My documentary really doesn't want high ratings

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Especially Carl's father.

He owns a farm.

And as a son, Carl, he often played in the cereal when he was a child.

"Only when wheat grains are ground into powder can we make more palatable food. The meeting of flour and water creates new changes."

"The advent of raw dough is a giant leap forward in human diet."

"In western Iran, ravensh is one of the daily staple foods for people."

"In the workshop, this paper-thin dough cake is produced every day like a newspaper."

"Wheat is more important to Iranians than newspapers."

In Iran in the picture, many people are gathered in front of the booth.

Waiting for the production of Ravensh in the workshop.

The shape is the size of a newspaper, and there are many potholes all over the surface.

This slightly yellowed noodle cake exudes aroma.

It's similar to Carl's favorite burrito.

It's just that the shape is different.

But it still doesn't hinder Karl's desire to try.

As Ravensh is made, people who come to buy it.

Often several are bought together.

Roll up the bought Ravensh and hold it in your arms.

It's exactly like a newspaper.

Of course, you have to ignore the fragrance it emits just out of the oven.

The screen turned back to Shaanxi Tanzhang.

"Wang Liushi spread the lightly fermented bread on the hot pebbles, and then covered it with the same hot stones."

"Small pebbles burn brown craters on the surface and exude a pleasant aroma."

"The echo of the Iranian Plateau and the Guanzhong Plain is just the food legend created by the migration of species."

Wang Liushi in the small workshop put pieces of bread on the black pebbles.

White and black silhouetted.

Then cover the dough with the same hot stones.

Such an amazing way of cooking was an eye-opener for Carl and his old father.

Following Wang Liushi, he covered the pot.

Then pick up the firewood and start burning.

As the charcoal burns out, a magical change is taking place in the pot.

Wait until the dough is ready.

The surface has left imprints of stones.

Depressions like craters appeared on the dough.

The brown color at the bottom of the depression adds a touch of appetite.

But what really made Carl's throat twitch.

With a little force on the hand holding the dough.

"Snapped!"

A crisp sound was transmitted through the screen.

Let the three people in the room feel it at the same time.

hungry!

Carl saw this and turned to look at his father.

"Father, if you think it's not good-looking, I can turn him off."

"It's okay, this documentary is different from the ones you brought back before, you can still watch it."

The old father interrupted Karl's movements with a smile.

Carl nodded.

Xiang Wei on the side also breathed a sigh of relief.

As long as you can watch it, it is a victory!

"Using fire to bake wheat dough into bread, thousands of miles away, almost dominates the diet of half the earth."

"Wheat spread westward to Europe, and the cooking method of dry heat and roasting was brought to the extreme."

"The people of Faguo have shown amazing creativity in the craft of making bread."

There was a sudden change in the background music, from the previous melodious tune to bluesy blues.

It heralds the romance engraved in the bones of the people of the country.

In an elegant French building, a chef is making bread.

The fermented dough was constantly changing its shape under his hands.

When the shape is pinched, use a knife to draw a few notches.

Then put it in the oven that is already eager to try.

Before entering the door, it still looks like a reluctant couple.

Brush it with another layer of egg wash.

Close the lid and adjust the time and temperature.

Through the glass, you can see the wonderful changes inside.

The bread expands rapidly and its shape is fixed.

The aroma also comes with it.

Human technology and the product of the steam age are combined to complement each other at this moment.

Finally, the bread that was placed on the table was presented.

Croissants, baguettes.

People give it a vivid and appropriate name.

Such a process whets one's appetite.

This is especially true for white people whose bread is the staple food.

Carl is now engrossed in looking at the screen.

They all forgot to take care of the old father's emotions.

At the same time, they didn't notice that their mother didn't know when they stood behind everyone.

Also in hand is the whisk for whipping the cream.

It seems to be halfway through cooking and I came out to watch.

Then the screen on the TV changed.

Back to China.

A dilapidated tricycle was being pushed by a man with a rough face.

Cover the car with blankets.

The man pushed the cart through the streets and alleys.

The mouth is yelling.

"Sell buns~"

Such a tone is inconspicuous amidst the constant hawking.

But also formed a unique tone.

It quickly attracted many people to gather in front of the tricycle.

The man lifted the quilt to reveal what was hidden inside.

Each rectangular bread, the bread looks very thick and dense.

This kind of novelty bread also makes several people feel very curious.

"All the way to the east, Mai met a Chinese who is good at cooking food with steam."

"To make a huge dough, you need to use an iron rod and press the weight of your whole body."

"This man has been making this dough for a living for three generations."

"The fermentation time is related to the taste. A large steamer with a diameter of 1.6 meters can provide enough steam for each 1.5 kilograms of dough."

After each dough is kneaded, it is like covering a quilt.

Folding three times, it is different from the automatic steam engine in Europe.

This kind of large steamer that needs to burn firewood is extremely primitive.

Each piece of dough, dipped in oil, is then glued to the walls of the steamer in turn.

This made Karl wonder how such a heavy dough was held in place.

But the diet man has his own set of magical techniques.

As the lid of the steamer is put on, the dough begins to change.

When the time is up, the lid is opened.

A thick and fragrant smoke rose up.

Heralding the birth of gourmet food.

"After an hour and a half, it will be round and smooth, white and firm, and the big steamed stuffed bun that was put into the pillow will be out of the oven."

"The steamed buns are wrapped in layers, and the noodles are rich and flexible. It is better to directly spread the spicy watermelon bean sauce with pink chicken or loose soup, which can best set off the sweetness of the steamed buns."

This kind of big bun is a new thing for the three of them.

Very firm and smooth.

On the surface, I really want a big carrot.

But it is much softer than a big radish.

The weight of each bun represents its thickness.

When cutting with a knife, the blade will receive considerable resistance from top to bottom.

The thick buns are shaped like pillows.

You can see the shape after cutting the side, its load capacity of 1.5 kg.

Europeans like to spread sauce when eating bread.

So are the wise Chinese.

The red watermelon bean paste meets this thick and firm pillow bun.

It is seamless.