Send a WeChat to Tianting

Chapter 1086 Miraculous Crystal Shrimp Dumplings
Crystal Shrimp Dumplings?This dish is Cantonese cuisine. Many people in Shanghai have eaten it, and many shops also have it, but there are not many really good ones. The biggest feature of Crystal Shrimp Dumplings is not the meat filling, but the skin.

While being thin and transparent, it is also required not to loosen, not to stick, not to be hard, but also to have a bit of toughness and strength. This requirement is very particular about the skills of pastry chefs.

"I didn't expect my brother-in-law to be able to make pasta?" My sister-in-law was a little curious. It's not that she has never eaten the dishes made by the chef, but it was the first time she saw the pasta.

The Queen Mother had no doubts, what was the origin of the God of Cookery, he was proficient in hundreds of dishes, and there was nothing unusual about pasta, not to mention that Qin Fen was his teacher.

Well, the owner of the restaurant took a deep breath again. Cooking and pastry are different majors, just like different departments. Qin Fen doesn’t talk about his knife skills, and he doesn’t comment on cooking. Can he have some pastry?

"Dumplings?" The foreigner asked, looked at the chef and nodded, and felt relieved. He couldn't help but look at Qin Fen more. Dumplings are very tempting to foreigners, and most of them are acceptable. He was afraid of Qin Fen just now. Fen was messing around, doing things randomly, but he didn't expect that the other party still had a method, and his eyes immediately became different.

Qin Fen made the Chengfen, took out a small bottle from his pocket, poured out some starch from the earth fairy world, and began to marinate the meat stuffing. Modern crystal shrimp dumplings are basically whole. Without too much processing, after adding some auxiliary materials, Qin Fen put the minced meat aside and stared at the kettle.

Just a moment after the kettle was boiling and beeping, Qin Fen quickly lifted the kettle and poured it into the washbasin. While pouring, he quickly mixed the powder.

"So fast, so skillful!" The owner of the restaurant is a catering business after all, and has some knowledge of local delicacies, but the foreigner is a layman, and even the child looked at him, "Aren't you afraid of being scalded by boiling water?"

Listening to Frank and other children's questions, the chef shook his head, "Cheng flour is wheat flour, which is different from ordinary flour. The skin of crystal shrimp dumplings is very demanding. Burning the noodles is the first step. It is easy to disperse when steaming. Clarified noodles and noodles need a high temperature. Now that the water is fully boiled, it is the best time. The speed of boiling noodles must be fast and the action should be even. If this step is not done well, the dumpling skin will be greatly reduced ! Master Qin's approach is also the most standard, impeccable!"

Chengfen, Chengfen?Many people have been listening, even my sister-in-law and the queen mother don't understand, "Isn't it just kneading noodles and then rolling out the skin? You don't need to do this for dumplings!"

The chef glanced at the two of them speechlessly, and many people around also looked over. They had eaten, but they hadn't cooked it, and they were always curious, and began to wait for the chef's answer.

"The skin of the crystal shrimp dumpling is different from the handmade noodles in the north. It is mainly made of Chengfen, so that it can be clear. In fact, Chengfen is used a lot in Cantonese-style snacks, such as rice rolls and soup dumplings. You use noodles. It will not be transparent, it must be powdered. And the powder has to be scalded! The temperature required is very high.”

It turned out to be so, everyone nodded as they watched Qin Fen move.

The chef mixed the flour, then kneaded the dough, added his own starch, finished the dough, immediately found a piece of cloth, moistened it with boiling water, moved it after speaking, pulled both ends, and immediately drained most of the water. At the moment, there is still a lot of heat.

Taking out a part of the noodles, the chef began to roll out the noodles, and with a pull, he quickly put a damp cloth on the unused noodles.

Although this detail is not an eyesore, many people didn't pay attention to it, but the main chef of the restaurant shouted, "Okay, the details determine success or failure! I'll take it."

When he said this, many people looked at him speechlessly, calling him a fool.

