Food Customizer

The hands were clapping, and the dishes were indeed ready, but the 'Gan' dish didn't even appear in the live broadcast room screen.

There is no other reason.

As Su Chen clapped his hands to announce that the dishes were served, a strong middle-aged man walked out of the crowd. He moved his wrist slightly and came to the chopping board.

"Pull now?"

"Pull."

"Okay, I'll do it."

Su Chen nodded, "Can you add a pseudonym? Otherwise it sounds weird."

Chen Laoba, one of Cui Yufen's apprentices, used to make Chinese pastries. When he first met Zhang Jiayi, Chen Laoba was specially invited by Su Chen from Lu Province to help him.

When he went to Zhangling District to cook for special children, Su Chen also called Lao Ba to ask him some questions about the case.

Needless to say, even though Su Chen is now the only second-level member in the country, compared with Chen Laoba, Su Chen still feels inferior to him in terms of his skills in criminal cases.

Lao Ba's arms were the result of decades of Bai An's training. Even if Su Chen had a practice room, he would never be able to keep up.

So for this banquet, Su Chen invited Lao Ba over early, just for this moment!

“Gan province’s cuisine cannot be called Gan cuisine, it should be called Long cuisine.”

While Su Chen was chanting in a low voice in the kitchen, Ling Shuyu also started introducing in the banquet hall.

“Long cuisine is mainly based on raw materials from the Silk Road, with Gan Province culture and Dunhuang art as the background. It integrates halal cuisine, home-cooked food from various regions in Longyuan and the excellent techniques of major cuisines. What you are about to see is what we have today. The first staple food: Lanzhou Ramen!”

Whether the ramen is delicious or not is one thing to say, but the quality of the ramen noodles cooked by the ramen chef definitely matters.

Before the guests in the banquet hall could react, they found that the originally dark big screen at the front suddenly lit up!

This is also a part of today’s food tasting.

Other dishes don’t matter, but ramen must be seen being made live. This is the same reason why Haidilao’s ramen masters perform live noodles.

This thing, after you have accumulated enough exclamations, will naturally taste different when you eat it.

Chen Laoba was ordered to do so at the critical moment. Fortunately, he was doing the white case that he was best at, and at this moment, he also knew that he was being watched by countless audiences across the country, and he also knew that he was being watched by dozens of big leaders upstairs.

A few days ago, when Lao Ba received Su Chen's invitation, he was a little hesitant at first. After all, Su Chen had promised Lao Ba to build a pasta restaurant for him. This matter had been going on since Lao Ba left Jingzhou. There was no news, and now he needed help before contacting him. Lao Ba felt somewhat resentful in his heart.

But when he learned about this event, he immediately rushed from Lu Province to Jingzhou overnight.

This kind of event, this kind of occasion, being able to serve so many people a bowl of noodles, is that what many Bai An masters dream of?

This is not just a simple matter of making a bowl of noodles. When Chen Laoba goes back later, he will directly tell the boss arrogantly: Give me a salary increase of 10,000!

If the boss doesn't give you a raise, what's the point of quitting?

I am the chef of the world's first food exchange meeting, Chen Laoba! ! !

Today, under Su Chen's instructions, Lao Ba performed the capillary noodles in Lanzhou Ramen.

There are many different thicknesses of traditional ramen, including Lanzhou ramen that ordinary diners have eaten on the streets and alleys. The thickness of the noodles made by each store is also generally different. Three-thin noodles are generally the choice of most noodle shop owners.

Su Chen knew that the situation in the kitchen had been projected to the banquet hall, and nodded slightly to indicate that it was time to start.

And he took over the say in this dish from Ling Shuyu across the screen.

"Lanzhou ramen is generally divided into several thicknesses: capillary, thin, two-thin, three-thin, two-pillar, leek leaf, thin-wide, wide, and large-wide. Today Master Chen will show you the capillary noodles."

"Master Chen, let's get started."

Lao Ba's throat twitched slightly and he looked a little nervous.

Su Chen's order to him was not to break any ramen noodles this time!

So when making the noodles, Laoba chose high-gluten noodles and used a little rapeseed oil to make the noodles.

Based on Lao Ba’s many years of experience in making rice dishes, as well as many experimental attempts after arriving at Dameishilai, the water temperature for kneading noodles was finally determined at 28° at room temperature of 25°.

Before doing this, Chen Laoba had always relied on his own experience to knead the dough, but this time it didn't work. Su Chen strictly asked him to keep trying to find the water temperature that makes the flour the most chewy.

