Flour is also divided into many kinds according to the different substances added, but in these flours, there are several very special, mung bean flour, cornmeal, etc., because these flours are not added with any chemicals, but are directly milled from this ingredient, which can be said to be natural flour with pigments.

Today, Ye Fei's second dish originally wanted to make a dish, but he thought about it later, every time he made a dish, it was a bit monotonous, so he simply made a special noodle today, and he believed that this kind of noodle can only be eaten in China, which is rare in Western countries.

He took out half a basin of green flour from the storage compartment, and then introduced this material to everyone in the live broadcast room first.

"Green flour, there are many people who will think that this must be a green ingredient, yes, it is really green, it is not only the color of green, but also the food it makes is also green, because in this flour, we add mung bean flour and vegetable powder, the existence of these two changes the color of the flour, mung bean, this ingredient is actually often seen in our ordinary life, but many people just know that it can reduce fire and detoxify, few people know its other functions, mung bean this plant, its own nutritional value is very rich, it is not only high in protein and carbohydrates, but also contains a lot of trace elements and a variety of vitamins, the existence of these things can be said to be very good for the human body, especially mung bean contains a large number of globulins and polysaccharides, these two things can play a good role in lowering lipids, in addition to he also has a large amount of trypsin, the role of this thing is to protect the liver and kidneys, you read that right, this ingredient has such a miraculous effect, it can be said that it is a very good health care food. ”

"Today, we use this kind of flour, mung bean flour accounts for 45 percent, vegetable powder accounts for 13 percent, which also makes our pot of flour nutritional value greatly improved, today, we use this flour to make a noodle, green noodles. ”

As he spoke, Ye Fei put the flour aside, and then took out several ingredients from the storage compartment, one was a big bone with a little meat on it, this big bone was a big beef bone of Wagyu beef in the East Japan, the other was a white radish and a carrot, and then took out the onion ginger, cooking wine, monosodium glutamate and other accessories.

After all the ingredients were placed on the counter, Ye Fei began to officially introduce the method of this beef mung bean noodle.

Soup is also a very important part of making noodles, and how well a noodle is made, soup can be said to account for 60% of the importance.

It's not the first time Ye Fei has made soup, he has made pork bone soup, mutton soup, and beef soup, but those soups are different from the soup he wants to make today, because the beef soup he wants to make today is a clear soup.

I saw that the first step Ye Fei did was to deal with the beef bones, and the first step in dealing with the beef bones was cuan soup.

汆, this is a cooking technique, specifically this cooking technique is most commonly used in the preparation of soup dishes.

Depending on the ingredients, there are many ways to boil, the most common is to boil the water first, then put the ingredients in the pot, add seasonings, and when the water boils again, directly start the pot without hooking the juice, so that the soup is very light.

Another way is to cook the ingredients in water, take them out and put them in a bowl or basin, and then turn back to adjust the soup, and finally pour the soup into the basin or blanch it in a bowl, which is also called blistering.

Ye Fei used the first method to deal with Niu Da Gu today, and he saw that he first boiled half a pot of water in a boiling water pot, and when the water boiled, he put Niu Da Gu in it for a while, and when it was okay, he took out Niu Da Gu and washed it and put it in a basin for later use.

Then wash the carrots and white radish, peel them three or two, cut them all into two sections from the middle with a knife, use half of each one, cut the two radishes into pieces, and put them on a plate for later use.

Cut the green onion into sections, shred the ginger, and then keep the other ingredients at hand for easy access when you use them.

The ingredients were all ready, Ye Fei poured out the water in the pot on the stove, then added an appropriate amount of cold water to it, put the beef bones and green onion and ginger into it, and finally added the appropriate sugar and cooking wine, directly covered the pot, and began to cook the soup on high heat.

Cooking soup is definitely one of the most time-consuming steps, and it is impossible to cook it in dozens of minutes.

Taking advantage of this, Ye Fei began to make mung bean noodles.

Ye Fei is also an old driver when making noodles, but the noodles used this time are a bit special, it is mung bean noodles, this kind of flour is not as sticky as pure wheat flour, so when making noodles, you should add some pure wheat flour to it.

Ye Fei added water to it while adding pure wheat flour to it with his hands, and finally slowly kneaded the flour in the crystal basin into a dough.

I pressed it with my hand again, and when I felt that the dough was just right in elasticity and stickiness, I took the rolling pin, put the dough on the cutting board and began to roll out the dough.

