Su Qingluan didn't want to make the noodles very hard, as if they were undercooked - although the noodles were chewy enough, they would be a big burden on the stomach, which was weak and had not fully recovered.
So, she added a lot of shrimp oil to the dough, which could make the dough stretch more fully, and changed the hand-cut noodles that Su Qingluan originally planned to make into ramen noodles.
Ramen noodles require a lot of skill. If you are a master-level chef who is particularly good at ramen noodles, the noodles you pull out can even pass through the eye of the smallest embroidery needle - and there are more than one.
Naturally, Su Qingluan has not reached the level of ramen kung fu that is almost perfect - that usually requires decades of continuous training to achieve.
However, Su Qingluan didn't plan to perform acrobatics with noodles. She just wanted to make the most common version of Longxu Noodles.
It is said to be "normal", but it is almost the same as thicker hair. To make the noodles so thin, a considerable amount of oil must be added.
Such hair-thin asparagus noodles can be fully matured in just one boiling water, which can not only keep the noodles elastic and refreshing, but also ensure that they are easy to digest. Otherwise, if the noodles are overcooked, it will be easy to digest, but the noodles will taste soft and will break as soon as you pinch them, and the fresh and crispy toppings will be wasted.
However, the skill of "pulling noodles" is, after all, a skill that requires constant practice and practice. Su Qingluan has not made ramen for several years in his previous life, and he only learned this skill out of curiosity before. The "need noodles" level was just to make longevity noodles for the master and his wife once each, and then threw them aside.
Moreover, this work is very physically demanding. Su Qingluan has not made ramen since he fell ill.
So it's natural that although Su Qingluan still has the foundation and knows how to use force, he is still unfamiliar after all. When the noodles were almost as thick as chopsticks for the first time, Su Qingluan used unsteady force and pulled out a few of them. Tear off.
This was within her expectation. However, Su Qingluan still had the energy to refuse to admit defeat when it came to "cooking", so Su Qingluan was not discouraged at all after this failure. He kneaded the dough and kneaded it again and again, no matter how appropriate it was. Add a little shrimp oil to neutralize the stretchiness reduced by adding the flour before.
After failing like this two or three times, Su Qingluan was not in a hurry. Finally, on the fourth time, the skill of ramen slowly came back. Su Qingluan shook his hands and wrists in unison, and the noodles were stretched into a long strip. The "noodles" were flying up and down like a white dragon with a hint of golden color, becoming slimmer and slimmer visible to the naked eye.
Then, I saw that the "Wandering Dragon" gradually turned into a more slender "Wandering Snake", and the number of roots was increasing. As Su Qingluan kept folding, one turned into two, two turned into four, and four turned into eight. …
The essence of ramen work is to make the noodles fly up and down in mid-air, driven by the inertia of the dough itself, to become longer and thinner.
Therefore, in order to maximize the inertia, as the dough gradually stretches, the dough in the hand will become like a whip and "thrown" on the panel, making a crisp "snap" sound, especially in a relatively empty kitchen. Indoors, the surrounding sound effects make this sound even louder.
This sound was really like the sound of firecrackers during the New Year, so it quickly attracted two little guys at home to follow the sound out of curiosity.
Although it was not a firecracker, Su Qingluan seemed to be "juggling" the ramen noodles. The two little guys seemed to have discovered some new world. They watched Sister's ramen noodles with great interest, especially the little girl, two He looked at Su Qingluan with bright black eyes, occasionally applauding desperately.
This gave Su Qingluan an illusion, as if she was not preparing dinner in her kitchen, but performing a chest-breaking performance in front of everyone on the street...
"What are you doing standing there?" Su Qingluan felt a little embarrassed to be seen, waving his hands to drive them away. In order not to reveal his true thoughts, he came up with a ready-made excuse, "That's where the wind happens to be. You two... I’ve been coughing badly for a few days, do you still want to drink more of that bitter medicine?”
However, the two little brothers and sisters came prepared. They stood outside the door and showed Su Qingluan their collars and cuffs that were wrapped tightly like rice dumplings. They also did not come inside the kitchen. ——Ms. Yang and Su Guangfu both told them more than once that they should not get too close to Sister A to get over the illness before they were completely cured.
The two little guys themselves have been sick for the past few days and have been wilting. They can't cheer up and can't sleep well at night. Naturally, they know how uncomfortable it is to be sick. What's more, Su Qingluan got sick not long ago due to being too busy. Although Su Xuanhe and Su Xueyan are usually naughty, they are really considerate and caring for their sister Su Qingluan.
So even if they wanted to get closer to see what "magic" Sister was doing, making the originally round ball of dough become thin and long, swimming and flying in front of her as if it were alive, the two children were holding each other. He restrained his curiosity and only looked outside the kitchen.
...Although the necks of the two little guys have stretched out to be comparable to giraffes.
Under the gaze of her younger brother and sister, Su Qingluan was a little nervous, worried that this time she would fall over like before. Fortunately, the god of food probably cared about her as a sister. Under the watchful eyes of the two little guys, the ramen did not overturn this time!
Of course, Su Qingluan has not yet reached the ability to thread a needle with noodles, but he has indeed succeeded in making dragon whisker noodles as thin as hair.
When they saw Su Qingluan shaking his wrist, the dragon-bearded noodles seemed to flow down like a waterfall, and the two little guys exclaimed and clapped their hands again.
Once the noodles are done, it’s time to put them in the pot. Asparagus noodles are cooked as soon as you open the pot, and because they are thin enough to be fully heated, they do not suffer from the disadvantages of thick noodles and a hard core.
In order to increase the smooth and chewy texture of the noodles, Su Qingluan also passed the noodles through cold water. However, there is also a certain way to pass cold water.
For example, if you want to pursue that extra crispy and refreshing feeling, naturally the colder the cold water, the better. It is best to bring ice ballast, so that after the noodles are overcooled, the surface temperature of the noodles will quickly drop to around zero, making the noodles taste better. Tight and chewy.
However, Su Qingluan's cold water this time was room-temperature water that she deliberately placed under the sun. Moreover, this basin of water was only as large as one person's hug. Su Qingluan put the noodles that had just been cooked out of the pot into it. Although it could "supercool" the noodles, the shrinkage effect on the noodles was completely inferior to that of ice ballast water.
This allows the noodles to be slightly cool but still slightly warm. At the same time, although the crispy and chewy texture is reduced, it retains a soft and waxy texture, which will prevent indigestion.
