Daddy's Gourmet Store

Chapter 441 Three Hard and Three Soft
Huang Tao smiled and took the down jacket and put it on Xuanxuan: "Come on, Dad will dress you first, and accompany you to the auditorium before leaving."

"Mmmmmmm~"

Xuanxuan nodded like a chicken pecking rice, and put on her coat obediently.

Then he took his father's big hand, lined up with the children, followed the two teachers from the backstage to the right passage, and came to the auditorium.

The performance on the stage was still going on, but Xuanxuan didn't care to watch it.

I saw her tilting her head up, looking at her father with crooked eyes and saying, "Dad, I'm here, go get busy..."

"okay!"

Huang Tao stretched out his hand and rubbed her head, and said softly: "Then obediently watch the show with the children, and when it's over, Dad will almost finish it, so you can come and eat."

"Xuanxuan's papa, Xuanxuan's papa..."

As a result, as soon as he finished speaking, before Xuanxuan could reply, all the children around him yelled at him in unison: "We want to eat, we want to eat too!"

When they heard about food, they were all hungry!

"Okay, got it!"

Huang Tao nodded with a smile and said, "Then you guys come over together after watching the show."

The children nodded their heads like garlic: "Yeah, thank you Xuanxuan, Baba~"

"You're welcome!"

After talking to Xuanxuan for a few words, Huang Tao, together with Ye Wen and several matriarchs, left under the expectant eyes of the children.

Go back to the food area of ​​the small (4) class.

The parents of other classes are already busy.

There are also several classes where there are no people in front of the food stalls. It is probably their children's turn to perform.

Went to the show!

And Huang Tao also washed his hands, ready to start making wontons and soup dumplings.

Make soup dumplings!
In fact, it is similar to making fried buns, skin jelly is essential.

Of course.

You can also pour water directly into the stuffing without skin jelly. For example, pepper water, which is necessary for meat stuffing, is the best choice for stuffing meat.

The meat filling made with water is not only delicious, but also tender and tastes better.

but……

This operation is too technical and difficult.

For Huang Tao, the degree of difficulty was too great.

That's right!

He didn't have the ability to completely wrap the thin meat stuffing into the buns.

Don't ask why?
The question is that it is very expensive to exchange points for making soup dumplings with such a skill blessing.

He can't afford it!
I had no choice but to choose the way of adding skin jelly!
The skin jelly is also the most time-consuming in soup dumplings.

So, yesterday, when he was preparing the skin jelly for fried buns, he made some more and put them in the refrigerator.

When I came to the garden this morning, I brought it with me, and I just let Teacher Ye help put it in the refrigerator in the kitchen!
He lifted the dough covered with a damp cloth and looked at...

The dough for wontons has almost woken up, but the dough for soup dumplings needs to be woken up again.

After all, the noodles for soup dumpling must be three hard and three soft!

These three hard and three soft are also easy to understand!

It refers to the three processes of kneading, falling, and waking up.

Specifically, the noodles need to be kneaded three times, thrown three times, and woken up three times.

Through these three hard and three soft, the dough can be made tough and smooth, without leaking soup or falling off clothes.

This is also the secret of filling soup dumplings!
All in all, without a good dough, no matter how good the filling is, it will not be able to play a delicious role.

After kneading the dough for soup dumplings, he covered it with a damp cloth again and let it wake up again, then he could roll out the dough to make soup dumplings.

Taking advantage of this time, he plans to make wonton wrappers and fillings first.

The "wonton", which is eaten all over the country, is called differently in different places.

In Jiangsu and Zhejiang, wontons are called wontons; in Bashu, wontons are called chaoshou; in Hubei, they are called dumplings or noodles; in Fujian, they are called "flat meat" or "meat swallow"; in southern Anhui , mainly AH, mostly called wonton as "package".

In Guangzhou, wonton is also called wonton, which is a name translated from English "wonton".

Moreover, the types of wontons are also different.

