Pour cold water into the pot, add rice wine, green onions, ginger slices and bring to a boil over medium heat, continue to cook for 5 minutes, take out the beef bones that have been boiled to remove the blood, and rinse with warm water.

Su Miao took a deep pot, put in the beef bones, re-added the green onion and ginger slices, poured in twelve bowls of water, turned to low heat after boiling, simmered without covering the lid, and simmered until half of the soup was left, then remove the heat.

Aftertaste: The brisket has been cut into medium-sized cubes, rinsed thoroughly with water, and drained in a mesh sieve.

Su Yan cut the red pepper into a bite, cut the shallots into strips, peeled the garlic, and then cut the green onions into sections.

Su Miao took the accessories that had been prepared, poured half a spoon of clear oil into the iron pot, poured in garlic, shallots, red peppers, star anise, and stir-fried over low heat until the surface of the garlic and shallots was slightly yellow.

Then pour clear oil into a clean iron pot, fry the shallots over low heat to bring out the fragrance, put in the beef brisket, fry the beef pieces slightly over medium heat for a while, after the surface of the beef pieces changes color, pour in rice wine, pour in an appropriate amount of soy sauce, and finally add water and pepper, so that the amount of water is equal to the meat pieces, after boiling over high heat, add the lid of the pot and simmer over low heat for an hour and a half.

"Second sister, they're also using beef!" Su Yan said unhappily while grinding the rock candy into small pieces, puffing out his cheeks.

Su Miao followed his gaze and glanced at the group of Tong Ran opposite, a pair of lips tensed. Snorted from his nose. Even she hated having someone cook something very similar at the same time as herself.

"They use beef tendons." The aftertaste said lightly, adding a little salt to the flour. Mix the dough with water, cover with a damp cloth and wait for two quarters of an hour.

"It's like us, do they want to make beef noodles too?" Su Yan frowned more and more unhappily.

The process on the other side is indeed similar to this side, and even more complicated than on their side.

The beef noodles cooked by Tong Ran follow the traditional ancient method, where the beef leg bones are cut off and the beef tendon meat is cut into large pieces. Soak it in clean water with the beef leg bones, but the soaked water is not discarded, but used to hang the soup.

Then put the soaked beef, beef leg bones and fat chicken into the cooking pot. Pour in cold water and bring to a boil over high heat, skimming off the foam from the noodle soup. Put the loose ginger, spice packets, and refined salt into a pot and bring to a simmer. Keep the soup slightly boiling at all times. This is two hours of cooking.

On the stage, the rich aroma of beef slowly wafted over, making the spectators feel more comfortable, all of them shrugged their noses and stretched their necks to smell the fragrance, deeply intoxicated, unable to extricate themselves, only the special judge Master Huihai still looked like he was dozing.

Su Miao grimaced a face and pricked the beef with chopsticks to test the tenderness. Then put the small rock sugar in the pot and continue to cover and simmer until the meat is tender.

Tong Ran was after the beef was cooked. Remove the beef, beef leg bones, local chicken and seasoning packets, then cut the beef liver into small pieces and put it in a separate pot to cook and clarify.

The next step is to pour the blood water and beef liver soup soaked in the beef into the beef broth, boil over high heat, switch to low heat, and gently stir with a spoon to skim off the foam on the soup noodles and make the soup more clear.

This soup is the most fundamental and most critical step of beef noodles, in order to improve the fresh flavor, it also needs to be further suspended, first of all, the beef broth is removed from the fire, as the temperature drops, the fat in the soup will gradually float up and stratify with water, at this time, the oil slick will be skimmed clean, so as not to affect the clarity of the soup in the next hanging soup.

Su Miao glanced at Tong Ran's body from a distance, even if he was hanging the soup, he was still smiling and chic, which made people look extremely unhappy.

At this time, she already knew that Tong Ran was very good at making noodles, and from his skillfulness, he was very experienced and proficient in cooking noodles. Yipinlou, represented by Qin'an cuisine, is definitely not a noodle restaurant, that is to say, Tong Ran has a lot of knowledge in cooking. That's right, even if it's cooking, the knowledge and knowledge in it are as vast as the ocean, even if Su Miao herself has a lot of modern experience, but for her, who is basically not good at ancient methods, the traditional craftsmanship of Tong Dye puts her under great pressure, which is no less than the surprise when she first saw the aftertaste of making stewed lion heads.

There are some traditional crafts that even she can't learn.

