"Longsu noodles originated from rolling noodles, originated in northern China, and are one of the traditional noodles in the north. The origin of dragon beard noodles has a history of more than 300 years, and on the day when the dragon raises its head on the second day of the second lunar month, many places have the custom of eating dragon beard noodles. You can understand the so-called noodles as ramen, but of course I'm used to saying noodles. ”

Gu Tongzhou said while contemplating.

When making noodles, he was also explaining to Gao Dian the proportion of different ingredients.

"Dragon's whisker noodles evolved from rolling noodles, and there are many similarities with ordinary noodles in terms of noodles. However, the dragon beard noodles have higher requirements for the ductility of the dough, because the requirements for the dragon beard noodles are 14 buckles. ”

At this time, Gu Tongzhou had already reconciled the dough and put it aside to ferment.

Then he began to prepare the soup.

Like dragon beard noodles, they are generally soup noodles, and the dry mix is almost missing.

Because the dragon beard noodles are too thin, they are not suitable for dry mixing. Noodles that are too thin tend to break when mixing, and the flavor is difficult to mix evenly.

This is not the case with noodle soup.

The soup of dragon beard noodles is different from noodles, and there is no specific method, but most of them are based on a fragrant soup base.

What Gu Tongzhou shows here is a secret soup base made from ham, hen, mutton and beef.

Among them, beef tenderloin is chopped, which is used for clear soup.

Many soups in Huaguo have the saying of clear soup, because the ingredients will produce impurities in the process of boiling, although these impurities are not obvious, but there are many of them, and the soup looks a little turbid.

The way of clear soup is much the same, it is all about using minced meat to adsorb impurities.

Lean pork, chicken breast and beef tenderloin are commonly used.

You can choose any kind of meat for the consommé, but there is one thing, and that is that there should be no fatty meat. If there is fatty meat, then not only will it not achieve the effect of the clear soup, but it will contaminate the clear soup.

Gu Tongzhou explained to Gao Dian while doing it.

Regarding soup, Gao Dian has experience, but he rarely has clear soup.

Whether the soup is clear or not, the effect on the taste is not so great.

However, dishes that are usually clear soup are expensive dishes.

It's not because of anything else, it's because the cost of the clear soup is high, the price is not high, and the cost can't be recovered, so I won't do it.

Of course, the soup base of dragon beard noodles does not have to be this kind of clear soup.

You just add lard with water and a little salt.

It's just Gu Tongzhou's approach.

The soup base still needs to be boiled, Gu Tongzhou looked at the dough, it still needs a while.

Taking advantage of this time, Gu Tongzhou told Gao Dian again.

"Rolling noodles is called dairamen, but what is dairamen? Here comes a criterion. Ramen noodles are noodles made by stretching and folding dough repeatedly. Generally speaking, if it is more than 7% off, it is called large ramen. The dragon beard noodles need to be more than 12 folds to be called dragon beard noodles. ”

Speaking of this, Gu Tongzhou paused, and continued: "Of course, this is the previous standard. Now the standard of dragon beard noodles has been changed, requiring more than 14% off in order to be regarded as dragon beard noodles. ”

"Fourteen fold!" Gao Dian was a little staggered.

This may not sound like anything special, but Takanori knows how to make ramen and knows what 14% off means.

To put it simply, fourteen folds are 2 to the 14th power, which means that the last noodles have a total of 16,384 noodles.

This is the minimum standard, which is to pull one dough into 16,384 noodles.

The difficulty of the dragon beard noodles is difficult here.

Ramen is easy at first, but the more you get to the back, the harder it becomes. It can be said that the further you go, the more difficult it is.

Theoretically, there is no upper limit to the dragon's whisker noodles, and they can be pulled all the way on. In fact, the highest record now is twenty fold.

Twenty folds, that's millions of noodles, the thickness is said to be a hair, it is not an exaggeration, you can thread the needle and lead the thread.

Of course, this level of noodles is more ornamental than practical. This kind of noodles may be gone as soon as they are cooked, and if you want to cook them, you have to go through a special way.

After talking for a while, Gu Tongzhou began to ramen.

The difficulty of the dragon beard noodles is that you have to be extremely skilled in your ramen technique, and you can't make mistakes, because the slightest mistake in the front of you can be fatal in the back.

At the same time, the requirements for dough are also extremely high, and the temperature and humidity are extremely high. Otherwise, the dough is not malleable enough, and it will not be able to pull to the extent of 14 folds, and it will be completely broken.

Gu Tongzhou's ramen technique is extremely high, and every time he stretches, Gao Dian is fascinated.

In his mind, he kept comparing Gu Tongzhou's methods with his own, and gained a lot.

