After passing the test of powder, Leng Mo began the kneading method mentioned in Tiangong Kaiwu.

"Wait a minute."

Leng Mo, who was practicing the mastery of weight, suddenly heard a voice with a very shallow impression next to him.

As soon as he turned his head, it was Chen Nongnong, who had never paid attention to him, and he asked suspiciously, "What's the matter?" ”

"Everything else is taken care of?" Chen Nongnong asked.

"It's done." Leng Mo said.

"No, you haven't dealt with it yet, the outfield is still busy, you have to remember that after the internal and external processes are perfected, you will only have time to practice, understand?" Chen Nongnong's tone was a little aggressive, which was very different from before.

Leng Mo, who couldn't figure out the situation, immediately said in order to avoid being scolded: "Go immediately." ”

"Kneading dough is a skill, and the strength of the beating is even more crucial, and once he starts practicing, none of the work he should do today can be done normally." Chen Nonnong said to Jing'er who was hiding on the side.

"That's right, I was negligent." Jinger smiled.

"You're often negligent, and since you've handed over the matter of training him to me, you'll have to do as I say, and you won't be able to get him to practice until half-past eight." Chen Nongnong said.

Jing'er nodded and said, "Okay, just do what you say." ”

A few hours passed, and Leng Mo finally saw the clock turn to 8:30.

He took turns running inside and out, wiped off his sweat, washed his hands, and was ready to start practicing with the powder of the leftovers.

The present is not like the future, because of the large number of casualties of the chef and the use of semi-mechanical production, so at present, all kinds of meals in the restaurant have a taste that he prefers, Leng Mo is now going to confirm the theory he once wrote, that is, why the flour in front of him, artificial is better than semi-mechanical production!

"The production time is not the complete ingredient of the delicious food, but the food made semi-mechanically, which loses a lot of time."

"If there is no food that contains time energy, the taste will decline at an accelerated rate, and the food will be tasteless."

In the past, I had been studying for a long time, but now I want to really experiment with cooking, Leng Mo was a little excited, and with trembling hands, he picked up water and sprinkled it into the flour, and then began to stir slowly.

But he only stirred it slightly, and a voice came from the left: "Is that what the book teaches?" ”

"I remember." Leng Mo has a good memory, and he believes that he is not mistaken.

"I also remember that, but what is taught in the book is the most suitable way for the writer, and you should have an impression of the noodles made in our restaurant during this time." Chen Nongnong asked.

"Yes."

"Since there is, then you shouldn't just take durum wheat, the box of pine wheat next door and the bucket of ordinary wheat should also be used at the same time, the production method in the book does not have to be used all, in our restaurant, you are familiar with the making of ordinary noodles and adding avocado to make these two, and then I will demonstrate the production of vegetables and fruits." Chen Nongnong said.

Her teaching policy is the same as that of most restaurants, rather than figuring out a bunch of techniques that you won't actually use, you should first master the skills that are necessary in the restaurant.

"Understood."

Leng Mo nodded, and immediately divided three blocks on the long table to place the flour, he was originally going to experiment one by one according to the book, but as soon as Chen Nonong reminded him, he noticed that he was negligent again.

Although the taste of the three types of wheat is different, the kneading technique is similar, he filled a large bowl of water, prepared the avocado, and began to knead the three types of dough.

Generally speaking, there are three types of hot water, warm water, and cold water.

Hot water dough, also known as hot noodles, is poured into the dough while stirring with hot water at 60-99 degrees, so that the dough is suitable for making steamed dumplings, siu mai, pot stickers, oil cakes, etc.

The warm water dough is made with warm water of about 50 degrees, which is easy to form and suitable for making various fancy steamed cakes.

Cold water dough is made by Leng Mo now, with a water temperature below 30 degrees to mix the dough, its dough is solid, tough, also known as dead noodles, suitable for boiling and branding, such as dumplings, noodles, pancakes and so on.

"If you want three lights to make noodles, then you must do the most basic three-step water addition method."

In the first step of the three-step water addition method, the flour is first placed in a groove, and then the water is slowly poured in, and the primary product is commonly known as snowflake noodles after repeated kneading.

