Food: The super chef just wants to set up a stall leisurely

Chapter 200: Rolling out the dough successfully!

At two o'clock in the afternoon, six people sat in a circle around the table, leaned back in their chairs and burped.

Zhao Xiaojing's old duck soup is cooked to perfection, the duck is fresh enough, and she specially selects ducks that are over one year old. The stewed duck tastes quite delicious and is especially nourishing to eat in this season.

There was a whole pot of duck soup, and Zhao Xiaojing specially used the largest casserole to stew it. The six people each had two bowls at the beginning. At first, they rushed to eat the radish, then the duck meat, and later Wu Kaile even ate the ginger slices. In the end, there was no residue left in the pot.

In addition, in response to everyone's request, Zhao Xiaojing made stir-fried pork with chili and stir-fried beef, and Yun Yongyuan fried two vegetarian dishes.

Wu Kaile ate voraciously and was deeply conquered by his first working meal.

First, there is the clear and mellow old duck soup. Not only is there no fishy smell, but the duck flavor is also very strong. It is said that only salt and pepper are added, but even though the soup is light, it tastes fragrant. You can taste the duck meat in every sip, and the more you drink, the more addictive it becomes.

Not to mention the radish inside, which was sweet and juicy and absorbed enough broth. It was even more delicious than the meat and was gone before you knew it.

Not to mention the spicy stir-fried beef and pepper fried pork that Sihasha couldn't control herself from eating. They were spicy without the taste of heavy seasoning. Every bite was fresh and fragrant, and refreshing and crispy. The quality of the vegetables was much better than that of ordinary restaurants.

Wu Kaile ate two bowls of rice with vegetables, and then he followed Su Yuchen's example and mixed the rice with soup, and unknowingly ate another bowl and a half.

In the end, the six people leaned back in their chairs and didn't want to move.

"I can do this job until I retire. Hiccup." Wu Kaile had more to say. A working meal made him thank himself again for his decision to follow Ouyang Yidan.

By the time everyone had finally rested and cleaned the kitchen, it was already two forty.

Su Yuchen went out to the grocery market to check the cash register, while Zhao Xiaojing stayed in the kitchen to continue working overtime on the soup dumplings.

Su Yuchen had already peeled the water chestnuts in the kitchen for breakfast this morning. If he didn't eat them, they would go bad. However, he plunged into the virtual space and found that the water chestnuts in the virtual space were still the same as when he had just bought them.

This time, Zhao Xiaojing kneaded the dough first. She followed the instructions of the chef at Gushanfeng Restaurant to use half boiling water and half cold water. She added salt to the cold water part, then added cooking oil, and mixed the mixture together to form a dough.

After kneading the dough, Zhao Xiaojing put it in a bowl to let it rise before starting to make the jelly.

Today's main purpose is to test the dough, so Zhao Xiaojing no longer worries about the jelly and filling, nor does she crush them for filtering. She directly uses the soup made from pig skin to make jelly, and the filling is directly crushed using the quick module and prepared in a 1:1:1 ratio of water chestnuts, meat filling and jelly.

Three hours later, the jelly was frozen. Zhao Xiaojing quit the carving course, mixed the fillings with a module in one second, and started rolling out the dough.

Yangcheng, where Zhao Xiaojing has lived since she was a child, belongs to the Central Plains. The people in the Central Plains are far inferior to those in the north, where every family has a mastery of making noodles. But they are relatively stronger than those in the south, where people pay more attention to toppings and prefer rice. If they work hard, they can do relatively well.

The same goes for Zhao Xiaojing's noodle making skills. She can make dough, steam buns, steamed buns, and fry dough sticks. After making sugar water for a while, she has become a little more proficient in it and can be considered presentable.

But if she were to compare her food with the noodles from Wang Jiandang's hometown, Henan Province, she could only be considered a middle-to-lower-level player at best. If she wanted to make the Henan Province soup dumplings that Wang Jiandang liked, she would first have to put in some effort in making the dough.

Zhao Xiaojing made improvements one by one according to the suggestions made by the pastry chef right from the moment she started kneading the dough. When rolling out the dough, she tried even harder to find the feeling that the pastry chef had described, that it was slightly thick in the middle and tender around the edges.

The buns made before could not have the same thickness, so Zhao Xiaojing cut the dough into two-thirds of the previous size. After rolling it into small round doughs, she took the rolling pin in one hand and rolled the dough with the other hand, and began to roll it carefully.

Zhao Xiaojing rolled it several more times based on the original thickness. She felt it was about right several times, but when she picked it up to take a look, it still felt thick, so she put the dough down and continued rolling it.

However, when I put down the dough for the third time to continue pursuing thinness, the dough finally broke under the heavy load.

Zhao Xiaojing silently observed the thickness of the broken dough and was more careful when rolling it again. She repeatedly tested the edge close to the thickness of the broken dough, and the dough broke again.

Zhao Xiaojing continued...

When I rolled it for the sixth time, I finally found the critical value between breaking and not breaking the dough, and the dough in my hands became thin and round.

Zhao Xiaojing directly wrapped the fillings and steamed them in a pot, then opened the pot after ten minutes.

This time the dough broke from the bottom.

Thick in the middle and thin at the edges, Zhao Xiaojing was busy rolling it thin but didn't leave enough thickness in the middle...

Zhao Xiaojing comes again...

This time it was still broken when it came out of the pot, broken from the top, but the thickness of the skin was just right.

Zhao Xiaojing continues to start over...

Zhao Xiaojing didn't stop until she had tried dough of different thicknesses. She frowned and thought hard.

The thicker the soup dumplings are, the better. They can indeed hold the soup, but the texture is average and is definitely not so tender that it can be blown away. Once they are rolled out thin, the skin is fine, but the soup dumplings start to break to varying degrees and leak soup.

It’s still what the noodle master said, the problem is the toughness of the dough.

Zhao Xiaojing started directly from the beginning.

Knead the dough again, adjust the ratio of cold and hot water, use different ratios of water and dough, make several pots, label them respectively, and then continue to enter the learning module, wait for the dough to rest for two hours, then cut the dough into pieces, roll out the dough, rewrap the fillings and steam them...

After repeating this process for more than 40 hours, Zhao Xiaojing opened the lid of the pot and held up the soup dumplings that she had made who knows how many hundred times, with a look of anticipation on her face.

The dough is visibly thin this time! After steaming, the soup dumplings are plump, and you can see the soup inside when you shine light through them. The slightly thick bottom is just enough to support the plump soup and fillings, and the skin around them is so thin that it breaks with a slight bite.

Hard work pays off, and I finally succeeded in rolling out the dough!

Zhao Xiaojing endured the scalding sensation and sipped the soup. After sipng the soup, she began to slowly taste the entire soup dumpling from the skin to the filling.

The skin is indeed thin enough. Although Zhao Xiaojing has never tasted how thin the soup dumplings in Henan Province are, she has tasted the best soup dumplings. The skin is the thinnest, soft and chewy, and the best tasting soup dumpling skin she has ever tasted!

But the reason why I only praise the skin is because the only advantage is that the skin is thin enough.

This time, when she ate the whole soup dumpling, Zhao Xiaojing was finally able to taste the soup and fillings carefully. She found that her last feeling was correct, it was indeed very ordinary.

First of all, the soup is not fresh enough. Although the fat in the jelly has been removed, drinking the soup still feels like drinking pure oil, and it does not have the fresh soup taste as imagined.