Chapter 112 Fried buns (Happy New Year)

Author: Heart of Light and Darkness

Chapter 112 Fried buns (Happy New Year)

It doesn’t seem difficult to make soup. If you use the soup for simmering soup as an example, isn’t this just stewed with pig bones and wheat kernels?

Pork bones have a good aroma. Drinking the soup you make for a long time can strengthen your muscles and bones. However, if you don’t add fat, the soup will be too clear. Therefore, you need to add wheat kernels to make the soup thicker.

As long as it is real and cooked well, there is something that is not good to drink? But the problem is that even in Pengcheng, which produces glutinous soup, there are countless soup pots on the streets and alleys, and the only ones that can be recognized by the locals are "Zhangjia glutinous soup" and Pioneer Hotel glutinous soup.

Not to mention ordinary people, even many masters who have sold soup for half their lives cannot find the reason; this is the meaning of the existence of top recipes, and the problem that many masters of soup pots have been troubled by their lifetime is not a secret in Zhouzhou.

When talking about the secret of the soup of 酒典, we must mention the soup of Lu Province; the two actually have many differences, which at first glance look like "brothers", but the difference is also very big.

First of all, the soup is based on the meat ingredient, with pork ingredient and beef ingredient. There are also many people who are difficult to get used to. The amount of water is enough and boiled slowly over low heat. Finally, the meat is completely boiled in the soup. There is no salt in the soup pot, and it is a soup that is light-hearted.

The squid soup emphasizes the use of salt, and the authentic squid soup does not contain meat, only pure bones; the squid soup is to completely boil bone marrow and bone oil, which are all good things. In winter, I will give you a bowl of such soup and ensure that you won’t feel cold for a long time.

Secondly, do not add wheat kernels to the soup. When the heat of the soup is almost done, the chef will add the starch or dissolve the flour with water to add it to the soup to increase its thickness. From this point of view alone, the technicality is slightly worse than that of the soup.

To enhance the flavor of the soup, you don’t use flour or starch, but wheat kernels.

There are also the requirements of "raw wheat" and "cooked wheat". Zhouzhou first puts the stir-fried wheat kernels into the pot and cooks them together. After the flavor of the wheat kernels is exhausted, they need to be quickly removed and discarded, and then puts the raw wheat kernels that are not stir-fried in the soup pot.

At this time, the soup is not only delicious, but also plump enough. The wheat kernels are wrapped in bone oil and bone marrow and are slowly cooked. When they are out of the pot, they will be transparent and thorny.

Therefore, the deliciousness of the soup is not only in the soup, but also in these wheat kernels. When locals in Pengcheng often say, "Give more thick ones!" The soup chef will pick it up slowly and serve half a bowl of wheat kernels. People with small appetites don't even have to eat steamed buns anymore, and a bowl of soup can be full.

Of course, more people still choose clear soup. Why? Because one of the greatest fun drinking soup is to beat eggs into it.

Bump the raw eggs directly into the bowl, use chopsticks to make foam, and then pour a spoonful of hot soup on it. The flossoms float up immediately, and a light layer of bone oil on the edge of the bowl is a delicious food!

When making soup with glutinous rice soup, the most difficult thing is to observe the heat and control the moment when the ripe wheat is reincarnated. The wheat fragrance is difficult to completely integrate into the soup one moment earlier, and the raw wheat kernel will be insufficient in the heat. Only those masters who have been in front of the soup pot for decades can get their hearts and be perfectly completed.

At the end, there is another process, which is to peel the pork pork cooked in advance, remove the fat, and cut the left part of the lean meat with a layer of thin fat into shredded meat.

This requires a very high requirement for knife skills, which pays attention to a "thin as thin as hair". Each lean meat has a very thin and thin strip of fat meat, and then throw it into the soup pot. When it spreads, it looks like a huge chrysanthemum, which is so beautiful.

When the soup is served, there will be a few shredded chrysanthemum meat in each bowl of soup. With the soup with a strong bone fragrance, these shredded pork become the most "precious" delicacy. Just turn the chopsticks gently in the soup and you can wrap it around the chopsticks.

After a large pot of glutinous rice soup was boiled, the temperature was maintained with candlelight, and Zhouzhou began to make water-fried bread.

In Pengcheng, where there is a soup pot, there must be a fried bun; if you go to the old restaurant of Centennial Pioneer, there are also eight-legged fried dough sticks with special products from Pengcheng, which can be used to make soup, but the eight-legged fried dough sticks require special pine-grain powder, and it is best to cook them immediately, so there is really no such condition on the train.

The water-fried buns are made of a large round iron pot with a large body and a diameter of at least one meter, a thin bottom of the pot, and a low edge of the pot is only about fifteen centimeters.

This kind of special cooking utensil can only be seen in Pengcheng and Lu Province. It was originally not available on the train, but since I passed by Pengcheng Station, how could Aunt Xia not have the standard "fat director"?

Zhouzhou has clearly been traveling all the way to turn the dining car kitchen into a treasure house that can cook various Chinese delicacies. Aunt Xia was surprised at first, but now she has gradually become accustomed to it. Even like those greedy passengers, she is looking forward to how many kinds of delicacies Zhouzhou can produce.

Therefore, it is natural for Aunt Xia to fry a bun in Zhouzhou in Pengcheng.

As the name suggests, water is naturally used to use water, and it is also cold water. After heating a flat-bottomed large round pot with a diameter of 1.3 meters, you need to add a layer of bottom oil. This is just like using vegetarian oil. The amount is soaked in oil throughout the bottom of the pot and it will not pile up.

The fried bun is a triangular small bun with one or four pieces, probably like a sugar triangle.

