Under Lin Xiao's vigorous agitation, the beef puree in the basin quickly fused with starch, crushed ice, pepper and other condiments, turning into a slimy snow-white slurry.

"Lao Liu, do you think it's okay?" After the meat slurry was stirred, Lin Xiao washed his hands and took them to Liu Mang.

"Yes, very good. Liu Mang dipped his hand and twisted it on his fingertips, very satisfied.

His dough had been reconciled and rolled out into a thick layer of bread. After Lin Xiao's meat slurry was delivered, Liu Mang took a chef's knife and spread a layer of meat slurry on the dough cake, and then spread it evenly.

Then, Liu Mang rolled the dough into a tube, pinched the two ends, and began to draw it using the Lanzhou ramen method.

Lanzhou ramen was originally meant to add 'puffy ash water', or plant ash, to increase the toughness of the noodles, so that they would not break during the drawing process.

But now Liu Mang has added a large amount of egg white to replace the effect of fluffy ash, which can also achieve the same effect.

The noodles are in Liu Mang's hands, as if they have spirituality, stretched and folded in half, and then stretched and folded in half. While pulling, it smashes onto the cutting board, which is sprinkled with a layer of dry flour to keep the noodles from sticking.

The force used in ramen noodles should be rigid and soft, and this special feel can only be understood, not spoken. Like Gordon Ramsay did last time, you can learn it just by looking at it, not even the most genius.

Liu Mang's movements are dashing, his arms swinging with a peculiar rhythm, and every time the noodles fall on the board, the crisp slapping sound is like a heavy blow to the hearts of these Western chefs.

"Can noodles really do this artificially?" Escher was shocked not only by the other chefs, but also by the other chefs.

Escher had never made noodles by himself since he was a chef, and in his mind, making spaghetti was a matter for workers and factories, and the chef was only responsible for the final seasoning.

And in the minds of Escher and most Western chefs, noodles are just an ingredient in food, just like salt and pepper, and not particularly important, and the final seasoning and sauce are its soul.

"Well, okay. ”

In the end, Liu Mang's hands were together, and then he pulled away violently, and a large handful of noodles of uniform thickness appeared between his hands. With a gentle shake, the noodles are like waves blown by a strong wind, undulating and breathtaking.

"How did he do it? What is the principle of this?" Even David couldn't figure out why this Chinese chef could pull long noodles by pulling, pulling, and folding the dough in half.

"David, it looks very simple, but it's actually really hard, I've tried. Seeing China's unique ramen technique again, Gordon Ramsay's face was a little solemn.

After returning from the United States last time, Gordon Ramsay secretly reworked it himself. But no matter how hard he tried, he would break from it, let alone pull it into noodles as thin as Liu Mang's hand.

Later, Gordon Ramsay looked up a lot of videos of Chinese chefs cooking on the Internet to find a way to find a way to do it.

However, after he watched the production process of dishes such as fish deboning, Yangzhou dried shreds, and fried bells. Before he knew it, Gordon Ramsay had admitted in his heart that Chinese cuisine was far superior to the French cuisine, which claims to be the best in the world, in terms of cooking techniques.

If you want to beat Chinese food, you must start from other negative aspects, such as the order in which dishes are served, and the coordination of flavors with each other, to awaken people's taste and primitive desires.

This is also the reason why as soon as he saw Liu Mang today, Gordon couldn't wait to invite him to his restaurant for dinner.

"My method seems to be working well, but to hell with these ramen methods, why waste a chef's precious time when a machine can do the same thing?" said Gordon Ramsay to himself.

"Did you succeed?" Seeing Liu Mang placing the noodles on the board, Lin Xiao and the others hurriedly stepped forward.

"Well, fortunately, I didn't disgrace my life. Liu Mang wiped the beads of sweat on his forehead with his sleeve and breathed a sigh of relief.

Since it was the first time to make this kind of noodles with filling, Liu Mangxin was also hanging in the process of pulling. Because he didn't know if the ramen was tough enough and would break from it.

Originally, the ramen noodles had to be folded in half six times to become 164 sticks, but now Liu Mang has only folded them in half five times, so the noodles look a little thicker than the authentic Lanzhou ramen, similar to the lobster pasta made by Gordon Ramsay just now.

Lin Xiao picked up a noodle, gently pinched it with his fingernails, and came to his eyes to watch it carefully. In the middle of the noodles, there is a thin dot that is noticeably different from the surrounding color.

"Okay! Lao Liu! It's really perfect!"

"Bang bang!" Gordon Ramsay stepped forward, picked up a noodle and looked at it, and took the lead in applauding.

Although Gordon Ramsay has always been known for his foul-mouthed and caustic, he still maintains the respect he deserves when it comes to true prowess.

The other chefs were still immersed in the shock of the moment when Liu Mang shook off the noodles just now, and when they heard Gordon Ramsey applaud, they came back to their senses and started to drum enthusiastically.

"Thank you. Liu Mang bowed slightly, nodded and smiled.

"Mr. Liu Mang, how should you eat this kind of handmade noodles?" said Gordon Ramsay, picking up a noodle and looking at it, once again amazed.

"You can use it to make noodle soup or fried noodles. ”

"Then Mr. Liu Mang, can you show us again?"

"Okay. Liu Mang thought about it and agreed.

"Lao Liu, what are you going to do?" Not only Gordon Ramsay, but even Lin Xiao wanted to taste the taste of this new noodle.

"The noodles are made with fish and shrimp, and according to our Chinese tastes, it is naturally clear soup noodles that are best. Liu Mang smacked his mouth: "But according to the taste of these foreigners, I think it is best to follow the method of pasta, stir-fry it first, and then pour the sauce." ”

Pasta is Western food, but that doesn't mean Liu Mang can't make it.

"Okay, so what sauce are you going to use?"

"It's just that the sauce is not easy to choose. Liu Mang was a little troubled.

There are many different types of pasta sauces, including beef sauce, tomato sauce, and even cream and cheese.

Now the problem Liu Mang is facing is how to choose a suitable sauce, which should taste moderate, and the most important thing is not to take away the taste of noodles mixed with fillings, otherwise it is not useless work?

Liu Mang walked to the stove and lifted the lid of one of the soup pots: "Mr. Gordon, this is the leftover chicken soup from today's soup, right?"

"That's right, Mr. Liu Mang. Gordon Ramsay nodded: "Everything in my kitchen, you can use whatever you want." ”

"Okay. Liu Mang took a small spoon from the board, scooped a spoonful of clear chicken soup from the soup pot, and tasted it.

"Yes, with this clear chicken soup, things are easy to do. ”