Instead of high-gluten wheat flour and other starch-based additives that increase viscosity and plasticity, Jiang Yunfeng can only work the water used to mix the dough if he wants to turn the extremely viscous soba noodles from batter into dough. But what did he want to do? This problem not only troubles Kohei Soma and Erina Nagikiri in the rebel camp and other teammates, but also the Tozuki Ten on the opposite side.

Unlike Ji Zhiguo Ningning, who was carefully changing the leaky sieve of different pore sizes to filter the soba noodles over and over again, Jiang Yunfeng did not immediately process the soba noodles at first, but first took a large pot of water to clean the sorted out countertops, leaving no dead ends over and over again. After washing, bring a clean white towel to wipe off water stains. Sprinkle a handful of buckwheat flour and knead it on the table with your hands, use the strong water absorption of buckwheat flour to absorb the residual water on the tabletop, and finally evenly smear a layer of vegetable oil to make the table sparkle under the lights of the arena.

Looking at the reflective desktop, Jiang Yunfeng wiped the sweat from his forehead with satisfaction. Reconnect a pot of water and laboriously move it to the stove to turn on the high fire, and throw a pair of two broken cow thigh bones and a whole sheep backbone into the pot. On one side of beef and lamb ribs, the dried ginger slices, grass fruit, pepper, Kaempfera cinnamon, nutmeg, ginger, long pepper, sun-dried lemongrass grass, and Dahongpao peppercorns are pounded into minced pieces and packed in a gauze bag to tie the bag tightly to prevent the bag from loosening during the soup cooking process, and the spice dregs inside spread into the soup.

After carefully checking it several times and repeatedly confirming that the spice bag had been tightened, Jiang Yunfeng put it down and put it into the soup pot. Then he picked up a tray and ran to the display shelf where various auxiliary materials were placed, and selected a large number of vegetables to come back. The white radish is divided into thin slices, and the small tender carrots are only slightly cleaned. Peel off the outermost layer of the onion, split it with a knife, and pour it into the soup pot together with the previous two vegetables, Jiang Yunfeng stirred it and felt that there was still something missing. After bowing his head and thinking for a while, he had a flash of inspiration, grabbed a celery plant and a handful of knotted shallots, washed them slightly, and stuffed them into the pot, at this time, the soup pot was full of all kinds of vegetables and beef and mutton, and the original liquid surface had long been gone.

After covering the pot, Jiang Yunfeng finally picked up the bag of buckwheat flour and walked towards the shiny and reflective desk, and just like Ji Zhiguo Ningning, it went through several filters to remove the coarse particles in the flour and the chaff of the buckwheat. The difference is that Ji Zhiguo Ningning put the filtered buckwheat flour in a huge wooden basin, while Jiang Yunfeng piled it directly on the countertop, and dug a pit in the center of the noodle pile, seeing that this posture was to pour the water used for the noodles directly into this pit.

Just when the audience thought that Jiang Yunfeng was going to pour water and noodles, he threw down the powder bag and ran to the ground that was smashed by a hammer at the beginning, squatted down, and picked up a small broken stone to carefully examine its section. Overjoyed, he picked up a few palm-sized pieces and ran them back to the cooking area, threw them all into another stove to start a fire, and turned the blower to the maximum to turn into a bright blue flame to calcine the stones. Jiang Yunfeng didn't plan to waste the spare firepower, and brought a pot of water to prepare to cook noodles for a while. When he had done all this, he brought a stool and sat down in front of the stove, staring at the two burning stoves, as if waiting for a moment to come.

The moment the buckwheat flour was put into a special large wooden basin, Ji Zhiguo Ningning no longer observed Jiang Yunfeng's movements, but instead concentrated all his energy to start making noodles, before that, Ji Zhiguo Ningning first poured a small amount of high-gluten wheat flour into the large wooden basin, and the ratio of buckwheat noodles in the wooden basin should be nine to one in terms of quantity.

"Isn't the royal ratio of Ale~ soba noodles and wheat flour eight to two? Sister Ningning's stickiness is still not enough. Kohei Chuangzhen suddenly pointed to a small handful of gray-white cotton wool-like objects in Ji Zhiguo Ningning's hand and asked, "What is that?" Erina-chan, you see that Ningning-senpai mixed a ball of something very similar to cotton with soba noodles in a wooden basin. ”

"I don't think I've seen this thing anywhere, I can't remember...

Isshiki Hui said with a somewhat solemn face, "It is a dry Xiongshan Huokou fiber, which can be mixed and soaked in water in buckwheat flour to add a smooth and firm texture to the buckwheat noodles, and its own viscosity just makes up for the lack of viscosity due to the lack of wheat flour." ”

"Xiongshan Fire Crater? What is that.. ”

When Isshiki Huigang wanted to continue, Nagi cut thistle preemptively explained to the teachers and students in the audience, "Students, please pay attention to the gestures of Ji Zhiguo. After he reminded him like this, the audience noticed that Ji Zhiguo Ning Ning was slowly pouring water into the buckwheat flour mixed in the wooden basin at the moment, and then kneading it gently with her slender white hands. The dry flour was continuously kneaded clockwise back and forth by Ji Zhiguo Ningning's hands, turning into small gnocchi with distinct grains, gathering into larger gnocchi, and finally gathering into a whole large dough.

