Food starts with noodles

The char siu stuffing is already ready, it just needs to be marinated for enough time to bake.

All that's left is the skin.

The dough used for char siew buns is a dough made of old noodles mixed with low-gluten flour and Chengmian baking powder.

It's a little early for the old noodles, so I have to wait until after dark to post them, so that they can be used when I come over tomorrow.

Under normal circumstances, only northerners use old noodles when making pasta, but this typical southern typical barbecued pork bun uses the northern method of making noodles.

This once again confirms that Cantonese cuisine absorbs the characteristics of hundreds of directors.

Having nothing to do, Xu Zhuo went to the front desk to check the ordering status of the sauced beef since it was promoted in the store.

Before he had time to talk to Huang Tingting at the front desk, he saw this girl throwing a temper tantrum at the staff in the stewed food department: "You have improved so much beef in the back kitchen and prepared to have a baby? Why don't you do more?" order? Now there is a limited supply, and each table can only order one, I really convinced you!"

Seeing Xu Zhuo walking over, Huang Tingting's expression softened.

The person in the stewed food department was full of grievances: "We make a whole pot every afternoon for the next day. We really didn't cut corners. If you don't believe me, you can ask the boss. Now we are reluctant to eat those beef."

When the sauced beef was first launched, it didn’t cause much of a stir. After Zheng Jia gave a small portion to each table of customers who spent more than [-] yuan, the beef gradually became popular.

Even within half a month, it became a must-order dish in the store.

Xu Zhuo is very calm about this, after all, C-level dishes correspond to city-level dishes.

It is normal for the sauced beef that can stand out in the provincial capital to be praised by customers.

but……

Can't you cook two pots at a time in such a huge brine department?

Why do you have to limit yourself to the setting of one pot?

It seems that Cao Kun is not here during this time, and the people in the brine department are a little lax.

Xu Zhuo thought for a while, and planned to transfer Guo Xingwang to the stew department to take charge of the leadership work temporarily.

Anyway, he is quite familiar with Cao Kun and knows how to manage it.

The most important thing is that this guy likes to eat meat, especially sauced beef. If there is not enough food, he will urge the group of employees to do it.

Chapter 1129

The appointment came quickly in the back kitchen.

Guo Xingwang expressed his excitement about this.

Since he started learning pasta from Feng Weiguo, he likes to hang out with pasta.

And the pasta side happened to be the area Jianguo was in charge of, so the functions of the two overlapped a bit.

Now that Guo Xingwang is transferred to the stew department, this guy suddenly becomes excited, because he can eat meat in a fair manner.

However, he lost his temper within 10 minutes of taking office.

"Where's the beef? Where's the sauced beef? It's not enough to sell, can't you make more? Can't you apply for it if you don't have a stewed pork pot? It's all money, and there is a commission!"

After firing a fire, he asked the people in the marinade department to add another pot of beef urgently.

Although it takes at least [-] hours from marinating to being ready to serve, as long as they do it, the shortage of beef the day after tomorrow will be alleviated.

Guo Xingwang knew very well that Xu Zhuo asked him to go to the stewed food department to urge him to make beef.

So he took the opportunity to get angry, so that he could not only hit the complacency of everyone in the stewed products department, but also establish his prestige in the stewed products department.

When Cao Kun is not in the brine department in the future, he can come over to take over the department.

The brine department is a department that gets a commission, so it stands to reason that everyone's enthusiasm should be very high.

But once the salary is high, they will feel slack, so at this time someone has to jump out to kill their prestige, lest this slack will turn into the mentality of "I can't do it without me".

Guo Xingwang got angry in the brine department, which also woke up the other departments of the back kitchen to some extent.

The most profitable brine department will still be reprimanded, and other departments have no reason to slack off.

In the evening, after Xu Zhuo finished his dinner, he went to the back kitchen and started making noodles with char siu buns.

Low-gluten flour should be used to make char siew buns, so that the char siew buns will be soft enough.

This is the difference between southern steamed buns and northern steamed buns. Northern steamed buns pay attention to chewiness, which makes them more hungry.

