In other words, the flour used by the ramen master does not have the highest protein content. In the end, the flour can only be regarded as high-gluten flour at most, and the protein content of high-gluten flour is relatively low, after all, it is mixed with a lot of low-gluten flour, which makes Wang Zheng a little puzzled.

"Originally, I always thought that the higher the protein content, the better, after all, when the protein content is more, the ramen does become stronger, but after years of research, I found that it is too much." The ramen chef said lightly.

As he spoke, the ramen chef placed the prepared flour in a metal basin and took out the soap to start cleaning his hands. This practice made Wang Zheng nod his head. Putting aside the skills of the ramen chef for the time being, this meticulous attitude alone makes Wang Zheng very satisfied. The so-called chefs in many hotels, although their cooking skills are indeed very good, do not have the most basic process of washing their hands before cooking. Human hands are actually very dirty, not only the secretions of the hands themselves, but also the nostrils and ears or the dirt underneath, of course, there are other miscellaneous dirty things, these dirty things, as long as normal people can not avoid, it is nothing more than someone washing their hands more cleanly. If you don't wash your hands before cooking, some of this dirt will get into your food. This aspect is even more prominent when making ramen, because the hands of the ramen chef are in full contact with the ramen, and if there is anything dirty on the hands, I am afraid that all of them will be taken away by the sticky dough, and if you are cooking, only some of it will enter the food.

"What are the ratios of different types of proteins?" Wang Zheng asked.

If you want ramen noodles to be elastic, you need protein. However, the properties of different proteins after absorbing water are not the same. Other words. Different flours have different protein contents, and there will definitely be slight differences in ramen noodles in terms of pullability and taste, and if you want to achieve the best or better both, you need to mix different flours to make different protein content reach the right ratio, and finally make ramen noodles have the best properties. As for the specific ratio of different flours, it depends on the rich experience accumulated over the years and the in-depth understanding of different types of flour.

"Mr. Wang is the wisest person I have ever met. However, Mr. Wang's statement is not entirely accurate, and don't forget that when you eat noodles, you don't just eat protein, but also the protein in the flour doesn't taste very good. The ramen chef said with a smile. Obviously, he was very satisfied with Wang Zheng's sensitive reaction, if it weren't for Wang Zheng's identity that he couldn't afford, I am afraid that he would have to accept Wang Zheng as an apprentice even if he paid for it. This mood was especially evident after his only apprentice was abolished.

Famous teachers are rare. In fact, a good apprentice is even more rare. It takes a lot of energy and financial resources to train a qualified student. If this apprentice is an ungrateful person, I am afraid that all the hard work of the master will be in vain, and this is not the worst situation, the worst situation is that after this apprentice has learned the skill, he has not used it on the right path. Therefore, a good apprentice must possess three criteria: intelligence, gratitude, and determination.

A stupid apprentice, although he may master a certain skill because of his steadfastness, can not really inherit the master's superb skills and carry them forward. Knowing that gratitude is the most important point, ordinary apprentices send money to the master, and the core apprentice spends the master's money, if the core apprentice does not know gratitude, not only the master will lose all his money, but even the job may be smashed by the apprentice. As for determination, it is necessary to learn any skill, and if you don't have it, you should change careers sooner. These three standards, any one is difficult to meet, the owner is often one in a hundred, not to mention all three, if this kind of person really appears, he will immediately be discovered and become someone else's disciple.

"It makes sense, if you only want to eat protein, you can just eat yeast peptone, and you don't need to eat ramen, a food that is not high in protein. Even if it is a high-gluten flour, the protein content in it cannot exceed 20%, which means that the starch in the flour is more than 60% of the starch that really determines the taste of ramen, and the protein only plays a role in improving the taste. Wang Zheng was somewhat clear.

Sure enough, the process of preparing ramen is very ordinary, and there is a certain philosophy in it. In reality, people tend to pursue the ultimate in one thing, thinking that this will make the result the most optimized, and ignore one thing, that is, any thing is affected by many factors, and the pursuit of the ultimate in one aspect of this thing will often have a negative impact on other aspects of the thing, thus affecting the overall appearance of things. For example, if you only pursue the protein content of ramen, it will make the ramen stronger, but will the taste of such ramen really be good? For example, if you only pursue the lowest cost of warehousing, there will be shortages or even out-of-stocks, and customers will gradually lose due to the decline in service quality.