The serious look, the firm eyes, and the gently pursed small mouth are gathered on the delicate face of Ji Zhiguo Ning Ning, which is particularly charming, and the usual Ji Zhiguo Ning Ning has always given people a subtle and restrained quiet beauty like Yamato Nadeshide. She always follows behind the first Si Yingshi, and seems unknown compared to the other ten masters. The majority of ordinary students in Yuanyue rarely heard of anything particularly eye-catching about her, except that they knew that Ji Zhiguo Ningning was born in a famous family with traditional Japanese cuisine, and that she was the sixth seat of the Ten Masters of Yuanyue. But the students here today will redefine the idea that men are particularly attractive when they work wholeheartedly, and women are no different!

"Students, pay attention. Ji Zhiguo Ningning, the thumbs of both hands and the other four fingers interlinked, staggering and kneading the buckwheat flour. As you can see, the buckwheat flour evolves from the size of mung beans to soybeans and finally gathers into a whole dough and then breaks up. ”

"You can imagine using this method of mixing dough to keep the moisture to a minimum. How layered and flavorful the palate will be. "Nagi cut thistle's words, "By the way, I think everyone must still be wondering why Ji Zhiguo Ningning didn't follow the royal combination of soba noodles and wheat flour from eight to two. Reduce the amount of wheat flour and replace it with another ingredient that you have never seen before, and now I will reveal the answer to you! The cotton wool-like thing that Kinokuni Nene used to replace wheat flour is called 'Xiongshan Huokou', which is actually the fluffy fiber on the back of the leaves of the stinky mountain burdock. Produced in the Tomakura Mountains of Nagano Prefecture, the local population did not have enough wheat flour to act as a thickening additive for soba noodles, so the local ingredients were mixed with flour using 'Oyama Huokou' to solve the problem of poor adhesion of soba noodles, and unexpectedly obtained a great taste. ”

Speaking of this, Nagi cut thistle was a little helpless, "But this way of dealing with it still brings a side effect, after all, 'Xiongshan Huokou' is taken from stinky mountain burdock, so when the amount of buckwheat noodles is too large, the soba noodles will have a smell of burdock." In ancient times, there was a shortage of food, and people had no time to care about whether the noodles smelled or not in order to survive. Nowadays, the times are different, and they continue to follow the ancient method to make it, which is simply unacceptable to modern people. Therefore, Nene Kinokuni, who was born in the country of the famous Japanese cuisine, creatively fused the two, and today will weave a fantastic soba for everyone!! As a member of the central gastronomy organization that leads ordinary students forward, let us applaud Mr. Ji Zhiguo Ningning, who is as accurate as a textbook at every step!! ”

Thunderous applause and cheers resounded throughout the venue, and Ji Zhiguo Ningning, who had completed the heavy work of making noodles, raised his slender wrist, wiped away the overflowing sweat with his sleeve, and looked up at Jiang Yunfeng opposite. "What's wrong? Senior Sister Ning Ning of Ji Zhiguo, what advice do you have? Jiang Yunfeng, who had skimmed off the foam in the soup pot, turned around and saw Ji Zhiguo Ning staring at him intently, and couldn't help but ask.

"Senior Brother Jiang Yunfeng, did you just fool around like this and win all the way?" Ji Zhiguo, Ning Ning's eyebrows showed a thick disappointment, "An hour has passed since the cooking time, and you haven't even reconciled the dough." Perhaps you have been able to achieve victory through whimsy and your unpredictable knife skills before. But you won't be so lucky this time! Over the past 400 years, countless ancestors have devoted their lives to soba, and the historical precipitation in exchange for it has made soba bloom with delicious light, which you will never have in your life! ”

After taking a deep breath, Ji Zhiguo Ning Ning said coldly: "I admit that in other cuisines, maybe you have the strength to fight with me, but!" In the field of soba, you ~ don't have any chance to win me!! ”

Ignoring the ridicule of the students in the stands, Jiang Yunfeng smiled indifferently. After taking out his mobile phone and checking the time, he took the boiling hot water pot away from the stove, picked up the iron clamp and took out the red stones that were about to melt from the hot hearth, and put them aside in a large bowl full of water. 'Zizz! ~~~'The hot stones immediately made the cold water boil and tumble in the large bowl, and the violent reaction made the thick porcelain bowls shake on the countertop, and hot liquid continued to spill onto the countertop.

For a long time~ The porcelain bowl calmed down, and the stones that were originally put into the bowl went through a rapid and violent cooling process, and the principle of thermal expansion and contraction has been broken into a pile of gray-white powder at the bottom of the bowl, and the clear cold water in the bowl has also become most of the bowl of turbid hot water at this time. Holding the large porcelain bowl, Jiang Yunfeng carefully separated the stone slag crushed from the slag with a strainer, and after adjusting the concentration and temperature of the clean hot water many times, he dipped his fingers in a little bit to taste the taste, clapped his hands and said, "Senior Sister Ningning, I really don't have hundreds of years of accumulation like your Ji Zhi country." But I'm not happy about what you just said!! Because the skills I'm going to use next have also been passed down for thousands of years!! ”