Shokugeki: Start with an izakaya, making everyone cry

after that.

Xiaolin Longdan, she leaned forward slightly.

In a trembling voice, he asked excitedly, "How is it? Is this golden and silver venison delicious?"

sound.

Full of desire and hope to be recognized by Zhang Fan.

It seems that every word contains the pride and expectation of the careful selection of ingredients and the meticulous cooking process.

watch carefully.

Her hands unconsciously intertwined.

The occasional gentle friction between the fingers revealed a hint of inner tension.

"Yeah, of course it's delicious."

Zhang Fan said with a smile.

After hearing Zhang Fan's comments, Long Dan had an unconcealable smile on his face. It was the anticipation for the unknown delicacy to be revealed, and also the confidence in his own efforts!

At this point, after Enka Kikuchi and Taki Kadozaki, the izakaya finally welcomed its third official employee!

……

The night is like a deep and peaceful painting.

It slowly spreads out across the sky, gently concealing the hustle and bustle of the day.

In the grass.

Insects chirped everywhere.

They are either high-pitched and passionate, or low and gentle, adding a bit of vitality and vigor to this quiet night.

In the distance, one or two frog croaks could be heard occasionally.

The chirping of insects echoes with each other, forming a symphony of summer night.

In this symphony, you can occasionally hear the rustling of the night wind through the leaves and the gurgling sound of the stream in the distance. They are the purest music of nature, which makes people feel relaxed and happy and forget the troubles of the world!

now.

The izakaya is not closed yet.

However, Zhang Fan couldn't sit still and was making a snack dish that he loved to make in his previous life: Korean buns.

……

As the saying goes:

There is Goubuli in the north and Han Baozi in the south.

Although Korean steamed buns are just a simple dish, the production process strictly follows the proportion of ingredients and operating procedures.

First, use high-quality flour, add pork fat, sugar and dough to make the bun skin.

Secondly, the fillings are prepared according to different tastes. For example, for fresh meat buns, half of the meat is made of fat and half of the lean meat, and chopped into small pieces. Half of it is fried in a pan until crispy and then combined with the other half of the fresh meat.

It is mixed with more than 10 kinds of seasonings including high-quality soy sauce, pepper powder, ginger juice, Sichuan pepper powder, cooking wine, chicken soup, etc.

Precisely because of the exquisite ingredients and meticulous production, this Korean steamed bun, one of Chengdu's traditional local snacks, has the characteristics of thin white skin, clear patterns, tender filling, soft and crumbly, and fresh and delicious!

……

As we all know, the types of flour can be roughly divided into three categories:

High-gluten flour, medium-gluten flour, and low-gluten flour.

The characteristics of high-gluten flour are that it is darker in color, more active and smooth, and does not easily clump when held by hand.

It is more suitable for making bread and some puff pastry, such as Danish pastry.

The color is milky white.

It is between high and low powder, with a semi-loose texture.

Medium-gluten flour like this is generally used in Chinese dim sum, such as buns, steamed buns, noodles, etc.

Well, low-gluten flour is whiter in color and easier to form clumps with your hands.

The average protein content of low-gluten flour is around 8.5%. It has low protein content and less gluten, so its gluten is also weak, making it more suitable for making cakes and sponge cakes.

"Ok?"

"It is indeed a product of the system, it must be a top-notch product."

Zhang Fan, who used some food coins to buy flour at the food store, couldn't help but feel a little dazed.

Because the color of flour will directly affect the color of bread, the closer to the core of the wheat grain, the whiter the color and the better the quality of the flour.

Although the color of flour may not be that important for making Korean buns.

but.

have to say.

This was the first time Zhang Fan had seen flour so white and bright.

So he grabbed a handful of flour, shook it a little, squeezed it into a ball with his fist, then released it and gently weighed the ball.

Then, to Zhang Fan's astonishment, the powder ball immediately dispersed and turned into powder again.

no doubt.

The toughness of this flour is amazing!

"Special flour, a type of flour that is made with a traditional stone mill at a speed of 20 rpm and has no additives."

"Be good!"

“Traditional stone mill?”

After opening the system panel and checking the information about this flour, Zhang Fan finally began to react.

The traditional technology of low-speed grinding and low-temperature processing does not destroy the nutrients in wheat, but also retains the various nutrients in wheat such as protein, gluten, carotene, carbohydrates, calcium, phosphorus, iron, vitamin B1.B2, etc. to the greatest extent...

Simultaneously.

