The dazzling starlight of the halberd

Before Seiichiro finished speaking, Chuangzhen interrupted him and said, "Wait! Daddy, did you just say that the number of referees needed for eating halberd is an odd number? Then you can find the referee for this halberd now! Don't tell Kurase to be the judge alone!"

Chuang Zhen pointed to a little girl with short brown hair and said.

Mayumi Kurase is the full name of this short-haired girl. She is the childhood sweetheart of Yuping Chuang. The two seem to be in the same class from kindergarten!He is also one of the frequent customers of Xingping Restaurant, and he is the judge almost every time Xingping father and son have a cooking competition.

"Hey, this time the review is not just Kurase alone, but also your father and me, as well as our regular customer and excellent uncle!"

Jiyou smiled slightly at Chuang Zhen and Liu Xingyao. This was a kind middle-aged man who was not much older than Seiichiro.There are three judges as Shiji, which also satisfies the rule of odd number of judges.

"Okay, eat halberd? Come on!" Chuang Zhen took up his headband and tied it to his forehead.

Chapter 35 Noodles

"Your name is Xing Yaojun, right! Come on, let's start eating halberds right away!" Xingping Chuangzhen said to Liu Xingyao, tying his headband on his forehead.

Liu Xingyao smiled faintly, "Don't worry, the theme of Shiji hasn't been announced yet! Senior Caibo, please announce the theme of Shiji's cooking this time."

"Oh ok~ let me think about it!" Seiichiro rubbed his chin and thought for a while, then said, "Oh, yes! That's it! The theme of cooking is [noodles]! Please use [noodles] as the theme, do A dish. Whether it’s Japanese-style ramen or Western fried noodles, as long as the theme is "noodles"!"

[Noodles] Also called noodles, it first originated in China and then gradually spread to other countries and regions. It has a history of more than four thousand years of making and eating.Noodles are a kind of food that is simple to make, extremely convenient to eat, but also nutritious. Therefore, it is deeply loved by the public and is one of the foods liked by the people at the bottom and the upper class.

When he heard that "face" was used as the main body of this halberd, Chuangzhen smiled and felt confident in his heart.Because he was confident enough to win this food halberd, he helped Seiichiro to run the Kopei restaurant in the past few years, and he has made countless ramen, fried noodles, and pasta. He thinks he is familiar with “noodle dishes”. Can't be familiar anymore, at least know better than the boy in front of me!

"I'm a chef who has been in the kitchen for 12 years!" Xingping Chuangzhen smiled in his heart, as if he had firmly grasped the victory of this informal halberd.

China, a cultural power for more than five thousand years!Many cuisines originated here, and then spread to other regions and countries, and noodles are one of them.Noodles, noodles in China have a history of more than two thousand years, which is the best in the world.As an authentic Chinese, Liu Xingyao, who was a genius chef in his previous life, is familiar with this.

Thinking of this, Liu Xingyao's face also aroused a smile.

"Neither of you have any opinions on the theme of this jiji cuisine?" Seiichiro asked while looking at them.

"no problem!"

"can!"

Seiichiro continued, "Okay, then the cooking time is one hour. You can eat the ingredients in the kitchen as you like, so let's use the leftover ingredients in the kitchen to make a dish that satisfies the three judges!"

After Seiichiro finished speaking, Liu Xingyao and Chuang Zhen both walked towards the kitchen.

When he came to the kitchen, Liu Xingyao scanned the kitchen!Fortunately, the kitchen of the Ping Restaurant is not too small. There are also two cooking stations on which various ingredients are also placed.

Because it is his own kitchen, Chuangzhen went directly to the refrigerator and took out the eggs, flour, old noodles and other ingredients on the cooking table, and said: "I think you should use these ingredients. In order not to waste time, I will put them in advance. Take them out! By the way, there are also pork belly and shrimp meat that the restaurant hasn’t used up in the morning. You can use them as you like!"

"I see, thank you for your reminder." Liu Xingyao said lightly.

"Hehe, I just want to have a culinary competition with you upright. Moreover, I don't want to go to Yuanyue, because I can be called a chef only by dealing with customers personally here!" Chuangzhen said.

"Really?" Liu Xingyao didn't say much. The current creation is still lacking in vision, like a frog in the bottom of a well.I have been guarding my hotel, completely unaware of what the outside world is like.

For Xingping Chuangzhen, Liu Xingyao naturally appreciates him, and he is also very straightforward to bring friends.However, the talent of keeping him in this little Yuping Restaurant was really scrapped!

"Hehe, it seems that I still have to win this halberd." Liu Xingyao thought to himself in his heart.

So, what kind of noodles should be cooked next, Liu Xingyao's mind has hundreds of ways of "noodles".

But at this moment, Liu Xingyao [Super Hearing] once again showed his power, because he heard the ardent call from the ingredients again.

Liu Xingyao opened his eyes and came to the ingredients. These ingredients were lettuce, bean sprouts, and soybeans.They are constantly calling Liu Xingyao to let him take care of them.

"Well, in that case, I will use you to cook that dish!" Liu Xingyao made up his mind and already decided what to cook.

But at this time, the creation over there has already begun, and he seems to have already decided what kind of cooking to make, and he has already begun to knead the dough.

