Xie Baomin nodded:

"Simmer for an hour and take it out so that the aroma of the vegetables is in the soup, but it should not be too rich. Too strong will overwhelm the aroma of the bone broth."

After the vegetables were stewed, Yin Hongbin also started mixing the noodles to make ramen.

Fifteen-knot ramen is relatively difficult. Not only does it require premium high-gluten flour, but it is also best to add one or two handfuls of gluten powder into it, so that the gluten will be stronger.

The so-called gluten is actually a component of gluten.

After adding gluten, the gluten content will be more.

Just one or two handfuls of this stuff will do. If there are more, the dough will not mix well.

Xie Baomin said:

"Generally, when ramen is cooked for more than 15 bucks, some gluten powder will be added, but no one will say it publicly because it is the secret of the ramen master, including Lao Yin. He seems to have thick eyebrows and big eyes. You have to ask him for confirmation.

We don’t admit the use of gluten."

Yin Hongbin smiled helplessly:

"You have revealed all the business secrets of our Bai Gu master. You can't tell them when you go out to visit stores. Otherwise, they will beat you up later, and I don't care."

"I definitely won't say it, and even if I do, netizens won't believe it. Last time I visited a Huaiyang restaurant, I said that the lion's head was not relaxed enough and that it should be rested in the refrigerator for about an hour to let the meat release its strength. Then netizens

The barrage was sarcastic that I didn’t read the tip of the tongue, and it didn’t say it needed to be relaxed.”

This time it was Qiu Zhenhua’s turn to complain:

"Why do you say everything to others? The biggest secret of making a lion head is to relax."

Dai Jianli on the side said:

"Honest people like me and Lao Xie, when facing netizens, we really dig our hearts out and say whatever we know. I didn't expect you guys to hide it."

Regarding the issue of the lion head, Lin Xu also had a question when he looked at the tip of his tongue.

Why did the chef in the show put the lion's head in the pot instead of putting it directly into the pot after putting it on the plate, and then put it into the pot with the plate in hand?

I always thought it was to have a sense of ritual when shooting.

Now when I heard what my senior brother said, I realized that it had nothing to do with the sense of ritual. It was a key step that was cut off.

He asked curiously:

"Remember that the tip of the tongue lens is ready and placed on the plate, are there any other steps in between?"

Guo Weidong said:

"You saw the chef putting the food on the plate, but what you didn't see was that he put it in the refrigerator to rest for an hour, took it out an hour later, and then put it into the pot to stew over low heat... This is the lion

It is an important step to make the head melt in your mouth, but the chefs are not allowed to disclose it in order to keep it secret."

So that’s what happened.

Lin Xu was secretly shocked when he heard that he had been deceived by the Tongue Crew for so many years.

No wonder my mother excitedly followed the TV to make the lion's head, but it never tasted as delicious as advertised. It turned out that the steps were not given.

Since ancient times, traditional industries have adhered to the principle of "it would rather be lost than passed on".

I originally thought that in modern society, this habit would change.

Unexpectedly, this is still the case.

Chinese food is now being chased by Western food, Western fast food, and all kinds of pre-made dishes. Now we are not teaching real skills. If this continues, Chinese food will sooner or later become like martial arts, turning into a trick.

Then, Yin Hongbin mixed the noodles, and Zhao Xuesheng brought half a pot of lard, which was probably used for frying the noodles.

Everyone was chatting happily, only Lin Xu was worried about the future of Chinese food.

It's a pity that he is a man of few words now, so he can only hold back his thoughts for now. When conditions are available in the future, he will have to find a way to contribute to Chinese food and let Chinese cooking continue to be passed down.

One hour passed quickly, and Xie Baomin took out the soft vegetables.

Because it is not overcooked, the soup does not have the sour and strange smell of rotten vegetables.

But if you continue to cook, the flavor will definitely come out.

After simmering for another hour, when the soup became thicker and thicker, Xie Baomin turned off the heat, took out all the cooked ingredients, wrapped gauze around a large colander, and passed it through the pot several times.

When the temperature drops to 50 or 60 degrees, pour in the minced beef and start sweeping the soup.

After scanning four times in a row, the color of the soup stock was very light, almost only a little light brown.

Xie Baomin poured the fish paste into it and made the soup for the last time.

At this time, Yin Hongbin had already started ramen.

He pulled it one button after another. He had to go faster now, otherwise after thirteen buttons, the noodles would be dry, and if he pulled again, it would be completely broken.

After pulling it to fifteen buttons, although the whole thing has been stretched, there are some disconnected parts in the middle.

An oversized eucalyptus board has been laid out on the workbench.

Yin Hongbin pressed one end of the noodles, and Lin Xu pulled the other end.

After the fifteenth button is completely opened, the noodles look thinner than hair.

Qiu Zhenhua held the kitchen knife used for cutting noodles, raised the knife with his hand, and cut the noodles every two feet or so. Then he used the knife to pick up one section and put it into the lard pot next to it.

The lard is 30% hot, and when the noodles are put in, tiny bubbles appear.

Xie Baomin said:

"Pay attention to the ignition and don't let the oil temperature exceed 30%, otherwise the noodles will fry and change color. Be sure to keep the noodles white, so as to meet the requirements."

Qiu Zhenhua wiped the sweat from his forehead:

"Several of us were still in a hurry. How did Chef Gao do it all by himself back then?"

Lin Xu also wanted to know the answer. Maybe this is what makes Master so awesome.

At that time, he might just want to eat a bowl of noodles.

So I made such a "simple" bowl of noodles, so simple that even middle-aged state banquet chefs need to cooperate to complete it.

But Master is too busy eating noodles and doesn’t pay attention to nutrition.

Wouldn't it be more perfect if there were another egg lying on it...

Lin Xu saw the remaining chicken minced meat next to him and suddenly slapped his forehead:

"Yes, you can add another lying egg!"

Thinking of this, he rolled up his sleeves and prepared to add some little tricks to the bowl of noodles for Master...

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Chapter completed!