The carotene and vitamin E content in stone-ground flour is 18 times that of other flours.

Low-speed grinding maintains the molecular structure of flour.

Well, no additives are needed.

All in all, this flour is indeed a truly natural, green and healthy food!

Zhang Fan knew very well that if this level of flour was taken to the outside market to be sold, it would probably be sold out, even if the price was increased several times or dozens of times!

……

Subsequently.

He used both hands to pat the dough gently.

Then continue kneading, and slowly, the dough is no longer rough and has a certain degree of ductility.

From beginning to end, Zhang Fan's dough kneading skills were so neat and efficient.

If someone was watching here, they would definitely be secretly surprised, because during the process of kneading the dough, Zhang Fan also used the strength of his feet and waist to transfer all his strength to the dough without leaving any space!

Since you are stirring it gently, there is no need to add extra water.

Fabric.

It's already been made.

Next, it’s time to make the meat filling.

Pork belly is located in the pig's abdomen. There is a lot of fat tissue in the pig's abdomen, which is sandwiched with muscle tissue, with fat and lean tissue interspersed.

This part of the lean meat is the most tender and has the most juice.

usually.

The pork belly is cooked with the skin on. The skin can thicken the soup and make the meat shiny, which can bring out different flavor changes.

At the same time, its fat is easy to melt when heated, and the lean meat will not be tough even if cooked for a long time. It is the best meat filling for Korean steamed buns.

The way to cut pork shreds is opposite to that of beef, because pork has delicate texture and few tendons. If it is cut horizontally, it will become messy and scattered after heating and will no longer be shredded meat.

Therefore, the pork should be cut diagonally so that it will not get stuck in your teeth and will not fall apart.

……

Hey!

After a sound.

But Zhang Fan swung his sword without hesitation.

The knife skills of cutting the pork belly were very sharp and domineering, and the speed was very fast. It was even impossible to see every part of the kitchen knife.

He held the knife slightly forward, with his index finger pressing on the back of the blade and the lower part of his palm resting on the handle, and swung the knife down without hesitation. Every move was made without delay or distraction.

Finally, cut the meat into shreds.

The thickness is even, the length is equal, and the pattern is uniform.

On the road to becoming a chef, knife skills are very important.

This is a technique that chefs use to process raw materials into certain shapes and specifications using a variety of knife techniques according to the requirements of the dish.

Obviously, Zhang Fan's knife skills are quite good.

Cut the pork into rice-sized pieces, clean and chop the shrimps, put them into a bowl together with the meat, add salt, soy sauce, pepper, MSG and chicken juice, mix well to make the filling.

Then, knead the fermented dough until smooth, roll it into a round strip with a diameter of 3 cm, and tear it into 10 pieces. Sprinkle a little powder on it.

Take one dough and press it into a round skin with your palm. Wrap about 40 grams of filling in it. Pinch it into fine wrinkles to surround the filling, leaving the upper part of the filling exposed, and place it in the cage.

The whole movement was performed smoothly.

……

Knead the dough evenly.

Very smooth, even a little shiny.

When adding the meat filling and the broth, stir it while adding it so that the flavor of the broth and the meat filling can be perfectly combined and superimposed on each other, making the taste even better.

It can be said that Zhang Fan has a very precise grasp of the essentials of making Korean buns.

Finally, put the prepared buns into the cage and steam them.

Use boiling water over high heat and steam quickly.

After a while, a rich fragrance wafted out.

Zhang Fan, who had been busy for a while, was finally able to take a deep breath and relax at this time.

……

time.

Slowly passing by.

Steaming hot Korean buns, just out of the steamer.

Just opening the lid, an enticing fragrance immediately emanates, as if you had just taken a bath.

They are uniform in size, white in color and soft in surface, looking like budding autumn chrysanthemums in the mist, pleasing to the eyes and pleasing to the heart. Although there are only ten Korean buns in a basket, each one is round and plump like a small snowball.

Before it came up, Zhang Fan was intoxicated by the aroma and wanted to swallow the whole steamed dumpling in one bite.

"It's done. It's not easy!"

Looking at these steaming Korean buns, Zhang Fan smiled a little more.

……

"what?"

"Is this... a steamed bun?"

However, at this moment, the uninvited guest Nakiri Managi just walked into the izakaya and was also stimulated by the fragrance.

"Mangi, you came at a perfect time!"

Zhang Fan was stunned when he saw Nakiri Managi appearing in front of him.

At last.

He was somewhat enthusiastic.

