A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot Chapter 459

  Chapter 459 [The cloud is light and the wind is light]

   "Fuck! You can really thread a needle!"

  In the live broadcast room, the audience was amazed after seeing the close-up shot of the thread threading the needle.

   "With this fineness, threading the needle should not be too easy."

   "How do you look at the close-up and feel that the eye of the needle is so big? You can get through a dozen of them, right?"

  “I have seen some people thread needles on the face of a dragon's beard on which program before, but they only managed to wear one or two, and some even used pins.”

   "I've only seen this kind of scene in novels, I didn't expect to see it in reality, it's amazing!"

  In front of the camera, Liu Yifei curiously picked up a pinch of noodles.

   Gently picked up the noodles with her fingertips, Liu Yifei exclaimed: "This noodle is so light! It feels like catkins, and can be blown away with one breath."

   "Not only can it blow away, but it can also be ignited!"

  Li Yi took the chopsticks with a smile, picked up a pinch of dragon beard noodles, and brought them to the stove beside him.

  Turn on the flame of the stove, Li Yi picks up the noodles with chopsticks, and touches them lightly on the flame.

  The next moment, the noodles on the chopsticks were ignited, and soon a raging flame ignited.

   Seeing this flame, Liu Yifei was very surprised: "Can it be lit?"

   "As long as the fiber is thin enough, it can be ignited, and so is metal." Li Yi explained casually.

  In the live broadcast room, watching the burning noodles, the audience was also amazed.

   "True Burning Noodles!"

   "I heard that there are burning noodles in Yibin before, but I still didn't believe it. I didn't expect that the noodles can really be lit!"

   "CAUTION DUST EXPLOSION."

  “Yibin's noodles are only relatively dry and heavy in oil, which can be ignited mainly by the oil. This dragon's beard noodles is different. Its fibers are thin and it has become flammable.”

   Seeing the noodles burnt out, Li Yi knocked its ashes on the edge of the stove, scooped up a spoonful of water and washed them into the sink.

  After the longxu noodles are drawn, they can't be left for too long, they have to be fried as soon as possible.

  Li Yi found an oval fried food colander, rolled up a ball of dragon beard noodles, put it in a small spoon, and fried it in a pan.

   The oil temperature of fried dragon beard noodles should be controlled at 40%, that is, 150°C.

   This temperature can be low, but it must not be high.

  Longxu noodles are too thin, and the oil will burn easily when the oil temperature is slightly higher. Once it is burnt, it will be completely useless. Even the oil has to be poured out, because it has a burnt smell.

  With the fineness of longxu noodles, even a little bit of odor will be absorbed by it.

   But also because it can absorb the taste, Li Yi deliberately fried it in the oil pan where he fried [Lion Cake].

  In this way, the fried [Dragon Beard Cake] will absorb a certain amount of the flavor of the lotus paste in the [Lion Cake].

  Put the frying colander into the oil pan, Li Yi held a bamboo stick and flipped it in it.

  As he flipped, a large white trace leaked out from the bottom of the colander as if milk was leaking.

  That's the flour attached to the dragon's beard. After frying, they all fell off from the dragon's beard, leaving only the most central dragon's beard.

   Soon, the longxu noodles began to be crispy and swelled, and gradually hardened, forming an oval noodle cake.

  After feeling the changes in the noodles with a bamboo stick, Li Yi fished them out with a colander.

   Picking out the bamboo stick, [Dragon Beard Cake] was picked out by him, and placed on a plate beside it.

   The plate was brought by Liu Yifei, and she put oil-absorbing paper on it.

  [Dragon Beard Cake] fell on the oil-absorbing paper, and the fat in the gaps between the noodles fell and was absorbed by the oil-absorbing paper, leaving only a piece of dry and crispy dough cake.

  The whole body of the noodle cake is white without any variegation.

  The slender silk threads seemed to converge into a fluffy white cloud.

  Looking at its appearance, Liu Yifei couldn't help asking: "It looks so much like a cloud, why is there no word cloud in its name?"

  Li Yi looked at her and smiled, and suggested: "Why don't you name it a cloud?"

  Hearing this, Liu Yifei picked up [Dragon Beard Cake] with a smile, put it in her palm, and looked at it carefully.

