[Comprehensive] Su Ying's Spirit of Eating Halberds

What is domineering?Just without saying a word, just run over you.

What is kingly way?Just say it first, and then run over you.

Subaru Misaku felt like he had been crushed to pieces.

"The next thing to do... is noodles."

Although the importance of soup in a bowl of noodles accounts for a very high proportion, noodles are also an indispensable part.

In the previous trials, the first and second times, it seemed that due to lack of time, Su Ying only made soup, but did not make noodles, and did not bring out a bowl of finished noodles.

But the third and fourth times later, the noodles made by Su Ying were the same...

After the dough is kneaded, let it sit for a period of time, and then press the dough repeatedly, so that more gluten will be produced in the dough, and the noodles made in this way will also become very elastic.Su Ying evenly smeared a layer of turmeric on the surface so that the taste of the noodles would not be completely overwhelmed by the taste of the soup.

Noodles of this level are naturally not difficult for Misaku Subaru. In fact, it is very simple to improve. You only need to adjust the ratio of dough to water more perfectly, so that the protein in the dough can be fully stimulated.

It's just... In this way, can Su Ying be defeated?Misaku Subaru did not have this confidence.Since the other party can suddenly take out something like the death pepper to subvert the previous taste in the "Thousands of Spicy" that he has seen countless times, Subaru Misaku already has such a premonition that the other party will definitely come up with the same after a while. Completely different noodles from before.

And the development of things is just as he expected.

Not only him, Su Ying also made a lot of preparations for this main draw.Try cooking repeatedly, constantly adjust the formula, and spread the range of ingredients like never before.

If it is said that Sichuan cuisine in the past only focused on one corner, Su Ying's improved "thousand spicy" has expanded its scope to the whole world.Chinese prickly ash from India, hot peppers grown in America, wheat flour from New Zealand... Aside from the constraints of the Chengdu Plain and the land of China, the future of Sichuan cuisine appears to be even broader.

Just as her father expected, Su Ying is now a qualified chef with international thinking!

However, international thinking does not mean abandoning the essence of Chinese cuisine. The chef’s memory that exists in the long blood has been advancing along with the development of Chinese cuisine, and there are inexhaustible treasures in it.

"Contestant Su Ying just took out of the two boxes from the cooking box, one is her secret weapon - the Carolina Reaper pepper, and the contents of the other box are about to be revealed! What could it be!" Standing in the judges The host at the table seems to be particularly able to mobilize the emotions of the audience.

"Then... what is that?"

Not only the host, but also the audience in the audience were stunned. What was the stone that Su Ying took out from that box?

"It's Greystone. Nakiri Senzaemon, who was sitting in the middle of the judges' bench, stood up lazily leaning on the chair at some point, and watched the game seriously.

"Greystone?" "His voice was transmitted through the loudspeaker, but even if everyone understood the two words, they didn't understand what kind of thing it was.

"Ah, I really didn't expect that people would still use this traditional method..." Nakiri Senzaemon looked at the girl who smashed the stones and put them in the pot to cook with admiration.

"Well, Commander-in-Chief, can you explain this a little bit?" the host asked cautiously.

"Hmm..." Nakiri Senzaemon pondered for a while, and said, "In the Yellow River area of ​​China, chefs there use a very incredible water when making noodles."

"I also saw it when I was young. Adding some of this water to the dough can make the dough shrink and produce excellent elasticity."

"And this magical water is boiled from a stone called "gray stone". "

The words of Nakiri Senzaemon obviously could not completely convince the audience, the water boiled in the stone?Can I still use it for making noodles?This kind of thing is just like the Arabian Nights.

Su Ying looked at the old man in amazement, as expected of a gourmet devil, he even knew this kind of thing.In fact, "gray stone" is a kind of man-made stone that is produced by burning the ash in the loess desert with the unique grass in the Yellow River Basin, and then cooling the ashes with cold water to condense them. Few people do this anymore.

The gray stone in Su Ying's hand was also stuffed by her father in her suitcase back then. At that time, she thought it would be troublesome to bring such a heavy thing to Japan, but it would be great if it could be used. !

Having said that, things like gray stone are really easy to use... Although the production process is too cumbersome and has been forgotten by the public, the dough in Su Ying's hands now fully proves why "gray stone" is called magical .

When Su Ying was kneading the dough, the dough bounced back and forth with Su Ying's kneading like a jelly with excellent elasticity. It was restless for a moment, like a cute child. After this piece of dough is made into noodles, how pleasant it will be to put it in your mouth.

And after adding the water boiled by "gray stone", the dough becomes more expanded, whiter and softer, and the sour taste is completely removed.

After the dough is kneaded, there is a gorgeous knife show.

The representative knife-shaved noodles in Chinese noodle culture have become very popular in Japan in recent years. There are more than [-] knife-shaved noodle shops in Tokyo alone.What restricts the number of shops is that there are not so many noodle masters in Tokyo.

And Su Ying's technique is obviously no different from those experts who have been immersed in knife-sliced ​​noodles for decades.

The red "Thousands of Spicy" soup that was cooked before was still being heated, bubbling and bubbling. Su Ying held the kneaded dough with her left hand, and Chunyu with her right hand. She flicked her wrist flexibly and evenly. Carefully peel off a piece of leaf on the dough.

Crack, slash, slash, knife after knife, leaf after leaf, like willow leaves flying in late spring above the dense white mist, drawing a beautiful white arc and falling into the pot, floating and sinking, Like a whitebait washing water, the audience couldn't help but fix their eyes on that pot, that knife, and that girl.

"Okay, judges, please slow down—"

"Please taste my brand new Sichuan cuisine - "Thousands of Mala and Hundreds of Spicy" with no double sides! "

Hmm... the name of this dish seems a bit too long.At this moment, Su Ying is still thinking about such a question...

The author has something to say:

Blinking eyes, it seems that yesterday it was said that there will be four shifts, but... as expected, let’s forget about the third shift, I want to play games~

Well, see you tomorrow~