"Well, it's almost time to start making a meeting. The pen "Fun" Pavilion www.biquge.info "Liu Mang helped Wuyan reconcile the amount of alkaline water and flour, and commanded.

The alkalinity in the alkaline water will change the gluten in the flour, giving the noodles a luster and increasing elasticity, and will also make the flavonoids in the flour turn yellow, giving the noodles a unique color.

This method is also available in China, but it is not popular on a large scale, but the Dongying people prefer it, and their noodles made from flour are all made with alkaline water.

Boiling the soup base is a matter of ease for Liu Mang. Whether it is a big bone soup as white as milk or a top-quality imperial soup as clear as boiling water, in his hands, it is a piece of cake.

However, the soup of Toei ramen is very different from the soup of Chinese noodles.

The soup base of Toei ramen is boiled for a long time, usually two days and one night. The resulting soup is very viscous and has a faint smell of pork bones.

At that time, when Liu Mang ate this noodle, he was also surprised. However, Jiro Ida explained that the people of Toei have become accustomed to the smell of pork bones, and instead feel that ramen without a smell is not authentic.

"Dongying ramen soup has been boiled for a long time, is this competition going to be compared to tomorrow?" Liu Mang was very surprised in his heart, and couldn't help but glance at Takizawa Spring opposite.

Takizawa Izumi was now adding water to a large bucket, and when he saw Liu Mang, he showed a hint of pride on his face, took out a small box from the suitcase, and poured the milky white things inside into the bucket.

"Hehe, it turned out that I had been prepared. Liu Mang smiled faintly, threw the ingredients in his hand into the bucket, and also filled it with water.

"What Takizawa Izumi added just now should be the solids of the thick soup that has been boiled a long time ago, so that the boiling time can be shortened as soon as possible without destroying the taste of the soup. But it's not enough to play this kind of cleverness in front of me. ”

Liu Mang was not in a hurry at all, although he made Dongying's ramen, but he did not completely follow Dongying's method, but added his own ideas.

"Boom!" As soon as he turned the blower on/off, the flames on the stove rose and licked the bottom of the bucket violently.

The current stove is specially prepared for Liu Mang by Hachiro Yamano, and it is a Juli brand double-eye cannon stove imported directly from China. Its firepower is strong, and the temperature can reach more than 1,000 degrees in an instant.

Liu Mang found through observation that in the eyes of Dongying chefs, there seems to be no concept of rushing to fry. The fire in their kitchen is very small, which is why the soup base has to stay for a day and a night.

The soup base was boiled on the stove, and the dough of the five eyes was also reconciled, Liu Mang washed the handle, ready to start pulling.

"Smack!" pulled the dough into strips, and after Liu Mang's hands shook, the power was transmitted from the two ends to the center of the dough, making a crisp sound on the board.

"What is this Chinese doing? Why did you start beating the dough?" Listening to this sound, most of the Dongying people in the hall began to talk.

"Boss, these people haven't seen ramen before, right?" asked Goyo in surprise.

"Uh, it seems that yes, I see that their noodles are cut with knives, this kind of Lanzhou ramen method, many people should have seen it for the first time. ”

Liu Mang held the ends of the noodles with both hands, lifted them and slammed them on the board. Once the noodles are elongated, fold the ends in half and continue to hold the ends and repeat the steps above.

"I've been to China, and it's a way of making noodles in China. One of the Dongying people said.

"Does this method make the noodles feel firmer?" asked a woman standing next to him.

"Well, it should have this effect, but the magic is yet to come, and you can make long noodles directly with this method without having to cut them with a knife. ”

"How is that possible?" the woman looked incredulous, "If it really can, it's like magic." ”

"yes, I don't believe it either. I think this Chinese is constantly beating to produce an effect similar to kneading noodles, making the noodles taste more firm. Another man in a hat analyzed.

"Yes, it must be!" echoed the people around him.

"Boss, these Dongying people have really never seen the world!" "Five-eyed hehe laughed: "I just like to see them don't understand anything, and I like to pretend to understand everything." ”

"Of course! Some of the cooking techniques that are very common in China seem to foreigners to be incredible. If I were to do a whole fish now, they would all be confused. Liu Mang also laughed.

At the same time, Takizawa Izumi's soup base was ready, and he began to boil it on the stove over low heat, and he, like Liu Mang, made noodles.

His method of making it is very traditional. The dough is first combined, then squeezed vigorously, and finally rolled into thin slices with a rolling pin, stacked layer by layer, and then cut into strips with a special long knife.

"Alright, the first batch of noodles is ready. Liu Mang smiled slightly, stretched out his hands, and shook them slightly.

"Wow!" there was a gasp in the hall.

After Liu Mang's shake, it has been folded several times, and the beaten noodles show their true face in his hands - the roots are clear and elastic.

"Oh my God! noodles can really do that!" exclaimed the woman at first.

"How did this Chinese do it?" The man in the hat was also startled: "Just a flower of eyes, how did the dough on his hand suddenly turn into noodles?"

"It's amazing! I now believe that ramen was really introduced from China!"

"I'm looking forward to the taste of this noodle!"

"It's a great technique! I really want to learn it!"

……

The sound of pressing the camera shutter 'clicks' keeps ringing. I believe that tomorrow the photo of Liu Mang rolling noodles now will immediately make the headlines of newspapers around Dongying tomorrow.

"A bunch of mallets!" Five-Eyes and Go-Jing smiled at each other and said in unison.

"Don't be happy, help me divide the noodles and cook them later." ”

"Understood! understood!" Wuyan nodded again and again, and sprinkled some flour on the noodles that Liu Mang had rolled, and divided them into bowls and bowls.

After rolling out the dough, it's time to prepare the ingredients. In order to cater to the taste of the Dongying people, Liu Mang is going to add large pieces of pork meat and shredded vegetables today.

Pork meat is marinated beforehand. I have already consulted Jiro Ida about this, and the brine of Toei is not the same concept as China.

In China, the soup is hung out of bones and various spices are added to make the taste of braised pork more mellow and the aroma more intense.

On the contrary, they only use a small amount of ingredients such as miso, water, and salt in their brine to highlight the original flavor of the pork itself.

"Well, which method is better?" Liu Mang pinched the pork in his hand and thought about it.