Ye Fei already has a lot of experience in making noodles, and he makes whole egg golden silk noodles, biangbiang noodles, dumpling noodles, etc., so he feels that this is not a problem for him at all.

I took out the white porcelain basin that I often used to mix noodles, washed it, wiped the water inside, and poured the bowl of randu flour into it.

Then Ye Fei took four red-tailed chicken eggs, broke them, stirred them evenly, gently poured them into the flour in a circle, stirred them well with his hands, and then began to add water and noodles to them.

I don't know, I'm scared.

It was only after he really came into contact with this flour that Ye Fei found that the harmony method of this flour was much more difficult than the snow frost, because this flour was too strong, and if the strength was small, it would not be in place at all, and it must be used vigorously.

The basin was on the table, Ye Fei stood in front of the platform, it can be said that he kneaded the dough vigorously when he was old, and every time he exerted force, he saw that the green tendons on his arms exploded.

"I'll go, I feel like I'm with a pot of noodles, which is your sister's noodles, it's clearly a pot of rubber. ”

Before he had been two minutes, Ye Fei's head was sweating, and his arms were a little sore.

"System, is there a more convenient way to do this? This seems to be a bit of a lot of labor. In the end, Ye Fei was a little overwhelmed and asked the system.

The system's answer was clear and concise: "No." ”

Ye Fei: "........."

"Hosts want to make a really delicious noodle, handmade noodles are the best choice, although the noodles made by the machine look good, but the noodles are not strong enough, the eggs in the noodles are not fully mixed, and the texture and taste of the noodles will drop a lot. The system explained.

Ye Fei snorted, gritted his teeth and said, "Me and." ”

This bowl of noodles is about a catty, but Ye Fei took more than 20 minutes to be about the same, looking at the smooth dough in the basin, Ye Fei wiped the sweat from his head with his arm, let out a sigh, and said, "It's finally done." ”

The dough was reconciled, and then Ye Fei directly put the basin and noodles into a storage compartment, which was specially used for noodles, and the speed was very fast.

After a few minutes, the noodles are finished.

Ye Fei took out the basin, then sprinkled a layer of randu wheat flour on the cutting board, took out the good dough and put it on the cutting board, kneaded it a few more times, and finally took the rolling pin of the sour branch wood and began to roll the dough.

There are many kinds of Italian noodles, wide noodles, thin noodles, long noodles, short noodles, and noodles of different shapes make people dizzy, but what Ye Fei wants to do today is the most common noodles - thick noodles.

Rough noodles are definitely a beautiful scenery in Yili noodles, this kind of noodles are divided into hollow and solid in Yili noodles, the hollow Ye Fei is not going to do it, it's too troublesome, just do it solid.

The dough was not rolled out too thinly, and when it was rolled to a thickness of three millimeters, Ye Fei stopped, rolled the dough gently, and took the back knife to start cutting the dough.

Ye Fei's knife work is now an intermediate knife worker, and cutting noodles is a piece of cake.

It didn't take long for the noodles to be cut, and all of them were about three millimeters long, and each noodle looked like a boxy square from a cross-section.

Seeing that the noodles were finally brought out, Ye Fei finally breathed a sigh of relief, otherwise he would really be a little unbearable, it would be too hard to make this kind of noodles.

The noodles are formed, and the next step is to cook the noodles.

If you cook it for too long, it will make its elasticity and toughness disappear, and the taste will deteriorate, and the cooking time is not in place, well, that thing can't be eaten at all.

Therefore, to what extent is Yili noodles boiled, it depends on personal taste, generally 80% cooked, and the noodles are the best when they are partially sandwiched, such noodles not only taste good, but also the unique wheat flavor of Landu wheat flour can be retained to the greatest extent, and eating in the mouth is definitely an unforgettable enjoyment.

Ye Fei took the boiling water pot and added most of the pot of water to it.

Whether you are boiling Italian noodles or other noodles, the most important thing is not to stick the noodles together, which will not only look unsightly, but also not easy to cook thoroughly.

Ye Fei turned on the fire on the stove, and then began to boil the water.

When the water is boiling, add two teaspoons of fine salt.

Here's a little trick to cooking noodles, adding salt or a few drops of cooking oil will prevent the noodles from sticking together.

When the water boiled again, Ye Fei put the noodles in.

The color of the noodles itself is pale yellow, and then Ye Fei added four red-tailed chicken eggs to make the noodles even more attractive.

After the noodles were put into the pot for a minute, Ye Fei gently stirred them with a pair of ivory chopsticks, which also prevented the noodles from sticking together, and the other was to spread the noodles to make it easier to cook.

Stir well, close the lid directly and start to burn over medium heat.

You can't cook the noodles for too long, otherwise even if you do it well, it will be estimated that it will be a pot of batter.

Five minutes later, Ye Fei opened the lid of the pot, and then picked out a noodle with chopsticks and tasted it, Ye Fei felt that the outside of the noodle was soft and smooth, and the middle part was a little hard, nodded with satisfaction, turned off the heat directly, and took out the noodles and put them in a small basin.

