Gourmets in the Heavens

She is quite familiar with Zhao Youqian, but she knows that once Zhao Youqian has something to say, he will definitely take action.

What's more, Zhao Youqian really didn't have much time in Datang World, so he definitely wouldn't waste so much time waiting for Wei Zhenzhen to rest and recover. Under such circumstances, making dishes to maintain Wei Zhenzhen's health and mental and physical strength is imperative.

It's not surprising that Shang Xiuxun saw his thoughts, and Zhao Youqian took out the flour that was under the desk.

It's not some expensive ingredients, it's just fine flour that can be produced in the world of Tang Dynasty. In terms of quality, it's not even excellent, it's just average. Let alone dreamy ingredients, it's even better than legendary ingredients. a distance.

However, it is precisely this kind of ingredients that are just suitable for Wei Zhenzhen to use, so even if it is to make dishes to help her recover, Zhao Youqian still uses these ingredients.

Only in this way can she have a clear goal and understand how far cooking can really go.

"What to do? Of course, do what she is most familiar with!"

Zhao Youqian poured the flour on the counter, piled it up into a hill, and then divided out one-fifth of it, and prepared to deal with this part first.

"You have eaten steamed buns and steamed stuffed buns. Compared with what Zhenzhen makes, I don't have too many complicated techniques to add."

While kneading the small part of the flour with warm water, it is obvious that Zhao Youqian put a little more water than the normal dough, which makes the dough more sticky, and also when he uses the solution method. , to incorporate more oxygen into the dough.

Generally speaking, some dry yeast should be added at this time, but Zhao Youqian is not willing to do so. What he chooses to put in is the six fruit brew obtained from the Pegasus Ranch. The fermented alcohol will make the dough quickly become fungus It is also a hotbed for vegetables, and can also add hints of fruity and boozy flavors.

More importantly, this is the material that Wei Zhenzhen can get in Datang World. Based on this basis, Zhao Youqian skillfully kneaded the dough three times before putting it in the basin and covering it with a layer Wet cloth, keep the temperature at about [-] degrees and put it on the window sill, quietly waiting for it to ferment.

These special moist doughs are the so-called old noodles.

Generally speaking, the fermentation degree of old noodles is much higher than that of ordinary dough, so as to ensure that the dough will bring more fluffy texture in a short time.

Of course, Zhao Youqian kneaded the old noodles three times before fermentation to speed up this step.

The old noodles that originally needed to be fermented for more than three hours can be completed in about one and a half hours after this step of manual acceleration.

Taking advantage of this gap, Zhao Youqian began to finish making the main dough of steamed buns and buns.

Although the two are similar, the previous steps are the same, but for the fluffy texture, the dough of the steamed bun needs to be kneaded more times, and the proportion of old noodles will be more.

The dough is also fermented, so the skin of the steamed buns should not be too fluffy, otherwise after steaming, the whole bite will be full of dough, which will be disappointing for diners who eat steamed buns.

Moreover, buns that are too fluffy tend to absorb too much oil in the meat filling, so half-baked dough is the most suitable.

It has the fluffy feeling of the dough and is not too thick. More importantly, after absorbing the flavor of the meat filling and the soup, the dough still retains a lot of oil.

At this time, the old noodles hadn't been made yet, so Zhao Youqian first made half-baked buns.

Divide the remaining half of the flour from the hill, Zhao Youqian did not use all of it, but left a small half, about one-fifth of the half of the flour that was divided, and directly added a little water and salt , Knead the small half of the flour into a ball, and beat it several times until the surface of the dough is very smooth.

In this way, part of the half-raised dough, the dead dough is completed.

The rest is the leavened dough, still the old rules, flour, warm water, a certain amount of six fruit stuffing, and some sugar.

These sugars are not to increase the sweetness of the dough, but to synthesize some of the sour taste in the Liuguo brewing water, and knead most of the flour continuously until all the flour is kneaded into dough. Put the dough into a container with a lid, and let it proof for [-] minutes to an hour at room temperature. Of course, if the weather is colder, it is recommended to extend the time.

