Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 380 The process of making Beef Noodles in Clear Soup is a little bit more difficult than imagined! 【Subscribe】

"I'll go, this room...is the Dundun Happy House?"

After the video was broadcast, many people didn't watch the little fat cat put on clothes for the first time, but found that the room was full of various cat supplies and toys.

Cat Castle, Babel, Cat Passage, Sky Corridor...

The fans were all envious when they saw this.

"It's much larger than the area of ​​my rental house."

"Not only is it big, but there are so many toys that make people drool with envy."

"For the first time in three years of drifting north, I realized that I am not as good as a cat."

"Dundun can perform, understands music, and is so sensible and obedient. It's okay to live in a room alone, right?"

"Just rush to arrange such a good room for Dundun alone. From now on, Boss Lin and the boss's wife's videos will be supported by all three times!"

"Life has been under a lot of pressure recently, and it is all supported by Dundun's video. Now that I know it lives so well, I feel relieved that my children have not been wronged."

"..."

At the beginning of the video, everyone was feeling sorry for the pristine room.

But when the little guy put on the little pink sweater, the style of the video changed suddenly.

"Help, is blue cat so ugly in pink?"

"It's a bit strange, take another look."

"Oh my god, I beg for a pair of eyes that I haven't seen!"

"Give me back my mighty little pundun, what the hell is this?"

"Miss Boss is dirty, just because you look good in pink doesn't mean we are also suitable for pink!"

"Hahaha, the little guy lost his temper when he heard the ridicule!"

After taking off the little pink sweater, it changed to another color.

After wearing wine red, the style of the video becomes normal.

Netizens wondered if Dundun started to bring goods.

But at the end of the video, there is no link or instructions for bringing the goods. Instead, everyone heard Lin Xu and Shen Baobao discussing topics such as weddings and haute couture.

Needless to say, countless lemons floated across the barrage.

Haute Couture, a word that is only heard when celebrities walk on the red carpet, but I didn't expect it to appear on a cat.

In addition, Boss Lin and his wife are going to hold a wedding. Will this couple, who are envied by the entire Internet, finally officially become husband and wife?

I don't know if I can go to the scene to watch the ceremony, but I really want to go.

It's not for attending the wedding, but to see what Dundun will do at the wedding.

It's funny to think about asking a cat in haute couture to give you a ring.

On the other side, Lin Xu was in the small kitchen in the back kitchen of Building No. [-], watching Yin Hongbin add ash to the bowl with a spoon.

"Peng ash has a strong stimulating effect on the gastric mucosa, so you must not put more. In general, the ratio of puff ash to water is 1:3. In winter, you need to use 12 ml of puff ash for every catty of dry flour and dough. Water, reduce the amount in summer, generally no more than 10 grams."

In order for Lin Xu to see more intuitively, he directly brought a kitchen scale, put an empty bowl on it, and just about to put ash on it after peeling, Lin Xu said:
"You don't need to be so troublesome, Chef Yin, I'm somewhat sure of these."

When Yin Hongbin heard this, he remembered that Lin Xu also had some accomplishments in the Bai case, so he said with a smile:

"Then why don't you come to Gabon Ash?"

"Row."

Lin Xu estimated that the noodles he had just made were about two catties, so he dug deep into the ash bag with a small spoon, shook off the excess ash, and poured it into a bowl.

Yin Hongbin saw that the word "8" was displayed on the electronic scale, which was exactly the same.

He glanced at Lin Xu with relief, "Xie, this junior brother, has something.

No wonder Chef Gao wanted to take him in as an apprentice. If he met such a good young man, he would have the audacity to accept him, right?

Then, Lin Xu added half a spoonful of water into the bowl with a spoon.

The "8" on the electronic scale suddenly became "32".

The water is three times more than the ash, so 8 grams of ash corresponds to 24 grams of water, which is exactly 32 grams when added together.

"Good craftsmanship! Master Lin's hands are comparable to electronic scales."

Lin Xu smiled:
"Practice makes perfect. Today is considered to be a trick in front of Chef Yin."

After speaking, he reacted:

"By the way, Chef Yin, 12 milliliters is enough for one catty of noodles. It stands to reason that about 24 milliliters are used to make two catties of noodles. Why do you need 32 milliliters?"

The ratio of fluffy ash to water is correct, but if you do this, you will add a few grams each time.

It is said that so many people have figured out the method, so they shouldn't make this kind of mistake.

