My daily life of cooking food in Tokyo

Chapter 157 Magic Dumplings
Although the skin is thin and the stuffing is big, it is an idiom to praise the deliciousness of dumplings.

But in fact, the smaller the ratio of dumpling skin to filling, the better.

They are like a pair of CPs, the taste is the best only in the most suitable ratio.

Randomly picked a lucky dumpling, and Liu Minghui put it in his mouth.

The hot soup, paired with freshly cooked dumplings, is definitely a scalding combination.

Gently bite open the chewy dumpling wrapper, and you can see the plump fillings inside.

A combination of emerald green and golden yellow?

This is a dumpling stuffed with chives and eggs.

I took a sip of the soup lightly, it was delicious.

When the dumplings were slightly cold, Liu Minghui stuffed the entire dumpling into his mouth.

Dumplings need to be eaten in big mouthfuls to enjoy them.

Smooth eggs, tender leeks, and firm dough.

Served with delicious dumpling soup.

One sip is the most enjoyable.

Taking this opportunity, Liu Minghui directly picked up the second dumpling.

This dumpling has been put aside to cool before, and the temperature is just right for direct consumption.

After rinsing the dumpling soup, Liu Minghui stuffed it into his mouth.

Beef and Celery Dumplings.

The beef is chewy, and the celery is crisp and rich in vegetable fiber.

The more you chew, the more fragrant and delicious it becomes.

Liu Minghui ate the third dumpling with great anticipation.

But it turned out to be dumplings stuffed with leeks and eggs.

It's not bad.

It just lacks the novelty of the first time.

As the temperature of the dumplings dropped, Liu Minghui ate faster and faster, and soon tasted four kinds of flavors.

Vegetarian three fresh stuffed dumplings.

What stands out is a delicious crisp.

Although it doesn't have the meaty aroma of meat, it highlights the deliciousness of the vegetables themselves, which is also very delicious.

The last pork and cabbage stuffing.

The pork is fat and chewy, paired with tender cabbage that is also full of gravy.

One sip is an absolute treat.

The wrapping method of strong dumplings locks in the deliciousness and makes itself successful.

……

After clearing away the dishes, Liu Minghui was not idle either.

There are still a lot of dumpling wrappers and fillings on the chopping board, enough for him to wrap them for most of the day.

For this reason, he specially bought a special container for holding dumplings.

Separate compartments protect the dumplings and prevent them from sticking.

After the dough is used up, there is still some filling left.

After freezing all the dumplings in the refrigerator, Liu Minghui finally completed today's work.

These fillings will be fried tomorrow, but it can barely be regarded as a dish.

Although he can control the dough and fillings just right.

But this saves ingredients.

However, the ratio of dumpling wrappers to fillings is not perfect, and the gains outweigh the losses.

The extra ingredients won’t be wasted anyway, but there’s no need to force it.

Just when he was about to pack up and end today's cooking time.

Suddenly, an idea flashed through Liu Minghui's mind.

Maybe you can use the leftover filling to make a different kind of dumpling yourself.

Use the magic of Mingwei Cuisine to make the dumplings move.

"System prompt: Congratulations to the host for triggering the random mission, Magic Dumpling.

Magic Dumpling: Random task, complete the envisioned magic dumpling dish, and at least reach the primary quality.

Task reward: magic dumpling cooking level (advanced). "

A random mission was actually triggered.

Liu Minghui lamented that innovation is indeed the best.

As long as you trigger random tasks, you can easily obtain advanced cooking levels.

The advanced cuisine level does not only apply to fixed dishes.

After all, one way is universal.

To make haute cuisine, you need to master a lot of knowledge.

It can jointly improve the level of Liu Minghui's related cooking.

This is also the reason why Liu Minghui’s cooking level is so high now.

Withdrawing his thoughts, Liu Minghui began to think carefully about how to turn the ideas in his mind into food.

The so-called cooking magic is very simple.

It uses different principles of heating expansion to produce wonderful changes in dumplings.

Both flour and water-milled rice flour (raw materials for making rice rolls) can be used to make dough.

But have a completely different thermal expansion.

This will lead to wonderful changes in the finished product after heating.

Just do it.

Liu Minghui made two pieces of dough using flour and water-milled rice flour respectively.

Take an appropriate amount of each, put them one on one, and combine them into a new dumpling wrapper.

After filling enough fillings and sealing, the magic dumplings are formed.

Full of anticipation, Liu Minghui put the magic dumplings into boiling water and boiled them.

Expect it to produce the magical changes you expected.

Failed.

But it worked again.

Under the action of boiling water, the dumpling wrapper did produce the changes that Liu Minghui expected.

The dumpling as a whole begins to bend towards the side of the sausage fungus skin.

It is bent into a small crescent with a slight curvature.

One side is snow-white, and the other side is crystal clear, and the fillings can be clearly seen.

It looks very cute.

It's just that this degree of bending alone can't complete the cooking that Liu Minghui imagined.

He realized that he used the wrong cooking method.

Boiling is the easiest method, but it doesn't apply here.

Excess moisture will greatly affect the expansion of the dumpling wrappers.

The same is true for oil.

I need to choose another cooking method - steaming.

It's just that the dumpling wrappers needed for steamed dumplings are different from those of ordinary dumplings.

Noodles need to be ironed.

But don't scald all the flour, only 2/3.

Leave 1/3 of the raw flour and mix it into the hot noodles to form a dough.

Use this kind of dough to make steamed dumpling skin, and the steamed dumplings are soft and delicious.

Liu Minghui could only make dumplings from the dumpling skins in front of him and feed them to Rhubarb.

Fortunately, because it was just an experiment, he prepared very few dumpling wrappers, but he was not afraid of eating too much rhubarb.

Dahuang's eyes lit up.

I didn't expect that I would encounter the good news of extra food today.

It's just that it is very dissatisfied with the weight given by Liu Minghui.

Just send the dog away with this little thing?

Liu Minghui didn't respond to Rhubarb's complaints, and started kneading two kinds of dough again.

The first is ordinary dough: first use hot water above 80 degrees to scald the noodles.

Don't iron too much, the ratio should be two-thirds.

After blanching, you cannot knead the dough immediately. You need to spread the dough first.

Allow the noodles to breathe and dissipate the odor inside the noodles, then add some cold water to knead the noodles.

Then there is the rice roll skin: also use hot water above 80 degrees to pour on the water-milled rice flour.

Be careful not to have too much water, pour it little by little slowly, and then form a ball for about 10 minutes.

Soon Liu Minghui made two types of dough.

After rolling them into suitable thin slices, Liu Minghui combined them again.

Soon a steamed dumpling stuffed with beef and celery appeared in Liu Minghui's hands.

Not much to say, directly on the steamer.

As the heat rises, the magic dumplings are gradually ripening.

Liu Minghui couldn't wait to open the steamer lid.

But I found that steaming is really the most correct choice.

At this time, the dumplings are bent in an exaggerated arc, looking a bit like mature shrimp tails.

But it's not that exaggerated.

Picking up the chopsticks, picking up the steamed dumpling, Liu Minghui put it in his mouth and tasted it.

(End of this chapter)