Punch: From third-rate anchor to top chef

Chapter 93

The old man's hands are very smooth, not full of wrinkles like ordinary old people. If you look closely, you can even find that the fingerprints on the fingers are almost smoothed.

The hands quickly walked through the flour pan, and the clean hands were covered with a fine layer of flour.

Uncovering the flour plate, there is only a fist-sized dough left alone inside.

The old man gently pinched the dough with his fingers, and the dough fell onto the flour-covered chopping board.

Li Xiao explained to the audience in the live broadcast room while watching the old man kneading the dough

"The production of dragon beard noodles is actually very similar to the ramen that many people are familiar with. It is through repeated sliding and stretching that the dough becomes longer and thinner, and finally becomes noodles."

"However, for ramen, there are usually only 7 or 8 buckles."

……

"Anchor, what is a buckle!!?"

"For my question, please explain in technical terms, okay?"

"Cough cough" Li Xiao coughed lightly and quickly explained

"Aren't I afraid of being called water?"

"A buckle means one pull, one pull, one fold, one buckle, 7 buckles, 2 to the 7th power, 128 pieces"

"As for the 8 deductions, that's 2 to the 8th power, so there are 256."

"As for a bowl of qualified Longxu noodles, at least 11 bucks, usually 12 bucks, and better ones cost 13 bucks."

Many viewers in the live broadcast room began to press the calculator
"Wait, let me do the math, 2 to the 11th power, which is 2048?"

"2 to the 12th power is 4096"

"I'm going, is that an exaggeration?"

"One dough can be stretched into 4096 noodles, which is amazing."

"Of course it's amazing. I've watched a show before, and the master was able to pull out the dragon's beard noodles through the pinhole."

The old man's technique is very skillful, after all, he has been doing a job all his life, just like the story of the oil seller, how can there be so many talents and skills, only those who are familiar with it.

After the dough is dipped in flour, an isolation film is formed to separate the dough from the dough. After kneading, it will not continue to stick together and become dough again.

The old man finished the first four buckles very quickly, and the dough was in the hands of the old man, as if he was using his fingers.

lengthen,

Thinning,

Two noodles spin together,
grow longer again,

Thin again.

After 4 buckles,
The dough has been stretched to arm's length,

arm-long dough,

was thrown on the chopping board,

The old man picked up the flour with his fingers and sprinkled it on the dough on his arm. The dough not only became longer, but also had lines on it, but the lines were not clear.

The flour on the old man's fingers is not too much, not too little.

After a back and forth, the flour pinched by the fingers was just used up, and the dough on the chopping board and the chopping board were covered with a fine layer of flour.

Li Xiao tutted

"The old man's craftsmanship is really good, his skills are perfect, he is really perfect."

"Lalongxu noodles are different from lala noodles, the dough is different, and the technique is also different."

"As long as the noodles are pulled through the dough, they can be rolled and stretched directly, and they can be put into the pot after seven or eight times."

"But the dragon's beard noodles are different. The dough for the longxu noodles is made of rich and strong flour."

"Maybe many people don't know what Fuqiang flour is. Fuqiang flour is special first-class flour, the full name is special first-class wheat flour, which is the highest grade flour,"

"It is the flour that is ground from the core part of the wheat seed. This kind of flour is expensive and tastes good"

"Fuqiang flour has the strongest gluten, the strongest viscosity, and the highest protein content among all flours."

"The gluten and viscosity are high, which leads to the dough with rich and strong flour. When pulling, it is necessary to continuously add flour"

"Otherwise the dough may break or stick together due to repeated pulling."

The number of barrages today is much less than in the past, and everyone is very attentive. There are only a few barrages, and they are all of the following type

"It was funny looking at the old man just now, I didn't expect him to be so professional."

"Is this technique the so-called flowing water?"

"Although I don't know how to ramen, but it feels good?"

"By the way, no one has noticed where this store is? I want to try it."

"It has a sense of rhythm, and there is a strange rhythm between breath and breath."

four buttons,

five buckles,

six buttons,

Seven buttons,

In less than 30 seconds, the old man completed the seven buckles. This is the basic shape of the noodles. After all, 128 noodles have been pulled out, but the noodles are still very thick at this time, and there is still a long distance from the so-called dragon whiskers. long distance.

After reaching Qikou, the old man's movements were obviously slower than before, and the movement of the noodles falling on the chopping board was also lighter.

After all, if it breaks at this time, this bowl of noodles will be useless.

Flour fell from the fingers, sprinkled on the dough like fine snow.

Hold the two ends of the dough with your fingers, gently roll and lift, and all the excess flour on the dough will fall back to the chopping board.

The old man stretched his arms again, folded them in half, and completed another buckle.

Bakou, 256 pieces, because the nature of the dough is different, the noodles at this time are much thinner than ordinary ramen noodles.

This time the dough was not thrown on the chopping board, but rolled gently on the chopping board.

Because of the many times of dusting before, there is a lot of flour left on the chopping board at this time.

In addition, the dough was originally covered with flour, and the dough only needs to be rolled lightly before it is re-coated with flour.

The old man shook his index finger slightly, and the dough stretched out, and the excess flour bounced off the chopping board.

Another pull, another pull, another close, another buckle.

Repeat again.

The breathing of Li Xiao and the audience in the live broadcast room began to slow down, and they didn't dare to breathe, for fear that their breathing would be a little louder, which would affect the old man's movements.

ten buckles,

Eleven buckles,
twelve buttons,
Li Xiao and the audience couldn't blink their eyes. Twelve buckles are the dough in the hands of the old man, and there are already 4096 pieces.

The old man's movements have also changed from casual to cautious, and it seems that this has reached his limit.

Li Xiao was a little nervous, and the old man seemed to be hesitating whether to continue.

In fact, twelve buckles are already twice as thin as normal dragon beard noodles.

However, the old man seemed to want to challenge his limits because of Li Xiao's appearance.

Li Xiao wanted to stop it, and wanted to say that twelve buckles are actually very good.

But I was also afraid that my own blocking had hit the old man's enthusiasm and self-confidence.

He was afraid that his kind reminder would turn into malicious harm.

After all, the elderly are actually just like children, and their hearts are very fragile.

Li Xiao could only clench his fists and encourage the old man in his heart, you can definitely do it, come on!Everyone is watching you, be sure to succeed! ! !

The old man took a deep breath, and Li Xiao could even see that the old man's chest had sunk a bit.

4096 noodles were drawn by two hands and rolled around on the chopping board.

Dip it in flour, flick your fingers lightly, and the excess flour will be flicked off, so the noodles are not broken.

Opening his arms again, the noodles as thin as hair bounced off all the flour attached to them under the pulling force, forming a dense white mist in midair, and Li Xiao even produced it. The noodles were humming Feel.

The old man closed his arms, and the stale air accumulated in his chest was exhaled.

The wrinkles and age spots on the old man's face were crowded together. Thirteen Knocks, I don't know how many years I haven't made Thirteen Knocks Longxu noodles.

Feeling some kind of hair-thin dragon beard noodles, the old man felt as if he had returned to the past.

At that time, I was in full bloom, and I seemed to be determined to become the best dragon beard noodle master at that time, until I met her.

　When replying to readers yesterday

　　Phone is dead...

　　I searched for half an hour and couldn't find that comment

　　replied here
　　West Lake-You can't bite raw fried, Yang Yuxing,
　　There are also a few delicious restaurants whose names I can't find...

　　Crying. But I went to the store to ask the proprietress. You can eat at the store recommended by the locals.
　　


(End of this chapter)