  After thinking for a while, she suggested: "It's so light in color, and so light, it feels like it can be blown away with a breath, or is it called light and light?"

"Um?"

  Li Yi raised his eyebrows slightly: "This name is quite nice."

"right?"

  Liu Yifei smiled slightly: "It feels very relaxed."

"Can."

  Li Yi smiled and said: "Then let's call it calm and breezy from now on!"

"real?"

   Liu Yifei asked in surprise: "I just said it casually."

   "It's a good name, it's apt."

  Li Yi smiled and said: "Maybe this is fate? Try it, its taste is indeed worthy of the name."

  Liu Yifei was a little curious, picked up the noodle cake, and brought it to her mouth.

   First she lowered her head and sniffed, but she didn't smell anything.

  Following, she opened her mouth and lightly bit down on the noodle cake.

  The slender noodles still have a bit of bone, providing a little crispness.

   But just a little, and after touching the teeth, they quickly receded and softened.

  The shape of the cake supported by the noodles is just "exterior", except for the noodles, its internal space is all air.

  The noodles in the mouth have no taste at first taste, like biting into a cloud.

   After chewing for a few seconds, Liu Yifei tasted a trace of undetectable sweetness.

  It is not starchy malt sweetness, because when frying, most of the starch has been fried to fall off.

  The sweetness is the sweetness of the lotus seed paste left in the oil, which is absorbed by the noodles, and then is captured by the taste buds as it is chewed.

   Tasting the subtle texture and taste, Liu Yifei was a little pleasantly surprised.

  This kind of taste and taste almost perfectly fits the four words of cloud and wind.

  She inadvertently gave this dim sum such a suitable name.

  Same as [Wake Lion Crisp], the frying of [Dan Yunfengqing] is also the easiest part.

   Soon, Li Yi fried up twenty servings of [Dan Yunfengqing].

  But when packaging, Liu Yifei encountered difficulties.

  The noodles of [Dan Yunfengqing] are too slender and too fragile, and they will break if touched a little.

  If there are too many broken noodles, the shape of the noodle cake will not be able to hold.

  In order to help her solve the packaging problem, Li Yi had to take out the unused cotton candy machine that he bought, and made some cotton candy out of white sugar to make a protective layer for [Dan Yunfengqing].

   When putting marshmallows under the packing box, Liu Yifei was also surprised to find that the flour strands of [Dan Yunfengqing] were actually thinner than the sugar strands of marshmallows.

  After finishing the cakes, Li Yi devoted himself to making the rolls.

  The SSR-level roll is called [Icing Taro Roll].

   This is a roll that requires a lot of knife skills and frying skills.

  It requires the chef to cut Lipu taro into strips, and then spread it with soft white sugar and deep-fry it into rolls to eat.

   There are certain toxins in taro, which need to be heated and cooked before eating.

  But because the starch content of taro is relatively high, deep frying will make the taste of taro soft.

  So when cutting, it should be cut extremely thin so that the taro slices can mature and crisp quickly.

   Correspondingly, the temperature of the frying oil should be high enough, and the frying process should be as fast as possible. Frying and rolling at the same time can quickly set the shape.

  This roll is also very difficult, but in terms of viewing, it is not as lively as stretching dragon beard noodles.

  The same is true for [Rainbow Tangyuan], which is also an SSR collection.

  Although it is necessary to make gnocchi with gradient rainbow colors, 24 colors of starch need to be prepared and rolled and stuck to the surface of gnocchi in turn.

   But until cooked, they look like little more than colorful gnocchi.

   Handed the finished 【Rainbow Tangtuan】to Liu Yifei to pack. Li Yi took out the cake base and fondant cake that were made yesterday from the refrigerator, and began to make the last SSR dessert.

   This cake is also the most difficult, cumbersome and time-consuming of the five dim sums.

  Li Yi will use fondant to make fondant portraits of Liu Yifei, Zhao Jinmai, Wu Lei, Huang Xiaoming and her in Q version, a total of four groups.

  Fondant cake, which is the SSR-level collection of pastries, is also the most difficult kind of pastry to make.

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  (end of this chapter)

Chapter end