A mouthful of fried rice at a sky-high price, Old Tang apprenticed on the spot

456 Ramen
The so-called [Dragon Beard Cake] is to pull the noodles until they are as fine as a needle, and then fry them to the state of silk cakes.

Its raw materials are only flour and water, and a little salt to give the base flavor.

Other than that, nothing else.

[Dragon Beard Cake] is to use such a dough to stretch it into noodles as thin as dragon whiskers.

Therefore, this noodle dish requires the most solid basic skills of noodle dishes, and there is no trick at all.

There are only three steps in this noodle dish, first kneading noodles, second stretching noodles, and third fried noodles.

These three steps are the most basic pastry making links, but they must be done to the extreme.

The dough that is usually used for steaming steamed buns, pancakes, buns, and dumplings generally has a flour-to-water ratio of only 5:2 to 5:3.

When the water content reaches 5:3, the noodles are already very thin and soft.

But for the dough used to make longxu noodles, the ratio of flour to water can reach 5:3.8, or even 5:4.

Only such a high water content can completely release the gluten of the flour.

[Dragon Beard Cake] The dough to be used was reconciled in advance by Li Yi when he came to the restaurant, and it was kept in the refrigerator for cooking.

Li Yi didn't add edible alkali or other alkaline water, so the dough fermented very slowly, and when he made the [Lion Waking Cake], it was ready for use.

After taking out the finished dough, Li Yi put it on the counter, sprinkled dry flour on the bottom, and beat and kneaded vigorously.

This step is the most labor-intensive, requiring repeated pounding, kneading, stretching, and falling.

Only in this way can the gluten in the dough be stimulated.

After beating the dough evenly, Li Yi grabbed both ends of the dough and pulled it hard to the sides.

The dough is like chewing gum, pulled into a thick middle and thin ends.

After pulling the dough apart, Li Yi put the two ends together and held it in one hand.

Then he picked up the hanging dough and put it together with the top, and he grabbed the two ends and pulled it apart again.

Seeing his movements, Liu Yifei couldn't help laughing and said, "With your ramen skills, you can already open a Lanzhou ramen shop!"

Aren't you the lady boss?
Li Yi's joke came to his lips, but he didn't say it, but reminded with a smile: "It's Lanzhou beef noodles."

"Oh yes, you said that before."

Liu Yifei smiled, and then asked curiously: "Isn't it more intuitive to call it ramen? Why do you have to call it beef noodles?"

"Because I'm used to calling it, and the source is also called beef noodles."

Li Yi explained: "According to historical records, the origin of Lanzhou beef noodles was learned by a student named Ma Liuqi from the Dongxiang nationality in Gansu Province during the Jiaqing period.

This Chen Weijing is from Boai County, Huaiqing Prefecture, Henan Province. His family sells a special snack called Xiaoche Beef in Boai.

After arriving in the capital, he braised the beef with the secret recipe handed down from his ancestors, and then ate it with noodles.

After discovering that his classmate Ma Liuqi was in difficulty, he often helped Ma Liuqi, and even taught Ma Liuqi the secret recipe of stewed beef handed down from his ancestors.

Later, after Ma Liuqi returned to Lanzhou, he opened a noodle shop there, called Uncle Ma's Beef Noodles, which was also the first beef noodle shop in Lanzhou.

Since then, the locals have been calling this kind of noodles beef noodles, never called ramen noodles. "

"Is that so?"

Liu Yifei was a little surprised: "So, Lanzhou Beef Noodles are actually passed down from Yu Province?"

"you can say it this way."

As Li Yi said, his hands kept moving, and the dough had become even.

After noticing the gluten from the dough, he grabbed both ends of the dough and shook it vigorously, and the bottom of the dough pillar rotated clockwise, forming a double-strand spiral dough pillar.

Then, he grabbed both ends and flicked it again, and the noodle pillars spun counterclockwise again and twisted together.

Looking at his operation, Liu Yifei was also a little curious, so she asked, "Can I try it?"

Li Yi stopped his hands, grabbed a section from the dough, and handed it to her.

After receiving the dough, Liu Yifei followed Li Yi's example and pulled the noodles apart, trying to twist them into a spiral like him.

The gluten of the dough has been loosened by Li Yi, and Liu Yifei stretched it into a long strip smoothly even if it was the first time she tried it.

But when she imitated Li Yi's operation, she swung the opened noodle into a spiral shape, and after two consecutive times, she found it a bit difficult to pull again.

"Eh? Why can't I pull my face apart?"

Liu Yifei pulled the noodle pillar hard and found that the noodle pillar had become much harder.

"You've put a muscle on it, so it won't be able to pull it off."

Li Yi explained: "This step is called slipping noodles, and in jargon it is called smoothing the gluten, which is to adjust the arrangement order of the gluten protein inside the dough so that the direction of the rebounding tendon strength is consistent.

When you are skating, you have to move one side to the other, and one side to the other side, so that the surface will not be stretched, and the ductility will become better and better. "

Liu Yifei listened carefully, and while paying attention to Li Yi's movements, she started to slip up again, and it really went much easier.

Seeing that she has gotten along well, Liu Yifei is very happy: "It's quite fun."

Soon, Li Yi slipped away.

After placing the noodle pillar on the chopping board, he sprinkled some dry flour on it, and then kneaded the thickness of the noodle pillar until even, grabbed both ends, and began to stretch it.

"Can I have ramen?"

Liu Yifei also imitated his movements and tried to pull up.

"It's called stretching, and in jargon it's called stretching."

While stretching, Li Yi explained: "Folding in half like this is called one buckle, the more buckles you make, the thinner the noodles will be.

Take Lanzhou beef noodles as an example, the thickest two pillars are four-button noodles.

Two thin noodles are six buckles, fine noodles are seven buckles, and capillary is eight buckles.

There is also a six-and-a-half-button three-thin noodle, which is a little thicker than the thin noodle and thinner than the second thin noodle, that is, when the sixth noodle is pulled, it is only pulled halfway.

While speaking, Li Yi had already folded the face in his hands seven times.

At this time, the noodles have become very slender, and they look like cotton threads for weaving.

"You pull it so finely!"

Liu Yifei looked enviously at the noodles in his hand: "These noodles are so even! None of them are broken."

As she said that, she looked at the face in her hand that started to break after only pulling the third buckle, and was a little disappointed: "Why did I only pull the third buckle before it broke?"

"That's because you didn't find the right position."

Li Yi lifted the noodles in his hands, and held the top in one hand, letting the noodles hang down naturally.

Pointing to the noodles hanging from both sides of the palm, Li Yi explained: "If you want to pull the noodles evenly, you must ensure that the lengths of the noodles on both sides are the same, and you can't have one side long and the other short.

When the short side is pulled, it will definitely bear more force and be pulled thinner.

The longer side bears less force and will be thicker.

Such uneven thickness will cause the thin parts to be pulled thinner and thinner, and finally they cannot bear it, and they will naturally break. "

"Then how do you pull it?"

Liu Yifei looked at the face in his hands curiously.

"Try to keep the face lengths on both sides the same."

Li Yi inserted his palm into the vacancy in the center of the noodles, let it hang down naturally, and cut the hanging end of the noodles with his palm, indicating: "Look, to ensure that the pulling force is in the center of the noodles, it is usually best to use fingers, but it is more difficult to use palms.

But I can teach you a trick, that is to use a tool, such as a rolling pin, to let the rolling pin hang down naturally, and it will fall in the middle.

Moreover, the rolling pin is cylindrical, and when the noodles are stressed, the position can be adjusted by itself, so that it is not easy to break when pulling the noodles. "

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(End of this chapter)