Man Is A Prisoner Of Food: Starting From Running A Restaurant

Shadowless Noodles, this is the recipe created by Xie Lu, a special pastry chef of "Zhonghuayiyiyi", and it is also the ultimate mystery of pastry. It requires superb pastry skills and perseverance and concentration that are several times stronger than ordinary people to complete.

In order to be able to make this dish well, Liu Xin practiced for nearly a hundred hours in the chef's space before he could barely make it.

In order to make this dish perfectly and quickly, Liu Xin used the same kitchen utensils as Xie Lu when he tried it in the God of Kitchen space.

Xie Lu's kitchen utensil, the steel rod named Falling Star, is a dark stick that can be separated or closed.

Because Xie Lu went all over the world to challenge many famous chefs, and after defeating the chefs, he stuck a five-pointed star on the top of the steel rod, so it was named "Falling Star".

The steel rod can be divided into two sections like Liu Xin's now, and it can also be closed. It can be applied to various situations and is a flexible and changeable kitchen utensil.

In order to redeem this kitchen utensil, almost all of Liu Xin's points were spent.

Generally, the noodle making process goes through five steps: selecting noodles, kneading noodles, resting noodles, slipping noodles and stretching noodles.

Now that the dough has been "awakened", Liu Xin will start the next step.

The so-called "slippery strip" refers to the pastry chef repeatedly pounding, kneading, kneading, and throwing a large ball of soft noodles, then putting the dough on the panel, holding the two ends of the strip with both hands, lifting it on the chopping board and beating hard.

After stretching the bar, fold the two ends in half, and continue to hold the two ends and beat.

The purpose of this repetition is to adjust the sequence of gluten proteins in the dough, so that the disordered protein molecules are arranged into a long chain, which is called smooth gluten in the industry.

Finally, knead into long strips, and pull them into 20 mm thick, chopstick-long strips of noodles, or knead them into round strips.

This seems to be very simple to say, but in fact this is a skill that most tests the pastry chef.

Not only does it require enough strength, but it also requires considerable skill.

However, after Liu Xin took a deep breath, he picked up the iron rod on the side with his left and right hands, and slapped the dough for a while.

Immediately after that, the dough was pounded, kneaded, stretched, and thrown repeatedly with both hands, and the dough was poked into a round strip like a scarf.

The slip is over, and the next step comes to the last step, which is also the key to Wuying Noodles—pulled noodles.

Stretching noodles, generally speaking, hold both ends of the round bar with both hands, and then stretch out with even force and acceleration with both arms.

With the force, the two ends of the strip-shaped flour ball are folded in half, and at the same time, it is placed in the finger crevice of one hand, and the middle finger of the other hand is facing down to hook the other end.

Turn the palms up so that the noodles form a noose shape, and stretch both hands to the sides at the same time.

This is a common method of stretching noodles.

However, Liu Xin's next move surprised everyone.

I saw that he put the "round strip" that was stretched like a scarf on two steel rods, and then picked up the steel rods and began to pull hard.

With continuous drawing, the dough strips are gradually drawn into thinner pieces.

Seeing this scene, the onlookers couldn't help being startled.

"Ah, can you still stretch noodles like this? You don't use your hands, but a steel rod in your hand!"

"It's the first time I've seen stretched noodles like this. Does Chef Liu Xin use this steel stick as his kitchen utensils?"

"But is it more convenient to stretch the noodles like this than by hand? Not necessarily, it will feel much more difficult, and at the same time it will be very laborious. The steel rod in his hand looks very heavy."

Liu Xin's fans and customers talked a lot, but they didn't understand Liu Xin's purpose.

Even the few employees of the restaurant were puzzled.

"Hey, Brother Tie Zhu, have you ever seen Chef Liu Xin use this steel stick?" Aaron asked while staring at Liu Xin who was using the steel stick to stretch noodles.

Tie Zhu scratched his head and said: "No, Chef Liu Xin usually uses a kitchen knife, I have never seen him use a steel rod.

"Strange, Chef Liu Xin has been hiding his strength?" Aaron said.

"But what is the purpose of using this steel stick to stretch noodles?" Zhongmei asked doubtfully.

As Liu Xin saw that the dough was stretched and thinned, the surface of the dough began to become crystal clear, with a little bit of fluorescence on the surface.

Finally, someone understood Liu Xin's purpose of using the steel rod.

The first person to react was Jijimu in front of the judging stage.

"Ah, as the stretched dough gradually becomes transparent, it is easy to break the dough with hands, so the steel rod is used to stretch the dough infinitely without touching the hands!" Jijimu said in an epiphany Said.

Da Wangben was also surprised and said: "Oh, it's the first time I've seen someone stretch noodles like this, but can ordinary flour be so transparent? It feels like it's going to become transparent."

"I think he added sweet potato flour when kneading the dough. It doesn't matter. I'm really looking forward to tasting his cooking soon." Wild Camellia became very interested in Liu Xin .

Even Helimo couldn't help but stop what he was doing and looked at Liu Xin.

"The steel stick and the dough, what exactly?"

A bad premonition rose in Halimore's heart.

But after looking at the cooking he was about to finish, Hailimo laughed again.

"I can't lose if I can hear the 'voice of ingredients'. This dish is also the crystallization of my cooking skills!"

Helimore then devotes himself to the cooking steps.

Time is passing by gradually, whether an hour is long or not, whether it is short or not.

Before you know it, the cooking time is coming to an end.

Tina couldn't help reminding: "The two contestants, please pay attention to the timing, there is only one minute left for cooking!"

After Tina reminded, Hailimo walked up to the three judges with the prepared dishes.

"`Okay, let's eat, this is my noodle dish 'Flame Seafood Ramen'!"

The camera of the live broadcast immediately switched to the side of the cooking station, and the onlookers also watched Helimo's cooking intently.

As Helimore said, he made a bowl of seafood ramen.

But different from the ordinary inside, the color of the soup base is pink like a flame.

The soup is rich and tempting.

The slender ramen floats in the soup, exuding a rich noodle fragrance.

In the big bowl, there are also a large number of seafood side dishes, which are high-grade ingredients such as seaweed worms, tuna clams, and golden crabs that Helimo processed just now.

In addition, the meat of the flame pattern shrimp, which is the main ingredient, is made into shrimp balls and placed on top of the ramen.

"Wow, it really is seafood ramen, it looks super delicious!"

"I can smell the fragrance from so far away, I really want to taste it, no matter how much it costs!"

The diners could smell the aroma from afar and salivate!

The three judges twitched their index fingers (Zhao Zhaohao) as they sniffed the scent coming towards them.

"Then let me have a sip of soup first!"

Jijimu couldn't wait for Dadi to pick up the spoon, scooped up half of the soup and brought it to his mouth.

This is the correct way to eat ramen, taste the soup first, instead of picking up the chopsticks and eating the noodles first.

The scooped up soup is still steaming, which shows that it is very hot.

"It looks very hot, no wonder the flame pattern shrimp is used, even if it is made into a dish, it will still have high temperature.

After Jiji put it near his mouth and blew it, he finally sent it into his mouth.

The moment he drank the soup, the spoon fell out of his hand.

"Ahhhhh!"

Jijimu let out a burst of exclamation.

"Shrimp brains, the viscera of tuna clams, and the cracked shells of flame-patterned shrimp, the flavors of several seafoods are mixed together, which is natural! What a bold and uninhibited taste, the first time I drink it, I don't even have a spoon in my hand Find a way to hold on."

The powerful delicacy makes Jijimu, a senior gourmet, irresistible.

It can be seen that this dish made by Helimo has a high degree of completion. .