I'm in Food Wars: Lan Feihong's Inheritance at the Start!

In the face of their eager gazes, Lin Han sold out first.

"Do you remember what I did before mixing the flour with the taro paste?"

Under Lin Han's reminder, Jiuga Teruji and the others immediately searched their stomachs and thought about it.

"What did you do, not just make a face..."

"No, Lin Han-kun is more than just making friends.

It was Hōjō Miyoko, who was proficient in Chinese cuisine, who first discovered it.

At the moment, she was rapidly searching for the memory fragments in her mind, about every step of Lin Han's preparation for cooking.

From steaming taro, making taro paste, to taking out flour and noodles...

Wait a minute.

"Wait... If you're going to use flour to make mashed taro, Lin Han-kun doesn't need to mix the noodles first.

"unless……

Hōjō Miyoko suddenly turned his head and looked to the side of the cooking table.

There is a huge porcelain bowl, "017" is nearly a foot wide.

In Hōjō Miyoko's memory, the bowl was supposed to contain clean water.

However, when she walked to the cooking table at this moment, she found that the clear water inside had turned turbid white.

As she leaned closer, she could still smell the smell of flour.

"Yes, this is it!

Hōjō Miyoko looked surprised, apparently she had found the key to making the mashed taro dough taste like filet mignon.

"The clean water originally contained in this bowl was used to wash the gluten!

"Wash gluten? What is that?"

"Sounds like it has something to do with cleaning, but what does this have to do with dough..."

The members of the Chinese Cuisine Research Association looked at each other, not knowing what mystery Hōjō Miyoko saw from this bowl of water.

"I see!"

Teruki Kuga, who also has a certain understanding of Chinese cuisine, has also studied a lot of dishes from other factions of Chinese cuisine since Shiji lost to Lin Han.

After hearing "washing gluten", Teruki Kuga immediately reacted.

"Gluten is a vegetable protein composed of gluten protein, together with gluten protein.

"It's also an extension of flour cooking, but it's more chewy than dough.

"The method of making it is also very simple, first add the right amount of salt and water to the flour, and then knead the flour into a smooth dough."

"After waking up the dough for a while, put the dough in the water and wash it constantly like washing clothes."

"Until all the living flour and other impurities in the dough are washed away, what is left is the so-called gluten."

Hōjō Miyoko eloquently explained to everyone.

And this kind of unheard of practice also surprised Nakiri Alice, Tadokoro Megumi and the others.

"No way...Is the dough still washable, this is the first time I've heard of it.

Kurokiba Ryo also stared and muttered in disbelief.

"No, it's scientifically possible."

Nakiri Alice, who works on molecular gastronomy, after a brief shock.

Rather, he understood the science of the practice faster than anyone else.

"Also, the practice should be that the higher the moisture content of the dough itself, the faster that so-called gluten will form.

“It is only when the proteins in the dough absorb enough water that they expand enough to be intertwined within each other. 99

"In this way, the so-called network structure can be formed."

After comprehending the principle of gluten, Nakiri Alice made a thorough analysis.

"Sounds great."

Tadokoro Megumi muttered to himself.

"The strange knowledge has increased again.

Ryoko Sakaki nodded in agreement, while Yoshino Yuuki raised her hand.

"In that case, after washing, the remaining part called gluten should be very chewy, right? 99

"good.

Lin Han nodded, confirming Yoshino Yuuki's guess.

"After washing, the gluten will not stick together again due to kneading like dough.

"So after I washed the gluten, I kept pulling it to the extent I needed, and then filled the gluten meshes with mashed taro mixed with a proper amount of flour.

"The taro gluten made in this way will have what I asked for, initially satisfying the tender and tender taste of filet mignon.""

After listening to Lin Han's explanation, Nakiri Alice suddenly spoke.

"And before you actually start frying the mashed gluten, you put a layer of prepared sauce on the gluten in advance."

"The mesh between the gluten makes it not as airtight as it appears on the surface."

"The sauce penetrates into the interior through the mesh gap during the low-fire roasting process, so as to achieve the effect of being marinated for the first time. 35

Although the most incomprehensible problem has been solved, Nakiri Alice still has the urge to applaud Lin Han's design ideas...

"And the first oven baking can also change the outer skin of the taro gluten, so that the moisture of the sauce is fully locked inside."

"Fry it again after it's out of the oven, and cook it with sauce for a second time, so that the juice is so abundant that it feels like volcanic lava erupting in the mouth. 35

Kurokiba Ryo also expressed his own analysis.

"It's an incredible design, as expected of Lin Han.

For a long time, I said with a sigh.

"Being able to take out the characteristics of Chinese cuisine and flexibly apply it elsewhere. 99

"Just this kind of idea is enough to create a gap between us like a moat."

Hōjō Miyoko also lamented.

Although she also knew something about gluten, she never thought of it like Lin Han.

The characteristics of gluten are displayed in other special ways.

"Not only that."

Nakiri Alice looked at the lifelike gluten on the plate.

"If you want to pull the gluten into such a tight layer, without the taste being too thick, talent and technology are also essential.

Light flashing in her red eyes, Nakiri Alice looked at Lin Han with deep joy and admiration.

"As expected of Lin Han-kun, you can really use vegetables and flour to make a wonderful answer sheet with full marks in every aspect.

Nakiri Alice couldn't help but think back to the day when she and 0.7 herself watched Lin Han and Saito Somei compete for the fifth seat.

What Nakiri Erina said.

"No matter what kind of cooking, if Lin Han can get 100%, it must be because the full score is only 100%. 35

And what's even scarier is that.

When Lin Han is not satisfied with the answer of 100, he will work hard to get 110.

While others are still working hard to get 100%, Lin Han has already stood above the heights they can't reach!

"Is this the strength to be able to achieve the fifth achievement in the first year..."

Although from Nakiri Erina and Kurokiba Ryokou before, Nakiri Alice felt that Lin Han is a very powerful existence.

But Nakiri Alice didn't know it until today, after having personally tasted Lin Han's cooking.

How terrifying is this person's true strength!