Lajia Village, in the small courtyard rented by the Archeology Institute of the Academy of Social Sciences at the east end of the village.

A small cubicle located on the first floor near the kitchen has been converted into a simple laboratory.

However, there is no sense of "scientific research" in this laboratory.

The six of them, Chen Han, gathered around a steaming cauldron, all of them frowning and looking sad.

"Ahan, the bowl of noodles unearthed from the ruins has a length of fifty centimeters, and it has been there for more than four thousand years, and there is basically no break point."

"As a result, we couldn't get even five centimeters of dough out of our hands. How can we fix it?"

Zhuang Yunpeng looked like this, very frustrated.

The project of [Re-engraving Lajia Millet Noodles] has been officially launched for half a month.

However, in the past half month, there has been almost no good news.

At the beginning, the members of the group tried to knead the millet dough into noodles according to Chen Han's idea of ​​"asking for cakes" and using the "kneading" method.

But in practice, it is extremely difficult.

It took almost a week just to master the ratio of millet flour and water so that it can be kneaded into a dough that does not spread.

Even so, the final millet dough has very poor stickiness. As long as it is left for a while, the water will evaporate and it will fall apart immediately.

But at least it can form a ball and we can start the next experiment.

Afterwards, everyone immediately started trying to make noodles.

This is another difficulty.

The action of "rubbing" is obviously a test of strength.

If it is heavy, it will break easily.

It's too light and can't be rolled into an oval shape like noodles.

The six people in the research team worked on the kneading for five days and used nearly 30 kilograms of millet flour.

In the end, the two most ingenious female researchers in the group, Su Sa and Lin Ya, were able to roll out millet noodles of more than ten or twenty centimeters.

Although, it is still some distance away from the fifty centimeter-long millet noodles unearthed from the Lajia site.

But the length of twenty centimeters can still be regarded as meeting the standard of "noodles".

So Chen Han planned to try cooking it to see the effect.

As a result, the scene just now occurred.

Twenty centimeters of millet noodles were put into the pot, and after just one minute of cooking, they all fell apart.

By the time it's cooked, it's broken into 1-2cm pieces, and it's not considered noodles at all.

The efforts of nearly half a month have all come to nothing.

Experiments have proved that although the method of making soo biscuits can make millet noodles 20 centimeters long, it cannot be cooked at all.

Seeing this result, it would be surprising if Zhuang Yunpeng, who had worked hard for half a month, could not be depressed.

However, after seeing this result, Chen Han's expression did not change at all and he was still very calm.

"Since boiling it with water doesn't work, let's try steaming it."

“Steamed noodles are also a very common cooking method in the north!”

In order to reproduce millet noodles, Chen Han has been working tirelessly on the Internet for the past half month to understand and inquire about any information related to noodles.

Although my practical ability has not improved much, I have still mastered a lot of theoretical knowledge.

As soon as they heard what he said, everyone immediately felt a glimmer of hope.

Su Sa and Lin Ya ran to the chopping board, skillfully grabbed a few handfuls of flour from the millet flour bag, added water and kneaded the dough.

After a while, a dozen millet noodles with a length of more than ten centimeters were rolled out again.

Zhang Jianbo also ran to the kitchen next door and borrowed a steamer.

After pouring two basins of water at the bottom of the pot and placing the steaming rack, Su Sa put the kneaded noodles into the steamer and started steaming them.

Everyone stared at the steamer with anticipation.

Watch it go from calm to boiling to steaming.

Zhang Jianbo wasted no time, and when the pot had been boiling for three minutes, he immediately reached out and opened the lid.

However, when the lingering steam dissipated and saw the noodles broken into a pile of 1-2 cm pieces in the steamer, everyone sighed heavily.

Chen Han's brows also wrinkled.

Failed again.

"Otherwise, let's try frying it first and then boiling it?" Wang Weida, who studied for a Ph.D. under Professor Li, weakly raised his hand and suggested.

Chen Han shook his head: "The noodles unearthed from the Lajia site have no traces of frying."

It is easy to tell whether a food has been fried or not.

And based on the conditions of prehistoric civilization, it should not be luxurious enough to refine oil and use it to make noodles.

If steaming and boiling don't work, then the problem must be the production method at the source, not the cooking method.

Chen Han rubbed the root of his nose with a headache and sighed: "Everyone has been busy today, so let's do this experiment first."

"Go back and think about whether there are other ways, or think about whether there are any steps that we can improve during the production process."

"Everyone will also check out the noodle making techniques in other places, and then we will work in groups to try them all."

The road of asking for biscuits is probably dead.

Although Chen Han felt very sorry, he had not completely lost confidence yet.

Since our ancestors four thousand years ago could make noodles from millet, there is no reason why modern people like them can't.

It's definitely because I didn't find the right method.

When doing scientific research, the most fearless thing is research!

If it doesn't work, just take the exhaustive method and try all the noodle making methods in northern China!

as long as you try very hard, you can achieve anything!

Anyway, Chen Han has made up his mind to fight this topic!

But other people in the group are worried.

Everyone is here to learn archeology!

How do you learn to learn and start to become a chef who studies noodles!

It's just that everyone is on this boat, and I have been working hard for half a month. It's too late to give up now, and I can't bear to give up.

If you don’t research and find out why, and just publish a few papers in core Chinese journals, I’m really sorry for the publicity you’ve gained in the past half month!

"no problem!"

After cheering each other on, everyone went back to their rooms, thinking about it, looking up information, but in short, they didn't give up.

Chen Han also returned to the dormitory with Zhuang Yunpeng and began to search online for popular pasta and preparation techniques in the north.

There is a saying that goes well.

The world’s pasta is in China, and Chinese pasta is in Shanxi.

Chen Han didn't know if he didn't check. He was shocked when he checked.

In Shanxi Province alone, there are 280 well-documented types of pasta made from wheat flour, sorghum flour, bean flour, buckwheat flour, oatmeal noodles, corn flour, yellow rice flour, potato starch, sweet potato starch and other raw materials.

Although the noodles used in many of them are made using the same technique, the cooking techniques are just different.

But just looking at the production process, he found at least a dozen different methods of making noodles.

Some use only wheat flour, some use a mixture of several types of flour, and some use no wheat flour at all and only use some coarse grain flour.

Chen Han was dazzled by the variety of noodle making techniques.
Chapter completed!