Gu Tongzhou also spoke in detail, and basically all the key points were told to Gao Dian.

What he said was very detailed, but he only talked about it once, not the second time, whether he could listen to it or not, whether he could learn it, it really depended on Gao Dian himself.

Fortunately, Gao Dian has a foundation in ramen, and his understanding is not bad, but it has little impact.

When Gu Tongzhou pulled to the fourteenth fold, Gu Tongzhou raised one hand above his head and shook it lightly with the other.

The noodles are white, like a waterfall falling for nine days, and the noodles are slender like threads.

This scene shocked Gao Dian.

He had seen such a scene, and when he participated in the City Youth Pastry Chef Exchange Competition, he also saw someone make dragon beard noodles, and he felt very shocked at that time.

Looking at it now, I still feel shocked.

At the same time, Gu Tongzhou did a lot better.

And Gao Dian could feel that Gu Tongzhou still had the strength to spare, and he should still be able to continue pulling, but he chose to stop.

Putting the noodles away, Gu Tongzhou said: "The key to dragon beard noodles is noodles, and the difficulty is also noodles, many people can't pull dragon beard noodles at all." But this is not the dragon beard face that my vein has been secret. ”

"I am not the only one who knows dragon beard noodles, but there are many people who can do it, but the dragon beard noodles they make are not as delicious as those I make, do you know why?" Gu Tongzhou asked.

Gao Dian seemed to have an understanding and said, "It's the soup base!" ”

"That's right, it's the soup base. No matter how good the noodles are, that's it, truly exclusive, and the soup base is the key. Gu Tongzhou said.

Hearing this, Gao Dian nodded, his thoughts rolling.

The uniqueness of noodles is actually quite high, such as knife-cut noodles, covered noodles, ramen noodles, dragon beard noodles, wide noodles and so on.

These are noodles that vary in shape.

There are also egg noodles, vegetable noodles, alkaline water noodles, etc., which are different things that are added to the noodles.

There are many types of noodles, and different noodles have different flavors.

There are many types of noodles, but none of them can be called exclusive or secret. Even if it is a difficult noodle like dragon beard noodles, there are still many people who can make it.

What really differentiates the noodles, or even calls them unique, is the seasoning!

For noodle soups, seasoning of the soup base is crucial. For bibimbap, there is no soup base, but seasoning is still crucial.

For a while, Gao Dian thought of a lot.

At this time, Gu Tongzhou said again: "That's what I said, but don't think that noodles are not important, noodles are the foundation, and only when the foundation is good can we talk about differentiation, if the foundation is not good, there will be no difference." ”

Gao Dian nodded, he understood this truth.

To use an analogy, noodles are the backbone, and seasoning is the branches, flowers.

"The soup base will take a while, now let's go out, just if you have any questions, it's okay to ask." Gu Tongzhou said.

Gao Dian responded, and as Gu Tongzhou walked out of the kitchen, the two came to sit on the sofa, and Zhang Yafei followed step by step.

She really watched the whole process, and didn't dare to express any opinions, and she listened to the whole process, but she didn't learn.

She could understand every word and every sentence, but when combined, her mind couldn't keep up, let alone learn it.

Gao Dian was also not polite, and raised some doubts, and Gu Tongzhou also gave him a very detailed answer without the slightest reservation.

Time passed in the question and answer of the two.

Gu Tongzhou smelled the taste and said, "The soup base is ready, now we are going to clear soup." ”

Gao Dian answered, stood up and followed Gu Tongzhou to the kitchen.

"The clear soup step seems simple, but it needs special attention, don't make the clear soup, but make the soup more turbid."

Gu Tongzhou said, and began to show Gao Dian how to clear the soup.

In fact, in this step of clear soup, what needs to be controlled is the heat, and it should be in a state that seems to be boiling but not boiling, and when the stirred minced beef is re-separated, it can be considered a clear soup when it is taken out.

If you want the soup to be clear, you need to repeat the soup three to five times.

Generally speaking, three times is enough, and no more is necessary. After all, the effect is not much, but the cost is very high.

After Gu Tongzhou finished cooking, he began to cook dragon beard noodles.

The fourteen-fold dragon beard noodles are not as thin as expected, but compared to the dragon beard noodles that are too thin, this level of dragon beard noodles has a better taste.

While retaining the chewiness of the noodles, it also has the unique texture of dragon beard noodles.

It doesn't take too long to cook the dragon beard noodles, and you can take them out in a while.

Then put it in a bowl and beat in a little clear broth.

"Okay, you taste it." Gu Tongzhou said.

