There are four most common ways to eat udon: hot noodles in hot soup, cold noodles in hot soup, cold noodles in cold soup, and hot noodles in cold soup.
Among the four ways to eat it, the one that is considered to best highlight the characteristics of udon noodles is cold noodles in hot soup.
Because when the soup is hot, the delicious taste can be highlighted, and when the udon noodles are cold, the texture and elasticity can be highlighted.
So what Ye Fei is going to do today is hot soup and cold noodles.
After saying that, 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. They have also eaten a lot of udon noodles. Of course, they know that udon noodles are delicious in hot soup and cold noodles.
So now that Ye Fei is making this kind of noodles, everyone is looking forward to it.
"It's 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 just said that since Ye Shen wants to make udon noodles, he must be very knowledgeable about this kind of noodles."
"That's right, that Taro Kuchuan still dares to question Ye Shen. It's simply too abominable."
"Ye Shen, Ye Shen, you are the most handsome, Ye Shen, Ye Shen, you are the best. You can make a set of top-notch noodles that will make the Japanese cry."
"... Those upstairs, please crawl away, okay? You are writing nonsense poems like this? Can you put it together?"
"Hahaha, this guy is so talented. He can combine these incomprehensible words into a poem. It's so disgusting."
Everyone was talking and laughing as they watched Ye Fei make udon noodles.
No one from the Dongri Kingdom said a word at this time. They were all watching Ye Fei making noodles attentively.
Whether udon noodles are delicious or not, the noodles are the main ingredient, and the soup is also indispensable.
At this time, Ye Fei had already arrived in front of the operating table, and behind him was the locker.
They saw him reaching out and opening a storage compartment, and then took out a large crystal basin. In this basin, everyone could see that there was half a basin of flour.
The camera cooperated and gave a close-up of the basin of flour. Everyone discovered that this flour was different from the one used by Ye Fei when he made noodles. In the past, when Ye Fei made noodles, the flour he used was snow-white snow-white snow cream, which can be said to be white and greasy. It's dizzying.
But although the flour used now is also very white, the particles of the flour are relatively coarse.
Ye Fei kneaded a little flour with his hands, rubbed it, and said: "When making udon noodles, the choice of flour is very important. The flour we use today is no longer the previous Xueli Shuang, but the wheat mill from the Zouma Plain in China. Friends from Toni Province may ask about the flour produced from Toni Province, why not use Sanuki flour from Toni Province? That is the best flour for making udon noodles. In fact, baby Matsui has already answered this question for me just now, Udon Although noodles are now the national noodles of Toni Kingdom, their roots are in China. Therefore, the earliest flour used to make udon noodles is the flour produced in China. China has a vast land and rich resources, and there is something more suitable for making udon than Sanuki wheat. Udon noodles, and this type of wheat produced in Zouma Plain is not only rich in protein, but also has higher levels of various minerals than ordinary flour. In addition, this kind of wheat also has a very special advantage, that is It contains twice as much gluten protein and gluten protein as ordinary wheat, and the existence of these two proteins is the key to ensuring the formation of gluten in this flour. As we just said, the reason for making hot food today is The purpose of cold noodle soup is 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 placed the crystal basin on the console, and then took the accessories from another storage compartment.
There are also many auxiliary ingredients for this delicacy, such as refined salt, chicken essence, etc.
Putting these things out of the way on the operating table, Ye Fei started kneading the noodles.
The task of kneading noodles is not difficult for Ye Fei, because it is not the first time for him to make noodles, but he knows that the dough of this udon noodle is a little different from the dough of other noodles.
I saw him taking the white porcelain basin that was often used for kneading noodles from the side, and then poured the flour in the crystal basin into it.
Then Ye Fei took out a large bowl and took a bowl of water. Then he took the small bottle of refined salt over, opened it and added an appropriate amount of refined salt to the water.
"You need to add refined salt to this kind of noodles. The proportion of refined salt is about 5%, while the proportion of water is about 45%." Ye Fei added the salt to the water and said.
