There is indeed a problem with my summoning spirit system

Chapter 99 Bamboo Raised Noodles

With the help of Li Xiang, Tian Suohui passed the assessment of Shinomiya Kojiro without any risk.As for Li Xiang himself, let alone.

Outside the kitchen, Tian Suohui caught up with Li Xiang who had left first, out of breath, and before he could catch his breath, he bowed deeply to Li Xiang:
"Thank... thank you, Emiya-kun."

Li Xiang said nonchalantly: "You're welcome."

This is just a little effort for him.Besides, Kojiro Shinomiya's reaction was still based on his calculations.Originally, he thought that if Shinomiya Kojiro suddenly lost his mind and stumbled in the review process because of losing face, he would ask Dojima Gin to help him give a pertinent evaluation.

However, although Shinomiya Kojiro has a bad personality, he still has some professional ethics.Nor did the review process produce biased review results.It can be regarded as saving him a little trouble.

"No, in the situation just now, if it wasn't for Emiya-kun's help, I would definitely be expelled." Tian Suohui insisted.

"How could it be?" Li Xiang shook his head, playing with the recording pen in his hand, "There are many people who can't cook up to the qualified level even if they have good ingredients. Although I helped you find the ingredients, the most important thing is Tian Suohui, your personal ability."

"Come on, you are actually very capable, but you haven't shown it because of lack of confidence and nervousness."

Li Xiang walked away quickly, only leaving Tian Suohui a back view.

After this little episode ended, the camp training continued smoothly.Relying on his solid basic skills and a bit of magic, Li Xiang passed the first three days of training without any surprises.

And at night, he took time to play cards with Erina and Fei Sazi. On the third night, after obtaining Erina's consent, he called Xingping Chuangzhen and the others over by the way.

Although she is unmoved on the surface, from the expression and atmosphere, Nakiri Erina also enjoys the feeling of being active with her peers.

Finally, the crucial fourth night came.

The reason why this night is very important is because that night, Dojima Gin assigned a difficult task.That is to use "eggs" as the main ingredient to make a breakfast dish that can be provided in the form of a buffet, and sell 200 copies the next morning.

This is also the link with the largest number of eliminations in the entire training camp.

"Hisako, I've already decided what to cook. How's your progress?"

Nakiri Erina looked eager to try, and those who knew her could tell at a glance that she wanted to go back to her room and continue playing poker and board games.

"I'm very sorry, Ms. Erina, because there is no progress, I'm afraid I still need to prepare for a long time."

Fei Sazi expressed apologetically that she didn't have time.Of course, she is definitely not an exception. I am afraid that most of the students will stay up all night tonight.

Erina expressed her understanding. Although she acted in a tough style, she was still a reasonable person at heart, and naturally she would not force her under such circumstances.

"What about you, Emiya?"

"Some ingredients need to be prepared in advance. If you need to prepare more than 200 ingredients, I'm afraid you will have to spend the night cultivating immortals tonight?"

"Cultivation of Immortals? What does this mean?" Erina was confused.

"It's nothing, I used the slang of my hometown habitually, which means staying up late. You don't mind, go back and go to bed early."

Li Xiang closed his mouth as if nothing had happened.

"Okay, then I'll go first, you guys come on!"

Erina left, and in the kitchen, there were not a few people like Li Xiang and Fei Sazi who were still trying to make or prepare.

The dish prepared by Li Xiang is "Bamboo Sheng Noodles", a dish with quite a southern Chinese style and a common breakfast in Lingnan area.

The origin of the name of bamboo noodles is that in the process of making noodles and noodles, thick moso bamboo is needed, one end is fixed, and the person sits on the other end, constantly bouncing so that the moso bamboo repeatedly hits the dough. , the long rough bamboo keeps rising and falling, and the Chinese people prefer to name the lotus head, so the "falling" is removed and the "rising" is left, so the noodles are named "bamboo rising noodles".

The characteristic of Zhusheng noodles is that the noodles taste crisp and springy, tough and chewy. The mystery of this unique taste mainly comes from three aspects:

First, the flour itself used to make noodles is high-gluten or even extra-high-gluten flour with a very high protein content.The higher the protein content, the more protein skeletons can be formed during the dough kneading process, and the final noodles will be more chewy.

Second, instead of using water when kneading noodles, duck eggs are used. The flour completely relies on the moisture in duck eggs to form dough, and the protein rich in duck eggs also helps the noodles to become more chewy. The noodles are crispy and springy when chewed, and there will be a strong egg flavor in the mouth.Richer noodle texture and taste layers.

Third, a small amount of alkaline water added when kneading the dough.Alkaline water is added to many pasta making processes, and one of its important functions is to use the acid-base neutralization reaction to neutralize the acidic substances produced during the fermentation process.These acidic substances will make the taste of the dough sour, rancid and astringent. Adding an appropriate amount of alkaline water can effectively solve these problems.

In addition, alkali can also make the protein skeleton structure in the dough tighter, slightly improving the taste of the dough.

The breakfast pastry provided as a buffet does not need to be too much, but 200 servings is still a big project.What's more, it takes several hours to make the soup, and it is obviously too late to wait until tomorrow morning to start preparing the ingredients.

On Li Xiang's cooking table, on the left side, there is a hill of extra-high-gluten flour with a darker color and a protein content of more than 14%; on the right side, there is a whole bucket full of good-looking duck eggs.

First, dig out a "crater" in the middle of the flour hill, and then put the duck eggs in. The ratio of the number of duck eggs to the flour depends on the guidance of experience and hand feeling.

The dough made from duck eggs and extra-high-gluten flour is much harder than ordinary dough. However, under the powerful strength of Li Xiang's arms and palms, this degree of hardness is nothing.Even a real stone can be broken into pieces in Li Xiang's hands, let alone a piece of dough.

During the mixing process, the amount of alkaline water was adjusted according to the condition of the dough.Make sure that the texture of the noodles will not be spoiled by excess alkali.

Li Xiang's huge strength and exquisite technique also endowed him with another level of convenience. The toughness of the dough does not require the step of pressing the bamboo to make the noodles have a stronger taste than the traditional production method.It is more detailed and uniform than machine-made.

Putting the reconciled dough aside first, Li wanted to start making the noodle soup.

For a bowl of noodle soup, soup is the soul of a bowl of noodle.Noodles are the staple food. On the human table, whether it is Chinese rice, steamed buns, noodles, or Westerners’ toast, pasta, and macaroni, the taste of the staple food will always be bland.

The taste of a bowl of noodles must come from the soup in the bowl.

If Li wants to choose between "there is no seasoning packet in the instant noodles" or "there is no bread in the instant noodles", he will definitely choose the one with the seasoning packet.

Considering the needs of breakfast customers, the soup of this bowl of noodles must not be too heavy with thick oil and red sauce.After thinking about it again and again, Li Xiang still feels that the most important thing about the theme of this soup is to highlight the word "fresh".

　At the request of the master reader (although there is only one master reader), the author has established a book friend group. Interested readers are welcome to join the group to play. If you have suggestions and tricks, you can poke the author in the group. I have my own considerations so I may not adopt it.Group number 666122592
　　
　
(End of this chapter)