Food customizer.

The hands were clapped, and the dishes were indeed prepared, but the "sweet" dish did not appear on the screen of the live broadcast room at all.

The reason is simple.

As Su Chen clapped his hands and announced the serving of the dish, a sturdy middle-aged man walked out of the crowd. He just moved his wrist slightly and came to the chopping board.

"Now?"

"Pull it."

"Okay, I'll do it."

Su Chen nodded, "Can you add a face? Otherwise it sounds weird."

Chen Laoba, one of Cui Yufen's apprentices, had previously been involved in Chinese pastry making. That was when he first met Zhang Jiayi, Chen Laoba was specially invited by Su Chen from Shandong Province to help.

When Su Chen went to Zhangling District to cook for special children, he also called Lao Ba to ask him some questions about the pastry.

It must be said that even though Su Chen is now the only second-level member in the country, when compared with Chen Laoba in terms of skills in case processing, Su Chen still feels inferior.

Lao Ba's arms are the result of decades of hard training. Even if Su Chen has a practice room, he will never be able to catch up with them.

So for this banquet, Su Chen invited Lao Ba to come early, just for this moment!

“Gansu cuisine cannot be called Gan cuisine, it should be called Long cuisine.”

While Su Chen was whispering in the kitchen, Ling Shuyu began to introduce himself in the banquet hall above.

"Long cuisine is based on ingredients from the Silk Road, with Gansu culture and Dunhuang art as its background. It integrates halal cuisine, home-style food from various regions of Longyuan, and the excellent techniques of major cuisines. What you are about to see is our first staple food today: Lanzhou Ramen!"

Whether ramen tastes good or not is one thing, but whether the ramen chef makes it well is definitely a matter of taste.

Before the guests in the banquet hall could react, they found that the large screen in the front, which was originally pitch black, suddenly lit up!

This is also part of today’s food tasting.

It doesn’t matter for other dishes, but you must see the ramen being made on the spot. This is the same reason why the ramen chefs at Haidilao have to perform the noodle-stretching performance on the spot.

This thing, after accumulating enough admiration, will naturally taste different when eaten.

Chen Laoba was given the task at a critical moment. Fortunately, he was doing what he was best at, the white case. At this moment, he also knew that he was being watched by countless viewers across the country, and also by dozens of big leaders upstairs.

A few days ago, when Lao Ba received Su Chen's invitation, he was a little hesitant at first. After all, Su Chen had promised Lao Ba that he would open a noodle restaurant specifically for him. Lao Ba had not heard from him since he left Jingzhou, and now he contacted him because he needed help. Lao Ba felt a little resentful.

But when he learned about this event, he immediately rushed to Jingzhou from Shandong Province overnight.

At this kind of event and occasion, being able to serve a bowl of noodles to so many people is what many pastry chefs dream of.

This is not just a simple matter of making a bowl of noodles. When Chen Laoba returns, he will go straight to his boss with a proud attitude and say: Give me a raise of 10,000 yuan!

If the boss doesn't give me a raise, what's the harm in quitting the job?

I am the pasta chef of the world's first food exchange conference, Chen Lao Ba!!!

And today, under Su Chen's instructions, Lao Ba performed the capillary noodles of Lanzhou ramen.

Traditional ramen noodles come in many different thicknesses, including the Lanzhou ramen that ordinary diners have eaten in the streets and alleys. The thickness of noodles made in each store is also roughly different, and three-thin is generally the choice of most noodle shop owners.

Su Chen knew that the situation in the kitchen had been projected onto the banquet hall's screen, so he nodded slightly to indicate that they could begin.

And he took over the right to speak on this dish from Ling Shuyu across the screen.

"Lanzhou ramen noodles are generally divided into several thicknesses: capillary, thin, two-thin, three-thin, two-pillar, chive leaf, thin and wide, wide, and large and wide. Today, Chef Chen will show you the capillary noodles."

"Master Chen, let's start."

Lao Ba's throat moved slightly and he looked a little nervous.

The order Su Chen gave him was that this time, not a single strand of ramen could be broken!

So when kneading the dough, Lao Ba chose high-gluten flour and used a little rapeseed oil.

Based on Lao Ba’s many years of experience in pastry making, and multiple experimental attempts after arriving at Delicious, he eventually determined the water temperature for kneading the dough to be 25° at a room temperature of 28°.

Before doing this, Chen Laoba had always relied on his own experience to knead the dough, but this time it didn't work. Su Chen strictly required him to keep trying and find the water temperature that makes the flour most chewy.

Even though this happened several days ago, Chen Laoba still remembers what Su Chen said at that time.

