Chapter 99 Four ways to eat mutton soaked buns (please subscribe, monthly tickets!)

Author: Heart of Light and Darkness

Chapter 99 Four ways to eat mutton soaked buns (please subscribe, monthly tickets!)

Zhouzhou suddenly became a flying elf

At this stage, you have to divide it into three times. There are seven kinds of large ingredients used. The amount of each one and the timing of water entering the water are given!

There is no time to weigh it. The soup pot is still slightly boiling under medium heat, so when the heat arrives, you have to salt and feed without hesitation. It depends on experience and quick methods.

Zhou Zhou stepped on the footstool, staring at the boiling soup with his eyes tightly. The fat man held a tray with salt and various large ingredients in his hand, and held it high to his hand. Suddenly, he felt a "whisper" sound in his ear. The boss's hand had already passed the salt basin, and a handful of low-iodine refined salt had been put into the soup pot.

Zhouzhou's right hand is like a computer-precise robot arm, and he can easily grab it and get the right amount. Grass fruit, cinnamon, star anise, fennel, pepper, cardamom, and a total of seven kinds of big ingredients in his hand. After singing and I will appear, the right hand stops and puts it in a row, and suddenly puts one or two big ingredients in a row, and then stops for more than ten seconds.

Suddenly, I grabbed a handful of peppercorns and put them into the soup pot. I sniffed them a few times, and threw a few grass fruits that had peeled off the bitter seeds into the boiling bubbles in the pot.

It is definitely not just about putting large materials into it, let alone using material bags!

This is because when adding spices, the order, the time, and the water temperature of the ingredients are very particular. Moreover, there are also similar sayings of "monarch, minister, assistant, and envoy" in Chinese medicine. If the number of times and portions are wrong, the soup will become mediocre.

With the same meat and bones, the same large ingredients, and even the same Chang'an water, why can't ordinary chefs beat those old brands? The subtle differences are here!

Even if the fat man raised his toes, he couldn't see Zhouzhou's technique clearly, so he had long been lying flat and scattered. Xie Guangyun and He Wuhuo took a few steps back and stared at Zhouzhou's wrist without blinking. However, Zhouzhou's technique was too fast, so he could only look at it.

The aroma changes in the soup pot should be described as "a hundred turns and a thousand times". When the first handful of salt is added, the taste of beef and mutton becomes much stronger. When a large amount of ingredients is put into it, the aroma in the soup pot begins to undergo a complex evolution.

Based on the smell of the two special first-class chefs, it is easy to judge that Zhouzhou has fully grasped the ratio of various spices and the division between the monarch and the ministers, so the aroma that emerges from the soup pot can be rich in layers but not messy, and the pulse fragrance is clear but without the feeling of chaos.

Xie Guangyun couldn't help but burst into praise. He was familiar with Northwest cuisine, so he naturally had eaten several time-honored mutton soup buns in Chang'an. The pure taste even made him unforgettable to this day.

But when Zhouzhou used the second handful of salt, he knew that these so-called time-honored brands were just that. The bottom of the soap bun soup they were proud of was actually tied up by a soup pot in the kitchen in the train.

When Zhouzhou took out all the big ingredients that had been exhausted and used the third handful of salt, Xie Guangyun closed his eyes.

This guy who can surpass Changan’s old brand in just a short time is terrible!

He knew it would be useless to watch it again. Soup is a cooking technique that is more difficult to master than cooking. With the experience and techniques shown by Zhouzhou, even if he teaches him step by step, it depends on whether he can understand it!

It seems like a chef can do something like hanging soup, but to accurately control the heat and grasp the fleeting timing of salt and ingredients, it depends on talent and understanding.

Xie Guangyun looked at He Wuhuo helplessly beside him, and both of them sighed softly. This is the powerful part of Zhouzhou. What's the use of hard work? It can't stand the other person's talent to suppress it!

After putting the third handful of salt in the soup pot, you need to simmer over low heat for about three hours before you can make the most essential oil and fat oil of mutton soaked buns;

At this time, you can prepare the tuotuo steamed buns for soaking buns. The dough of 100% fermented nine-point raw has been matched in advance and the fat man, the tireless chef, has been kneaded initially. Zhouzhou only needs to perform the key "layer kneading" and hand it over to Xie Guangyun, a good-looking man.

Although the Tuotuo steamed buns used for mutton soup buns are also very particular, the most important thing is the soup pot and the subsequent "boiled buns". It was no problem to hand them directly to Xie Guangyun, but who made Zhouzhou become a patient with "obsessive-compulsive perfection" under the crazy praise of the passengers?

Therefore, he decided to complete the key steps himself.

Although his Bai Case skill is still at the second level, he is close to the first level of Bai Case master under the bond bonus of the fat man, not to mention the hundred years of experience bonus from top recipes. Once the Bai Case method is used, it will be more ornamental than when I was just hanging the soup.

Tuotuo buns are also divided into soft and hard types. The latter is naturally the latter used to cook mutton soy buns, but hard is not enough. You also have to be tough and have a layered taste. This requires multiple pounding, kneading, rolling, and layering!

Although they are all basic skills on the white table, Xie Guangyun feels that I can do it, but it is unique in Zhouzhou's hands. A large ball of dough with hundreds of kilograms is randomly flattened and rounded in Zhouzhou's hands, punching and throwing, and even the sound of the dough is unique. In addition, this chef is a little handsome, that is super Nice.

After Zhou Zhou personally laminated the dough, he pushed it to Xie Guangyun. Then he took the new dough that the fat man had initially kneaded and continued to apply it to the tuotuo cakes that need to be consumed today. He always had to prepare enough to complete it.

