Chapter 386 (1/2)

This kind of thing is the Ramen agent, which is usually used in the process of ramen to increase the taste and strength of noodles.

In modern times, this kind of noodle drawing agent is used, but in ancient times, people did put in fluffy ash, that is to say, a plant named pengcao was used to make ash after a long time of burning, and then some other things were added to

to it, which could be used in the process of ramen.

In ancient times, we didn't want to have strict food control regulations. From the top officials of the imperial court to the common people, they would use tarpaulin ash. However, in modern times, it has been gradually replaced by the industrial production of

ramen. It is said that because the tarpaulin ash contains some harmful substances, it is forbidden to use in food.

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although Lin Dong's traditional pasta can be used as a seasoning agent in the production of noodles, it can be used as the first ingredient in the production of noodles.

It's OK to choose to use tarpaulin ash. But in such a tall International Hotel, how can I find the tarpaulin and then burn it into ashes? Finally, thanks to the omnipotent system

mall, Luo Cheng paid a little bit of popularity value for his phone call and exchanged a little tarpaulin ash.

Fortunately, the purchase of tarpaulin ash has already removed the harmful impurities, which also saves the process of removing impurities from Lindong, and can be directly used in the process of ramen.

In order to avoid them finding out the secret of their system, when taking out the tarpaulin ash, they also put it in a small bottle marked with hand drawing agent, so as not to attract any

People's attention.

Remove the cork from the small bottle and put all the straw ash into the flour that is now dough.

When the tarpaulin ash meets the dough, the dough obviously shows a strong contraction action, and then the whole dough looks like a brand new one, just as if the dough is endowed with its own life by this small

bottle of turfgrass ash.

Now that the dough has been finished and the tarpaulin ash has been added to it, the next step is to knead the dough continuously, and mix the eggs, turfgrass ash and flour thoroughly.

Lin Dong had already taken off his suit coat when he began to cook this dish. Now he rolled up the sleeves of his shirt. Others looked like they were going to do a lot of work.

Knead and knead the dough up and down until it turns golden. Ordinary people usually knead the dough into light yellow.

, but Lin Dong's seasoning and workmanship are different from theirs, and the requirements are naturally different.

The golden dough is the real best dough, and in order to achieve the best state, Lin Dong spent more than half an hour, quickly softening the dough.

The crowd around saw Lin Dong's dough kneading skills, from indifference at the beginning, to surprise at the end, and finally to a look of disbelief.