Medical Officer Royal Kitchen

Mo Jingchen shook his head, "I don't have anything to tell you, and you don't have to worry about me, just do what you have to do, even if I don't know where to put the things I have later, I have to ask you to help me get them." Mo Jingchen The words were very polite, which made them feel a lot more comfortable, one of them said with a smile.

"Young master, if you need anything, just let us know. We will cooperate with you." He should be in charge of the kitchen.

"Then I will trouble you. My name is Mo Jingchen. You can call me Jingchen. I don't know what the master calls me." Mo Jingchen introduced himself with a smile. Clean man, still a boy.

"I... My name is Shi Fulai." Shi Fulai's eyes were a little straight, and his mouth stuttered.

"Then I'll call you Uncle Shi." He was 40 years old, and it was no exaggeration for Mo Jingchen to be called Uncle Ren.

"Okay, okay." Shi Fulai was a little flattered.

"Then trouble Uncle Shi to help me get some flour and meat." Mo Jingchen rolled up his sleeves, and easily took the apron hanging on the hook, tied the apron like that, and he had the temperament of a chef.

"Oh~ what kind of flour do you want, is it coarse or thin, what kind of meat is it, chicken, beef or pork." Shi Fulai looked at him, wondering if his thin arms and legs could really cook.

"Fine flour, here is a piece of two liang of pork." As he said, he tied up his hair again, otherwise the long hair would be in the way.However, with his hair tied in such a way, his whole body softened, and his light blue clothes were still glowing with a faint white light. There was a hazy feeling, and almost everyone present was stunned. Except for the president, they had no I've seen a man so handsome.

Mo Jingchen didn't listen to Shi Fulai's response, so he looked up. Seeing everyone looking at him stupidly, he coughed twice in embarrassment.

"Ah, what were you talking about just now?" Shi Fulai asked in astonishment.

Mo Jingchen raised his eyebrows and repeated his words before he ran to take it out.

The first step in making buns is to knead the dough first, then adjust the filling after the dough is proofed.

He grabbed a few handfuls of flour at random, don't look at what he grabbed, but he had an estimate in his heart.

"Mr. Mo... don't you want to weigh it? Is it accurate?" Shi Fulai asked doubtfully. He has been making buns for more than ten years, and he still has to weigh them.

"No, I'll just make some." Mo Jingchen put the flour in a big bowl. There is no yeast here, so he can only use the most traditional method.

"Uncle Shi, do you have old noodles? I use them for kneading." If there is no yeast, then use old noodles for kneading.

Shi Fulai was stunned for a moment, but he came to get it immediately.

"Mr. Mo, this is old noodles." He was holding a small piece of dough, which looked hard. Mo Jingchen took it and thanked him, then crushed it and mixed it into flour, and added it with a small bowl. Warm water, pour sugar in the water and stir, and then find lard.

When he kneaded all these into the flour, the people around were all surprised, especially Shi Fulai, who had been making steamed buns for so many years and had never heard of adding sugar and lard, so he couldn't help being curious about him. Just ask.

"This...why do you add sugar and lard?"

Mo Jingchen kneaded the dough, and without hiding it, he said, "Sugar increases the sweetness of the dough, and lard can make the skin of the buns smooth and whitish, and it won't harden after cooling down, reducing the texture of the buns." Yellow hair hard question."

Shi Fulai listened carefully, feeling a burst of surprise in his heart, it turns out that kneading dough still has so much care.

"And when kneading the dough, don't touch anything on your hands. Wipe the board and bowl clean. After kneading like this, take it to the board and continue kneading. Be sure to mix the old dough with the new dough, otherwise it will be easy to get lumps. .” He said, while kneading the dough, his hands became heavier and lighter, very rhythmic.

Shi Fulai listened and studied hard at the same time, the dough he kneaded seemed to be smoother than his own.

After kneading for a while, the dough was ready, "Now cover it with gauze and let it rise." Then, he covered the dough with gauze, and everyone stood around and stretched their necks to watch, thinking that this method is a bit interesting.

Shi Fulai also secretly winked at a few apprentices, telling them to learn quickly.

The noodles are reconciled, and the next step is the stuffing. He chose a piece of pork. There are lean meat and white meat. The white meat can be a little more, so that the juice of the stuffing can be added. First slice the meat, then change it into thin strips, and finally cut it into small cubes The pieces are being minced. This process takes a little time. In order to reduce the time, Mo Jingchen uses two knives, each holding a knife on the left, to start chopping the meat. When chopping the meat, it should not be too muddy. Even better, it won't taste greasy.