"Only at a specific water temperature will the protein in the flour not deform and more gluten networks can be generated. The starch will not gelatinize and can be filled between the gluten networks. Sometimes cooking also requires science, and empiricism is not acceptable."

It was with this rigorous attitude that, through repeated experiments, Lao Ba not only mastered the water temperature needed today, but even made a table for himself on what temperature of water to use at different room temperatures.

At this moment, the dough in front of Lao Ba has gone through the two processes of kneading and resting, and is silently waiting for him to start working on it.

Following Su Chen's order.

Lao Ba quickly kneaded the dough into a long strip on the panel, held both ends of the dough strip with both hands and began to shake it up and down!

After repeated experiments over the past few days, Lao Ba was able to confirm in an instant that this was a perfect ramen dough!

Under normal circumstances, he may need to stretch and knead the dough repeatedly according to the gluten strength of the dough until the gluten structure of the dough is arranged and soft before continuing.

But now, there is no need at all!

Place the rolled dough on a chopping board, grease it with oil, and gently stretch it.

Then, sprinkle flour on the chopping board, knead the dough into long strips and roll it onto the surface.

Chen Laoba's movements are getting faster and faster.

Transfer the noodles in your right hand to your left hand, separate the two noodles with your left hand, hook the middle of the noodles with your right index finger and continue to stretch them!

After the noodles are stretched, separate them and continue to repeat the previous action. Each repetition means that the number of noodles has doubled!

Not to mention others, even the guests waiting for dinner upstairs couldn't help but start counting.

"Two at a time."

"Three times, eight."

"."

"Ten times! How many roots are there in ten times? Does anyone know how to calculate it?"

"Bring me a scientific calculator!"

It is recognized worldwide that foreigners are poor at mathematics. Even many college students are not as good as Chinese primary school students in mental arithmetic.

The live broadcast room was also boiling.

"Ten times? Such a small amount of dough was stretched ten times? That's 1,024 noodles! A fist-sized dough was stretched into more than a thousand noodles?"

"Hiss, he's still pulling! This guy is too good, right? Two thousand and forty-eight!!!"

This kind of thing, the difficulty increases almost exponentially as you go on.

It depends not only on the toughness of the dough, but also on one's own skill in pulling the noodles. The strength and technique of each exchange of left and right hands, and the amplitude of each stretching movement must be controlled with extreme precision. The finer the noodles, the easier they are to break. If you are not careful, everything will be a failure!

"I've worked in ramen restaurants for more than ten years. The best chef I've seen can only stretch the noodles ten times, and that's with a much larger dough than this chef. What the hell, he's still stretching it for eleven times?"

"Nah! How thin are these noodles? Like hair?"

"It's not just about being thin, the key is toughness. Without enough toughness, it's impossible to stretch it so thin. These noodles are chewy when you eat them!"

Twelve times.

This was exactly Chen Laoba's limit. A small ball of noodles was stretched twelve times, resulting in 4,096 noodles.

Chen Laoba used his middle finger and index finger to pinch the noodles in the worker's hand, and the noodles, as thin as hair, fell into the boiling water pot and began to cook.

Across the screen, the distant Gansu Province.

An old man sat on a chair and slapped the table excitedly. "Fortunately! Fortunately! Fortunately, we didn't have such a rift with the association over the selection of dishes. How can we not promote such ramen and how can we not have it served!"

The expressions on the faces of the middle-aged people sitting next to him were very interesting.

At the very beginning, when they heard that the association wanted to finalize Long cuisine as Lanzhou Ramen, they were the first group of people who were most opposed.

why?

In the minds of the members of the Gansu Provincial Association, Lanzhou Ramen is already well-known throughout the country, and we even have noodle shops all over the country. Do you still need to promote such a well-known dish?

Moreover, just in the past few years, Lanzhou ramen has become a key promotion project for fast food across the country. Is it necessary to take noodles of this level to food exchange events?

Our Long cuisine has always been unknown in China. Why don’t you take this opportunity to promote it for us?

For example, aren’t dishes like hand-pulled lamb, giant carp from the Yellow River, and Longshang crispy duck delicious?

But at this moment, all doubts came to an abrupt end when Lao Ba put the ramen into the pot.

Not only that, the next scene made this group of people dumbfounded and deafened!

“Lanzhou ramen is all about one clear, two white, three red, four green, and five yellow.”

Su Chen spoke at this time. He took a long chopstick and scooped noodles from a small porcelain bowl. The noodles were slightly rotated and he placed a plate in the bowl. The swirling fine noodles were shiny and looked very smooth. They even had a slightly yellowish hue. Just looking at them would increase your appetite!

