Food starts with noodles

Early the next morning, Xu Zhuo drove the sleepy Yu Keke to the shop.

He originally planned to let Yu Keke sleep late at home, and then drive to pick her up when he was done.

However, this girl didn't do it, she was worried that Xu Zhuo wouldn't let her stay, so even though she was dozing off, she still insisted on coming.

After arriving at the store, Yu Keke hugged a soft cushion on the car, lay down on the sofa in the lobby and fell into a deep sleep.

Xu Zhuo covered her with a blanket, and then went to the kitchen.

In the kitchen, Jianguo was busy.

The leeks, scallions, and onions have been washed, and the beef and pork have been chopped into fillings. In addition, the vermicelli, shiitake mushrooms and pickled cabbage that are to be used have also been soaked.

"Yo, you've got everything ready, didn't you go to bed after shopping for groceries?"

Just as Jianguo was about to speak, Xu Zhuo saw Huang Tingting walking out of the warehouse, holding a few eggs in her hand.

Maybe because Xu Zhuo didn't expect to come so early, Huang Tingting stuttered: "Jian...Jianguo...Brother, ten eggs...is it enough?"

Jianguo's expression was a little shy, and he lowered his head, not ashamed to answer Huang Tingting's words.

His reaction made Xu Zhuo want to kick him twice.

If girls are shy, they should be shy. Why are you so shy, a tall and thick old man?

He said to Huang Tingting: "It's not enough. We have a lot of people in the store, so we need fourteen or five people to do it. If you eat for yourself, you have to be more affordable."

When Huang Tingting heard this, she turned around and went back to the warehouse to get the eggs.

Xu Zhuo raised his leg and kicked Jianguo: "You are as shy as an unmarried daughter-in-law. You and Tingting prepared these?"

Jianguo shook his head: "Most of it was done by her. I wanted to help, but she disagreed and wanted me to rest for a while."

Fortunately, Guo Xingwang is not here at the moment, otherwise he would definitely say that the whole back kitchen is full of the sour smell of love, so he turned on the ventilation fan.

At this moment, the back kitchen didn't turn on the stove, and the temperature was a bit low, so the noodles made by Jianguo haven't been cooked yet.

Taking advantage of this time, Xu Zhuo planned to make some noodles with pot stickers.

Pot stickers are somewhat similar to fried buns. They are both fried in a pan, and both have the step of pouring noodles into the pan. The finished product also has a layer of crispy dough.

In addition, these two kinds of snacks also originated from Bianliang in the Central Plains.

However, the difference is also obvious. The water-fried buns use leavened noodles, and the fillings are the same as the buns, with a rich and layered taste.

The pot stickers are made of dead noodles, and the filling is more like dumpling stuffing, but it is slightly different from dumplings, and the two ends of the pot stickers are not sealed.

Of course, there are now pot stickers all over the country, and there are many ways to make them, some are sealed at both ends, some are not poured with noodle sauce, and the fillings and flavors are even more varied.

What Xu Zhuo made today is traditional Central Plains style potstickers.

The first is the kneading noodles. The noodles for making pot stickers are similar to those of dumpling skins, but they are slightly harder. The pot stickers made in this way are not easy to deform.

Xu Zhuo mixed the noodles and put them in a basin, covered with plastic wrap and proofed for 10 minutes.

At this time, Huang Tingting had already beaten the eggs, and Xu Zhuo took it over and said, "I'll do it, you can go out and accompany Ke Ke, everyone should come to work later, seeing that the influence is not good."

Although Huang Tingting is an old man who came from Linping City with her and is also the front desk manager, there are rules in the store.

For example, Huang Tingting's behavior of coming to the kitchen now is not allowed in the industry.

The people in the back kitchen do not participate in the affairs of the front desk, and the front desk cannot interfere with the work of the back kitchen.

Even in some relatively strict stores, the people at the front desk are not even allowed to fall in love with the chefs in the back kitchen to avoid violations.

After Huang Tingting went out, Jianguo said, "In the future, I will try not to let Tingting enter the back kitchen, so as to avoid gossip."

Xu Zhuo nodded: "This is the best. After all, you are in charge of purchasing now. Tingting is the front desk manager, and they are relatively sensitive positions. You have to be careful."

Huang Tingting is okay, she is covered by Zheng Jia, and the position of the front desk manager is very stable.

As for Jianguo's position as head chef, there are quite a few people who are jealous.

For example, the chefs brought by Guan Junjie are of high standard and good craftsmanship, but they still have to be managed by Jianguo in name.

If Xu Zhuo hadn't stayed here every day, the power struggle in the back kitchen would have started long ago.

After Xu Zhuo scrambled the eggs, he began to prepare the stuffing.

The first is pork and green onion stuffing. Now that the meat stuffing has been chopped, it is very easy to make.

Xu Zhuo chopped some scallions and onions and mixed them into the meat filling, and added some chopped shiitake mushrooms and vermicelli.

Then add the spices, mix well and set aside.

Followed by beef vermicelli stuffing.

Chop the vermicelli, mix it into the beef stuffing, then add green onion, ginger, pepper water and start stirring.

Southerners pay attention to the richness and delicious taste of beef filling, while northerners like to add some vermicelli or vermicelli to fully absorb the beef soup.

The reason why there is such a big difference between the south and the north, Xu Zhuo thinks that the south should be rich, so he pays attention to the taste and texture.

The north is relatively barren, and the diet is more affordable.

Today is for his own food, Xu Zhuo not only wants to make it affordable, but also wants to improve the taste.

and so……

He put a tablespoon of cooked butter into the beef stuffing.

