Food starts with noodles

"Don't talk, don't talk, I have to eat it quickly, and I will boast about how much this skin jelly is after I finish eating..."

Well, you can't talk while eating, this is the rule set by the ancestors.

However, the purpose of the ancestors to establish rules is to demand themselves with the standards of a gentleman, and Li Hao doesn't talk when eating, simply because he thinks talking too much affects eating.

He took half a plate of cold skin jelly and poured it into his bowl, and started to eat it with scallion oil noodles.

The remaining half of the plate was snatched up by the three women in minutes. When Xu Zhuo went to pick it up in a daze, there were only a few shredded green onions and green peppers left on the plate.

Is it so exaggerated?

After grabbing the cold salad, several people started to eat the skin jelly again.

Seeing this scene, Xu Zhuo looked helpless: "Don't grab it, don't grab it, there is still skin jelly in the refrigerator, I'll take it out and mix it up for you."

"It's just a skin jelly, how about grabbing it like this?"

After speaking, he got up and went to the kitchen to continue making skin jelly.

In fact, although this skin jelly is delicious, it is really not up to the point where you need to rush to eat it.

The main reason is that these people have been tortured by boiled vegetables recently. They ate boiled vegetables with thick salt and heavy oil for several days.

Xu Zhuo mixed all the remaining skin jelly, and there was almost a small pot.

After serving it out, Li Hao didn't grab it this time. He ate and said, "I think this skin jelly can be regarded as a signature dish in the store."

"The taste is absolutely amazing, no matter whether it is sour or spicy, it is just right."

"I feel that those masters who have been cooking cold dishes for decades are not as good as you."

Xu Zhuo laughed dryly and didn't want to talk too much about this topic: "It's just a coincidence, I can't compare with others, everyone, don't eat too fast, this thing has just been taken out of the refrigerator, it's a bit cold."

Yu Keke looked at it and asked, "Can this jelly be made into soup dumplings?"

Xu Zhuo nodded: "Yes, chop it up and add it to the stuffing of the steamed stuffed bun, and when it's steamed, it will become a soup dumpling."

Yu Keke became interested as soon as he heard it: "Then if you have time, can you make me steamed stuffed buns?"

Xu Zhuo is already familiar with making steamed stuffed buns, but soup dumplings are a bit more difficult.

These two days are going to be busy, and Yao Meixiang has to move, so Xu Zhuo doesn't really want to make this kind of highly skilled food.

But when he saw Yu Keke's lovely and pitiful eyes, his heart softened all of a sudden.

"Okay, okay, I have nothing to do in the afternoon. Let's make soup-filled steamed stuffed buns at home, and make some wontons by the way. My parents are coming tomorrow, so they won't be eating at home, so let's make something delicious."

Eat something good before my parents come, I always feel a little awkward when I hear this.

But he was right. After Chen Guifang and Xu Wenhai came, they would definitely go out to eat.

And even if they eat at home, it's not Xu Zhuo's turn to start.

Although Xu Zhuo's cooking skills are good, it's just compared with people who can't cook.

In front of Xu Wenhai, Xu Zhuo's skill is really not enough.

Although Xu Wenhai doesn't talk much, but this father, like Wei Junming, usually doesn't talk so much when he's languid, but when he enters the kitchen, he's full of energy, as if he's a different person.

Yao Meixiang looked at Xu Zhuo in disbelief: "Your parents are coming? What are you doing here?"

Only then did Xu Zhuo realize that he had slipped his tongue.

He hurriedly made amends: "I met you, they will naturally come over to have a meal with you to bond with each other. Our side has rules for recognizing godfather and godmother. My godfather's ceremony is over. You are still missing this link."

When Yao Meixiang heard this, she breathed a sigh of relief: "I thought it was nothing, that's all. You people from the Central Plains are really fussy, and you insist on going through a ceremony. It's unnecessary."

But Xu Zhuo's parents came, she was very happy.

"Coco, Panpan, if you two have nothing to do in the afternoon, go shopping with me, dye my hair, and buy some beautiful clothes by the way."

"Xu Zhuo's parents are here, I can't look so sloppy, people are very particular about people, I can't be too rude, leave a bad impression on them, go back and laugh at Old Wei for finding a crazy woman... "

Chapter 199 Wrapped Wontons

Before, Xu Zhuo was still worrying about how to make her dress up for the birthday party so that she could restore the demeanor of the goddess of Rongcheng.

