Food: How did I become a chef when I set up a stall.

Chapter 34: At least he is at the head level!

The next day, Jiang Feng went to buy some cooking utensils and ingredients.

Then Jiang Feng made a special trip to Fengqi Mountain.

China is endowed with natural treasures and outstanding people.

There are countless towering mountains and rivers.

Some mountains have excellent feng shui and are famous Taoist and Buddhist mountains.

For example, Songshan Mountain, Wutai Mountain, and Longhu Mountain.

Fengqi Mountain is just outside the countryside, with rolling mountains and beautiful scenery.

There is a temple and a Taoist temple here, located on different hills.

The temple is a scenic spot, and tourists come to burn incense from time to time.

There is a town at the foot of the mountain where some people live.

Jiang Feng came to the mountain, contacted the manager of Fengqi Mountain Scenic Area, and actually found a place to set up a stall.

“Someone had a stall here before, but the business wasn’t very good, so they all left.”

“Nowadays, people selling roasted sweet potatoes or grilled sausages come here occasionally.”

The manager of the scenic spot said to Jiang Feng.

The stall is set up in a small square halfway up the mountain.

There is a pavilion next to it for mountain climbers to rest.

This place is accessible by a food truck.

"Okay, that's it, please."

Jiang Feng thanked him.

This guy is quite enthusiastic.

"It's okay. There have been a lot of people going to the mountain to watch the sunrise recently. The sunrise at 5:, I guess all those people have gone down the mountain at or o'clock."

"If you sell breakfast here, you can sell it to these people and make some money."

The person in charge of the scenic spot said again.

Hearing the news, Jiang Feng's eyes showed a hint of joy.

Good thing!
  I was originally worried about the guests.

It would be easier if someone watched the sunrise.

Are you not hungry after going down the mountain?
  "Ok, thanks."

Jiang Feng was sincerely grateful.

All is ready except for the opportunity.

After setting up the stall, Jiang Feng left Fengqishan and returned home to prepare ingredients.

This time he is selling breakfast seriously. With his skills, it is not difficult to attract some business.

Shuize Resort, Happy Ranch.

Zhang Dashan asked his daughter Zhang Xinya:

"Is it true that the young man setting up the stall can't come over?"

"You're not here today either?"

Hearing Zhang Dashan's question, Zhang Xinya nodded:
  "But I'm coming. I heard him say that he won't come to the resort for the time being and will set up a stall somewhere else."

"Change somewhere? Where to go?"

"I didn't say, but he said that he will no longer sell braised pork, but will sell other snacks."

"The braised pork is selling so well, why don't you sell it? Is this boss so casual?"

"Making braised pork is very tiring. Just cleaning the ingredients requires a lot of effort. He has to do so much every day, so he is probably tired."

The two chatted.

Zhang Dashan misses Jiang Feng's braised pork very much.

Especially braised pig trotters and braised chicken.

That tastes really good.

"Boss Jiang, how can I live without you!"

Zhang Dashan lamented.

There are not many guests who think like him.

It's a pity that Jiang Feng has been a bohemian and free-spirited person all his life, and mainly makes some "system money", so he chooses different ways to set up stalls.

At this moment, Jiang Feng was busy setting up a stall for the next day.

In the catering industry, the advantage of making breakfast is low cost, but the disadvantage is that it is very tiring.

Most people can't bear this hardship.

Vendors often get up at 3 a.m. to prepare related matters and set out at 5 a.m.

Moreover, the winter is very cold and the summer is full of mosquitoes, so all the hard-earned money is earned.

Jiang Feng only persisted for a week, and it happened to be autumn now, and the autumn air was crisp, so it was not very tiring.

"Time is a little rushed, tomorrow I will focus on the sauced pork buns and egg fried rice."

"Tea eggs can be boiled."

“And then there’s pumpkin polenta.”

"That's all." Jiang Feng made a decision.

He went to bed very early that day, and Jiang Feng woke up from his sleep around 3 a.m. the next day.

At this time, some people who like to stay up late are still awake.

Jiang Feng started busy on the chopping board.

Only after I have been making breakfast for a long time do I realize how tiring it is to make breakfast.

It’s normal to get up at around 3 a.m. every day, with the sun and moon upside down, and an income of tens of thousands.

Jiang Feng put enough all-purpose flour in a basin, added yeast, sugar, and water to start fermentation.

