A gourmet master who started by visiting restaurants

At around five o'clock in the morning, Yu Wei got up, washed and went downstairs to prepare dumplings.

There are still some leftover ingredients in the kitchen, some pork, and two lotus roots placed in the corner.

Lotus roots can be stored for several days, so you don’t need to buy them every day.

Although there is no pasta in the store, there is still a big bag of flour, which can help with frying.

After washing his hands and putting on an apron, Yu Wei took a small basin and started kneading the dough.

You definitely can’t buy dumpling wrappers now, so you can only make them yourself.

Pour in the flour, add a little salt, then beat three egg whites into it, and then pour in room temperature drinking water, which is what people often call cold boiling water.

The dough made by kneading noodles with warm water will be sticky, while the dough kneaded by hot water will be hot and has no chewy texture. Therefore, basically when making noodles, dumpling wrappers and wonton wrappers, cold water is used to knead the dough.

Dough kneading also requires careful technique. After Yu Wei kneaded the dough, he put the dough into an iron basin, covered it with plastic wrap and let it rest.

Then you have to deal with the meat filling first.

Boiling water in a pot, Yu Wei just used an induction cooker to boil some water, and then sprinkled a few Sichuan peppercorns into it. The soaked Sichuan peppercorn water was added to the meat filling to remove the fishy smell and increase the aroma, and also to add some spiciness to the meat filling.

This is a different feeling than adding chili pepper. Although Sichuan peppercorns are numb, they also have a hint of spicy flavor. They are a good product for removing fishy smell. However, many places will directly add Sichuan peppercorn powder.

Pour the pepper water into a bowl and let it cool down.

Yu Wei took out the pork from the refrigerator.

This is a piece of front meat, which is pork leg. It was originally reserved for braised pork, but since the store is closed today, it is naturally not used.

Yu Wei cut the meat into pieces and then slowly chopped it up.

In fact, the front meat is also very suitable for making dumpling fillings, because it tastes very good because it is fat and thin.

While Yu Wei was chopping the meat, a voice suddenly sounded.

"It's so early, what are you chopping?"

"Chop the meat filling and make some dumplings."

"Hmm~"

Yu Wenhai did not turn around and leave, but walked closer silently, and then stared at Yu Wei as he chopped the minced meat.

Yu Wei didn't care. After mincing the meat filling, he turned around and picked up the lotus root from the ground. He changed his knife and cut a section of the lotus root.

Then peel and cut into small cubes.

The diced lotus roots should be soaked in hot water immediately, and some salt and two drops of vinegar should be added.

Because there is a substance in lotus root that is easy to oxidize. After oxidation, lotus root will become dark, which is often said that lotus root turns black when fried.

Therefore, it is the best way to isolate the air with water, and hot water can also inactivate the phenol oxidase inside the lotus root.

After completing this step, Yu Wei will start stirring the meat filling.

Put the minced meat filling into the basin. Yu Wei inserted his chopsticks into it and started stirring. While stirring, he added some pepper water. The pepper water could not be poured in all at once. The meat filling should be allowed to slowly dissolve. This pepper water is "eaten".

The dumplings cooked in this way will have more juicy fillings.

If you add it all at once, the meat filling will not be stirred well.

And it is best to stir the meat filling in one direction, so that the meat filling will have better stickiness.

After stirring evenly, Yu Wei began to season.

Salt, white sugar, light soy sauce, a little dark soy sauce, oyster sauce, soy sauce, and pepper are all mixed into the meat filling.

Yu Wei picked up a handful of minced meat and threw it hard into the basin, so that he could get even more excited.

After the meat filling was mixed, Yu Wei fished out the diced lotus root from the water. Now the diced lotus root was as white as new, so there was no need to worry about oxidation.

After adding the lotus root to the meat filling and mixing evenly, Yu Wei chopped a lot of green onion and sprinkled it.

After mixing everything evenly, Yu Wei finally poured a spoonful of cooked oil on top.

The so-called cooked oil is cooked oil. The feeling of cooked oil and raw oil are different. Pour the oil on it, which can reduce the connection between the meat filling and the air, and also reduce the oxidation.

After making the meat filling, Yu Wei took out the dough that had risen and kneaded it again. After kneading, it still needed to rest a little, but this time there was no need to put it in a basin and seal it with plastic wrap.

At this time, Yu Wenhai suddenly asked: "When will you make noodles?"

"I learned it myself." Did Yu Wei go to see Yu Wenhai?

"Then I'll teach you, why don't you learn?"

Yu Wei didn't say anything. It can't be said that you don't teach well in a systematic way.

I am afraid that the seven wolves will be drawn out in the next second.

But Yu Wei thought about it and finally said: "Your way is not suitable for me."

After saying that, Yu Wei found the rolling pin in the kitchen, washed it, wiped it clean and put it aside.

Cut the kneaded dough into large pieces, then roll it into strips on both sides, then cut it into small pieces with a knife, so that you can start rolling out the dumpling wrappers.

Yu Wenhai watched Yu Wei roll out each dough ball into evenly thick dumpling skins, and he couldn't help but sigh in his heart.

He suddenly felt that he might really not be able to teach others, so Yu Wei had been like a piece of rotten wood under his hands over the years.

Yu Wenhai began to doubt himself constantly.

Before he could turn around and leave, Zhou Liping walked out from the side. She gently patted Yu Wenhai on the shoulder and raised her head to look at her husband.

Yu Wenhai seemed to read something in her eyes: This is our child, and he will always grow toward the sky like a big tree.

The protagonist Yu Wei is still rolling out the dough.

He raised his head casually and saw the two old men standing together staring at him rolling out dough.

"Don't worry about it, okay? Help me make the dumplings. I made a pork and lotus root stuffing."

Zhou Liping walked over with a smile.

"You brat, I don't usually see you making breakfast. Why did you get up so early today to make dumplings?"

Yu Wei raised his head expressionlessly and said, "The future daughter-in-law you miss most wants to eat dumplings, what do you say?"

"It's Wanwan, you really have the same virtues as your father~" Zhou Liping suddenly realized.

When Yu Wei heard this, he couldn't help but look at Yu Wenhai.

"My dad? What did he do before?"

"At that time, I was working as a salesperson in the Friendship Store. Your dad often gave me breakfast. He also said that he made too much and gave it to me when he passed by. I knew what he wanted to do when I saw it. But the breakfast your dad used to make was There are quite a lot of styles, and I was deceived by him if I wasn’t careful.”

When Yu Wei heard this, he couldn't help but feel happy. As expected, cooking students all like to use delicious food to pick up girls.

However, Yu Wei thought about it and realized that strictly speaking, he also relied on cooking to capture Cheng Wanwan's heart.

If you say you can't cook, then you'll have to take another path.

"Okay, okay, let's make the dumplings first. Do you want fried or steamed ones?"

"Yeah, boiled in water."