gourmet food

Chapter 134 Three-Ding Steamed Bun
After the call was connected, bursts of noisy sounds came. Although the sound made Chu Yunfeng's eardrums hurt, he liked it very much.

This is the "music" of various pots, pans, and other combinations in the kitchen, and Chu Yunfeng is very familiar with it.

"Hey, madman, I'm busy. If you have something to say, hurry up!" Guo Kui yelled loudly, fearing that Chu Yunfeng wouldn't hear him if his voice was too low.

"Find a quieter place and tell you something." Chu Yunfeng also responded loudly to Guo Kui. This game was often played between the two of them, competing to see who had the louder voice.

"Wait a moment." After Guo Kui said that, he walked towards the fire escape.

The noisy voice in the microphone began to slowly become smaller and gradually disappeared.

"What's the matter, tell me quickly, you don't want to invite me to dinner, don't you just eat it this morning?" Guo Kui couldn't forget the delicious food in the morning. If the price didn't scare him, he probably wanted to eat it every day.

"You're right, I'm just going to treat you to dinner tomorrow night, at that place we've always wanted to go to but didn't dare to go to." Chu Yunfeng said decisively.

"You, you, are you sure?" Guo Kui asked in a trembling voice, as if he was afraid that what he heard was an illusion.

"That's the one I said, it's settled. I can still afford the money." Chu Yunfeng said this with great pride and an unquestionable aura.

"Okay, okay, okay, let's just say it, see you tomorrow night." After Guo Kui finished speaking, he immediately hung up the phone, for fear that Chu Yunfeng would regret it.

Seeing Guo Kui hang up the phone so quickly, Chu Yunfeng smiled, cursed secretly, and looked around the store. It was already empty. Long Ma didn't know when he left. I didn't even notice.

After tidying up casually, Chu Yunfeng closed the store and went home directly.

After returning home, Chu Yunfeng realized that his heart was a little confused. A lot of things happened today. Looking back on each one of them, he felt incredible, like a dream.

The race the day after tomorrow... forget it, don't think about it for now, there will be a road to the mountain, but you still have to make the preparations you need to do.

Looking at the tasks completed before, the rewards have not yet been claimed. I have been so busy with my meal that I almost forgot that there is still a one-star dish that can be claimed.

Sure enough, the system light screen showed that the task of finding sunshine eggs had been completed, and the reward was 20000 experience points and a one-star dish. Chu Yunfeng chose to receive it.

Let's go into the system space and see what kind of dish it is.

After entering the system space, the golden light in the sky fell. Chu Yunfeng was stunned for a moment. It couldn't be such a coincidence that it turned out to be this dish.

“Sanding buns!!!”

Sanding buns are just as their name suggests. Sanding buns are composed of diced meat, diced chicken and diced bamboo shoots. This is what Chu Yunfeng thinks is a very coincidence.

The pork and chicken are already ready-made, and they are of the best quality. The only thing missing is the diced bamboo shoots, but the diced bamboo shoots are easy to find.

You must know that Yibin, near Rongcheng, has the very famous Sichuan Bamboo Sea. The taste and quality of the bamboo shoots here are absolutely unparalleled.

I saw it myself from the grocery store owner.

This Sanding bun looks simple, but the steps are very complicated and the requirements are very high.

The overall requirements are roughly 9 words: water chestnut drum, pleated skirt, crucian carp mouth.

First of all, the meat filling needs to be fried. The production requirements of this meat filling are quite high. When you eat it, the meat should be mellow, the chicken should be fresh, the bamboo shoots should be crisp and tender, and the meat should be fat but not greasy.

Therefore, the requirements for knife skills are very strict. The diced meat must be larger than the diced chicken, and the diced chicken must be larger than the diced bamboo shoots. Only in this way can this superimposed taste be produced.

Therefore, during the frying process, the rhythm must be controlled. You need to fry the diced meat first, then add the diced chicken, and finally start to stir-fry the diced bamboo shoots.

After the frying is completed, add the stock and simmer until the meat filling is completed.

As a lesson for the future, Chu Yunfeng took a look at the study time before starting production. There were still 2 days, 20 hours and 55 minutes left, which should be enough.

I am now a junior chef. It is not difficult for me to cook one-star dishes, and it is still a job for me. Let’s get started! ! !

"Error, the error is more than 1 mm, try again."

When Chu Yunfeng diced the meat, he cut it a little smaller, and it was corrected immediately.

"Wrong, wrong, do it again, do it again..."

It seems relatively simple, but in fact, after getting started, the size of the three pieces still made Chu Yunfeng suffer a lot.

Finally, after spending 5 hours, Chu Yunfeng mastered the dicing technique.

Stir-frying is much simpler than dicing, and Chu Yunfeng spent 2 hours on it.

The next step is to wait for the meat stuffing to cool down and start wrapping.

The production of this bun skin is also very particular. First of all, the error of each dough should not exceed 0.5 grams.

Moreover, when making bun skins, you do not need to use a rolling pin. Instead, you need to pat and turn with your hands, one on each side, and continuously press the dough to make the bun skins thick in the middle and thin around the sides.

After putting the meat stuffing into the bun skin, you need to start pinching the bun folds. This step is the most delicate.

It can be divided into four key points: one twist, two pinches, three lifts, and four turns. The large buns require at least 32 pleats, and the small buns require at least 18 pleats.

This is why it has the reputation of "pleated skirt".

The "crucian carp mouth" is a shape of the bun closing. After the folds are pinched, the top closing must be like the mouth of a crucian carp, so that the bun will be more beautiful when it is finally closed.

"Wrong, 3 mistakes, try again."

The first time he started using it, Chu Yunfeng pinched 3 less pleats and only pinched 29.

"Wrong, 5 mistakes, try again."

Let me go, no, why are you pinching less and less? Let’s continue.

Chu Yunfeng's white case skills are very good, but once he gets started, he knows that this is still a bit difficult.

After all, this Sanding Baozi is a classic in Huaiyang cuisine, and has the reputation of being "the best in the world".

It means that as soon as this bun is born, it will definitely be the best in the world, no one else but me, so it has the title of "Baozi conquers the world".

After spending 6 hours, Chu Yunfeng finally mastered the skill of making buns, but Chu Yunfeng was still not satisfied.

It took another 10 hours to practice two more techniques, that is, you can pinch with your hands behind your back, or you can pinch with your eyes closed.

The rest is steaming. This step is the simplest, just a matter of time control.

In the end, Chu Yunfeng spent a total of 24 hours to complete this three-dimensional bun.

is it hard?Simple?

Chu Yunfeng couldn't explain it, but when he recalled the first time he practiced one-star dishes, it took a lot of time to learn.

It still hurts when I think about it now, but it seems that the higher the level of the chef, the less time it takes to learn low-level dishes. It seems that after gaining experience points, it is better to quickly improve the skills.

The next target is an intermediate chef. When he thinks of the benefits of being an intermediate chef, Chu Yunfeng's heart becomes hot.

After exiting the system space, the system beeps...

(End of this chapter)