Peng Li didn't have time to pay attention to the hot searches on the Internet, because when he returned to the Shenchu ​​Shop, it was already past seven o'clock and he was about to travel to the Journey to the West at 8 o'clock. This is the time he set for himself and will not be disturbed easily.

Fortunately, when Peng Li went out in the morning, he posted a notice of suspending business for one day, otherwise he would not have been driven away and would not have been returned to open the business.

Peng Li walked in and glanced at the first floor, then went straight to the second floor, and quickly washed up.

After chatting with Song Shiqiong for a few words, it was eight o'clock. Peng Li's consciousness sank and came to Journey to the West.

Peng Li rushed out of the room and went straight to the kitchen. He had experienced a lot of things yesterday and had even learned twenty-six special cooking techniques openly.

These are all created by generations of quasi-national chefs and national chefs on the earth after a long period of time, and some cooking techniques can even be traced back to more than 3,000 years ago.

Peng Li has secretly remembered these techniques and has also understood some of them. With a little practice, he can fully learn it.

When he arrived at the kitchen, Peng Li immediately began to try these special techniques.

With a moving spiritual consciousness, he took out a bag of flour from the storage bag. The first method Peng Li planned to practice was to knead the Eighteen Palms.

Pasta is a very ancient dietary method in China. It first appeared in the Yin and Zhou dynasties and was relatively mature during the Western Zhou dynasties. With the professionally fermented "tuó" chef, it began to become a very mainstream dietary method in the Central Plains during the Spring and Autumn Period and the Warring States Period.

As we develop into today's modern society, pastry has become an indispensable part of people's lives.

It can be said that anyone dares to say that they have never eaten buns, noodles, or dumplings? The pasta has been completely integrated into the lives of the people, including noodles, steamed buns, flower rolls, fried dough sticks, mash, sesame cakes, dumplings, buns, wontons, mohua, etc.

There are also many skills about pasta, such as the very famous bamboo noodle in the Cantonese cuisine that Peng Li is well-known.

The bamboo lifting surface is made of mature bamboo that is more than 3 meters long. The head end is fixed in one position and the end is placed. The end is filled with people to sit on it. Using the elasticity of the bamboo pole, jump up, sit down, and then sit down. Use the front part of the bamboo pole to repeatedly press the dough.

When the thick bamboo pole presses the dough up and down, the strongest pressure on the contact surface can generate nearly two tons of force. It is really terrifying, enough to destroy the arrangement of small molecules inside the flour, forcing the gluten small molecules to recombine into a more orderly and tight way, so that the noodles have a super refreshing taste.

For a hundred years, there has been no more pressure on noodles in the world than this method.

For example, when you want to have a good bun, the most important thing is to process the flour and mix the filling.

Among them, the processing of flour is the top priority. Peng Li has seen many people not eat the outer layer of flour when eating buns, but only eat the filling. This is because many of the bun shops outside only learn a little bit of the method of making buns, and they did not process the flour well at all, which makes the bread layer of bread unpopular.

Whether it is buns, noodles, etc., kneading dough is the most important link, so Peng Li focused on learning this well-known "Eighteen Palms of Kneading Dough".

Peng Li took out the flour, poured the flour into a wooden plate, and then added salt, sugar and warm water. This dosage is also very testic.

However, it is not a problem for Peng Li. According to his taste, he adjusted a sweeter proportion, which is also a taste that people in Guangdong Province generally like.

Stir evenly with chopsticks, and the flour becomes flocy, which is a scattered state.

Next, cover these flocs and let them sit for a quarter of an hour. This is called wake-up.

Peng Li was not idle either, but practiced another special technique and quickly woke up.

At this time, the flour has been fully moisturized and has officially come to the step of kneading dough.

Peng Li poured the dough on the chopping board, quickly gathered the dough on the dough with both hands, and then kneaded vigorously. Every time he rubbed it out, the dough would become a long strip. Peng Li would fold the dough back, rub it out again and then fold it.

Peng Li in Zifu Realm rubbed it with great ease. In the blink of an eye, he rubbed it repeatedly for more than a dozen times. The dough gradually formed, but it was not smooth.

Next is the special technique of "kneading the Eighteen Palms".

Peng Li reached out to wet his hands in a bowl next to him. He was about to slap his first palm when he suddenly had an idea and poured a thin layer of true energy into his palms.

call!

Peng Li's right hand hit the dough hard, sank the dough for a full five centimeters, and then took back his palm.

call!

Another palm hit the palm print just now, and the palm completely overlapped with the palm print, and it was five centimeters again. Just a little bit of it was pierced through the dough and pressed it on the chopping board.

When the power was exhausted, Peng Li's second power followed, and his right palm suddenly rotated, rotated clockwise, fished up the entire dough, turned it back into a ball, and then smashed it heavily in the middle of the chopping board.

Next, he hit his left hand with his palms, then rotated counterclockwise to pick up the entire dough, and smashed it heavily into the center of the chopping board.

In this way, the left and right hands took turns to hit the center of the dough, and then the Yin and Yang rotated to reverse the inner and outer layers of the dough, and hit the eighteen palms in this way, nine times the inner and outer sides were reversed, and the humidity of the dough was also needed to determine whether the dough was needed to stick to the palm and hit the dough.

When the Eighteen Palms are finished, the dough just comes out of the film, the surface is smooth and shiny, and it is really shining.

When I practiced "Kneading Eighteen Palms" for the first time, I still didn't have good grasps in many places, but after the true essence of the kitchen Taoist Tao passed through these Eighteen Palms, I also tempered a trace of the dough, making the whole dough a little crystal clear.

Peng Li was overjoyed: The cooking techniques on earth can be used in the Journey to the West world! And they can be compared with the Cross Sword Technique. Once they practice to a perfect state, they should also be able to induce the way of heaven and enhance the soul, right?

This...this...

Peng Li was a little shocked now. How many should there be on earth such as swords, needles, etc.?

One hundred doors? Or hundreds?

With so many kitchen techniques, if you teach them in the Journey to the West, will the kitchen path still be so weak?

The attack method of the kitchen path is weak, but the attack method of the alchemist is also weak, but it is still highly praised because the alchemist has developed very well. There are all kinds of martial arts, techniques, and alchemy recipes.

The kitchen path in Journey to the West has never been paid attention to. Even if Peng Zu created the true essence of the kitchen path and the kitchen path skills, there are still extremely few people who are willing to practice the kitchen path.

Peng Li suspected that the entire Journey to the West world may have less than 10,000 people who have been concentrating on the kitchen for nearly a thousand years!

On Earth, the latest release of the Taotie Association in 2019, there are more than five million professional chefs nationwide who hold chef certificates.

Among them, there are nine national chefs, 38 national chefs, and more than 100,000 star-rated chefs. These star chefs are all cultivators who can enter the Tao in the world of Journey to the West, let alone those famous chefs who have devoted their lives to cooking in history.

That's why China has so many cooking techniques.

Peng Li couldn't help but think in his heart: Maybe I can use the cooking skills on earth to make the kitchen paths of Journey to the West to a higher level.

As a chef, if he doesn't want the chef to be recognized by the world, he is not a real chef.
Chapter completed!