After the beef stuffing was ready, Xu Zhuo started to make pickled vegetables and mushroom stuffing.

This filling should be the simplest. Wash the pickled cabbage, soak it in water to remove the salt, then chop it and fry it with hot oil and chili. After frying, let it cool, and then add diced mushrooms.

This stuffing seems to be vegetarian, but if you want it to be delicious, you'd better put some lard in it.

Pickled cabbage with lard not only tastes more fragrant, but also has a more oily taste.

In addition, in the final part of mixing the stuffing, you have to put some lard in it.

The double fragrance blessing is absolutely irresistible.

This stuffing is very suitable for those who are worried about getting fat and stick to vegetarianism.

such as……

The mother is Chen Guifang, the adult.

Chapter 818

After the three kinds of fillings were prepared, Xu Zhuo began to knead the dough to prepare the buns.

The reason why I didn't make the stuffing of eggs and leeks is mainly because I am worried that the leeks will get water.

At this moment, the dead dough had almost woken up, Xu Zhuo planned to make the potstickers first, just to let the dough boil for a while longer.

It is not difficult to make pot stickers, and the steps are almost the same as making dumplings.

Knead the dough first, knead the dough into long strips, divide it into small doses, and then use a rolling pin to roll it into dough pieces slightly larger than the dumpling skin.

After the dough is rolled out, start wrapping the pot stickers.

However, it is a little inaccurate to say that the pot stickers are wrapped, because the two ends of the pot stickers have to be opened, and they are not wrapped at all.

Xu Zhuo picked up a piece of dough and put it in the palm of his hand, scooped out the mixed filling with a spoon, and evenly spread long strips on the dough.

Then, like making dumplings, fold the dough in half, pinch the top dough tightly, and leave the two ends of the dough open.

In this way, a potsticker is pinched.

Xu Zhuo sprinkled a layer of flour on the tray, and then put the potstickers in one by one.

The gas baking pan has a large capacity, and it takes a lot of pot stickers to fill it up, so don't rush, take your time.

When the potstickers were almost enough for one pot, Xu Zhuo started to prepare.

At this moment, a few helpers from the morning shift have come over, they are no strangers to kneading pot stickers, so Xu Zhuo handed over the next job to them.

Xu Zhuo came to the gas baking pan, turned on the fire first, and then cleaned the baking pan several times.

When making food, hygiene always comes first.

Especially this kind of new metal equipment from the factory, if it is not cleaned, there may be some industrial grease and paint.

For your health, it is better to be cautious.

After cleaning, Xu Zhuo heated up the pan and evenly spread a layer of oil on it.

The oil can't be too much, just a thin layer is enough.

If there is too much, the noodle juice poured in will not be able to solidify into that layer of crispy noodle skin.

Then, he turned down the heat, and began to place the potstickers evenly in the pot.

The pot stickers are dead-faced, so there is no need to leave too much distance, just a small slit.

After setting everything up, Xu Zhuo turned the heat to medium, then covered the pot and kept it simmering for a while.

About 4 minutes later, Xu Zhuo lifted the lid of the pot, and there was already a faint scent of noodles wafting out of it.

Xu Zhuo held a ladle, put two or three handfuls of flour into it, stirred it and poured it into the pan.

However, because the two ends of the pot stickers are open, the noodle juice should not be poured too much, just a little layer on the bottom of the pot.

After the noodle juice was poured in, Xu Zhuo covered the pot, turned down the heat, and continued to simmer.

Taking advantage of this time, Xu Zhuo started to make egg and chive stuffing.

Although I prepared two vegetarian fillings today, the egg and leek stuffing with shrimps is more vegetarian because too much lard is added to the shiitake mushrooms.

Of course, this is also relative.

Although the egg and leek stuffing is vegetarian enough, the calories are not very low, because the cooked eggs contain a lot of fat.

Xu Zhuo's eggs today are not scrambled, but poured half a pot of oil into the pan and fried.

Heat the oil in the pan, then pour all the beaten egg liquid into the pan.

After the eggs are solidified and formed, the half pot of oil in the original pot will be...

Not a drop.

Of course, this is because the egg liquid quickly forms bubbles in the hot oil and wraps the cooking oil in the pot, not that it absorbs the fat.

Most of the fat will still come out as long as you empty the colander a bit.

However, because the fried eggs have a lot of honeycomb holes, some fat will remain in the eggs.

The eggs made in this way are more delicious, but the calories are a bit high.

It's about the same as eating fatty meat.

Xu Zhuo chopped the cooled eggs on the cutting board and put them in a basin for later use.

Then chop the leeks and dice the shrimp.

After putting everything in the basin, Xu Zhuo scooped up half a spoonful of oil and poured it into the stuffing. This could limit the moisture in the leeks and make the leeks taste fresh and refreshing.

After stirring evenly, Xu Zhuo began to add seasonings for seasoning.

After the filling was ready, Jianguo also started kneading the dough.

All the pot stickers have been pinched, and there is still one pot left.

Then start wrapping the fried buns.

Generally, the decocted buns sold at roadside stalls are often made with thick noodles and little filling due to cost considerations.

Today I eat by myself, so there is no need to save like this.

Xu Zhuo asked them to make steamed buns, with as much stuffing as possible, so that the taste would be better.

The pot stickers in the pan are almost ready now.

Lift the lid of the pot, and a strong aroma of noodles and fillings wafts out.

It's already cooked, but it needs to be sublimated.

Xu Zhuo took the multi-headed oil pot that he bought as a gift with the gas baking pan, and began to pour oil into the pot in a circle.

After pouring, cover the pot again and let it simmer for three to five minutes.