The three distinguished GO executives followed Jiang Yunfeng's action demonstration, completely ignoring their own image, bending their legs and squatting on the chair with one hand holding the noodle bowl, eating and drinking. The handsome French guy Charum was very happy to eat a bite of noodles and a piece of meat, and he took the time to wipe his mouth and said, "After adding aged vinegar, the original strong, mellow and a little hot noodle soup instantly became lighter." The sour taste that reverberates between the lips and tongue is really pleasant!! ”

Esther gnawed on the clean lamb ribs, not wanting to let go of every touching taste. There is no time to comment.

Anne, the first-level executive officer, did not care about her own image, holding the sea bowl with both hands and drinking the noodle soup. The big bowl was placed on the table with a puff, grabbed his sleeve and wiped off the red oil stained on his lips very casually, jumped off the chair lightly, changed to squatting and said, "Jiang Yunfeng's suggestion is really magical, just changing the posture of eating noodles can allow the eater to experience a completely different flavor, but this round squeezed buckwheat noodles and Miss Ji Zhiguo Ningning's hand-rolled dough skin, the original flavor of the noodles and buckwheat cut out with a folding knife is even stronger." I guess it's because Jiang Yunfeng chose Sanfan noodles and it has a lot to do with it, right? ”

"Sanban powder?" Faced with Anne's question, Jiang Yunfeng was confused, "Wheat flour is divided into high gluten, medium gluten, and low gluten, I know these." In China, buckwheat flour is a uniform standard, and I have never heard of any other sanban flour. ”

Seeing that Ning Ning looked at himself with incredible eyes, Jiang Yunfeng hurriedly explained, "Senior Sister Ning Ning, I didn't lie to you~ I really don't know that soba noodles are divided into three grades in Japan. ”

"And how did you choose the buckwheat flour just now?"

"Look at the color first, then knead it a little bit, and finally smell the smell." Jiang Yunfeng quickly ran to the display cabinet, took three plates of soba samples, and reproduced his selection process in front of everyone, "Select buckwheat flour to see the color." There are trace amounts of carotene in buckwheat, so the flour should be milky white or yellowish in color, and after adding a whitening agent, an oxidation reaction occurs, and the flour becomes snow-white or miserable white. For example, the whiteness of this one is a bit too much. "The most delicate and white of the three plates was launched.

"The second is the feel, buckwheat belongs to the category of coarse grains, so the texture of its flour should be a little rough and astringent. In addition, I asked about the taste, and in the end, the flour was yellowish in color, and the wheat flavor was the strongest of all the samples, so I chose it. After Jiang Yunfeng finished speaking, he felt that except for Ji Zhiguo Ning Ning, the eyes of everyone looking at him had become incredible, and even a little weird. I can't help but ask, "Is there anything wrong with what I said?" ”

"Hehehe~ I really don't know if you should say that you are lucky or... Forget it~ "Anne shook her head with a wry smile, "After each buckwheat is peeled off its shell, it will be divided into three grades according to the screening, the so-called Ichiban powder refers to the germ flour ground out of the germ of buckwheat seeds, and the soba noodles rolled out with a germ noodle have a delicate and smooth taste, do not rotten after being cooked for a long time, and are fragrant and sweet. It's just that the starch and maltose content are high, and if they are exposed to the air for too long after cooking, they will stick together and cannot be separated. ”

"Fen flour is made by grinding the embryonic part that wraps the germ, and buckwheat has the best balance between aroma and taste, that is, the plasticity is the most prominent. It's Jiang Yunfeng, the plate you chose, the flour is yellowish in color, and the texture is astringent. It is made by grinding the cotyledons that are left with the seed germ extracted. The taste is slightly reduced, and the stickiness is the worst, but it is also the part of the buckwheat with the strongest flavor. ”

"In this way, the flour used for the soba noodles of the senior sister of Ji Zhiguo is...

