The Fine Food Broadcaster

There are four common ways to eat udon noodles: hot soup hot noodles, hot soup cold noodles, cold soup cold noodles, and cold soup hot noodles.

Among these four eating methods, hot noodles and cold noodles are considered the most prominent way to highlight the characteristics of udon noodles.

Because when the soup is hot, it can highlight the delicious taste, and when it is cold, udon noodles can highlight its strong and flexible characteristics.

So what Ye Fei is doing today is hot soup cold noodles.

After speaking, Ye Fei turned to the console.

In the live broadcast room, it can be said that most of them are food, and many people have a certain economic strength. They have also eaten a lot of udon noodles. Of course, they know that udon noodles are hot soup and cold noodles.

So now seeing Ye Fei to make this kind of noodles, all of them are looking forward to it.

"Hot soup and cold noodles. Ye Shen doesn't make or doesn't make it. Once you make it, you must make the classic taste of udon noodles."

"I said that since Ye Shen is going to make udon noodles, he must know them very well."

"That's what Kurokawa Taro's, even dare to question Ye Shen, it's horrible."

"Yeshen Yeshen you are the most handsome, Yeshen Yeshen you are the best, make a set of superb noodles, and let the devil shed tears."

".......... Climbing upstairs, okay? You don't have any **** poems? Can you come together?"

"Hahaha, this talented person is so disgusting that he can combine these unsuccessful words into a poem."

Everyone laughed and watched Ye Fei making udon noodles.

A bunch of East Japanese audiences didn't have any snoring at this time, and they were all watching Ye Fei intently.

Udon noodles are delicious, noodles are the main ingredient, and the role of soup is also indispensable.

At this point, Ye Fei had come to the console, and behind him was the locker.

Seeing that he directly reached out and opened a storage compartment, and then came out from inside a large crystal basin. In this basin, everyone could see half a basin of flour.

The camera provided a close-up of this pot of flour. Everyone found that the flour was not the same as when Ye Fei used to make noodles. When Ye Fei used to make noodles, the flour was white and snowy. It can be said that it was white and greasy. It's dizzying.

However, although the flour used today is also very white, the flour particles are relatively coarse.

Ye Fei squeezed a little flour with his hand and rubbed it, saying, "The choice of flour is very important for making udon noodles. The flour we use today is no longer the snow cream in the past, but a wheat mill from the Huaxia Zoma Plain. For the flour that came out, a friend of Tohnichi may say, why not use the Tohnichi Sanki flour? That is the best flour for making udon noodles. Actually, the baby Matsui just answered this question for me. Udon Although the noodle is now the country of the East Japan, its foundation is in Huaxia. Therefore, the earliest flour used to make udon is Huaxia flour. Huaxia has a vast land and a large land, and it is more suitable than Zanqi wheat. Udon noodles, and this type of wheat from the Zoma Plain is not only rich in protein, but also higher in minerals than ordinary flour. In addition, this wheat has a very special advantage, that is, The gluten protein and gluten protein contained in it are twice as high as ordinary wheat, and the existence of these two proteins is the key to ensuring how much gluten is formed in this flour. Say, why do today cold soup is delicious in order to highlight the flexibility and toughness udon, then this cursory wheat plains is our best choice. "

Talking, Ye Fei placed the crystal basin on the operation table, and then took the accessories from another storage compartment.

There are also many ingredients for this cuisine, such as refined salt, chicken essence, and so on.

Putting these things in the place where the console is not in the way, Ye Fei started to meet.

It is not difficult for Ye Fei to make noodles, because he is not making noodles for the first time, but he knows that the dough of this udon noodle is a little different from the dough of other noodles.

I saw him take the white porcelain bowl that was often used for mixing, and poured the flour from the crystal bowl.

Immediately after, Ye Fei took out a large bowl and picked up a bowl of water. Then he took the small bottle containing the refined salt, opened it, and added an appropriate amount of refined salt to the water.

"With this kind of noodles, it is necessary to add refined salt. The proportion of refined salt is about 5 percent, and water is about 45 percent." Ye Fei added salt to the water, said.

