Chapter 2026 (1/2)

Yuan Zhou said directly, ”it's a very interesting activity. I'd like to participate, but you know when I open the store. If I come, it may be late.”

”You can come. In terms of time, we don't start until 8 o'clock. You've just come.” Sun Ming said excitedly.

After that, Sun Ming dawdled and felt as if he hadn't finished his words.

”What else?” Yuanzhou road.

”Didn't you make a cake house before? I think it's quite OK. This is my birthday. I'm all friends. Don't give gifts. It's tacky. Just have a cake.” This is the real purpose of sun Minglai.

It seems to remind me of the sweet smell in the cake house before. The saliva began to secrete automatically. There is no way. The kitchen god shop didn't sell it!

The operation of asking for a cake on your birthday can be described by a song - you have to

Now all the ingredients can be taken out, and it's not difficult. Yuan Zhou confirmed and found that Sun Ming really didn't want other gifts, so he agreed.

Originally, Yuan Zhou wanted to carve a gadget for Sun Ming with the wood on the second floor, which was also a practice of carpentry. Looking at Sun Ming smiling like a fool, he silently swallowed his words back.

After sending Sun Ming off, Yuan Zhou went upstairs to wash. After coming down, he didn't move out the carving tools, but came to the kitchen.

”The method of making rice noodles I saw yesterday seems different from the existing ones. I still have to try.” Yuanzhou looked at the rice cabinet and planned to find the right rice.

Yesterday, when studying ancient books, Yuan Zhou suddenly found a method of making rice noodles that seemed to be lost. He thought it was very interesting and planned to try it today.

In fact, the rice used for making rice noodles should pay attention to. Generally, the amylose content should not be too high or too low. It is almost enough to maintain it at 20% - 25%, and the gel consistency should not be too high. In this way, the rice noodles can be tough and smooth.

Yuanzhou's kitchen now has not only many ingredients, but also many kinds of rice. Some are suitable for cooking, porridge, fried rice and pastry. It can be said that there are all kinds of kitchens. If it were not for the systematic black technology, there would be no more than ten such kitchens.

”What kind of rice is better?” Yuan Zhou felt that both were more appropriate and was a little uncertain.

Generally speaking, indica rice is better for making rice noodles, and there are many kinds in Yuanzhou, but some japonica rice is also suitable in Yuanzhou.

”Do the same and see what happens.” Yuan Zhou thought about it and planned to do a little of everything so that it would be easier to taste.

”Li Li”

Yuan Zhou scooped out a little of the rice he chose, soaked it with utensils, and then began to prepare other things.

The first is to clean the small stone mill to be used later. Although the system will clean the whole kitchen every day, Yuan Zhou is used to washing all things again before using them.

In fact, the small graphite is just the size of two palms. It is indeed very pocket, but the things equipped with the system are naturally not bad.

Yuanzhou naturally starts things in an orderly way. Slowly prepare the things to be prepared, including the flour to be used later.

When the preparation is almost ready, start to drain the rice and dry it, waiting for milling.

Step by step, Yuanzhou was careful and considerate in every step. First, he made a batch of rice noodles with traditional methods, and then tried the methods recorded in ancient books. In fact, what made Yuanzhou interesting was the method of making rice noodles with bamboo strips after milling.

Nowadays, most of the rice noodles are made by machine. Even the ancient method is the way of pressing noodles. The method of bamboo strips mentioned in the book makes Yuan Zhou feel that it is unlikely to succeed, so he plans to try it.

I don't think the method in the book is really good. Although the rice noodles are a little wider than the usual, they have a slight smell of bamboo, full of toughness, a little burr, and more chewy.