"That's right!" After the taste was completely lost, Esther said, "Miss Kinokuni Nene uses the finest buckwheat flour from Honshu to the western island, and combines the handicraft skills of the Kinokuni family for hundreds of years to make the soba noodles soft, glutinous, sweet, smooth and refreshing. Let us have the illusion of ascending to heaven, and its delicious taste is really rare in the world! ”

The chief judge, Anne, tapped the table a few times, so that everyone's attention was focused on her, and then slowly said, "The evaluation and tasting are over, and now we will enter the judgment part." All three of us already have a winner in mind, Easter, you can talk about it. ”

"Yes, Anne First Executive." Esther nodded slightly, "The winner has been unanimously approved by the three of us. There was no controversy over this decision, but the dish allows us to experience the unique flavor of buckwheat, the noodle recipe is the product of the wisdom of the ancients thousands of years ago, and the toppings and soup base are the culmination of modern pasta, a bowl that transcends time and space. The moment we eat it, it seems that we can have a long talk with the ancients. ”

It's straightforward enough to say that, the audience and emcee Rei Kawashima both know who the winner is talking about Easter. Ji Zhi Kuni Ning naturally understands that as the heir of the Kanto Ki no Kuni, a famous traditional Japanese cuisine, he actually used the family's best soba noodles to defeat in the halberd duel, which made Ji Zhi Kuni Ning Ning, who has always been responsible for carrying forward the family skills, unacceptable, and hurriedly said, "Is there something wrong, he is just a coincidence, and he uses inferior Sanban noodles... ”

"Miss Ninene !! Norikoku" Charum stared at Ji Zhiguo, Ning Ning said coldly, "Are you questioning the professionalism of the GO executives?" ”

"No. No... I was just.... It's just that... Under the fierce eyes of the high-ranking people in Sharum, Ji Zhiguo Ningning, who had always been strong, only looked at each other for a short time and then was defeated.

"Miss Ji Zhiguo, it is unacceptable to be defeated in the field that the family is best at, and it is normal to think that the judges must have said something or made a mistake. But there is an old Chinese saying that 'facts speak louder than words.' 'Have you ever tasted the food you brought out today?' After reading the information, Anne said softly to Ji Zhiguo Ningning, "You should still have a backup of soba, right?" Please try it for yourself. ”

"Now that the judges have decided on the winner. Do I still need to taste it? ”

"It's necessary, because the soba you made with your own hands is waiting to show its owner its good side."

Although he didn't understand the meaning of Anne's words very well, Ji Zhiguo Ningning still picked up a wisp of noodles that he had rolled out by himself according to Anne's words, dipped it in the sauce and ate it in one bite. Well~~~ It's still as smooth as usual.,Delicate,Sweet,The original fragrance of buckwheat。。。 Alas?

Fade!

The wheat flavor of the soba noodles is slightly lower than that of the usual home-made noodles, and the temperature of the noodles is a little lower. Ji Zhiguo Ning Ning instantly seemed to understand why Anne wanted to taste her own food herself, quickly put down the dipping cup in her hand, and pulled over the bowl of noodle soup that Jiang Yunfeng gave her. The chopsticks slide over the grease layer on the noodle soup, and the steam slowly rises. This time it was no longer Jiang Yunfeng, who wanted to deal with enthusiasm like before, and it meant to eat a noodle. Instead, a big clip is mixed with beef and sent into the mouth.

"It's better than mine. But why? Is there no way I'm negligent in my cooking steps? ”

"It's room temperature, room temperature!" Nagi Alice in the iron cage said loudly: "The main component of the flavor of buckwheat is the composition of volatile aldehydes in flour, which I have expounded in a paper "On the Relationship between Aroma and Temperature of Food" published in Science magazine, one of the world's most authoritative academic journals, a few years ago. It is mentioned in the article that the volatility of aldehydes will change with the temperature of the surrounding environment. In addition to the ambient temperature is the main reason for the attenuation of aldehydes, the attenuation of volatility is also very related to the types of aldehydes contained in the food itself, after all, the molecular structure is different。。。。。。 ”

"Alice-chan~ Can you summarize the central idea of your paper in layman's terms?" Confused by the chemical formulas and academic vocabulary that kept popping out of Alice's mouth, Kohei Soma couldn't help but interrupt her lecture.

“。。。。。 In layman's terms, the dish is cold and not delicious. ”