Chapter 623

Ye Fei already has quite a lot of experience in making noodles. Whole egg golden silk noodles, biangbiang noodles, fried noodles, etc., he all makes finished noodles, so he feels that this is not a problem for him at all.

He took out the white porcelain basin that was often used for kneading noodles, cleaned it, wiped off the water inside, and then poured the bowl of Landu wheat flour into it.

Then Ye Fei took four red-tailed chicken eggs, smashed them and stirred them evenly, gently poured them into the flour in circles, stirred them evenly by hand, and then began to add water and noodles into them.

If you don't know, Yihe is startled.

It was only after Ye Fei got in touch with this kind of flour that he realized that blending method of this kind of flour is much more difficult than Xue Lishuang, because this kind of flour is too strong, and if the effort is too small, the blending will not be in place at all, and a lot of effort is required .

The washbasin was on the counter, and Ye Fei stood in front of the counter, kneading the dough vigorously, every time he tried hard, the veins on his arms burst.

"I'll go, I feel like I've mixed a basin of fake noodles. What kind of noodles is your sister's? It's clearly a basin of rubber, okay?"

Within two minutes of the meeting, Ye Fei's head was sweating, and his arms were a little sore.

"System, is there a more convenient way to make noodles like this? The workload seems a bit heavy." Finally, Ye Fei couldn't bear it anymore and asked the system.

The system's answer is 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 noodle is not strong enough, and the eggs in the noodle cannot be fully mixed, and the texture and taste of the noodle will decline. A lot." The system explained.

Ye Fei hummed, gritted his teeth and said, "Me and you."

This bowl of noodles weighed about one catty, but it took Ye Fei more than 20 minutes to make the same amount. Looking at the smooth dough in the basin, Ye Fei wiped the sweat from his forehead with his arm, and let out a sigh of relief. , said: "It's finally done."

After the dough was reconciled, Ye Fei directly put the basin and noodles into a storage compartment. This storage compartment is specially used for making noodles, and the speed is very fast.

After a few minutes, the noodles are over.

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

There are many kinds of pasta, wide noodles, thin noodles, long noodles, short noodles, different shapes of noodles make people dizzy, but what Ye Fei is going to make today is the most common noodles - thick noodles.

Thick noodles are definitely a beautiful scenery among Italian noodles. This kind of noodles can be divided into hollow and solid noodles. Ye Fei doesn’t plan to make hollow ones. It’s too troublesome. Just make solid ones.

The dough was not rolled too thin, when it reached a thickness of three millimeters, Ye Fei stopped, rolled up the dough gently, took the back knife and began to cut the dough.

Ye Fei's knife skill is now an intermediate knife skill, and cutting noodles is a piece of cake.

Not long after, the noodles were cut, and they were all about three millimeters thick. Each noodle looked like a boxy square when viewed from a cross-section.

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

The noodles are formed, and the next step is to cook the noodles.

Cooking pasta is very particular, because it is characterized by sufficient elasticity and good toughness. If it is cooked for too long, its elasticity and toughness will disappear, and the taste will become worse. If the cooking time is not in place, okay, There's no way to eat that stuff.

So the degree to which the pasta should be cooked depends on personal taste. Generally, it is 80% cooked, and it is best when the noodles are partially raw. Such noodles not only taste Well, and the unique wheat flavor of Landu wheat flour can be retained to the maximum extent, and eating it in the mouth is definitely an unforgettable enjoyment.

Ye Fei brought the water pot over,

Fill it with half a pot of water.

Whether it is cooking pasta or other noodles, the most important thing is not to make the noodles stick together, which not only looks ugly, but also makes it difficult to cook through.

Ye Fei turned on the stove and started to boil water.

After the water boiled, put two teaspoons of refined table salt into it.

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

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

The color of the pasta itself is light yellow, and then Ye Fei added four red-tailed chicken eggs to make the noodles look more attractive.

After the noodles were put into the pot for a minute, Ye Fei stirred them gently with a pair of ivory chopsticks. This also prevented the noodles from sticking together, and spread the noodles apart to make cooking easier.

Give it a stir, put the lid back on and start cooking over medium heat.

The time to cook the noodles should not be too long, otherwise, no matter how well you cook it, it will probably be a pot of batter.

Five minutes later, Ye Fei opened the lid of the pot, then picked out a noodle with chopsticks and tasted it. Ye Fei felt that the outside of the noodle was soft and smooth, while the middle part was a little hard. He nodded in satisfaction, and directly closed the lid. Take out the noodles and put them in a small pot.