The steamed buns in the south belong to the category of dim sum. They are soft and delicious, slightly sweet, and taste better than bread.

This distinction has troubled many people.

When the northerners first arrived in the south, they ate enough of all kinds of rice every day. Finally, they saw a seller of steamed buns. They were overjoyed and bought some to relieve their nostalgia. However, they found that the steamed buns were softer than bread and had no chew at all.

And it's too sweet to taste.

Southerners who are accustomed to eating steamed bun-style dim sum when they first come to the north will be intimidated by the amount of food at first, and then they will not be used to the salty and greasy taste of northern dishes.

Finally, I ate some steamed buns as a snack, but found that I couldn't bite at all, which was very taxing.

For this reason, both southerners and northerners complain about each other.

The making of old noodles is very simple, especially for Xu Zhuo, it is completely easy to do.

Laomian originally refers to the noodle seeds that are fermented. In the north, it is called Mian Yinzi, and in some places it is also called Mian Tou.

It means that there is a small ball of dough left when steaming steamed buns. Since there are a lot of yeast in it, it will be used as a strain when the dough is fermented next time. This kind of steamed buns that use the dough fermented last time as bacteria is called old. Noodle steamed buns.

But now, due to troublesome preservation and other reasons, there are fewer and fewer ways to keep face-to-face introductions, and old faces have a new definition.

As long as the dough is fermented overnight, it is considered old.

What Xu Zhuo wants to do now is a new type of old noodles.

He poured the low-gluten flour into the basin, then dissolved the baking powder with warm water, added a spoonful of white sugar, stirred it evenly, and slowly poured it into the basin.

Knead the dough first, then knead the dough.

Finally, put it in a basin, cover it with plastic wrap and start to proof.

Because the old noodles are used as noodle primers, the portion does not need to be too much, because tomorrow we will add clear noodles and flour to knead and ferment again.

After putting the washbasin aside, Xu Zhuo started to work on the evening rush.

It didn't end until almost nine o'clock.

At this time, Guo Xingwang was still thinking about the barbecued pork, Xu Zhuo said to him: "I can't eat it tonight because the meat hasn't been marinated yet.

But after you come tomorrow morning, you can bake it in the oven at a temperature of [-], and turn it up and down when baking.Half an hour will do, and when I come, I will just use it to make char siew buns. "

After making arrangements, Xu Zhuo drove away and went home from get off work.

At 05:30 the next morning, Xu Zhuo came to the shop early to make barbecued pork buns.

As soon as I entered the kitchen, I smelled a good smell of barbecued pork.

Did Guo Xingwang come so early?

When he came to the oven, Xu Zhuo found that all the char siu meat had been roasted. At this moment, Guo Xingwang was sitting at the door of the backyard, and he and Jianguo were holding a sesame seed cake and eating a lot of char siu meat.

I don't know what kind of eating method this is, but it seems that the two of them ate quite happily.

Xu Zhuo didn't bother the two of them. He cut a piece of char siew and tasted it. It tasted really good, and the meat was fragrant but not greasy, very tender and smooth.

Not to mention making char siu buns, this meat is very good even if it is baked and eaten directly.

Fortunately, I marinated a little more yesterday, otherwise it would not be enough for Guo Xingwang to eat alone.

Xu Zhuo took out the noodles posted yesterday.

As soon as the plastic wrap was torn off, a strong sour smell wafted out of the basin.

This is the taste of lactic acid bacteria that occurs when the fermentation time is too long. This kind of lactic acid bacteria will destroy the gluten in the flour, resulting in a taste that is not strong.

However, this is what the char siew buns want. The less gluten, the more thoroughly it can be puffed up.

Xu Zhuo smelled the sour smell coming out of the basin, and started to knead the dough.

But before kneading, first add sugar to the old noodles and stir.

Adding white sugar will not only make the dough softer and taste better.

This step is a test of physical strength and dough kneading, because it is necessary to knead the sugar until it melts and blends with the dough.

