As time went by, Sikong Yao felt that she had become more and more proficient, and she was beginning to be able to whip the cream with ease, and a strange touch from her fingertips made her even more sensitive.

This sensation allowed her to feel the changes in the cream in different situations, and further felt the flow and movement of the air, which meant that Sikong Yao was not far from fully mastering the art of whipping cream.

A sense of curiosity surged in my heart, what would happen if I continued to pass through this saturated state?

Sikong Yao suddenly accelerated the stirring again, and found that the cream that had been formed had become extremely viscous, and it was very difficult to stir, but after she swung a few more rolls vigorously, the sense of imprisonment suddenly disappeared, and the cream in front of her was also depressed, and when she lifted the blender, she could even see some liquid.

"It turns out that this is the state of oil-water separation...... Sikong Yao groaned, silently remembering this touch in his heart, this feeling is the critical point of hand-beating cream.

When I use a machine to whip the cream, I can't feel this wonderful touch at all, so although I am very familiar with the cream, when I actually operate it, it seems to have a strange feeling of re-understanding.

Time passed in a flash, and in the blink of an eye, the sun began to become violent, and when everyone was tired and sweating, they realized that three hours had passed since the start of training.

These three hours are an ordeal for a significant portion of the population, by comparison. Sikong Yao's work was very easy, because she said that there were only three things she touched, cream, a blender, and a mixing basin.

For example, a little brother who makes stir-fried vegetables, in addition to washing vegetables, also has to pick and cut vegetables, and then has to stir-fry and put them on a plate, and several processes are taken in turn. It's already capable of exhausting people half to death. And the temperature of the stove is frighteningly high, and you can feel how hard he is working from the clothes he looks like he has fished out of the water.

High-intensity work also means a lot of physical exertion, and wearing navy blue will naturally not treat these hard-trained team members. Same as breakfast. Dai Zangqing also prepared a nutritious lunch for everyone. No one in training was invited to come and eat, but if someone came, they could get food. The time lasts until 2 p.m., when it will be replaced by afternoon tea.

The three-hour high-pressure training had already drained many people's physical strength, and they thought that the things they ate in the morning were so rich that they didn't even need to eat lunch, but now they realized that if they maintained such high-intensity work, they might not be able to eat five meals a day.

Some people who were already tired began to stop the work at hand, and immediately came to the dining area to rest, once there were people to start, naturally there were people following suit, after all, if you take the opportunity to take a break, it is also conducive to the recovery of physical strength, Sikong Yao finished the cream on hand, and was also ready to take a break.

As the saying goes, eat a good breakfast, a full lunch, and a small dinner. But it's not easy to achieve a balanced and nutritious meal, especially the rush lunch, which many people often cope.

Although people's body self-regulation ability is very strong, and there is no problem if you don't eat well at one or two meals, but after one or two years, three or five years, sooner or later there will be problems, for example, some office workers who eat boxed lunches for a long time often feel fatigue and backache and grief, which is caused by not paying attention to lunch.

Lunch is the most important of the three meals a day, providing the heaviest energy and nutrients for the whole day, occupying half of the position, and playing a role in the replenishment of physical and mental strength throughout the day.

Therefore, it is necessary to have enough carbohydrates for lunch, so that you can provide the sugar needed for mental work. Carbohydrates mainly come from cereals, it is advisable to choose cereals with high starch content, such as rice, noodles, etc., to avoid foods containing more sucrose, such as sweets, beverages, etc., which are easy to cause obesity and should not be used as staple food.

Yangchun noodles are also known as smooth noodles, clear soup noodles or clear soup noodles, the soup is clear and fresh, light and refreshing. It is a famous Han noodle snack in the Jiangnan area, as a major feature of Yangzhou. Folk habits call the lunar calendar October as a small spring, and the Shanghai Jingyin language takes ten as a spring. In the past, this noodle was sold for ten yuan per bowl, so it was called Yangchun noodles.

The most important thing to make Yangchun noodles is fried scallion oil, the taste of purple onion is relatively fragrant, the fried scallion oil taste is very strong, and the onion crisp fried golden brown is also very delicious, add it when you add it when you drink wine and mix cold dishes, and put it in when you make fried rice, claypot rice, etc., and the taste instantly becomes very special!

Speaking of Yangchun noodles, people may always think of a very clear and sour meaning, thinking that Yangchun noodles have no oil and water, and the food is tasteless, but it is not.

