"I'm done!"

While Chihuo was still processing the dough, his opponent Kenji Sakagami finally finished cooking the ramen.

Chihuo glanced at it roughly, fish plates, half-boiled eggs, barbecued pork, shredded green onions, seaweed, and all kinds of side dishes had entered his eyes.

In addition, the original chicken broth and miso were used as the soup base, and the other party handled the ramen in its own way.

This kind of ramen is really good.

But that's just the good thing.

In essence, this is still a very traditional Japanese ramen method, and there is not much innovation in it.

Unless it is like Ichiraku ramen in the future, even if it has not changed its tradition, its quality is far from what ordinary ramen can imagine.

No matter how ordinary a dish is, when it can be done to the extreme, it doesn't matter if it is innovative or not.

Moreover, is there really no innovation in Ichiraku Ramen?

No, as vaguely mentioned in the original book, the soup base of Ichiraku ramen seems to be extraordinary, and that is the secret of its true deliciousness.

Therefore, Chihuo didn't have any expectations for Kenji Sakagami's ramen.

No matter how delicious it is, can it compare to Ichiraku ramen?

So, Chihuo instead looked at the big barrel wood Yile who is currently serving as a judge "hand fight", which is his real opponent in the future.

The results of the judgment on the other side also came out.

The three judges unanimously agreed that Kenji Sakagami's culinary skills have improved.

Well, before the red fire is served, it is not yet time to decide the final victory.

At this time, Kenji Sakagami's unfavorable factors have actually appeared.

Even if he occupies a geographical advantage on the surface and has obtained various advantages, he still has a fatal weakness.

This is also the fundamental reason why Chihuo is confident that he can win!

Even if...... His own cooking takes a long time.

The main time was used to wake up, but the time that would have taken several hours to wake up was compressed to an hour by Chihuo's improved plan.

It's still a wait, but it doesn't feel like it's too far away.

Before the rest is over, Chihuo can actually start preparing other aspects of the dish.

Like what he's doing right now.

In addition to the noodles, the soup is naturally the soup that is important, and Chihuo is now boiling the soup.

In order to maintain the freshness of the dragon beard noodles such as "Peerless Beauty", the soup is mainly light and delicious, and the soup is best boiled with seafood and other ingredients.

In fact, the recipe of modern dragon beard noodles is exactly that, and Chihuo only uses it, and does not add its own creativity to this aspect.

Put the cuttlefish, eggs, grass shrimp, clams, shiitake mushrooms, fish fillets, and pea pods into the pit, pour in some seasonings, and cover over medium-high heat for 4 minutes.

Now the main event is here, and then it's time for Chihuo to revise the recipe.

He took out another pot, filled it with half of the water, then put a lotus leaf in it and began to cook.

This is the same as before, neither the original recipe of "Peerless Beauty Noodles", nor the formula of modern dragon whisker noodles, but his originality.

As the so-called safflower with green leaves, the countryman with the beauty, there is no separation.

This is no longer "Peerless Beauty Noodles", but Chihuo's special "Guoshi Beauty Noodles".

So......

For dough, the focus is on the "flowers".

For noodle soup, Chihuo introduced additional "leaves".

The "lotus leaf soup" he made is the key to the soup base.

When the ingredients and soup base are finished, it's almost time to go back to the original part.

That's the most important "noodle" in ramen!

Nearly an hour has passed unconsciously, and the dough, which has been steamed several times anyway and left to rest for so long, is also time to restart.

As the red fire opened the lotus leaves, the petals were calmly shaken off by him with the technique of "Tai Chi Qigong Palm", and the white dough with pink reappeared, and a refreshing fragrance was directly exuded in the air.

This represents a complete success in the processing of the dough by the red fire.

He used to add little water to the dough and beat it to make it tight, but now he doesn't see this at all.

The dough now has a softness on the surface, but it does not show a sense of dampness because of this, and it fully meets the expectations of the red fire.

The timing must be extremely meticulous, otherwise it is impossible to do it so perfectly.

Next, Chihuo took a deep breath and began to pull the dough with both hands, grabbing both ends of the dough and shaking, in order to keep the force on his hands even, Chihuo almost fell silent in his mind.

The technique of "Tai Chi Qigong Palm" was once again used by him to the extreme.

The key step in the ramen technique of dragon beard noodles is to cross the noodles and fold them repeatedly.

It's like one chopstick is easy to break, but multiple chopsticks are hard to break easily.

The key to dragon beard noodles is to be fine. How to do it? Naturally, it is necessary to use the cross-folding technique to stretch the surface to the extreme.

The pulling method of the dragon beard noodles is also particular, if you really pull it, then most of the exchange is the end of the noodles being pulled off.

The so-called "pull" is not really to "pull", but a "shake" word.

Shake and stretch, shake and stretch repeatedly, and the noodles are self-contained!

The use of "Tai Chi Qigong Palm" and the use of qi enable Chihuo to make ramen more nuanced.

The noodles are getting thinner and thinner, and when the red fire shakes the noodles, the delicate noodles dance like silk and sparkle under the action of light.

He doesn't know Ah Fei's methods, but he has tried his best to imitate and do his best.

Chihuo has already achieved his own extreme, pulling his face by ten buttons, which is his current limit.

The buckle is the number of times the ramen is folded in half.

The dragon beard ramen made by the imperial chef for the emperor in ancient China actually only reached 20 buckles, and Ah Fei was almost at this level.

Of course, Chihuo's level is not up to the level of the imperial kitchen, as a new chef who has just been able to apply what he has learned, being able to reach ten buckles in a short period of time is already a credit to the talent of the panda people and the "virtual kitchen".

However, he also used his "Tai Chi Qigong Palm" to help, so that his ten buckles were almost not much worse than others' fifteen buckles.

In the end, it was the noodles as thin as a hair that were put on the board, and Chihuo couldn't help but breathe a sigh of relief when he looked at the noodles that hadn't broken a single one.

This is not an easy task, and it is not easy to do this step when I first practiced.

The "Tai Chi Qigong Palm" did play an important role, and he could not do it at all until he comprehended this technique.

Ordinary people do this step, but they need to sprinkle the dough to make it sticky so that the strips are not sticky, so that they can be folded and buckled into silk.

However, that kind of method will eventually affect the taste, and it is not at all comparable to Chihuo's current method.

Now it's almost time to sprinkle the dough and finalize it.

Noodles are flour that is sprinkled on a cutting board when rolling dough.

The purpose of making the noodles is not to make them easier, but just to remove the stickiness of the noodles and make them less likely to stick.

The noodles are finished, and the red fire begins to fry the noodles.

Heat the noodles once in hot oil to avoid breakage and stickiness when cooking.

The temperature of the oil is very important, it should not be too high, and it should not be too low.

Also, it must be gentle. Put the rolled noodles lightly in the oil pan, gently pluck the noodles with chopsticks, fry them until they are firm and light milky yellow, and gently remove them from the pan.

In the prepared large bowl, pour the lotus leaf soup one by one, then put the noodles into the soup, and arrange the other ingredients neatly on the noodles, pour the soup together, cover on medium-high heat for 2 minutes.

Yes, the bowls used here are all capable of cooking.

Through the final cooking, the soup, ramen, and ingredients that were originally "fighting for each other" gradually merge into one.

In the end, after sprinkling some green onions, what was formed was the special "Guoshi Beauty Noodles" of Chihuo!