In the second step, sprinkle some more water to make it into a lumpy dough called grape dough.

In the third step, press it into pieces, dip your hands in some water and start kneading the dough, and then wait until the dough is smooth and shiny.

Due to the previous days of knife practice, Leng Mo's hands were more powerful than before, and he quickly kneaded three oval doughs of different sizes under Chen Nonongnong's gaze, and then quickly formed, and the three round and smooth doughs appeared on the table.

"The dough is just the basics, it's still early to make the noodles, use up the flour before you get off work, and if you don't have enough to get a new one, you keep kneading the new dough until you leave." Chen Nongnong commanded, she noticed that Leng Mo's skills were okay, but his strength was not good, so she had to train more.

"Understood."

Looking at the three balls of very ordinary, pure, round and smooth dough, he obviously felt that his cooking skills were slowly improving, but as long as he could open the "Swallowing Time Sutra", he would definitely be able to speed up the ability to make up for the practical cooking, so Leng Mo was waiting, and the glass fruit must be obtained as soon as possible.

The years of bamboo and Xingchenhua already have a clue, and he plans to turn to Guan Zhen's best friend, Shangguan Ling.

Although Shangguan Ling has the fame of a tutor, he rarely teaches in the Chao Literature Academy, and his background is a mystery, but he is very optimistic about Leng Mo and a few other students, and he used to take them to his own countryside to stroll, and its park is so big that there is no boundary, but it is strange that he does not sell any vegetables to the market.

And the huge park is actually full of vegetables, some vegetables from new experiments.

If he remembered correctly, among the experiments in the entire area, there were years of bamboo and star flowers, so he would have to use that field to experiment with planting, Leng Mo believed that Mentor Shangguan Ling would help.

Before the end of today's work, Jinger specially walked over and said to Leng Mo: "Starting tomorrow, the work will be a lot heavier." ”

In order to train Leng Mo's physical strength, starting tomorrow, Jing'er will hand over all the things of handling kitchen waste in the field and garbage in the field to him alone, of course, this is what Chen Nonnong suggested.

In terms of making noodles, kneading the dough is only basic, and good noodles have to go through countless beatings, and then fold and pull to become noodles that can be served on the table in Ver Noodle Restaurant.

But the root of good noodles is to rely on the chef's own skills and strength after all, the current cold Mo is lacking in both, and even the preparation of ingredients is problematic, so after seeing the weakness of the kneading power, Chen Nongnong decided to directly double the work for him.

"Ordinary eateries don't ask for thrashing, but we will, because we're not ordinary pasta restaurants."

Early in the morning, Jing Er told Leng Mo the essentials of practicing dough and threw him a book on the essentials of Tai Chi, after all, the flour he practiced was the cost of the restaurant, and he would use avocado from today onwards.

"Pounding strength, Tai Chi essentials? Breakfast is different from today? I'll take care of all the garbage? ”

Leng Mo almost fainted, it turned out that he had to practice Tai Chi before beating noodles, and breakfast was actually made by kneading dough last night, and all the things such as garbage and kitchen waste were handed over to him, and the complexity of the work was doubled!

"The essentials of Tai Chi are definitely different from what is written in Tiangong Kaiwu, but you don't have time to try one by one, try to the most suitable dough beating technique for you, that is too wasteful of time, Tai Chi focuses on pushing, turning, shooting, hammering, shaking, you can quickly dissolve the gluten of the dough, and the work of dealing with garbage will make you busier, so you have to think about how to speed up the speed of completing each work, so that you can buy time to practice, do you have any questions?"

"No... No. Leng Mo wiped his cold sweat, he felt that this challenge was quite difficult.

"Farmers will continue to keep an eye on you, remember, reduce your mistakes, you can do a few days later without a single mistake in the outfield, but that doesn't mean that the infield will allow mistakes." Jing'er admonished.

Leng Mo heard the infield, and asked with a trace of doubt: "Will I start helping out today?" ”

"Normally, chefs will have assistants, but we don't, we can't divide much, washing fruits and vegetables, helping with the stocking, unpacking the goods, and filling less than two-thirds of the ingredients, it will be your new job."