Chapter 216 Tea Tree Cuttings and Ramen Technical Training
Chapter 216 Tea Tree Cutting and Ramen Technology Training
The logistics department's work efficiency is still very high. Xiaoxia bought new vegetable seeds the next morning after boss Xiao Li's instructions.
Li Youran estimated that no one would be looking for him for the time being, so he took the vegetables and returned to his bedroom, closed the door and escaped into the space.
After entering the space, I took a small shovel from the shelf and sown the seeds of celery, spinach, amaranth, water spinach, lettuce, and bitter melon into the empty spaces of fields No. 1 and 2.
Since the quantity was small, it didn't take much effort to complete.
Then I asked Ang Ang to do some rain work, and watered the two areas of land evenly.
After the sowing task was completed, Li Youran came to inspect field No. 3.
Two hundred ginseng seedlings are still in the form of a compound leaf with three leaflets, growing slowly, with almost no obvious changes from the last time they were seen.
Let it grow slowly, don't expect too much. Li Youran thought, and approached the tea tree area again. A large row of tea trees were different from the ginseng seedlings. They were green and lush, and the air was filled with bursts of fragrance.
I have picked tea leaves several times before, and Chef Chen roasted them to make top-quality green tea. However, the quantity was not large. I gave some to Mr. Fang not long ago, and the rest was only enough for Chef Chen and himself to enjoy.
This man has a bad mouth. After drinking good tea, when he tastes the tea bought from outside tea shops, it is really inferior. The green tea that he used to drink for a few hundred yuan a pound now feels bland and tasteless.
Li Youran also knew that this was not a good habit, but he always succumbed to the feedback from the tip of his tongue.
It seemed that it was necessary to increase the number of tea trees planted. Thinking of this, he went to the shelf and grabbed a pair of pruning shears, returned to plot No. 3, and used the method he learned from the Internet a few days ago to propagate the tea trees by cuttings.
He selected a dozen strong branches from the tea bush, cut the branches into short sections of about four centimeters, each with a leaf and full axillary buds, and then inserted them vertically into the soil in sequence, exposing the petioles to the ground.
In this way, two more rows were inserted parallel to the original tea tree.
After finishing, I called Angang to continue raining water and watered the No. 3 field thoroughly.
Based on the super moist growth ability of space land, it is estimated that these short branches will survive and grow quickly to become real tea trees.
As for the shortcomings in cutting technology, they can be ignored.
At two-thirty in the afternoon, it was the busiest time during the day for the steamed bun shop. Li Youran learned that Chef Chen Chuanzhong was conducting ramen training for the steamed bun masters in the backyard, so he became interested and went to the backyard to watch.
In the shady area to the west of the fish pond, several tables were placed in a row, with panels on the tables.
Several steamed bun chefs in white chef uniforms stood in front of the panel, each with a large soft dough, and were pounding, kneading, stretching, beating and other actions.
For a while, the sound of snapping could be heard endlessly.
"Okay, let's continue. Ramen, also called noodles, pulled noodles, and stretched noodles, is a famous noodle dish with unique local flavor in northwest my country." Chef Chen, neatly dressed, was standing on a table presenting ninety-ninety noodles to the students. In front of a large table, he gave lectures while demonstrating operations.
"If you want to make good ramen, you need to master several important steps. The first is to choose noodles. You must choose fresh high-gluten flour. It is not advisable to choose stale noodles or flour that is moldy or insect-eaten. Only fresh high-gluten flour
, high protein content can ensure the prerequisite for successful ramen making.”
"Second, when kneading and waking up the noodles, the noodle mixing process requires 'three times of water, three times of ash, and ninety-nine or eighty-one times of kneading'. The noodles must be kneaded in place. Of course, the ash now refers to the special ramen agent.
The purpose of waking up the noodles is also to promote the production of gluten.”
Li Youran walked over and watched Chef Chen's teaching carefully.
"Third, stretch the dough. After repeatedly kneading the dough, hold both ends of the strip, lift it up and beat it hard on the chopping board. After the strip is stretched, fold the two ends in half, continue to hold the two ends and beat, and so on.
The purpose is to adjust the order of gluten proteins in the dough so that the disordered protein molecules are arranged into a long chain, which is called smooth gluten in jargon. Then it is rolled into a long strip and pulled into a strip of noodles about two centimeters thick and as long as a chopstick."
"Fourth, ramen, put the noodles on the chopping board, sprinkle with clear oil, this is to prevent the noodles from sticking, and then pull out noodles of different sizes and thickness according to the diners' preferences. If you like round noodles, you can choose thick noodles.
, two-thin, three-thin, thin, and capillary five styles; those who like to eat flat noodles can choose three styles: large wide, wide, and leek leaf. Just like this, everyone should take a closer look."
At this point, Chef Chen lifted up a noodle section on the panel, held both ends in his hands, and accelerated his arms to pull outwards to stretch the noodle section, then folded both ends in half and hooked the other end with his fingers downwards.
Turn your palms up so that the noodles form a noose shape, and at the same time continue to stretch to both sides with both hands.
His quick movements are practical but not fancy, unlike the ramen show that requires a lot of tricks.
The noodles seemed to come alive in his hands, shaking constantly, like a silver snake dancing wildly. Repeatedly stretching to nine buttons, he placed one end of the noodles on the panel, and pulled the other end over his head. Hundreds of hair-thin strands
The ramen noodles flowed down like a waterfall, but not one of them broke.
Chef Chen's superb ramen skills were vividly displayed, and the scene was shocking.
"Okay! That's great!" Li Youran cheered and took the lead in applauding.
All the students followed closely and burst into applause.
"The thinnest noodles can be stretched to eleven knots, which is called capillary. But it is even more difficult. Okay, everyone, follow the method I told you, practice more, and understand the essentials of the movements carefully." Chef Chen finished speaking and gave instructions.
The students started practicing.
"Master Chen, your performance is wonderful. I didn't expect your white-knife skills to be so superb." Li Youran stepped forward and praised Chef Chen's skills.
"I haven't made it for a long time, so I'm already a bit shabby. I'm not too sure about the capillary noodles. But the special water in the store is really good at kneading the dough. The workload of kneading the dough is only half that of before, and the elasticity and toughness of the dough are as good as before."
It's very good." Chef Chen said humbly, and attributed it to the special water.
"Master Chen, thank you for your hard work. This is not your job. It's just that I can't find anyone else for the moment." Li Youran said apologetically.
"It's okay. There isn't much content in teaching this thing. It mainly depends on individual practice. In addition, the preparation of soup ingredients is the most critical technique. This cannot be taught easily. You have to find a dedicated person to take charge." Chef Chen waved his hand.
, said he didn’t mind.
"Yes, Master Chen must take good care of it. You can choose all the materials I have here, and if you don't have them, let the logistics department purchase them from outside. You will definitely make the best ramen soup." Li Youran nodded, and he understood.
, the soup stock of ramen involves a lot of secrets, so you must find the most trusted person to make it.