Lajia Village, in the small courtyard rented by the Institute of Archaeology of the Academy of Social Sciences in the east of the village.

Located in a small cubicle on the first floor near the kitchen, it has been converted into a simple laboratory.

However, in this laboratory, there is not the slightest sense of "scientific research".

Chen Han and the six of them, surrounded by a cauldron that was gurgling and steaming, all of them frowned tightly and had sad faces.

"Ah Han, the bowl of noodles unearthed in the ruins, the length of a noodle is 50 centimeters, and it has been left for more than 4,000 years, and there is basically no breakpoint."

"As a result, we can't rub five centimeters of noodles out of our hands, so what's the matter."

Zhuang Yunpeng's face was very depressed.

The topic of "replicating Lajia millet noodles" has been officially launched for half a month.

It's just that in the past half a month, there has hardly been any good news.

At the beginning, the members of the group tried to knead the millet dough into noodles by "kneading" according to the "suo cake" that Chen Han came up with.

But in practice, it is extremely difficult.

It took almost a week just to master the ratio of millet flour to water so that it could be kneaded into a dough that would not fall apart.

Even so, the final millet dough is very sticky, as long as it is left for a while, the water will evaporate, and it will immediately fall apart.

But at least we can get together and start the next experiment.

After that, everyone immediately began to try to rub the noodles.

This is another difficulty.

The action of "rubbing" is obviously a test of strength.

It's heavy and easy to break.

It's light, but it can't be rolled into the oval shape of noodles.

The six members of the research team rubbed for five days and used nearly 30 catties of millet flour.

In the end, the two most ingenious female researchers in the group, Su Sa and Lin Ya, were barely able to knead more than ten or twenty centimeters of millet noodles proficiently.

Although it is said that there is still a distance from the 50-centimeter-long millet noodles unearthed from the Lajia site.

But the length of 20 centimeters can be regarded as meeting the standard of "noodles".

So Chen Han planned to try it out and see the effect.

As a result, the scene just now appeared.

Twenty centimeters of millet noodles are put into the pot, and after only one minute of cooking, they are all disconnected.

By the time it is cooked, it is broken into 1-2 cm segments, and it is not a noodle at all.

Nearly half a month's hard work has come to naught.

Experiments have proved that although it is said that 20 centimeters of millet noodles can be kneaded with the method of making rope cakes, there is no way to cook them.

Seeing this result, it is no wonder that Zhuang Yunpeng, who has worked hard for half a month, is not depressed.

However, after Chen Han saw this result, his expression did not change in the slightest, and he was still very calm.

"Since boiling with water doesn't work, let's try steaming."

"Steamed noodles are also a very common cooking method in the north!"

In order to reproduce millet noodles, Chen Han has been tirelessly going online for half a month to understand and query any noodle-related information.

Although the hands-on ability has not been enhanced much, the theoretical knowledge has been mastered a lot.

As soon as they heard him say this, everyone immediately ignited a glimmer of hope.

Su Sa and Lin Ya ran to the side of the board, skillfully grabbed a few handfuls of flour from the millet flour bag, added water to knead the dough, and kneaded the dough.

After a while, more than a dozen millet noodles with a length of more than ten centimeters were rubbed out again.

Zhang Jianbo also went to the kitchen next door and borrowed a steamer.

After beating two basins of water at the bottom of the pot and putting the steaming grid, Su Sa put the kneaded noodles into the steamer and began to steam.

Everyone stared at the steamer expectantly.

Watch it go from calm to boiling to bubbling.

Zhang Jianbo pinched the time, and when the pot was boiling for three minutes, he immediately reached out and lifted the lid of the pot.

However, when the swirling steam dissipated, everyone sighed heavily when they saw the steamer break into a pile of 1-2 cm pieces of noodles.

Chen Han's brows also furrowed.

Failed again.

"Otherwise, let's try to fry it first and then cook it?" Wang Weida, who was studying for a doctorate under Professor Li, weakly raised his hand and proposed.

Chen Han shook his head: "The noodles unearthed from the Lajia site have no traces of frying. ”

It's still easy to tell if a food has been fried or not.

And with the conditions of prehistoric civilization, it should not be extravagant enough to refine oil and use oil to make noodles.

If steaming and boiling don't work, then the problem must be the source method, not the cooking method.

Chen Han rubbed the root of his nose with a little headache, and sighed: "Everyone has been busy for a day today, let's do this first." ”

"Go back and think about whether there are any other ways to do it, or if there are any steps in the process that we can perfect."

"Everyone went to check out the noodle making techniques in other places, and then we tried them all in groups."

The road of suo cake is probably impassable.

Although Chen Han felt very regretful, he had not yet completely lost confidence.

Since the ancestors of 4,000 years ago could make noodles from millet, there is no reason why modern people like them can't make it.

It's definitely not the right way.

When doing scientific research, the last thing you are afraid of is research!

If you really can't do it, take the road of exhaustive methods, and try the noodle making methods in all parts of northern China!

As long as the kung fu is deep, the iron pestle is sharpened into a needle!

Anyway, Chen Han has made up his mind to fight this topic!

It's just that the rest of the group is worried.

You're here to learn about archaeology!

How did you learn to become a noodle cook!

It's just that this boat is all on board, and it has been working hard for half a month, and now it's too late to give up, and I'm reluctant to give up.

If you don't research out a reason and publish a few papers in core Chinese journals, I'm really sorry for the noodles that have been rubbed out in the past half a month!

"No problem!"

After cheering each other on, everyone went back to their rooms, thinking about it, checking the information, in short, not giving up.

Chen Han also went back to the dormitory with Zhuang Yunpeng, and began to look up the more popular pasta dishes and production methods in the north on the Internet.

There's a good saying.

The world's pasta is in China, and the Chinese pasta is in Shanxi.

Chen Han didn't know if he didn't check, and he was shocked when he checked it.

In Shanxi Province alone, there are as many as 280 kinds of pasta made from wheat flour, sorghum flour, bean flour, buckwheat flour, corn flour, yellow rice flour, potato starch, sweet potato starch and other raw materials.

Although many of the noodles are made in the same way, the cooking method is different.

But just looking at the production process, he also found at least a dozen different noodle making methods.

There are those that use only wheat flour, some that are mixed with several kinds of flour, and there are those that do not use wheat flour at all and are made with only some coarse grain flour.

There are all kinds of noodle making techniques, which made Chen Han dazzled for a while.

There are so many kinds, if you really try them one by one with exhaustive methods, you have to try until the Year of the Monkey?