We've had two cold dishes, so we need to have a main dish too.
Since the main focus today is on something cold, Ye Feng decided to make sesame sauce cold noodles.
Although this type of noodle can be found in almost every restaurant and even various snack stalls on the streets, Ye Feng's version is the authentic state banquet-level sesame sauce cold noodle.
That was one of the signature noodles that my master had mastered.
As for how delicious it was, one can only say that when leaders of countries like the United States and Russia came, they practically ate from bowls.
The representative of the Bald Eagle, Chuan Jianguo, shook Ye Feng's master's hand more than once and said, "Comrade, we in the Bald Eagle welcome you. If you are willing, I can provide you with a green card for permanent residence."
Sesame sauce cold noodles, as the name suggests, is a combination of sesame sauce and noodles.
The real essential ingredients are sesame paste and noodles.
If possible, make noodles by hand; if not, buying egg noodles or something similar is also an option.
Ye Feng really likes to use Lanzhou ramen noodles to make sesame sauce cold noodles, especially the thinnest ones.
One jin of flour, 320 jin of salt, and one jin of water—it's all about being extravagant.
A normal person eats about 200 grams of noodles per meal. The people of the Shu Mountain Sword Sect are not normal people; they are all gluttons, so Ye Feng naturally needs to prepare more.
Ye Feng gathered the flour into a volcano-like shape and poured water mixed with salt into the center of the flour to act as lava.
Using spiritual energy, a large shovel was formed and slowly expanded outward from the inside of the volcano wall, allowing the salt water and dough to fully blend.
Once all the water had dissolved into the flour, a giant spiritual hand began to grab and knead the flour.
As the spiritual energy in the palm of the hand was kneaded, the dough ball began to turn into dough flakes.
The purpose of this step is to ensure that there is no dry flour in the middle of the dough.
Then, the enormous spiritual hand began to rub the surface of the cutting board incessantly.
In Lanzhou, this step is called "pulling the shuttle".
This step is also to further ensure that there is no dry flour in the dough.
Ye Feng hasn't kneaded the dough until it's perfectly smooth yet.
It wasn't that he was lazy, but rather that the dough hadn't been mixed with lye water yet.
If you knead it too smoothly, it will make it difficult for the ash water to be absorbed, which is a typical case of putting in effort for no reward.
With a wave of his hand, a layer of fluorescent spiritual energy enveloped the somewhat rough dough.
20 minutes later.
Ye Feng withdrew his spiritual power and spread the large dough ball back onto the cutting board.
He took out the ash water from the jade slip and began to sprinkle it little by little onto the dough.
With each sprinkle, the enormous spiritual hand would press down on the dough, occasionally folding it before unfolding it again.
Repeat this process until all the potash water has been incorporated into the dough.
At this point, the dough, which was originally pure white like a cloud, turned pale yellow.
The enormous spiritual hand began pushing the dough down and pulling it up again.
The dough then forms a spiral pattern with rings inside each other.
After repeating this process several times, we arrived at the part everyone loved: the coiling of the dough.
The thick noodle dough was like a rubber band in that huge, spiritually powerful palm.
It shook twice, then slammed onto the cutting board with a "thud," and bounced back quickly.
The spiritual energy gathered in the palm of the hand, and the rebounding noodles rolled up together, looking very much like a twisted dough stick.
Because the noodles were indeed incredibly thick, every time Ye Feng slammed them onto the cutting board, it produced a loud "smack," "smack," "smack" sound.
What followed was an earthquake-like commotion.
Those who see it know Ye Feng is making ramen, but those who don't might think... hehehe.
The disciples who were practicing horse stance on the back mountain clearly heard and felt the sound and the tremor.
A group of single people looked at each other, wondering what had happened. Only a few of them blushed slightly, as if they had thought of something embarrassing.
"Slap!" "Slap!" "Slap!"...
Ye Feng, who has been single since birth, would certainly not think of anything else.
The wire rod step won't take up too much time.
After the dough has been rolled into strips, you can start pulling the noodles.
As Ye Feng continued to demonstrate his noodle-making skills, the thick, slender dough ball began to transform into noodles of uniform thickness.
The record for the longest ramen on Earth is held by Master Li Enhai.
He can pull noodles from 1 kilogram of flour to a cumulative length of over 2,852 kilometers, which is as fine as a hair.
Ye Feng could easily achieve this number now, but he prioritized the taste, and no Guinness officials came to challenge him. So, when all the noodles were four millimeters in diameter, Ye Feng stopped.
He placed a pot on the huge stove and immediately began pouring in the Divine Spring water. Ye Feng declared that he was rich and could do whatever he wanted, that's how extravagant he was.
After pouring in the Earth Spirit Spring water, Ye Feng added some salt and oil to the pot.
Once he had done this step, he began to prepare the soul-stirring sesame sauce.
Garlic is absolutely the star of the flavoring.
With its bright red color, rich spiciness, slender shape, thick flesh, and abundant oil, Qin pepper noodles, known as the "King of Peppers," are also indispensable.
White sesame seeds, which enhance the aroma and color, are also an essential ingredient that should not be omitted.
After heating the peanut oil, lift the pot and pour it directly into a large bowl containing seasonings.
"Sizzle sizzle..."
The aromas of garlic, Sichuan pepper, and white sesame seeds are instantly released after being heated with peanut oil.
The aroma of peanut oil is so enticing that it makes you feel like you're floating on air.
Of course, there are more than just these few ingredients in the soul-stirring sesame sauce.
Salt, sugar, and oyster sauce.
The sesame paste is still the 2:8 ratio; I still have some left over from before, so I can use that directly.
As Ye Feng continued stirring, the sesame paste in the condiment bowl became as beautiful as latte art in a coffee cup.
Once the sesame paste was ready, the water in the pot had just boiled.
There are naturally not that many coincidences in the world.
In reality, Ye Feng simply added a tiny bit of fire to the bottom of the pot after he finished making the sesame paste.
Put the noodles in the pot and cook until they are 90% done.
The next step is also crucial.
That's cooked noodles, but without cold water!
Rinsing noodles in cold water usually makes them more chewy.
Ye Feng's drink already has the most refreshing taste, but rinsing it with cold water will actually affect the taste.
After quickly mixing the noodles with some oil, Ye Feng threw them all into the air.
Those without the means can use an electric fan, while Ye Feng, who has the means, can simply fan himself with his hand to achieve his goal.
The dried noodles fell back into the large basin, and at the same time, a large row of spirit-raising cucumbers appeared on Ye Feng's cutting board.
"Take it or take it or take it..."
Ye Feng's hands moved so fast they left afterimages, and the Spirit-Upgraded Cucumber rapidly transformed into cucumber shreds.
After cutting everything up, Ye Feng poured all the sesame paste into a large bowl.
With a reach, a massive spiritual hand reappeared.
The noodles were lifted up, like a beaded curtain in a huge palace.
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