They are all steps that have been done before, and Ye Fei is familiar with them.

It didn't take long to see a thin sheet of dough appear on the cutting board, and it was smooth on it.

Ye Fei put away the rolling pin, then carefully folded the dough into a long strip shape, and cut the noodles with a knife.

The noodle leaves are cut very thinly, and each one is like a headphone cable.

After cutting it, Ye Fei grabbed a small handful of flour and sprinkled it on the noodles, and then copied it under the noodles with both hands, so that the noodles were all stained with flour, which was to prevent the noodles from sticking to themselves after a while.

The noodles are made quickly, and then the soup is waiting.

There are many ways to make beef soup, but when making beef soup, the most common auxiliary material used to match beef bones is radish, because radish has the effect of improving freshness and removing fish, and at the same time, radish is a strong alkaline food, and when it is boiled in boiling water, it will produce a plant alkali, and the appearance of this plant alkali can make beef easier and faster to be cooked.

Ye Fei used radish and beef bones to match, and when the water in the pot boiled, Ye Fei turned the heat down and began to simmer over low heat.

Wait until more than twenty minutes have passed for him to make the noodles, and the soup in the pot will be ready.

This soup is very simple and does not add too many ingredients, mainly composed of beef bones and radish, so this soup is very light and delicious at the same time.

After the soup was ready, Ye Fei took out all the beef bones and radish pieces and threw them directly to Xiaopi.

Look at the soup in the pot at this time, there is a little white foam on the top, and the soup below is not milky, but a very light appearance, in this light beef soup, a little bit of oil droplets floating.

Ye Fei raised his nose and sniffed it, nodded with satisfaction, and said in his heart that although this soup is not a thick soup, the aroma of beef in it is just right.

After the soup was ready, Ye Fei added an appropriate amount of refined salt to it, stirred it gently with a spoon, and then put the noodles inside.

Boiled noodles are a very common food, but some people just don't cook them well.

The water used to cook the noodles must be boiled, because then the noodles will not stick together easily after they are put down.

The noodles were put down, and the soup that was already boiling became calm again.

Ye Fei was not in a hurry, put the lid on the pot, and stood aside and waited.

This time it didn't take long at all, and when he heard the sound of water churning in the pot, Ye Fei opened the lid of the pot, gently stirred it again with a spoon, and closed the lid again.

After the soup boiled for the second time, Ye Fei turned off the fire and said with a smile: "It's ready to come out of the pot." ”

Ye Fei said as he did it, and Stallone and Cheng Ming stood next to him and watched, although this was a very ordinary noodle dish, they could see that Ye Fei was very serious about every step, especially when cutting noodles, Stallone even found that the noodles cut by Ye Fei were all the same thickness, at least he couldn't tell the difference with the naked eye.

Stallon is really full of admiration for Ye Fei now, an excellent chef can not only make amazing dishes, but also take the most decent attitude when cooking these ordinary delicacies.

Ye Fei is like that!

Seeing Ye Fei making this seemingly ordinary noodle dish so seriously, Stallone did not doubt the taste of this dish at all.

At this time, after hearing Ye Fei say that it was okay to eat, Stallone said excitedly: "Ye Shen, this is today's second delicacy?"

Ye Fei nodded, took three large bowls from the side, and said, "This is an extremely simple and extremely common noodle dish, I hope it will not disappoint you." ”

"No, no, as long as you do it by Ye Shen, I think it will definitely meet my appetite. Stallone said with a smile.

Ye Fei rolled his eyes, please, big brother, you are a celebrity, can you not shoot this sycophant so obviously? I'm afraid of going out and being hacked to death.

"If you like to eat, it's fine. ”

As he spoke, Ye Fei was just about to put noodles into the bowl when he saw a bean-green air mass rising from the pot.

That's right, this time, the Wanli Fragrance skill is online, and it is not as violent as before, but very gentle.

This air mass was like a shy woman, slowly floating out of the pot, and even floated so that Ye Fei fell asleep quickly.

"Ma Dan, what are you doing?" Ye Fei was also a little depressed.

In the end, this air mass finally floated in front of Ye Fei, and Ye Fei didn't see anything special about this air mass, if I had to say that it was a little different, it was green.

Looking at the green air mass in front of him, Ye Fei lightly tapped it with the spoon in his hand, and the air mass exploded, and countless green light particles flew out into the distance, like countless green elves..........