When Gao Dian heard this, he was not polite, picked up the chopsticks and began to taste them.

The texture of the noodles is very unique, as if there is a cloud of mist enveloping your tongue. The noodles are slender and elastic at the same time.

The soup base has the beauty of chicken, the mellowness of ham, and the freshness of mutton.

The dragon beard noodles absorb the deliciousness of the soup base, and every bite is a blend of texture and taste.

After eating, Gao Dian breathed a long sigh of relief and said, "It's delicious." ”

Gu Tongzhou smiled and said, "Okay, I've already taught you the dragon beard noodles, and then it's time to fulfill it." ”

Gao Dian heard the words and said, "Old Gu, don't worry. ”

Gu Tongzhou said: "Then I will let Xiaofei go to Dianxin Building tomorrow, and in the next period of time, Xiaofei will be handed over to you." ”

Gao Dian nodded and agreed.

Gao Dian, who was still thinking about the dragon beard in his heart, couldn't wait to ask at this moment: "Old Gu, is there anything else?" If not, I'll go back first. ”

Gu Tongzhou said: "There is nothing else, you can go back first." ”

"Okay." Gao Dian answered and prepared to leave.

Gu Tongzhou said to Zhang Yafei: "Xiaofei, you go and send Xiao Gao." ”

Zhang Yafei responded obediently: "Good master." ”

Subsequently, Zhang Yafei said to Gao Dian: "Uncle Xiao, I'll send you." ”

Gao Dian answered absentmindedly, his mind was now full of dragon beard noodles.

After Gu Tongzhou finished speaking, he kept reminiscing, deepening his impression, and at the same time thinking and increasing his understanding.

Gu Tongzhou said that he would only teach once, and he must cherish the opportunity.

Now Gao Dian can't wait to fly back immediately and start practicing dragon beard noodles.

Zhang Yafei didn't know what Gao Dian was thinking, so she talked to Gao Dian by herself, but Gao Dian didn't listen.

Zhang Yafei sent Gao Dian downstairs, waved his hand and said, "Uncle Xiao, see you tomorrow!" ”

"Oh, okay." Gao Dian replied casually.

Subsequently, Gao Dian took a taxi back outside.

On the other side, Zhang Yafei also went back.

"He's gone?" Gu Tongzhou asked.

Zhang Yafei nodded and said, "Yes." ”

"You didn't talk a little longer?" Gu Tongzhou asked.

Zhang Yafei shook his head and said, "Uncle Xiao doesn't seem to have the heart to chat, and after I send him down, I'll come back." ”

"It's okay, you can get closer to him in the future, after all, he will be your teacher from tomorrow." Gu Tongzhou said.

"I know, master." Zhang Yafei responded.

"Hmm." Gu Tongzhou responded.

Then, he sighed slightly: "I hope you don't blame me." ”

Zhang Yafei hurriedly said: "Master, how can I blame you? If it weren't for you, I wouldn't have had the opportunity to learn from Uncle Xiao. ”

Gu Tongzhou smiled and said, "I know in my heart, this opportunity was originally meant to be given to you, but now...... Just a little ahead. ”

Zhang Yafei said: "It's okay, it's fine now." ”

"Alas~ Don't talk about this, I'll come to see you after a while, and then you can choose whether you want to go back with me." Gu Tongzhou said,

Zhang Yafei responded softly and did not refuse. The girl who asked when she was going back before, but she didn't argue about going back at the moment.

Gu Tongzhou drank tea, but he was also silent, and the two did not talk again, thinking about their own thoughts.

……………………

Back at home, Gao Dian couldn't wait to take out the flour and start practicing.

He has a recipe for boiling soup, but there is no need to be in a hurry, the focus is on the production of noodles.

Although Gu Tongzhou gave the recipe, the making of noodles can be learned with a recipe.

Gao Dian began to try to make it according to his memory, plus some of his own understanding.

The production of dragon whisker noodles is really not as simple as imagined.

Gao Dian still has the foundation of ramen, but the first time it still ended in failure, he only pulled to 8 folds, 14 folds, and half a distance.

It's a technical job, it's not that you know how to do it, you can do it, you have to put in the effort to practice.

Gao Dian is practicing hard, and he is making rapid progress with the advantage of plug-ins.

If Gu Tongzhou was present, I am afraid that my jaw would drop in shock, this speed of progress is too fast.

According to Gao Dian's progress speed, I am afraid that in a few days, he will be able to pull out a fourteen-fold dragon beard noodles.

Gu Tongzhou had seen Gao Dian's talent and knew that he should be able to learn, but he didn't expect him to learn so quickly.

Even if it is the top level of a first-class pastry chef, it will not be so fast.