Gourmet food starts from the green leather train chef

Chapter 99 Four ways to eat mutton steamed buns (for subscription, monthly pass!)
Zhou Zhou suddenly turned into a flying elf
At this stage, just adding salt will be divided into three times, and there are seven kinds of aniseed ingredients used. The weight of each kind and the timing of adding water are very particular!
There is no time for weighing at all. The soup pot is still slightly boiling under medium heat, so when the heat is up, you must add salt and ingredients without hesitation. To achieve the same, you need to rely on experience and speed method.

Zhou Zhou stepped on the footstool, his eyes fixed on the boiling soup. The fat man held the tray with salt and various aniseed ingredients high up to his hand, and suddenly felt a 'whoosh' in his ear , the boss's hand has passed over the salt basin, and a handful of low-iodine refined salt has been thrown into the soup pot.

Zhou Zhou's right hand is like a mechanical arm precisely controlled by a computer. Just grabbing it will give you the right amount. Caoguo, cinnamon, star anise, fennel, peppercorns, cardamom, and good general are all seven kinds of aniseed ingredients in his hand. When I appeared on the stage, my right hand would stop and release, and I would throw in one or two kinds of aniseed ingredients continuously, and then I would stop for more than ten seconds.
Suddenly, he grabbed a handful of peppercorns and put them into the soup pot, smelled them a few times, and threw a few grass fruits that had been stripped of their bitter seeds into the boiling bubbles in the pot.

It is definitely not a one-brained input of large materials, let alone use of material bags!

This is because when adding spices, we are very particular about the order, quantity, time, and water temperature of the ingredients. Moreover, there is a saying of "junchenzuoshi" among various aniseed ingredients, which is similar to traditional Chinese medicine. If the order and quantity are wrong, the soup will be broken. become mediocre.

The same meat and bones, the same aniseed ingredients, and even the same Chang'an water, why can't ordinary chefs be able to handle those time-honored brands?The nuance is here!
Even if the fat man lifted his toes, he couldn't see Zhou Zhou's technique clearly, so he had already laid down flat; Xie Guangyun and He Wuhuo took a few steps back, staring at Zhou Zhou's wrist without blinking, but Zhou Zhou's technique was too fast, and he could only watch and swallow it whole.

The aroma change in the soup pot should be described as "hundreds of turns and thousands of times". When the first salt is added, the taste of beef and mutton becomes much stronger. When a variety of ingredients are added, the aroma in the soup pot begins With complex evolution.

With the sense of smell of the two first-class chefs, it is easy to judge that Zhou Zhou has fully grasped the ratio of various spices and the distinction between monarch and minister, so the aroma that emerges from the soup pot can be rich in layers but not messy, and the pulse is clear. There is no sense of chaos.
Xie Guangyun couldn't help but sigh in admiration. He is familiar with Northwest cuisine, and naturally he has eaten several time-honored mutton steamed buns in Chang'an. The pure taste is even unforgettable to him.

But when Zhou Zhou used his second handful of salt, he knew that these so-called time-honored brands were nothing more than that. The steamed bun soup base they were proud of was equaled by a soup pot in the train kitchen.

When Zhou Zhou fished out all kinds of big ingredients that he had exhausted and used the third handful of salt, Xie Guangyun closed his eyes
This guy who surpassed Chang'an's time-honored brand in just a short time is too scary!

He knew that it was useless to look at it again. Hanging soup is a cooking technique that is more difficult to master than stir-frying. With Zhou Zhou's experience and techniques, even if he is taught him by hand, it depends on whether he can understand it!

It seems that a chef can make soup, but to accurately control the heat and grasp the fleeting timing of adding salt and ingredients, it depends on talent and understanding.

Xie Guangyun looked helplessly at He Wuhuo beside him, and both of them sighed lightly; this is where Zhou Zhou is so good. What's the use of trying harder?I can't stand the suppression of other people's talent!

After the third pinch of salt is put in the soup pot, it needs to be simmered for about three hours, and then the most indispensable bright oil and fat flower oil can be produced;
At this time, you can prepare the buns for making buns. The dough that has been fermented for one part and nine parts raw has been prepared in advance and let Fatty, the tireless kitchen helper, knead it initially. Zhouzhou only needs to carry out the key layered kneading ' Then I can hand it over to Xie Guangyun, an expert in white cases.

Although the steamed buns used for mutton steamed buns are also very particular, the most important thing is the soup pot and the subsequent "cooked buns". Originally, it would be no problem to hand them over to Xie Guangyun directly, but who made Zhou Zhou go crazy among the passengers? Become a 'compulsive perfectionist' patient under praise?
Therefore, he decided to complete the key steps by himself.

Although his white case skill is still super level two at the moment, it is close to the top level white case master under the fetters of the fat man, not to mention the century-old experience bonus from the top recipes. It is more ornamental than when hanging the soup just now.

Tuo Tuo Mo is also divided into two types: soft and hard. The latter is naturally used to cook mutton steamed buns, but hard is not enough. You have to have toughness and a progressive taste, which requires many times. Beating, kneading, rolling, and stacking!
Although they are all basic skills on the white case, Xie Guangyun feels that I can do it, but it is unique in Zhou Zhou's hands; Even the sound of slamming the dough has a unique sense of rhythm, plus the chef is a little handsome, that is Super Nice.

After Zhou Zhou finished layering the dough with his own hands, he pushed it in front of Xie Guangyun, and then took the new dough that the fat man had initially kneaded and continued to make it. There will be a lot of cakes that need to be consumed today, and it is always necessary to prepare enough. .