The common ones are fresh meat wontons, as well as luxurious and upgraded fresh shrimp wontons, shrimp meat wontons, three delicacies wontons, as well as light vegetable and meat wontons, red oil wontons and fried wontons that make you appetizing at first sight.

In short, the types and methods of various wontons...

Simply breathtaking!
The wonton that Huang Tao will make today is the luxurious and upgraded Sanxian wonton.

to this end!

He also specially asked Mr. Ye and the others to prepare the ingredient shrimp.

Immediately afterwards, he began to prepare the minced meat for wontons and soup dumplings.

He put the meat washed by Teacher Ye and several parents on the chopping board.

Slice the meat first, then into strips and finally into cubes.

"Chop chop chop ~"

Holding a kitchen knife in both hands, he used two prongs to chop the minced meat rhythmically and carefully.

Lin Weiliang, who was diagonally opposite and not far away, looked at Huang Tao's way of chopping stuffing, and his expression changed a bit.

It seems that there is indeed some skill!
This method is very good, it really seems to have been learned for several years.

Although it was the first time I saw Huang Tao chopping meat.

Just look at it.

As an expert, he knew that Huang Tao's level was higher than he had imagined before!

This made him have to pay attention!

Huang Tao, who was concentrating on chopping meat, didn't realize that Lin Weiliang was looking at him openly at all.

He continued to chop the meat into minced meat, just a little puree.

But it cannot be chopped into pureed meat, otherwise, the unique fresh and tender taste of the meat filling will be lost.

Put the chopped meat stuffing into two large pots.

Huang Tao poured some cooking wine, some oyster sauce, and sprinkled a spoonful of salt and some pepper on the pot of meat stuffing used to make wontons.

Start stirring!
While stirring, add the pepper water that has been cooled in advance to the meat stuffing.

After the meat stuffing was thoroughly mixed, he started the next step.

Take out part of the meat filling and put it on another plate.

Then he chopped the washed shrimps into pieces.

I cut some diced green onion and ginger, and after everything is ready.

Start mixing the wonton filling.

First, break a few eggs into one of the meat fillings, stir them up, then pour in the chopped shrimp, scallion and ginger, and add the seasoning again.

Start seasoning!

After the seasoning was finished, he covered the pots with plastic wrap, and asked Ye Wen to come and put them in the refrigerator in the back kitchen for a while.

This is to make the meat stuffing more flavorful.

The taste will be even better!
And the meat filling has a base flavor, and it will be much easier to stir it later.

Next, it’s time to roll out the wonton wrappers…

The dough he woke up took out and kneaded into a smooth dough.

Press the dough into round cakes and roll out with a rolling pin into large rounds.

Roll out thinner.

When it was almost three millimeters...

He stopped.

Roll the large round piece evenly on the rolling pin, and then use a kitchen knife to cut the dough piece of the rolling pin.

Say yes!

In fact, it is to open and pull!
He moved the dough from one end to the other along the rolling pin, and the large dough rolled on the rolling pin instantly turned into long strips of equal size.

Arrange these slices one by one.

Huang Tao took a kitchen knife and cut the wonton dough into square pieces according to the required width.

Then pick out all the irregular ones, and the remaining ones are the dough for wrapping wontons.

So repetitive!

In no time, all the wonton wrappers were ready!
Next, wrap the wonton wrappers.

And under Huang Tao's instruction, Ye Wen went to the kitchen tirelessly and brought back the frozen meat and skin jelly.

Start making wontons!

Huang Tao picked up a piece of wonton wrapper and spread it out in his hands, put the meat filling in the middle of the wonton wrapper, and then used the ingot wrapping method to fold the wonton wrapper in half from the middle and pinch the lower two corners together.

A perfect Yuanbao Chaos was prepared by his skillful hands.

The speed is so fast that Mr. Ye and all the parents are used to it!
He put the wrapped wontons on a folding table covered with plastic wrap.

After they were all filled, he asked Mr. Ye to spread a layer of plastic wrap on top to prevent the dough from drying out.

