"Let me go, this room...is it Dundun Happy House?"

After the video was broadcast, many people did not immediately watch the little fat cat getting dressed. Instead, they discovered that the room was filled with various cat supplies and toys.

Cat Castle, Tongtian Pillar, Cat Passage, Sky Corridor...

When fans saw this, they were all envious.

“It’s much larger than my rental house.”

"Not only is it big, but there are so many toys, it makes people drool with envy."

"After three years of drifting in Beijing, I realized for the first time that I am worse than a cat."

"Dundun can perform, understand music, and is so sensible and obedient. It's okay to live in a separate room, right?"

"I just rushed to arrange such a good room for Dundun alone. From now on, I will support all the videos of Boss Lin and his wife!"

“My life has been quite stressful recently, and I rely on Dundun’s videos for support. Now that I know it’s such a good place to live, I feel a sense of relief that my children have not been wronged.”

"..."

At the beginning of the video, everyone was lamenting Dundun’s room.

But when the little guy put on the pink sweater, the style of the video suddenly changed.

"Help, is a blue cat so ugly wearing pink?"

"It's a bit strange, take another look."

"Oh my god, please give me a pair of eyes that I haven't seen before!"

"Give me back my mighty and majestic little Dundun, what the hell is this?"

"The boss lady is dirty, you look good in pink, doesn't that mean we, Dundun, are also suitable for pink!"

"Hahaha, the little guy gets angry when he hears the ridicule!"

After taking off the pink sweater, it changed into another color.

When I put on the burgundy color, the style of the video became normal.

Netizens are curious whether Dundun has started to bring goods.

However, at the end of the video, there was no link or explanation of the goods. Instead, everyone heard Lin Xu and Shen Baobao discussing weddings, haute couture and other topics.

Needless to say, countless lemons floated across the barrage.

Haute couture is a word you only hear when celebrities are walking on the red carpet. I didn’t expect it to appear on a cat.

In addition, Boss Lin and his wife are going to hold a wedding. Will this couple, who are the envy of the entire internet, finally officially become husband and wife?

I don’t know if I can go to the ceremony, but I really want to go.

It’s not that I want to attend the wedding, but I want to see what kind of work Dundun will do at the wedding.

It’s interesting to think about letting a cat in high-end clothing give you a ring.

On the other side, Lin Xu was in the small kitchen at the back of Building No. 12, watching Yin Hongbin add ash to the bowl with a spoon.

"Penghui has a strong stimulating effect on the gastric mucosa, so you must not add more. Under normal circumstances, the ratio of Penghui to water is 1:3. In winter, 12 ml of Penghui should be used for every kilogram of dry flour and dough.

Water, reduce the amount in summer, generally no more than 10 grams."

In order to make Lin Xu see it more intuitively, he directly brought a kitchen scale and put an empty bowl on it. After peeling and just about to put the ash on it, Lin Xu said:

"Don't bother me, Chef Yin, I'm quite sure of this."

When Yin Hongbin heard this, he remembered that Lin Xu also had certain attainments in white gum, and said with a smile:

"How about you come to Gabon Gray?"

"Okay."

Lin Xu estimated that the noodles he had just made were about two kilograms, so he dug deep into the ash bag with a small spoon, shook off the excess ash, and poured it into a bowl.

Yin Hongbin took a look and saw the word "8" displayed on the electronic scale, which was exactly the same.

He glanced at Lin Xu happily, saying that this junior brother Lao Xie has something good.

No wonder Chef Gao wanted to accept him as his apprentice. If he met such a good young talent, he would be shameless enough to accept him, right?

Then, Lin Xu added half a spoonful of water to the bowl with a spoon.

The "8" on the electronic scale suddenly turned into "32".

There is three times more water than ash, so 8 grams of ash corresponds to 24 grams of water, which adds up to exactly 32 grams.

"Excellent craftsmanship! Master Lin's hand is comparable to an electronic scale."

Lin Xu smiled:

"Practice makes perfect. Today is my first day in front of Chef Yin."