Some people always think that the noodles are cold slowly, and it is absolutely not advisable to add cold water to freeze them directly after they are out of the pan. This is absolutely not advisable, because such a rapid cooling will make the noodles slippery and the taste will be worse, so let it slowly of natural cooling.

After cooking the noodles and putting them aside, Ye Fei started to make tomato sauce.

Taking the tomatoes, Ye Fei used a thin knife to cut a cross on the back of the buttocks of the tomatoes, then boiled a small pot of water, and put the tomatoes in.

This time is very short. Ye Fei only puts the tomatoes in for about ten seconds before taking out the tomatoes. This is to make it easier to peel the tomatoes.

Starting from the cross knife, tear off all the skins of the tomatoes, and then cut the tomatoes in half with a knife, take out the tomato seeds inside and throw them away, leaving only the tomato flesh.

In addition, after taking care of the other side dishes, Ye Fei took out a pan and put it on the stove.

It is the first time for Ye Fei to use a frying pan. He used to use a frying pan.

Turn on the fire, and Ye Fei pours an appropriate amount of pure natural premium olive oil into the pan. When the oil is half-cooked over medium heat, put the processed tomatoes into the pan. Add an appropriate amount of salt and water, and start to simmer.

It takes some time to cook the sauce. Ye Fei cooked the sauce for more than 20 minutes before making the sauce. Looking at the tomato sauce in the pan, it turned bright red at this time, and a sour smell came from the pot. It has the unique sweet and sour smell of Andean wild tomatoes, as well as a slight spicy taste and a hint of black pepper. Ye Fei sniffed it and was immediately intoxicated. At this moment, he felt All the tiredness I had just now was worth it, because this is indeed a delicacy worthy of your heart.

Finally, Ye Feifei poured a little bit of boiling water into it, and then used a delicate wooden spatula to stir the sauce evenly, forming a unique and crazy tomato pasta sauce.

It's just that it's not over yet, because if you want to make the taste even better, you need to put something in it, that is garlic oil!

Garlic oil is definitely a very excellent seasoning food. As the name suggests, it is the oil extracted from garlic. The nutrients contained in it are unimaginable. Its effect is even more surprising. It can lower blood sugar, etc. What's even more terrifying is that this thing can prevent cancer! Only this one function is already very against the sky!

Some people say, hey, there is oil in the garlic? I eat garlic every day, and I feel that it is spicy, and it has a hairy oily smell.

Well, you still eat scallions every day, why are scallions so fragrant when fried? Because there is scallion oil!

So there is garlic oil too!

This explanation... belongs to the lantern-style explanation, which cannot be found on Wikipedia and Life Encyclopedia, so you don't need to look it up, ahem.

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

Ye Fei only uses top-quality ingredients provided by the system, so he doesn't have to worry about that at all.

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

When the garlic turned golden yellow and the whole thing became waxy and soft, Ye Fei turned off the heat and started to cool it down. After cooling for seven or eight minutes, he took out a clean gauze to filter out the oil in the pot. This was what he needed.

Looking at the filtered oil again, it has a greenish-gold color, like high-quality olive oil, but it is slightly heavier than olive oil because of the addition of basil leaves.

Ye Fei poured all the oil into the tomato sauce, and then stirred it evenly.

Until this time, a truly unforgettable spaghetti tomato sauce is completely completed.

But Ye Fei did not bring the tomato sauce off the stove, but poured the cooked pasta into the pot and started to heat it over medium heat. 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. He melted the butter with the temperature of the noodles itself, and added a few basil leaves to it. A superb pasta is the end of the meal.

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

Looking at the two plates of pasta, Ye Fei felt that all his efforts were worthwhile, because the two plates of noodles were already irresistible before eating.

The noodles are duck-yellow in color, the tomato sauce is bright red and attractive, dotted with a few dark red dried chili flakes, and then served with a few emerald green basil leaves, this is a delicious pasta dish that makes people crave!

"What are you doing? It's so fragrant, hey~~ This side....My God, this...you made this?"

At some point, Lu Zhijun had already packed up and came over. When she saw the two plates of delicious pasta that Ye Fei had made, her small mouth opened wide, her eyes almost popped out, her face was full of tears. incredible.

Hearing Lu Zhijun's voice, Ye Fei turned around quickly, but after seeing Lu Zhijun's current appearance, this guy was just stupid, and he felt the blood all over his body burst into flames, and then all of them went to court He rushed towards his head, there was too much blood in his head, and he had to find a place to let it out, so Ye Fei... nosebleed came out.

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