Take out another pot of minced meat, and use chopsticks to stir up the minced meat.

The next step is seasoning.

A soup dumpling, taste and taste are indispensable, complement each other to achieve a perfect soup dumpling.

The taste can still be completed by chopping the stuffing.

But this taste depends entirely on the recipe.

The recipes exchanged by the system naturally have perfect and precise proportions of ingredients.

According to the experience given by the system, Huang Tao began to adjust the stuffing with little points.

Onion and ginger water, soft white sugar...

For every ingredient, not only the corresponding ratio is required, but also the order of addition must be strictly controlled.

If the order is wrong!
Then the steamed taste will have some subtle changes, and the layering will be disordered.

of course.

For Huang Tao, this is not a big problem!
After all, for Huang Tao, who pursues perfection, such low-level mistakes cannot be tolerated.

In general soup dumpling shops, some seafood soy sauce and pepper are also added.

Hoisin soy sauce is for freshness.

Pepper is to cover up the fishy smell of pork.

Huang Tao didn't add these two ingredients.

Because there is no need at all.

If you want to meet the standard stuffing, the umami taste is enough.

Adding these, it would be a bit superfluous.

Moreover, an appropriate amount of onion and ginger water is enough to meet the requirements of removing fishy smell, and adding pepper is too much!
He turned the container containing the snow-white jelly upside down, and the jelly jumped a few times mischievously, and landed on the cutting board.

"Shh!"

He took his knife and started chopping.

Pieces of intact pigskin jelly were quickly chopped into pieces under the rhythm of the two knives.

Then pour the minced pork skin jelly into the meat filling and mix well.

Set aside.

Start rolling out the dough for the soup dumpling.

Take a piece of dough, knead it into a long strip, and then pull it into a suitable size.

If someone used a gram scale to weigh these medicines, they would be surprised to find that the weight error of the medicines that Huang Tao picked up did not exceed two grams.

Huang Tao picked up the rolling pin and began to roll these ingredients into dough.

It is still quite particular about rolling the dough of the soup dumpling.

Because when steaming, the jelly in the soup dumpling will turn into soup.

The thicker the dough, the uneven heating inside and outside, the difference in taste is big.

If the dough is thin, it will break when you pick it with chopsticks, so the fragrance will not be locked.

Therefore, the face should be strong and have a certain degree of ductility.

This point is not difficult for Huang Tao.

I saw him rolling the noodles with one hand and turning the dough with the other...

The dose immediately turned into a crystal clear circle.

After rolling out, you just toss it without even looking at it, and one piece of dough is stacked on top of the other.

Neat and orderly, as if they were carefully arranged, they fit perfectly.

Moreover, the size of each piece of dough is almost the same, and the difference is completely indistinguishable with the naked eye.

Simply amazing!

All the parents and teachers present looked at the naughty faces that kept being thrown out of Huang Tao's hands, and went to the air to hit Xuan'er lightly...

It landed firmly on the front skin.

Neatly piled up one layer.

If they didn't know that Huang Tao was a chef, they would have thought that Huang Tao was doing acrobatics...

Teacher Ye and the parents couldn't bear it anymore.

Everyone exclaimed:
"Tsk tsk tsk, the skill of rolling the dough is amazing! Look carefully, each piece of dough is the same size, and there is no difference at all when stacked together! If I hadn't watched Boss Huang roll it, I would have thought It was cut by a machine!"

"This handicraft, if it is placed among the masters of the white case, it can be regarded as one of the best?!"

Although Lin Weiliang who was diagonally opposite didn't want to admit it, he still admitted it silently in his heart...

Finch!
The basic skills of this white case are very hard, it can have at least seven or eight years of foundation, and it is still the kind of talent.

After all, if ordinary people want to reach this level, it may take two to thirty years!
Besides, with this basic skill, cooking skills are definitely not bad!
this moment……

An idea popped up in his mind.

But I think I'll keep watching.

(End of this chapter)