Chapter 385

Everything is ready. Now Lin Dong is going to start cooking this longxumian.

A basin of flour is placed on Lin Dong's right hand side. It's just plain white flour. It's a common food in many families. It doesn't exist. It's said that Lin Dong used very valuable food.

"Pen!"

Lin Dong grabs several handfuls of flour from the container containing flour and pours them on the chopping board specially used for cooking. When making Longxu noodles, people usually add pure water to the flour immediately after pouring the flour, and then stir them. However, Lin Dong does not use water, but uses another liquid as a mixture.

This kind of mixture is the egg. The most traditional pasta making technique from ancient times to now is water as flour mixture. However, senior chefs do not use water to mix flour, but use eggs instead.

Using eggs instead of water can make flour more flexible and more elastic when the dough is pulled to form flour. However, if water is used to make noodles, the flour will lose its original flavor and be easily broken in the process of pulling.

Since Lin Dong chose this longxumian as his competition work, he would not have made such a low-level mistake. Therefore, among the many ingredients on the chopping board, he chose ten eggs with good quality.

A large transparent glass bowl was prepared as a container for egg liquid and placed on the left side of the flour.

"Pa!"

Holding the egg in hand, gently knocking at the edge of the glass broke the eggshell, but the next scene made many people present dumbfounded.

The egg white and yolk of Lin Dong's first egg are not broken. They are wrapped by a thin layer of egg membrane. At the moment of eggshell breaking, the whole egg breaks through and flows out of the broken place, and an oval egg appears in the glass bowl.

Because the egg membrane has to bear the weight of the whole egg, it is a little bit denatured, and it seems that it will be broken directly in the next moment. However, this phenomenon has never occurred

in front of the public, it is still the same as before, and sometimes swings back and forth with Lin Dong's slight movements.

This is not one. Next, Lin Dong made every egg like this, all in this shape. It really makes people feel incredible. Although they can't understand why Lin Dong made it like this, or how he did it, he just looked at him with a strange look.

Li Taijun, sitting in the referee's seat, was a little shocked when he saw this phenomenon. Others may not know this kind of craft, but as a chef, or even a famous chef, he saw the mystery at a glance.

In the egg is a thin layer of egg membrane, but many people will break the egg membrane when they break the egg, resulting in the egg white and yolk mixed together.

However, some people with excellent cooking skills can not break the egg membrane when breaking the eggshell, and the egg white and yolk can keep their original shape as if they are inside the eggshell, which can prevent the yolk and egg white from being oxidized in the air and losing the rich protein and other nutrients in the egg.

At the beginning, Lin Dong showed his skills of beating eggs, which made Li Taijun's worry more active. He was afraid that Lin Dong would really make more delicious food than he did. 17 biqu Pavilion www.17sct.com

But when I think about it, maybe he learned the skill of a famous chef, and he only knew this kind of skin. Moreover, it was just a kind of longxumian. Even if it was good

to eat, how could it be better?

Through self psychological comfort, Li Taijun's worry in his heart has gradually decreased, but it has not yet been completely eliminated. Only when the results are obtained can they be completely eliminated.

Fortunately, Lin Dong chose a large bowl, otherwise the dozen shelled eggs would not be able to fit in. Without these eggs, we would not be able to talk about making noodles.

, if the first step and noodles of longxumian fail, what else should we talk about to make noodles to convince the public.

A large bowl of eggs is ready, and then you can try the dough.

Set aside a bowl size hollow position in the middle of a lump of flour on the chopping board, which is reserved for eggs, so as to make the eggs and flour more fully

contact.

Lin Dong holds the large glass bowl in both hands, which is like a basin. He quickly pours the eggs in the bowl into the flour. When the eggs contact with the flour,

, the egg membrane will break quickly, and the yolk and egg white inside will mix together and be exposed to the air. Therefore, it is necessary to stir the two into the flour as quickly as possible to reduce the risk of contamination Oxygen

compounds.

When he gained a lot of culinary knowledge, Lin Dong also gained several unique martial arts that had long been lost in the culinary circle. Among them, one of them was xuanyushou, which could make theThe user's hand is as delicate as Xuanyu, without a trace of sundries. It plays an important role in many delicacies that need to be touched by hands.

In longxumian, most of them are in direct contact with hands. Therefore, the use of this Kung Fu is more effective than other martial arts.

Lin Dong uses Xuanyu hand secretly in his heart. In this process, his hands become more and more thorough and meticulous. At this time, his hands are like a newborn baby

, white and flawless.

Other people can't see any change in Lin Dong's hands. At a certain moment, they feel that Lin Dong's hands are not human hands, but God's hands. However, when they observe carefully for the next time, they don't have this feeling anymore. They all think they are dazzled.

Even Xuanyu hands are used. The next step is to mix noodles, that is to knead noodles. This requires a different technique from the ordinary kneading techniques, so that the longxumian can be made different from others.

"Rub! Rub! Rub

Kneading is one of the most physically demanding processes in the process of making this Longxu noodles. It takes a lot of effort to mix water and flour together, not to mention that eggs are used to replace water. Therefore, cooks who use eggs instead of water usually spend a lot of time and energy to complete this process, but Lin Dong's system has been achieved In this respect, it can take a lot of convenience.

It's easy to mix flour and eggs together. After a simple mixing, it doesn't continue because the front mixing is just to make the flour separate the air and eggs.

but if you want to really make dough, you have to use one thing.