Although the most important thing to make Yangchun noodles is fried scallion oil, the oil is very particular, and good lard must be used to ensure the fragrance of scallion oil and noodles. Yangchun noodle soup and white noodles seem tasteless, but in fact, the essence is in the scallion oil, so if you want to make a bowl of Yangchun noodles, the steps of the scallion oil should not be sloppy. This fried scallion oil can also be mixed with cold vegetables, mixed with rice, or after the onion crisp is removed, use the remaining oil to fry vegetables to eat, the taste is no worse than shrimp oil, and when eating noodles, drizzle a small spoonful of scallion oil, the calories contained in it are actually comparable to a piece of chocolate of 50 grams.

In addition to choosing cereals, it is better to have whole grains in your lunch, so that your blood sugar will be more stable in the afternoon, and the release will be slower, so that the source of sugar in the brain will last longer, so corn is also a strong player.

Cook the raw corn, peel off the corn kernels, take three spoonfuls of flour and put them in the container, add a spoonful of custard flour and mix well, put the corn kernels inside, and turn them with chopsticks to make the corn kernels evenly stick to a layer of flour.

The fryer sits on the fire and heats, pour in half a catty of peanut oil, put the corn kernels into the hot oil when the oil temperature is 6 hot, fry it quickly to golden brown, take out the oil control, grind the cooked salted duck egg yolk into the end, put a small amount of bottom oil in the wok, put the salted duck egg yolk in warm oil when it is hot, put the fried corn kernels after seeing the slight foaming, and quickly stir-fry a few times out of the pot.

According to this method, it is a typical Huaiyang dish classic egg yolk baked corn, also known as Jinsha corn, crab yellow corn, etc., its delicious taste is deeply loved by the public.

The second essential thing for lunch is high-quality protein, because protein can improve the body's immunity, help stabilize blood sugar after meals, and provide energy for the human body, so it should not be underestimated, the main source of protein is naturally meat, fish or chicken are good choices, but Dai Tibetan Qing is painful and uses beef.

Beef is known as the proud son of meat, and its rich taste has always been talked about, but its high price is also prohibitive, and the fresh beef sold on the market is about 40 yuan a catty, and in the inner courtyard, it is as high as 120 cooking points.

Beef itself is low in fat, but high in protein, and it is extremely tasty, so it doesn't need much frying, and it can be coveted just by frying it.

When the two sides show a beautiful caramel color, you can add some butter, bevel the pan so that the butter gathers at one end, and then use a spoon to constantly turn the hot butter and pour it on the surface of the beef, so as to slowly pour the beef to ensure that the beef has a full juice and maintains a tender taste.

After the lesson of the morning, everyone also understood the importance of maintaining enough calories, so they unconsciously ate more for lunch, but Sikong Yao didn't think so, just ate a piece of steak, but didn't touch the Yangchun noodles.

The reason for doing this is that Sikong Yao understands that if you eat too much in one go, coupled with the fatigue of the body, it is easy for the body to enter a dormant state, which will lead to a significant decline in physical function, anyway, lunch is served until two o'clock in the afternoon, and you only need to eat again during this period.

When he saw that some people around him had fallen into a state of fullness due to excessive food intake, Sikong Yao couldn't help but feel glad that experience was something that needed to be summarized and utilized, rather than blindly obeyed.

After eating lunch, Sikong Yao counted the cream he had already whipped, and processed ten catties of cream within three hours, if he continued in this state, there would be no problem in reaching the standard passing line, but Sikong Yao still vaguely felt that something was wrong, would such high-intensity training really not bring side effects to the body?

Sikong Yao's relaxation at this time has a price, although the others are tired and sweaty, but if you compare carefully, you will find that they are all in a state of back and forth, and almost all the muscles in the whole body are used. In contrast, Sikong Yao just kept repeating the rotation of his arms and kept maintaining this position for a long time, was there really no problem?

Just as Sikong Yao was thinking about this problem in her mind, what she was worried about came faster than she expected, and she suddenly felt an indescribable wonder in the muscles of her arm, the feeling was not prominent, nor sharp, and even faint to be imperceptible, as if the previous fatigue had been swept away and all gone.

However, this is not a cause for good fortune, because it is not necessarily a good thing when one does not feel pain. The reason why people feel pain is because the body has a self-protection mechanism that can alert the brain through the transmission of pain, so as to avoid danger. (To be continued......)