He simply took a small Korean bun and handed it to Managi, signaling her to try it using the ability of the Divine Tongue.

The Korean bun held in my hand is hot, like a crystal clear little lantern, exuding a rich fragrance, and is very cute.

Took some cool air.

Nakiri Masaki couldn't help but take a bite.

As soon as you eat the soft and tender skin, the delicious gravy will immediately "drill" into your mouth.

The tender meat is steamed until it is golden brown and crispy, and the fragrant juice surrounds it. The meat filling actually loosens up all of a sudden and becomes extremely delicious.

"Is this...is this really a bun?"

“The skin is thin, the meat is tender, the soup is delicious, and the meat filling is very generous.”

"Take a bite, and the fresh, rich, delicious juice flows out, bright and transparent, oily but not greasy, salty and fresh, really delicious."

"The bun skin is soft but not loose, with a steamed noodle aroma, and the filling inside is even more delicious. The filling is made of pork, which is lumpy but not doughy, delicate but not loose, and has a lot of soup. It is very delicious."

……

steamed stuffed bun.

Simply put, it is a good and cheap breakfast.

But taste is an added value, and the more delicious the buns are, the more worth pursuing.

For example, Tianjin Goubuli steamed buns, first created in 1858, are the first of the "Three Wonders of Tianjin" and one of China's time-honored brands.

The dough and stuffing are carefully selected, the production process is strict, and the appearance is beautiful, especially the pleats of the buns are even, and each bun has no less than 15 pleats. The buns just out of the oven are fresh and not greasy, and are fragrant and delicious.

Use fresh pork and add appropriate amount of water, add pork ribs soup or tripe soup, add sesame oil, special soy sauce, minced ginger, minced green onion, seasonings, etc., mix it into bun filling.

The ingredients are all very ordinary.

After all, no matter how you cook the buns, they are still the same.

However, the authentic Goubuli steamed buns from Tianjin can be sold for twenty or thirty yuan each, or even more.

The difference lies in whether it tastes delicious.

Of course!

Popularity is also a factor.

……

Eat Korean buns.

The greatest pleasure lies in the moment of grabbing and sucking.

The bun skin is made of hot dough, which is a little harder than the dough for dumplings, otherwise it will not be able to hold the soup.

If you bite a small hole on the side of the bun, you can find a few drops of coriander dotted among the red meat filling. It looks like green leaves against red flowers, and the fragrance is everywhere.

Finished eating the buns.

There is still a rich fragrance lingering at the corners of your mouth, which makes you unforgettable for a long time.

So much so that Nakiri Managi, who had just licked her lips and finished eating the bun, immediately looked as if she was still not satisfied.

……

the other side.

After making the Korean buns, Zhang Fan actually continued to make that special recipe, Guo Shi Wushuang Noodles.

I saw him skillfully scooping up a handful of noodles with distinct strands and full of chewiness from the big pot. The noodles were white with a hint of yellow, with crystal clear soup hanging on the surface, and they were shining attractively under the light.

Afterwards, the noodles were gently shaken into the bowl, and the chef scooped a spoonful of carefully prepared clear soup. The soup was clear, but one could feel the rich layers of flavor contained in it.

It has the richness of bone broth while still being refreshing, as if it can wash away a night's worth of fatigue.

Take a closer look.

In the bowl, the thin and tough noodles are intertwined like silver threads, absorbing the essence of the soup.

It maintains the original chewy texture and adds a bit of warmth and smoothness.

On top of the noodles, the colorful and dazzling array of seafood ingredients seem like a microcosm of the ocean, competing to show their freshness and abundance.

Bright red shrimp.

Each grain is plump and crystal clear.

The golden scallops have tender meat and slightly curled edges, as if they are golden pearls given by the sea.

There are also the emerald green mussels, silvery squid rings, and the occasional chunks of crab meat, each of which is carefully selected to ensure the best taste and flavor.

All of this is tightly wrapped in a rich, non-greasy, and extremely delicious soup base.

This soup base is actually made by slow-cooking a variety of seafood with chicken and pork bones for a long time, with the heat controlled to just the right degree.

In addition, in order to add layers of taste and diversity of flavor.

In this bowl of Guo Shi Wu Shuang noodles, appropriate amounts of vegetables are added, such as green chopped green onions, fresh pea sprouts and crispy shredded wood ear.

Not only do they add a touch of refreshing green to this delicacy, but they also play a good balancing role in the taste, making the whole bowl of noodles more colorful and nutritionally balanced.