Food: Random stalls, customers chase me all over the country

Chapter 452-Longxu Grade Lanzhou Beef Noodles
The pot next to the stall contained beef soup that Wang Fan had already stewed in advance, and the other pot was used to cook noodles.

He placed the huge chopping board in place, opened a bag of flour, and poured the snow-white flour directly onto the chopping board.

At this time, foreigners on the streets in the square also noticed him and began to gather around them out of curiosity.

Wang Fan, the first person to make Lanzhou beef noodles, also had his own considerations.

Lanzhou beef noodles are known for their clear, white, red, green, and yellow broth. You're saying I'm not hygienic, aren't you? I'll give you a bowl full of noodles so you can see the bottom. That's cleaner, right?

Not only that, Wang Fan also wants to make authentic Lanzhou beef noodles without making any adjustments based on the tastes of the French.

I just want to control you with the original flavor!
A bag of flour weighs 20 kilograms, and Wang Fan simply poured the entire bag on it.

After digging a hole in the middle of the flour pile with a shovel, he slapped the chopping board hard.

With a "pop" sound, the chopping board shook, and some flour was splashed on the mountain of flour.

Many foreigners looked at Wang Fan in confusion. Although they didn't know what he was doing, they all watched with great interest.

Eating melons is not exclusive to the Chinese. Foreigners also like to eat melons, gossip and see new things.

After carefully pouring 80 kilograms of pure water mixed with 10 grams of salt into the dough pit, he used a spoon to continuously scrape the flour on the edge of the pit into the water.

Wang Fan's shock flattened the gaps under the flour a lot, and almost no water seeped out from under the flour.

The water in the dough pit had been completely absorbed by the flour. Wang Fan washed his hands, dried them, and lifted them up to show them.

His hands are white, slender and strong, more like hands for playing the piano than hands for cooking.

A spotless white chef's uniform and a pair of clean white hands give people a particularly clean feeling overall.

Handsome and beautiful are actually interconnected in many cases. Wang Fan's facial features are relatively deep, and his thick eyebrows and big eyes are very consistent with Western aesthetics. Many Parisian girls have taken out their mobile phones to take pictures of him.

Wang Fan ignored him and put his hands on the dough.

Press a piece of dough, move your palm and rub it directly on the panel.

This step is called "pulling the shuttle" in Lanzhou, and its purpose is to ensure that there is no dry flour in the dough.

It is difficult for most people to knead 20 kilograms of noodles. In addition to skills, it also requires physical strength and power. And these 20 kilograms of noodles are only the amount of more than 40 bowls of beef noodles.

Fortunately, Wang Fan exercises regularly, so he has quite a strong arm and a tall stature. When he does these movements, he has a very violent aesthetic posture and the sexual tension is maximized. The Parisian girls who see him all have auntie smiles on their faces, and occasionally scream a few times to cheer him on.

After kneading the dough, he began to press it, forming it into a big ball and wrapping it with plastic wrap.

He turned on the gas stove and squatted on the big pot, pouring a lot of oil into the pot. Zhuo Qianqian washed the side dishes and wiped them dry, and Wang Fan cut them and threw them directly into the oil pan.

The oil pan began to boil and soon the side dishes were fried until they were golden brown.

Ginger, onion, white radish, green onion segments, etc. are directly placed in the pot.

Remove the residue and turn off the heat. When the oil temperature rises slightly, pour in a large box of bright red chili powder.

The rich aroma of chili peppers spread in all directions in an instant.

The chili peppers are a mixture of Gangu peppers and Erjingtiao peppers. Gangu peppers are bright in color, thick and oily, and have a strong spicy flavor, while Erjingtiao has the best fragrance among all peppers. This can be said to be a powerful combination.

The aroma of the seasoning is basically universal, and many people who like spicy food have already started to sniff it out.

The aroma of chili peppers mixed with these side dishes not only makes the overall aroma more intense, but also adds a lot of layers.

"Does this look like cooking?"

"Wow, this is the first time I've seen this way of cooking. Where is this from?" "I know, I know. I've been to Sakura Country before. This must be noodles from Sakura Country. It smells so delicious!"

“Is he going to sell noodles here?”

Wang Fan couldn't understand the whispering, but Gu Zhengchao could. When he heard others say that this was from the Sakura Country, he immediately stopped.

"Nonono, this isn't Sakura Country's noodles. This is our Chinese Lanzhou Ramen. Sakura Country also learned the technique from our Chinese counterparts to make noodles."

Gu Zhengchao corrected him righteously and sternly.

The French guy who was speaking looked surprised: "Isn't Sakura Country a province of your China? Why is it divided so clearly?"

"Forehead……"

Gu Zhengchao looked at the French guy in confusion: "Who told you that Sakura Country is a province of China?"

The young man looked very proud: "Sakura Country, Coria, Taiwan, aren't they all Chinese people holding different passports? I have learned a lot of Eastern knowledge, I am very smart."

The young man's words directly burned Gu Zhengchao's CPU. Gu Zhengchao thought for a long time and didn't know how to continue. He felt like he was about to suffocate.

"Wow!"

“Wow, that’s amazing!”

"Oh my God, is this a magic show? Or some mysterious oriental magic?"

"This is amazing! Wasn't it just a big dough ball?"

While the young man was talking to Gu Zhengchao, Wang Fan had already started his next move.

Dissolve 50g of ash in warm water. Wang Fan presses the dough while Zhuo Qianqian sprinkles the ash water evenly on it.

What amazed everyone was naturally what Wang Fan did after kneading the ash water evenly.

Pinch off a small dough from the large dough, roll it into a long strip, pinch both ends and pull it quickly, and the noodles will be stretched obediently.

Grabbing both sides and smashing them down, the thick noodles hit the chopping board with a "snap" sound and bounced back quickly. Wang Fan clasped his hands together and twisted the noodles together quickly like a twist.

Pull, stretch, and close again, and the noodles will continue to lengthen and twist together.

The smooth movements look like a performance.

This step is called coiling, and its function is to pull the gluten in one direction, so that it is easier to pull the noodles into uniform thickness when pulling them.

This is just the noodles. When Wang Fan started to make the noodles, the exclamations of these foreigners were already uncontrollable.

I saw his hands sliding quickly, and the thick noodle in his hand was quickly stretched, thinned, and stretched.

A single noodle quickly turned into a handful of noodles, and then quickly turned into a large handful of thin noodles.

"Wow! How did you do that?"

"Oh my god, this has to be magic, right?"

"This noodle looks delicious. Which one is better, spaghetti or Italian?"

"I really want to have a bite and try it!"

"This was actually made right in front of us. It looks very clean. I want to try it."

(End of this chapter)