Su Qingluan didn't want to make the noodles very hard, as if they were not cooked - although that kind of noodles would be chewy enough, it would be a big burden on the stomach that was weak and had not yet fully recovered.
So, she added a lot of shrimp oil to the dough, so that the dough could stretch more fully, and changed the hand-cut noodles that Su Qingluan originally planned to make into ramen.
Making ramen requires great skill. If the chef is a master who is particularly good at making ramen, the noodles he makes can even pass through the eye of the smallest embroidery needle - and not just one.
Su Qingluan naturally did not reach the level of perfection in making ramen - that usually requires decades of continuous practice to achieve.
However, Su Qingluan did not plan to perform acrobatics with noodles. She just wanted to make the most ordinary version of dragon beard noodles.
It's called "normal," but it's about the same thickness as a thick hair. To make the noodles so thin, a considerable amount of oil must be added.
These hair-thin noodles are fully cooked in just one boil, maintaining their chewy texture and ensuring they're easy to digest. Overcooking the noodles until they're mushy is easier to digest, but the noodles will be soft and break easily, wasting the delicious, crispy topping.
However, the skill of making ramen is, after all, a skill that requires constant practice. Su Qingluan had not made ramen for several years, including in her previous life. She had learned this skill out of curiosity, and the only time she had mastered the skill of making "dragon beard noodles" was just to make birthday noodles for her master and his wife, and then threw it aside.
Moreover, this job is very physically demanding. Since Su Qingluan fell ill, she has not made ramen again.
So it was natural that although Su Qingluan still had the basics and knew how to use the force, she was still a little rusty. When the noodles were about the thickness of chopsticks for the first time, Su Qingluan used an unstable force and broke a few of them.
This was within her expectations. However, Su Qingluan still had a strong spirit of not admitting defeat when it came to "cooking", so she was not discouraged by her failure this time. She kneaded the dough again and again, and then rolled it into another dough, adding a little shrimp oil to neutralize the reduced ductility caused by the addition of flour.
After failing two or three times, Su Qingluan was not in a hurry. Finally, on the fourth time, she slowly found the skill to pull the noodles. Su Qingluan shook her wrists, and the "noodles" that were pulled into a long strip flew up and down like a white dragon with a faint golden color, and became visibly slimmer.
Then, the "swimming dragon" gradually turned into a more slender "swimming snake", and the number of roots increased. As Su Qingluan kept folding them, one became two, two became four, four became eight...
The job of making noodles is to make the noodles fly up and down in the air. The essence of this job is to make the noodles become longer and thinner due to the inertia of the dough itself.
Therefore, in order to maximize the inertia, as the dough gradually expands, the dough in the hand will become like whips and be "swung" on the panel, making a crisp "snap" sound. Especially since the kitchen is a relatively spacious room, the surrounding sound-gathering effect makes this sound even louder.
The sounds were really similar to the sounds of firecrackers during the Chinese New Year, so they quickly attracted the curiosity of the two little ones in the family and they followed the sounds.
Although they found that they were not firecrackers, the two little ones seemed to have discovered some new world when they saw Su Qingluan making noodles as if she was "juggling" the noodles. They watched their elder sister making noodles with great interest, especially the little girl, who looked at Su Qingluan with her two bright black eyes and clapped her hands from time to time.
This gave Su Qingluan an illusion, as if she wasn't preparing dinner in her own kitchen, but performing a chest-breaking stone-breaking performance in front of a crowd of onlookers on the street...
"What are you standing there for?" Su Qingluan felt a little embarrassed by being stared at. She waved them away, but she didn't want to reveal her true thoughts, so she came up with a ready-made excuse, "That's where the wind blows. You two have been coughing a lot these past few days. Do you want to drink more of that bitter medicine?"
The little brother and sister came prepared. They stood outside the door and showed Su Qingluan their collars and cuffs, which were wrapped tightly like dumplings. They also did not come into the kitchen. Yang and Su Guangfu told them more than once that they should not get too close to their elder sister until they were completely recovered, so as not to pass on the disease.
The two little guys had been feeling listless these past few days since they were sick, unable to muster any energy and unable to sleep well at night. They naturally knew how uncomfortable it was to be sick. Moreover, Su Qingluan had just fallen ill due to being overworked not long ago. Although Su Xuanhe and Su Xueyan were usually naughty, they were really considerate and caring towards Su Qingluan, their elder sister.
So even though they wanted to get closer to see what kind of "magic" the elder sister was performing to make the originally round ball of dough become thin and long, and it seemed to be swimming and flying in front of her as if it had life, the two children held each other's hands, restrained their curiosity, and just watched from outside the kitchen.
...Although the two little guys' necks have been stretched to be as long as giraffes.
Under the watchful eyes of her brother and sister, Su Qingluan was a little nervous, worried that this time she would fail like before. Fortunately, the God of Food probably took her as the elder sister's face into consideration, and under the watchful eyes of the two little ones, this time the ramen did not fail!
Of course, Su Qingluan naturally has not yet reached the level of being able to thread a needle with noodles, but she has indeed managed to make dragon beard noodles as thin as a hair.
When they saw Su Qingluan shaking her wrist, the dragon beard noodles cascaded down like a waterfall, and the two little guys exclaimed and clapped again.
Once the noodles are cooked, they are ready to be put into the pot. Longxu noodles are cooked as soon as the pot opens, and because they are thin enough to absorb the heat, they do not have the disadvantages of thick noodles with hard cores.
In order to increase the smooth and chewy texture of the noodles, Su Qingluan also rinsed the dragon beard noodles with cold water. However, the method of rinsing with cold water also has its own requirements.
For example, if you want to pursue that particularly crisp and refreshing feeling, the colder the water, the better, and it is best to have ice chips. This way, the temperature of the noodles surface will quickly drop to around zero degrees after being overcooled, making the noodles firm and chewy.
However, Su Qingluan's cold water this time was room temperature water that she had deliberately placed in the sun. Furthermore, the basin of water was only large enough for one person to hold in arms. Although Su Qingluan's freshly cooked noodles were "supercooled" by the water, their shrinkage was not as great as that of ice water.
This will keep the temperature of the noodles slightly cool, but still have a slight residual temperature. Although the crispy and chewy texture is reduced, the soft and glutinous texture is retained, which will not cause indigestion.
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