After processing a few balls of flour, Zhouzhou handed over the kneading and baking procedure to the three assistant chefs; there were thousands of passengers on x164. If he did everything himself, he was afraid that he would become the second Zhuge Liang who would devote himself to his work sooner or later.

Until seven o'clock in the morning, more than 600 Tuotuo buns had been released. With these buns as the base, they only need to be roasted as they are used and can meet the needs of passengers.

Judging by the aroma overflowing in the soup pot, it was time to 'fuel', and Zhou Zhou stood on the foot mat once again.

The so-called "oiling oil" means making the oil and fat oil in the soup pot; whether a bowl of soaked buns is delicious, the soup base is the first, the second is the second, and the third is the third is the boiling buns.

However, whether the steamed bun is cooked well is closely related to "oiling".

The first thing Zhouzhou needs to produce is ‘Essential Oil’.

At this time, a layer of liquid oil composed of bone marrow oil and meat oil will appear on the surface of the soup liquid that has been boiled to the heat, which is the so-called "clear oil"; when the mutton soaking steamed buns are cooked, "clear oil" must be put into the pot, so the quality of the clear oil will directly affect the quality of a bowl of mutton soaking steamed buns.

The authentic mutton soup buns in Chang'an have built a huge forest, so all kinds of birds are out. There are many soup bun shops located next to attractions and stations that specifically trap outsiders. They don't know how to use the boiled "clear oil" into the pot. It's a conscience to not use genetically modified soybean oil.

So before eating steamed buns, you must stand next to the steamed buns and take a look at them a few times, just to see if he will put oil into the small pot of steamed buns, and also to see clearly what oil he is putting. If you find that he simply doesn't put it or the oil he puts is wrong, you can turn your head and leave to make sure it's right.

After making the oil out, put it in a large stainless steel basin and place it on one side, the semi-solid shape of the bottom is the "fat oil". It is more complicated to apply "fat oil". After making a spoonful, you must gently rub the solid part with your fingers. This step is called "fat oil".

There is a layer of cloud skin on this thing that can't be rubbed anyway. It's like a porridge skin floating on the porridge. Some people may still like to eat it, but this layer of fat-flowered cloud skin is not clean and must be discarded.

Only when these two types of oils are available can the basic conditions for cooking steamed buns be considered as if they were to have them; but the two oils must be put three times. When starting to cook steamed buns, the bright oil used to "moisten the pot" should be added. Before the boiled steamed buns are put in the "scented" fat oil, and the boiled buns must be poured in bright oil again after they are put into the bowl. This is the method that meets the traditional standards.

Nowadays, many mutton soy steamed bun shops do not add oil three times, and even half a bottle of vinegar does not understand the difference between bright oil and fat oil, and they are actually mixed together. Can mutton soy steamed buns in this kind of store still be eaten? It is estimated that only the only harms outsiders will be left.

After the oiling procedure is completed, remove the beef and mutton, which is used to serve the soap buns; continue to simmer the beef and mutton bones left in the pot over low heat. With them, the soup can have the possibility of adding water once and adding 30% of the water.

The soup is fresh enough, the steamed buns are fragrant, and the two oils are bright. Everything is ready, and it is almost time to start selling. Xiao Zhang received a call from Zhouzhou and started broadcasting sweetly with saliva on his mouth.

"At the moment we were about to leave the northwest, our dining car prepared a representative Northwest food that was both delicious and satisfying our hunger - mutton soaked buns."

As soon as Xiao Zhang spoke, a sound of "geese" sounded in each carriage.

There are many northwest men on x164, not to mention that after just passing Chang'an Station, I don't know how many experts in the carriage eat mutton soaked buns.

"You heard it right, is the breakfast today?

After getting on the bus, I heard that Master Zhou in the bus was a magical chef. Yesterday’s dinner made the goose dumbfounded. But when it comes to mutton soaking buns, those goose are experts?

Just because you can make authentic mutton soaking buns on this train, why are you a little excited and a little unbelievable?”

"Haha, Goose said that this little Master Zhou is challenging the difficult situation. He dared to make mutton soaking steamed buns just after passing Chang'an Station? Not to mention anything else, Goose really admires his courage."

"That's right, I heard that this little chef Zhou is from northern Jiangsu. The chef from northern Jiangsu still doesn't know how to eat mutton soaked buns, right?"

"Well? You guys said it!

Authentic? Authentic is the pursuit of men in the capital. Dear Sanqin heroes should ask if it is really not true, right?"

The eldest brother from Tianjin now regrets it very much. How could he not stand firm yesterday? He actually became a deserter at the last moment!

The result was great, and it took more than an hour to queue!

You should just give yourself a mouth. If you don’t believe it, no one can ignore Master Xiao Zhou? Don’t look at these Northwest men now questioning now, 90% of them will be impressed by Master Xiao Zhou when you look back. But then again, there are still several ways to eat mutton soaked buns. Isn’t it clear to me?

"My man, how to eat mutton soaked buns, would you tell me?"

The Changan hero who was asked laughed and was about to start talking big, but the radio box had already found the little thing in his belly.

"Dear passengers, mutton soup buns have a long history, are delicious and can satisfy your hunger. There are four ways to eat them that have been passed down to this day, namely single walk, dried trash, gutang and water.

However, given the limited seats of the dining car, we can only provide three ways to eat dried plough, gutang and water-facing city today. At the same time, we will temporarily change the dining car reservation system."

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Chapter completed!