"It's fast!" Liu Xingyao didn't stop and took the lettuce, bean sprouts, soybeans and other ingredients and was ready to start, because the ingredients were already calling him earnestly.

Liu Xingyao came to the cooking table, folded his hands and began to do the necessary movements before cooking.

Chuang Zhen stared at Liu Xingyao's strange movements for a moment.

"It's really strange, what is he doing?" Chuang Zhen didn't understand.

"Be grateful for all the ingredients in this world...Thank you, then I'm going to start!"

(PS: Regarding the Dragon Set. Because the book takes the route of combining the original with the original work, there will be more or less self-created characters. Book friends who want the Dragon Set can leave a message in the book review area. I will choose some of the better ones. Use it in the book. In addition, the skirt of the book will be announced after it is on the shelves, and it will not be announced for now. Finally, thank you for your support! Remember to help collect it~~)

Chapter 36 Sichuan Dandan Noodles

After some prayers, Liu Xingyao began to make his own noodle dishes.The next noodle dish he will make is [Sichuan Dandan Noodles], one of the "Top Ten Noodles in China" and the famous Sichuan Chengdu snack.

Liu Xingyao took apart a piece of flour, first grabbed a handful and scattered it on the chopping board. This was to prevent the dough from sticking to the chopping board when mixing with the flour.Only then did the flour spread on the chopping board.Add water and eggs, mix them together, and then follow the familiar action: kneading the dough.

Kneading the dough also requires a certain skill. The strength used must be large. If the strength is insufficient, it will directly lead to the chewiness of the noodles, which will make the whole cooking failure. It is no exaggeration to say that the chef’s kneading technique is The most critical factor in cooking in the bottom.

Liu Xingyao's practice of shaking the pot, the first purpose is naturally to increase his arm strength, and the second purpose is to increase the strength of his fingers.Liu Xingyao used his strength to concentrate all his energy on his hands, kneading the dough vigorously.Constantly kneading and beating, the dough made from this kind of dough is the most tough and chewy.

After kneading and beating for nearly 10 minutes, Liu Xingyao felt that when it was almost the same time, he took out the old noodles that had been placed aside and added them to the dough.

It takes about 10-20 minutes for the dough and old noodles to ferment. Liu Xingyao can use this time to process the noodle ingredients.Prepare the necessary ingredients for Sichuan Dandan noodles such as pork filling, lettuce, bean sprouts, cooked peanuts, soybeans, and red oil.

After processing the ingredients for the noodles, after waiting for another 10 minutes, Liu Xingyao proceeded to the next important step: cutting the dough into small balls and smashing them into thin noodles.

Liu Xingyao reached out and took the one [Seven Star Knife] that had been placed aside in advance. With a skilled knife, Liu Xingyao quickly cut the dough into long strips of the same size and about four centimeters, and then threw all the dough into the bag. In the iron pot with lye water, the dough floated a few seconds after it was put into the pot.

If a Sichuan chef sees Liu Xingyao's step here, he will definitely be puzzled, because he did not put the dough in alkaline water when he was in Sichuan Dandan noodles!But no one knows that this is Liu Xingyao's secret to making noodles!

In the last life, Liu Xingyao discovered through countless experiments that after cooking the dough in alkaline water, it was whiter than dough without alkaline water, and the dough tasted more chewy.

After cooking for about a minute, Liu Xingyao quickly removed the dough from the alkaline water, and then used a skilled technique to roll the dough into noodles.Everything is done, and the next step is to boil water and noodles.

Set the pot to boil the water. After 5 minutes, after the water boiled, Liu Xingyao spread a layer of bamboo cloth on the big pot and started preparing to steam the noodles.Sprinkle a little flour on the bamboo cloth to prevent it from sticking to the pan, then spread the noodles on the bamboo cloth and start steaming the noodles.

Because the noodles are very thin, they don’t need to be steamed for too long. After about 8 minutes, Liu Xingyao put the steamed noodles aside to let it cool slightly.During this period, Liu Xingyao didn't forget to gently send a strip with his hand. This process is to prevent the noodles from sticking together.

Starting to enter the final step, Liu Xingyao puts the chopped pork stuffing into the frying pan. When the minced pork is discolored, start adding the seasoning, adding red oil, sprouts, light soy sauce, salted salt, chicken essence, and frying after the pan Good mince is put aside behind.

When this is done, [Sichuan Dandan Noodle] has already completed more than half of the process!

At this moment, Liu Xingyao finally stopped his hand movements and glanced at Xingping Chuangzhen, who was not far away. He was not too slow, and he was still noodles in the pot. He also entered the final standard. It's the stage!

"Good speed, then I will start the final steps. Ingredients, I want to thank you again for your guidance... Don't worry, I will repay you by bringing your deliciousness to 200%! "Liu Xingyao murmured.

Liu Xingyao finally entered the final stage: cooking noodles.

Set up a big pot again and add the rolled noodles when the water is half boiled.Wait less than a minute, when the water is boiling, remove the noodles, and then blanch the lettuce for a quick time.At the same time, pick up the noodles for later use.

Everything is done, only the last step is the completion of Sichuan Dandan Noodles!

Liu Xingyao skillfully mixes the red oil, light soy sauce, black sesame paste, chicken essence, pepper powder, sesame oil, salt, white sugar and other ingredients to mix the noodles evenly.