I'm in Food Wars: Starting a Food World

After the appetizer is over, it’s time to get to the point. Today, Li Xuan will give Sishen Seafood Babao Zhenhun Baozi to completely learn to make himself a super chef!

The first is to knead the noodles, take out the flour and pile it on the cooking table, dig a hill in the middle like a volcano, and add water to it.

Next, Li Xuan did not reach out like a normal pastry chef to mix the noodles with water little by little, and then smooth the noodles little by little.

Isn't the cooking skill Bailuo Snake Twister that I got last night just for this time?

However, the downside of Bailuo Snake Chain is that it has to be used with a stick to achieve the optimal level. In the world of small masters, it seems that every pastry chef must have his own pastry stick.

It's just that Logan's pastry stick also functions as a crutch, and he didn't wash it when he used it. Li Xuan didn't complain about it when he first watched the anime.

If it is reported directly to 315 now, it will not pass the health supervision and audit first.

Li Xuan took out Master Xie's steel rod from the super backpack. This rod is much bigger than the one used by Wang Logan. This is the stick that young people should use!

With Li Xuan's physical fitness, such a steel rod is a trivial matter. The thick steel rod swings like an arm, and Li Xuan uses 353 Bailuo snakes to turn the chain against the dough.

Originally, water was water and flour was flour on the cooking table, but the moment Li Xuan grabbed the steel rod and spun it, the two perfectly blended together.

From the original water and flour, it turned into a very obedient snake, wrapped around a huge steel rod and constantly spinning.

In the continuous rotation, the noodles continue to become smooth and soft. Logan has a saying that the essence of the noodles lies in the rotation. How much rotation can be done, and how deep the rotation can be, you can see the noodles. The strength of the teacher comes.

Why do I say this? It is because the more powerful the rotation, the more perfect and extremely smooth and soft dough can be kneaded, and everything a pastry chef is based on noodles, so the better the dough is kneaded, then the pastry chef The strength of the natural will not be bad.

After all, there wouldn't be that pastry chef, Guangguang, who just worked hard to knead the dough and didn't improve the others, right? This kind of weird guy can't even be called a chef, but a tool person.

Although the Bailuo Snake Rotation Chain may sound very powerful, it actually uses the power of rotation to continuously repeat the procedure of extending the face (bedb), the rotation of the finger, the rotation of the arm, the rotation of the stick, Yes, the dough is constantly rotating around the arm like a flexible snake, and the dough seems to be alive.

Even under Li Xuan's control, the Bailuo snake chain was really played by him, and it was originally just wrapped around a steel rod.

But Li Xuan's steel rod was lifted upwards, and the whole snake was circling in the air, winding forward from the top of the steel rod, and the horizontal wavy bending action seemed to be a real snake.

After extending out for three or four meters, the snake will go down and return to the bottom of the steel rod, thus forming a cycle.

Li Xuan didn't stay alive for long. He took back the noodle snake in one minute. It's not that Li Xuan can't do it, but this time is enough. Need to understand.

At this time, Li Xuan took out the jar specially for the old noodles, and took out the old Shuhan noodles.

Many pastry chefs leave some dough behind each time they make pasta, and knead it into the next dough for making buns, that is, use the yeast of the previous dough to ferment a new dough, which is the old dough.

The longer the history of the old noodles, the better, because the more mature the yeast, the more beautiful and fluffy the skin can be, and the deeper the taste.

Li Xuan added old noodles to the dough, and then took out some and put them back in the jar, which is why the old noodles have been passed down.

The 1,600-year-old noodles, like top-grade yeast, swelled up as quickly as they came alive. Such an amazing degree of swelling was the power of time.

Evenly kneaded and meticulous, plus just the right fluffy and full, this surface has reached the best level.

Putting away the old Shuhan noodles, Li Xuan ignored the fermented dough and started doing other things.

Since it is Sishen Seafood Babao Zhenshun Baozi, then there are eight kinds of fillings, that is, eight seafood: shark fin, abalone, dried scallop, sea cucumber, shrimp, crab, flower branch (squid), flounder.

At this time, we need to process these fillings first, prepare eight casseroles, and process them one by one according to the processing method of each filling.

Then put them into the casserole according to their characteristics. The casserole that is heated evenly and mildly is the best kitchen utensils for handling these eight seafood.

At this time, Li Xuan realized that Emerald Green had just cut and cleaned the bamboo, broke it into bamboo strips, and then began to compile a unique boat-shaped steamer according to the information in his mind.

It is not only for the color and appearance of the color, fragrance and taste, but also for the unique bamboo boat steamer. The shape of the boat is the best way to circulate the aroma of bamboo, and it can also make the steamed buns soaked in the aroma of bamboo, so that the skin of the steamed buns comes out. In addition to the aroma, there is a fresh and elegant taste.

Handicraft class representative Li Xuan applied for the competition!

It didn't take long for the ingenious Li Xuan to make the bamboo boat steamer, and it was time to make the steamed buns.

Divide the dough into four equal parts, add black sesame powder, carrot powder, spinach powder and keep it as it is, and the four-color bun skin is completed.

Shark fins, abalone, scallops, sea cucumbers, shrimps, crabs, flower branches (squid), and flounder are wrapped separately, arranged neatly on a bamboo boat, and then placed on the stove to start steaming.

The alarm clock on the wall rang on time when the time was up. Li Xuan stepped forward and removed the steamer. There was no colorful light. Li Xuan knew that his first production failed, and the beginning was difficult!

No surprise though, Li Xuan was well prepared to lift the lid on the bamboo boat, and the colorful buns piled up on the bamboo treasure boat.

Black buns made of black sesame seeds are black North Xuanwu, red buns made of carrots are red Southern Suzaku, green buns made of spinach are green Dongqinglong, and the original white face is white Xibaihu, the legendary beast guarding the four directions.

Li Xuan took a look at the degree of completion. This four-shen seafood and eight-treasures Zhenhun steamed bun is only 63% complete, which means that it has just passed the pass line. Li Xuan has to taste them one by one to know what the problem is. It is better to improve it,