“This can toast?”

"You need to add yeast to ferment, but this doesn't work. This can only be used to make pasta. The pasta is harder and more gluten, and the cooking time is much longer than our noodles."

"Is it the reason for flour?" the manager asked.

"Well, it's the characteristics of this flour, and the taste is pretty good, just a little troublesome."

Zhang Yanming chatted with two beauties in his mouth, constantly processing the ingredients in his hands, peeling and slicing the heart. The movements didn't feel very fast, but they were very smooth and were processed just like flowing water.

The chef who was arranged by the manager to help became a model watcher and could not get started. He could only stand by and watch, just treating it as learning the food.

The main reason is that Zhang Yanming usually comes alone from beginning to end, and he is used to it, and he doesn’t have time to hurry up.

"Can you make macaroni?" Sun Hongye was used to being with him like this and watching Zhang Yanming chat with him, which made it difficult.

Zhang Yanming nodded and glanced at the basin: "Yes, it's just a little trouble. Do you want to eat?"

"Please forget it." Sun Hongye also glanced at the basin.

"Then let's get some for you, and wait until you wake up." Zhang Yanming knew his wife so well, so he obviously wanted to eat it: "Do you know how macaroni is produced?"

"I don't know. How did it come about?"

"The noodles were actually passed down from the Tang Dynasty. Almost everything was passed down to the West in the Tang Dynasty, such as papermaking, shipbuilding, smelting, printing, bows, crossbows and gunpowder.

At that time, China-Western trade was quite developed, and there was no visa required, and the flow of people was quite large. Coupled with population plunder, war and escape from various countries, a large number of Tang people arrived in the West."

"Just bringing the technology?"

"Well. At that time, the craftsmen of the Tang Dynasty had a high status in the West and lived a good life. Then, the West had noodles, and the Romans especially loved this food. This Rome refers to the name of a country, not a place name.

Later, there were many noodle shops there, like Yuzhou now, where small noodles were sold everywhere.

A couple also opened a noodle restaurant with a daughter of a few years old.

One day, they got up and woke up after making up the dough. The two of them slept for a while. But when they got up, they saw that the little daughter rolled the awake dough into a hollow tube and hung it on the clothesline outside, which had been dried by the sun.

They were reluctant to throw it away, so they took the dried noodle tube back and cooked it. Because it was dried, it took a particularly long time to cook it, but they found that the taste was particularly unique and unexpectedly delicious.

So they pushed this food out after their daughter's name, and it soon became popular in Rome. This is macaroni."

"I'm so loving, is this true?" the manager asked.

"Who knows, it's just such a legend anyway, but I feel that it has a certain degree of credibility. It's much more reliable than the ones we named and named."

"Why is the egg noodles I bought less delicious than the hand-made egg noodles? Are there less eggs?"

"Don't you look at the ingredients list?"

"Ah? Ingredients list?"

"Ah, ingredients list. Our country has quite strict regulations on the ingredients list of goods. Except for a very small number of goods that have been approved by the state, any product must be strictly marked and printed on the packaging.

The punishment is quite strong, but in fact, it seems that the people are not paying much attention to this useful thing, especially food.

To buy a food, you just need to look at the first three items in its ingredient list to figure it out. For example, the first three items you mentioned are flour, edible salt, and drinking water. This is its main ingredient."

"No, no eggs?"

"Yes, the fourth thing is egg powder. It's just that the content is a little lower, which is less than salt. This ranking order is actually the order of content from high to low."

"Damn." The manager sweared.

"To be honest, I would rather give my children instant noodles than give them noodles at home. The salt content is too high, and the children's body cannot bear it."

“More than instant noodles?”

"Well, it's really more. You can put less instant noodles seasoning packs without putting them in there. You don't have a choice for noodles, two or two sides, three grams of salt."

"Why do you need to add so much salt?"

"It can enhance the toughness of noodles, resistant to boiling, and improve the taste, which is what you always call Q-bulb. It is mainly because salt is cheap."

“Eggs aren’t expensive either?”

"Eggs are still much more expensive, and if you put too much eggs, it will be difficult to store and are particularly prone to rot. So they grind the eggs into powder to add them... I have never seen this trick, so it's hard to say, but I don't believe it anyway."

"The egg grinding needs to be cooked and dried? Then it's still an egg? Can it be the same as two eggs when you enter? Isn't it just a scam?"

"I didn't say I used eggs and noodles, but I just said I put eggs. Egg powder is also an egg, that's right."

"Isn't this an obvious lie?"

"I can't explain this kind of thing." Zhang Yanming washed his hands, looked at the things to see if there were any missing, and thought about it and took the meat to marinate it.

“Just like people nowadays are a bit boycotting MSG, and it feels like these,”

He raised the vegetable chicken essence in his hand: "These are healthy, but if you look at the ingredients list, you will find that it is salt and MSG and add a little messy, which is better than MSG directly."

"Don't want this. Don't have any chicken essence and mushroom essence in the hotel kitchen, just use pure MSG. There is also oyster sauce. If you want to use pure oyster sauce, just look for the manufacturer, and don't use processed products."

"What's wrong with that?"

"It's salt, MSG, sugar and water, thickener. The oyster sauce is so low that it can be ignored. Why use it? Can't I put some salt, sugar, MSG myself?"

"Boss lady," the manager put his hair together: "I feel a little misplaced. I feel like you are more like a chef, more like a chef than our chef."

The two chefs next to him nodded in agreement, and the younger one said, "I feel ashamed of my skills."

"It's good to have a knife skill. It's hard to get out of it without a decade or twenty years. I really don't know how the boss practiced it." He was a little sad.

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"The key is that the boss also has a meeting... Master, why don't we do this?" These are the masters and apprentices.

"This is not because your master doesn't teach you the standard process, the water tables and doughs in the kitchen, and the processing of ingredients and pastries are all a separate job. Chefs usually don't need to touch this. I'm learning it while I'm idle."

The older one laughed: "My master has never taught me, so he won't do it. It's enough for us to practice the knife skills and handle the heat well. It's not easy to learn it thoroughly."

"I think the boss's wife is very brisk. Is it difficult?" The manager was a little surprised. No need to think about it, this is also a person who can't cook.

"Let's eat honestly, so don't participate in the evaluation and discussion." Sun Hongye waved his hand with a smile.

Zhang Yanming marinated the meat and washed his hands, preheated the oven and sorted out the barbecue: "Foreign cooking methods are very monotonous. Grilled, fryed, and fryed. It depends on the ingredients themselves to do their jobs, which is different from ours."
Chapter completed!