What surprised Su Zifang was not the mission itself, but the mission rewards.

A recipe!

Although he didn't know what the dish was, the fact that it was the first time Su Zifang got a recipe reward after getting the system was enough to make him excited.

"I wonder what's different about the recipes given by the system? Can I make glowing dishes?" Su Zifang opened the task details excitedly.

[Three days are for invitations, two days are for calling, and one day is for making up the number. The host is asked to invite the food testers to the appointment within one hundred days. The dishes are entirely provided by the host. The food testers are not allowed to be praised in any way. The conditions for obtaining rewards are that the food testers are

satisfy.】

After seeing the detailed explanation, Su Zifang was worried about the lack of luminous dishes, and finally understood that the difficulty of this task was not to invite, but to satisfy Jia Xibei.

As a chef, there is nothing wrong with making dishes that satisfy diners.

But to satisfy Jasi Bei?

Su Zifang couldn't help but shudder.

He remembered Jia Xibei’s complaint during his first cooking class: “You are definitely the worst class of students I have ever taught. Look at the dishes you made. If you can still use the word “dish” to describe it!

To be honest, these things you made, even if I feed them to pigs, I feel like they are making the pigs thin!"

Many students thought this was just a casual remark. Unexpectedly, Jia Xibei actually adopted a Landrace pig as their food tester at the school's breeding base. For this purpose, he even specially prepared a form to record the pig's status every day.

Distribute the weight to the class group to stimulate everyone.

"If you can't even get fat from what you're cooking, then go home as soon as possible!"

Yes, Dabai is the name of the pig chosen by Jia Xibei. Because it is a Landrace pig breed and has a huge body, it is called Dabai. It is simple and easy to understand.

"What kind of gods are you? In one week, Dabai has lost ten pounds. Have you come to the wrong place? We need you for swimming and fitness next door!"

"My dear, there is a genius among you. Yesterday, when the bucket of vegetables was poured into the trough, Dabai didn't even look at it. Don't you even know how to cook pig food?"

…

During the four years of studying cooking, such voices rang out countless times in the classroom, so much so that every time he attended Jia Xibei's food tasting class, the attendance rate began to drop sharply.

Why.

Forget the past!

Su Zifang looked at the 100-day countdown sign and silently closed the system interface. Thinking that the previous things had no meaning anymore, it was better to think about how to complete the task, but before that, he still had to fill his stomach.

Su Zifang still hasn't eaten a grain of rice since she woke up. She didn't notice it when she was busy. As soon as she was free, her chest pressed against her back with hunger.

"How about a bowl of noodles?" An idea came to Su Zifang's mind.

Su Zifang does not have the picky eating habits of the north and the south. He will accept everyone regardless of rice or noodles. Of course, in order to balance his eating habits and learn more about various cooking styles, he usually eats rice and noodles.

Yesterday's braised pork is still warm, and it's too greasy to eat rice and prepare a meal. It's better to have a bowl of Yangchun noodles with less oil and less fishy smell, sprinkle with a handful of green onion and garlic sprouts, and add some white pepper, which is refreshing and delicious.

Thinking about the process of shelling and grinding the golden wheat ears and turning them into stringy noodles that slipped into his mouth, Su Zifang hurried towards the kitchen, drooling a little faster.

There are three flour buckets neatly placed in the cupboard, including high-gluten, medium-gluten and low-gluten flour.

Su Zifang planned well: high-gluten flour is reserved for making bread and pastries; medium-gluten flour is used for making pies and ordinary pasta; low-gluten flour is used for cakes and biscuits. It looks like an old southern graduate, although I don’t

Yes, but I want it. What if I do it one day?

In fact, in real life, many people only have one kind of flour at home. Whether it is dumplings, steamed buns, noodles, or pancakes, they all use the same bag of flour.

It's not impossible, but choosing the right flour based on the food you want to make will always taste better.

The chefs at Baiyan know more about flour and have more diverse choices. They often also consider the proportion of flour. Different people will use different proportions of flour for a food, and the shape and taste of the food will also be different.

For example, although Xiaolongbao, soup dumplings, dumplings, and wontons are all stuffed with steamed bun fillings, the teachers at the school each have their own secret recipe ratios. The same thing is that they are all delicious!

Su Zifang recalled the method taught by the teacher in class. He first scooped out a bowl of all-purpose flour, kneaded it with his hands, tried it a few times, then scooped up half a bowl of high-gluten flour and poured one-third of it into the basin. This combination would maximize the

This ensures the texture of the noodles.

"It's almost done." After Su Zifang felt the texture of the flour, he took out three eggs from the refrigerator and carefully cracked them open to force out the egg whites, leaving the yolks in the shells.

Using egg white to make noodles can make the noodles more elastic and chewy, and it will also suit his taste after cooking. So since learning this skill, Su Zifang has the luxury of using egg whites instead of hot water every time he makes noodles for himself, so that the egg yolks become more delicious.

Let a classmate who specializes in Western food make pastries.

Su Zifang's abacus was very good: each egg cost 80 cents. After he used up the egg whites, he could recycle 50 cents from selling the yolks of each egg. Rounding up, it was equivalent to making egg whites for noodles for free.

Now that I open my own shop, I can’t waste the egg yolks. When the noodles are ready, I can make an omelette and enjoy it!

Su Zi put it aside and thought about the bowl of Yangchun noodles that made him salivate. While he kneaded the flour in the basin carefully, he did not forget to boast: I am really a clever little ghost!

Kneading the dough itself takes no effort. You just need to push the fluffy dough after adding the egg white in one direction, knead, and squeeze it. The kneading is complete when the flour forms a large ball.

It's just that Su Zifang is not a professional pasta maker, and his kneading techniques are not as skillful as those of housewives in the north who make pasta all year round. It took him more than ten minutes to knead the dough until it reached a smooth consistency.

After shaking his neck, which was sore from standing for a long time, Su Zifang was ready to start eating noodles.

It is difficult for people who have eaten hand-made noodles to go back to dried noodles. One of the important reasons is that the noodles taste wrong. In the words of northerners, they are not chewy!

Frying the noodles happens to be the key step in determining whether the noodles are chewy or not.

During the kneading process, the protein inside the flour absorbs water to form gluten. Under the action of extrusion, they will stick to each other and become entangled with each other, causing the dough itself to shrink. Therefore, the freshly kneaded dough has a rough texture and insufficient chewiness. Noodles are made to make the dough

There is enough time in the resting state to complete the relaxation and reconstruction of protein molecules and enhance the extensibility of the dough.

In actual operation, this step is more complicated. Insufficient time will cause the noodles to be too hard, and too long time will cause the noodles to be too soft. Moreover, the effect of the noodles is closely related to the quality of flour and water. Only experienced master chefs can get it just right.

Master the most suitable noodle duration.

Su Zifang naturally does not have this strength, but this does not prevent him from completing this operation.

Put the dough on the chopping board and hold it upside down with a large transparent bowl. Su Zi stood beside it and stared at the changes in the bowl carefully. His thought was simple: "Since I don't know how long it will take to cook the dough,

Then keep watching it grow to its best condition."
Chapter completed!