Chapter 406 Bring Me a Steamed Dough, I Will Eat It as a Steamed Bun

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

Among these four ways of eating, the way that is considered to be the most characteristic of udon noodles is cold noodles in hot soup.

Because the deliciousness of the soup can be highlighted when it is hot, and the firmness and elasticity of udon noodles can be highlighted when it is cold.

So what Ye Fei wants to do today is hot soup and cold noodles.

After speaking, Ye Fei turned around and walked towards the console.

It can be said that most of the people in the live broadcast room are foodies, and many of them have a certain financial strength, and have eaten a lot of udon noodles. Of course, they know that udon noodles are delicious hot soup and cold noodles.

So now seeing Ye Fei making this kind of noodles, everyone is looking forward to it.

"Hot soup and cold noodles. If Ye Shen doesn't make it, he won't make it. Once he makes it, he will make the classic taste of udon noodles."

"I said that since Ye Shen wants to make udon noodles, he must know this kind of noodles very well."

"That's right, that Jiuchuan Taro, dare to question Ye Shen, it's simply too hateful."

"Ye God, Ye God, you are the most handsome, Ye God, Ye God, you are the best, and you have made a set of top-quality noodles, which will make the devils cry."

"... Upstairs, crawl away, okay? What kind of nonsense poems are you talking about? Can you get them together?"

"Hahaha, this guy is so talented, it's disgusting to be able to connect these irrelevant words into a poem."

Everyone talked and laughed watching Ye Fei make udon noodles.

A group of spectators from the East Japan Kingdom did not say a word at this time, and they all concentrated on watching Ye Fei making noodles.

Whether udon noodles are delicious or not, the noodles are the main ingredient, and the soup is also indispensable.

At this time, Ye Fei has come to the console, behind him is the locker.

He just stretched out his hand and opened a storage compartment, and then brought out a large crystal basin from it. In this basin, everyone could see half a basin of flour.

The camera cooperated to give a close-up of this basin of flour. Everyone found that this flour was different from the flour Ye Fei used to make noodles. When Ye Fei used to make noodles, the flour used was snow-white snow-white snow cream, which can be said to be white and greasy. It's dizzying.

However, although the flour used now is also very white, the grains of the flour are relatively coarse.

Ye Fei kneaded a little flour with his hands and rubbed it, and said: "To make udon noodles, the choice of flour is very important. The flour we use today is no longer the snow frost in the past, but the wheat mill from Huaxia Zouma Plain. For the flour that comes out, friends from the East Japan Country may say, why not use Sanuki flour from the East Japan Country? That is the best flour for making udon noodles. In fact, the little baby Matsui has already answered this question for me just now, udon Although noodles are now the national noodles of the Eastern Japan Kingdom, their roots are in Huaxia, so the flour that was first used to make udon noodles is the flour produced in Huaxia. Udon noodles, and the wheat produced in Zouma Plain is a kind of wheat. It is not only rich in protein, but also has higher levels of various minerals than ordinary flour. In addition, this kind of wheat has a very special advantage, that is, The gliadin protein and glutenin protein it contains are twice as high as that of ordinary wheat, and the existence of these two proteins is the key to ensuring how much gluten is formed in this flour. As we just said, the reason for making hot flour today Soup cold noodles are designed to highlight the delicious elasticity and toughness of udon noodles, so the wheat from Zouma Plain is our ideal choice.”

With that said, Ye Fei put the crystal basin on the operating table, and then took the accessories from another storage compartment.

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

Putting these things out of the way on the console, Ye Fei started to make noodles.

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

I saw him bring the white porcelain basin that is often used for kneading dough from the side,

Then pour the flour in the crystal basin into it.

Immediately afterwards, Ye Fei took out a large bowl and took a bowl of water, then he took over the small bottle containing refined salt, opened it and added an appropriate amount of refined salt to the water.

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

This is a trick of udon dough, because the presence of salt is the guarantee for the formation of gluten in the dough. Using salt water to mix noodles can make the gluten in the dough richer, and the noodles made will be more delicious and elastic. It tastes more chewy.

When making dough with udon noodles, it is also important to add water. You can’t add the water all at once, but use one hand to stir the dough, and the other hand to keep stirring the flour until the dough forms a flocculent shape. time, and then began to knead vigorously with both hands.

Compared with ordinary dough, udon dough is harder, so it takes more effort to knead it. Even if Ye Fei is a big man, he feels that kneading is more laborious.

"Ma Dan, this little devil's noodles are really fucking bad. You know, I make a kind of Huaxia noodles. This noodle is really too hard, and I can't even knead it."

Hang Chi Hang Chi~~

Ye Fei flipped over the surface with both hands vigorously, occasionally pressing twice.

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

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

This process is more difficult than before.

Ye Fei's face was flushed from exhaustion, and this guy would groan almost every time he rubbed it.

Zidi Bing and Dahalai watched from the side, seeing Ye Fei kneading the dough as hard as iron sheet, they were surprised.

"God Ye, is this dough hard?" Daha asked.

Ye Fei didn't say anything, but moved to the side, pointed at the dough, and said, "Try."

Dahalai was not too polite. On the contrary, this guy was very happy because Ye Fei asked him to help knead the dough.

I hurriedly washed my hands twice under the tap, stood in front of the basin, grabbed the dough with both hands and started kneading.

But when I kneaded it for the first time, this guy wanted to run away.

"I...Wori, am I rubbing stones?" Dahalai muttered, and then hurriedly retreated.

"Ye Shen, I really can't do this job, this dough is too hard."

The younger soldiers also came to try it out. This guy is much better than Daha. After all, he is a soldier and has a lot of strength.

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

Everyone saw the performance of the two of them. When they saw how hard the dough Ye Fei kneaded, they all felt pain in their eggs.

"Nimma, is God Ye making noodles? Does the dough need to be so hard?"

"Damn, there is such a hard dough? Are the noodles made from this edible? Will it knock out your teeth?"

"Ye Shen, don't make noodles, bring me a steamed dough, I'll take it as a steamed bun and eat it."

"I didn't expect Ye Shen to work really hard to broadcast us a live broadcast. If it were me, I wouldn't rub it. I just use the machine to press it and finish the job. This damn looks like a lot of effort."

"You don't understand this. Although machine-pressed noodles are much more convenient and save a lot of effort, the pressed noodles can't be compared with hand-made noodles at all. Manual kneading can make the various nutrients in the dough reach the maximum level." The most uniform level, but the machine is not good, which is why handmade noodles are always much more expensive than machine noodles, not only because it takes a long time, but also because handmade noodles are more delicious.”

"But this is too painful. Look at God Ye, sweat is dripping from his forehead."

Everyone hurriedly stared at Ye Fei, they really saw fine sweat on Ye Fei's forehead.

That's right, Ye Fei was sweating from exhaustion.

Different from the Huaxia audience is a group of audiences from the East Japan Kingdom.

When they saw that the dough Ye Fei was kneading was so hard, the way they looked at Ye Fei began to change, because they all knew that when making udon noodles, the harder the dough is, the more delicious the noodles will be.

While everyone was discussing, Ye Fei was so painful that he wanted to cry, Ge Laozi, he dug another hole for himself, and cried.

But the noodles you choose, you have to make them while kneeling.

Ye Fei kneaded for another five minutes or so before kneading the dough thoroughly.

Looking at the dough at this time, the surface is smooth and clean, and it feels a little slippery to the touch.

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

Taking advantage of this opportunity, Ye Fei started making soup...