Then Xu Zhuo held a knife in both hands and started chopping stuffing.

When he was busy, Wei Junming walked in.

"Don't chop the meat stuffing too finely, especially the steamed stuffed bun stuffing. If it's too fine, it will affect the taste."

When the chopping was almost done, Wei Junming told Xu Zhuo to stop.

Put the minced meat into the basin, just when the pepper water is soaked to taste, start to make the minced meat.

Under Wei Junming's instruction, Xu Zhuo began to add various condiments to the meat stuffing.

Salt, cooking wine, oyster sauce, pepper, soy sauce, a little sugar.

Then stir in one direction.

In the process of stirring, add pepper water in small and frequent ways.

The minced meat was very watery, and Xu Zhuo almost used up a bowl of pepper water before he could make the minced meat.

The beaten minced meat is stirred with obvious resistance, which is what experts call strength.

Boss Xu's arms were sore when he made meat stuffing for the first time.

He said with some emotion: "It's really not easy to eat delicious food."

Wei Junming nodded: "Delicious food is either expensive or troublesome, or both expensive and troublesome. But the more troublesome it is, the more fulfilling it is to eat."

"Payment and return are always directly proportional!"

Boss Xu next to the system: emmmmm...

If I want to refute, will I be reported as coercion?

Chapter 094 The difference between meat and vegetarian stuffing

Put the minced meat in the freezer and start preparing the side dishes for the stuffing.

Clean and chop the beans first, then squeeze out as much water as possible.

The purpose of this is to allow the dried beans and beans to absorb the soup in the meat filling, and the taste will become better.

After the dried Sophora japonica is soaked, wash it and squeeze out the water.

It is said to be Sophora japonica buns, but Sophora japonica is just an ingredient.

Because there is no need to put too much, there will be a sweet fragrance of Sophora japonica in the buns, which is very appetizing.

After all, this thing is relatively small and cannot be eaten all at once.

Moreover, Sophora japonica is cold in nature, and if you eat too much, it is easy to stimulate the stomach and cause indigestion.

After the Sophora japonica dried up the water, Xu Zhuo removed the roots of the soaked fungus and chopped them into pieces, and then blanched the pork belly cubes that had been soaked for nearly an hour while the noodles were not fully proofed.

You can't patronize the buns and forget the braised pork.

It doesn't matter whether you eat the buns or not, but if you don't make the braised pork in a hurry, it will affect the business too much.

First cut the whole piece of pork belly into large pieces, and then start to blanch.

There is more meat today than yesterday, which makes Wei Junming a little unbelievable.

"I made so many yesterday, and they were all sold out?"

Xu Zhuo nodded: "Not only are they all sold out, but I made another pot in the afternoon, and it was still sold out, and not only the braised pork, but also the rice, cold noodles, sheep's trotters, and various cold dishes are all sold out."

This made Wei Junming suddenly surprised.

To be honest, he knew that Braised Pork Rice would be popular, after all, the taste was there.

But I didn't expect it to be a hit at all.

Perhaps this is the advantage of being close to the school.

There are many young people, and it is easy to have a cascading effect.

However, selling braised pork rice is still a bit monotonous, so Xu Zhuo has to try his best to master other dishes.

Of course, even learning is not now.

In the past few days, Xu Zhuo had to make good money by taking advantage of the popularity of Braised Pork Rice.

It's never too late to learn when the heat drops.

After the meat is blanched, the noodles are almost ready.

Xu Zhuo kneaded the dough first, and then made the stewed pork later.

The noodles used for steaming buns don’t need to be kneaded too hard, just dig out the dough from the basin and knead the dough with dry flour until it doesn’t stick to your hands.

Fat buns are particular about soft skin and full of fillings.

Kneading for too long will make the dough tough and not beautiful.

While Xu Zhuo was kneading the dough, Wei Junming began to adjust the filling.

He first took the minced meat out of the refrigerator, poured in dried beans, dried Sophora japonica flowers and chopped fungus, cracked an egg, and finally sprinkled in chopped green onion.

The minced green onion cannot be added to the meat stuffing in advance, because it will have a smell of rotten onion after a long time.

It can only be added when wrapping, so that the onion fragrance can come out.

Add another spoonful of salt to the basin, pour in sesame oil and a large spoonful of cooked lard.

Among dried vegetables, dried beans are a very magical existence.

No matter what it is paired with, it needs a lot of fat to taste.

For example, fried bacon with dried beans, stewed meat with dried beans, and stewed pork ribs with dried beans are all such dishes.

Now making buns, you also need to add fat to make them delicious.

After the filling is fully mixed, it can be wrapped.

Many people think that stuffing with vegetarian stuffing is easier than stuffing with meat, but this is wrong.

