Chapter 386

This kind of thing is the Ramen agent, which is usually used in the process of ramen to increase the taste and strength of noodles.

In modern times, this kind of noodle drawing agent is used, but in ancient times, people did put in fluffy ash, that is to say, a plant named pengcao was used to make ash after a long time of burning, and then some other things were added to

to it, which could be used in the process of ramen.

In ancient times, we didn't want to have strict food control regulations. From the top officials of the imperial court to the common people, they would use tarpaulin ash. However, in modern times, it has been gradually replaced by the industrial production of

ramen. It is said that because the tarpaulin ash contains some harmful substances, it is forbidden to use in food.

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although Lin Dong's traditional pasta can be used as a seasoning agent in the production of noodles, it can be used as the first ingredient in the production of noodles.

It's OK to choose to use tarpaulin ash. But in such a tall International Hotel, how can I find the tarpaulin and then burn it into ashes? Finally, thanks to the omnipotent system

mall, Luo Cheng paid a little bit of popularity value for his phone call and exchanged a little tarpaulin ash.

Fortunately, the purchase of tarpaulin ash has already removed the harmful impurities, which also saves the process of removing impurities from Lindong, and can be directly used in the process of ramen.

In order to avoid them finding out the secret of their system, when taking out the tarpaulin ash, they also put it in a small bottle marked with hand drawing agent, so as not to attract any

People's attention.

Remove the cork from the small bottle and put all the straw ash into the flour that is now dough.

When the tarpaulin ash meets the dough, the dough obviously shows a strong contraction action, and then the whole dough looks like a brand new one, just as if the dough is endowed with its own life by this small

bottle of turfgrass ash.

Now that the dough has been finished and the tarpaulin ash has been added to it, the next step is to knead the dough continuously, and mix the eggs, turfgrass ash and flour thoroughly.

Lin Dong had already taken off his suit coat when he began to cook this dish. Now he rolled up the sleeves of his shirt. Others looked like they were going to do a lot of work.

Knead and knead the dough up and down until it turns golden. Ordinary people usually knead the dough into light yellow.

, but Lin Dong's seasoning and workmanship are different from theirs, and the requirements are naturally different.

The golden dough is the real best dough, and in order to achieve the best state, Lin Dong spent more than half an hour, quickly softening the dough.

The crowd around saw Lin Dong's dough kneading skills, from indifference at the beginning, to surprise at the end, and finally to a look of disbelief.

Because Lin Dong kneaded his dough at a speed that ordinary people could hardly reach. This speed can be understood in a short time. It can be said that this young man has a strong system and has a good physical quality. However, it can not be completed by ordinary people for more than half an hour.

More than half an hour, nearly 40 minutes later, the dough in my hand is one circle smaller than the original volume. This is because the gap before the dough has been reduced to Han Han literature by Lin Dong www.handanwx.com

The lowest, the perfect use of all the space.

In addition to the charming golden color, the dough also has a wonderful aroma. It smells neither egg nor flour.

The fragrance floats far away. Even the onlookers standing outside the theatre can ask about this refreshing fragrance.

"Wow, it's delicious. What kind of aroma is it? It smells like a mixture of spring flowers in full bloom."

"Is this the smell of the dough? The noodles are so delicious before they are made. If it is finished, it will be fine. I will ask the chef to let me have a taste of it later. "

"Did he use any special seasoning?"

"I don't think so. He made it in front of us. I didn't see any special ingredients or seasonings he used. They were all things we could see."

...

the whole lobby of the hotel is filled with this fragrance, which can not be dispersed for a long time.

Aroma is the second. The tenacity of this kind of noodles is really incredible. The dough is full of elasticity and toughness.

Hold the dough in your hands and spread out your hands. Originally, no matter whether it is flour, dough, or even noodles that have not been cooked, it contains more or less flour, but Lin DongTake a look at his hands, white and flawless, there is no trace of flour, even if Lin Dong throws the whole dough into the air, there is no flour.

Zong Fuli was stunned by this scene. She knew that Lin Dong was not a simple person, so she had been drawing closer to each other in order to get to know him more. Just recently, when she thought she had understood him thoroughly, he showed another unknown side of him. Lin Dong's sense of mystery did not diminish, As time goes on, it becomes more and more obscure.

Zong Fuli's eyes at Chengcheng are not the same as before. As a senior diner and a man, when she is cooking, she thinks it is the most handsome time. A door in her heart is slowly opened.

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, but the man he likes to see back and forth is his favorite woman Know how bad his mood is now.

Li Taijun looks at Lin Dong's eyes more cruelly. He wants to find a way to make Lin Dong disgraced in the eyes of others and let Zong Fuli establish a new understanding of himself.

When Li Taijun went to assassinate Lin Dong, Lin Dong himself became a little excited. Of course, he was excited not because Zong Fuli looked at him. His

attention was always on the dishes he cooked, so he didn't see Zong Fuli's eyes.

He was excited because he cooked this dish himself. It was his first time to sit on the dish. He didn't expect that the first course of his life would be so good.