"That's right. But for beginners, you don't really need to know about this, because they can't even make the most basic ramen noodles, and only when they can make the best ramen noodles with all kinds of flour can they start learning these things. Moreover, without rich experience as a foundation, you can't learn this ability at all, even if you force it to follow the formula, you will only make a four-way difference. The ramen chef said.

The ramen master is a ramen maker, Wang Zheng is obviously the kind of person who will never make ramen in his life, if Wang Zheng didn't want to eat ramen, I'm afraid the two people wouldn't have any intersection at all, but Rao is so, the ramen master still patiently explained these key points of making ramen to Wang Zheng. The ramen master has only found one apprentice for many years, not only is he lacking heart, but he was finally abolished by Wang Zheng. It's hard to find a good apprentice, but this skill must be passed on, otherwise I will be sorry for the master's instructions before he died, so since Wang Zheng is interested and has a lot of talent in this area, the ramen master naturally can't help but explain, even if he knows very well, Wang Zheng will never be his apprentice.

"Now it's time to start making a meeting, right? There must be some emphasis on this, right? Wang Zheng asked.

The reason why Wang Zheng asked this question is because in front of the ramen chef there are three basins with other things in addition to the metal basin containing flour, and these basins are not all metal. One of the metal basins is filled with water that looks very clear, it should be distilled water or water that has been treated with water purification agents such as alum, and in the other two basins, the ceramic basin is filled with a white powder, or very fine crystal particles, and the metal basin is also filled with water, but this basin of water is not as transparent and cool as the previous basin, it should be water that has not undergone the water purification process, probably tap water or spring water. If it's just noodles, just use warm water, Wang Zheng hasn't kneaded the dough, but now there are three pots of things in front of the ramen master, since there will be one, then it will definitely be used, obviously, the process of mixing noodles is not as simple as usual.

"Of course. When mixing noodles, the most important thing is to control the temperature of the dough, which is achieved by controlling the temperature of the water. In fact, according to the current technology, it is already possible to make a large constant temperature room, but I am still more accustomed to this old-fashioned method of temperature control. The ramen chef said, scooping a handful of water with both hands and splashing it on the flour in the basin

When holding water, human hands often clamp their fingers in order to prevent gaps between their fingers and leak water, which does not allow water to leak out between their fingers, but reduces the volume of water that can be held by the hand. In general, the human hand is not actually suitable as a tool for holding water, and when needed, the use of a container is undoubtedly a better choice. However, the ramen chef did not do this, but used the stupid method of holding water in his hands, in fact, the reason is very simple, if you want to control the temperature of zhì noodles, you have to control the temperature of the water, but how can you know the temperature of the water in real time? Of course, it is sensed by hand, and it takes time for the thermometer to measure the temperature, and it is not as fast as sensing the temperature by hand. With years of experience, the ramen chef has a more accurate and sensitive sense of water temperature than any thermometer.

However, there is a problem here. When humans perceive temperature changes, they are not actually perceiving the actual temperature, but the rate of change of temperature. For example, in winter, at the same temperature, a piece of foam and a piece of steel, the foam gives people the feeling of warmth, while the steel gives people the feeling of cold. Even if the water temperature has not changed, the energy exchange rate between the hand and the water caused by the difference in temperature makes the temperature of the ramen chef different each time, so how does he accurately sense the actual temperature?

"The water you're using is supposed to be distilled, right? Why not spring water or something? Wang Zheng asked, for this, Wang Zheng really didn't know, when kneading dough in the past, Wang Zheng used warm water mixed with boiling water and tap water.

"Water is stressful, and the addition of minerals does increase the total pressure of the water, but it decreases the partial pressure of the water. In addition, do you think that in developed countries in Europe and the United States, you can still find clean spring water? The ramen chef explained, and at the end, he asked a rhetorical question. (To be continued......)