Yin Hongbin stirred the Penghui water a few times with a spoon to let the Penghui melt, and then gave the bowl to Lin Xu:

"Observe carefully and you will understand."

Lin Xu took it over and took a look, only to find that there was sediment at the bottom of the bowl.

"Impurities will be mixed in during the production of Penghui, so each time you adjust the water, you need to adjust more to reserve the impurities."

It turns out that it is so, no wonder it is a ratio of 1:3, exactly one-third is the impurity part that needs to be discarded.

These are the experiences of countless ramen masters.

"Since the mid-Qing Dynasty, when beef noodles were introduced to Lanzhou from Huaiqing Prefecture in the Central Plains, that is, a county called Boai, chefs in the Northwest have been groping for improvements and formulating standards for making beef noodles."

Lin Xu smiled and said:

"I used to eat Lanzhou noodles all the time, but today I will try the beef noodles made by Chef Yin to see the difference between them and Lanzhou noodles."

Yin Hongbin smiled:

"There must be a difference, at least the sliced ​​meat in the beef noodles will not be cut so thin."

When the Penghui water becomes clear, use a spoon to scoop out the water in the middle and upper layers, enough for 24 ml, and set it aside for later use.

When the dough was almost done, Yin Hongbin put the dough back on the workbench, crossed his hands, pressed the dough with his fists and kneaded it out, and kneaded the dough that had become smooth.

Drizzle one-third of the pomegranate water over it.

Then fold the dough and continue to push forward with the root of your thumb, pushing the dough into dough pieces so that the Penghui water can be better absorbed by the dough.

Re-knead the dough into a smooth dough, then repeat the steps of pouring water, folding, pushing, and kneading the dough twice, and add the Penghui water to the dough completely, and the steps of kneading the dough and making the dough are complete .

The dough becomes soft and smooth after adding the pomfret water.

"Then you can start slipping."

Penghui water can make the noodles soft and elastic, but it is time-sensitive, so it is better to add the final Penghui water as you use it.

Yin Hongbin kneads the dough on the chopping board into long strips. When kneading, the workbench should be oiled, otherwise it will feel sticky.

Rub the two ends of the noodles well, shake and shake, so that the long strips of dough are twisted into a twist.

Put it on the chopping board, knead it again, and after growing into a strip again, lift the two ends, and let the dough twist into a twist again, but the direction should be opposite to the first time.

Lin Xu understood this step. In Bai An's words, it means "smoothing the gluten", making the dough smoother so that it can be stretched into noodles.

After repeated gluten smoothing, the gluten of the dough becomes more obvious.

Yin Hongbin kneaded the dough into slightly thicker strips again, and started making ramen.

He sprinkled some dry flour on the workbench, picked up a ball of dough from the dough, kneaded it into long cylindrical strips, pinched the two ends with the thumbs of both hands, pressed them against the tiger's mouth, and gently pushed the two ends Stretch.

Stretching while beating on a floured chopping board, stretching it and buckling it on the left hand, the first buckle was done.

After the first button is pulled out, use the index finger of your right hand to stretch the middle of the two noodles, and stretch it to the two ends again, so that you can operate it button by button.

Lin Xu looked at it seriously.

He found that every time before starting to pull, Yin Hongbin would turn the dough held by his left hand and roll the part squeezed by his fingers onto the dough.

And from the fourth buckle, the right hand has changed from the index finger to the back of the hand to stretch.

When stretching, keep the back of the hand in a circular arc, so that the force on the noodles is as uniform as possible, instead of acting on a certain point and causing the noodles to break.

After eight buckles, a cluster of two thick ramen is completed.

Yin Hongbin hung the noodles in his left hand on the fingers of his right hand, and interlaced his index and middle fingers, and the dough in his left hand was immediately pinched off.

"Use cooking flashcards."

Taking advantage of this opportunity, Lin Xu said silently in his heart.

The purpose of coming here is to learn about ramen, so you can't forget about the business just to be amazed.

"Learning object: Yin Hongbin. Current skills: advanced ramen making techniques, do you want to learn?"

"study!"

"Consume a perfect-level cooking learning card to obtain a perfect-level high-end noodle cooking technique - ramen, congratulations to the host."

Finally got it.

Lin Xu was very happy.

It's finally a worthwhile trip.

Yin Hongbin put the noodles on the chopping board, then took a pot, took most of the pot of water and put it on the stove to start boiling.

"Since the noodles are ready, let's make a bowl of Lanzhou beef noodles in clear soup."

After finishing speaking, he went out to serve beef soup.