After saying that, he reacted:

"By the way, Chef Yin, just use 12 ml for one pound of noodles. Logically speaking, you need about 24 ml to make two pounds of noodles. Why do you need 32 ml?"

The ratio of ash to water is correct, but if you do this, you will get a few more grams every time.

Ordinarily, with so many people trying out this approach, we shouldn’t make this mistake.

Yin Hongbin took a spoon and stirred it in the Peng Hui water a few times to let the Peng Hui melt away, and then gave the bowl to Lin Xu:

"If you observe carefully you will understand."

Lin Xu took it and looked at it for a few times, only to find that there was sediment at the bottom of the bowl.

"There will be impurities mixed into the ash during the production, so every time you adjust the water, you need to add more water and set aside the impurities."

I see, no wonder the ratio is 1:3. Exactly one-third is the impurity part that needs to be discarded.

These are the experiences of countless ramen chefs.

"Since beef noodles were introduced to Lanzhou from Huaiqing Prefecture in the Central Plains, a county called Boai, in the middle of the Qing Dynasty, chefs in the northwest have been groping for improvements and formulating standards for making beef noodles."

Lin Xu smiled and said:

"I used to eat Lanzhou Ramen all the time. Today I'm going to try the beef noodles made by Chef Yin to see how they are different from Lanzhou Ramen."

Yin Hongbin smiled:

"There is definitely a difference, at least the meat slices in the beef noodles will not be cut so thin."

When the water becomes clear, use a spoon to scoop out the water in the middle and upper layers until it reaches 24 ml and set it aside for later use.

When the dough is almost cooked, Yin Hongbin puts the dough back on the workbench, crosses his hands, presses the dough with his fists, and kneads out the smooth dough.

Pour one-third of the fluffy water on top.

Then fold the dough and continue to push forward with the base of your thumb to push the dough into dough balls so that the fluffy water can be better absorbed by the dough.

Re-knead the dough into a smooth dough, then repeat the steps of pouring water, folding, pushing and kneading into dough twice. Add the water into the dough completely, and then the steps of kneading and kneading the noodles are complete.

.

After adding fluffy water, the dough becomes soft and smooth.

"Now you can start stripping."

The fluffy water can make the noodles soft and elastic, but it is time-sensitive, so it is better to add the final fluffy water as you use it.

Yin Hongbin rolled the dough on the eucalyptus board into a long strip. When rolling, the workbench should be oiled, otherwise it will feel sticky.

Knead the two ends of the dough, shake it, and twist the long dough into a twist.

Place it on the eucalyptus board and knead it again. After it grows into strips again, lift both ends and twist the dough into a twist shape again, but the direction should be opposite to the first time.

Lin Xu understands that this step is, in the words of Bai Gu, "smoothing the tendons", which makes the dough's tendons smoother so that it can be stretched into noodles.

After repeated smoothing, the gluten of the dough becomes more obvious.

Yin Hongbin rolled the dough into a slightly thicker strip again and started making ramen.

He sprinkled some dry flour on the workbench, picked up a ball of dough from the dough, rolled it into a long cylindrical strip, then pinched the two ends with the thumbs of both hands, pressed it on the tiger's mouth, and gently pushed the two ends

Stretch.

While stretching, I beat it on a floured eucalyptus board, stretched it, and buttoned it onto my left hand. The first button was made.

After the first button comes out, use the index finger of your right hand to stretch the middle of the two noodles, and then stretch it to the two ends again, so that you can operate one button after another.

Lin Xu looked at it very seriously.

He found that every time before starting to pull, Yin Hongbin would turn the dough held in his left hand and roll the part squeezed by his fingers onto the dough.

Starting from the fourth button, the right hand has changed from the index finger to the back of the hand for stretching.

When stretching, the back of your hand should maintain an arc, so that the force on the noodles is as even as possible, instead of acting on a certain point and causing the noodles to break.

After eight buckles, a cluster of two thick ramen noodles is completed.

Yin Hongbin hung the noodles from his left hand on the fingers of his right hand, and pressed his index and middle fingers together, and the dough in the palm of his left hand was immediately cut off.

"Use the cooking study cards."
To be continued...