Keep proofing until the dough has expanded to about twice the extent, so that the proofing of the semi-proven dough will be completed.

At that time, the so-called semi-raised dough is completely completed by combining the leavened dough with the dead dough.

However, although Zhao Youqian took a lot of work to process, it also took some time to wait for the dough to ferment. Taking advantage of this gap, he began to process the meat filling of half-baked bread.

Because he was already preparing for this teaching, Zhao Youqian also made a lot of preparations in advance, especially a big bone broth that has been boiled for a long time, which is an indispensable part of the half-baked bread.

You must know that the biggest difference between semi-fat buns and fat buns is that it can preserve a lot of soup, but it is different from the small steamed buns with dead noodles. The soup inside is not made of soup jelly. It is the natural gravy formed by pouring water into the meat filling.

It does have the flavor of the Northeast dumpling stuffing in Yaozhou cuisine...

Chapter 44 Face to Face

Water stuffing, this is a filling method that often appears in pasta dishes.

There are many origins, and the purpose is actually very simple. The main thing is to make the filling more juicy.

It makes the buns have more impact on the taste. It can be said that for this requirement, countless people have tried their best, and this is how the method of adding skin jelly to the meat stuffing appeared.

And Zhao Youqian's method of adding water to the meat stuffing is one of the ways to increase the soup in the stuffing, and the taste will be slightly smoother than using skin jelly, not so thick.

Green onion and ginger juice, served with minced shiitake mushrooms, in addition to the pork stuffing, since he was on the bank of Lushui, Zhao Youqian also used some caught carp and bighead carp meat.

It is also because fish meat is particularly easy to obtain meat at this point in the Tang Dynasty. As for pork, in fact, the smell of pork in the Tang world is relatively strong. It has not been improved in the later Song Dynasty. There are a lot of pork nowadays. Meat that people avoid.

Of course, Zhao Youqian also has a way to handle this kind of meat well. First, soak it in water for half an hour to remove the blood, then chop it up and add a lot of green onion and ginger juice, fruit wine to marinate.

Relatively speaking, pork in this era can be imported as long as one learns how to handle it, and because the price is cheap, it is quite suitable for junior cooks like Wei Zhenzhen to practice a lot.

The fish meat is easier, use a spoon to open the slices, and the fish meat that has removed the internal organs and black film fish bones is scraped towards the end of the fish bone, and the fish meat is scraped into minced fish, added to the pork filling, and served with big bone soup. Whipping, because of the addition of onion and ginger juice and fruit wine, the fishy smell of the fish itself will also be removed, but the pork will add a layer of deliciousness from the fish.

It is paired with the mellow taste from the bone broth in the big bone broth.

It can be said that this minced meat is enough to make people salivate, even if it is raw, it also exudes a very attractive aroma.

You must know that in order to put the big bone soup into the minced meat, Zhao Youqian added it in five times in one direction, and then poured a large bowl of bone broth into a pot of minced meat. At this time, the minced meat showed a A state like a sticky soup, and it is this state, combined with the upper half of the dough, can make the best buns that have never appeared in this world!

Even Shang Xiuxun, who often tastes delicious food in Zhutian Xiaoguan, has never tasted this kind of half-baked steamed stuffed bun. It can be said that Zhao Youqian also gave Wei Zhenzhen the foundation of the registered disciple who has the talent for white cases. A lot of cooking skills.

When the meat filling is finished, the old noodles that have been sleeping for a long time have finally fermented successfully, and the noodles in the half-leaven noodles are also completed!

First, knead the previous leavened dough and the dead dough together to form a half-raised bread dough, and set it aside for later use.

Then put all the old noodles directly into the remaining untreated flour, slowly add sugar and warm water, but according to the proportion, because the old noodles already contain water, so the amount of water added this time will be lower.

And because it has already been fermented, there is no need to add fruit wine to it.