Some people always think that the noodles are cold slowly, and add cold water directly after they come out of the pot, which is absolutely not advisable, because doing this will make the noodles slippery and the taste worse, so let it cool slowly and naturally.

After boiling the noodles and putting them aside, Ye Fei began to make tomato sauce.

The tomatoes were taken, and Ye Fei used a thin knife to make a cross cut on the back of the tomatoes' buttoes, then boiled a small half pot of water and put the tomatoes in.

This time was very short, and Ye Fei only put it in for about ten seconds before he fished out the tomatoes again, which was to make the tomatoes easier to peel.

Starting from the cross knife edge, tear off all the skin of the tomatoes, and then use the knife to cut all the tomatoes in half, and take out the tomato seeds inside and throw them away, leaving only the tomato flesh.

In addition, the other side dishes should be processed, and then Ye Fei took out a pan and put it on the stove.

It is the first time to use the frying pan Ye Fei, and it used to be a wok.

The stove is turned on, Ye Fei pours an appropriate amount of pure natural olive oil into the pan, when the oil is medium-cooked over medium heat, put the processed tomatoes into the pot, and at the same time, put the crushed pepper, black pepper and salt in an appropriate amount and start to simmer.

It takes some time for the sauce to boil, Ye Fei boiled for more than twenty minutes before the sauce was ready, and then looked at the tomato sauce in the pan, it became bright red at this time, and a sour smell rushed out of the pot, which had the unique sweet and sour smell of Andean wild tomatoes, as well as a faint spicy taste and a hint of black pepper, Ye Fei raised his nose and smelled it, and was directly intoxicated, at this moment, he felt that all the tiredness he had just now was worth it, because this is indeed a delicacy worthy of your heart.

Finally, Ye Fei gently poured a little boiling water into it, and then used a delicate wooden spatula to stir the sauce well, and a unique and crazy tomato spaghetti sauce was formed.

But that's not the end of it, because to make it taste even better, there's one thing you need to put in it, and that's garlic oil!

Garlic oil is definitely a very superb seasoning food, as the name suggests, it is the oil extracted from garlic, the nutrients contained in it are unimaginable, its effect is even more surprising, cholesterol, blood lipids, sterilization, blood sugar and so on, what is more terrifying is that this thing can prevent cancer!

Some people say, hey, hey, there is still oil in garlic? I eat garlic every day, and I feel spicy, and there is a hairy oil smell.

Well, you still eat green onions every day, why are green onions so fragrant when fried? Because there is scallion oil!

So there is garlic oil too!

This explanation...... It belongs to the lantern explanation, which cannot be found on Wikipedia and Life Encyclopedia, you don't need to check it, cough cough.

The method of extracting garlic oil is very simple, but if you want to extract high-quality garlic oil, you must not use low-grade ingredients.

Ye Fei used the best ingredients provided by the system, and he didn't have to worry about this at all.

In addition, I took out a frying pan, put an appropriate amount of olive oil in the pot, and then put ten cloves of garlic in it, and at the same time, cut seven or eight basil leaves into it and put it in slowly, and began to burn slowly over low heat.

When the garlic turned golden brown and the whole became glutinous, Ye Fei turned off the heat and began to cool, and it had been cooled for seven or eight minutes, and then he took out a piece of clean gauze to filter out the oil in the pot, which was what he needed.

Looking at the filtered oil, it has a bluish-gold color, like fine olive oil, but it is slightly heavier than the color of olive oil, because of the addition of basil leaves.

Ye Fei poured all the oil into the tomato sauce and stirred well.

It is only at this point that a real unforgettable Italian pasta tomato sauce is complete.

But Ye Fei did not bring the tomato sauce off the stove, but poured the boiled Italian noodles into the pot and began to heat them over medium heat, at the same time, he kept turning the noodles with chopsticks, so that all the noodles were evenly stained with tomato sauce, at this time, Ye Fei took a small piece of milky butter from the side and added it to the noodles, melted the butter with the temperature of the noodles themselves, and added a few basil leaves to it, and this superb Italian pasta was completely over.

After turning off the fire, Ye Fei took two clean white porcelain plates, and directly divided the noodles into two portions and put them into two plates.

Looking at the two plates of Italian noodles out of the pot, Ye Fei felt that all his efforts were worth it, because these two plates of noodles were already irresistible before they were eaten.

The noodles are duck yellow in color, the tomato sauce is bright red, and a few dots of crimson dried chili shavings are dotted on top, and then a few emerald green basil leaves, this is a plate of noodles that you will crave to make a great deal of pasta!

"What are you doing?it's so fragrant, huh~~ This ....... my God, this ...... You did this?"

I don't know when, Lu Zhijun had already packed up and walked over, and when she saw the two plates of Yi Li noodles made by Ye Fei, her small mouth opened wide, and her eyes almost popped out, and her face was full of incredulity.

Ye Fei heard Lu Zhijun's voice and hurriedly turned around, but after seeing Lu Zhijun's current appearance, this thing was directly stupid, he felt that the blood in his body was burning with a bang, and then they all rushed towards his head with their lives, there was too much blood in his head, and he always had to find a place to leak it, so Ye Fei's nosebleed ........ came out.