Chapter 238 Shrimp Dumplings
It took Jiangyou and others a long time to move all the luggage, ingredients and their own pet rice cake into the workshop.
Of course, the people who were mainly responsible for the work were Andre, Is and Jericho. As barrels and boxes of ingredients were moved into the kitchen and storage room, the pots and pans returned to their original places. The workshop became full again, and every corner that the guests could not see was filled with things.
——Store expansion is imperative.
Dinner was a casual meal made with the unsold food and leftover ingredients from the store. Like everyone returning from a long journey, Takuya, who had been on the road for most of the day, had no desire to cook. Fortunately, Nasha was there.
Although this girl is not good at innovation, she does her work very well. There are still some rice rolls, egg pancakes and shredded chicken left over. Everyone had a casual meal but felt very full.
Especially Is, who had never enjoyed these delicacies, almost lost his composure and wanted to quit his job and live here for a long time.
Andre & Jericho: "..." I get you, brother!
However, staying there was impossible. Occasionally, disguised as a guest, to eat was the limit. As Is reluctantly left the workshop with his takeaway box, Aunt Wolf and Nasha returned home, and everything returned to peace.
Jiangyou counted the store’s inventory and the revenue of the past few days, and he had an idea of the next plan in his mind.
Sales of sauce haven't been very high these past few days, so there's still plenty in stock, so she can resume brewing in a few days. After buying the land and house next door tomorrow, she can hang up the signboard granted by the king, adding some prestige to the workshop. The seafood won't be gone for a while, but it needs to be prepared as a dish as soon as possible. She's already edited the flyers and takeout menus, announcing tomorrow's limited-time specials. This wave of seafood should be enough to sell out...
In the future, she may consider building a seawater pool near the new store, like those modern big hotels, to raise some seafood, which can be used for viewing and can be ordered at any time and eaten immediately after being killed.
Alchemists can probably make thick and waterproof glass fish tanks like that, but whether filtering and oxygen supply equipment can be developed in this era remains to be seen. Perhaps there are some magical shortcuts in this regard?
Jiang You took a quick look at the seafood, confirming they could survive the next day in the barreled seawater, and then she felt relieved. She sorted the ingredients into categories, putting what needed to go in the basement, and what needed to go in the refrigerator. After all this trouble, Jiang You stretched tiredly and decided that it was time to put her plan for a bathroom with a bathtub on the agenda.
"When I buy the house next door, I'm going to have to plan both houses carefully," she muttered. "The living area, the brewing area, the restaurant and the shopping area must be separated. Oh, and there must be a planting area and parking area in the backyard."
Thinking about it this way, there are quite a few functional areas to arrange. Jiangyou doesn't know if the land next door is big enough for him to handle... No matter, expansion can be done step by step. If it doesn't work out, just keep making money and buy more land! It wouldn't be bad to be a local tycoon in the future.
She happily imagined her future life for a while, then fell asleep happily hugging the little rice cake.
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The next day was packed with work, so Jiangyou got up early in the morning with great energy, washed, tidied up, and then ran downstairs to lay out the ingredients one by one.
The special dishes that Jiangyou will be selling for a limited time today are still the shrimp dumplings and shrimp rice rolls that he made for the nobles once.
She took back all the extra shrimp Richard had prepared. It wasn't too much, but it wasn't too little either. She could probably make a hundred or so shrimp dumplings and a hundred or so servings of shrimp rice noodle rolls. Most importantly, these ingredients were free, so every sale was a huge profit.
Jiangyou planned to count three shrimp dumplings as one basket, and sell each basket for one silver coin. The shrimp rice rolls were also sold in three small portions, and each portion was also priced at a silver coin.
There are many ways to make shrimp dumplings. Restaurants always want to innovate on this typical Cantonese snack, and naturally they have developed and improved a variety of varieties: with soup inside, without soup, soaked in soup... There are all kinds of four-color shrimp dumplings, golden soup shrimp dumplings, etc. Generally speaking, they are all similar, differing only in the refinement and thought.
Jiangyou's method is also her favorite, adding pork skin jelly to the basic filling. This way, after steaming, the shrimp dumplings will be coated with a delicious and thick soup.
This recipe is similar to Nanjing soup dumplings, but without the broth. Just one bite, with the sweetness of the shrimp, the firmness of the pork, and the crispiness of water chestnuts or bamboo shoots, is the ultimate in deliciousness, elevating the shrimp dumplings several fold.
Of course, this version of shrimp dumplings is more complicated to prepare than the soup-free version, as it requires separate pork skin jelly. Therefore, it's more common in restaurants and hotels. Making it at home is generally less complicated.
Pork skin jelly needs to be cooked in advance, then put into the refrigerator to cool and solidify into a soup jelly, and then cut into appropriate small pieces with a kitchen knife; peel and devein the live shrimps, half of which remain in the shape of shrimp meat, and the other half are beaten into shrimp paste with a kitchen knife, mixed with 70% fat and chopped pork, chopped water chestnuts and carrots, add salt, soup, pepper, and sesame oil, stir and beat until firm, and then refrigerate to solidify.
Next is the scalding of the dough. Boil wheat starch and sweet potato starch in boiling water, stir into small balls, let cool slightly, and knead into a large dough. Add lard to make it chewy and smooth, and less likely to crack when steamed.
Knead the dough into long strips, cut into small square pieces, and then flatten them into skins with the back of an oiled kitchen knife, so that you can wrap the fillings.
At this step, you have to be very careful. The dough of starch dough is not very stretchable. If you put too much filling in it, it will easily break the skin during steaming, so you need to reserve space.
Add a little starch to thicken the small soup jelly, and then wrap it in the middle of the filling, so that the skin will not easily break due to excessive moisture.
One by one, plump white shell-shaped dumplings are gradually formed under the skillful kneading of Jiangyou's bone claws. The folds are neat and beautiful, and the edges are firm and neat. A piece of carrot slice is placed at the bottom to prevent it from sticking to the bottom or collapsing. It is also very convenient to take it out when eating.
These little details are the key to ensuring deliciousness. Even the slightest difference can affect the appearance at best and the taste at worst. Thinking about it this way, three shrimp dumplings for one silver coin is actually hard-earned money, which makes Jiangyou feel a little more at ease.
When the shrimp dumplings were wrapped, the small rice cakes flew in through the window. She went to the Witch Forest early in the morning and brought back the small bamboo steamers made by the beavers.
On his way back yesterday, Jiangyou had asked Lolisa through his contact list to order these small steamers from the beavers, so they could start selling Cantonese-style snacks today. Now that he had received them, they were about 80% similar to the small steamers in teahouses and perfectly adequate.
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