Xiao Yunying taught the kitchen helper how to whip egg whites. She then brought over a cleaned pigeon, rubbed it all over with salt, poured on soy sauce and rice wine, and then added scallions, ginger slices, and Sichuan peppercorns to marinate for about 15 minutes.
After the kitchen helpers slowly created large, fish-eye-like bubbles, I washed my hands, took the porcelain basin, and pretended to take something out of the basket in front of them. I then poured in the white sugar wrapped in oil paper for the first time.
The maltose they brought wouldn't be suitable for making steamed cakes. If Chen Yuancheng asked how to make cakes, she wouldn't be able to explain it, so she could only show them how now.
"Girl, didn't you say this was for making desserts? Why did you put salt in it? This is salt, isn't it?"
It's hard for the kitchen helpers to be sure if they added salt. While it's not fair to say that all the ingredients at Huiweilou are top-quality, most of them are considered above average.
Take salt as an example. It uses medium-sized salt particles, which are not as fine as high-quality refined salt, but they do not have the obvious bitter taste of coarse salt. It is then ground finely before being used in cooking.
Even the finest refined salt used specifically for cooking for the master's family wasn't as clean and delicate as the salt in this girl's hands. It didn't look like ground salt powder; it was more like... sand.
"It's not salt, it's white sugar, and it's sweet like maltose."
"This is candy?!"
The kitchen helper who was stirring the minced meat came over, equally surprised: "Miss, is this really sugar?"
Xiao Yunying held up the oil paper and handed it forward, saying, "If you don't believe me, you can try it."
It's better to resolve any questions on the spot to avoid any unresolved issues later.
Xiao Yunying pinched a little and put it in her mouth: "It really is candy, I'm not lying to you."
The two kitchen helpers, still somewhat skeptical, each took a small amount and put it in their mouths. After the sugar granules melted in their mouths, they looked at each other in surprise: "It really is sugar, and it's sweet!"
Xiao Yunying placed the oil paper wrapped with white sugar on the food preparation table: "Let's get back to work."
Have the cook switch to high speed and beat until smooth and creamy. Add the second portion of sugar and continue beating at high speed until soft peaks form, forming a large hook. Add the third portion of sugar, switch to low speed to smooth out the air bubbles, and continue beating until stiff peaks form, forming small straight hooks.
You can't use an egg beater, you have to whip it by hand: "You two work together, this job is tiring for your arms, when you get tired, switch to another person."
She carried the flour they had asked for to the stove on her own back, replaced it with low-gluten flour from the supermarket, and sifted it twice.
"Yun Ying".
Chen Yuancheng's voice came from the doorway. Xiao Yunying turned around and said, "Yuancheng, why don't you come in?"
"I won't go in, so as not to interfere with your work. I just came to let you know that our distinguished guest has arrived, and we can start serving the dishes."
"Okay, I understand. You go and rest. I'll come find you after I finish cooking."
After whipping the egg whites, Xiao Yunying said to the kitchen helpers, "Go find fifteen teacups; I need them to use as containers for steaming the cake."
She did the rest of the work herself, adding the egg yolks in three batches (this is the method of separating eggs and whipping whole eggs), mixing them at low speed, and then adding the low-gluten flour in two batches and mixing well (the mixing must be very gentle to avoid gluten development, otherwise it will turn into steamed buns).
Pour in the salad oil all at once and mix well; the cake batter is now ready.
I poured the cake batter into a teacup and handed it to the kitchen helper: "Take it to the main kitchen and steam it for about 15 minutes. After turning off the heat, let it sit for a while. Remember not to open the pot immediately, as the expanded cake will suddenly shrink when it cools down, which will not look good and will also affect the taste."
The head kitchen helper said, "Don't worry, young lady. I've studied making pastries. I'll understand what you mean as soon as you tell me. There won't be any mistakes."
"That's good. You don't need to help with the rest. Just have someone wait at the door to serve the food."
"Yes, young lady."
Two kitchen helpers carried all the teacups to the main kitchen on a tray, and Xiao Yunying began to cook.
Pour oil into the pan, a little more oil, so the fried tofu will be more fragrant.
There was no frying pan, so she had to use a large iron pot. She put the stuffed tofu into the pot, fried it for a while, then moved it to the sides and continued to put more tofu in.
Place the meat filling side down and fry over medium-low heat. Don't rush to flip it. Once it's set, gently flip it over with chopsticks.
Fry each side of the tofu until golden brown and tiger-skin-like, then remove and set aside.
The normal procedure is to add Pixian chili bean paste, which has a salty, savory, and slightly spicy flavor. She can't add it now, so she uses a braising method instead.
Arrange the stuffed tofu on a plate, pour the broth over it, and garnish with cilantro.
She tries her best to arrange the dishes to look appealing, aiming for a dish that is visually appealing, fragrant, and delicious.
Two waiters were already waiting at the door. Xiao Yunying placed the prepared dishes on the long table and called to them, "This dish is ready, bring it up. The cold daylily salad is also ready."
The two men each carried a lidded object resembling a charcoal stove, with tiny sparks visible through the holes at the bottom, indicating that charcoal was burning inside. The top was a flat tray for holding plates.
In the cold winter, food gets cold easily. Using this charcoal stove with a tray can keep the food warm.
The waiter asked, "Miss, what's the name of this dish?"
Xiao Yunying knew that the waiter's job was to introduce the dishes to the customers: "Stuffed tofu is made with firm tofu on the outside and seasoned minced meat inside. It is first pan-fried and then stewed."
The waiter said he understood and left the small kitchen with the dishes.
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