Regardless of dumplings or steamed stuffed buns, meat fillings are simpler than plain fillings, because the meat fillings have already been beaten and are more lumpy.

The eggs and leeks in the vegetarian stuffing are loose and will spill out if you are not careful.

Xu Zhuo kneaded the dough into long strips, made small batches of uniform size, and then used a small rolling pin to roll the dough into a dough that was thin on both sides and thick in the middle.

Wei Junming took the dough and started wrapping it.

He held the dough in the palm of his hand, dug some fillings into it with the other hand, and then began to pinch the folds along one corner of the dough.

After pinching enough, the buns are wrapped.

He is not familiar with Bai'an, and his way of kneading buns is very ordinary.

However, if you eat it for your own family, you don't pay attention to the external beauty, and the fillings are affordable.

The father and the son rolled the leather and the bag, and they cooperated very well.

The wrapped buns are put directly into the basket, but the fire cannot be steamed at this moment, and the fire can only be turned on after 10 minutes of proofing.

After wrapping the meat stuffing, it's time for the vegetarian stuffing.

While Xu Zhuo was rolling out the dough, Wei Junming took a kitchen knife and chopped up the leeks that had been washed long ago.

Regardless of stuffed stuffed buns or dumplings, leeks cannot be cut in advance, it is best to cut them before making the dumplings.

Put the chopped leeks in a pot, and immediately pour a spoonful of cooked peanut oil on it.

This has two purposes, one is to increase the aroma, and the other is to lock the water in the leek leaves to prevent the leeks from getting water.

The most common problem for novices to make stuffing is that the leeks get water. It’s okay at the beginning, but the longer the time, the more water will be in the stuffing.

The reason for this is that the cut leeks are not poured with oil, and after the salt is sprinkled, the salt causes the water loss in the leek leaves.

Not only is it difficult to make when wrapping, but the taste will be greatly reduced after steaming, and the umami taste of leeks will be lost.

Mix the oil in the leek well, then add the cooled and chopped scrambled eggs, dried Sophora japonica, and chopped fungus.

In order to increase the stickiness of the filling, you can also beat a raw egg in here.

Then there is the seasoning.

Salt, light soy sauce, oyster sauce, sesame oil, five-spice powder, minced green onion and ginger, and a little sugar for freshness.

If you want to eat three delicacies, you can also add a handful of dried shrimps or dried shrimps.

But today I mainly eat the flavor of Sophora japonica, Wei Junming didn't add it.

The same is true for not adding shiitake mushrooms today, lest the shiitake mushrooms take away the fragrance of Sophora japonica.

After stirring well, the filling is ready.

At this moment, Xu Zhuo has already rolled out all the dough, and the two of them made it together, and the speed has increased a lot.

After wrapping up the vegetarian stuffing, it's time for the meat buns to rise.

Wei Junming turned on the fire and started steaming the buns.

Xu Zhuo started to cut the meat.

Put the meat stew on later, just in time to eat the buns.

Two do not delay.

Onions are still used to make stewed pork today, because Chen Guifang replied that the shallots would not be delivered until this evening at the earliest.

She was very curious about Xu Zhuo asking for shallots.

She even kindly reminded Xu Zhuo not to be greedy, Fujian cuisine is not easy to cook, so don't aim too high.

Boss Xu was dumbfounded.

Do you want to learn Hokkien cuisine if you want a red onion?

So if I pick up a mouse pad, do I have to match it with a computer?

While Boss Xu was complaining in his heart, Yu Keke and Sun Panpan ran in.

"Where's the bun? Where's the bun? I want to eat the bun!"

The two girls obviously didn't get enough sleep, and they were yawning while looking for buns.

Xu Zhuo pointed to the steamer on the stove: "Wait a little longer, it will take another 10 minutes."

Sun Panpan walked out as soon as he heard it: "I'll take a nap outside for a while, then call me..."

Yu Keke yawned and wanted to go out for a while, but when he saw Xu Zhuo was cutting meat, he wanted to brush his presence.

She straightened her hair and clothes, trying to look as cute as possible.

Then he walked slowly in front of Xu Zhuo.

My mind was racking my brains to think of something to talk about.

As a result, when she was thinking hard, Xu Zhuo spoke first.

"Go and wash your face, you have gum in the corner of your eye..."

Chapter 095 "The steamed buns are ready, come and eat!"

Yu Keke ran to the bathroom in a hurry.

It took a long time before sneaking out from inside.

She took out a small mirror from her bag and looked left and right, but she was still not sure if her face was washed.

As a last resort, the girl woke up Sun Panpan who was sleeping soundly lying on the counter.

"Panpan, don't sleep..."

Sun Panpan sat up excitedly: "The buns are steamed?"

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