Ye Fei already has quite a lot of experience in making noodles. He only makes whole egg golden noodles, biangbiang noodles, and fried noodles, etc., 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, dried the water in it, and poured the bowl of Landu wheat flour into it.
Then Ye Fei took four red-tailed chicken eggs, broke them into pieces and stirred them evenly. He gently poured them into the flour in a circular motion, stirred them evenly with his hands, and then started to add water and flour.
Buhe didn't know, Yihe was shocked.
After actually coming into contact with this kind of flour, Ye Fei discovered that the kneading method of this kind of flour is much more difficult than that of snow cream, because this kind of flour is so strong that it cannot be kneaded in place if you use less force. You have to use a lot of force. .
The basin was on the counter. Ye Fei stood in front of the counter, kneading the dough with all his strength. Every time he exerted force, the veins on his arms burst out.
"I'll go, I feel like I'm having sex with a pot of mask. What's your sister's face? It's clearly a pot of rubber, okay?"
Not even two minutes later, Ye Fei was sweating on his head and his arms were a little sore.
"System, is there a more convenient way to make this kind of noodles? The workload seems a bit heavy." Finally, Ye Fei couldn't stand it anymore and asked the system.
The system's answer was 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 noodles are not strong enough. The eggs in the noodles cannot be fully mixed, and the texture and taste of the noodles will be reduced. A lot." The system explained.
Ye Fei hummed, gritted his teeth and said, "Me and."
This bowl of noodles only weighed about a kilogram, but Ye Fei had to cook it for more than 20 minutes before it was almost the same. 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."
The dough was mixed, and then 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 were over.
Ye Fei took out the basin, then sprinkled a layer of Landu wheat flour on the cutting board, took out the dough and placed it on the cutting board, kneaded it a few more times, and finally took the rosewood rolling pin and started Roll surface.
There are many types of pasta, wide, thin, long, short. The different shapes of pasta make people dizzy, but what Ye Fei is going to make today is the most common pasta - thick pasta.
Rough noodles are definitely a beautiful sight in pasta. This type of noodles can be divided into two types: hollow and solid. Ye Fei doesn't plan to make the hollow version. It's too troublesome. Just make the solid version.
The dough was not rolled out too thin. When it was rolled to three millimeters thick, Ye Fei stopped, gently rolled up the dough, took the back knife and started cutting.
Ye Fei's knife skills are now intermediate, and cutting noodles is a piece of cake.
Not long after, the noodles were cut, and they were all about three millimeters long. When viewed from a cross section, each noodle looked like a square square.
Seeing that the noodles were finally taken out, Ye Fei finally breathed a sigh of relief. Otherwise, he would have been a little overwhelmed. It was too laborious to make this kind of noodles.
After the noodles are formed, the next step is to cook them.
Cooking pasta is very particular, because it is characterized by elasticity and good toughness. If you cook it for too long, its elasticity and toughness will disappear, and the taste will become worse. If the cooking time is not enough, okay, That stuff is completely inedible.
So how long is the best time to cook the pasta? This depends on personal taste. Generally, it is 80% cooked, and the pasta is best when the center is still partially raw. This kind of noodles not only tastes good, but also tastes good. It's good, and the unique wheat flavor of Landu wheat flour can be retained to the maximum extent. Eating it in your mouth is definitely an unforgettable enjoyment.
Ye Fei brought the water boiling pot over and added half of the pot of water.
Whether you are cooking pasta or other noodles, the most important thing is not to make the noodles stick together, which not only does not look good, but also makes it difficult to cook them thoroughly.
Ye Fei turned on the stove and started boiling water.
After the water boils, add two small spoons of fine table salt into it.
This is a little tip 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-tail chicken eggs to make the noodles even more attractive in color.
After the noodles were put into the pot for a minute, Ye Fei used a pair of ivory chopsticks to stir them gently. This also prevented the noodles from sticking together. In addition, it dispersed the noodles and made them easier to cook.
Stir it, put the lid on directly and start cooking over medium heat.
Don't cook noodles for too long, otherwise no matter how good you are at cooking them, you'll probably end up with just 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 slightly hard. He nodded with satisfaction and turned it off. Turn on the heat, take out the noodles and put them in a small basin.
Some people always think that the noodles are too slow to cool. They add cold water directly after taking them out of the pot. This is definitely not advisable, because such rapid cooling will make the noodles slippery and taste worse, so let them slowly cool down on their own. of natural cooling.
