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Because, cheap --- But, Liu Xing really doesn't want to eat that kind of noodles now! That's why many people would rather eat instant noodles than cheap sliced ​​noodles cooked at home.

In essence, there are many cut noodles that are cheaper than flour, even if they meet food safety.

But... just imagine, adding a lot of Beijing ingredients that are much cheaper than flour to reduce costs, can it meet the requirements of deliciousness? The ingredients used in instant noodles are higher than that of cheap cut noodles There are many. Liu Xing himself tasted it a few times, and it was rated as E grade, more shortcomings. It should be the gap in the ingredients! Liu Xing specially evaluated this kind of cut noodles in bags, and the conclusion was "lower than C High-grade ingredients cut noodles, the main ingredients are wheat flour, corn flour and soybean flour.

Chapter 161 Improving ingredients

What the hell? Ingredients lower than ∈ grade? Before, Liu Xing thought that E grade ingredients should be the lowest grade of ingredients! In nature, all kinds of common plant ingredients are ∈ grade ingredients!.... It’s really lower than the ∈ level! Usually Japanese people think that the taste of instant noodles is better than that of cut noodles. In fact, it is correct. Strictly speaking, the quality of instant noodles is much higher than that of the cheapest cut noodles. At least , The materials used in instant noodles are basically grade E.

The reason is that the cut noodles that are sold cheaper than flour are naturally mixed with ingredients that are cheaper than wheat flour.

For example, mixing in obviously cheaper jade K, potato flour, sweet potato flour and the like will significantly reduce the cost of cutting noodles.

The output of potatoes, corn, and sweet potatoes far exceeds that of wheat, and the prices can be lowered by purchasing large quantities.

This is the fundamental problem that some cheap noodles are cheaper than flour.

The ultra-cheap cut noodles sold are not cut noodles made of pure wheat flour at all! Consumers will never be smarter than sellers in terms of price. Day mall test.

"A ball of bamboo noodles with certain flaws, made by traditional crafts, must also be flawed, without affecting the delicious foundation laid by the classic recipes that have been honed and honed, D-grade food

So

Affects the quality of ingredients and cooking, on the one hand is the raw materials, and on the other hand is the cooking skills! The raw materials used in bamboo noodles are actually very common.

But after a series of production processes, Qidi raised the grade of these ingredients to a higher level. Originally, ingredients such as high-gluten flour and duck eggs were only C-grade ingredients.

However, the culinary principle contained in the recipe of Zhusheng noodles is that the processed bamboo noodles are far higher than the grade of flour and duck eggs. It is quite obvious that if you want a grade, the taste will be enhanced. "Culinary art is to turn rotten food into wonder, and to enchant (delicious) ingredients!" Liu Xing couldn't help but have a sudden feeling. It's just processing ingredients, not cooking.

Instead, special techniques are needed to bring out the flavor of the ingredients beyond what they should be, and this can be called cooking!

After discovering that the tomato and egg miso noodles, the most important one-flavored ingredient noodles, are actually the key to lowering the score of the whole dish.

Liu Xing decided to start trying to improve on the other side.

1500 grams of all-purpose wheat flour, 15 grams of salt, 5 grams of alkali, add water to knead and wake up the noodles.

After that, it is handed over to a noodle machine for noodle making.

In the different-dimensional culinary art laboratory, all imaginable kitchen utensils are available, and there are naturally noodle machines.

Because, after eating chewy and elastic noodles, especially the benefits brought by continuous pressing of bamboo noodles, Liu Xing naturally used the noodle machine to fold more and E several times.

The principle of this is similar to the principle that the traditional handicrafts use the dough to roll out the dough, fold it, and re-thin it. The repeated roll out will be more chewy.

The pressing of bamboo noodles is actually the same principle.

These practices are all to make the noodles gluten! Of course, the key to the gluten is not only the craftsmanship, but also the flour.

If it is high-gluten flour with relatively expensive direct costs, it is naturally easy to make a chewy texture.

And if you want to save costs, using ordinary low-gluten flour and pressing it several times can actually make it more chewy, but if you want to compare it with high-gluten flour, this is undoubtedly like ordinary people who force themselves to compare their height with Yao Ming. its shame.

After half an hour, about 1800 grams of cut noodles (containing water) were produced.

"An ordinary sliced ​​noodles, ∈ grade ingredients! Flour is ∈ grade, eggs, salt, alkali and other materials are also C grade.

After processing, it is neither enhanced nor weakened.

That is to say, there is no culinary skill at all in the process of ramen noodles. Later, Liu Xing continued to make tomato and egg miso noodles with this ∈ grade ingredient evaluation vermicelli.

....∈ Class Cuisine!

"... ∈ Class Cuisine!

Finally, after cooking more than [-] times, I continued to revise the experience of cooking noodles.

"A delicious tomato and egg miso noodles, a D-level cuisine! Finally, this noodle with ordinary ∈-level ingredients as the main ingredient can be made into a D-level cuisine! Liu Xing couldn't help feeling relieved! Because, this dish Cooking is not an advanced recipe given by the boss! The advanced recipe is a fixed process that uses the experience and wisdom of the boss's cooking to improve the taste of the ingredients.

Do it in the way of the boss, the more accurately you copy the recipe, the more delicious you can make it several levels beyond the ingredients.

Raise E-grade ingredients, at least to C-grade.

If the culinary skills are higher, it is not impossible to make E-grade ingredients into B-grade dishes.

And Tian Suohui's dish is not a serious recipe.

That is to say, according to the current situation, according to the ingredients, cost and simplified production process, cheap dishes suitable for breakfast are launched.

Therefore, the cooking techniques here are not too complicated.

It is precisely because of this that it is actually very difficult to improve the deliciousness of the ingredients through simple procedures. Especially, if Liu Xing's culinary skills do not have tailor-made recipes from the master The taste of D-level cuisine is actually very difficult.

Thinking, the system evaluation makes sense, this is really different from the taste of the ∈ level cuisine just now.

"Liu Xing is quite pleased.

Dishes below the ∈ level are like feed, and require a lot of patience to swallow with one's nose.

It can be said that most of the ∈ level cooking is due to the poor ingredients, and the cooking technique is so poor that there is no cooking skill, so it gradually breaks through the lower limit.

Of course, below the ∈ level, it can actually be divided into the level where you can barely eat with your nose pinched.

There are also some that are so unpalatable that you can't eat them no matter what, and you may even feel nauseated and vomit.

As the unpalatable level gets higher and higher, it gradually breaks through the unpalatable lower limit.