What surprised Su Zifang was not the task itself, but the task reward.

A recipe!

Although he didn't know what the dish was, the mere fact that this was the first time Su Zifang had been rewarded with a recipe after getting the system was enough to make him excited.

"I don't know what is the difference between the recipes given by the system?Is it possible to make glowing dishes?"

[Three days for please, two days for calling, and the day for making up the number.] The host is requested to invite the taster to the appointment within 100 days, and the dishes are provided by the host, and the taster shall not be induced to praise in any way, and the reward condition is that the taster is satisfied. 】

Seeing the detailed explanation, Su Zifang was worried about the non-luminous cooking, and finally understood that the difficulty of this task was not in the invitation, but in satisfying Jia Xibei.

As a chef, there's nothing wrong with making dishes that satisfy your diners.

But to please Jasibe?

Su Zifang couldn't help but shudder.

He remembered Jassibe's complaint during the first tasting class: "You are definitely the worst class of students I have ever led, look at these dishes you make? If you can still use the word "dish" to describe them! To be honest, I don't even think I'm going to feed the pigs with these things you make!"

Many students thought that this sentence was casually said, but they didn't expect Jia Xibei to really adopt a Landrace pig as their meal inspector in the school breeding base, and specially prepared a table for this purpose, recording the weight of the pig every day, and sending it to the class to stimulate everyone.

"If you can't even eat fat with the things you make, then go home as soon as possible!"

Yes, Dabai is the name of the pig chosen by Jasibe, because it is a Landrace pig breed and has a huge size, so it is called Dabai, which is simple and easy to understand.

"What kind of immortal are you? In a week, Dabai has lost ten pounds, are you in the wrong place?

"Obediently, there is a genius among you, yesterday the bucket of vegetables was poured into the trough, and Dabai didn't even look at it. Don't you even know how to cook pig food anymore?"

......

During the four years of learning to cook, such voices sounded in the classroom countless times, so much so that every time Jasibe's tasting class came, attendance began to drop sharply.

Ay.

The past is unbearable!

Su Zifang looked at the 100-day countdown sign, silently closed the system interface, thinking that the previous things no longer had any meaning, it was better to think about how to complete the task, but before that, he still had to fill his stomach.

Up to now, Su Zifang still hasn't eaten a grain of rice, and he hasn't noticed it when he is busy, and as soon as he is free, he immediately puts his hungry chest against his back.

"Why don't you eat a bowl of noodles?" a thought came to Su Zifang's mind.

Su Zifang does not have the habit of being picky about eating in the north and south, regardless of rice noodles, those who come do not refuse, of course, in order to balance eating habits and learn more about various cooking styles, it is usually a meal of rice and noodles.

Yesterday's braised pork is still warm, and I have to prepare a meal after eating rice, which is too greasy. It's better to have a bowl of oily and less fishy Yangchun noodles, sprinkle a handful of green onions and garlic sprouts, and pour some white pepper, which is refreshing and delicious.

The golden ears of wheat in the brain slipped into his mouth from husking and grinding flour to turning into tendonous noodles, and Su Zifang hurried towards the kitchen, secreting saliva a little faster.

There are three buckets neatly placed in the cupboard, with high-gluten, medium-gluten and low-gluten flour readily available.

Su Zifang has a good plan: high-gluten flour is kept for bread and puff pastry, all-purpose flour is used to make pies and ordinary pasta, and low-gluten flour is used for cakes and biscuits. It's like an old Southern graduate - I won't, but I'm going to have, what if I do it someday?

In fact, in real life, many people only have one kind of flour at home, whether it is dumplings, buns, dough sheets, or cakes, they are all the same package of flour.

It's not impossible, but choosing the right flour according to the food you want to make will always taste better.

The chef of the white case knows more about flour, and the choice is more diverse, and often considers the ratio of flour, a food, the proportion of flour used by different people will be different, and the shape and taste presented are also different.

For example, xiaolongbao, soup dumplings, dumplings, wontons, although these are all leather bag fillings, but the white case teachers in the school have their own set of secret recipe ratios, and the same thing is that they are all delicious!

Su Zifang recalled the method taught by the teacher in class, first scooped out a bowl of all-purpose flour, pinched it with his hands, tried it a few times, and then scooped up half a bowl of high-gluten flour and poured one-third of it into the basin. This combination can ensure the glutenity of the noodles to the greatest extent.

"Almost. After feeling the texture of the flour, Su Zifang took out three eggs from the refrigerator, and carefully knocked the egg whites out, leaving the yolk in the shell.

Using egg whites and noodles can make noodles more elastic and Q, and after cooking, it is more in line with his taste, so since learning this skill, Su Zifang has extravagantly used egg whites instead of hot water every time he makes noodles for himself, and the egg yolk is handed over to students who specialize in Western food to make pastries.

Su Zifang's abacus played very well: each egg is eight cents, and after he runs out of egg whites, he can recycle five cents per egg yolk and round it off, which is equivalent to the egg whites of the noodles without money.

Now that you open your own shop, you can't waste the egg yolk, and when the noodles are ready, you can lay an omelette, which is delicious!

Su Zifang thought about the bowl of Yangchun noodles that made him salivate, while kneading the flour in the basin attentively, and did not forget to boast: I am really a little clever ghost!

Kneading the dough itself does not take much effort, as long as the flocculent gnocchi after adding egg white is pushed, kneaded, and squeezed in one direction in turn, and the kneading is completed until the flour forms a large ball.

It's just that Su Zifang is not a professional white case master, and the kneading technique is not as skilled as the housewives who make pasta all the year round in the north, and it took more than ten minutes to knead the dough to reach three lights.

Shaking his sore neck because of standing for a long time, Su Zifang was ready to start making noodles.

It is difficult for people who have eaten hand-rolled noodles to make noodles again, and one of the most important reasons is that the noodles do not taste right. In the words of the northerners, no tendons!

Noodles happen to be the key step in determining whether the noodles are gluten or not.

In the process of mixing dough, the protein inside the flour absorbs water to form gluten, which will stick to each other and entangle with each other under the action of extrusion, causing the dough itself to shrink, so the taste of the freshly mixed dough is rough and the gluten degree is insufficient. The dough is to allow the dough to have enough time to complete the relaxation and reconfiguration of protein molecules in the static state, and enhance the ductility of the dough.

In practice, this step is more complicated, as not enough time to make noodles will cause the noodles to be too hard, and too long to make the noodles too soft. Moreover, the effect of the noodles is also closely related to the quality of the flour and the quality of the water, and only experienced masters can properly grasp the most suitable time for the noodles.

Su Zifang naturally doesn't have this strength, but this does not prevent him from completing this operation.

Put the dough on the cutting board and clasp it upside down with a large transparent bowl, Suzi stood beside it, staring at the changes in the bowl with serious eyes. He thought very simply: "Since I don't know how long it will take to make noodles, let's keep watching it until it is in the best condition." ”