I have become popular in modern times with food

Chapter 237 Rich Soup Dumplings

As an audience sitting at the same table, Yu Jian was also curious about the crispy sun cake.A round of scorching sun was able to stand upright in the middle of the round cakes, and put seven more neatly side by side.

Yu Jian pursed her lips, a little wanting to laugh, it really seemed...

"Seven suns? Hou Yi shoots the sun??" Huang Nuan was worthy of being the representative of the mouth among the three sisters, shaking her still-awake head, and said in a daze.

Chen Xinyi covered her mouth, and showed a slightly apologetic smile under the angry eyes of Wu Jue next door: "Don't be as knowledgeable as her."

It's just that I couldn't help smiling when I looked at the seven orange round cakes on the big screen.

"Don't underestimate it! I'll give you a taste after the game, and you'll know what is delicious in the world! I guarantee that you won't even want to touch other pastries after eating!" Wu Jue talked eloquently.

Chen Xinyi nodded perfunctorily: "Oh oh oh."

Well, it's not like she hasn't eaten shortbread before. Ah Jian usually makes many different kinds of shortbread. Isn't it just crisper on the outside and different fillings, what kind of tricks can it show?

What she likes most is the soup dumpling made by Master Guangling next door to Master Bai.

"Water in the morning, water in the evening", Guangling people don't have much utilitarianism in life, but rather pursue a sense of comfort and coziness.Get up early in the morning, go to the teahouse to have a bowl of tea, eat a cage of soup dumplings, sip the thick soup, and chew the mellow meat filling.This is the leisurely morning tea culture of Guangling people.

The master's surname is Li, with a single name of "Chao". Although he looks only in his thirties, he is already the head chef of Baian in Guangling Teahouse, and he is in charge of more than [-] Baian masters under him.

The representative of the signboard of Guangling Tea House is this giant soup dumpling.

The leather is made thin, and the strength of the hand is the key.Master Li has special skills in kneading dough. Knead for a while, sugar for a while, knead for a while, and sugar for a while.During the process of making sugar noodles, stainless steel pots are used to buckle the flour to ferment to the softest state in a relatively vacuum environment.

Wait until the surface of the dough has a jade-like luster, knead it into long strips, and knead out the same amount of small doses.

Master Li's hand is like the most accurate measuring instrument, and the small doses squeezed out are all about the same size, 10g in size and weight.

Do not believe?
Some apprentices once questioned him, but when he was called by the kitchen nickname, it was no more, no less, exactly the number ten.Now, no one in the back kitchen questioned Master Li anymore.

Yu Jian watched Master Li's movements intently.She has also made crab roe soup dumplings, but always feels that if the skin is rolled a little bigger, it will burst during the steaming process.But the dough made by Master Guangling is beyond the scope of what she can do.

Put the small dose on the chopping board and sprinkle dry flour, let the surface dry for a while.Master Li started to make the stuffing by chopping the jelly until it became crystal-like granules.Add the scallion and ginger water to the minced pork foreleg in small amounts several times, and stir quickly in one direction until the scallion and ginger water is completely absorbed by the meat paste, then pour in the seasoning, and continue to stir until it becomes sticky and firm.The last step is to add the cooking oil secretly prepared by Master Li - peanuts are used for frying, and pepper and spices are added. It is a little bit spicy, but what you get is an endless aroma.

Use oil to seal the layer of the meat paste, then mix in the aspic and parsley, and then it is the work of rolling the skin.

Master Li has practiced this kung fu for more than [-] years. When he was a teenager, he was rolling leather in the back kitchen. The first thing he made was Yangchun noodles, which are thin and continuous, elastic and refreshing.Later, I started to make the dough for this soup dumpling.

The jiaozi is flattened first, from the center to the surroundings, the edges gradually become thinner, and a certain thickness is left in the center. This is the secret of the soup bag being transparent and not broken. The word "degree" cannot be achieved without the accumulation of time.

Put the stuffing in the middle of the rolled dough, with the thumb inside and the index finger outside, making a lace shape from the outside to the inside. Slowly, a soup dumpling the size of an adult's palm is ready.

Put a separate small drawer, stacked up layer by layer, the charcoal fire in the furnace is hot, and the white water in the pot is boiling and rolling.The cage was placed on it, and as time went by, blue smoke slowly emitted.

Amid the smog, Master Li had a comfortable smile on his face.The apprentice handed him a handkerchief at the right time, and asked him to wipe off the sweat dripping from between his brows and eyes.

This scene, under the magnification of the big screen, can especially hit the heartstrings of everyone.Yu Jian also had some uncontrollable mood swings. She thought of the cooks in the kitchen thousands of years ago, Yu Jianguo and Yu Jianping in the back kitchen of Yu's restaurant, and Jiang Cheng who kept messing around in the red case competition. , Chen Achun carefully simmering the soup...

I thought of thousands of hard-working chefs hiding in the sweltering heat and cramped space.

"Ah—the fragrance is dead, the fragrance is dead!"

The mouth left the comfort of the palm, and made a disturbing sound in the silent mood.

Everyone was taken aback for a moment, and then imitated her and took a deep breath, a strong smell of meat came to their nostrils.

The steamer was completely covered by white mist, and only the tall figure of Master Li could be vaguely seen as he lifted the lid.

The rich aroma is even stronger.

When the heat dissipated, the soup dumplings that everyone had been looking forward to finally came into view.The soup dumpling has grown a lot bigger than when it was put into the cage. The skin is crystal clear and can be broken by blowing bullets. As Master Li picks it up and puts it down, it is clear that the soup inside is swaying, and the skin is also shaking stand up.

"Guangling Teahouse - Soup Dumplings." Master Li rang the closing bell, and arranged for his apprentices to help the staff take the basket together. "There is a straw inside, be careful not to burn it."

He smiled and pointed out how to eat delicious food.

Shi Jiachuan is a veteran of eating soup dumplings. In his opinion, straws and the like are tasteless methods only used by novices.

I saw him holding a small cage drawer, using the tip of his teeth to bite out a mung bean-sized hole on the top of the soup dumpling, and taking a bite with his mouth, the smell of fresh oil flooded into his mouth, with a slightly hot feeling, sweeping his lips and teeth Between them, it diffused into the throat.

Let go of your lips, take a breath of cool air, and then lean forward to take a breath, and repeat this process until all the most delicious dish in the soup is absorbed into your stomach.

Shi Jiachuan felt that he was irrigated by such a stream of warm oil, and his whole body exuded an unusual spirit from the inside out.

He sighed, and even the wind he exhaled carried a strong smell of meat.

Pick up the thin skin with the tip of the chopsticks, and take a bite of the meat filling that is soaked in soup but still firm. The crisp and tender bite arouses the desire to chew with your teeth.The meat stuffing is flexible in texture, and when dipped in strong vinegar, it has a mellow aroma.

"Good! Good! It's extremely delicious!" This kind of pleasant experience transmitted from the tip of the tongue to the heart made him say "good" in satisfaction.

(End of this chapter)