gourmet food

Chapter 215 Emerald Shaomai
No, Chu Yunfeng was a little confused. He finally won such a high-end dish, and now you actually prevent me from learning it in the first place. It's really going to kill me.

But is this 2-star Jade Siomai a consolation prize?
When seeing this dish, Chu Yunfeng discovered a pattern in the system, that is, the dishes he is currently learning are mainly from two cuisines.

One is Sichuan cuisine, and the other is Huaiyang cuisine.

Chu Yunfeng loves Huaiyang cuisine very much, because Huaiyang cuisine has another name, called literati cuisine.

Just hearing this name makes me feel very elegant, but it is indeed the case.

The production of Huaiyang cuisine is very particular, especially the presentation, which gives people a very delicate feeling, allowing you to not only have a beautiful feeling, but also enjoy delicious food.

Take this Jade Shaomai dish, for example, it is not available in Sichuan, and it is only available in Yangzhou in China. It is one of the two typical delicacies of Huaiyang cuisine.

Not bad, not bad. Having this dish makes me feel a lot more comfortable. This kind of classic dish can't be learned anywhere.

Well, if you can’t learn 3-star dishes, let’s learn this Jade Shaomai first.

First of all, this dish belongs to the category of white noodles and requires kneading noodles, and the method of kneading noodles is not the same as usual.

Secondly, the filling ingredients are very particular. Among the classic Huaiyang dishes, they use shepherd's purse, braised pork, lard, Jinhua ham, etc.

This version of the system configuration gives Chu Yunfeng the feeling that it is more suitable for Sichuan ingredients, and it is also more suitable for his own in-store side dishes.

The ingredients of the system version are: green vegetables, meat filling of Sanding buns (remove the diced bamboo shoots), lard, Xuanwei ham, etc.

There is no need to add a lot of meat to the filling, just 1/10 of the amount of vegetables, because this dish needs to highlight the emerald green color of the siu mai. If too much meat is added, the transparent and green feeling will be much less .

In terms of ham, the most famous one in Jiangsu and Zhejiang is Jinhua ham, while the most famous one in Yunnan, Guizhou and Sichuan is Yunnan’s Xuanwei ham.

Especially during the Mid-Autumn Festival every year, Yunnan-made Yunnan mooncakes are particularly delicious.

Therefore, each place has its own unique food culture, which causes differences in everyone's tastes.

Since the noodles need to be woken up, the first step is to knead the noodles.

Making Jade Shaomai noodles requires very high requirements. First of all, you need to scald the noodles when kneading them.

Use 90-100 degree boiling water to scald the noodles into a snowflake shape, then spread them out and let them cool.

"when!"

The scene returned to the moment when the boiling water was poured...

There was no system prompt about what went wrong, it was still the sudden sound.

Chu Yunfeng checked the light screen, which showed that too much boiling water had been put in.

Well, do it all over again.

"when!"

what happened again?Can you change your voice?This voice sounded like it was driving Chu Yunfeng a little crazy.

Chu Yunfeng looked at the light screen again. The flour was spread unevenly and the heat dissipation effect was poor.

OK, go ahead.

When the flour is completely cool, sprinkle a little cold water on top of the flour and knead the dough with the cold water.

"when!"

Got it, got it, a little too much water, I got it! ! !

After failing twice, Chu Yunfeng mastered the amount of water, then kneaded the flour into a ball, kneaded it into a long strip and left it to rise for 15 minutes.

Next start making the filling.

First chop the meat filling, the more minced the better.

After chopping, add lard to the pot, stir-fry the shallots and ginger until fragrant, then add the meat filling and stir-fry, add a little water and salt and simmer for a while to let the flavor of the meat filling spread.

"when".

If you add too much water, come again.

"when".

Bored for too long.

After 4 minutes, the meat filling is cooked and poured out to cool.

The next step is to blanch the vegetables first.

The time of blanching the vegetables should not be too long. If the time is too long, the leaves of the vegetables will turn yellow, which means it will be golden siomai instead of emerald siomai.

Therefore, you must use "wide water" when blanching, and add a little alkaline noodles to the water. Once the vegetable leaves are cooked, take them out of the pot immediately, and then rinse them in cold water.

To make Jade Shaomai, you only need vegetable leaves, not vegetable stems. This will not only affect the taste, but also the color will not be pure.

"when!"

Chu Yunfeng checked the light screen, which showed that the green cabbage leaves were blanched for too long, 3 seconds too long.

Okay, go ahead….

"when!"

The light screen shows that the blanching time has been reduced by 1 second.

After the three-ripe green cabbage leaves were blanched, Chu Yunfeng picked them up and placed them under the water outlet to cool down. After they were completely cooled, they absorbed the water and then began to chop them.

After the green vegetables are chopped, you need to cut some diced ham for use as a spare.

"when."

The diced ham is too thick.

"when."

The ham is too long.

After the ham is cut into thin and small cubes and the meat filling is cooled, put them together and add some sugar to stir.

The water must be removed when making green vegetables. If there is too much water, the green vegetables will not absorb oil and salt, and the cooked Siomai will be unpalatable.

And if the moisture is too high, the Shaomai will not be wrapped into shape.

The advantage of adding lard is that it can make the vegetables taste smoother, enrich the taste and neutralize various aromas.

After the filling is ready, you can start wrapping it. The first thing you need to do is roll out the dough.

The entire shape of Jade Shaomai is unique. Its opening is like a flower, so special care is taken in rolling the dough.

The rolling pin is different from ordinary rolling pins. Ordinary rolling pins are flat, but the rolling pin used to make Jade Shaomai is a little different.

The biggest difference is that it has an oval shape in the middle, which gets smaller toward both sides.

In this way, folds will be formed when the dough is rolled out. When all the folds are put together, a very beautiful flower will be formed.

Chu Yunfeng first divided the dough into equal portions.

"when."

The dose is too big.

I know, I know, I hate this sound.

When rolling out the dough, you need to keep turning it so that the pleats can be rolled out, and the number and size of the pleats are also limited, which makes Chu Yunfeng very depressed.

Who makes buns and counts how many pleats there are? You are being too picky.

Other people have no restrictions on how to make steamed buns, but you are so strict when I make shaomai. Come on, come on, isn't it just a process of becoming familiar and accustomed? It's not like I haven't experienced hell training.

"when."

Come on, the rolling speed is too slow and there are too many pleats.

"when."

The dough is rolled out too small and the pleats are not big enough.

"When, when, when, when, when, when, when, when!"

The continuous failures made Chu Yunfeng almost crazy. How could it be so difficult?

It's just a small dough, it's really difficult, but it's no wonder that the system is strict, the dough made with such strict requirements can well set off the artistic effect of siu mai.

After countless failures, Chu Yunfeng finally succeeded. All that was left was to use special techniques to wrap the fillings into the dough.

Here you need to use your hands skillfully, which is equivalent to "holding" the siomai into a "vase" shape.

After several failures, Chu Yunfeng finally came to the last step, placing diced ham on top of the siomai, then boiling water and steaming it for 4 minutes.

Finally, Chu Yunfeng checked and found that it took him a total of 2 days, 3 hours and 40 minutes. .

The moment it came out of the pot, Chu Yunfeng was so greedy that his mouth watered!

(End of this chapter)