Chapter 176 The Replica of the Ugly Bun
"You're back just in time. Where's my pork?" Zhao Xiaojing heard the noise and walked out of the kitchen to the front door. Looking at the full cart of ingredients, she peeked into the stall to look for them.
"You only care about pork. I think you are just a piece of pork!" Su Yuchen said with a slanted corner of his mouth. "Don't you ask me if I'm hungry? Aren't you tired of pulling such a big cart of food like a mule every day?"
"I'm in a hurry to cook for our mule. I've already kneaded the dough and cooked the cornmeal. I'm just waiting for your pork to make the filling!" Zhao Xiaojing smiled and patted Su Yuchen's shoulder. "Don't you want to eat the buns? Find me some meat!"
"Take it! I want to eat five later!" Su Yuchen was satisfied. He accurately took out a piece of pork in a red plastic bag and stuffed it into Zhao Xiaojing's hand, then began to move the ingredients.
Zhao Xiaojing took the pork and went to the kitchen. She used the quick module to wash it, cut it into small pieces, and started chopping the stuffing.
In fact, the stuffing can be directly ground by the pork seller using a meat grinder, or it can be directly processed into minced meat using the quick module. However, Zhao Xiaojing always feels that the stuffing ground by the machine is soulless. The stuffing chopped by herself tastes chewier. Anyway, she is eating it herself and the number of packages she needs to make is not large, so Zhao Xiaojing decides to do it herself.
After processing three pounds of pork into small pieces, Zhao Xiaojing used two knives. After the horseshoe knives made neat and orderly sounds for a while, the meat filling with a little graininess was perfectly presented in front of her.
Then put the pan that has just been used to stir-fry the scallions, ginger, and onions back on the heat. When the pan is hot, add the minced meat and stir-fry until it changes color. Then add salt, five-spice powder, light soy sauce, dark soy sauce and other seasonings and continue to stir-fry. Then add the vermicelli, stir-fry quickly and evenly, then turn off the heat to prevent the vermicelli from becoming soft and mushy if fried for too long.
Zhao Xiaojing turned off the fire, put the fried fillings in a bowl to cool, took out the dough that had been proofed, kneaded it into a smooth dough on the chopping board, then rolled the dough into strips and cut it into pieces.
When cutting the dough, Zhao Xiaojing left a piece and cut it into two small pieces the size of half a fist, preparing to make two unleavened steamed buns.
Originally, Zhao Xiaojing planned to knead the dough again after finishing her work in the afternoon or evening, and then ferment it according to the normal steps to make soft steamed buns. However, when she was cutting them, she suddenly became curious about the taste of the steamed buns made with unleavened dough, which was said to be so choking that it would kill you. Since she happened to have some unleavened dough on her hands, she cut two to try.
Use a rolling pin to roll the cut dough into round thin skins, about 40 sheets are rolled out, and then the fillings are wrapped one by one, forming crooked folds. Then the remaining two pieces of dough are randomly kneaded into round balls and put into the steamer.
After the water boiled and steamed for about twelve minutes, Zhao Xiaojing turned off the fire and took out a basket of steaming buns and two slightly larger round dough balls from the pot.
At this time, Su Yuchen had already cleaned thirty pig feet, sixty to seventy kilograms of chopped chicken and beef, and placed them in a large steel basin to soak in the blood.
Zhao Xiaojing picked up a large plate of pickles she had made the day before, and the last bit of spicy and sour cabbage shreds, and served the cornmeal that was no longer as hot.
"Eat, eat!" Zhao Xiaojing brought the food to the hall one by one and shouted to Su Yuchen who was still preparing the side dishes and putting them into the stew pot.
Su Yuchen turned around and washed his hands immediately. He sat down opposite Zhao Xiaojing and excitedly prepared to take the buns.
"Puff!" Su Yuchen's hand had just been half stretched out when he looked closely at the appearance of Baozi and immediately couldn't stop laughing.
"Is this a bun? Can a bun look like this?" Su Yuchen couldn't help laughing. He picked up a bun that was neither round nor square, and was covered in oil. He just held it in his hand and then put it down. "Hiss, it's so hot!"
"Nonsense, these are freshly baked!" Zhao Xiaojing pursed her lips and smiled secretly, "These buns are the specialty of Sister Hou from the construction site. Don't be fooled by their ugly appearance, they are ugly in a unique way, and not everyone can make them.
I specifically learned it from her, and the shape and appearance are exactly what she imitated. It’s not ugly and it tastes good! "
"Really? Then I must try it when it cools down." Su Yuchen stared at the buns with great interest for several times. Seeing that he couldn't eat it for the time being, he picked up the bowl of porridge and tested the temperature of the cornmeal with his lips. Only then did he take a big sip with confidence and picked up a chopstick of sour and spicy shredded cabbage.
After eating a few mouthfuls of porridge and side dishes, Su Yuchen suddenly felt a sense of leisure and slowness.
The so-called light taste of porridge and side dishes is probably this simple taste, which slowly blooms from the taste buds, then warms from the stomach to the heart, giving people a light feeling of satisfaction and joy.
"It's so delicious! It's just that the pickled shredded cabbage is consumed a little quickly. A whole bowl of it was gone in a day and a half. But it's a good thing that the customers like it, and it's not expensive. The weather is fine now, shall we pickle the salted duck eggs this time?" Su Yuchen asked.
Last time it rained, Zhao Xiaojing bought 100 duck eggs to pickle them, but pickled duck eggs need to be washed on a sunny day and placed in the sun to dry. So she only made cabbage that day, and the 100 duck eggs were still in the cardboard box.
"I'll pickle it in the afternoon. We don't need to make much syrup today. Use the machine to process the fruit. You make the jelly and cook the small ingredients. I'll make the jam and that will be enough. There will still be time left to make duck eggs." Zhao Xiaojing said after thinking for a while.
Although the pickled shredded cabbage has been used up, there are still two large clay pots of pickles. Now is the time when the pickles are delicious, so I can take them out as new buffet side dishes and change the varieties to create a sense of freshness. I can make them again when everyone has finished eating.
Duck eggs are actually not complicated. Cleaning them seems to take time, but Zhao Xiaojing has a quick module, so these things only take a few seconds. If it weren't for the purpose of concealing her tracks, she could even use the module to process them and dry them in the sun right now.
"It's almost done, you can eat it." Zhao Xiaojing touched the bun with her hand, and after feeling that it was not hot, she took one and handed it to Su Yuchen.
Su Yuchen immediately took it excitedly and carefully tore off a small piece of skin with his hands.
As the skin is torn open, a burst of heat emanates from the bun filling, and at the same time a rich aroma hits you in the face.
When torn open, the crystal clear vermicelli inside is interspersed with the sauce-colored meat particles. The bun skin is thin and is still stained with the soup from the filling. Although the shape of the bun is weird, the visual impact brought by the full filling at this moment makes people want to eat it immediately, and they completely forget how funny it looked when they first saw it.
"So delicious! You can tell it's fresh pork. The freshly made buns are even more delicious. The treatment at the construction site is so good!" Su Yuchen exclaimed.
"Yes, Sister Geng's noodle nests are also amazing. Now that I think about it, the food on the construction site is really good." Zhao Xiaojing responded while savoring the buns.
Although she learned how to make steamed buns from Hou Guihua, people are not machines. The same ingredients can taste different when prepared by different people, something she experienced deeply when she worked on construction sites.
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