Lin Xu had nothing to do, washed his hands and grabbed a ball of dough, kneaded it on the workbench first, and then pressed the dough into long strips.

The technique he just acquired made him itch for a while, so he couldn't help but want to try it.

Press the two ends of the dough with both hands and slowly stretch it out, stretch it into a long strip of dough and then buckle it over.

When Yin Hongbin came in with clear soup and radishes for making beef noodles, Lin Xu just pulled a standard leek leaf.

"Master Lin, this... came to kick the gym?"

Good guy, I keep saying that I want to learn ramen, but after reading it, I make a leek leaf that can't be more standard. Who is learning from whom?

Lin Xu came back to his senses and felt that he was careless, so he said quickly:

"Actually, I have secretly learned from a few masters, but I still can't figure it out. Today I saw your cooking skills, Chef Yin, and I have a thorough understanding."

Yin Hongbin put down the beef soup in his hand and asked:
"The essence of beef noodles is actually the clear beef soup in the pot. Can you make this?"

Lin Xu shook his head.

He really doesn't know how to do this, and of course, he doesn't intend to learn it.

Ramen is a pure white table technique, which can be learned.

But the recipe of the beef clear soup is a commercial secret, even if you learn it, Director Liao will throw a non-disclosure agreement for him to fill out.

Save a few pages of printing paper for the catering department.

Lin Xu looked at the beef clear soup that Yin Hongbin brought was somewhat similar to the soup used for boiling water and cabbage. They were both transparent brown in color, and looked a bit like tea that had been brewed several times.

Such a clear soup instantly made him curious.

"Chef Yin, is this beef consommé... also made with minced chicken?"

Yin Hongbin was delighted when he heard it:

"How expensive is that kind of soup? This soup is also made from soup, but instead of minced meat, it uses the blood soaked in beef."

At this moment, the water in the pot has boiled.

Yin Hongbin put the freshly drawn noodles in, boiled the noodles and said:
"The foaming of the blood when it is heated is actually the effect of the hemoglobin being heated. Pouring the blood into the boiled beef soup has a similar effect. This is the secret of the clear beef soup."

No one has really disclosed this step. Everyone thinks that minced meat of various animals should be used like boiled cabbage, but they didn't expect blood water to work.

Learned another trick.

Lin Xu thinks that he can try making similar soup in the store when he goes back.

In this way, the cost of soup will be reduced a lot. For example, Jade Soup uses the blood soaked in the meat instead of minced chicken.

For Lam Kee Gourmet, there is as much as you want.

Soon, the noodles in the pot were cooked. Yin Hongbin took them out with a colander, drained the water and poured them into a bowl. He added three or four slices of beef and six or seven slices of blanched and overcooled white radish.

Then put a little butter on the noodles, pour two tablespoons of beef clear soup on the butter, and let the boiling soup melt the butter.

Finally, sprinkle a handful of garlic leaves and chopped coriander, and drizzle with a spoonful of chili oil.

"This is our Lanzhou beef noodles, which are all clear, two white, three red, four green, and five yellow."

Lin Xu looked at these words. The soup was clear, the radish was white, the chili oil was red, the garlic sprouts were green, and the noodles were bright yellow...they really corresponded one by one.

Thinking about the Lanzhou ramen I ate when I was in school, it seems that they are not so particular.

Not to mention anything else, the thin piece of meat that can be blown away is much worse than this large piece of beef.

"Try it, Master Lin, I..."

Before Yin Hongbin finished speaking, Dai Jianli walked in sleepily:

"Old Yin, what's the matter with you...I'll go, this beef noodle is good, come here, let me check it out for you, Lao Dai, I can't do anything else, but I'm sure I can taste the saltiness."

After speaking, he took the bowl, casually blew on the beef soup in the bowl, and then took a big gulp:

"Ha, Shu Tan, after drinking Duan Pian and serving a bowl of beef noodles, I'm really happy like a god... Brother Lin, have you learned it? If you haven't, I'll teach you. Our Neijiang beef noodles are also very famous, not inferior to Lanzhou beef noodles .”

"Put down the bowl and get out!"

Yin Hongbin scolded Dai Jianli a few words, then said to Lin Xu:

"Last night, this guy couldn't wake up after he was drunk, so he opened a room upstairs and threw him in, but Director Liao said that the room fee will be deducted from his salary. Let's see if you dare to drink again next time." so much."

While the two were chatting, Lin Xu saw that the noodle soup was still boiling in the pot.

He took the leek leaves he had just stretched out and threw them in.