Aftertaste: The dough has been kneaded, the dough is rolled out into thin dough cakes, and cut into thin noodles.

At that end, Tong Ran was already hanging the soup, filtering the original soup with gauze to remove impurities, and finally chopping the refined beef in the raw beef into minced meat, adding water to soak the blood water, and then pouring the blood water and beef into the soup together, and changing it to a simmer after the fire boiled. After the minced beef floats, take it out with a colander and press it into a cake shape, then put it into the soup and heat it to dissolve the umami into the soup, and after heating for a period of time, remove the floating foam, and so on.

"This is called'one hanging soup', in order to make the soup more fresh and mellow, there will be 'two hanging soup', 'three hanging soup', this kid's cooking soup is completely the method of the people in Ganzhou, I thought he was a pampered young master, I didn't expect it to be a visit to a lot of places." Zhao He made a serious face, stared at Tong Ran directly, and said.

Su Miao didn't know if she was deaf or too empty, she stood in front of the soup pot, she didn't react to Zhao He's words, she stirred in the hot pot with a soup spoon for a while, then scooped up a little thick soup, blew it, and put it in her mouth to taste it.

Looking at her, she was slightly stunned, don't look at Su Miao's cooking by feeling, but she is very confident in her feel, and she rarely tastes the finished product herself, but this time she tasted it herself.

Perhaps it was Tong Ran's complex traditional cooking method that put some pressure on her.

After a pause, Aftertaste walked over to Su Miao's side, picked up a clean spoon, scooped a spoonful of dark amber beef broth, put it in his mouth and tasted it. Mellow and clear, delicious and fragrant.

He raised an eyebrow and paused for a moment. said to Su Miao, who was leading Su Yan to cut noodles with a strained face:

"It's delicious."

Su Miao didn't relax because of his praise.

After looking at her for a while, my intuition was a little bad.

At that end, Tong Fei has already mixed all the spices, white pepper, long pepper, ginger peel, cardamom, cooked cumin, anise, cumin, pepper, grass fruit, cinnamon, licorice, star anise, laurel leaf, cloves, angelica, white cardamom, cooked sesame seeds whipped into powder, put into the liver soup and simmer, after the fragrance is cooked, it is precipitated and filtered, and then mixed with the hanging beef broth. In order to increase the flavor of the soup, the soup becomes more mellow and fragrant.

Obviously, by this time. The smell of beef on Su Miao's side has been suppressed by the smell of beef wafting from Tong Ran's side.

"What is he doing?" Su Yan whispered in surprise.

Su Miaoxun prestige, Tong Ran actually poured a bag of ashes in the basin while using cold water and noodles.

"Why did he pour grass ash into his face?" Su Yan looked at Tong Ran with incredible eyes and asked in shock.

"It's unkempt ash. Ash made from fluffy grass. The people in Ganzhou all used fluffy ash to make noodles. The emphasis is on "three times of water, three times of ash, ninety-nine and eighty-one times of kneading", which is the ash that is said to be this puffy ash. The noodles made with fluffy gray not only have a special fragrance, but also make the noodles smooth and yellow, and have strong muscles. Zhao He clasped his arms in his hands and said meaningfully.

"What's so good about translucent yellow. Shouldn't the noodles be snow-white, if he makes them yellow. Then he's doomed! Su Yan naturally helped his second sister, and when he heard Zhao He say that Tong Ran was so great, he was naturally unhappy, and puffed up his cheeks and hummed to refute.

Zhao He shook his head: "The kid doesn't understand anything, since he knows how to use puffy ash, he naturally knows the method of Ganzhou people's ramen, the ramen made by Ganzhou people is not comparable to the noodles on our side, compared with the noodles on their side, the noodles on our side are too thin."

"Ramen?" Su Yan hadn't heard of it at all, and asked confusedly, "What kind of noodles is that?" ”

"Pulled out noodles." At this moment, Su Miao, who had been silent all this time and was just cutting noodles, suddenly opened her mouth to answer.

"Pulled out noodles?" Su Yan bared her teeth, feeling that the word "pull" was a little strange, and it sounded weird and embarrassing.

"It's a hand-pulled noodle." Su Miao said it again.

"Oh!" Su Yan suddenly realized, paused, and asked, "How to pull?" ”

Su Miao didn't answer.

