She began to enjoy and experience the unique deliciousness that "amino acids" brought to her.
As her teeth continued to chew, every taste bud cell inside her tongue was nourished, fully expanding in the wave of this delicious meat juice!
The highest quality ingredients require the simplest cooking methods.
This statement is very apt for the bowl of beef Ramen in front of them.
Slicing and boiling the beef, such a simple process, allowed Mujiuzhi to experience a brief, rapid "climax."
...
Slurp, slurp!
Slurp, slurp!
After finishing a small slice of beef.
Mujiuzhi's cravings were finally fully aroused.
She directly picked up the still steaming noodles with her chopsticks and slurped them down in one go.
Immediately, she felt a warm current continuously flowing through her body.
Finally, combining the radish, beef, garlic sprouts, cilantro... these simple ingredients, with the delicious broth, they tumbled endlessly in her stomach.
And that increasingly warm sensation made her cheeks flush red.
She couldn't help but immerse herself in this fragrant beef noodle, unable to extricate herself for a long time!
Although at first, she didn't feel anything special.
But as she ate to the end, she gradually realized that this bowl of beef noodles was indeed not as simple as she had imagined.
The deliciousness of the beef and the elasticity of the noodles brought her an indescribable sense of satisfaction.
What surprised her even more was that the Ramen broth contained: red oil bean paste, small red dried chilies, green onions, ginger, garlic, Angelica dahurica, Astragalus membranaceus, bay leaves, star anise, Sichuan peppercorns, cinnamon, nutmeg, and other spices.
It's no exaggeration to say that the "broth," the soul of Ramen, was fully brought to its extreme.
If she hadn't tasted it herself, she probably wouldn't have known that a bowl of Ramen could be made so complex and so unforgettable!
Thinking about herself, from the spirited beginning of managing Harukatei to the current stagnation.
The experiences of these two years also made her understand that many things are like the bowl of beef Ramen in front of her; one cannot jump to conclusions too early.
Judging something by its superficial impression and ignoring its deeper meaning. This impatient attitude might cause one to miss many valuable opportunities, and even miss the true essence of things!
...
Time gradually passed.
In the quiet and joyful atmosphere, Sosuke and Mujiuzhi quickly finished their beef Ramen.
"Truly satisfying."
"This kind of Ramen cuisine surpasses all sorts of colorful Ramen in Japan."
Exhaling a mouthful of murky air, Mujiuzhi murmured, still wanting more.
Thinking that by becoming a kitchen assistant, she could get a delicious meal at the Izakaya.
And such a life would probably be available every day from now on; she couldn't help but feel so happy she was about to faint.
"Shopkeeper, they say beef Ramen has a saying of 'one clear, two white, three green, four red, five yellow.' What does that mean?"
Afterward, Mujiuzhi, who had calmed down a bit, took advantage of the remaining free time to continue chatting with Sosuke.
"It's not that complicated, it just corresponds to the colors of various ingredients."
"Clear means the broth should be clear; white is radish; green is cilantro and garlic sprouts; red is chili oil; as for the last yellow, it refers to the bright yellow noodles."
"Generally speaking, if the noodles, broth, meat, flavor, and color can all be integrated, then this bowl of beef Ramen can be considered very successful."
Sosuke replied somewhat vaguely.
"I can somewhat understand the broth and beef, but are the noodles... that important too?"
Mujiuzhi was a bit stunned upon hearing this.
After all, in her impression, a bowl of beef Ramen was simply broth plus noodles.
It turned out there was quite a lot of detail, even the noodles had requirements.
"Many people, like you, believe that the soul of Ramen lies in the broth, but they don't realize that the noodles also hold a very important position."
"The quality of the flour, various parameters, and the technique of pulling the noodles are all closely related to the quality of the flour."
"That is to say, according to the requirements for Ramen flour, wheat flour with a gluten content of over 30% is preferred, and the more elastic the gluten, the better."
Hearing this explanation, Kuguchi Sonoka couldn't help but ponder.
Soon, she understood something and continued to ask, "Does that mean even the different thicknesses of the noodles need to be considered?"
"Smart!"
"Ramen, of course, depends on individual preference for texture."
"Ramen shops outside don't usually specify noodle types; the default is thin noodles."
"The reason for defaulting to thin noodles is because they cook quickly; they can be scooped out in thirty or forty seconds."
"And customers usually don't deliberately order other shapes."
"But roughly, beef Ramen noodles have three types: round, flat, and irregular."
"Then, they can also be divided into thin, extra-thin, medium-thin, fine, wide, leek leaf, and so on. These noodles of different thicknesses naturally each have their own texture and taste."
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