely an unforgettable enjoyment to eat in the mouth.

Ye Fei brought the boiling water pot and added half of it.

Regardless of whether it is cooking pasta or other noodles, the most important thing is not to cook the noodles together, which will not only look bad, but also not easy to cook through.

Ye Fei turned on the stove's fire, and then started the fire.

After the water has boiled, put two small spoons of fine salt into it.

This is a little trick for cooking noodles. Add salt or a few drops of cooking oil to prevent the noodles from sticking together.

When the water boiled again, Ye Fei put the noodles in.

The color of pasta is pale yellow, then Ye Fei added four red tail chicken eggs to make the noodles more attractive.

After the noodles were put into the pot for a minute, Ye Fei gently stirred them with a pair of ivory chopsticks, which also prevented the noodles from sticking together. In addition, the noodles were spread out and easier to cook.

Stir, cover the lid directly, and start to burn over medium heat.

You can't cook the noodles for too long, otherwise you can make it even better.

Five minutes later, Ye Fei opened the lid and picked out a piece of noodles with chopsticks. Ye Fei felt that the noodles were soft and smooth on the outside, and the middle part was slightly hard. Nodded in satisfaction and closed directly. Remove from heat and place in a small basin.

Some people always think that the noodles are cold slowly. Add cold water and ice directly after it is out of the pan. This is definitely not desirable, because fast cooling in that way will make the noodles become slippery and taste worse, so let it slowly Natural cooling.

Cook the noodles aside and Ye Fei starts to make ketchup.

Take the tomatoes, Ye Fei used a fine knife to draw a cross-blade on the back of the tomatoes, and then boiled a small pot of water and put the tomatoes in.

This time is very short. Ye Fei just put in the tomatoes for about ten seconds and then the tomatoes were picked out again. This is to make the tomatoes easier to peel.

Starting from the place of the cross-knife, all the skins of the tomatoes were torn off, and then the tomato was halved with a knife, and the tomato seeds inside were also pulled out and thrown away, leaving only the tomato meat.

In addition, the other side dishes should be processed well, and then Ye Fei took out a pan and put it on the stove.

Ye Fei is the first time to use a saucepan. In the past, I used a wok.

When the fire is on, Ye Fei pours an appropriate amount of pure natural premium olive oil in a pan. When the medium heat oil is ripe, put the processed tomatoes into the pan, and at the same time, crush the ground pepper and black pepper. Put in the right amount of salt and start to simmer.

It takes some time to boil the sauce. Ye Fei cooked the sauce for more than 20 minutes, and then looked at the tomato sauce in the pan. At this time, it became bright red and a sour smell from the pot Rushing out, there was the sweet and sour smell unique to Andean wild tomatoes, as well as a touch of spicy and a touch of black pepper. Ye Feiti smelled his nose and was directly intoxicated. At this moment, he felt All the tiredness you just made is worth it, because this is really a food that you should make with your heart.

Finally, the leaf flew to the inside and gently poured a little bit of boiling water, and then used a delicate wooden spatula to stir the sauce evenly. A unique and crazy tomato spaghetti sauce was formed.

But this is not over, because if you want to make the taste even better, you need to put one more thing in it, that is garlic oil!

Garlic oil is definitely a very good seasoning food. As the name suggests, it is the oil extracted from garlic. The nutritional content contained in it is unimaginable. Its effect is even more surprising. It lowers cholesterol, lowers blood fat, and can sterilize. It can lower blood sugar and so on. What's more frightening is that this thing can prevent cancer! This function alone is already very bad!

Some people say, hey hey, there is oil in the garlic? When I eat garlic every day, I feel spicy and have a scent of oil.

Well, you still eat green onions every day, why is it so fragrant when they are fried? Because there is onion oil!

So there is garlic oil too!

This explanation ... is a lantern-style explanation, which is not found on Wikipedia and Life Encyclopedia, you don't need to check it, cough.

The method of extracting garlic oil is very simple, but if you want to extract high-grade garlic oil, you must not use low-grade ingredients.

Ye Fei uses the best ingredients provided by the system, and he doesn't have to worry about this at all.

In addition, take a bite of the pan, put an appropriate amount of olive oil in the pot, and then put ten cloves of garlic in it. At the same time, cut seven or eight basil leaves into the knife, and start to burn slowly.

When the garlic turned golden yellow and the whole became waxy and soft, Ye Feiguan fire began to cool, and it had been cooled for seven or eight minutes, and then took out a clean gauze to filter out the oil in the pot, which was what he needed.

Looking at the filtered oil again, it shows a greenish-gold color, which looks like the finest olive oil, but it is slightly heavier than olive oil because of the addition of basil leaves.

Ye Fei pours all the oil into the tomato sauce, and stirs well.

Until this time ~ www.readwn.com ~ a truly pasta tomato sauce that can't be forgotten is not completely finished.

However, Ye Fei did not remove the tomato sauce from the stove, but poured the cooked pasta into the pan and began to heat over medium heat. At the same time, he kept turning the noodles with chopsticks to make the noodles all They were evenly stained with tomato sauce. At this time, Ye Fei took a small piece of milky butter from the side and added it to the noodles. The butter was melted at the temperature of the noodles, and some basil leaves were added to it The perfect pasta is not over.

After turning off the fire, Ye Fei took two white, clean porcelain plates and divided the noodles into two portions and put them on two plates.

Looking at the two noodles that came out of the pan, Ye Fei felt that all his efforts were worth it, because the two noodles were irresistible before they were eaten.

The noodles are yellow in color, the tomato sauce is red and attractive, and a few crimson dried pepper crumbs are garnished with a few green basil leaves. This is a plate of exquisite pasta!

"What are you doing? It's so fragrant, oh ~~ this side ... my gosh, this ... is this you made?"

I do n’t know when Lu Yanjun packed up and came over. When she saw Ye Fei's two plates of extremely delicious pasta, her mouth opened wide, her eyes almost stared out, her face was full. Incredible.

Ye Fei heard Lu Yanjun's voice and turned back quickly. After seeing Lu Yanjun's current appearance, the goods were directly stupid. He felt that his whole blood exploded and burned. He rushed over his head, and there was too much blood in his head, so he always wanted to find a place to leak it out, so Ye Fei… .. Nose blood came out.

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