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But there is still a small part, sealed with plastic wrap, the taste should still be fresh.

"Then... eat Zhusheng noodles at noon! However, if you have eaten the taste of spicy hot pot, you should eat lighter at noon, and it is best to use broth as the soup base." Watanabe Beibei began to say, "Actually, the previous Shiji, I still feel that if Ms. Miyoko Hojo's noodle cakes are replaced with fried bamboo noodles, she might not lose!"

"Oh?" Liu Xing was thoughtful.

In fact, he also felt that winning was a fluke. If Miyoko Kitajo was more prepared, or asked some chefs who are specialized in pasta to improve the level of pasta, then, with her excellent Wudiao Daotang, the probability of winning is not high. small.

After all, Liu Xing's Zhusheng noodles are not beautiful Zhusheng noodles, but can be made according to the recipe, kneading the noodles, kneading the noodles, resting the noodles, pressing the noodles with bamboo poles, rolling the dough, cutting the noodles... In fact, every step If you really want to be serious, you are very particular about kung fu.

Of course...Liu Xing's bamboo noodles are actually not too bad, at least the materials don't cut corners, and the process relies on time-consuming and labor-intensive traditional techniques.

There are a lot of shoddy bamboo noodles on the market. The flour does not use high-quality (Australian) high-gluten flour, but cheap medium-low gluten flour.

The eggs used in the dough are not duck eggs but eggs, and some profiteers even mix water directly into the dough.

(Small knowledge, the extra-high-gluten flour produced in Australia is famous all over the world for its high protein content and gluten.

At the beginning, Japan refused to import flour from Australia. In some years, there was a drought, and the country’s wheat production decreased, so it had to use Australian flour. After using it, Emma, ​​it’s really easy to use. Even if the weather is good, it still imports Australian flour.

Domestic Zhusheng noodles are now also made of Australian flour, because the taste of Zhusheng noodles requires gluten, so it is necessary to use extra-high-gluten flour, which is the strength of Australian flour.

).

It usually takes one or two hours to press noodles with bamboo poles, but many profiteers mean to use bamboo poles for one to two 10 minutes, and then basically use a noodle machine to machine press noodles.

Rolling noodles into dough requires patience and skill by hand. However, many noodle producers directly use noodle machines to press out the dough.

The same is true for cutting noodles. The soulful traditional skill is to stack layers of dough, and then, a master with good knife skills will cut out silky noodles.

But... many of the soulless production methods are handed over to the noodle machine to cut!

The reason why Chalemon is usually a sour noodle machine is because Liu Xing does not have a noodle machine now.

But... the pasta machine is only late, but never absent!

After Yisehui helped cut the noodles, Liu Xing already knew that if he wanted that kind of knife skills, he didn't know that he had to practice until the year of the monkey, so... AliExpress (Taobao International Version) has placed an order for an automatic noodle machine, but he doesn't know, what? It will be delivered by transoceanic courier in time.

After the noodle machine arrives, Liu Xing will change his tune—with a noodle machine, he can do whatever he wants!

Noodle machines can roll and cut noodles, both of which are much more efficient than manual labor. Therefore, many Zhusheng noodle restaurants on the market are half manual and half machine.

The process of kneading noodles and pressing noodles with bamboo poles is manual.

Later, when it came to rolling the dough and cutting the noodles, I started to use the noodle machine to assist.

The advantage of doing this is that it lowers the threshold for making bamboo noodles.

Moreover, if the most important process of pressing noodles with bamboo poles is not cut corners, the impact on the taste is actually very limited.

And... Is it easy to cultivate a swordsman at the level of Shijie?If that kind of knife skills were the price of cabbage, Yuanyue wouldn't have so many dropouts!

It is precisely because, in order to facilitate noodle making in the future, a noodle machine is still needed.



Chapter 76 The Media Shock Department is Always the First to Know

August 11 at noon.

Japan's mainstream media and online news media have already begun to release the latest food news first.

"Shocked, an ordinary meal actually witnessed the birth of the world's most delicious instant noodles! "... On the street opposite the main entrance of Yuanyue Academy, there is a strange civilian restaurant. The area of ​​this restaurant is only a few square meters, and the owner does not have any culinary certification.

Originally, two weeks ago, he was faced with the crisis of being expelled from Yuanyue Academy, but with the open food halberd, the crisis was resolved.

The owner is from China, and the inherited store is owned by his uncle Liu Ju.

According to the data, Chef Liu Ju was awarded the super chef qualification issued by the Chinese Chefs Association years ago, and was awarded the WGO star chef certification five years ago.

There are no more than 50 chefs in Japan who can be compared with Mr. Liu Ju.

But such a top chef opened a shop as low-key as he himself, and has been unknown for decades. Only a very small number of senior gourmets and chefs know of such a shop.

Because...Mr. Liu Ju spends most of his time studying cooking and going out to exchange cooking skills, and only a very small amount of time is used for business.

The main reason for opening the shop near Yuanyue is that Yuanyue has invested a huge amount of money to transform the water supply near the academy, so that the water quality has a constant pH value of 7, which meets the water needs of professional chefs.

Liu Ju, a mysterious kitchen hermit, is rarely understood by laymen, but those who do know his cooking skills are impressed by him.

At the same time, Mr. Liu Ju had a lot of friends during his lifetime. Most of the chefs and gourmets with certain strength had exchanged cooking skills with him and had some personal contacts.

Even the commander-in-chief Yuanyue is also a friend of Mr. Liu Ju.

A few years ago, Mr. Liu Ju, who stood at the top of the culinary pyramid, was tortured by anorexia, a disease that plagues some talented chefs, and felt that his time was numbered, but he had never had children.

So, write a suicide note and let your nephew in China inherit the Japanese shop and its recipes.

And the current owner, Liu Xing, is the nephew of Mr. Liu Ju.

It is reported that the owner of the shop has always been a layman. He did not learn cooking seriously in China. He really learned cooking when he came to Japan to inherit his uncle's shop and kitchen, so he became interested in cooking.

That is to say, Liu Xing, the owner of the shop, has been studying cooking for less than a month, but he has defeated Yuanyue's school students Tian Suohui and Hojo Miyoko through eating halberds.

According to speculation by insiders, it should be from Mr. Liu Ju's legacy that he obtained the special recipe.

Only some unreasonable super recipes can produce crushing food halberd results.