Such a thing is a ramen agent, which is generally used in the ramen process to increase the texture and strength of the noodles.

This kind of ramen agent is used in modern times, but in ancient times people did put Pengcao, that is, a plant called Pengcao was burned to make ashes after a long time, and then some other things , You can use it in the ramen process.

In ancient times, I did not want to have strict food control regulations like this. From the court officials to the common people, they would use the ash, but in modern times it is gradually replaced by the ramen agent made by industry. It is said that the ash contains some positive effects. Substances harmful to the human body, so it is forbidden to use in food.

Lin Dong’s ramen noodles made by Lin Dong today is Pengcao ash. He did not use industrially manufactured ramen agents. Pengcao ash was used as a seasoning for cooking by ancient ancestors. Naturally, it has his benefits. Although there are impurities, But if Lin Dong removes the impurities, you can use it with confidence.

It’s okay to choose to use Pengcao ash, but in such a tall international hotel, how to find Pengcao and then burn it to make ashes. Finally, thanks to the universal system mall, Luo Cheng’s distressed words cost a bit of popularity. A little bit of fluffy ash was exchanged.

Fortunately, the purchased Pengcao ash has already removed the harmful impurities in it, which eliminates the need for Lin Dong to remove the impurities and can be used directly in the ramen process.

In order to prevent them from discovering the secret of their own system, when they took out the ash, they also put it in a small bottle marked with ramen so that it would not attract anyone's attention.

Pull out the cork of the small bottle, and put all the ash in it into the flour that has now become dough.

When Peng Cao Hui encountered the dough, the dough obviously showed a strong contraction action, and then the whole dough seemed to be completely new, as if the dough was given life by this small bottle of Peng Cao Hui.

Now that the dough has been completed and the fluffy ash has been added to it, the next step is to knead the dough continuously, mixing the eggs, fluffy ash, and flour together.

Lin Dong had already taken off his suit jacket when he started cooking this dish, and now he has rolled up the sleeves of his shirt. It looks like others are going to make a big effort.

Knead the dough up and down until the dough turns golden yellow. Ordinary people usually just knead the dough into a slightly yellowish color, but the seasoning and workmanship added by Lin Dong Unlike them, the requirements are naturally different.

Golden yellow dough is the real best dough, and in order to achieve this best state, Lin Dong spent more than half an hour to quickly soften the dough.

The crowd watching the excitement around saw Lin Dong's indifference in kneading dough from the beginning, to the surprise later, and finally his eyes widened with an unbelievable expression.

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