Even though several days have passed since this incident, Chen Laoba still remembers what Su Chen said at that time.

"Only under a specific water temperature, the protein in the flour will not deform and more gluten networks can be generated. The starch will not gelatinize and can be enriched between the gluten networks. Sometimes cooking also needs to be scientific. , empiricism is not necessary.”

It is with this rigorous attitude and through repeated experiments that Lao Ba not only mastered the water temperature needed today, but even made a table for himself what temperature water should be used at different room temperatures.

At this moment, the dough in front of Lao Ba has gone through the two processes of kneading and waking up, and is silently waiting for him to start operating.

Following Su Chen's order.

Lao Ba quickly kneaded the dough into a long strip on the panel, held both ends of the strip with both hands and began to shake it up and down!

After several days of repeated experiments, Lao Ba was instantly sure that this was a perfect ball of ramen dough!

If it were normal, he might need to stretch and knead the dough repeatedly according to the gluten strength of the stretched dough, until the gluten structure of the dough is arranged smoothly before continuing.

But now, it is not necessary at all!

Put the rolled dough on the chopping board, apply oil, and stretch it gently.

Then, sprinkle flour on the chopping board, roll the dough into long strips and roll it on the surface.

Chen Laoba's movements are getting faster and faster.

The right hand gives the noodles to the left hand, the two noodles of the left hand are separated, and the right index finger hooks the middle of the noodles and continues to stretch!

After the noodles are stretched, separate the noodles and continue to repeat the previous action. Each repetition indicates that the number of noodles has doubled!

Not to mention others, even the guests waiting for dinner upstairs can't help but start counting them.

"Once. Two."

"Three times, eight."

"."

"Ten times! How many noodles are there in ten times? Can anyone calculate?"

"Quickly bring me a scientific calculator!"

It is recognized worldwide that foreigners are bad at math. Even many college students are not as good as Chinese elementary school students in mental arithmetic.

The live broadcast room was also boiling.

"Ten times? Such a small amount of dough was stretched ten times? That's 1,024 noodles! A fist-sized dough was stretched into more than a thousand noodles?"

"He's still stretching! Isn't this guy too good at stretching? Two thousand and forty-eight noodles!!!"

This kind of thing is almost exponentially more difficult as you go on.

It depends not only on the toughness of the dough, but also on the skill of pulling noodles. The strength and skills of each hand exchange, and the amplitude of each stretching movement must be extremely precise. The finer the noodles, the easier it is to break. If you are not careful, you will lose everything!

"I have worked in a ramen restaurant for more than ten years. The best chef I have ever seen can only stretch noodles ten times, and that's with a dough much larger than this chef's. He is still stretching it at eleven?"

"Fuck! How thin are these noodles? Hair-like?"

"Not only thin, but also tough. It is impossible to stretch them so thin without enough toughness. These noodles are chewy when eaten!"

Twelve times.

This is exactly the limit of Chen Laoba. A small ball of noodles was stretched twelve times, four thousand and ninety-six noodles.

Chen Laoba used his middle and index fingers to pinch off the noodles in his hands, and the noodles as thin as hair fell into the boiling water pot and began to cook.

Across the screen, the distant Gansu Province.

An old man sat on a chair and slapped the table excitedly, "Fortunately! Fortunately! Fortunately, we didn't have such a stalemate with the association over the selection of dishes. How can we not promote such ramen and how can we not have it on the table!"

The expressions on the faces of the middle-aged people sitting next to him were very interesting.

At the beginning, when they heard that the association wanted to finalize Long cuisine as Lanzhou ramen, they were the first group of people who were most opposed.

Why?

In the minds of the members of the Gansu Provincial Association, Lanzhou ramen is already well-known throughout the country, and even noodle shops are all over the country. Do you still need to promote such a well-known dish?

In addition, just a few years ago, Lanzhou ramen became a key promotion project for fast food nationwide. Do you still need to take this level of noodles to a food exchange event?

Our Long cuisine has always been unknown in China. Why don't you help us take this opportunity to promote it?

For example, aren't dishes like hand-pulled lamb, Yellow River carp, and Longshang crispy duck delicious?

But at this moment, all doubts came to an abrupt end as Lao Ba put the ramen into the pot.

Not only that, the next scene made the group of people dumbfounded and deafened!

"Lanzhou ramen emphasizes one clear, two white, three red, four green, and five yellow."

Su Chen spoke at this time. He took a long chopstick to scoop noodles from a small porcelain bowl. The noodles he scooped out slightly rotated, and he also placed a plate in the bowl. The fine noodles that were swirled up were shiny, and the visual effect was very smooth, and even slightly yellowish, just looking at it made people's appetite increase!

