Chapter 177 Large Soup Dumplings Without Soup
Now that she has completed the seasoning lesson in the learning module, Zhao Xiaojing has a different understanding and feels the difference in taste even more deeply.
Although she tried her best to restore the appearance of the buns and wanted to make the feeling of eating them in the construction site canteen at that time, she still added or reduced the seasonings according to her own preferences and adjusted the proportions before making the buns. She also made relatively large changes in the process of making the fillings, which resulted in some differences in the final taste.
Hou Guihua's filling is made by first making scallion and ginger water, then pouring the meat filling in batches and stirring evenly in one direction. In the process, seasonings are added, and after the taste is adjusted, the chopped scallions are poured in and mixed in. Then oil is poured on it, and the softened and cut vermicelli is added and stirred. Then it is directly put into the steamer and the raw meat filling is used.
Zhao Xiaojing did not marinate the meat filling in advance. She directly fried the meat filling until it was cooked and seasoned it. She also added a lot of onions as the base, wrapped the cooked meat filling into buns, and then put them in the steamer.
Zhao Xiaojing tasted the filling carefully and found that although it was the same minced meat and vermicelli filling, the difference was still noticeable at once.
The steamed buns made with Hou Guihua's raw meat filling are tender and juicy. The meat filling is closer to meat paste, so it is smoother and softer, and intertwined with the vermicelli. The vermicelli also absorbs the juice of the meat. It tastes like your mouth is full of meat, rich in fat, and full of meaty flavor.
The stir-frying of her bun filling imparts a rich, fragrant aroma, yet the fat is lighter than with raw meat. The minced meat is hand-chopped, resulting in small, fatty and lean pieces that are granular and have a nice chewiness. The stir-frying further enhances the distinct layers of vermicelli and minced meat, reducing the meaty flavor but enhancing the umami and aroma.
The two fillings have their own characteristics, and everyone has their own preferences for radish and cabbage, but according to Zhao Xiaojing's own taste, she still prefers the chewy cooked meat filling.
"Why is the skin of this bun so thin? It tastes different too, it feels quite chewy. Aren't bun skins usually soft and fluffy?" Su Yuchen finished a bun in a few bites, sighed with satisfaction, and drank two more mouthfuls of porridge before remembering what he felt was special just now.
"Because they use unleavened dough, not leavened dough. This is Sister Hou's specialty. I quite like it, so I made it as she said." Zhao Xiaojing answered after chewing the last two bites of the bun.
Su Yuchen was stunned for a moment, his eyes a little confused.
Zhao Xiaojing understood what he meant and used gestures to explain what a dead face meant.
"What about these steamed buns?" Su Yuchen picked up another bun while listening, and asked while pointing at the round bun in the box while eating.
"Yes, let me try it." Zhao Xiaojing nodded and picked up the steamed bun with unleavened dough and pinched it curiously.
It's not very elastic and feels much firmer than steamed buns, and it's definitely not soft at all.
Zhao Xiaojing broke off a small half and tasted it with some side dishes and porridge. As a result, she regretted it immediately after tasting it. She broke off too much and could not eat the second bun after finishing it.
The unleavened steamed buns have a chewy and tough texture, just like a bowl of dry hand-rolled noodles without sauce or seasoning. When eating them, you feel like you are surrounded by a solid mass of noodles.
Especially if you drink a couple of sips of liquid food after eating, you may not feel it while eating, but when you put down your chopsticks you feel like your stomach is about to swell.
"So exaggerated? Then I want to try it too!" Su Yuchen's eyes were full of curiosity after listening to Zhao Xiaojing's description. He had just finished eating the second bun, so he picked up the remaining unleavened bun that Zhao Xiaojing had broken off, broke off a small piece and put it in his mouth.
"Uh...it's quite special. People who like it will definitely like it, but I still don't like it." Su Yuchen curled her lips.
"Do you like this kind of dough for the buns, or the usual soft ones?" Zhao Xiaojing stacked their bowls and put away her chopsticks.
"The soft ones are delicious, but the soft dough makes me feel more like eating buns. I can't put my finger on it. They taste good, but something seems a little off. I can't put my finger on it." Su Yuchen then carried the bun box into the kitchen.
Zhao Xiaojing nodded, glanced at the clock hanging on the wall, thought for a moment, and then pulled Su Yuchen, who had wiped his sleeves and was about to wash the dishes.
"I'll wash them. You take some buns to Aunt Chen and the others. Yesterday, I sold them 30 yuan worth of cabbage, and today I can use the buns to offset the extra 20 yuan. It's still early, and they probably haven't had breakfast yet, so the buns are still warm."
"Well, you're thoughtful.
How many do you want to pack? "Su Yuchen nodded, walked to the side, took a plastic bag and prepared to pack the buns.
"Eight. Put the remaining unleavened bun in there too. Maybe Uncle Wang will like it. Let them have a try."
"Comb, if Uncle Wang is here, see if he likes buns or steamed buns. "As I told you before, I need to ask him about my third aunt's matter. I want to establish a good relationship with him first," Zhao Xiaojing instructed.
She and Su Yuchen have no secrets other than the system. They know each other well and know everything about everything. There is nothing that cannot be said openly.
"I understand, don't worry!" Su Yuchen responded readily, making an OK gesture with his left hand.
Zhao Xiaojing is indispensable in the kitchen, so Su Yuchen is almost always the one doing all the errands, and the two of them have a tacit understanding about it.
Chen Huiping's house was not far away. Zhao Xiaojing had just finished washing the dishes and had just taken out the chicken and beef to remove impurities and control the moisture when Su Yuchen came back.
"Mirror, Uncle Wang hit the nail on the head. I now understand what was wrong with me just now!" Su Yuchen rushed into the kitchen and started talking excitedly when he saw Zhao Xiaojing.
"Uncle Wang tasted it and said it was the skin for making soup dumplings. That's when I realized it!
I think it's a little off because the skin is a bit like the soup dumplings I've had before, but the soup dumplings have soup inside, and the juicy skin and tender meat are their hallmarks. Your dumplings don't have soup, and the skin and meat are a little separated, like a large soup dumpling without the soup. But the filling seems to taste different, and I can't really put my finger on it.
"I understand. I get what you mean." Zhao Xiaojing nodded, feeling that it was quite vivid. Thinking about it this way, if it was the raw meat filling made by Sister Hou, it would indeed be like a large soup dumpling without the soup. However, her own filling had been fried, and the taste was still different from the soup dumpling filling. Therefore, Su Yuchen felt that the filling felt different. "They hadn't eaten breakfast yet when you went there, right?"
"No! When I went over, Aunt Chen was just opening the door after buying groceries. Uncle Wang was making porridge for breakfast at home. I took the buns over and they both couldn't stop laughing when they saw them. They each took one and tasted it.
Uncle Wang tasted it and said it was delicious, but the skin was too thin. If it could be improved a little, it could be made into soup dumplings.
Aunt Chen scolded Uncle Wang for being too nosy. He said he liked soup dumplings and had to modify any dumpling he saw. She said she thought it was perfect, with a thin skin and lots of filling, and tasted better than steamed buns made with leavened dough.
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