Gourmet Style Beast Taming

Chapter 143: Astonishment

Once all the cold water was added into the flour basin, the flour had become completely fluff under Qin. Lang s stirring.

Next was the process of kneading this fluffy flour into a dough.

After the “three lights” method, seal the basin with cling film and let it relax for about ten minutes.

The relaxation process allows for the full combination of internal moisture with the dough.

The dough must have good toughness so that it doesn’t break during the subsequent pulling process.

“Chaka!”

It’s my time to shine now!

Without Qin Lang having to say much, Spicy, who has already been acclimated to the process several times, activates the mysterious acceleration power on the dough.

After the ten-minute acceleration ends, Qin Lang uncovers the cling film, takes out the dough and puts it on the table to continue kneading.

The dough that has been relaxed is noticeably softer to the touch, making the kneading process much more effortless.

When rhe surface of the dough shines with a smooth and delicate texture, the kneading phase comes to a close.

Divide the dough into bun-sized pieces, roll each piece into a strip, brush the surface with oil and then cover with a damp cloth, letting it rest for half an hour.

After resting, flatten the dough and roll it into a rectangular shape, press three to four lines with chopsticks and start pulling.

Once the dough is stretched to lengths of one or two meters, tear it along the lines.

One liangpi (cold skin) noodle is thus completed.

Following the same method for the rest of the dough, Qin Lang’s gaze fell on the other side of the table.

Next, it was time to make the Scallion Oil Noodles.

The cooking process for Scallion Oil Noodles is extremely simple.

Excluding the time spent making liangpi, it only takes few minutes.

“Gurgle gurgle gurgle!”

Everything is ready!

Under the control of the Thought Waves, a basket of bok choy that has been freshly processed falls in front of Qin Lang.

On the other side, the large pot of water that Dan Bao is responsible for boiling is already bubbling.

Put the liangpi into the pot to cook for two minutes, use the time to mix aged vinegar, light soy sauce, and sugar into a sauce, adding it to the large bowls prepared to hold Scallion Oil Noodles.

When rhe liangpi is cooked, scoop it up with a perforated ladle into the bowls.

Cut off the roots of the bok choy to separate the leaves, throw them into the pot to parboil for thirty seconds and then rake them out, arranging them around the cooked liangpi.

Finally, in the bowl add minced garlic, sections of green onion, white sesame seeds and chili powder, mound these seasonings in the center of liangpi.

Looking at the rapidly assembled bowls of Scallion Oil Noodles, the red of the chili powder and the green of the bok choy compliment each other beautifully, Dan Bao and Spicy both swallowed hard.

Only one last step left!

Looking at the eleven large bowls lined up in front of him, Qin Lang began to heat up the oil in the wok.

Seven bowls for the judges, one for the opponent.

t he remaining three are for him and the two little companions.

When the oil began to lightly smoke, he scooped some with a ladle and spilled it over the prepared seasonings.

“Sizzle-”

The sound of oil echoed instantly throughout the kitchen, along with the rich aroma released by the mix of chili powder, white sesame seeds, minced garlic, and green onion sections as they reacted to the hot oil.

Following that, was the second spilling of oil.

“Sizzle-”

In the crisp sound of oil, the seasonings mixed with the hot oil swiftly sank, starting to filter through the gaps in rhe liangpi into the base of the bowl, infusing rhe liangpi with a deeper level of flavor.

Next, came the third spilling of oil.

“Sizzle-¹¹

Under rhe sweeping heat, rhe liangpi contracted quickly, echoing rhe trick of fried dough in terms of texture changes, the minor internal structural adjustment making for a chewier taste.

After the three spills of hot oil, a bowlful of fragrant scallion oil noodles that made one’s mouth water was completed.

Qin Lang proceeded the same way, pouring hot oil onto the other ten portions and then put them all into the kitchen cabinet car.

“Let’s go, we can go our now.”

“Ding —”

On the other side, as Qin Lang stepped our, a notification sound came from within Liu Tianchen’s kitchen.

“Qin Lang s cooking is done already? That was quick!” Liu Tianchen, engrossed in his cooking, is nor disturbed, “But my cooking is finished too.”

“Then let’s see just how big the gap is between me and Qin Lang!”

lie quickly plares up, placing the dishes one by one into the kitchen cabinet car and pushing it out the door.

“Greetings to the seven judges.” Qin Lang bows slightly and then opens the kitchen cabinet car.

Under rhe control of the Thought Waves, servings of Scallion Oil Noodles are delivered to the judges’ seats.

Feeling rhe rich aroma hitting their faces, expressions of surprise emerge on the seven judges’ faces.

“Scallion Oil Noodles, please taste.”

“Ding —”

in the sound of a bell, Liu Tianchen emerges with his cart.

He happens to hear Qin Lang’s last sentence, his expression suddenly becomes interesting.

It’s nor big meat buns?!

” Pfft ”

Qi Xiaoyu, who is sitting in the audience seats, covers her mouth and starts laughing after seeing Liu Tianchen’s expression, “I knew 1 should have brought Qin Lang s shooting equipment to record this moment.”

“You’re too much!” Du Weiwei next to her can’t help but laugh as well and lightly pats Qi Xiaoyu”s shoulder.

Zhao Chen next to them is not interested in what the two women are focusing on.

lie takes a sniff, even sitting in the audience seats, he can still smell the aroma of the Scallion Oil Noodles.

So hungry…

The judges’ seats are very quiet.

So quiet that the sound of each judge “slurping” their noodles is exceptionally clear.

Liu Tianchen looks at the somewhat barbaric eating gestures of the seven judges, his face twitching slightly.

Pushing the kitchen cabinet car, he stands next to Qin Lang and whispers, “The Food Fight dish you presented isn’t big meat buns?”

“That was just dinner rhe day before yesterday and video material.” Qin Lang shrugs.

So that’s how it is.

Liu Tianchen thinks he’s been too naive.

Smelling the rich aroma filling rhe air at this moment, he can’t help but swallow his saliva.

Just from smelling this aroma, he has an intuition that this dish called Scallion Oil Noodles that Qin Lang presents will be delicious.

Once the voting decision is over, he is going to have a good taste.

Soon, rhe seven judges finish the small servings of Scallion Oil Noodles prepared by Qin Lang.

“Liu Tianchen, you can start now.” Huang Liang takes out mouthwash ro rinse the residual flavor of Scallion Oil Noodles from his mouth, signaling for Liu Tianchen to present his dish.

“Alright.”

Liu Tianchen takes a deep breath and delivers rhe dishes from his kitchen cabinet car ro rhe judges’ seats.

“‘This is my Beef Noodle Soup, please taste.”

Avery simple dish name, rhe ingredients itself are not complicated either.

Although Qin Lang hasn’t tasted it yet, he can roughly guess how it’s made just from the appearance and the name of the dish.

At the judges’ seats, Huang Liang picks up a thinly cut piece of beef, pairs it with hand-made noodles and purs ir into his mouth, a look of surprise appears on his face.

This kid Liu Tianchen, his cooking skills sure have improved quickly.

He had participated in one of his Food Fights before, and he remembered the level of culinary skills Liu Tianchen demonstrated at the time.

Now tasting his Beef Noodle Soup, he could taste the care and progress Liu Tianchen made in his cooking.

If his opponent was not the city-level champion Qin Lang, but an ordinary Excellent Chef instead, he might actually stand a chance at winning.

Mr. Liu Shuang’s son, really is something else.

Huang Liang finishes the bowl of noodles, nodding his head satisfyingly.

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Bonus Content at rhe end of this chapter:

I Scallion Oil Noodles]