Facing the incomprehensible gazes of the sister-in-law and the others, the chef nodded, "After adding starch to adjust, the noodles are easy to dry and lose moisture. You can't see it when you make dumplings at first, but after that, they will crack and can't be wrapped. Thinking of Master Qin’s consideration of everything, the most difficult thing is the high-temperature cloth he uses, which can lock in the moisture of the noodles as much as possible and keep the temperature of the clear noodles. Generally, chefs use wet cloths, and they don’t know how to choose High temperature. High, really high, but ordinary people are not so proficient, they might get burned, it’s amazing!"

Many people don't quite understand the difficulty in the middle, and the chef is also helpless. This is Nima's layman. He coughed and continued, "This noodle needs to be hot. As I said before, the high-temperature cloth can cover the water vapor inside. Circulation, it will not be easily lost, and at the same time, the temperature of the surface is guaranteed. The faster the temperature is cooled, the easier it is to dry, which will affect the strength and adhesive toughness. This is the most difficult part of the crystal skin.

Don't underestimate the high-temperature cloth in one hand. Strength and accuracy are indispensable. Most people are likely to get burned, but Master Qin doesn't. And the time is so short that I can't see another person who can do it. , If there is too much, the noodles will be thin, and if there is too little, it will be lost quickly, which is also not conducive to the package, so this move, see the big from the small, return to the basics, a generation of masters!

In order to take care of the skin of the crystal shrimp dumpling, it is best to roll the noodles while wrapping them, so as to ensure the toughness of the noodles. This is very important. Look, Master Qin has started wrapping! "

Qin Fen swished, without stopping his hands, and without looking at it, he put a wrapped shrimp dumpling in the steamer. The people around didn't realize it at first, but when the tenth one appeared, they also noticed something. unusual.

"Look, no more, no less, each has twelve folds!"

"Isn't it?"

"If you don't believe me, count them. I'll check them out. Didn't you find that every dumpling has the same specifications, there is no difference in size, and even the pleats are almost the same!"

"I'll go. If you don't tell me, I really didn't find out. This is like an assembly line!"

"Bull, I accept!"

"Tell me to weigh it, will it be the same weight?" A guest came up with a strange idea.

"Damn, let alone the weight of the dough, even the minced meat, you can't handle it so well. Add it up, it's about the same. Are you kidding me?"

While the two were discussing, Qin Fen turned his head sharply, but his hands were not slow at all, "You can weigh it, the error is not more than two grams!"

real or fake?The eyes of all the guests widened, even the boss was very surprised. Before he could make a move, the people around him began to boo and yell.

The boss took three and carefully weighed them with an electronic scale, his face flushed with anger and he couldn't tell Qin Fen.

"What's wrong?" the chef asked.

The boss smiled bitterly, "Master Qin, you are humble, you are so fucking modest, it is more than two grams, the error is not even one gram, I accept it!"

Within a gram of error?It is basically made from a mold. Is this 3D printed?The specifications are the same. You should know that this is not a product part, but this is a dumpling. From rolling noodles, slicing, to filling with meat, the error is not more than one gram. Is this still something that humans can do?

For a moment, not only the head chef's heart was beating hard, but even the crowd who didn't know the truth wanted to open it. No wonder this guy is so lazy, this skill, damn it is art.

The foreigner stared wide-eyed, saw what he said just now and the weighing, and stretched out his thumb at the same time, "Qin, are you a flying heifer?"

How to say? "It's amazing!" This time, apart from this table of foreigners, the foreign guests at the other tables were also collectively messed up. Now they finally saw a scene that they had never seen in foreign dishes before. This is Chinese cuisine. Unique, magical skills!

The sister-in-law was full of admiration, no wonder the elder sister was delusional. At this moment, Qin Fen had a special charm. She couldn't express it, but her heart beat wildly.

The Queen Mother raised her brows and said in a low voice, "Skills are close to Dao! Prince Dong, you are really unpredictable. What is your Dao?"

(End of this chapter)