The Fine Food Broadcaster

There are many types of flour according to the different substances added, but there are several types of flour in these flours that are very special, such as mung bean noodles, corn noodles, etc., because these flours are not added with any chemical substances, but based on this This kind of food is directly ground and can be said to be a naturally pigmented flour.

Today, Ye Fei's second gourmet was originally intended to be a dish, but he later thought about it, every time he made dishes, a bit monotonous, and simply made a special noodle today. Moreover, he believed that this kind of Noodles can only be eaten in Huaxia, which is rare in Western countries.

He took a half-pot of green flour from the storage compartment, and first introduced the material to everyone in the studio.

"Green flour, many people will think that it must be green ingredients, yes, it is really green, it is not only green, but the food it produces is also green, because in this flour, We have added mung bean powder and vegetable powder. The presence of these two has changed the color of flour. Mung beans, this ingredient is often seen in our daily life, but many people just know that it can reduce fire and detoxify. Few people know its other functions. The plant, mung bean, is very rich in nutritional value. It contains not only high levels of protein and carbohydrates, but also contains many trace elements and various vitamins. These The existence of things can be said to be very beneficial to the human body, especially mung beans contain a large amount of globulin and polysaccharides, these two things can play a good role in reducing lipids, in addition, he also has a large amount of trypsin, this The function of this kind of thing is to protect the liver and kidney, you are not mistaken, this ingredient has such amazing effects, it can be said that it is a very good health care ingredient "

"Today, the flour we use has 45 percent of green bean flour and 13 percent of vegetable flour. This has greatly improved the nutritional value of our pot of flour. Today, we use This flour makes a noodle, green noodle. "

Talking, Ye Fei put the flour aside first, and then took out several kinds of ingredients from the storage compartment, one is a large bone with a little meat on it, this large bone is a Tohnichi The beef bones of the national Wagyu beef, and a white radish and a carrot, followed by the onion ginger, cooking wine, MSG and other accessories.

After all the ingredients were on the operating table, Ye Fei started to introduce the practice of this beef and mung bean noodles formally.

Soup is also a very important part of making noodles. How can one make noodles, soup can be said to account for 60% of the importance.

Ye Fei has not made soup for the first time. He has made pork bone soup, lamb soup, and beef soup. But those soups are different from the soups made today. Kind of clear soup.

I saw Ye Fei's first step was to process the beef bone, and the first step to process the beef bone was the cuan soup.

Alas, this is a cooking technique, specifically this cooking technique is most commonly used in soup dishes.

Depending on the ingredients, there are many ways to simmer. The most common is to boil the water first, then bring the ingredients to the pot, add the seasoning, and wait for the water to boil. Very light.

Another way is to cook the ingredients in water, remove them and place them in a bowl or basin, then turn the soup back, and finally pour the soup into the basin or a bowl and blanch it. Law is also called blisters.

Today, Ye Fei used the first method to process beef big bones. I saw that he first boiled half a pot of water in a boiling water pot. After the water was boiling, he put the beef big bones in it for a while. Remove the beef bone and wash it, and put it in a pot for future use.

Then I washed the carrots and white radishes, peeled them three or two times, and cut all of them into two sections with a knife. Each was used in half. After cutting the two radishes into pieces, put them on a plate spare.

Cut the shallots, **** and shreds, and then keep other ingredients at hand for easy access when you use them.

All the ingredients are ready. Ye Fei then drained the water from the pan on the stove, then added an appropriate amount of cold water to it, put the beef bones and onion ginger, and finally added the appropriate sugar and cooking wine. , Cover the pot directly and start to burn the soup.

Cooking soup is definitely the most time-consuming step, and it is impossible to cook it without tens of minutes.

Taking advantage of this effort, Ye Fei started making mung bean noodles.

Ye Fei is also an old driver for making noodles, but the noodles used this time are a bit special. They are mung bean noodles. This kind of flour is not as sticky as pure wheat flour, so you should add some pure wheat to it when mixing noodles. flour.

Ye Fei added water to it, while adding pure wheat flour by hand, and finally kneaded the flour in the crystal basin into a dough.

Press it again with your hand. When you feel that the dough has good elasticity and adhesion, then take the rolling pin over, put the dough on the cutting board and start rolling the dough.

