Gourmet food starts from the green leather train chef

Chapter 81 Rolling the Steamed Buns (Please follow up, thank you.)
If I had to use malicious Western language to describe 'Grinding Baozi', it would be, 'My God!This is a dark dish like bread rolls and oatmeal!
Are the Chinese people crazy!Or is it because they are too poor? '

At least on the surface, it seems that the milling is wheat, and the flour used to make buns is also made from wheat, so isn't the so-called milling buns the wheat that is breaded in wheat?As if even a fool should have thought that this stuff wouldn't taste good.

But the imagination of the Chinese people on the dining table is unparalleled. Once this kind of cooking method that is completely unimaginable in the eyes of Lao Maozi comes to the East, it will be immediately given magical wings
It is true that milling is wheat in essence, but the 'niaozi' made by rolling fresh green wheat grains is completely different from ordinary wheat; Empty' body, has a strong adsorption force!
Therefore, if you want to make delicious steamed buns, you must first be able to 'borrow oil'.

Because rolling is a delicacy that exists in this parallel world, Zhou Zhou can only use his mobile phone to search for the most common recipes, and he talks about how to "borrow oil" in a very general way, just like superficially superficial, but it is difficult He has already reached the second-level level of basic cooking skills.

Moreover, he is also a super second-level chef who has several top-level recipes and has made chef-level delicacies. As long as the chef is normal, he can naturally 'inference'. Zhou Zhou, who treats this delicacy with heart, quickly realized the mystery of "borrowing oil".

Since milling is a vegetarian thing, you have to borrow meat oil.

What he has to do is to add the right amount of shallots and minced garlic at the most appropriate time to remove the little greasy smell of lard.

Chen Yan took away [-]% of the lard residue. This kind of lard residue is the most delicious when it is hot. Adding salt or sugar is delicious in the world.

Chen Yan swears that this thing is definitely good for weight loss. Experts have said that lard is actually easier to degrade and healthier than vegetable oil!And after eating this thing, there will be oil and water in the belly, so you can eat less carbs, and you won’t get fat if you eat less carbs!So lard residue is the best diet food given to us by God!
Chen Yan's rigorous logic made the fat man stupid, but Zhou Zhou didn't bother to talk nonsense with her at all. Seeing that the lard was almost refined enough, he fished out a part of the lard residue that had just reached eighth maturity.

This kind of lard residue is not suitable for eating directly, but it is the best auxiliary material for making steamed buns or dumplings.

Zhou Zhou then picked out the shallots in the lard and discarded them, then poured in minced garlic, and heated for 2 minutes on high heat. When the minced garlic was fried into golden brown, he picked it up with a colander, and then put the lard aside Set aside to cool.

At this time, the lard has undergone the oil-flying process of shallots and minced garlic, which has completely eliminated the greasy taste, and will also produce a magical chemical reaction, which not only has a stronger aroma of oil, but also does not make people eat shallots and garlic. Even people who do not eat onion and garlic will not be affected in any way.

After the lard is warm, pour it into a large pot for "rolling". When pouring, make the oil thread soft and wearable, and at the same time keep stirring and rolling, so that the lard is evenly distributed in the filling In the basin, this is the complete process of borrowing oil.

Then, evenly mix in the chopped lard residue, add some fine vermicelli and egg skins.
After completing these tasks, Zhou Zhou handed over the big bowl of stuffing balls to Chen Yuanyuan, and the tireless fat man will rotate the stuffing balls clockwise one hundred and eight times according to Zhou Zhou's request.

No more laps, no less laps, this is authentic!

Of course, the filling will not become more delicious just because it has been stirred one hundred and eight times. This is just a sense of ritual recognized by the chefs. Do you still lack confidence?Is a confident chef afraid of not being able to make delicious food that everyone drools?
After the 'authentic' filling is mixed, it comes to the second key of 'rolling the buns', dealing with the skin of the buns.

Rolling steamed stuffed buns are the same as Baijimo. They also use semi-leavened noodles, but the ratio of raw and cooked noodles has to be changed from 8:2 to 5:5. Chewy texture.

Because "rolling buns" is essentially "using bread noodles", the taste of rolling with meat oil will be more fragrant and glutinous, so the taste of the bun skin is very important. The common full-fat noodles pork and green onion buns also have essential differences.

But from Zhou Zhou's point of view, the half-baked dough used for rolling buns in this world is still a bit of a fly in the ointment, because in all the recipes that can be found, the half-baked buns are made by 'kneading' to fully mix raw and cooked noodles , but there is only one more practical craft missing
In fact, Zhou Zhou was suddenly blessed. When he was researching 'Rianzhuanzi', he used the food search engine to search for the recipes of several famous steamed buns in his original world.

Since it is a steamed stuffed bun from the original world, it is natural that the famous Goubuli cannot be avoided.

In the original world of Zhouzhou, the once famous Goubuli steamed stuffed bun gradually became a well-known dish in the 21st century; the Goubuli Group has turned this delicacy that has been passed down for nearly a hundred years into an authentic "tourism" Food', started a one-shot deal.The result can be imagined, even the locals in Jinmen began to avoid it, making Goubuli really become the garbage of "dogs don't care".

But Goubuli Steamed Bun also had glory days before?

In the original world of Zhouzhou, there was a well-known ballad about Goubuli steamed stuffed buns—"If the south is cooked and the north is hot, a Goubuli will fall from the sky." '

Before the appearance of Goubuli, steamed stuffed buns were divided into two factions: 'fashu noodles' and 'tangsheng noodles'.

The barbecued pork bun in the south is the representative of cooked noodles. It is best to choose rich and strong powder suitable for fermentation. After the bun is cooked, the skin of the bun will be soft like a fragrant cake. The filling is crispy and sweet honey sauce char siu, which is most suitable for the taste of southerners.

Hot noodles are also hot noodles. The soup dumpling on the first floor of Biancheng, Zhongzhou relies on this kind of hot noodles. The buns made with it have fillings and soup, and they taste very interesting; Damn, I have to stick out my thumb and say 'enough is enough' at the end. In fact, they can't eat enough.

The two factions of northern cooking and southern cooking represent the two major mountains in the Chinese steamed stuffed bun world, until Mr. Gao Guiyou created the "Goubuli" steamed stuffed bun, which boldly mixed raw and cooked noodles into semi-hot noodles, not South African northern, It is both south and north. It not only has the characteristics of cooked noodles, which are sweet and soft, suitable for digestion, but also has the characteristics of hot noodles, which can be wrapped in soup and water to increase the taste of buns.

It is precisely because it is not in the north of South Africa, but it has widely harvested steamed buns from the north and the south. Goubuli steamed stuffed buns have become a school of their own in the original world of Zhouzhou. Since then, Huaxia steamed stuffed buns have entered the era of tripartite confrontation
Zhou Zhou was pleasantly surprised to find that not only was there no Goubuli in this world, but also the special half-baked noodles that Goubuli used!
The difference from the half-raised noodles in this parallel world is that the half-raised noodles used by Goubuli steamed stuffed buns are not 'kneaded', but 'hot'!

　Thanks to the book friends of the "Laki Shipyard Hotline Receptionist" for their support, and thanks for the recommendations, monthly tickets, and the big guys who have been following up:)
　　
　
(End of this chapter)