Chapter 191: All Failure Experiences
However, the jelly for soup dumplings does not contain pig skin. Instead, it is made from the soup made from the pig skin, so that it can be turned into soup again after being steamed.
Sun Dehai mentioned at the time that the skin jelly in some stores seemed to be made by crushing the skin and soup together, filtering it, and then freezing the filtered soup into skin jelly. It is not known whether this is to save materials or for the taste.
Since it was her first attempt, Zhao Xiaojing decided to try both.
While waiting for the pork skin strips to come out of the pot, Zhao Xiaojing had already kneaded the dough. After letting it rest for half an hour, she wrapped it in plastic wrap and put it in the refrigerator.
It takes time for the jelly to freeze, so Zhao Xiaojing simply continues to learn the course of applying starch and batter.
The system's virtual space is the front-end module of the learning module. Although the two modules have different functions, there is no conflict when used together.
For example, Zhao Xiaojing can now continue to enter the learning module in the scene that has been saved in the virtual space, with the same time flow rate. She can then exit the learning module and enter the virtual space, and the ongoing food production will not be affected.
Because she had a basic knowledge of fried skewers, Zhao Xiaojing learned the battering course very quickly and entered the graduation stage in just a few days.
Three hours later, Zhao Xiaojing passed the last level and the system sounded the upgrade prompt again.
Ding~
[After system evaluation, the current chef level is: 21 (beginner, a novice with minor accomplishments, the maximum level is 100). This upgrade will receive 600 system coins and 5000 cash!]
Zhao Xiaojing smiled again and watched the virtual teacher leave. She turned around and switched herself to the virtual teacher. After soaking the scallion, ginger, star anise and peppercorns to make scallion and ginger water, she opened the refrigerator to check the condition of the pig skin jelly.
The freezing function of the system refrigerator is excellent, and the white soup has turned into a jelly-like solid.
Zhao Xiaojing took out two portions of pork skin jelly with satisfaction, and chopped them into pieces with one click using the quick module. At the same time, she also directly processed the pork with a 30% fat and 70% lean meat ratio on the side into minced meat.
Then use the module to clean and chop the water chestnuts, as well as the chopped green onions and other ingredients.
Anyway, it's just the experimental stage, and the main purpose is to save time, so Zhao Xiaojing doesn't pursue the taste of her own chopped stuffing.
Zhao Xiaojing was in trouble when mixing the stuffing.
The previous mixed cabbage was okay, she had eaten it before, so she had a reference when replicating it.
But she had never seen this water chestnut soup dumpling before, and had no idea of the proportion of the fillings inside, what it tasted like, or even how the soup dumplings were made. She just followed Hou Guihua's recipe for the ugly dumplings and added more jelly. Everything was made up behind closed doors.
She also looked for soup dumpling shops in Jiangcheng on the map and found 209 in total, but when she checked the food app, she found that none of them sold water chestnut soup dumplings.
The day before yesterday morning, when I was going home after practicing Tai Chi, I made a detour to the highest-rated soup dumpling shop nearby and bought two ordinary pork soup dumplings to try. I ate one on the spot and took one back to Su Yuchen. They both thought the taste was average. It was basically not like drinking soup, just a little bit of juice.
Since she couldn't figure out the proportions anyway, Zhao Xiaojing decided to try everything out in one go. She divided the two portions of jelly into two, for a total of four, and then divided the chopped water chestnuts and minced meat into four portions as well.
Then mix the minced meat, jelly and water chestnuts into fillings in different proportions.
Then take out the dough that has been proofed in the refrigerator, cut it into pieces, roll out the dough, and make dumplings.
A total of 16 kinds of buns were made using several different proportions. Zhao Xiaojing marked each bun one by one and then steamed them.
Because she didn’t know the steaming time for the soup dumplings, Zhao Xiaojing only steamed two the first time.
It takes 12 minutes to steam the buns, and they need to be simmered for a while after turning off the fire. However, the soup dumplings are small, so Zhao Xiaojing turned off the fire after 10 minutes.
After turning off the heat, I put on gloves and opened the steamer to see that both of them were ripped open and the soup had leaked out.
Zhao Xiaojing took out the two buns with a helpless smile, and tasted the broken skin and filling.
The water chestnuts were quite sweet, and steaming them with the meat did enhance the taste, but the broth had flowed away, and I didn't get to taste the jelly soup. Overall, there was nothing amazing about it, it just tasted like a normal steamed bun.
Come again!
Zhao Xiaojing put two buns back on the table and steamed them for only five minutes this time.
Five minutes later, Zhao Xiaojing opened the pot again and raised her lips as she looked at the two intact soup dumplings with different degrees of collapse.
No skin broken, first step successful!
Zhao Xiaojing picked up the chopsticks and carefully picked up one of the buns that had collapsed less. As soon as she picked it up, she could immediately feel the soup inside was crumbling, and the entire bun skin began to deform slightly.
Zhao Xiaojing opened her eyes wide with excitement, ready to take a closer look.
However, the soup dumpling instantly broke in mid-air where the chopsticks were holding it, and the soup splashed all over Zhao Xiaojing, and the remaining dumpling skin and filling also fell to the ground with a plop.
…
Now I can’t even taste the filling.
Zhao Xiaojing simply cleaned up the ground, regrouped, and began to focus on another soup dumpling that had collapsed more severely.
This time, he directly extended the bowl to the side of the steamer, and no longer used chopsticks to hold it around the waist. He wiped his sleeves and prepared to pick it up.
However, the moment Zhao Xiaojing picked it up, the skin of the soup dumpling broke again and the soup flowed out again.
Zhao Xiaojing was scalded and took a breath. Her first reaction was not to shake her hand off, but to quickly lick her fingers.
The broth was light, with a taste of gravy, which was neither unpalatable nor very delicious.
Zhao Xiaojing frowned, thinking while not caring whether it was hot or not, and took another bite of the broken filling.
I spat it out after chewing it for a few times. Not only was it hot, but the water chestnuts and meat filling were not cooked at all!
Zhao Xiaojing stared at the buns with disdain and wiped her mouth. The buns looked whole after five minutes of steaming, but they still broke if she moved them. The broth was just ordinary gravy, not as delicious as she'd imagined. The water chestnut filling only added a different texture, seemingly nothing special.
All in all, these two pots of steamed dumplings were useless, and all they accumulated were failed experiences, which made people even more confused.
Zhao Xiaojing frowned slightly as she looked at the 12 buns that had not been steamed yet. After thinking for a few minutes, she tried various methods, including steaming them for 8 minutes and then immediately opening the lid; steaming them for 5 minutes, turning off the heat, and simmering them for 5 minutes; steaming them for 5 minutes, turning off the heat, and simmering them for 10 minutes; steaming them for 6 minutes and simmering them for 10 minutes, and so on.
Two hours later, Zhao Xiaojing fell silent as she looked at the pile of broken soup dumpling skins and fillings in front of her.
Who would have thought that after trying 16 kinds of buns and ten different steaming methods, and finally steaming each bun individually for more testing opportunities, the skin still couldn't escape the problem that the filling would break as soon as it was cooked. As long as the skin was intact, the filling inside was not cooked, and the integrity of the skin could not be violated in the slightest, and it would start to tear apart to varying degrees as soon as it came into contact?
I knew it was difficult to complete the task, but I didn’t expect that making a complete soup dumpling would be so difficult just after the first step!
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