The noodles used are noodles made of high school gluten flour. The filling is also based on the principle of "just cut but not chop". Three parts are fat and seven parts are thin. The chopped green onion is hidden in the filling. Diners must not feel the presence of the green onion when eating buns, but they must not be without the fragrance of the green onion.

With three major chefs, you no longer need half a bottle of vinegar like Chen Yan and Xiao Zhang. Zhouzhou only needs to make these buns carefully.

Triangular fried buns were arranged on wheat straw boards according to Zhouzhou's requirements. Zhouzhou picked them up and threw them directly into the pot. One, half a pound of 20 buns were neatly arranged in the pot. This kind of flat-bottomed large iron pot can put four buns in one pot, which is a quantity of two pounds. One pot can be produced in about twelve minutes and can cope with about ten customers.

After the buns are put into the pot and put them in place, Zhouzhou picked up the kettle and poured the prepared cold whites into the water to fry the buns. Of course, we cannot fry them with oil just. The focus is on "oil bottom and water flooding the bridge". The water will be almost done if it floods half of the buns. Next, cover the lid of the pot, rotate the iron pot regularly to distribute the fire power evenly, and judge the heat according to the water vapor and the overflowing aroma.

Making water-fried buns is much more difficult than steaming buns, because during the "water-fried" process, you must never lift the lid of the pot, otherwise it will be difficult to produce the buns once the water vapor is thrown out. If the cooking time is forcibly extended, the oil bottom of the buns will turn black and become mushy again.

That's why there is a proverb in Pengcheng: "Pengcheng several times, there are only four people who can get fried bread."

This is about the four most authentic masters who make fried bread.

One is from the main store of the "Lian Laifeng", the other is from the main store of the "Pioneer Hotel", the other is from the main store of the "Zhang Ji Shengta Soup", and the other is from the breakfast department of the old Pengcheng Hotel on the Kuan section of Pengcheng Road.

The fried buns made by these four masters are soft and crispy on the bottom of the oil. Moreover, the connection between the oil and the noodles is slightly 'crumbly'. They are crispy on the outside and soft on the inside, and are also soaked in the lard oozing out of the filling. The feeling of eating them into the mouth is three words - 'It's so beautiful!'

Zhouzhou is now equivalent to collecting the achievements of all the masters over the past century, and any of them must be slightly better than these four!

Once the heat arrives, open the lid of the pot. At this time, the water in the pot is gone, and the buns are swelling like pigs. Zhouzhou picked up a strip shovel specializing in making water-fried buns and pushed them one by one along the bottom of the pot. The water-fried buns are turned one by one and changed to a side belly sticker. Each raised bun is connected with a thin, browned and crispy oil-fried bottom.

At this time, you have to pour two oils, because the oil in the pot has been exhausted, and to make the side belly brown oil bottom appear, you have to refuel again. After adding the oil, the bun will usually cover the pot for about two minutes. When you open the pot lid, the bun will have two oil bottoms on the side, and it will be ready to be released.

But what Zhouzhou pursues is oily on both sides?

What he wants is a golden water-fried bun on three sides, which is very difficult to operate.

Because the buns are already cooked at this moment, they can only be added once at most, otherwise they will be overcooked!

So Zhouzhou's method is to not cover, but instead increase the firepower! The strip shovel in his hand is quickly shoveled out from time to time, and flipped all the fried buns in the pot again in the shortest time!

Due to the increased firepower, the oil bottom on the second side of the water-fried bun was quickly generated. When he turned it three times, the oil bottom on the third side also appeared quickly. The water-fried buns were like little babies wrapped in golden swaddles, smiling at him with their chubby little faces.

Zhouzhou did not dare to neglect it, so he quickly shoveled out the fried buns into the matching square iron plate. Suddenly, the kitchen was steaming and the fragrance was everywhere.

——

Now, Xiao Zhang doesn’t have to spend too much money. Passengers who are pursuing breakfast have voluntarily given up the affordable breakfast package provided by x164. What’s so rare about Eight Treasure Porridge with White Water Egg? Pengcheng Water Bread Buns worth 6 yuan per liang and 10 yuan a bowl of Soup for 10 yuan a bowl are all very affordable.

Although I had to make an appointment to queue, fortunately, I could turn over the table quickly after eating breakfast. The legendary Pengcheng Xiang soup is so fragrant. It can be smelled through eight carriages. If I don’t taste it, I will regret it to death?

The food is currently in a good mood, but Mr. Zhang Zhouxuan is in a very bad mood. It’s really a narrow road for enemies. No matter how he thinks, he never expects to be able to collide with Wu Jiushu, the old poisonous snake, waiting for a seat outside the food truck.

Xiao Zhang called out ten numbers once, but a few people were brought to a number section. Xu Ning was in front of him, and behind him was Wei Hong, the editor-in-chief of Lixing. He passed Wei Hong's awkward smile. The old man saw the detested Wu Jiushu at a glance.

"hehe."

"Hahaha"

The two old men sneered at the "enemy" at the same time.

"I'm an old man who thinks you can't come, what? The dignified Wu Da Foodie is actually interested in a civilian breakfast?

Isn't this supposed to be? Don't you look down on the chef Zhouzhou recommended by my old man? Why are you still shameless and waiting in line for seats?"

The old man knows Wu Jiushe so well. This guy once claimed that he would not eat non-famous dishes, and would not taste non-famous chefs! Although Pengcheng Shuangtang and water-fried bread are famous, they are just civilian breakfasts after all. Wu Jiushe came to join in the fun early in the morning. This is just slapping himself in the face!

(End of this chapter)
Chapter completed!