Master Archaeologist

Chapter 22 Failed (please collect, please follow up!)
Lajia Village, in the small courtyard rented by the Archaeological Institute of the Academy of Social Sciences at the east end of the village.

Located in a small cubicle near the kitchen on the first floor, it has been converted into a simple laboratory.

However, there is no sense of "scientific research" in this laboratory.

The six of Chen Han, surrounded by a steaming cauldron, were all frowning and frowning.

"Ahan, the bowl of noodles unearthed in the ruins is a full 4000 centimeters long, and it has been stored for more than [-] years, and there are basically no breaks."

"It turned out that in our hands, the five centimeters of noodles couldn't be rubbed out. What's the matter?"

Zhuang Yunpeng suffered from this face, very frustrated.

The subject of [Re-engraving Lajia Xiaomi Noodles] has been officially launched for half a month.

It's just that, in the past half month, there has hardly been any good news.

At the beginning, the members of the group tried to knead the millet dough into individual noodles in the way of "kneading" according to Chen Han's idea of ​​"cooking cakes".

But in practice, it is extremely difficult.

It took almost a week just to master the ratio of millet flour and water so that it can be kneaded into a dough that does not disperse.

Even so, the final millet dough is also very sticky, as long as it is left for a while, the water will evaporate and it will disperse immediately.

But at least it can be grouped together, and the next step of the experiment can be started.

Afterwards, everyone immediately began to try to rub the noodles.

This is another difficulty.

The action of "rubbing" is obviously a test of strength.

It's heavy, and it breaks easily.

It is light, and it cannot be kneaded into the oval shape of noodles.

The six people in the research team rubbed for five days, using nearly [-] catties of millet flour.

In the end, Su Sa and Lin Ya, two of the most ingenious female researchers in the group, were barely able to knead millet noodles that were ten or twenty centimeters thick.

Although, there is still some distance from the [-] cm long millet noodles unearthed at the Lajia site.

But the length of [-] centimeters can be regarded as reaching the standard of "noodles".

So Chen Han decided to try cooking it to see the effect.

As a result, the scene just now appeared.

Twenty centimeters of millet noodles were put into the pot, and they were all broken after only 1 minute of cooking.

When they are cooked, they are broken into 1-2 cm sections, which are not noodles at all.

Nearly half a month of hard work has all come to naught.

Experiments have proved that with the method of making sob cakes, although it is said that millet noodles with a length of [-] centimeters can be kneaded, there is no way to cook them at all.

Seeing this result, it's no wonder that Zhuang Yunpeng, who has worked hard for half a month, is not depressed.

On the contrary, after seeing the result, Chen Han's expression did not change at all, and he was still very calm.

"Since boiling with water won't work, let's try steaming."

"Steaming noodles is also a very common cooking method in the north!"

In order to reproduce Xiaomi noodles, Chen Han has been tirelessly surfing the Internet for half a month to learn and inquire about any noodle-related information.

Although the hands-on ability has not been enhanced much, the theoretical knowledge is still mastered a lot.

Hearing what he said, everyone immediately ignited a glimmer of hope.

Su Sa and Lin Ya ran to the chopping board, skillfully grabbed a few handfuls of flour from the millet flour bag, kneaded the dough with water, and kneaded the dough.

After a while, a dozen millet noodles with a length of more than ten centimeters were rubbed out again.

Zhang Jianbo also ran to the kitchen next door and borrowed a steamer.

After pouring two pots of water into the bottom of the pot and putting the steamer on, Su Sa put the kneaded noodles into the steamer and started to steam them.

Everyone stared at the steamer expectantly.

Watch it go from calm to boiling to steaming.

Zhang Jianbo checked the time, and when the pot was on for 3 minutes, he immediately reached out and lifted the lid.

However, when the lingering steam dissipated, everyone sighed heavily when they saw the noodles broken into a pile of 1-2 cm small pieces in the steamer.

Chen Han also frowned.

Failed again.

"Otherwise, let's try to fry it first and then cook it?" Wang Weida, who is a Ph.D. student under Professor Li, raised his hand weakly and suggested.

Chen Han shook his head: "The noodles unearthed from the Lajia site do not show traces of frying."

Whether the same food has been fried or not is still easy to see.

And with the conditions of prehistoric civilization, it shouldn't be so extravagant that you can refine oil and use oil to make noodles.

If steaming and boiling don't work, then the problem must be the original production method, not the cooking method.

Chen Han rubbed the base of his nose with some headaches, and sighed: "Everyone has been busy for a day today, let's do this experiment first."

"Go back and think about whether there are other ways, or think about whether there are any steps that we can improve during the production process."

"Everyone also went to check the noodle making methods in other places, and then we will try them in groups."

The road of asking for cakes probably won't work.

Although Chen Han felt very sorry, he hadn't completely lost his confidence yet.

Since the ancestors 4000 years ago could use millet to make noodles, it makes no sense that modern people like them cannot.

The method is definitely not right.

When doing scientific research, the least fear is research!
If it doesn't work, just take the path of exhaustion, and try all the noodle making methods in all the places in northern China!
as long as you try very hard, you can achieve anything!
Anyway, Chen Han has made up his mind to fight this subject!
It's just that other people in the group are worried.

Everyone is here to learn archaeology!

How to learn and learn, and start to become a cook who studies noodles!
It's just that I'm on this boat, and I've worked hard for half a month, and now it's too late to give up, and I can't bear to give up.

If you don't research the reason, and publish a few papers in Chinese core journals, I'm really sorry for the noodles that have been rubbed out in the past half a month!
"no problem!"

After cheering each other up, everyone went back to their rooms, pondering, checking information, and not giving up.

Chen Han also returned to the dormitory with Zhuang Yunpeng, and began to search the Internet for the more popular pasta and production methods in the north.

There is a saying well.

The world's pasta is in China, and Huaxia's pasta is in Shanxi.

Chen Han didn't know if he didn't check, but he was shocked when he checked.

In Shanxi province alone, there are as many as 280 kinds of pasta made from wheat flour, sorghum noodles, bean noodles, buckwheat noodles, oat noodles, corn noodles, yellow rice noodles, potato starch, sweet potato starch and other raw materials.

Although the noodles used in many of them have the same production process, they are just cooked in different ways.

But just looking at the production process, he also found out at least a dozen different noodle production methods.

There are some that use only wheat flour, some that are mixed with several kinds of flour, and some that do not use wheat flour at all, but only some coarse grain flour.

Chen Han was dazzled by all kinds of noodle making techniques.

There are so many kinds, if you really use the exhaustive method to try one by one, you have to try until the year of the monkey?

(End of this chapter)