flstandardbreds Chapter 176 The Ugly Bun That Was Replicated
Chapter 176 The Ugly Bun That Was Replicated
"You're back at the right time. Where's my pork?" Zhao Xiaojing heard the noise and walked out of the kitchen and came to the front door. She looked at the full cart of ingredients and looked into the stall cart.
"You only know pork. I think you are just a piece of pork!" Su Yuchen said with a slanted corner of his mouth, "Why don't you ask me if I'm hungry? Aren't you tired of being a mule pulling such a large cart of food every day?"
"I'm in a hurry to cook for our mule. I've kneaded the dough and cooked the cornmeal. I'm just waiting for your pork to be used as the stuffing!" Zhao Xiaojing smiled and patted Su Yuchen's shoulder. "Don't you want to eat the buns? Hurry up and find some meat for me!"
"Take it! I want to eat five later!" Su Yuchen was satisfied. He accurately took out a piece of pork in a red plastic bag and stuffed it into Zhao Xiaojing's hand, then began to move the ingredients.
Zhao Xiaojing took the pork and went to the kitchen. She used the quick module to wash it, cut it into small pieces, and then started chopping the stuffing.
In fact, you can just ask the pork seller to grind the stuffing with a meat grinder, or you can use the quick module to process it into minced meat directly. But Zhao Xiaojing always feels that the stuffing ground by machine is soulless. The stuffing she chops herself tastes chewier. Anyway, she is eating it herself and the number of packages she needs to make is small, so Zhao Xiaojing just does it herself.
After processing three pounds of pork into small pieces, Zhao Xiaojing operated with two knives. After the horseshoe knives made neat and orderly sounds for a while, the meat filling with a little graininess was perfectly presented in front of her.
Then turn on the heat again for the pan that has just fried the scallions, ginger and onions. When the pan is hot, add the minced meat and stir-fry until it changes color. Then add salt, five-spice powder, light soy sauce, dark soy sauce and other seasonings and continue to stir-fry. Then add the vermicelli, stir-fry quickly and evenly, then turn off the heat to prevent the vermicelli from becoming soft and mushy if fried for too long.
Zhao Xiaojing turned off the fire, put the fried fillings in a bowl to cool, then took out the dough that had been proofed, kneaded it into a smooth dough on the chopping board, then rolled the dough into strips and cut it into pieces.
When cutting the dough, Zhao Xiaojing left a piece and cut it into two small pieces the size of half a fist, preparing to make two unleavened steamed buns.
Originally, Zhao Xiaojing planned to knead the dough again after finishing her work in the afternoon or evening, and then ferment it according to the normal steps to make soft steamed buns. But when she was cutting them, she suddenly became curious about the taste of the steamed buns with unleavened dough, which was said to be so choking that one would die. She happened to have some unleavened dough on her hands, so she cut two to try.
Use a rolling pin to roll the cut dough into round thin skins. Roll out about 40 pieces. Wrap the fillings on them one by one, making them into crooked folds. Then knead the remaining two pieces of dough into round balls and put them in the steamer together.
After the water boiled and steamed for about twelve minutes, Zhao Xiaojing turned off the fire and took out a basket of steaming buns and two slightly larger round dough balls from the pot.
At this time, Su Yuchen had already cleaned thirty pig feet, sixty to seventy kilograms of chopped chicken and beef, and placed them in a large steel basin to soak the blood.
Zhao Xiaojing picked up a large plate of kimchi she had made the day before, and the last bit of spicy and sour cabbage shreds, and served the cornmeal that was no longer so hot.
"Eat, eat!" Zhao Xiaojing brought the dishes to the hall one by one and shouted to Su Yuchen who was still preparing the side dishes for the stew pot.
Su Yuchen turned around and washed his hands immediately, then sat down opposite Zhao Xiaojing and excitedly prepared to take the buns.
"Puff!" Su Yuchen's hand had just been half stretched out when he looked closely at Baozi's appearance and immediately couldn't stop laughing.
"Is this a bun? Can a bun look like this?" Su Yuchen couldn't help laughing, and picked up a bun that was neither round nor square, and was mottled with oil. He just took it in his hand and put it down again. "Hiss, it's so hot!"
"Nonsense, this is fresh out of the pot!" Zhao Xiaojing smiled secretly, "This bun is the specialty of Sister Hou on the construction site. Don't be fooled by its ugliness, it's ugly in a unique way, and not everyone can make it.
I learned it from her on purpose. The shape and appearance are exactly what she imitated. It’s not ugly and it tastes good!”
"Really? Then I'll have to taste it when it cools down." Su Yuchen stared at the buns with interest for several times. Seeing that he couldn't eat it for the time being, he picked up the bowl of porridge and tested the temperature of the cornmeal with his lips. Only then did he take a big sip with confidence and picked up a piece of spicy and sour cabbage shreds with chopsticks.
After taking a few mouthfuls of porridge and side dishes, Su Yuchen suddenly felt a sense of leisure and slowness.
The so-called light porridge and side dishes have a pure and pleasant taste. It is probably this simple taste that slowly blooms from the taste buds, then warms from the stomach to the heart, giving people a light feeling of satisfaction and joy.
"It's so delicious! But the pickled shredded cabbage is consumed a little quickly. A whole pot of it was finished in a day and a half. But it's a good thing that the customers like it, and it's not expensive. The weather is fine now, shall we pickle the duck eggs this time?" Su Yuchen asked.
Last time it rained, Zhao Xiaojing bought 100 duck eggs to pickle them, but pickled duck eggs need to be washed on a sunny day and placed in the sun to dry. So she only made cabbage that day, and the 100 duck eggs were still in the cardboard box.
"I'll pickle the fruits in the afternoon. We don't need to make much syrup today. Use the machine to process the fruits. You make the jelly and cook the small ingredients. I'll make the jam and that will be enough. There will still be time left to make duck eggs." Zhao Xiaojing said after thinking for a while.
Although the pickled shredded cabbage has been consumed, there are still two large clay jars of kimchi. Now is the time when the kimchi is delicious, so it is a good time to take them out as new buffet side dishes and change the variety to create a sense of freshness. Then make them all again when everyone has finished eating.
The duck eggs are actually not complicated. Cleaning them seems to take time, but Zhao Xiaojing has a quick module, so these things only take a few seconds. If it weren't for the purpose of concealing her tracks, she could even use the module to process them and dry them in the sun now.
"It's almost done, you can eat it." Zhao Xiaojing touched the bun with her hand, and after feeling that it was not hot, she took one and handed it to Su Yuchen.
Su Yuchen immediately took it excitedly and carefully tore off a small piece of skin with his hands.
As the skin is torn open, a stream of hot air emanates from the bun filling, and at the same time a rich aroma hits you in the face.
When torn open, the crystal clear vermicelli inside is interspersed among the sauce-colored meat particles. The bun skin is thin and is still stained with the soup steamed from the fillings. Although the shape of the buns is weird, the visual impact brought by the full fillings at this moment makes people only want to eat it immediately, and completely forget how funny it looked when they first saw it.
"So delicious! You can tell it's fresh pork. The freshly made buns are delicious. The treatment at the construction site is so good!" Su Yuchen exclaimed.
"Yes, Sister Geng's steamed buns are great too. Now that I think about it, the food on the construction site is really good." Zhao Xiaojing responded while eating the buns and savoring them carefully.
Although she learned how to make steamed buns from Hou Guihua, people are not machines. The same ingredients taste different when made by different people. She had experienced this deeply when she was working on the construction site.