Flour is also divided into many types according to the different added substances. However, among these flours, there are some very special ones, such as mung bean flour, corn flour, etc., because these flours are not added with any chemical substances, but with this It is ground directly from various ingredients and can be said to be natural pigmented flour.
Today, Ye Fei originally wanted to make a dish for his second delicacy, but then he thought about it. It was a bit monotonous to make dishes every time, so he would just make a special noodle today. Besides, he believed that this kind of Noodles can only be eaten in China, and are rarely available in Western countries.
He took out half a basin of green flour from the storage compartment, and then introduced this material to everyone in the live broadcast room.
"Green flour, many people think it must be a green ingredient. Yes, it is really green. It is not only green in color, but the food made from it is also green, because in this flour, We added mung bean powder and vegetable powder, which changed the color of the flour. Mung bean is an ingredient that we often see in our daily lives, but many people only know that it can reduce fire and detoxify. Few people know its other functions. Mung beans are a plant that is very rich in nutritional value. It is not only high in protein and carbohydrates, but also contains many trace elements and various vitamins. It can be said that the existence of these things is very beneficial to the human body. In particular, mung beans contain a large amount of globulin and polysaccharides, which can play a very good role in lowering lipids. In addition, it also contains a large amount of trypsin, which The function of growing things is to protect the liver and kidneys. You read that right, this ingredient has such miraculous effects. It can be said that it is a very good health ingredient."
"Today, the flour we use contains 45% mung bean flour and 13% vegetable flour, which greatly improves the nutritional value of our flour. Today, we use This flour makes a noodle dish, green noodles."
Saying that, Ye Fei put the flour aside first, and then took out several ingredients from the storage compartment. One was a large bone with a little meat on it. This big bone was a dongri. Japanese Wagyu beef bones, a white radish and a carrot, followed by green onions, ginger, cooking wine, MSG and other auxiliary ingredients.
After all the ingredients were placed on the counter, Ye Fei began to formally introduce the making of this beef and mung bean noodles.
When making noodles, soup is also a very important component. It can be said that the soup accounts for 60% of the importance of how well a portion of noodles is made.
This is not the first time Ye Fei has made soup. He has also made pork bone soup, lamb soup, and beef soup, but those soups are different from the soup he is going to make today, because the beef soup he is going to make today is a Plant clear soup.
I saw that the first step Ye Fei made was to process the beef bones, and the first step to process the beef bones was to make cuan soup.
Bo, this is a cooking technique. Specifically, this cooking technique is most commonly used in making soups.
Depending on the ingredients, there are many ways to cook the soup. The most common one is to boil the water first, then put the ingredients into the pot, add the seasonings, and when the water boils again, just put it in the pot without draining the juice. The soup will come out in this way. Very light.
Another way is to cook the ingredients in water, take them out and put them in a bowl or basin, then go back to adjust the soup, and finally pour the soup into the basin or bowl and blanch it. This kind of boiling Dharma is also called blisters.
Ye Fei used the first method to deal with the beef bones today. He first boiled half a pot of water in the water pot. After the water boiled, he put the beef bones in it for a while. When it was ready, he Take out the beef bones, wash them, and put them in a basin for later use.
Then wash the carrots and white radish, peel them in twos and twos, and cut them into two sections from the middle with a knife. Use half of each type. Cut the two types of radish into pieces and put them on a plate. spare.
Cut the green onions into sections, shred the ginger, and keep other ingredients on hand for easy access when needed.
All the ingredients were ready. Ye Fei poured out the water in the pot on the stove, then added an appropriate amount of cold water, put the beef bones, onions and ginger in, and finally added an appropriate amount of sugar and cooking wine. , directly cover the pot and start boiling the soup over high heat.
Making soup is definitely the most time-consuming step. It cannot be cooked in just a few dozen minutes.
Taking advantage of this time, Ye Fei started making mung bean noodles.
Ye Fei is also an experienced noodle maker, but the noodles used this time are a bit special, mung bean noodles. This flour is not as sticky as pure wheat flour, so when mixing the noodles, you need to add some pure wheat to it. flour.
While adding water to it, Ye Fei added pure wheat flour to it with his hands, and finally slowly kneaded the flour in the crystal basin into a dough.
I pressed it with my hands again, and when I felt that the elasticity and stickiness of the dough were just right, I took the rolling pin over, placed the dough on the cutting board and started rolling it out.
