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Bamboo Bouncing Dough Kneading Noodle/Бамбуковое тесто для замешивания лапши

(CNN) — Almost as if he's climbing onto a seesaw, Hong Kong noodle master Ken Lee straddles the long bamboo pole that's hanging off the end of a heavy wooden table. The opposite end of the bamboo is hooked into a gigantic rubber band that's chained to the wall. On the table lies a fresh pile of dough, which will soon be kneaded by the bamboo as Lee bounces up and down, his feet planted on a low bench. It's all part of the process required to make jook-sing noodles, an increasingly rare food here. __________________________________________________________ (CNN) - Гонконгский мастер лапши Кен Ли, словно взбираясь на качели, оседлал длинный бамбуковый шест, свисающий с конца тяжелого деревянного стола. Противоположный конец бамбука зацеплен за гигантскую резиновую ленту, прикрепленную цепью к стене. На столе лежит свежая куча теста, которую вскоре будет месить бамбук, пока Ли подпрыгивает вверх и вниз, поставив ноги на низкую скамью. Все это часть процесса, необходимого для приготовления лапши для джук-пинг, которая здесь становится все более редкой.

Comments

  1. Noodling wise China listed top variety of dough kneading and spinning out noodle.
    Technical approaches abound there more than imagined, taken for granted.
    Even dough blended with other granules, or plants, giving different texture or color.
    I am big fan of noodle, perky to check out its variety. Most meal has much left over, but noodle wise, no any waste. Clean consumed meal.

    ReplyDelete
  2. Мудрый Китай перечислил самые популярные виды замеса теста и отжима лапши.
    Там больше технических подходов, чем можно было бы представить, как должное.
    Даже тесто, смешанное с другими гранулами или растениями, дает другую текстуру или цвет.
    Я большой поклонник лапши, задорно разглядываю ее разнообразие. По большей части еды осталось много, но с лапшой никаких отходов. Чистая съеденная еда.

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