Chapter 186: The Profundity and Extensity of Chinese Cuisine
Steamed buns require a lot of dough, and it took seven people nearly half an hour to make all the dough into small pieces.
Then, Tang Zhen and the others began to shape the dough into steamed buns according to Jian Yan's instructions.
At the beginning, if you are not skilled, the shapes you make may not look good. But once you become proficient, this problem of ugly shapes will no longer exist.
After making another steamed bun and placing it on the steamer, Qiao Xi couldn't help but sigh, "Steamed buns are easier to learn than dumplings. Dumplings require mixing the filling, wrapping the filling, and pinching the folds, which adds three more steps.
It’s different with steamed buns. You just need to let the dough rise, knead it into a ball, cut it into shape, and you’re done.
The key is to save trouble and time.”
As he spoke, he picked up a basket of steamed buns, put them into the pot and started steaming.
“It does save time compared to making steamed buns.”
Xu Yubai, who was working quietly and not very talkative, agreed and said, "I think we should just make steamed buns from now on."
Tang Zhen smiled and said, "Don't dream. We are willing but the soldiers are not."
Luoyang hummed and said, "You know, it's easy to go from simplicity to luxury, but it's difficult to go from luxury to frugality.
"A stuffed bun is definitely better than a plain bun with nothing but the aroma of flour. If we dare not make buns and just give them to our brothers all day, a few scoldings would be a minor issue, but being put in sacks would be a major one."
Jian Yan couldn't help but ask, "Who told you that steamed buns aren't as delicious as steamed dumplings?"
No one told them, but wasn't it obvious?
Baozi has fillings, all kinds of fillings, which means that in addition to the original aroma of flour, baozi also tastes like various fillings.
With so many flavors mixed together, it’s easy to imagine that it will be another feast for the eyes.
Steamed bun···
Sorry, they really can't think of any advantages of steamed buns.
That’s what Tang Zhen and the others said.
Jian Yan was at a loss for words, "Steamed buns, like steamed dumplings, have many varieties.
You can make sweet or savory buns, and you can also make red, green, yellow, blue, purple, and other colors. Each flavor is different, and it’s no different from baozi.
"Besides that, steamed buns can be eaten steamed, baked, or fried."
Tang Zhen and the others looked at each other in bewilderment. According to Jian Yan, steamed buns seemed to be no different from dumplings except that they had no fillings.
Luoyang's focus was rather peculiar. He asked curiously, "We know what sweet and salty tastes mean, but what about those colorful steamed buns?"
"Adding fruit and vegetable juice when kneading the dough is like dyeing it. In addition to the original wheat aroma, the steamed buns are also infused with the flavor of fruits and vegetables, giving them a unique flavor."
"Can it be done this way?" Tang Zhen and the others were shocked.
It’s amazing that fruit and vegetable juice can be mixed with flour.
It's a pity that they have been cooking porridge for dozens or even hundreds of years, but they never thought about this. It's amazing.
"Why not?"
Jian Yan didn't answer but asked instead, and then said calmly, "Chinese cuisine is extensive and profound. All pasta dishes can be eaten in a variety of ways, and the same goes for rice and glutinous rice.
Take rice for example. It can be used not only to cook porridge and steamed white rice, but also to make various kinds of wooden barrel rice, stewed rice, clay pot rice, bamboo tube rice, rice crust rice and so on.
It can also be made into rice noodles.
Rice noodles can be fried, boiled, or put into hot pot.
I like to eat it hot, using a delicious broth as the base. I put it into a wide-mouthed deep bowl while it's still hot, add a few ounces of rice noodles, and then add kelp, crab sticks, soft-boiled eggs... ham and other ingredients. The boiling broth will cook the rice noodles and ingredients.
(End of this chapter)
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