gourmet chef

Chapter 98 Fresh Meat Wontons

The next morning

"The early bird gets the worm, the early bird gets the worm..."

Snapped……

Bai Xiaobai slapped the old alarm clock loudly.

Looking sideways, it was already 06:30.

Bai Xiaobai used to usually open for business at a little after six o'clock, but since he has the food system, he usually sleeps an extra half an hour now. Of course, it's not that he's getting lazy, but that the business is getting better and better, and the work intensity is also increasing. Big, need to make up energy through sleep.

The hourglass countdown in my mind is running out, and the new product upgrade is only 3 minutes away.

Tilting his neck, Bai Xiaobai stood up, pulled on a pair of slippers, and went into the bathroom to wash up.

Just finished washing.A cool electronic voice sounded in my mind.

[Fresh meat ravioli has been upgraded, the ingredients are ready, and the host can make it by hand. 】

Bai Xiaobai was extremely excited, and hurried downstairs in three steps at a time, to clean his face in the glass kitchen.

On the cabinet table in the kitchen, the system has prepared all the required ingredients.

There is a small packet of high-gluten flour on the counter, which is the same as making Supreme Beef Noodles.

Because the skin system of fresh meat wontons does not provide ready-made ones, it must be made with flour.

Next to the flour sack, there is a small stainless steel washbasin containing several pork bones.

Bai Xiaobai was born with a keen eye for ingredients, at first glance it looked like a pig's hind leg bone.

Because the tube bones of the hind legs are relatively thick and long, and the bone marrow in the bones contains a lot of collagen, so the boiled bone broth is extremely delicious. In addition to beautifying, it can also promote wound healing and enhance physical fitness. It is a very good ingredient. Xiaobai used to boil pork bone soup at least once every half a month.

There is no doubt that these pork ribs are used to make wonton soup.

Coincidentally, the stuffing used for fresh meat wontons is also pork.

A piece of good pork hind leg is placed on a clean cutting board. It is bright red in color, pure in taste and very fresh.

There are bowls and plates of dried seaweed on the edge of the chopping board. The color is deep purple, thin and shiny. When you get close to it, a fresh fragrance with the smell of the sea enters your nostrils. The fragrance of this seaweed is very pure, not mixed The smell of fish and shrimp.

There is also a basket of eggs next to the dish filled with seaweed. These eggs are different from the eggs used to make Supreme Tea Eggs. Not only are they smaller and exquisite, but the color of the eggshells is quite high, showing the most natural wheat color. A little variegated.

Fortunately, the ingredients provided by the system are as good as ever.

In addition to the main ingredients, other auxiliary ingredients are also available.

There are tender green shallots, tender yellow ginger, and even all kinds of seasonings in the seasoning box.

After Bai Xiaobai counted the ingredients, he began to show off his skills.

First of all, boil the pork bone soup.

The method is very similar to the soup of Supreme Beef Noodles. It also uses green double-layer casserole equipment, but in order to avoid the smell of beef bone broth, the system provides a brand new pot.

After blanching the pork bones, pick them up, wash them, put them in a double-layer casserole, add water, sprinkle a very small amount of Chinese prickly ash to remove the fishy smell, then cover the pot and turn it on.

The double-layer casserole instrument shows that the best pork bone soup is ready in 10 minutes, which is about the same time as the beef bone broth of Supreme Beef Noodles.

While cooking the pork bones, Bai Xiaobai started making wonton wrappers.

Unlike dumpling wrappers, wonton wrappers must be thin and transparent.

So you have to work hard when you meet.

Bai Xiaobai has made wontons before, but the skins are bought ready-made from outside. This is the first time he has made wonton skins since he opened the restaurant.

According to the systematic method, to make wonton wrappers, the dough must be harder, so adding water is very important.

This process is time-consuming, and it is necessary to sprinkle water little by little like raindrops, so that the flour can be mixed into the water little by little.

Beat the eggs, take only the egg whites, and knead them evenly into the dough little by little, in order to increase the flexibility of the wonton skin.

clap clap clap...

Bai Xiaobai kneaded the dough very quickly, and the dough was done in a while.

After reconciling the noodles, put them into special wake-up equipment.

Beep...

Put it into the noodle waking device, and the noodle will wake up in less than three seconds.

The next step is the very critical surface pressing.

Generally, the workshops that make wonton wrappers use noodle presses to roll the skins, but this time the system is a little tricky, and other wake-up noodles are equipped with black technology equipment.

