The following day, Lu Wu's procurement volume increased significantly.
Her business is booming, and even with a limit of two per person, demand still exceeds supply.
The key is that many diners come from other places, and Lu Wu doesn't want them to make a wasted trip, so he can only tire himself out.
After getting to know the supplier, Lu Wu could directly arrange a time for delivery to his door, so he didn't have to go there himself.
In the yard, the unprocessed ingredients were piled up high, and as usual, they were slowly being prepared.
Lu Wu's courtyard gate was tightly closed, and the house was bustling with activity.
Lu Wu mixed a large bowl of flour with water, the proportions were just right. The soft dough was smooth after it was shaped, and when you pressed it, it would leave a dent that would quickly recover.
Proofing dough here is very easy; simply place a spirit stone at the bottom of the bowl to maintain a constant temperature, saving time and effort.
Indeed, cultivating immortality changes lives.
Today, Lu Wu changed the recipe, one of which is beef and vermicelli buns.
The pre-soaked glass noodles are very elastic when pinched, and they are chopped into small pieces. In addition to scallions and ginger, the ingredients also include shiitake mushrooms to enhance the flavor.
Large chunks of beef are cut into small pieces. The bright red beef is poured into the pot, and once it changes color due to the heat of the oil, various seasonings are added, and it smells incredibly delicious.
Then add the glass noodles. The translucent noodles absorb the color of the sauce, making them flavorful and appetizing.
Crab roe and oyster sauce are used to make soup dumplings.
Compared to ordinary steamed buns, this process is much more complicated.
The most crucial ingredient is the aspic.
Lu Wu scooped the large pieces of pigskin out of the water, soaked them in hot water, and then scraped off the pig hair.
Lu Wu patted the slippery surface of the pig skin before putting it into the pot.
Cooking wine, salt, star anise, Sichuan peppercorns, light soy sauce, dark soy sauce, bay leaves, and cinnamon—all these are essential. Add water and simmer over low heat until the pork skin is tender.
The aroma wafted up in waves during the cooking process, reaching straight to the top of one's head.
When you lift the lid, skim off the foam on top, and the broth left in the pot will be thick, white, and fragrant.
With a gentle poke of the spatula, the pork skin almost melted into the broth.
Lu Wu sealed it up and used spirit stones to quickly cool it down. The frozen pig skin jelly looked translucent and shiny at first glance.
The crab roe and crab meat are removed, and the prepared pork is minced.
This time, the filling doesn't need to be cooked. Just mix it directly with minced meat, aspic, and seasonings to make the filling.
The clockwise typing method is so addictive that Lu Wu's shoulders are aching.
After all that was done, I checked the time and it was already noon.
She was so hungry she was almost too weak to do anything else, so Lu Wu didn't change the remaining two types of fillings for the buns.
The dough had almost risen, and Lu Wu planned to have soup dumplings for lunch.
Roll the dough into a long strip, pinch off small pieces, and then roll them out thinly.
The filling of the soup dumpling is tightly wrapped in a thin layer of skin, and pleats are made on the top of the skin with fingers.
After the soup dumplings are steamed, the aspic inside will melt and easily leak out, so Lu Wu did not fill them too full.
The water in the pot had already boiled, and Lu Wu put the wrapped soup dumplings into the pot.
You don't have to wait too long. After about fifteen minutes, you can see the bun skins in the steamer starting to become transparent, and the filling inside is gently swaying.
It's perfectly ripe.
As soon as the steamer lid was opened, a wonderful aroma wafted out.
Lu Wu took a deep breath, her eyebrows curving into a smile.
A few beeps came from Grandpa Li; it was a message from him saying he wanted to come over as a guest.
Needless to say, it was the aroma here that lured Grandpa Li back in.
She chuckled and agreed.
"Ahem, Xiao Lu, what new steamed buns do you have today?"
At the kitchen doorway, the old man, with his hands behind his back, appeared as quickly as a gust of wind.
Ignoring Lu Wu's teasing gaze, he stared longingly at the soup dumplings, his mouth watering uncontrollably.
These steamed buns look so good, Grandpa Li's eyes were glued to them.
"This is a crab roe soup dumpling. Please eat it slowly, sir, and be careful not to burn yourself. Take small bites, as the soup inside is easy to spill."
Lu Wu placed the steamed buns on a plate and handed them to Grandpa Li.
Looking at the thin-skinned, generously filled soup dumplings, Grandpa Li carefully lifted one of the dumplings by its folds and examined it against the sunlight.
The dappled sunlight fell on the buns, and through the light, you could see the melting filling inside swaying gently with his movements.
The whole thing looks like a fine work of art, crystal clear.
After being lifted for a while, the skin clearly couldn't withstand the force and began to sag.
Grandpa Li couldn't wait to take a bite.
He ate it in the same way as before, downing it in one gulp.
But the charm of soup dumplings lies in the unexpected moment when your teeth bite down, the thin skin tears, and the soup bursts out.
Mr. Li, who had no experience, naturally fell for the trick.
"Ouch!"
Grandpa Li cried out, covering his mouth, with soup still splashed on his clothes.
Despite getting his new clothes dirty, Grandpa Li didn't care; his eyes were full of taste and enjoyment.
The advantage of eating it in one bite is that all the flavors of the soup dumpling are locked in your mouth.
Lu Wu used only the finest crabs, and with proper handling, the original freshness of the ingredients was preserved.
These umami flavors are fully activated after being exposed to high temperatures, and then enveloped by the melting filling of the aspic, forming a warm current that slides down Grandpa Li's throat in an instant.
The taste was so wonderful that Grandpa Li couldn't bear to part his lips, afraid of giving away the secret.
Seeing how hard Grandpa Li was eating, Lu Wu was as cunning as a little fox.
She was much more experienced; she bit open a small hole and slowly sucked out the broth.
Soup dumplings surpassed all other flavors and became Lu Wu's number one choice.
Lu Wu finished eating one and wiped her mouth.
That's great!
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