As an audience member sitting at the same table, Yu Jian was also full of curiosity about the crispy suncake. A scorching sun could actually stand upright in the middle of the round cake, and was placed neatly side by side.
Seven.
Yu Jian pursed her lips, wanting to laugh a little, it really seemed like...
"Seven suns? Hou Yi shoots the sun??" Huang Nuan is worthy of being the mouth substitute among the three sisters, shaking his head that is not yet fully awake, and said in a confused manner.
Chen Xinyi covered her mouth and showed a slightly apologetic smile in the angry gaze of Wu Jue next door: "Don't be the same as her."
But when I looked at the seven orange round cakes on the big screen, I couldn't help but smile.
"Don't underestimate me! I'll give you a taste when the competition is over, and you will know what delicious food in the world is! I guarantee that you won't want to touch any other pastries after eating!" Wu Jue talked eloquently.
Chen Xinyi nodded perfunctorily: "Oh oh oh."
As for shortbread, it's not like she's never eaten it before. Ah Jian has made many different kinds of shortbread. If the outside is crisper and the fillings are different, how can they be different?
What she likes more is the soup dumplings made by Master Guangling next door to Master Bai.
"In the morning, skin contains water, and in the evening, water contains skin." Guangling people do not have much utilitarianism in life, but rather pursue a sense of comfort and comfort. They get up early in the morning, go to the teahouse to get a bowl of tea, and eat a bowl of tea.
Filling soup dumplings, sipping the thick soup, and chewing the mellow meat filling. This is the leisurely morning tea culture of Guangling people.
The master chef's surname is Li, with the Chinese character "Chao" in his name. Even though he is only in his thirties, he is already the chief chef of the Guangling Tea House, and is in charge of more than 20 chefs under him.
The signature representative of Guangling Tea House is this cage of giant soup dumplings.
To make the dough thin, hand strength is the key. Master Li has special skills in kneading the dough. Knead for a while, sugar for a while, knead for a while, and sugar for a while. During the process of sugaring, use a stainless steel basin buckle.
Let the flour ferment to its softest state in a relatively vacuum environment.
When the surface of the dough has a jade-colored sheen, roll it into a long strip and pinch out equal amounts of small portions.
Master Li's hands are like the most accurate measuring instruments, and the small doses he pinches out are all the same size, with the same size and weight of 10g.
Do not believe?
There were young apprentices who questioned him before, but using the nickname of the kitchen, it was no more, no less, just the right number ten. Now, no one in the back kitchen questioned Master Li anymore.
Yu Jian watched Master Li's movements intently. She had also made crab roe soup dumplings, but she always felt that if the dough was rolled out a little larger, it would break during the steaming process. But the dough made by Master Guangling was already
Beyond what she does.
Place the small dumplings on the chopping board, sprinkle with dry flour, and let the surface dry for a while. Master Li starts to make the filling, first chop the aspic until it becomes crystal-clear granular size. Add onion and ginger water to the chopped meat in small amounts and many times.
Add the minced pork front leg meat, stir quickly in one direction, wait until the onion and ginger water is completely absorbed by the minced meat, then add the seasonings, and continue stirring until it becomes sticky and strong. The last step is to add Master Li's secret recipe
The cooking oil - fried with peanuts, and added Sichuan peppercorns and spices, a little bit spicy, but the result is an endless aroma.
Use oil to seal the layer of meat paste, then mix in the aspic cubes and parsley powder, and then roll out the dough.
Master Li has been practicing this skill for more than 20 years. When he was a teenager, he was rolling dough in the kitchen. The first thing he made was Yangchun noodles, which were thin and continuous, elastic and refreshing. Later, he started making the dough for soup dumplings.
.
The soup dumpling is first pressed flat, and the edges gradually become thinner from the center to the surrounding sides, leaving a certain thickness in the center. This is the secret to the soup dumpling being transparent but not broken. The word "degree" cannot be achieved by the accumulation of time.
Place the filling in the middle of the rolled dough, with your thumb inside and index finger outside, making a lace shape from outside to inside. Slowly, a soup dumpling the size of an adult's palm is ready.
A separate small cage is placed on top of it, and the layers are stacked high. The charcoal fire in the furnace is heated, causing the white water in the pot to boil and roll. The cage is placed on it, and as time goes by, green smoke slowly emerges.
In the thick smoke, Master Li's face showed a comfortable smile. The apprentice handed him a handkerchief at the right time and asked him to wipe away the sweat from his brows and eyes.
This scene, magnified by the big screen, particularly touched everyone's heartstrings. Yu Jian also couldn't help but have some emotional fluctuations. She thought of the cooks in the kitchen thousands of years ago, and also thought of the people in the back kitchen of Yu's restaurant.
Yu Jianguo and Yu Jianping also thought of Jiang Cheng who kept stirring up troubles in the red case competition, and Chen Achun who carefully simmered the soup...
I thought of the thousands of hard-working chefs who work anonymously in hot, narrow spaces.
"Ah - it smells so good! It smells so good!"
The mouth left the comfort of the palm and made a disturbing sound in the silent emotion.
Everyone was stunned for a moment, and then they imitated her and took a deep breath, and the strong aroma of meat hit their nostrils.
The steamer was completely covered in white mist, and only Master Li's tall figure could be vaguely seen as he lifted the lid.
The rich aroma is even stronger.
When the heat dissipated, the soup dumplings that everyone had been looking forward to finally came into view. The soup dumplings had grown a lot bigger than when they entered the cage. The skin was crystal clear and could be broken by blowing. As Master Li picked up and put down the dumplings,
As you move, you can clearly see the soup inside swaying along with the skin.
"Guangling Tea House - soup dumplings." Master Li pressed the end bell and arranged for his apprentice to help the staff pick up the basket. "There is a straw in it, be careful to burn it."
He smiled and pointed out how to eat delicious food.
Shi Jiazhuan is a veteran of eating soup dumplings. He thinks straws and other things are useless methods only used by novices.
I saw him sitting on the small steamer, biting a hole the size of a mung bean on the top of the soup dumpling with his teeth, bringing his mouth up to take a sip, and the fresh and oily taste of his mouth poured into his mouth, with a slight burning sensation, sweeping over his lips and teeth.
in between, and spread into the throat.
Let go of your lips, blow a little cool air, and then move forward to take a sip, repeating this process until all the most delicious bits of the soup are absorbed into your belly.
Shi Jia Chuan felt like he was being irrigated by such a stream of warm oil, and his whole body was exuding an unusual energy from the inside out.
He sighed, and the wind he exhaled was filled with the aroma of meat.
Use the tip of your chopsticks to pry open the thin skin, and take a bite of the meat filling which is soaked in soup but still firm. The crispy bite teases your teeth with the desire to chew. The texture of the meat filling is soft, and when dipped in strong vinegar, it has a mellow aroma.
"Good! Good! It's delicious!" This pleasant experience that was transmitted from the tip of his tongue to his soul made him say "good" with satisfaction.