After handling the few balls of flour, Zhou Zhou handed over the subsequent kneading and baking procedures to the three assistant cooks; there are thousands of passengers on the x164, if he does everything by himself, he is afraid that he will sooner or later become the second A dedicated Zhuge Liang.

Until 600 o'clock in the morning, there were more than [-] Tuo Tuo buns. With these buns as a base, you only need to cook them as you like to meet the needs of the majority of passengers.

Judging by the aroma overflowing from the soup pot, it was time to 'refuel', and Zhou Zhou once again stood on the mat.
The so-called "oiling" means to get out the clear oil and fat flower oil in the soup pot; whether a bowl of paomo is good or not, the soup base is the first, the "oiling" is the second, and the steamed buns are the third.

But whether the steamed buns are cooked well or not is inseparable from the 'oiling'.

The first thing Zhou Zhou wants to play is 'Mingyou'.

At this time, a layer of liquid oil composed of bone marrow oil and meat oil will appear on the surface of the soup that has been boiled to the fire, which is the so-called "bright oil"; The 'bright oil' is put into the pot, so the quality of the bright oil will directly affect the quality of a bowl of mutton steamed buns.

The authentic mutton steamed buns in Chang’an have set up a big “forest”, so all kinds of birds come out. There are many steamed bun shops opened near scenic spots and stations to trap outsiders, and they don’t know how to boil them. It is a conscience not to use genetically modified soybean oil for the "clear oil" produced.

Therefore, before eating paomo, you must stand next to the steamed bun master and look at it to see if he will put oil in the small pot for cooking steamed buns, and you have to see clearly what kind of oil he puts in.If you find that he simply refuses to let go or puts in the wrong oil, it is right to turn around and leave.

After the clear oil is poured into a large stainless steel basin and placed aside, the semi-solid bottom is the 'fat flower oil'.It is more cumbersome to make 'fat flower oil'. After making a spoonful, you need to gently rub the solid part with your fingers. This step is called 'rubbing fat flower'.
There is a layer of cloud skin on this thing that cannot be rubbed off, just like the porridge skin floating on the porridge. Maybe some people like to eat the porridge skin, but this layer of fatty cloud skin is not very clean. to throw away.

With these two types of oil, the basic conditions for cooking buns are met; however, the two types of oil need to be put in three times. 'Fat oil, the cooked buns need to be poured with oil once more after they are put into the bowl. This is the practice that meets the traditional standards.

Nowadays, many mutton steamed bun shops don’t put enough oil three times at all, and even some half bottles of vinegar don’t know the difference between Mingyou and Zhihua oil, and they mix them together. Can the mutton steamed buns in this kind of shop still be eaten? ?It is estimated that there are only scourges left for foreigners.
After the oiling process is completed, take out the beef and mutton, which will be used to serve with steamed buns; the beef bones and lamb bones left in the pot continue to simmer over a low heat. With them, the soup will have a pot. You can add water once, The possibility of adding water is [-]%.

The soup is fresh enough, the steamed buns are fragrant enough, and the two oils are shining. Everything is ready, and it is almost ready for sale. Xiao Zhang received a call from Zhouzhou and sweetly broadcasted it with his mouth watering.

"At the moment when we are about to leave the Northwest land, our dining car has prepared a delicious and satisfying Northwest representative delicacy for everyone—mutton steamed buns."

As soon as Xiao Zhang's voice came out, the sound of "goose and goose" resounded in each carriage.

There are quite a few men from the Northwest on x164, not to mention just passing Chang'an Station, there are many experts who eat mutton and steamed buns in the carriage.

"Goose heard it right, today's breakfast is steamed mutton?
After getting in the car, I heard that Master Zhou in this car is a master chef. Yesterday's dinner made the goose dumbfounded. But when it comes to mutton steamed buns, are the geese experts?
Why is the goose a little excited and a little bit unbelievable that authentic mutton steamed buns can be made on this train? "

"Haha, that's what the goose is saying. This little master Zhou is challenging the difficulty. Just after passing Chang'an station, he dares to make mutton steamed buns? Not to mention anything else, the goose really admires his courage."

"That's to say, I heard that Chef Xiao Zhou is from northern Jiangsu. Maybe the chefs from northern Jiangsu don't know how to eat mutton buns?"

"Well? The referee said it all, everyone!

typical?Being authentic is the pursuit of the men in the capital. You should ask whether it is true or not, right? "

Brother Jinmen is very regretful now, how could he not stand firm yesterday?He actually became a deserter at the last moment!

The result is good, the queue alone took more than an hour!

You should give yourself a mouth. If you don't believe anyone, you can't believe Master Xiao Zhou?Don't look at these Northwest men questioning now, they will be convinced by Master Zhou in the future, but then again, there are several ways to eat mutton steamed buns, we guys really don't know?
"My man, how to eat mutton steamed buns, can you tell me?"

The man in Chang'an who was being questioned laughed, and was about to start talking, when the broadcast box had already found the stuff in his stomach
"Dear passengers, mutton steamed buns have a long history, are delicious, and are the most satisfying. There are four ways to eat them that have been passed down to the present, namely single walking, dry pulling, mouth soup and water siege.

However, in view of the limited seats in the dining car, we can only provide three eating methods today: Ganba, Koutang and Shuiweicheng, and we will also temporarily change the reservation system of the dining car.”

　Thanks to the book friends of 'Cozy Cat' and 'The Meteor Shower in Leo is Coming' for their support, thank you for your subscription, monthly pass, recommendation and support, everyone, thank you :)

　　
　
(End of this chapter)