From a barbecue stand to a global gourmet tycoon

Chapter 37

Hanging soup is also a hard work.

This old hen was cut into pieces by Chu Hao on the cutting board, and then blanched in water. After the meat turned white, he took it out and washed it.

Then I poured a pot of cold water into the pot and added green onions and ginger.

The recipes rewarded by the system have strictly reminded that the oil should not be skimmed when cooking the soup. The chicken oil floating on the surface is to protect the soup.

This is just the first step, and what is boiled out is not a broth, but a broth.

Maotang needs radish, so Chu Hao pours all the soup into the cylindrical soup pot, and taking advantage of this time, cuts the reserved chicken breast into minced chicken, and pours it all into the radish soup.

While releasing the protein, the oil and impurities will be absorbed into the minced chicken, waiting for the soup to slowly become clear, and hang the soup again.

This is just a way of hanging soup in the recipe.

Pork bones and lamb bones can also be used, and the method of hanging soup is also different, which will directly lead to the bottom taste of the boiled dumplings.

Of course, the process of boiling soup also takes time. The soup pot at Chu Hao's house can be covered with a high-pressure lid, and it can be pressed for half an hour. If you want to make the soup base taste richer, you must pay attention to the cooking time.

While waiting for the soup to boil, he cut the pork he bought and marinated it, then cut the vegetables on skewers and put them in a large iron basin covered with plastic wrap.

After busy work, it was past four in the afternoon in the blink of an eye.

Wang Ting also came, went to the gym, changed her clothes when she came back, tight dark gray gym pants and a set of vest, only a black neutral sweater was draped over it, but even so, she couldn't hide her Live Wang Ting's explosive figure.

"Tingting, it's just in time, my brother is making soup, and I want to make dumplings this afternoon!"

Wang Ting was taken aback. Is there any necessary connection between making soup and making dumplings?

After entering the room, he glanced at the kitchen, and saw that Chu Hao was already making the stuffing, stirring it constantly in a stainless steel basin with chopsticks, and at the same time, the room was filled with the fresh and strong smell of chicken soup.

Although Chu Hao doesn't know how to make dumplings, the steps before that are strictly in accordance with the instructions in the recipe.

To be honest, he himself was not sure, nor did he know how it tasted, so his family members became his judges.

After the dumpling stuffing was ready, Chu Hao carried a bag of ready-made dumpling wrappers and fillings on the coffee table in the living room, and learned how to make them while watching TV.

Seeing Chu Hao's clumsiness, Jiang Qin's face turned black, "I don't know this, I'll teach you, so... this... and this..."

Chu Hao learned while watching.

Wang Ting, who had washed her hands, also rolled up her sleeves and walked up, and sat down beside Chu Hao, "I'll help too."

Chu Yue squatted on the balcony, surrounded by piles of pickle bottles, scooping up pepper sauce in the jar with a spoon in one hand, and holding an empty bottle in the other hand, pouted pitifully, "You don't come to help me!"

She was the only one left struggling to pack.

"You still have enough time. Your brother is going to be late. You should take a rest too. Come over and pack together."

Jiang Qin said while making dumplings. Her technique was very skillful. After adding the fillings, she held a handful with both hands and it was a perfect dumpling.

Chu Hao learned a lot, and then slowly increased his speed. Originally, making dumplings was not difficult, but if he wanted to sell them at a stall, he had to increase his production speed.

Wang Ting's technique is completely different, using the index finger of her left hand to roll the folds, one by one, the dumplings are also very beautiful, but the speed is slower.

Not long after, fifty bags were packed, and Chu Hao got up slowly, "I'll put these down first, and let you have a taste."

"Okay." Wang Ting's eyes sparkled, and she moved her body to make room for him.

Chu Hao took out a frying pan, intending to fry it first and then boil it. This cooking is not to put it into water after frying, but to pour broth into the pan and cook it slowly.

chi chi chi-

The broth, which has been absorbed by the minced chicken, is clear and translucent, like a clear spring. When it is sprinkled into the frying pan, countless fragrant smoke is emitted immediately. The rich aroma even diffuses from the kitchen to the living room, attracting Wang Ting and Chu Yue to stop. Drooling, even Jiang Qin's eyes moved, paying attention to the movement in the kitchen curiously.

"smell good!"

"Yeah, it smells so good!"

"I'm hungry..."

"Brother! Hurry up!"

Chu Hao responded in the kitchen, "It's coming soon."

After a while, Chu Hao brought out two plates of dumplings, one with 25 boiled dumplings and the other with 25 fried dumplings.

You must eat garlic when you eat dumplings. Chu Hao peeled some of them himself and put them on the coffee table. "Taste it quickly and see how it tastes."

Chu Yue couldn't hold back for a long time, she didn't even look at the cooking, she just put a fried dumpling into her chopsticks.

There is a slightly burnt skin under the dumpling, which is full of burnt aroma, and it also has the smell of rich chicken soup, which makes people salivate.

One bite, the outside is crispy and the inside is tender. The juicy pork and cabbage are mixed with the burnt skin from the chicken soup, and they bounce in the mouth continuously. The tender meat and refreshing cabbage are brought into full play. It is different from ordinary fried dumplings. The delicious and thick taste of chicken soup reverberates between the tongue and teeth.

The only pity is the dumplings, the skins are ready-made, not rolled by themselves.

Chu Hao doesn't know how to do Bai'an kung fu at all. He belongs to Xiaobai among Xiaobai. Although it is taught in the recipe, there is not enough time at present. He needs to try it a few times in the future to get familiar with it.

Try a different method next time.

This time he fried it first and then boiled it, and next time he boiled it first and then fried it. There is also soup.

Broken lamb soup dumplings?
shit...

Thinking about it for a while, even Chu Hao couldn't help drooling.

It is also mentioned in the recipe that if the fried dumplings can be paired with a sweet wine egg or sour plum soup, it can relieve greasiness.

There are also many kinds of fillings, such as pork filling, beef filling, fish filling, shrimp paste filling, leek filling, etc...

There are too many things to try. If you want to sell it to diners outside and gain a firm foothold, pork filling alone is not enough, it is too monotonous.

And Chu Hao pushed a cart out to sell fried dumplings?It's not realistic, just such a big pot of soup, the transportation is very troublesome, and there are also natural gas tanks, oil pots, stoves, pots... It is better to start decorating the store immediately, and it is more appropriate to sell it in the store after opening.

When Chu Hao came back to his senses, the two plates of dumplings in front of him were taken away by the three people around him.

Even Jiang Qin ate a lot, with a smile on his face, moist and shiny, "This dumpling is delicious, no wonder you boiled the chicken soup all afternoon, is it made of chicken soup?"

"Yes."

Chu Yue said happily: "Brother, I still want it!"

"Then wrap more, wrap all these dumpling wrappers, and then go out to the stall."

Wang Ting sat aside, wiping her mouth with a paper towel, and at the same time regretted that today's exercise was wasted again, and she ate so many dumplings without knowing it, and the calories went up again.

If things go on like this, not to mention that the figure will not be maintained, there is still the danger of gaining weight...

(End of this chapter)