There are four most common ways to eat udon, hot soup hot noodles, hot soup cold noodles, cold soup cold noodles, and cold soup hot noodles.

Among the four ways to eat, the one that is considered to be the most characteristic of udon noodles is hot soup and cold noodles.

This is because the soup is hot to highlight the deliciousness, and udon is cold to highlight its firmness and elasticity.

So what Ye Fei has to do today is hot soup and cold noodles.

After finishing speaking, Ye Fei turned around and walked to the console.

It can be said that most of the people in the live broadcast room are foodies, and many people have a certain economic strength, and they have eaten a lot of udon, of course, they know that udon noodles are hot soup and cold noodles are delicious.

So now that Ye Fei wants to do this kind of noodles, they are all looking forward to it.

"Hot soup and cold noodles, Ye Shen doesn't make it or not, and as soon as he makes it, he wants to make the classic taste of udon. ”

"I'll just say that since Ye Shen wants to make udon, he must know this kind of noodles very well. ”

"That's it, what kind of Kukawa Taro, he dares to question Ye Shen, it's just too hateful. ”

"Ye Shen Ye Shen you are the most handsome, Ye Shen Ye Shen you are the best, make a set of superb noodles, let the devil shed tears. ”

".......... upstairs, can you climb away? What kind of bullshit poetry do you have? Can you get together?"

"Hahaha, this one is so talented, he can connect these words that can't be beaten into a poem, it's disgusting. ”

Everyone talked and laughed and watched Ye Fei make udon.

A group of audiences from the Eastern Japan Kingdom did not say a word at this time, and they were all watching Ye Fei make noodles intently.

Whether udon noodles are delicious or not, noodles account for the main ingredient, and soup is also indispensable.

At this time, Ye Fei had already come to the operating table, and behind him was the locker.

I saw that he directly stretched out his hand to open a storage compartment, and then brought out a large crystal basin from it, and in this basin, everyone could see that there was half a basin of flour.

The camera cooperated to give a close-up of this pot of flour, and everyone found that this flour was different from what Ye Fei used to make noodles before, when Ye Fei used to make noodles, the flour used was snow-white snow frost, which can be said to be white and greasy to make people dizzy.

However, although the flour used today is also very white, the grains of the flour are relatively coarse.

Ye Fei pinched a little flour with his hand and rubbed it, and said: "To make udon noodles, the choice of flour is very important, the flour we use today is no longer the snow frost in the past, but the flour milled from the wheat of the Huaxia Zouma Plain, friends in the East Japan may say, why not use the Sanuki flour in the East Japan?" That is the best flour to make udon, in fact, Matsui baby has answered this question for me just now, although udon is now the country of the East Japan, but its foundation is in China, so the earliest flour used to make udon is the flour produced in China, the land of China is vast, the land is vast, there is more suitable for making udon than Sanuki wheat, and this wheat produced in the Zouma Plain is one, it is not only rich in protein, but also a variety of minerals are higher than the general flour, in addition to this wheat has a very special advantage, that is, it contains gluten protein and wheat gluten protein is twice as high as ordinary wheatAs we said just now, the reason why we make hot soup and cold noodles today is to highlight the delicious elasticity and toughness of udon, so the wheat in this Zouma Plain is our most ideal choice. ”

As he spoke, Ye Fei put the crystal basin on the operating table, and then took the accessories from another storage compartment.

There are also a lot of accessories for this dish, such as refined salt, chicken essence, and so on.

Placing these things in the way of the operating table, Ye Fei began to make peace.

This kind of work is not difficult for Ye Fei, because it is not the first time he has made noodles, but he knows that the dough of this udon is a little different from the dough of other noodles.

I saw him bring the white porcelain basin that he often used to make noodles from the side, and then poured the flour from the crystal basin into it.

Immediately afterwards, Ye Fei took out a big bowl and took a bowl of water, then he took the small bottle of refined salt, opened it and added an appropriate amount of refined salt to the water.

"And this kind of noodles, it is necessary to add refined salt, and the proportion of refined salt is about 5 percent, and the proportion of water is about 45 percent. Ye Fei added salt to the water and said.