Lin Xu doesn't know how to cook beef soup, but the noodles are still top-notch. The perfect cooking technique is not inferior to Chef Yin's cooking skills.

After cooking, take out the noodles, put a few slices of beef with chopsticks, put some radish slices on top, spread a little white butter, and mix in the beef broth.

In no time, a perfect beef noodle soup is ready.

He tasted it, and found that the noodles were smooth, with the rich umami flavor of beef soup. It tasted like hand-rolled noodles, but compared with hand-rolled noodles, it had a little more alkaline taste.

This should be the reason for the ash.

Areas south of the Yangtze River like to eat this kind of noodles with alkali added. It has a good taste, is easy to preserve, and is not easy to be soaked in soup.

But the disadvantage is also obvious, that is, you can't drink the noodle soup.

It conflicts with the diet concept of "turning the original soup into the original food" in the northern region.

Seeing Lin Xu coming up, Dai Jianli started to eat noodles, and said:
"Add some vinegar, add some vinegar, Peng Hui is very overbearing, and it's not good for the stomach if you don't add vinegar to neutralize it."

Lin Xu turned around and took the balsamic vinegar from the condiment area and poured it into the bowl. The original spicy chili oil suddenly turned hot and sour, and the greasy feeling of butter disappeared, leaving only the rich aroma.

"Delicious, really enjoyable!"

I really don't eat Lanzhou beef noodles. I don't know how big the gap is in Lanzhou ramen.

Of course, the cost also varies a lot.

Chef Yin's bowl of noodles may not sell for three figures.

And the money is enough to feed eight or nine people in the Lanzhou ramen restaurant.

"Brother Lin, your senior brother is waiting for you to learn ramen and then show us noodles in clear soup. How are you doing? You can't make us wait ten or eight years."

Yin Hongbin on the side pointed to the leek leaf noodles in Lin Xu's bowl and said:

"Master Lin pulled it himself. With this level of proficiency, I feel that there is absolutely no problem with less than [-] deductions. As for more than [-] deductions, it depends on talent and hard work."

Dai Jianli looked at the noodles in Lin Xu's bowl, his expression became surprised:
"I'll go! Did Lao Xie even lie to me? He told me that Brother Lin didn't have any foundation in making ramen. This...doesn't this mean that they don't have any foundation?"

Lin Xu ate a piece of radish, which was crisp and refreshing, with a hint of sweetness.

Not bad, very good.

He smiled and said:

"I know how to make dragon beard crisps, and I secretly learned from someone some time ago, so the difference is not very big."

In the morning, Lin Xu and Baby Shen ate a bowl of wontons that his mother had frozen in the refrigerator before leaving. He was not very hungry at first, but when he tasted the ramen, he couldn't stop.

The taste is really good.

The noodles are strong, the soup is delicious, the radish is crispy, and the garlic sprouts are fresh.

When I was kneading dough before, I felt that the method was really complicated, but now it seems that it is really complicated and has complicated reasons.

Fortunately, there was no attempt behind closed doors, which was much more difficult than imagined.

After eating and drinking, Yin Hongbin was going to make beef soup. In order to avoid suspicion, Lin Xu did not follow, but drove and left Building No. [-] with Dai Jianli. He planned to go to Building No. Yingchun Street.

The store is so busy, we can't always come to Diaoyutai for vacation.

When we arrived at Building No. [-], Lao Dai got out of the car and put on his chef hat:
"Damn, the temperature has dropped really badly recently, and the scalp is chilly. I have to ask your senior brother to cook some warm meals at noon today, to warm up the stomach and drive away the cold."

Lin Xu smiled and said:

"My senior brother also drank too much last night, why don't I come here, I haven't cooked in Building No. [-] for a long time, today can be regarded as a revisit of the old place."

you do?

Dai Jianli immediately became interested:
"Brother Lin, what are you going to do? It doesn't matter if it's not warm, it's better to eat something that makes you sweat all over."

Didn't you just eat a bowl of beef noodles?
Lin Xu pushed open the door of the restaurant in Building No. [-], greeted Gu Junli at the front desk, turned his face and said:

"I'm going to make braised mutton, is this okay?"

When Dai Jianli heard this, an expectant expression appeared on his face:

"This is good, get some more, in this kind of cold weather, eat more mutton!"

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This chapter is 5100 words, ask for a monthly ticket, brothers, now I still owe 2000 monthly tickets to add more, I will add it after I adjust it, don’t worry!
(End of this chapter)