After cooking the noodles and setting them aside, Ye Fei started making tomato sauce.
Taking the tomatoes, Ye Fei used a thin knife to make cross incisions all over the buttocks of the tomatoes, then boiled half a pot of water and put the tomatoes in.
This time was very short. Ye Fei only put the tomatoes in for about ten seconds before taking them out again. This was to make it easier to peel the tomatoes.
Starting from the cross edge, tear off all the skin of the tomato, then cut the tomato 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 all the other side dishes, Ye Fei took out a pan and placed it on the stove.
This was Ye Fei's first time using a frying pan, he had always used a wok before.
Turn on the fire, and Ye Fei pours an appropriate amount of pure natural top-quality olive oil into the pan. When the oil is half cooked over medium heat, put the processed tomatoes into the pan, and at the same time, add crushed pepper and black pepper. Add appropriate amount of salt and start to simmer.
The sauce takes some time to cook. Ye Fei cooked it for more than 20 minutes before the sauce was ready. Looking at the tomato sauce in the pan, it turned bright red, and a sour smell came from the pan. It rushed out. It contained the unique sweet and sour smell of Andean wild tomatoes, as well as a hint of spiciness and a hint of black pepper. Ye Feiti took a sniff and was immediately intoxicated. At this moment, he felt All the tiredness I just felt was worth it, because this is indeed a delicacy worth making with your heart.
Finally, Ye Fei 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.
But it’s not over yet, because in order to make the taste even better, one more thing needs to be put in it, and that is garlic oil!
Garlic oil is definitely a very good seasoning food. As the name suggests, it is the oil extracted from garlic. The nutrients it contains are unimaginable. Its effects are even more surprising. It can lower cholesterol, lower blood lipids, and can sterilize. It can lower blood sugar, etc. What’s even more terrifying is that this thing can prevent cancer! This function alone is already incredible!
Some people say, hey, there is still oil in the garlic? I eat garlic every day, and it feels spicy, with a gross, oily flavor.
Okay, you still eat onions every day, why do they smell so fragrant when fried? Because there is scallion oil!
So there’s garlic oil too!
This explanation... is a lantern-style explanation. If you can't find it on Wikipedia and Life Encyclopedia, 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, the ingredients you use cannot be of low quality.
Ye Fei uses the best ingredients provided by the system, so he doesn't have to worry about this at all.
Take out another 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 basil leaves and put them in, and start to cook slowly over low heat.
When the garlic turned golden brown and became soft and glutinous, Ye Fei turned off the heat and started to cool it down. After cooling it for seven or eight minutes, he took out a piece of clean gauze to filter out the oil in the pot. This was what he needed.
Looking at the filtered oil, it has a green-gold color, like fine olive oil, but it is slightly darker than olive oil because basil leaves are added to it.
Ye Fei poured all the oil into the tomato sauce and stirred evenly.
Until this time, a truly unforgettable pasta tomato sauce is completely completed.
But Ye Fei did not take the tomato sauce off the stove. Instead, he poured the cooked pasta into the pot and began to heat it over medium heat. At the same time, he kept flipping the noodles with chopsticks to make them all They were all evenly coated with tomato sauce. At this time, Ye Fei took another 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. It’s not complete until a portion of the best pasta.
After turning off the heat, 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 coming out of the pot, Ye Fei felt that all his efforts were worth it, because the two plates of noodles were already irresistible even before he had eaten them.
The noodles are duck yellow in color, the tomato sauce is bright red and attractive, a few dark red dried chili shavings are dotted on top, and then topped with a few green basil leaves, this is a plate of delicious pasta that makes people crave for it!
"What are you doing? It smells so good, eh~~This noodle... Oh my god, this... did you make this?"
I don't know when, Lu Zhijun had packed up and came over. When she saw the two plates of delicious pasta prepared by Ye Fei, her little mouth opened wide, and her eyes almost popped out, her face full of Incredible.
Ye Fei heard Lu Zhijun's voice and turned around quickly. However, when he saw Lu Zhijun's current appearance, he went crazy. He felt that the blood all over his body was on fire, and then he all rushed towards him risking his life. He rushed towards his head. There was too much blood in his head and he had to find a place to leak it out. So, Ye Fei... nosebleeds came out.
Then go and code Chapter 3
(End of chapter)