Chapter 200: Rolling out the noodles successfully!
At two o'clock in the afternoon, six people sat in a circle around the table, leaned back in their chairs and burped.
Zhao Xiaojing's old duck soup is cooked to perfection, the duck is fresh enough, and she specially selects ducks that are over one year old. The stewed duck tastes quite delicious and is especially nourishing to eat in this season.
There was a huge pot of duck soup. Zhao Xiaojing specially used the largest casserole to stew it. Each of the six people had two bowls at the beginning. At first, they rushed to eat the radish, then they rushed to eat the duck meat, and later Wu Kaile even ate the ginger slices. In the end, there was no residue left in the pot.
In addition, at everyone's request, Zhao Xiaojing made stir-fried pork with chili peppers and stir-fried beef, and Yun Yongyuan stir-fried two vegetarian dishes.
Wu Kaile ate voraciously and was deeply conquered by his first working meal.
First, there is the clear and fragrant old duck soup. Not only does it not have any fishy smell, but it also has a strong duck aroma. It is said that only salt and pepper are added, but even though the soup is light, it tastes fragrant. You can taste the duck meat in every sip, and the more you drink, the more addictive it becomes.
Not to mention the radish inside, which is sweet and juicy and has absorbed enough broth. It is more delicious than the meat and is gone before you know it.
Not to mention the spicy stir-fried beef and pepper fried pork that Shasha couldn't control herself from eating. They were spicy but not heavy in seasoning. Every bite was fresh and fragrant, and refreshing and crispy. The vegetables were much better than those in ordinary restaurants.
Wu Kaile ate two bowls of rice with vegetables, and then he followed Su Yuchen's example and mixed the rice with soup, and unknowingly ate another bowl and a half.
In the end, all six of them leaned back in their chairs and didn't want to move.
"I can do this job until I retire. Hiccup." Wu Kaile had more to say. A working meal made him thank himself again for his decision to follow Ouyang Yidan.
By the time everyone finally finished their rest and cleaned the kitchen, it was already 2:40.
Su Yuchen went out to the grocery market to check the cash register, while Zhao Xiaojing stayed in the kitchen to continue working overtime on making soup dumplings.
Su Yuchen had already peeled the water chestnuts in the kitchen for breakfast that morning. If he didn't eat them, they would go bad. However, he plunged into the virtual space and found that the water chestnuts in the virtual space were still the same as when he had just bought them.
This time, Zhao Xiaojing kneaded the dough first. She followed the instructions of the chef at Gushanfeng Restaurant to use half boiling water and half cold water. She added salt to the cold water part, then added cooking oil and mixed them together to form a dough.
After kneading the dough, she put it in a bowl to let it rest before Zhao Xiaojing started making the jelly.
Today's main purpose is to test the dough, so Zhao Xiaojing no longer worries about the jelly and filling, nor does she crush them for filtering. She directly uses the soup made from pig skin to make jelly, and the filling is directly crushed in a quick module and prepared according to the ratio of 1:1:1 of water chestnuts, meat filling and jelly.
Three hours later, the jelly was frozen. Zhao Xiaojing quit the carving course, mixed the fillings in one second using a module, and started rolling out the dough.
Yangcheng, where Zhao Xiaojing has lived since she was a child, belongs to the Central Plains. The people in the Central Plains are far behind those in the north, where every family has a masterful noodle-making skill and a love for noodles. However, they are relatively stronger than those in the south, where people pay more attention to toppings and prefer rice. If they work hard, they can do relatively well.
The same goes for Zhao Xiaojing's noodle-making skills. She can make dough, steam buns, steamed buns, and fry dough sticks. After making sweet soup for a while, she has become a little more proficient in it and can be considered quite good.
But if she were to compare herself with the noodles from Wang Jiandang's hometown, Henan Province, she could only be considered a mid-to-low-level player at best. If she wanted to make the Henan Province soup dumplings that Wang Jiandang liked, she would first have to put in some effort in making the dough.
Zhao Xiaojing made improvements one by one according to the suggestions made by the pastry chef from the moment she started kneading the dough. When rolling out the dough, she tried even harder to find the feeling that the pastry chef said was slightly thick in the middle and tender around the edges.
The buns made before could not be of the same thickness. Zhao Xiaojing cut the dough into two-thirds of the previous size, rolled it into small round dough, and then took the rolling pin in one hand and rolled the dough with the other hand, and rolled it carefully.
Zhao Xiaojing rolled it several more times based on the original thickness. She felt it was almost done several times, but when she picked it up to take a look, it still felt thick, so she put the dough down and continued rolling it.
However, when I put down the dough for the third time to continue pursuing thinness, the dough finally broke under the heavy load.
Zhao Xiaojing silently observed the thickness of the broken dough and was more careful when rolling it out again. She repeatedly tested the edge close to the thickness of the broken dough, but the dough broke again.
Zhao Xiaojing continued...
When I rolled it for the sixth time, I finally found the critical value where the dough would break but not break, and the dough in my hands became thin and round.
Zhao Xiaojing directly wrapped the filling and steamed it in a pot, and opened the pot after ten minutes.
This time the dough broke from the bottom.
The middle is thick and the edges are thin. Zhao Xiaojing was busy rolling it thin but didn't leave enough thickness in the middle...
Zhao Xiaojing comes again...
This time it was still broken when it came out of the pot, broken from the top, but the thickness of the skin was just right.
Zhao Xiaojing continues to start over...
Zhao Xiaojing didn't stop until she had tried dough of different thicknesses, frowning and thinking hard.
The thicker ones are okay, and they can indeed hold the soup, but the taste is average, and they are indeed not so tender that they can be blown away; and once they are rolled out thin, the skin is okay, but the soup dumplings start to break to varying degrees and leak soup.
It’s the problem of dough toughness that the noodle master said.
Zhao Xiaojing started directly from the beginning.
I kneaded the dough again, adjusted the ratio of hot and cold water, used different proportions of water and dough, made several pots, labeled them separately, and then continued to the learning module. I waited for the dough to rest for two hours, then cut the dough into pieces, rolled out the dough, rewrapped it with the filling, and steamed it...
After repeating this process for more than 40 hours, Zhao Xiaojing opened the lid of the pot and held up the soup dumplings that she had made for who knows how many hundreds of times, with a look of anticipation on her face.
The dough is incredibly thin this time! After steaming, the dumplings are so plump that you can even see the broth inside. The slightly thick bottom is just enough to hold the broth and filling, while the surrounding skin is so thin that it breaks easily with a light bite.
Hard work pays off, and I finally succeeded in rolling out the dough!
Zhao Xiaojing endured the heat and took a sip of the soup. After finishing the sip, she began to slowly taste the entire soup dumpling from the skin to the filling.
The wrapper was indeed quite thin. Although Zhao Xiaojing hadn't tasted exactly how thin the soup dumplings from Henan Province were, she knew that this wrapper was quite good, even top-notch, compared to the local soup dumplings she had tried. It was the thinnest, softest, and chewiest, with the best texture she had ever tasted!
But the reason why I only praise the skin is because the only advantage is that the skin is thin enough.
This time, Zhao Xiaojing was able to eat the whole soup dumpling and finally taste the soup and filling carefully. She found that her last feeling was right, it was indeed very ordinary.
First of all, the soup is not fresh enough. Although the fat in the jelly has been removed, drinking the soup still feels like drinking pure oil, and it does not have the fresh soup taste as imagined.
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