When he said [one clear], he scooped a spoonful of soup into the bowl.

This is beef soup. After being boiled for up to twelve hours, the beef soup has a mellow taste. After multiple processes to remove impurities, the soup looks very clear.

And this time, Su Chen also did a process that many Chinese chefs rarely use: freezing.

After the slow cooling and freezing of the broth, the beef fat floats on the surface and condenses into a solid shape. After all the fat is removed, the soup is melted to remove impurities.

So the beef soup at this moment is no longer as clear as it seems. It looks like a bowl of mineral water!

But only those who are closest to it can know that it exudes an extremely rich beef aroma!

"Two white."

The noodles in the soup are decorated with a crystal clear white radish, which looks pure white like jade.

"Three red."

Another small spoonful of chili is dripped into the soup noodles, which melts instantly and floats on the surface of the beef soup. With the addition of chili oil, this bowl of noodles looks lively and fragrant.

"Four green."

The finely chopped coriander is placed on the surface of the noodles. Even Su Chen, who is serving the noodles, can't help swallowing his saliva.

"Five yellow."

This means that the noodles must be bright yellow. Only smooth and translucent yellow noodles can reflect the chef's production process!

As soon as he finished speaking, Su Chen placed the bowl of noodles in his hand on a wooden plate. The girl in charge of serving the food left the kitchen with a smile on her face, carrying the wooden plate.

At the same time, the kitchen assistants in the back kitchen were in unison.

One was responsible for scooping noodles, one was responsible for adding radishes, one was responsible for dripping chili, and one was responsible for sprinkling coriander.

Bowl after bowl of noodles left the back kitchen, and the guests were agitated when they saw this.

Even a few gourmets began to joke.

"I feel that noodles made in this way seem to be more delicious than pasta?"

"This is noodles that only God can make! I swear, there is no machine in the world that can do this, not even pasta!"

"Oh my God. I can't imagine how happy I would be if there was such a noodle shop in my community~"

"So who can explain to me why there is no beef in beef noodles?"

In the commotion of the guests, the ramen that everyone watched from beginning to end finally appeared in front of everyone.

Several slightly older gourmets looked at the red chili oil floating in the bowl and felt a little anxious.

Coincidentally, Ling Shuyu spoke at this time.

"The chili pepper used in ramen is only for flavor enhancement, and the spiciness is very low."

With this, the hesitant old men and women were relieved this time.

The only pity.

Several impatient guests took their forks and hooked the noodles. Just as they put the forks to their mouths, the noodles slipped into the bowl along the gap of the forks.

The guests did it again in embarrassment.

This time they used the way of eating pasta, hooking the noodles with the fork and rotating them in the bowl for several times, wrapping the noodles on the fork before sending them to their mouths.

Such actions attracted several foreigners who could use chopsticks to cast contemptuous eyes.

These people skillfully used chopsticks to stir the noodles and soup in the bowl as much as possible, and then put the noodles into their mouths.

When they lowered their heads again.

"Hey? Where are my noodles?"

Su Chen gave each person a very subtle portion, not too much, not too little, just enough for one mouthful.

Want to eat more?

That's impossible.

Noodles are something that makes people full easily. If everyone is given a big bowl, won’t they be full?

There are 26 letters in the English alphabet, and we have only reached G. Will we eat more after that?

If the noodles are gone, then drink the soup!

In an instant, the banquet hall was filled with the sound of "slurping, slurping, and drinking soup".

The clear beef soup has removed the fat. Although the soup base is clear, the beef flavor is very strong.

A mouthful of noodle soup, the mellow and rich beef aroma, mixed with the taste of coriander and chili, and the white radish used for decoration is crispy, sweet and delicious. The hot soup in the stomach makes people feel warm all over and comfortable.

At this moment, everyone has an idea in their mind.

If I can eat another big bowl of noodles, it seems that what I eat later is not so important?

Just one mouthful, who can eat it?

Several guests licked the soup on their lips, and the aroma of meat and wheat lingered between their mouths, and it felt like their souls were being seduced out.

The audience in the live broadcast room watching so many people eating noodles was even more itchy.

Until one audience member posted a rather conspicuous barrage, everyone could no longer hold back.

"People who don't understand are still sighing about how delicious it is, and smart people have already rushed to the Lanzhou Ramen Restaurant. The chef just said that he can stretch it eight times at most, eight times is eight times, oh!" (End of this chapter)