And when he said "Yi Qing", he scooped a spoonful of soup into the bowl.

This is beef soup. The beef soup has been boiled for up to twelve hours and has a mellow flavor. After going through multiple processes to remove impurities, the soup looks very clear.

In addition, Su Chen also used a process that is rarely used by many Chinese chefs to make the broth: freezing.

After the broth is slowly cooled and frozen, the beef fat floats on the surface and solidifies into a solid shape. Only after all the fat is removed can the broth be melted to continue removing impurities.

So the beef soup at this moment is no longer as clear as it seems, it just looks like a bowl of mineral water!

But only those who are closest to it know that it exudes an extremely rich beef aroma!

"Erbai."

The noodles in the soup are garnished with a piece of crystal clear white radish, which looks as pure white as jade.

"Three reds."

Another small spoonful of chili was dripped into the soup, which instantly melted and floated on the surface of the beef soup. With the addition of chili oil, the bowl of noodles suddenly looked lively and fragrant.

"Four green."

Finely chopped coriander was placed on the surface of the noodles, and even Su Chen, who was serving the noodles, couldn't help swallowing.

"Five yellow."

This means that the noodles must be bright yellow. Only smooth and translucent yellow noodles can reflect the chef's craftsmanship level!

As soon as he finished speaking, Su Chen placed the bowl of noodles in his hand on a wooden plate. The girl in charge of serving the food left the kitchen with a smile on her face, carrying the wooden plate.

At the same time, all the kitchen helpers worked in unison.

One is responsible for scooping the noodles, one is responsible for adding radishes, one is responsible for adding chili, and one is responsible for sprinkling coriander.

Bowl after bowl of noodles left the kitchen, and the guests became restless when they saw this.

Even a few gourmets started to make jokes.

"I feel like noodles made this way seem to taste better than pasta?"

"This is noodles that only God can make! I swear, there is no machine in the world that can make noodles to this degree, not even pasta!"

"Oh my god. I can't imagine how happy I would be as an old man if there was such a noodle shop in my community~"

"So can someone explain to me why there is no beef in beef noodles?"

Amid the commotion among the guests, the ramen that everyone had been watching from beginning to end finally appeared in front of everyone.

A few older gourmets looked at the red chili oil floating in the bowl with a little anxiety.

As luck would have it, Ling Shuyu spoke at this time.

"The chili peppers used in ramen are only for flavor and are not very spicy."

With these words, those hesitant old men and women can finally feel relieved.

The only thing is a bit regrettable.

A few anxious guests started to hook the noodles with their forks. As soon as they put the forks to their mouths, the noodles slid down the gap between the forks and into the bowl.

The guests awkwardly repeated the process again.

This time they used the way of eating pasta, hooking the noodles with a fork and rotating them several times in the bowl, wrapping the noodles around the fork before putting them into their mouths.

This action attracted contemptuous looks from several foreigners who knew how to use chopsticks.

These people skillfully use chopsticks to stir the noodles and soup in the bowl as much as possible before picking up the noodles and putting them into their mouths.

When I lowered my head again.

"Hey? Where are my noodles?"

The portion Su Chen gave each person was very subtle, not too much or too little, just enough for one mouthful.

Want to eat more?

That's impossible.

Noodles are something that easily fills you up. If everyone were given a big bowl, wouldn't they all be full?

There are 26 letters in the English alphabet, and we have only reached G. Are we going to add more after that?

If the noodles are gone, then drink the soup!

Suddenly, the banquet hall was filled with the sound of slurping noodles and drinking soup.

The clear beef soup has been free of fat. Although the soup base is extremely clear, it contains a strong beef flavor.

After taking a sip of the noodle soup, you can taste the mellow and rich aroma of beef, mixed with the taste of coriander and chili, and the white radish used for garnish is crispy, sweet and delicious. When the hot soup goes down your stomach, it makes you feel warm all over and very comfortable.

At this moment, everyone has an idea in their mind.

If I can eat another big bowl of noodles, it seems that what I eat next doesn’t matter so much?

Just one bite, who can eat it?

Several guests licked the soup on their lips. The aroma of meat and wheat lingered between their mouths, and it felt like their souls were being seduced out.

The audience in the live broadcast room who saw so many people eating noodles were itching to try it out.

It wasn't until a viewer posted a rather eye-catching comment that everyone could no longer hold back.

"Those who don't understand are still marveling at how delicious it is, while the smart people have already rushed to the Lanzhou Ramen Restaurant. The chef just said he can only stretch it eight times at most, so eight times is fine, woohoo!"