But there is no such thing as a noodle making machine!
Bai Xiaobai looked at a long rolling pin on the kitchen counter, and a row of black lines appeared on the back of his head.

This is the rhythm of manually rolling the dough!It's really traditional.

Bai Xiaobai muttered something in his mouth, and started to move swiftly, vacated the clean countertop of the cabinet, sprinkled a little flour, put the dough in the center of the countertop, picked up the rolling pin and started rolling the dough.

Handmade!
As the rolling pin rolled, the dough became thinner and thinner, and the wonton skin began to take shape, so Bai Xiaobai quickened his hands.

Swipe, swipe, swipe...

This process must be done with great care and the uniformity of the thickness of the dough must be maintained.Otherwise, when the wonton skins are made, the thickness of each skin is different. When the wontons are cooked, the uniformity of heating cannot be achieved. Some wontons will be cooked through, while others are not fully cooked.

Cooking is really about talent. Some people study hard for a lifetime to reach the level, while others can only master it in a very short amount of time. Bai Xiaobai obviously belongs to the latter.

Although the talent column on the gold card of his profile has always been there?This symbol, but Bai Xiaobai is confident that his culinary talent should be pretty good.

Otherwise, this would be too exaggerated, Bai Xiaobai looked at the noodle on the table, completely stunned!

I never thought I had the talent to roll wonton wrappers.

This dough is extremely thin, as thin as a cicada's wing, but it won't break at all when you hold it in your hand.

This is the rhythm to kill the noodle press in seconds!
Regardless of admiring his handmade masterpiece, Bai Xiaobai used the small mold provided by the system to quickly press the dough into square wonton wrappers.

After the wonton wrappers are done, the next step is the meat stuffing.

Unlike dumpling meat filling, the meat filling of fresh meat wontons must be finely chopped, but it cannot be turned into a paste-like meat paste.

This degree must be grasped well.

Bai Xiaobai picked up two large kitchen knives and chopped the pork hind legs, turning the meat over and over to make sure it was chopped evenly.

Chop until the meat is fine and sticky, but stop the knife when there is no meat paste.

Mince shallots, squeeze ginger juice and slowly add to the meat. After adding other seasonings, use chopsticks to beat the meat quickly in the same direction.

Because the meat stuffing was sticky, there was a lot of resistance, so he had to use all his strength, even though his arms were sore, Bai Xiaobai didn't stop for a moment.

Only when the minced meat is whipped vigorously can the auxiliary ingredients and seasonings be fully absorbed into the meat, the wontons made in this way can be smooth, tender, juicy, fragrant and refreshing.

Wonton wrappers and meat fillings are done, and Bai Xiaobai is quite good at the next step.

Pack wontons.

The system does not stipulate that the shape of wonton must be like ingots, money bags, etc., so Bai Xiaobai adopted his own method.

Put the meat stuffing into the center of the dough, and then gently pinch it with the palm and the strength of the tiger's mouth.

Although this action is simple, this light pinch contains years of training and experience.If you pinch it too tightly, the wonton skin will easily become a lump, and the taste will be blunt. If you pinch it not enough, it will easily fall apart when it is boiled in the pot, and the water will pour into the meat, and the taste will be lost.

Bai Xiaobai has learned this craft from his father since he was a child, and it has been six or seven years since he was a child, and he has been familiar with it by heart.

The system stipulates that there are only fifteen small wontons with fresh meat.

In less than ten seconds, Bai Xiaobai pinched this amount.

Bring the boiling water to a boil, boil the wontons in the water, wait for the water to boil again, add some cold water, and continue cooking.

During this period, the pork bone broth was also cooked, and when the lid was lifted, the fragrant steam was steaming, and Bai Xiaobai's saliva was about to flow down.

Different from beef bone broth, pork bone broth is light snow white, very attractive.

The dried seaweed provided by the system does not need to be cleaned. It is directly added to the sea bowl, scooped into the hot pork bone broth to brew the seaweed, then added a small amount of salt to taste, and finally put the cooked wontons into the bowl.

The thin and plump wontons are half-floating in the light snow-white broth, dotted with pieces of seaweed, which is really pleasing to the eye.

The aroma of fresh meat wontons was so enticing that Bai Xiaobai couldn't stop swallowing, he couldn't wait to pick up the porcelain spoon, scooped up a small wonton from the soup, blew on it, and put it in his mouth.

　A new product is here... Thank you readers for silently confessing the 100 book coins rewarded today, thank you for your support.

　　
　
(End of this chapter)