Xu Zhuo added two or three spoonfuls of white sugar into the basin, and then began to stir in the basin with his hands.

These doughs are very soft, even a little runny, and it doesn't take much effort to mix them, and as the white sugar in the pot melts, the dough becomes even more runny.

After the sugar is completely melted in the old noodles, these old noodles become as smooth as butter and a bit sticky.

Next, it’s time to add alkaline water to it. Adding alkaline water can neutralize the sour taste in the old noodles, making the steamed pork buns taste better.

In addition, after adding alkaline water, a large amount of carbon dioxide produced after acid-base neutralization will make the dough more fluffy and delicious.

After kneading the alkaline water into the old noodles, these old noodles are almost too thin to be grasped by hand.

Then it's time to knead the dough.

Xu Zhuo added some low-gluten flour to it, added a small spoonful of baking powder, added almost a bowl of Cheng noodles and a large spoonful of lard.

The reason for adding cheng noodles is to make the taste of the pork buns more luscious and delicious, and the cheng noodles can neutralize the low gluten in the low-gluten flour, which will make the dough rise more thoroughly.

The amount of low-gluten flour is not much, and only two liang of low-gluten flour is enough for a catty of old noodles.

After all, the delicacy of barbecued pork buns is the taste of old noodles.

After re-kneading these ingredients and old noodles into a smooth dough, the dough for making char siew buns has been kneaded. Later, you only need to cut the char siu meat and mix well with the char siew sauce, and you can make the char siew buns that southerners never forget. .

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Push a book, the title of the book is "I raise spiders in Pansi Cave"

Searching for the traveler, while raising goblins in Pansi Ridge, and at the same time mixing in the heavenly court, Journey to the West + Farming + Officialdom, combined with the modern urban background, the sand sculptures throughout the story are interesting, with many innovative elements, it is worth watching.

Chapter 1130

Xu Zhuo put the dough in the basin to proof for a while, and then brought some pieces of char siu pork over.

The roasted char siew is very beautiful, with a ruddy color and an oily surface. The skin and fat parts even show that translucent state, which makes people want to eat it just by looking at it.

Because it was not long after it was baked, it was still warm and soft when held in the hand, and it did not have the hard texture of ordinary barbecue.

Putting the barbecued pork on the chopping board, Xu Zhuo began to cut the meat.

First use a slicer knife to cut the meat into thin slices of about three millimeters, and then cut into thin strips.

Before cutting it, Xu Zhuo knew that the char siew meat would be very tender, but he didn't expect it to be so tender that it didn't look like roasted meat.

The meat is very soft, cut it with a knife to the end, and when the meat slices are cut, there are grease and gravy dripping down, exuding the aroma of barbecued pork.

This taste is sweet and very pleasant, and people can't help but want to pinch a piece and taste it.

The whole piece of char siu pork is slightly tougher on the skin side, but it is not difficult to cut.

After cutting the char siew meat into slices, Xu Zhuo tidied up and cut the meat into thin strips. After cutting, put it in a basin and start mixing the stuffing.

The char siu stuffing is very easy to mix, just put the same amount of char siew in the pot.

These char siew gorgons were prepared yesterday, and they were still trembling when they were taken out of the refrigerator, like jelly.

After putting the same amount of char siew gorgon into the basin, Xu Zhuo used a small spoon to stir the meat and gorgon evenly, and the char siu stuffing was ready.

Then he took out the dough in the basin, kneaded it into long strips, and then squeezed it into dough by hand.

The dough does not need to be too large, because the pork buns will expand rapidly after being placed in the steamer. If the dough is too large, it will not fit in the cage.

Xu Zhuo flattened the dough with his hands, then flattened it slightly with a rolling pin, and it was ready for wrapping.

He used a spoon to dig out a little char siu stuffing and put it in the middle of the dough, and then wrapped the cha siu buns like buns, and made thin folds.

The pleats must be pinched evenly so that the flower will have three petals.

If it is uneven, it may have two or four petals, which are unqualified in the evaluation of barbecued pork buns.