Unexpectedly, the arrival of his unscrupulous parents helped him solve the matter.

Yao Meixiang was a first-class beauty when she was young, but now because she doesn't dress up and wears casual home clothes, she looks like a 60-year-old lady.

Xu Zhuo believes that as long as she dresses up a bit, Yao Meixiang will still be beautiful.

At least it was easy to seduce Wei Junming.

After eating and drinking, Li Hao continued to ask Zhou Wen for help. After Yao Meixiang went to the neighborhood committee to sign, she didn't take a lunch break, and went shopping with Yu Keke and Sun Panpan.

They were in a hurry, they had to do their hair for several hours, and then went shopping to pick out clothes. Xu Zhuo didn't think it would be dark, and these three women would never come back.

But Xu Zhuo was not idle at home. He first went to the supermarket to buy some pigskin and fillings for making steamed buns, and then started to prepare.

To make soup dumplings, skin jelly is essential.

Of course, some people don’t like to add skin jelly, but pour water into the stuffing of buns. For example, pepper water, which is necessary for meat stuffing, is the best choice for stuffing meat.

The meat stuffing made with water is not only delicious, but also tender and tastes better.

However, Boss Xu self-awarely chose to give up this kind of high-end operation.

Without the blessing of skills, he has no ability to completely wrap the thin meat filling into the buns, and even thinking about it, he finds it very difficult.

So honestly choose the way of adding skin jelly.

Don't be too ambitious.

This time the pigskin was boiled purely for making steamed stuffed buns, so Xu Zhuo didn't pay much attention to it. After washing and blanching the pigskin, he put it into the electric pressure cooker.

Put ginger and scallions in it, then set the cooking time for half an hour, and then went to take a lunch break.

After waking up, the meat skins in the electric pressure cooker had already been boiled, probably because the time had been set a bit long, and when Xu Zhuo opened the pot, he found that many of the meat skins had been cooked to pieces.

Picking out the ginger and rotten onions in the pot, Xu Zhuo poured the soup and pork skin into a basin, and then put it on the air conditioner in the living room to blow.

Xu Zhuo will put this basin in the refrigerator when the temperature drops later.

Save it when you start making the stuffing later, it hasn't solidified yet.

Although it is cumbersome to make steamed buns filled with soup, it is a bit early to do it now. Xu Zhuo plans to make some wontons first and freeze them, and then cook them when they are ready to eat.

Soup dumplings don’t really go well with wontons, but in junior high school, Xu Zhuo got used to eating soup dumplings with wontons at the school gate with Jianguo after class, and he still can’t change this habit.

When eating, prepare a small dish first, pour balsamic vinegar and chili oil on it, dip it in the soup bag, and pour the vinegar water in the dish into the wontons to stir after eating.

The sourness of the vinegar, the spiciness of the chili oil, and the broth in the soup bag are perfectly integrated into the wonton soup.

It tastes so good.

Back then, Boss Xu had a lot of pocket money, so almost every night, he would take Jianguo to eat and drink, and then go home on a mountain bike.

Especially on winter nights, a steaming basket of soup dumplings and a bowl of delicious and tempting wontons are simply warming artifacts in the cold night.

After reminiscing, Xu Zhuo made some prickly ash water, no matter it is stuffed buns or wonton stuffing, prickly ash water is indispensable, so prepare more.

After the pepper water was ready, Xu Zhuo started making the noodles for the wonton wrappers.

There are wontons all over the country, and the names are different from place to place.

In Sichuan, the name of wonton is Chaoshou; in Hubei, it is called dumpling or Baomian; in Fujian, wonton is also called Bianshi.

In places such as Jiangnan and Lingnan, the name of wonton was replaced by the word "wonton", and even the English word "wonton" was taken from the transliteration of the word "wonton".

There are various names and types of wontons.

Fresh meat wontons, fresh shrimp wontons, shrimp meat wontons, three delicacies wontons, vegetable wontons, red oil wontons and fried wontons, the types and methods of various wontons are simply amazing.

What Xu Zhuo was going to make today was the most common three-fresh wonton. For this reason, he bought a pound of shrimp in the supermarket.

After reconciling the noodles, Xu Zhuo covered them with a damp cloth and began to wake them up.

