After all the cold water was added to the basin, the flour in the basin had completely turned into a flocculent shape under Qin Lang's stirring.

Next, it's time to knead the flocculent flour into a dough.

After the "three lights", seal the basin with plastic wrap and relax for about 10 minutes.

The relaxation process is to allow the moisture inside to fully combine with the dough.

The dough has better toughness so that it does not break during subsequent pulling.

"Chaka!"

It's time for me to perform!

There was no need for Qin Lang to say more, the spicy and spicy, who had already been familiar with the process several times, had already triggered a mysterious acceleration force and applied it to the dough.

At the end of the ten minutes, Qin Lang uncovered the plastic wrap, took out the dough and placed it in the dough table to continue kneading.

After the relaxation of the dough, the feel is significantly softer, and the kneading process becomes more labor-saving.

When the surface of the dough takes on a smooth and delicate texture, the kneading is finished.

Divide the dough into small half-fist-sized pieces, roll each into strips, brush the surface with oil, cover with a damp cloth, and let the dough rest for half an hour.

After the dough is rested, the agent is flattened and rolled into a rectangular shape, and three to four stripes are pressed with chopsticks before being stretched.

Wait until the agent is stretched to a length of one or two meters, and tear it along the stripes.

This is the end of a ripped paste.

After pulling all the agents in the same way, Qin Lang's gaze fell on the other side of the table.

Next, it's time to start making oily noodles.

Cooking with oily noodles is as simple as ever.

If you don't count the time to pull the noodles, a few minutes is enough.

"Grunt, goo, goo!"

Everything is ready!

Under the control of the fluctuation of Nianzhi, a basket of cabbage that had been processed with fresh and full of fresh fell in front of Qin Lang.

On the other side, the water in the cauldron in charge of boiling water is also boiling.

Put the noodles into a pot and cook for two minutes, then add the juice with aged vinegar, light soy sauce and sugar, and add them to a large bowl that has been washed and prepared to hold the oily noodles.

Wait until the noodles are cooked, remove them with a grate and add them to a bowl.

Cut off the root of the cabbage to separate its leaves, put it in a pot and blanch it for 30 seconds, then remove it and place it around the boiled noodles.

Finally, add minced garlic, green onions, white sesame seeds, and chili noodles to the bowl, and let these seasonings pile up a small mountain in the middle of the noodles.

Looking at the bowls of oil-splashed noodles taking shape rapidly, the red of the chili noodles and the green of the cabbage complemented each other, and the egg treasure and the spicy swallowed their saliva in unison.

It's just the last step!

Looking at the eleven large bowls in front of him, Qin Lang began to heat the oil.

Seven bowls for the judges, one bowl for the opponent.

The remaining three bowls belonged to him and the two little ones.

Wait until the oil is slightly smoking, scoop it up with a pot and spoon, and pour it on the prepared seasoning.

"Zila-"

Along with the sound of oil that echoes in the kitchen, the rich aroma of chili noodles, white sesame seeds, minced garlic, and green onions is stimulated by the hot oil, and then intertwined.

Immediately after that, there is the second splash.

"Zila-"

In the same crisp aroma of oil, the seasoning blended with the hot oil quickly sinks and begins to drill down the gap between the noodles and the bottom of the bowl, allowing the flavor to penetrate deeper into the noodles.

Immediately after that, there is the third splash.

"Zila-"

The dough tightens quickly under the sweep of hot oil, which is similar to fried gluten, and the subtle changes in the internal structure allow it to present a firmer texture.

Three splashes of hot oil, and a bowl of mouth-watering oily noodles is completed.

Qin Lang did the same, poured hot oil on the other ten, and then loaded them into the kitchen cabinet cart together.

"Let's go, we can get out."

"Ding—"

On the other side, in Liu Tianchen's kitchen, a prompt sounded as Qin Lang walked out.

"Qin Lang's cooking is over? It's fast!" Liu Tianchen, who was immersed in cooking, was not affected by this, "But my cooking is also over."

"Then let's see how big the gap is between me and Qin Lang!"

He quickly finished plating, put the dishes in the kitchen cabinet cart and pushed the door out.

…

"Hello seven judges." Qin Lang bowed slightly, and then opened the kitchen cabinet car.

Under the control of the fluctuation of the mind, a piece of oily noodles was sent to the judges.

Feeling the rich fragrance that came to their faces, the seven judges had a look of surprise on their faces.

"Oily noodles, please taste them."

"Ding—"

When the bell rang, Liu Tianchen pushed the car out.

He happened to hear Qin Lang's last words, and the expression on his face suddenly became exciting.

It's not a big meat bun?!

"Puff~"

Seeing Liu Tianchen's expression as he wished, Qi Xiaoyu covered his mouth in the audience and laughed, "I knew that I would bring Qin Lang's filming equipment and record this scene."

"You can be a man!" Du Weiwei on the side also couldn't help laughing, and gently patted Qi Xiaoyu's shoulder at this moment.

Zhao Chen on the side was not interested in the concerns of the two women.

He sniffed, and he could still smell the smell of oily noodles as he sat in the audience.

I'm so hungry...

It was quiet in the judges' seats.

It was so quiet that the sound of the judges "sucking" and eating noodles was particularly clear.

Liu Tianchen looked at the seven judges' somewhat savage appearances, and his face twitched slightly.

He pushed the kitchen cabinet station to Qin Lang's side and whispered, "The food bucket dish you took out is actually not a big meat bun?"

"It was just dinner and video footage the day before yesterday." Qin Lang shrugged.

That's exactly what happened.

Liu Tianchen felt that he was too naïve.

Smelling the rich fragrance that was in the air at this moment, he couldn't help but swallow.

Just smelling this fragrance, he had an intuition that this delicacy called oily noodles that Qin Lang took out would be delicious.

When the voting is over, he must taste it.

Soon, the seven judges finished eating the small portions of oily noodles prepared by Qin Lang.

"Liu Tianchen, you can start." Huang Liang took out the mouthwash to wash away the residual smell of oily noodles in his mouth, and motioned for Liu Tianchen to show his dishes.

"Okay."

Liu Tianchen took a deep breath and brought out the dishes in the kitchen cabinet cart to the judges.

"This is the beef noodle in clear soup I made, please try it."

The name of the dish is very simple, and the ingredients themselves are not complicated.

Although Qin Lang hadn't eaten it yet, he had already roughly guessed its method from its appearance and the name of the dish.

On the judges' seat, Huang Liang picked up a piece of thinly sliced beef and put it in his mouth with boiled handmade noodles, with a little more surprise on his face.

Liu Tianchen, this child, has really fast progress in cooking.

He had participated in a food fight vote of the other party before, and he still had an impression of Liu Tianchen's cooking skills at that time.

Today, when I taste the clear soup beef noodles made by the other party, I can also taste the other party's intentions and progress in simple cooking.

If it weren't for the fact that his opponent was Qin Lang, a municipal culinary champion, he might really have a chance to win against an ordinary excellent cook.

Mr. Liu Shuang's son is really not simple. br>

Huang Liang finished the bowl of noodles and nodded with satisfaction.

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The Easter egg chapter at the end of this chapter reads:

【Oily noodles】