Cooking that does not shine is not good cooking

Don't get me wrong, instead of taking out the two pieces of dough as usual, he bent down and took out eight casseroles that were still steaming from somewhere under the long table.

Uncovering the lid one by one, immediately, the unique sweet smell of seafood spread rapidly, flooding the entire warehouse hall in the blink of an eye.

Chapter 612 Three Dishes, Three Forms (Middle, Lower, Lower)

As a purchaser, even if he didn't see the specific process because of a coma, Yuan Dagu can roughly guess the specific types of ingredients in the casserole.

But on the other side, Tanaka and Iimae...

"Sea cucumber...shark fin...abalone...scallop..."

"Crab... Shrimp... Squid... Halibut..."

Every time the name of an ingredient is reported, Iima Ke and Tanaka's throat will move up and down.

Not to mention the use of a casserole to cook slowly, even if it is just made into sashimi or sushi, the two feel that they can eat a big plate.

"Wait another forty minutes, the third and fourth dishes will be completed."

Xie Yunfei said this to Yuan Dagu, and the movements on his hands became more rapid.After carefully checking the specific conditions in the eight casserole, the lid was closed again, and it was temporarily set aside to cool down.

Subsequently, the plastic wrap on the dough with the old noodles was torn apart, and Xie Yunfei took the dough out of the container.

Because of the fermentation, the surface of the dough became a little sticky, but this was exactly what Xie Yunfei needed.

Divide the dough into four equal parts, then pick up one of them, with a little light red liquid in your hands, rub the dough and press it up.

A similar scene reappeared.

Even if it is cut into four, each one contains one-third the size of the dough, and its volume has gradually shrunk slightly under the repeated folding of Xie Yunfei.

This is not over yet, the color of the dough surface has slowly changed from white at the beginning to light red.

"this is?"

Yuanda Guxin standing aside was curious, pointed to the water with red liquid on the side and asked.

Although Xie Yunfei's attention was mostly focused on kneading the dough, he did not miss Yuan Dagu's inquiry.

"The juice squeezed from carrots." Taking advantage of the gap between applying liquid on his hand, Xie Yunfei gave the answer.Then, he pointed to the other two bowls of liquid, "This is the oil from black sesame seeds and bitter gourd juice."

"What I am making now is a dish that is quite famous in my world." Xie Yunfei explained, putting down the first dough and picking up the second dough. "It's a pity, as I told you earlier. Like yours, because of the lack of some materials, what I have made now can only be regarded as a simplified version."

Even so, Xie Yunfei's expression was extremely serious.

Perhaps some people have already noticed that the name of the dish he is making at this time, yes, it is the "Four Gods Seafood Babao Zhenhun Bao"!

Different from the ordinary seafood buns, the biggest reason why this dish, which is regarded as the supreme meaning of the Bailuo family, can produce a calming effect is not the filling of the eight major seafood, nor the Yin Yang and Five Elements. Allelopathy.

Just because... In the process of kneading the noodles, the descendants of the Bai Luo family added the old noodles of Shuhan with a history of 1,700 years.

In the system mall, Shuhan old noodles are undoubtedly purple-grade fantasy ingredients, and the exchange price is only slightly lower than gem meat.

When Xie Yunfei was in the culinary space, he tried to add Shuhan old noodles to the dough more than once. Needless to say, the steamed buns and steamed buns made every time easily reached the luminous cuisine.

You know, at that time, Xie Yunfei's cooking skills were far less excellent and stable than now.

But even so, it is easy to achieve the promotion from special to luminous, and even killer to luminous.

And this is the powerful feature of the purple-grade fantasy ingredients!

It’s just a pity that there is no Shuhan old noodles in this illusory world right now. In other words, even if there are people or families who have retained the old noodles that have been used for hundreds or even thousands of years, Jie Yunfei can’t do so in a short time. Find it within.

Since the distant water cannot save the nearby fire, then try to simulate a similar effect through some methods.

Xie Yunfei thought so, and he tried it too.

Adding the dough of Shuhan old noodles, after making steamed buns or steamed buns, the dough will be as soft as cotton, and the steamed buns or steamed buns can be easily bitten apart without any effort on the teeth.

In order to achieve such an effect, after trying several methods, Xie Yunfei finally established a plan-let the dough over-ferment.

Generally speaking, when making steamed buns and steamed buns, the dough only needs to be fermented to twice its original size.

If the fermentation time is too short, there is not enough air in the dough, and the finished steamed buns will not be chewy; if the fermentation time is too long, the gas in the dough will be too full, and you can only eat a layer of crust in one bite.

Specific to different conditions, such as temperature, humidity and other conditions, some subtle adjustments and changes will be made.

As a qualified cook, it is impossible for Xie Yunfei not to understand the pros and cons of the length of fermentation. He just...want to cook extraordinary purple luminous dishes. Without fantasy ingredients to borrow, he could only take risks and choose to work hard. Give it a go.

Fortunately, Huang Jin’s previous success with a smile has already confirmed the feasibility of the idea in his mind, at least not far from the desired effect.

Through the sense of movement and the amplifying air, Xie Yunfei could easily perceive the changes inside the dough.

If it were replaced with ordinary dough, under such high pressure, the surface would have broken a few holes long ago, losing all the internal air.

But after [Bailuo snake training] kneading, and still kneading the dough for half an hour, the amount of gluten inside is far beyond ordinary people's imagination.It is precisely because of the presence of these gluten that the structure of the dough is perfectly fixed. Even after several times of compression and folding, it does not let a trace of air slip away, but instead makes the dough softer and more elastic.

After compressing all four pieces of dough in a row and carefully dividing them into two halves with a bamboo knife, Xie Yunfei breathed a sigh of relief and took a damp cloth and covered it on the surface of the dough.

Without running to rest, Xie Yunfei then took out the dough covered with a damp cloth on the other side.

After seeing the concentration look on Xie Yunfei's face, Yuan Dagu subconsciously pushed a few meters away.

as predicted!

In the next second, the dough was tossed high by Xie Yunfei. While doing a horizontal rotation, the ascent speed was reduced under the action of gravity, and then it fell toward Xie Yunfei's raised fingers!

The young man standing at the long table raised his mouth.

Of the four dishes tonight, the one that is about to be made at this time is undoubtedly the one I am best at.

Nearly hundreds of thousands or even millions of exercises have already imprinted every step and every detail deeply in instinct.

At the moment, all I need to do is--

Chapter 613 Three Dishes, Three Forms (Lower Middle X4)

The right hand lifted towards the direction in which the dough fell. Almost at the moment when the middle finger touched the dough, Xie Yunfei’s wrist slammed. If you observe carefully, you will find that the arm that was originally doing the upward movement completely violated the laws of physics. In an instant that ordinary people could not perceive, the time fell back a little, and then, the elbows, arms, wrists, palms, and fingers were twisted to one side at the same time.

Xie Yunfei's subtle operations are very quick. Not to mention Yuan Dagu, who is standing by, is watching everything in front of him through the monitor. He can only rely on slowing down the camera to barely see the details.

And this seems to have just begun!

The strong torsion force of the entire arm muscle adds a new acceleration to the dough that was slowly rotating slowly due to air friction.

The next second, the dough was thrown into the air again.

Only different from the previous one, the diameter of the dough seems to be slightly larger.