This is a trick to udon dough, because the presence of salt is the guarantee of the formation of gluten in the dough, and the use of salt water and noodles can make the gluten in the dough more abundant, and the noodles will be more delicious and elastic, and taste more chewy.

When adding water to udon dough, you should not add water all at once, but use your hands to stir the flour with one hand, and when the dough forms a flocculent, then start kneading it vigorously with both hands.

Compared with ordinary dough, the biggest feature of udon dough is that it is hard, so it takes more effort to knead, even if Ye Fei is a big man, he feels that it is more difficult to knead.

"Ma Dan, this little devil's noodles are really fucked up, you must know that Lao Tzu makes a kind of Chinese noodles, this noodles are really too hard, and you can't knead them. ”

吭哧哭~~

Ye Fei turned his hands hard in the face, occasionally pressing twice.

After kneading for more than ten minutes, the flour and water were mixed evenly, and Ye Fei began to knead the dough.

That's right, Ye Fei tossed for about ten minutes just now, but he didn't knead the dough at all, although the dough formed a ball, it was very loose, and the next thing was to knead the loose flour together.

The process was even more strenuous than it had just been.

Ye Fei's face was tired and red, and almost every time he rubbed this product, he snorted.

Zi Di Bing and Da Halai watched from the side, and saw that Ye Fei kneaded the dough like kneading an iron sheet, and the two of them were still strange.

"Ye Shen, is this dough hard?" Dahalai asked.

Ye Fei didn't say anything, but moved to the side, pointed to the dough, and said, "Try it." ”

Dahalai was not polite, on the contrary, this guy was also very happy because Ye Fei asked him to help knead the dough.

Hurriedly washed his hands twice under the faucet, stood in front of the basin, grabbed the dough with both hands and began to knead.

But when I rubbed it for the first time, the thing wanted to run.

"I ...... Vozhi, am I kneading stones?" Dahalai muttered, and hurried back.

"Ye Shen, I really can't do this job, this dough is too hard. ”

The soldiers also came over to try it, this guy is much better than Dahalai, after all, he is a soldier, and he has strength.

He rubbed it for five or six minutes before returning the position to Ye Fei.

Everyone watched the performance of the two people, and when they saw that the dough kneaded by Ye Fei was so hard, they all hurt one by one.

"Nima, is Ye Shen making noodles?

"Damn, there's still such a hard dough? Can you eat the noodles you make? Will you knock your teeth out?"

"Ye Shen, stop making noodles, bring me a steamed dough, I'll take it as a steamed bun and eat it." ”

"I didn't expect Ye Shen to give us a live broadcast, it's really hard, if it were me, I wouldn't knead it, just take the machine and press it to finish, this Nima looks hard. ”

"You don't understand this, although the machine is a lot more convenient, but also a lot of effort, but the way to press out of the dough can not be compared with the handmade noodles, hand-kneaded dough can make the dough in the various nutrients to the most uniform point, and the machine is not, which is why the handmade noodles are always much more expensive than the machine noodles, not only because of the long time, but also because the handmade noodles are more delicious. ”

"But this is too painful, you look at Ye Shen, the forehead is sweating. ”

Everyone hurriedly stared at Ye Fei, and they really saw fine sweat on Ye Fei's head.

That's right, Ye Fei was tired and sweating.

Different from the Chinese audience is a group of East Japan audiences.

When they saw that the dough kneaded by Ye Fei was so hard, their eyes began to change when they looked at Ye Fei one by one, because they all knew that when making udon noodles, the harder the dough, the more delicious the noodles made in the end.

Just when everyone was talking, Ye Fei's heart was so painful that he wanted to cry, Ge Laozi, dig another pit for himself, pit crying.

However, the face of your choice must be made on your knees.

Ye Fei kneaded it for another five minutes or so, and this was the complete kneading of the dough.

At this time, look at the dough, the surface is smooth and clean, and it feels a little slippery to the touch.

Looking at the dough in his hand, Ye Fei nodded with satisfaction, then put the dough in the basin again, directly opened a storage cabinet, put the basin in and began to make noodles.

Taking advantage of this, Ye Fei began to make soup........