From selling box lunches to becoming a famous Chinese chef

Chapter 55 Three kinds of steamed bun fillings

Since you are making steamed buns, you must first make the dough.

Counting the personnel in the factory, there is also the part that Feng Zhengming has to go to the train station to sell in the evening.

Li Huidong directly asked two apprentices to go to the warehouse and bring two 50-pound bags of flour.

"100 kilograms of flour should be enough to sell tonight. Anyway, we can't sell out the buns. If we heat them up tomorrow, we can continue to sell them for another day."

Lin Jiacheng thought for a while and asked: "With so many noodles, is there not enough filling?"

Li Huidong said: "It's okay. Let's make a few more fillings. The meat fillings used for soup are too monotonous to make fillings. I will also prepare a vegetarian filling and sell them together."

Feng Zhengming said: "I remembered that when I went to the south with my master, I saw that there were tofu fillings there. Let's make some tofu fillings at night."

Li Huidong asked: "Tofu filling? How to make it?"

Feng Zhengming said: "It's simple, just blanch the tofu first, season with soup stock and water, cook it, thicken it, let it cool and then you can make the filling."

Li Huidong was a little surprised: "Is it that simple?"

Feng Zhengming smiled and said, "Yes, it's that simple."

Li Huidong said: "Okay, there are three kinds of fillings tonight, vegetable fillings, tofu fillings, and meat fillings."

Next, Feng Zhengming and Li Huidong led the two apprentices to meet each other.

Because the two large bags of flour were indeed a lot, I poured them into two large basins respectively.

First make a nest in the middle of the flour in the basin, pour the yeast powder in the middle, and add a little sugar to promote the yeast to work, then add warm water to dissolve the yeast powder and sugar.

Wait until the yeast powder and sugar are melted and mixed, then start mixing the flour in the basin with your hands from both sides.

At this time, one person is doing the mixing, and the other person is adding water to the basin.

Because there is a lot of flour, water needs to be added slowly during this process.

Li Huidong reminded the two apprentices: "Don't add too much water at once. This way, you can better control the amount by adding water slowly, so that the noodles will not be too thin all at once."

Feng Zhengming couldn't help but smile and said: "Hahaha, as the old saying goes, if there is too much noodles, add water; if there is too much water, add noodles."

Li Huidong said: "Don't teach bad disciples."

Feng Zhengming quickly said: "Oh, yes, you can't learn."

Li Huidong couldn't help but laugh.

Then everyone in the entire back kitchen started laughing. In the joyful atmosphere, brothers Feng Zhengming and Li Huidong worked together to make the noodles, which was a show for Zhang Lei and Yang Peng.

Zhang Lei and Yang Peng followed suit and made peace with the basin of noodles next to them.

After mixing the noodles, Li Huidong asked him to put the two bowls of noodles aside to cook his hair.

Feng Zhengming and Li Huidong began to prepare three kinds of fillings.

Meat filling is probably the easiest of the three fillings.

Remove all the bones of the chicken and duck that you made soup in the morning, leaving only the meat and cut it into small dices.

The pork that was used to make the soup in the morning was also cut into dices, and the piece of ham that was used to make the soup was also cut into smaller dices.

Then the meat for soup was not enough for filling, so some fresh pork was added.

In a large pot, first stir-fry the diced raw pork, stir-fry the oil, then add soy sauce and various seasonings, and add some stock and water. After it boils, add the meat ingredients you made the soup in the morning.

Boil down part of the soup, and finally add some gravy to make the filling thicken, then scoop it out and let it cool.

Although the vegetarian stuffing made by Li Huidong is vegetarian, the content is more complicated.

The main dish is green vegetables, and then diced mushrooms and bamboo shoots are added to it. Li Huidong also added some oily gluten that has been soaked until soft and cut into small pieces. On the one hand, it increases the fragrance of the vegetarian stuffing, and on the other hand, it also adds some flavor to the vegetarian stuffing. Taste. Diced mushrooms and bamboo shoots must first be stir-fried in oil.

The reason why many vegetarian stuffed buns taste bad is because they lack the stir-frying step.

Stir-fry the diced mushrooms and bamboo shoots until they are fragrant, then add the shredded oily gluten and stir-fry, adding only a little salt as a base during the stir-frying process.

Cut off the roots of the green vegetables, wash them clean, and then boil them in boiling water. Take them out and quickly put them into cold water to cool down.

When taking the vegetables out after cooling, the first step is to squeeze out the water.

After squeezing out the water, place the greens on the chopping board and cut them into shreds and then into small dices.

After cutting into dices, wrap the diced green vegetables with gauze and squeeze out the water a second time.

Many vegetarian stuffed vegetable buns don’t taste dry enough, which is because they lack this step to squeeze out the moisture from the vegetables.

And if you don’t squeeze out the water from the green vegetables, the steamed buns will still have a hint of bitterness when you eat them.

After squeezing out the water, add the diced green vegetables to the fillings of diced mushrooms, diced bamboo shoots and diced oily gluten, add salt and a little sugar to taste, add some sesame oil, and finally mix the fillings evenly.

The last filling is tofu filling.

Feng Zhengming used a whole plate of tofu he bought.

Cut the tofu into square dices and boil it in a large pot with water. Add some salt during the boiling process to help the tofu solidify.

Take out the cooked tofu and put it into clean water.

Then put oil in a large pot, first add the sweet noodle sauce and stir-fry it, add some chili powder and minced garlic and sauté until fragrant, then add a tablespoon of stock and some water, when it boils, add some chopped green onion, and season with light soy sauce and salt.

Once the flavor of the soup is adjusted, put all the tofu in the pot and cook it.

This cooking process takes a longer time, so-called: thousands of tofu, thousands of fish.

First, the tofu is cooked for a long time to absorb the flavor and to burn off most of the soup.

Finally, thicken it again, and then sprinkle the remaining chopped green onion into it.

Before serving, Feng Zhengming also drizzled some green onion and pepper oil, took it out and set it aside to cool down.

All three kinds of fillings are ready, and the two basins of noodles are already cooked.

Feng Zhengming and Li Huidong kneaded the dough in the basin for a while, then took out a portion of the dough, shaped it, and rolled it into long strips.

This time, Feng Zhengming did not pat the bun skin again, but used a rolling pin and his senior brother to quickly roll out large bun skins that were thick in the middle and thin around the edges.

In the process of making buns, Feng Zhengming and Li Huidong gave guidance to their two apprentices, Zhang Lei and Yang Peng.

Zhang Lei and Yang Peng also followed closely.

When pinching the pleats of the bun, hold it underneath with one hand, and cooperate with the thumb and index finger of the other hand.

Feng Zhengming slowly wrapped it and explained: "Push with your index finger like this, pinch with your thumb like this, slowly push and pinch, and close the opening bit by bit."

Zhang Lei and Yang Peng had a certain foundation, and after carefully observing Feng Zhengming's techniques, they gradually mastered it.

Although the wrapping speed of two people is relatively slow, they can still wrap the buns into the desired shape.

Feng Zhengming and Li Huidong also specifically instructed their two apprentices to shut up.

"Leave a small dimple like this for the meat buns, a small tip for the vegetable buns like this, and a flat line for the tofu buns. After we steam the buns, we can easily distinguish the fillings."

Under the guidance of Feng Zhengming and Li Huidong, Zhang Lei and Yang Peng worked hard to master the skills as much as possible.

After a lot of work, the four of them made three baskets of buns with different fillings and steamed them.

(End of this chapter)