This is a trick with udon dough, because the presence of salt is a guarantee of gluten formation in the dough. Using salt water and noodles can enrich the gluten in the dough and make the noodles more delicious and elastic. It tastes more chewy.

When making dough with udon noodles, it ’s also important to add water. You ca n’t add the water all at once. Instead, use one hand to stir in the noodles and the other hand to keep stirring the flour until the dough becomes floc. Time, then both hands began to rub hard.

Compared with ordinary dough, the biggest feature of udon dough is that it is hard, so it takes more effort to knead it. Even if Ye Fei is a big man, he feels more strenuous when kneading.

"Hemp eggs, this little devil's noodles are really too fucking. I have to make a kind of Chinese noodles. This noodle is really too hard to rub."

吭哧吭哧 ~~

Ye Fei turned his hands over his face, occasionally pressing it twice.

After kneading for more than ten minutes, the flour and water were evenly mixed, and Ye Fei began to knead the dough.

That's right, Ye Fei tossed for ten minutes just now, and it didn't knead into dough at all. Although the noodles formed a ball, it was very loose. The next step was to knead the loose flour together.

This process is more laborious than just now.

Ye Fei's face was tired and red, and the product was squeaked almost every time it was rubbed.

The child soldiers and Dahalai looked at each other, and saw Ye Fei kneading a dough as hard as kneading iron. They were still weird.

"Yeshen, is this dough hard?" Daha asked.

Ye Fei didn't say a word, but moved aside, pointed to the dough, and said, "Try."

Dahalai was not polite. On the contrary, the guy was happy that Ye Fei asked him to help knead the dough.

I washed my hands twice under the faucet, stood in front of the basin, grabbed the dough with both hands and started to knead.

But when kneading for the first time, this product wanted to run away.

"I ... Voge, am I rubbing the stones?" Daha murmured, and then hurried back.

"Yeshen, I can't do this job. The dough is too hard."

The child soldiers also came and tried it. This guy is much better than Daha. After all, he is a soldier and some have strength.

He rubbed it for five or six minutes before returning the position to Ye Fei.

The performance of the two people all saw in their eyes. When they saw Ye Fei's kneading dough so hard, all of them hurt.

"Nima, does Ye Shen make noodles? Is this dough so hard?"

"I rely on, and there is such a hard dough? Can the noodles made from this be eaten? Will I get my teeth out?"

"Yeshen ~ www.readwn.com ~ Don't make noodles. Give me a steamed dough. I will eat it as a bun."

"I didn't expect Ye Shen to fight for us live. It would be quite a fight. If I were, I wouldn't rub it. I would just press the machine to finish it, and Nima looked very hard."

"You do n’t understand. Although the machine for pressing the noodles is much more convenient and saves a lot of effort, but the noodles that are pressed out like that cannot be compared with the hand-made noodles. The hand-kneaded noodles can achieve various nutritional elements in the dough. The most uniform level, but the machine can not, which is why the hand-made noodles are always much more expensive than the machine-made noodles, not only because of the long time it takes, but also because the hand-made noodles are more delicious. "

"But it's too painful. You look at Ye Shen and sweat on the forehead."

Everyone hurried to stare at Ye Fei, they really saw the fine sweat on Ye Fei's head.

Yes, Ye Fei was sweating tiredly.

Unlike the Chinese audience, a group of East Japanese audiences.

They saw Ye Fei's kneading dough turned out to be so hard. One by one, Ye Fei's eyes began to change, because they all knew that the harder the dough was, the more delicious the noodles made.

While everyone was talking, Ye Fei's heart wanted to cry in pain, and Ge Laozi dug a pit for himself, crying.

But my face of choice must be made on my knees.

Ye Fei kneaded for another five minutes or so. This is the complete kneading of the dough.

At this time, if you look at the dough again, the surface is smooth and clean, and it feels slippery.

Looking at the dough in his hands, Ye Fei nodded with satisfaction, then put the dough in the basin again, opened a locker directly, put the basin in and started to noodle.

Taking advantage of this effort, Ye Fei began to make soup ...