I'm in Food Wars: Opening A Restaurant

night.

The moon is white and the wind is light, and the cicadas sing sweetly.

A ray of moonlight shone on the ground, leaving a little golden dust in the dark environment. The willow tree by the road also cast a shadow and swayed with the cool evening wind!

Follow the cement road.

On both sides are gardens of shrubs and flowers.

After walking about a few hundred meters, a restaurant appeared in front of him.

Stepping into the restaurant is like entering a magnificent palace. You can feel the overall layout style, which is full of romance and elegance, full of exotic customs!

And on the second floor.

Fully equipped kitchen.

Here, Chu Feng, the owner and chef of this restaurant, is busy at the moment.

...

clear water.

flour.

Pig skin.

Pork belly.

chopped green onion.

cooking wine.

When preparing these things, add water to the flour immediately!

I saw Chu Feng pouring slowly while stirring, stirring until there is no dry powder, and stop pouring water when it forms dough! Immediately, after continuing to stir the dough, start to knead the dough into a smooth dough.

after.

After half an hour of resting, the dough was taken out.

Sprinkle a little dry flour on the chopping board, flatten the dough and roll it out with a rolling pin to form a large piece of dough! Then use a rolling pin to roll up the dough, and then roll it hard again and again to make a thin dough!

Immediately after.

Wash the pork skin.

Pour water into the pot, add pig skin, cooking wine, ginger slices, Chinese prickly ash, star anise, cinnamon, fragrant leaves, boil over high heat, cook until the pig skin becomes hard and remove.

Then add cooking wine, ginger slices and spices.

Cover the pot and bring to a boil, then reduce the heat and simmer for 1 hour.

Finally, pour the remaining soup into a bowl, freeze the meat, and place it in the refrigerator.

"It's done!"

Right now.

Chu Feng, that tense expression finally relaxed.

...

Immediately after.

You can start making soup dumplings.

I can see that he is holding the edge of the dough with his right hand and making a pleat, his thumb does not move, the index finger 45 pulls the dough forward to pinch the second pleat, the third pleat, and so on, and then squeeze all the pleats together and seal it tightly!

in this way.

Soup dumplings, that's it!

Put water in the pot and bring it to a boil, then put the soup dumplings in and steam for 8 minutes on high heat.

Finally, brush a layer of oil on the surface of the steaming plate to facilitate the removal of the soup bag. Then, put the soup dumplings on a plate with a plate of vinegar!

Take a closer look, the bun skin can be broken like a baby's skin! Even if you touch it lightly, you can see the soup swaying inside the buns!

...

Whether it is soup dumplings, barbecued pork dumplings, broken crispy dumplings or baked dumplings, they all share a common ancestor: steamed buns!

As early as the Western Han Dynasty.

There is a record about "steamed cakes".

At that time, noodles were collectively referred to as "cakes", soup cakes were similar to noodles, and steamed cakes were similar to steamed buns.

In the Wei, Jin, Southern and Northern Dynasties, flour processing methods improved, pasta was rapidly popularized in the Central Plains, and the technology of making steamed cakes by the Chinese people was also very mature.

In the Southern Song Dynasty, steamed buns have become popular food, with various varieties, and there is no big difference from today's steamed buns.

Zhou Mi's "Wulin Old Stories" lists nearly 20 kinds of steamed buns in the Southern Song Dynasty, one of which is called "grouting", which refers to soup dumplings!

...

Subsequently.

Chu Feng, who was hungry, slowly lifted a small soup-filled bun on the plate, then grabbed the bun with a spoon, and bit the bun into a small bite!

puff.

at the moment of bite.

The soup that filled the soup bag suddenly burst out, which caught Chu Feng by surprise!

But at the same time, the tendon of the steamed buns and the deliciousness of the pork are also sublimated at this moment. And the delicious taste of the soup with fresh juice can't be dissipated in the mouth for a long time, which is intoxicating!

"good."

"Meat and not greasy."

"Especially when the meat filling and the fresh soup are in the same room, you can enjoy the three-in-one noodle soup, which has a kind of integrated charm! If it is paired with the dipping sauces with oily spicy seeds and balsamic vinegar, it will be even more excellent in the world!"

soon.

All the soup dumplings on the plate were eaten by Chu Feng.

After tasting it for himself, Chu Feng believes that this soup dumpling will definitely become the signature dish of Yunhai Restaurant in the near future!

...

The next morning.

The rising sun of the first birth, covering the earth with wisps of rays of light! A thin mist, slowly serializing in the gap of Tōtsuki Gakuen!

"Great!"

"This kind of seasoning, which takes ten hours, is finally made!"

Say it.

Xiaolin gentian, who had been busy all night, began to add the prepared seasonings to the noodles and stir! After that, sprinkle some cooked white sesame seeds and chopped peanuts for garnish.

As such.

A bowl of sweet water noodles is complete.

"So."

"I'll start!"

Kobayashi Rentan picked up his chopsticks and started eagerly tasting the sweet water noodles he made!

First bite.

Seems to be really tasty and not too spicy.

and many more.

It seems a little spicy!

Afterwards, Xiaolin Gentian, who felt the scorching energy came up all at once, immediately changed his face and whispered, "No! My tongue hurts so much!"

Soon.

She felt that her face was numb and her head was starting to feel dizzy!

In desperation, Xiaolin Rentan could only wash his face and rinse his mouth to calm himself down a little. And when she looked at the bowl of sweet water on the table again, she couldn't help but fell into contemplation.

So sweet!

Spicy!

in the two flavors.

How to make a balance is obviously a great test for a chef! Too sweet or too spicy is a failure!

"strangeness."

"Obviously according to what Chu Feng said, it took ten hours to cook the seasoning, how can it make the sweet water noodles spicier instead?"

Can't help but.

Kobayashi Gentian was very puzzled. *