I'm the Culinary God

Without the stickiness of glutinous rice, it’s indeed hard to handle.

And to enhance the effect yesterday, Lin Xu deliberately switched to using slurry rice from Southern Yunnan for food processing when soaking the rice.

The so-called slurry rice is rice with a higher slurry yield.

When eaten directly, this type of rice has a hard texture, but when used to process foods like rice noodles, rice cakes, etc., it performs better than regular rice.

Rice with a high slurry rate will produce more food, naturally welcomed by everyone.

But now, he has tasted the bitterness of using raw ingredients, as this kind of rice is naturally hard, and grinding it into powder before steaming only increases its hardness.

So at this moment, it feels somewhat at a loss on how to proceed.

Shen Jiayue took a small ball herself and began pounding it with the Iron Mace she bought earlier for making Chaoshan Beef Balls on a bamboo cutting board. Surprisingly, it worked well.

The originally hard rice ball was deformed by the Iron Mace, gradually changing from a lump into a sheet.

Watching this operation, Lin Xu thought this might be a path to follow.

He folded the rice ball that Shen Jiayue had flattened and let the girl continue pounding. Then he realized the rice ball was becoming softer and also had better elasticity.

"The freshly steamed rice ball is unordered, so it is quite hard. As long as the rice ball is pounded or pressed into an ordered state, it will become much softer."

Niu Chuan also spotted this trick and said:

"If we can roll it twice, we might save a lot using a rolling pin."

Roll it?

Lin Xu glanced at the small Iron Mace in Shen Baobao’s hand. Although it was effective, it was too small and just a pair.

By the time this dough is smashed bit by bit, it might already be noon.

He had to think of a way to quickly flatten the rice balls.

Pondering seriously, images of the last time his senior brother made Bamboo Noodles flashed through his mind.

Eh?

This approach might work.

Bamboo Noodles use large bamboo poles, which are quite large and add the weight of the human body, providing decent downward force. Rolling twice might actually work.

The Bamboo Noodles equipment was also in the shop, all set up by Shen Jiayue.

Beside the workstation, Lin Xu placed a stainless steel stand, inserted a large bamboo pole as thick as a bowl, and then smeared some peanut oil to prevent sticking.

Then he placed all the steamed rice balls under the bamboo and started rolling.

To avoid accidents, he specially exchanged for the Excellent Level technique in Bamboo Noodles.

The noodles were secondary; the main thing was to acquire the bamboo rolling technique.

Upon successful exchange, he wiped a long bench and began rolling, crossing one thigh over the bamboo, the other foot stepping on the bench, first pressing down hard on the bench for upward force, then using his body weight to press the bamboo to roll over the rice balls.

A groove immediately appeared on the rice ball.

"Hey, it actually works!"

Niu Chuan exclaimed in surprise, originally thinking they might need to get the small emergency noodle press from the pastry section, but it turned out to be unnecessary. Rolling with the Bamboo Noodles technique, the rice ball immediately became docile.

Lin Xu hadn’t expected such good results either, and he chuckled:

"This way of using magic against magic really works, so let’s continue, roll the rice ball quickly while it’s hot. Then roll it into sheets with a rolling pin."

He hopped again, continuing to roll along the raised side of the groove.

Just like that, the previously unmanageable rice balls were now obedient, quickly being rolled flat into thick sheets like a thousand-layer cake under the bamboo’s pressure.

Lin Xu stopped, folded it a few times, and continued to roll with the bamboo.

The rice balls started off quite hard, but as their inherent stickiness was activated, they gradually became softer, almost as hard as the dough used for Sliced Noodles in the end.

"I think it’s about done, boss, you should take a break, I’ll try using the rolling pin."

Niu Chuan sorted out the rolled rice balls, then tried rolling them with a rolling pin. Although still a bit hard, it was much better than before, at least it could be rolled open.

Meanwhile, Shen Jiayue had completely finished pounding her piece, even achieving the sticky-soft texture typical of glutinous rice.

"So tiring, but smashing this is pretty satisfying, like exercising... Xu Baobao, next time get some beef for me to pound, so you can see how amazing a delayed goddess chef can be."

Lin Xu pinched the girl’s cheek, then organized the overly pounded rice ball into a long block shape like a whetstone.

After organizing, he said to her:

"Once completely cooled and hardened, it becomes the famous Yunnan rice block, which can be sliced into rice noodles, or sliced and grilled, or diced like stir-frying noodles."

Rice noodles and rice blocks are the main staples in Southern Yunnan, enjoyed in various ways. Any household can make these staples into a delicious feast.

Shen Jiayue giggled and said:

"If others can do it, so can we, let’s notify Mrs. Huang this afternoon to come try the rice noodles."

Humph, handmade using Bamboo Noodles technique, just the thought of these rice noodles is appetizing.

Niu Chuan rolled the sheets open, then used a kitchen knife to cut the cooked rice sheets, hanging them on a rack to dry. This helps the sheets dry quickly.

Once completely dried and hardened again, they can be stacked and sliced into noodles with a kitchen knife.