Taking advantage of this time, he chopped the minced meat first.

Today's meat stuffing is a bit too much, and both wonton and steamed buns are inseparable from meat stuffing.

Chopping meat stuffing is particular about the method, some people like to chop the meat directly on the chopping board, but Xu Zhuo always feels that this is too tiring.

If it is for physical exercise, this method can be tried.

But Xu Zhuo didn't have the energy to eat a few catties of minced meat today.

He first sliced ​​the meat, then cut it into strips, and finally diced it.

After cutting, chop the meat filling with both hands with a kitchen knife.

In this way, it is enough to chop the meat into minced meat and make a little puree, instead of chopping the meat into puree all the time.

The meat stuffing used for making soup dumplings and wontons should be more crumbled than the stuffing stuffing for steamed stuffed buns and dumplings, because the fillings of these two types are fast-ripening foods, and if the fillings are too large, they are not easy to ripen.

Generally, soup dumplings can be steamed for 10 minutes, and Xiaolong soup dumplings can be cooked for 8 minutes. If the filling is too large, it will never be cooked in a few minutes.

Although wontons need to be boiled like dumplings, the cooking methods are different.

Generally, cold water is poured three times to boil dumplings, so that the cooked dumplings will be firm, the fillings will be thoroughly cooked, and the dumplings will not break easily.

But when cooking wontons, you order cold water at most once, and even some people who love soup don’t even order cold water once, and they will be out of the pot after a few minutes of cooking. If the filling is too large, it will not be cooked through at all.

However, the minced meat cannot be chopped into pureed meat, as this will lose the unique tenderness of the minced meat.

After chopping the minced meat, Xu Zhuo poured cooking wine on it, poured some oyster sauce, and sprinkled a spoonful of salt and some pepper on it.

Then start stirring, while stirring, add the cooled prickly ash water into it. After the meat stuffing is completely stirred, it's time to proceed to the next step.

Xu Zhuo dug out a bowl of minced meat from the beaten meat, then covered the remaining minced meat with plastic wrap, and put it in the refrigerator.

In this way, the meat stuffing is marinated in advance to taste, and the taste will be better.

And when the meat filling has a base flavor, it will be much easier to mix the filling later.

Then he washed and chopped the shrimps he bought, and chopped some chopped green onion and ginger. After everything was ready, he started to mix the wonton stuffing.

First break two eggs into the meat filling, stir them up, then pour in the minced shrimp and minced green onion and ginger, add the seasoning again and start seasoning.

After the taste was prepared, Xu Zhuo also put the minced meat in the refrigerator, so that it would be easier to pack after cooling down.

Next, it's time to roll the skin...

Chapter 200

The steps for rolling wonton wrappers are almost the same as rolling noodles, but the wonton wrappers should be thinner.

When he went to the supermarket to buy ingredients, Xu Zhuo almost bought duck eggs and duck egg noodles for Zhusheng noodles and wontons.

But thinking about the difficulty of the operation and the fact that he didn't like hard wontons very much, he chose to give up.

In addition, the reason why Xu Zhuo didn't want to do it was because he always had a premonition that he might encounter side missions with the taste of his hometown in the future, so making Zhusheng noodles and wontons at that time should have better results.

Although the taste rewards in my hometown are very ordinary, but mosquito legs are also meat, the system is so stingy, these rewards have to be won, otherwise it is not easy to become a chef?

The dough became thinner and thinner, and when it was about three millimeters thick, Xu Zhuo stopped.

He rolled the dough evenly on the rolling pin, and then cut the dough slices of the rolling pin with a kitchen knife.

It is said to be cut, but it is actually cut.He moved the dough from one end to the other along the rolling pin, and the large dough rolled on the rolling pin instantly became long strips of equal size.

After arranging the dough pieces, Xu Zhuo took a kitchen knife and cut them into square dough pieces according to the width.

After picking out those irregular ones, what is left is the dough for wrapping wontons.

Then, Xu Zhuo took the minced meat out of the refrigerator and started making wontons.

Wonton wrapping methods are divided into several genres, and each genre has a different shape.

There are Hualien wontons, Hong Kong-style wontons, Wenzhou wontons, Yuanbao wontons, straw hat wontons, and Sichuan Chaoshou.

Xu Zhuo only knows how to wrap ingots now.

This is also the best step in making wontons.