After such an operation, everyone’s attention will naturally shift.
And the anger inside can only be vented to Dai Jianli.
Tsk, a good chef actually started learning military tactics, who can stand this?
Arriving at the kitchen, Yin Hongbin didn’t rush to teach cooking but took a new piece of baked flatbread, eating it while leading Lin Xu for a tour around the back kitchen.
Lin Xu originally thought Northwest cuisine was only about beef and lamb, but after a tour, he found that the variety of ingredients was indeed diverse.
Take fish, for instance, there are freshwater fish, saltwater fish, highland fish, and cold-water fish produced near Kanas... with diverse species, the ways to eat them are also quite varied.
"Don’t look down on us in the Northwest just because it’s dry, but in terms of eating fish, everyone is an expert. Even if there are only a few pieces of wood, Northwest people can make a delicious grilled fish."
Yin Hongbin finished eating the flatbread and had basically checked the work in the back kitchen.
He also introduced a few head chefs to Lin Xu.
Then, this head chef pushed open the door to a small kitchen and said:
"Master Lin, please co in. I’ll first teach you to make dough."
Ran is also called swinging noodles, pulling noodles, stretching noodles, a type of noodle popular in many areas in the North. It’s said to originate from Fushan, Shandong, but what made ran flourish was the Northwest, specifically the major city of Lanzhou.
There, ran is called beef noodles, it’s a staple food for people three tis a day, and now it’s beco a historical culture.
There was once a joke online saying that angering a Lanzhou person is easy, just call beef noodles ran.
From this saying, one can see the degree of Lanzhou people’s love for beef noodles.
"Ran is everywhere, with many ways to make it. Northwest region ran, after making the dough, will add so Peng Hui water, which is natural plant alkali, to soften the dough, making it stretchable."
Peng Hui water?
Yin Hongbin pointed to the ran powder packaging beside him and said:
"In the past, it was made by oneself, which was easy to have impurities, and the quantity was hard to control. Now it’s made into ran powder, with constant components and better quality."
Lin Xu curiously asked:
"Do people in other places use this ran powder too?"
Yin Hongbin shook his head:
"People in North China prefer to use alkali noodles. The dough made with alkali is not as soft but has higher elasticity, easily stretching to more than ten knots, pulling the noodles thinner than hair."
"Chef Yin, what does ’knot’ an?"
"In ran making, each ti you pull the noodles, you have to hook the right hand’s noodles onto the left hand to continue pulling. Each hook is called a knot. In Northwest beef noodles, thick noodles and wide noodles generally have seven knots, thin noodles about ten knots, and other double thin, leek leaf, buckwheat edge are eight or nine knots."
Lin Xu finally understood all these professional terms.
Started making dough.
Yin Hongbin cleaned the workbench and poured high-gluten flour:
"To make ran, you must use high-gluten flour or ran-specific flour, only then can the noodles be good."
He dug a hole in the middle of the flour, sprinkled so salt, then added so clear water, first stirring the salt to dissolve it, then gradually pushing the flour into the water to let it moisten the flour.
Lin Xu watched the quantity of flour and water, curiously asked:
"Chef Yin, isn’t the water added all at once?"
According to the usual dough-making ratio, the amount of water just added was only about sixty percent of what the flour needed.
When Yin Hongbin heard, his face imdiately showed a surprised expression:
"Master Lin, you actually noticed the wrong amount of water just by looking... No wonder everyone likes to teach you, with such talent, who wouldn’t like you."
Busy while saying:
"Ran requires three rounds of water, three rounds of ash, ninety-nine rounds of kneading, and water is added in three tis, followed by three rounds of Peng Hui water. This way, the dough will be soft and elastic, able to be stretched into thin threads."
As he spoke, he used flour to cover the water in the middle bit by bit, then inserted both hands into the wet and dry dough, rubbing them together to form slightly dry dough crumbs.
Next, add water and knead, pile the dough crumbs together, use the root of the thumb to push hard forward.
During the pushing process, Yin Hongbin would apply a rubbing motion with his palm.
He said to Lin Xu:
"There are no tricks to making dough, just put in the effort. In fact, not only for ran, for any dough-based food, if during kneading this rubbing step is added, the result will have a much better texture."
By using the rubbing thod, the water and flour in the dough combine better, making the dough smoother.
Finally, add the third round of water, knead it into dough, place it in a basin and cover with a cling film, starting the ferntation.
During this process, the dough will relax, and the protein molecules in the flour will release the absorbed excess water.
Lin Xu was tongue-tied after watching, barely starting the dough-making process after so long, making pastry is truly a physique-strengthening exercise.
No wonder so pastry chefs can’t endure and go painting walls at construction sites.
The profession is aligned.
"Chef Yin, how long does this dough need to rest?"
"About half an hour, Master Lin, do you need a drink?"
"No need."
"Then let’s continue, next I’ll teach you to prepare Peng Hui water."
Lin Xu nodded and said:
"Alright, I was just thinking about witnessing the wonders of Peng Hui."
While he earnestly learned the ran thod, in the East Ming Building near West Third Ring, Shen Jiayue sat at her desk, during her downti, edited the video of Dundun changing into new clothes using her laptop.
This video was quite easy to edit, just Dundun trying on sweaters of various colors.
After editing, she checked it over, confird no issues, and uploaded it to her personal account.
Since her editing skills have improved rapidly, Director Shen updates one video a day, being called the hardest-working rich person across all platforms by fans.
With each update, the comnt section becos flooded with comnts ntioning their idols, telling the boss to learn.
Today, this video titled "Trying new clothes for Dundun, the little guy doesn’t seem too happy" just uploaded, and the comnt section beca bustling.
But no one ntioned anyone else but Lin Xu.
"Boss Lin, did you forget your account password?"
"Four days without a food tutorial update, my collection folder is rusting."
"Boss lady, get your husband to hurry and release a food tutorial, a food content creator not doing food, is he planning on crossover?"
"It’s been a long ti since he appeared on TV too, what’s Boss Lin busy with lately?"
"..."
Looking at these comnts, Shen Baobao picked replies with high likes and comnted:
"He’s learning to make ran, the video should be updated soon."
Learn! To make! Ran?
Fans were all stunned.
Haha! Is it finally Lanzhou noodles’ turn to tremble?
————————
Originally wanted to write the most detailed ran tutorial online, but afraid everyone would dislike it, deleted about six to seven hundred words. This Chapter has 5200 words, asking for monthly tickets, brothers!
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