One pound of noodles should be paired with 5 grams of yeast and 5 grams of sugar, so that the noodles will be soft.

Knead the dough with your hands, cover with plastic wrap and ferment.

Then, Jiang Feng began to prepare the fillings for the sauced pork buns.

At this time, the community was completely silent.

Soft lights illuminate every elegant landscape in the community.

The lights were on in the kitchen of a small villa, and Jiang Feng was busy in it.

The little black dog heard the commotion and came over to accompany Jiang Feng with squinting eyes.

He was very sleepy, but he still wanted to accompany me, so he squatted aside and dozed off constantly, and his body kept falling to the side.

This is really "stuck as a dog".

"Xiao Hei, go back to bed, what are you doing here."

Jiang Feng saw the little guy and let him go back to his nest to sleep.

After hearing Jiang Feng's order, Xiao Hei ran back a few steps, then lay on the ground, looked at Jiang Feng, and slowly fell asleep again.

Whether steamed buns are delicious or not depends on two aspects.

The first is whether the filling is good, and the second is whether the steamed noodles taste good.

Jiang Feng heats up the pot, pours in the oil, and after it warms up a little, add a plate of minced green onions and stir to boil.

Then add minced ginger and stir-fry until fragrant.

The fire at this time should not be too big, otherwise it will burn easily.

After frying for a few times, Jiang Feng took a pot of fresh meat filling and poured it all into the pot and stir-fried.

Jiang Feng is also very particular about the meat he chooses. The most delicious meat filling is the "six lean and four fat" sandwich meat. This kind of meat is tender and has the best taste.

The minced meat filling is also red and white and even in color.

The red and white meat gradually changes color in the pot, and the aroma of the meat mixed with onions and ginger permeates the pot.

After the meat was a little cooked, Jiang Feng added another plate of chopped shiitake mushrooms and continued to stir-fry.

When the aroma of the mushrooms comes out, you can add the seasonings.

Chicken powder, thirteen spices, sugar, bean paste
  After adding the ingredients, stir-fry continuously to ensure that the meat is evenly flavored.

Then add light soy sauce and dark soy sauce to adjust the color.

After frying like this, the meat filling suddenly turns dark and becomes delicious immediately.

Before serving, add MSG, chicken essence, oyster sauce, and sprinkle with a handful of chopped green onions.

In this way, a pot of fragrant secret sauce meat filling is ready.

Then look at the fermented dough and tear off the plastic wrap. There is a large ball of white dough in the iron basin. Then gently tear open the dough and you can see the honeycomb structure inside.

This means the dough is fermented extremely well.

Then knead the dough and squeeze out all the air bubbles in the dough.

After squeezing, knead the dough into long strips and pull it into individual pieces.

Then use a rolling pin to roll the dough into dough. The dough should be thin at the edges and thick in the middle. Pay attention to technique.

Jiang Feng has gained expertise in making buns, and rolling out dough is no problem.

Finally, the tender and juicy sauce meat filling is wrapped into the dough.

This step looks simple, but is actually very difficult.

If you are a novice making buns, put a little stuffing in one dough. It takes a long time to wrap the buns, and the skin will be thicker than the stuffing after steaming.

An expert in making steamed buns, the dough was filled with fillings that looked like they were about to explode, but he could wrap them well. The key was that they were still very stable.

Cooking is a technical job!
  Jiang Feng was very skillful. He spread the dough in his palms, scooped out a spoonful of sauce and meat filling, then turned his hands in a circle, pressed and pinched, and finally twisted gently.

A big round bun is ready.

There are eighteen rolls with thin skin and large fillings. None of Goubuli's steamed buns are so round.

He continued to work under the light.

The buns are wrapped one by one and placed on the panel.

If you look closely, the size and wrinkles of each bun are almost exactly the same. Placing it on the panel will look like copying and pasting it.

This magical skill of making buns is so perfect that if there is a "Baozi Sect", it would at least be at the head level.

After working like this for more than half an hour, all the meat fillings in the pot were completely wrapped.

However, the newly wrapped buns cannot be steamed directly in the pot, they need to be proofed a second time.

The buns steamed in this way are fluffy, soft and have an authentic texture.

When it's ready to wake up, put the buns in the cage and just wait for them to come out of the cage.

(End of this chapter)