These are the steps that have been done before. Ye Fei is familiar with it.

It didn't take long before I saw a thin layer of crust on the cutting board, which was smooth.

Ye Fei put away the rolling pin, then carefully folded the dough into a long shape and cut it into noodles with a knife.

The noodles Ye Fei cut very thin, each one is almost like a headphone cord.

After the cut, Ye Fei grabbed a small amount of flour and sprinkled it on the noodles, and then used his hands to copy the noodles underneath, so that the noodles were all covered with flour. This is to prevent the noodles from sticking again.

The noodles are made very fast, and the next thing is to wait for the soup.

There are many ways to make beef soup, but when making beef soup, the most common auxiliary ingredient used with beef bones is radish, because radish has the effect of refreshing and removing fishy fish. At the same time, radish is a strong alkaline food. When boiled in water, a plant alkaloid is produced, and the appearance of this plant alkaloid can make beef easier and faster to be cooked.

Ye Fei uses radish and beef big bones to match. After the water in the pot is boiling, Ye Fei reduces the heat and starts to simmer slowly.

Wait until he made the noodles for more than twenty minutes before the soup in the pot was ready.

The method of this soup is very simple, without adding too many ingredients, mainly beef bones and radishes, so this soup is very light and delicious at the same time.

After the soup was ready, Ye Fei took out all the beef bones and radishes and threw them directly to Xiaopi.

Looking at the soup in the pot at this time, there is a little white foam on the top. The soup below is not milky, but a very light and light appearance. In this light beef soup, there is a little bit The oil droplets of the stars floated.

Ye Feiti sniffed his nose, nodded with satisfaction, and said that although the soup was not a thick soup, the beef aroma in it was just right.

After the soup was finished, Ye Fei added an appropriate amount of refined salt to it, and stirred it gently with a spoon, and then put the noodles in it.

Cooking noodles is a very common food, but some people just do n’t cook well.

The water for boiling noodles must be boiled, because after noodles are put down, they will not stick together easily.

When the noodles were put down, the already boiling soup became calm again.

Ye Fei was not in a hurry, covered the pot lid, and stood by.

It didn't take long at all this time. When he heard the sound of water turning inside the pot, Ye Fei opened the pot lid, stirred it again gently with a spoon in the pot, and covered the pot lid again.

After the second pass of the soup, Ye Fei turned off the fire and smiled, "It's time to get out of the pot."

Ye Fei said as he made it, while Stallone and Cheng Ming stood beside him and watched. Although this was a very ordinary pasta, they could see that Ye Fei took each step very seriously, especially in When cutting the noodles, Stallone even found that the noodles that Ye Fei cut were all the same thickness, at least he couldn't tell the difference with the naked eye.

Stallone now admires Ye Fei's heart and soul. An excellent chef can not only make amazing dishes, but also take the most correct attitude when making these ordinary dishes. .

Ye Fei is like this!

Seeing Ye Fei making this seemingly ordinary pasta so seriously, Stallone had no doubt at all about the taste of this gourmet dish.

At this point, after hearing Ye Fei said that it was ready to eat, Stallone exclaimed: "Yes, this is the second gourmet today?"

Ye Fei nodded, took three large bowls from one side, and said, "This is a very simple and extremely common pasta. I hope I won't let you down."

"No, no, as long as you do it with Ye Shen, I think it will meet my appetite." Stallone laughed.

Ye Fei rolled her eyes ~ www.readwn.com ~ Please, brother, you are a celebrity, can you shoot this ass? I am afraid to go out and be hacked to death.

"Just like to eat."

Talking, Ye Fei was about to serve the noodles in the bowl and saw a cloud of bean-green air rising from the pot.

That's right, this time the Wanli Piaoxiang skill came online, not as violent as before, but very gentle.

This air mass was like a shy woman, slowly floating out of the pot, even Ye Fei fell asleep quickly.

"Ma, what are you doing?" Ye Fei was also a little depressed.

In the end, the air mass finally floated in front of Ye Fei. Ye Fei didn't see anything special about the air mass. If it had to be a little different, it was green.

Looking at the green air mass in front of him, Ye Fei gently tapped with the spoon in his hand, the air mass exploded, and numerous green light particles flew out in the distance, like countless green elves ...