After Tong Ran kneaded the dough with his own hands, Tong Fei and Tong Ning picked it up first, and after pounding, kneading, stretching, and dropping the large dough repeatedly, they put the dough on the board, held the ends of the noodles with both hands, lifted them up and beat them the board. Once the noodles are elongated, fold them in half and continue to hold them and beat them.

"What are they doing?" Su Yan became more and more puzzled and asked in surprise.

"That's called 'Shunji'." Su Miao raised her eyebrows and replied lightly.

Su Yan glanced at her in confusion.

The beaten noodles are kneaded into long strips, knotted into a knob with thick finger chopsticks, placed on a cutting board, and sprinkled with clear oil.

Ramen is a kind of unique work, it is a very technical work, it is difficult for beginners to grasp the essentials, experienced people not only ramen is fast, but also the thickness of the noodles pulled out will not break, which is difficult for beginners to do.

Tong Ran is obviously not a beginner.

He holds both ends of the noodles in his hands, and his arms accelerate outward with even force, and then fold the two ends in half, put both ends in the fingers of his left hand at the same time, and the middle finger of the other hand is facing down, hook the other end of the noodles, turn the palm of his hand up to make the noodles form a noose, and at the same time stretch both hands to both sides, and then put the end of the hook of the right hand on the fingers of the left hand, and continue to hook the other stretch with the right hand.

The speed of stretching must be fast, and the force must be even, so repeatedly, each fold is called "one buckle".

A noodle knot is just a large bowl of noodles, and every time you pull it, you have to fold it back on your wrist once, and when you pull it to the end, shake your hands up and down a few times, and the noodles will become flexible and long, and the thickness will be uniform.

Tong Dye is made of capillary noodles, a total of eleven buttons, thin as silk, smooth and tendonous, boiled in a pot a little and then fished out, flexible and non-sticky.

Beef ramen is definitely the essence of traditional cooking techniques, and the ramen skills look more like acrobatic performances, not to mention that Tong Ran can maintain his dashing and handsome style when performing ramen performances.

"Second sister, he's so powerful!" Su Yan's eyes widened, and even he couldn't help but marvel.

Su Miao still raised her eyebrows, paused, and sighed lightly: "Yes! Your second sister and I can make noodles, but we can't make ramen! ”

Tong Ran was surprised that he could make ramen, Yipinlou was not a noodle restaurant, and he was not from Ganzhou, but he could make the native products of the Ganzhou people so exquisitely and skillfully, it was difficult for her not to be surprised.

"In the old shop of Yipinlou, there is a small dish of Tong Ji's private room, which uses this method of making noodles." As if he saw her thoughts, he said softly.

Su Miao didn't answer, and after a while, she turned around, boiled water in the pot, honestly put her cut noodles into the pot, and boiled them over medium heat. Add half a bowl of cold water three times until the noodles are cooked, pour half of the beef bone stock into the noodle bowl, add one-third of the noodle soup, add white pepper and salt, then put the cooked noodles in, add the braised beef brisket and beef brisket soup to the surface of the noodles until eight minutes full, and then serve with two blanched rape, a little sauerkraut, and scoop a spoonful of chili sauce with garlic on top.

Tong Ran is completely in accordance with the traditional method of serving the bowl, scooping the boiled noodles into the bowl, scooping a spoonful of soup, scooping up the noodles with a spoon and then putting them down, and placing the radish slices.

The radish slices are processed, cut into a fan shape, blanched in a pot of boiling water, taken out and floated in cold water, and then put into the beef broth to cook, in order to remove the peculiar smell, it tastes soft and hard and palatable.

Then put diced beef on the noodles, add an appropriate amount of soup, sprinkle with coriander, garlic sprouts, and drizzle with red oil.

At this point, a clear, clear soup; two white, radish white; three red, red oil red; four green, green green; Five yellow, noodles yellow bright.

This is the one clear and two white in ramen, three red, four green and five yellow.

The color, fragrance and taste are complete, and the meaning, shape and nourishment are all good.

The soup is clear, the meat is crispy and fragrant, and the noodles are tough and long.

The beef noodles are served down as soon as they are cooked, because they are soup noodles, and they are not delicious when they are cold.

The guys are carrying the noodle bowl back and forth on the stage and under the table shuttle back and forth, bowl after bowl of steaming noodles are served, today's weather is cold, humid and heavy, a bowl of oily red hot and fragrant beef noodles under the belly, the meat is rotten and the soup is fresh, the noodle quality is fine, it makes people have a kind of refreshing and refreshing feeling that they will fly to the sky after eating. (To be continued.) )