These are all steps that have been done before, and Ye Fei is very familiar with them.
Not long after, a thin piece of dough appeared on the chopping board, with a smooth surface.
Ye Fei put away the rolling pin, then carefully folded the dough into a long shape, and cut it into noodles with a knife.
The noodle leaves are cut very thin, each one is almost like a headphone cable.
After cutting, Ye Fei grabbed a small handful of flour and sprinkled it on the noodles, and then used his hands to press under the noodles to coat them all with flour. This was to prevent the noodles from sticking to themselves later.
The noodles are cooked quickly, and the next step is to wait for the soup.
There are many ways to make beef soup, but when making beef soup, the most common auxiliary material used to pair with beef bones is radish, because radish has the effect of freshening and removing fishy smell, and at the same time, radish is a strongly alkaline food , when it is cooked in boiling water, a plant alkaline will be produced, and the appearance of this plant alkaline can make the beef cook easier and faster.
Ye Fei paired radishes with beef bones. After the water in the pot boiled, Ye Fei turned down the heat and started to simmer.
It was more than twenty minutes after he finished making the noodles that the soup in the pot was ready.
This soup is very simple to make and does not add too many ingredients. It is mainly composed of beef bones and radish, so this soup is very light and delicious after being made.
After the soup was ready, Ye Fei took out all the beef bones and radish pieces and threw them directly to Xiaopi.
Look at the soup in the pot at this time. There is a little bit of white foam on the top. The soup below is not milky white, but very clear and light. In this light beef soup, there is a little bit of foam. Star oil droplets float.
Ye Feiti sniffed it and nodded with satisfaction, thinking that although the soup was not thick, the aroma of beef in it was just right.
After the soup was made, Ye Fei added an appropriate amount of refined salt to it, stirred it gently with a spoon, and then put the noodles in it.
Boiled noodles are a very common food, but some people just can't cook them well.
The water used to cook the noodles must be boiling water, because this way the noodles will not stick together easily after being put down.
When the noodles were put down, the already boiling soup became calm again.
Ye Fei was not in a hurry, put the lid on the pot and stood aside to wait.
This time it didn't take long at all. When he heard the sound of water stirring in the pot, Ye Fei opened the lid, stirred the pot gently again with a spoon, and then closed the lid.
After the second soup boiled, Ye Fei turned off the heat and said with a smile: "It's ready to be served."
Ye Fei was talking as he was making it, and Stallone and Cheng Ming were standing next to him and watching. Although this was a very ordinary noodle dish, they could see that Ye Fei was very serious about every step he made, especially when When cutting the noodles, Stallone even discovered that the noodles Ye Fei cut were all of the same thickness, at least he couldn't tell the difference with his naked eyes.
Stallone now really admires Ye Fei wholeheartedly. An excellent chef can not only make amazing dishes, but also have the most upright attitude when cooking these ordinary delicacies. .
Ye Fei is like this!
Seeing Ye Fei making this seemingly ordinary noodle dish so seriously, Stallone had no doubts about the taste of this delicacy.
At this time, after hearing Ye Fei say that he could eat it, Stallone said excitedly: "God Ye, is this the second delicacy today?"
Ye Fei nodded, took three large bowls from the side, and said, "This is an extremely simple and common pasta dish. I hope you won't be disappointed."
"No, no, as long as it is made by Ye Shen, I think it will definitely suit my taste." Stallone said with a smile.
Ye Fei rolled his eyes and asked, brother, you are a celebrity, can you not make this flattery so obvious in the photo? I'm afraid of being hacked to death when I go out.
"You can eat as long as you like."
With that said, Ye Fei was just about to put noodles into the bowl when he saw a ball of pea-green air rising from the pot.
That's right, this time the Wanli Piaoxiang skill comes online, it is not as violent as before, but very gentle.
The air ball slowly floated out of the pot like a shy woman, so much so that Ye Fei quickly fell asleep.
"Ma Dan, what are you doing?" Ye Fei was also a little depressed.
Finally, the air ball finally floated in front of Ye Fei. Ye Fei didn't see anything special about this air ball. If there was something special about it, it was that it was green.
Looking at the green air mass in front of him, Ye Fei tapped it lightly with the spoon in his hand. The air mass exploded, and countless green light particles flew out into the distance, like countless green elves...
(End of chapter)