Morning. Pen fun and pavilion www.biquge.info

Half past eleven.

The location, located in the kitchen of the villa on the top of the majestic mountain.

Kazama tied a red ribbon with the classic logo of Lan Feihong on his forehead, took off his blazer, and elegantly put on a white apron for himself!

The kitchen counter is filled with washed main ingredients and side dishes.

Basically, they are some wild vegetables and some crabs and small fish brought back by Megumi Tando, and some vegetables and meat are stored in the refrigerator, so although the ingredients are not very high-end, they are still quite hearty.

However, at this moment, he was standing in front of the kitchen in a daze, and the whole person was stunned.

It's not because he was stumped to cook, but because, standing in the kitchen, he was shocked to find out how much he had misunderstood "The Little Master of China" and Lan Feihong before!!

Originally, he thought that "The Spirit of the Halberd" and "Food Hunter" were better than "Little Master of China"!

However, when standing in the kitchen, as Lan Feihong's consciousness melted into his mind, he felt embarrassed by his ignorance. Because, the food hunter relies on digging out the taste of the ingredients themselves, and the spirit of the halberd relies on the ability to be similar, which sounds very mysterious, but in fact, in terms of technology, all the way is specialized and refined, all the way is wide and complex, and the technology of the Chinese master will not be inferior, but relying on its own chef ability, the skill has climbed to the extreme!!

Therefore, Kazama is embarrassed by his previous misunderstanding.

Behind him, there was the gas stove, and all three stoves were bursting with indigo flames, yellow flames, and the sound of the blast accompanied by the sound of the flame hunting!

One of the casseroles, with its lid closed, was making a boiling sound, and the smell of it filled the kitchen.

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Megumi Tanzo and Eri Fukatsu stood on the sidelines, blinked their eyes, and their fair skin seemed to be stained with a layer of red, and asked, "Master Chef, what are you going to cook?"

Kazama woke up.

Finally, he glanced at the kitchen counter and said slowly: "There are a lot of ingredients, you can make a few dishes to eat, anyway, we have a lot of big stomachs here, so I'll make a white case first." ”

Kazama's own cooking skills can only be said to be good, and this is good, it can only be said that he is good at red cases, especially only good at home cooking, and he is not very proficient, and he is simply a novice in other aspects.

However, Kazama can easily obtain culinary knowledge in Lan Feihong's culinary awareness, according to our traditional Chinese saying, the chef's profession can be roughly divided into two types: "red case" and "white case".

The so-called red case is the most common kind of chef in everyone's daily life, and under their hands, eight major cuisines were born in Greater China, which have only been perfected today.

The white case, as the name suggests, is to make pastries and related pasta work, because the noodles are basically white, so it is called the white case, this kind of white case chef, is not involved in stir-frying.

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In general, the white case is responsible for the production of cakes and pastries, and the internal case is divided into large cases and small cases.

The big case is responsible for the bulk of pastries, including handmade noodles, wonton wrapper rolling, and the production of various buns, steamed buns, flower rolls, dumplings, etc., and the small case is responsible for the production of banquet dim sum.

Of course, this is between the elderly, and when it comes to cash, the pastry series is divided into middle and western pastries. In addition, when you go to the island country, there are also traditional Japanese noodles from the island country.

However, Lan Feihong has studied Chinese cuisine all his life, and he does not know much about island cuisine and modern pastries. In other words, the original Kazama's vision is even narrower.

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Let's talk about it again.

In the entire Chinese small master, the one who is known as the 'first pastry master in the mainland' is Master Xie. In addition, there is also Logan, the pastry king with terrifying strength, who also shines in the food industry of an era and has won the recognition and respect of countless people.

And Lan Feihong.

Kazama Hui accepted the consciousness and learned that this kid can basically do everything as long as it is Chinese cuisine, and his cooking skills are very superb, whether it is cutting or using fire, the movements are gorgeous and exquisite, or how can he say that he is an all-round genius Ah Fei?

But the real pride is the bowl of "dragon beard noodles" made in the preliminary round of the Grand Chef Competition!

Therefore!

Kazama's first course is to recreate this legendary 'dragon beard noodles'!

"First of all, let me meet first. Kazama took out a packet of flour and said slowly in his heart.

There are four main processes to make a dough, namely 'dough', 'kneading', 'leather' and 'forming'.

The so-called dough is the process of blending flour with other auxiliary materials, such as water, oil, eggs, etc., and making a dough embryo.

Kneading the dough corresponds to the 'heat', which is just as important as the second step after the dough.

Just as the Chinese little master, the pastry king Luo Gen said, the essence of pastry technology has two points, one is 'dough', and the other is 'kneading' two steps, which can also be seen from the processing of dough.

As for the latter two, let's not talk about it for the time being, in general, these need to be studied and practiced diligently, if it weren't for Kazama Hui receiving Lan Feihong's consciousness, he would have to practice for more than ten years before he dared to make noodles for others.

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Kazama put the ingredients on the board, and with his clean hands, he picked up the basin next to it with his right hand, and the water gathered in the flour pile, creating a beautiful volcanic lake-like scenery.

"Cold water!"

Seeing this, Megumi Tian exclaimed in a low voice.

Cold water.

This detail says a lot.

In this process, three kinds of water are used: cold water, warm water, and hot water. The process of mixing noodles began.

"Oh, what's the difference with hot water?" asked Eri Fukatsu, puzzled.

Megumi Tazo stared at Teru Kazama's movements and explained in a low voice, "There is a difference, and the difference is big. Because, hot water dough is also called boiling water, hot noodles. The water temperature is generally 60 to 100 degrees Celsius, because under the action of hot water, the protein in the flour is coagulated, and the water is decomposed, the gluten is destroyed, the starch absorbs a lot of water and expands into a paste and decomposes the monosaccharide and disaccharide, so it forms the hot water dough glutinous, the strength is small, the finished product is translucent, the color is poor, but the taste is delicate, rich in sweetness, and it is easy to ripen when heated. ”

"Oh. Eri Fukatsu suddenly realized.

Megumi Tazo continued to whisper, "Hot water dough is suitable for steamed buns, steamed dumplings, siu mai and pot stickers. ”

"And cold water dough has three main characteristics, strong toughness, strong tensile force and dull!"

"So, what he did could only be..."

Eri Fukatsu's eyes flashed, "Noodles?"

"Yes, it's noodles!" Tian nodded affirmatively.

In the theory of cooking, there is no doubt that Megumi Tazo's experience is definitely better than that of Eri Fukatsu.

So, Eri Fukatsu just nodded after listening.

"Look, the chef is starting to make friends!" said Megumi Tazo in surprise!

It's as if something terrible has happened!