This is a trick for mixing udon dough, because the presence of salt ensures the formation of gluten in the dough. Using salt water to knead the dough can make the gluten in the dough richer, and the noodles made will be more delicious and elastic. It tastes chewier.
When making udon dough, it is also important to add water. You cannot add the water all at once. Instead, you have to stir the dough into the dough with one hand, and stir the flour constantly with the other hand until the dough forms a flocculent shape. time, and then began to rub hard with both hands.
Compared with ordinary dough, the biggest feature of udon dough is that it is harder, so it takes more effort to knead it. Even if Ye Fei is a big man, he feels that it is more laborious to knead it.
"MoDan, this little devil's noodles are really fucked up. You know, I just make a kind of Chinese noodles. This noodle is so hard that I can't even knead it."
Hang Chi Hang Chi~~
Ye Fei turned his hands over the noodles vigorously, occasionally pressing them twice.
After kneading for more than ten minutes, the flour and water were mixed evenly, and Ye Fei started kneading the dough.
That's right, Ye Fei had been tossing 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 was to knead the loose flour together.
This process is even more laborious than before.
Ye Fei's face turned red from exhaustion, and he squeaked almost every time he rubbed it.
Zi Di Bing and Da Ha Lai looked on and were surprised to see Ye Fei kneading the dough as hard as iron sheets.
"Ye Shen, is this dough very hard?" Dahalai asked.
Ye Fei didn't say a word, but moved to the side, pointed at the dough, and said, "Try it."
Daha was not polite when he came. On the contrary, this guy was very happy because Ye Fei asked him to help knead the dough.
I quickly washed my hands twice under the faucet, stood in front of the basin, grabbed the dough with both hands and started kneading.
But when I rubbed it for the first time, this guy wanted to run away.
"I...Wori, am I rubbing the stone?" Dahalai muttered, and then hurriedly retreated.
"Ye Shen, I really can't do this job. This dough is too hard."
The disciple soldiers also came over and gave it a try. This guy was much better than Daha. After all, he was a soldier and had a lot of strength.
He rubbed it for five or six minutes before returning the position to Ye Fei.
Everyone noticed the performance of the two people. When they saw how hard the dough Ye Fei kneaded, their balls ached.
"Nima, is Ye Shen making noodles? Does the dough need to be so hard?"
"Holy crap, the dough is so hard? Can the noodles you make from this be edible? Will your teeth break out?"
"Ye Shen, stop making noodles and give me some steamed dough. I'll eat it as steamed buns."
"I didn't expect that Ye Shen worked really hard to live broadcast for us. If it were me, I wouldn't know how to rub it. I could just press it with a machine and it's done. It's so hard to watch."
"You don't understand this. Although machine-made dough is much more convenient and saves a lot of effort, the dough produced in this way cannot be compared with hand-made dough. Hand-kneading dough can make the various nutrients in the dough reach the highest level." The most uniform point, but the machine cannot, which is why handmade noodles are always much more expensive than machine noodles, not only because it takes longer, but also because handmade noodles are more delicious."
"But this is too painful. Look at Ye Shen, he is sweating on his forehead."
Everyone hurriedly stared at Ye Fei, and they actually saw fine beads of sweat on Ye Fei's forehead.
Yes, Ye Fei was tired and sweating.
Different from the Chinese audience, there is a group of Eastern Japanese audiences.
When they saw that the dough Ye Fei kneaded 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, the more delicious the final noodles would be.
While everyone was discussing, Ye Fei felt so painful that he wanted to cry. Damn it, I have dug another hole for myself. I am crying.
But the noodles you choose have to be made even on your knees.
Ye Fei kneaded for another five minutes or so, and then the dough was completely kneaded.
Looking at the dough now, the surface is smooth and clean, and feels a little slippery to the touch.
Looking at the dough in his hand, Ye Fei nodded with satisfaction, then put the dough in the basin again, opened a locker directly, put the basin in and started making noodles.
Taking advantage of this time, Ye Fei started to make soup...
(End of chapter)