Then chop the ginger and scallions, add a little ginger to the minced meat and continue chopping, soak the remaining ginger in water and put it aside for later use.Then season the meat filling with salt, soy sauce, pepper, pepper oil, sugar, thirteen spices, green onion, and ginger juice.There are no seasonings such as chicken essence, soy sauce, old soy sauce, and even pepper and pepper oil are picked by him from the mountain.

The people watching were stunned, they had never seen such a stuffing.

Mo Jingchen's hands were very fast, and the meat filling was prepared very quickly. Cover it and put it aside to let the filling taste, and then bring over the dough. When there are honeycomb holes in your hands, it is ready to proof , take it out and sprinkle with dry flour and knead it, so that the air inside can be emptied, then knead it into big noodles, then squeeze it into small doses of the same size, cover it with a cloth, do a second proofing, etc. The dough becomes larger and can be used to roll out the skin.

Soon the skin was rolled out, picked up and wrapped with meat stuffing, kneaded out beautiful patterns, after a while, a small and exquisite bun was formed, and when it was placed there, everyone's faces came together to look at it. Surprised and appreciated again and again.

"I... It's the first time I've seen steamed stuffed buns look so good."

"The skin of this bun is so white and smooth, I don't know if it will break if you poke it." He really stretched out his finger to poke it, but was immediately slapped off.

"Don't move around, it's a pity that you poked such a beautiful bun."

"This bun looks appetizing." As he spoke, he sniffed the bun, as if he could really smell something.

"The buns inside must be delicious. Why don't we ever think of adding meat stuffing inside when we make buns?" The buns they make are just like steamed buns.

"Mr. Mo... can I have one?" Shi Fulai's hands were itchy, and he really wanted to use the bag.

"And... and me." A young apprentice immediately raised his hand.

"I want to pack too." The other one also raised his hand, and then the third and fourth, all of them raised their hands like children.

"Of course you can. I'll roll the skins and make buns for you." Mo Jingchen gave way to let everyone stand up. Lian Heshan was very upset when he was squeezed out of the circle, but he didn't want to make buns.

Shi Fulai washed his hands. He remembered that Mr. Mo said that nothing should get on his hands. The others also washed their hands, and then gathered around Mo Jingchen, listening to him teach how to make buns.Everyone is a chef, and the simple craft of making buns can be learned once taught, whether it looks good or not.

"Ah, I still can't make patterns like Mo Jingchen's." This is his fifth failure.

"Mr. Mo's fingers are beautiful, and they look good when pinched, unlike ours, whose hands are rough and clumsy, and can't pinch well." The other person also failed several times, feeling very embarrassed.

"You guys learn a little bit, Mr. Mo is much younger than you and can make such a good-looking bun. How could you not be able to do it?" Shi Fulai yelled at the side in a low voice, these apprentices couldn't even make a bun Well, what a shame.

"Master, you...you didn't knead it well either." A little apprentice pointed to the master's kneading. It was true that the kneading pattern was not perfect, but it was much better than them.

"You still dare to talk back, such a good opportunity to learn art, why don't you grow snacks, why don't you hurry up and think about how to pack it well." Shi Fulai hated iron not being a guide, and he was usually very clever, how could it be an important time Drop the seams.

"Yes" Seeing that the master was angry, several people hurriedly put on a good attitude and continued to make buns.

Since they are more powerful, although they are slow in wrapping, it also saves a lot of time. After half an hour, the buns are wrapped. Except for the ones made by Mo Jingchen, which are the same size, the others are either big or small. There are flat, long and round ones, and they are covered with gauze for the third proofing.

Then put the water on the fire, wait for the water to boil, look at the wake-up steamed buns, if you poke the skin with your hand and it will bounce back, it means that the steamed buns are well proofed.Bring the water to a boil, put it in a steamer, and steam on high heat for about 15 minutes. When the time is up, don’t rush to take it out. After steaming, put it in the pot for 2-3 minutes, so that the buns will be soft and elastic.

When the boring time is up, open the lid of the pot, and a smell of meat comes out, which is surprising.

"Look, the buns made this way are very soft, and they can bounce back after being squeezed. Even if they are left to cool, they won't be hard." He took out one and squeezed it, and the buns bounced back immediately, just like what he said like that.

Then he broke the buns, the meat stuffing inside was a ball, but it could be seen that there was a lot of juice, he picked it up and took a bite, and showed everyone that the meat balls flowed out a lot of juice, and the thick bun aroma was unstoppable Swallowing his saliva, his eyes are so hungry that he can't wait to eat.

"It smells so good." Someone exclaimed.

"It looks very appetizing, my lord...can I have a taste." Someone asked cautiously, and Mo Jingchen took one and handed it to him.

"Eat, let's eat together." It was made for people to eat, but he didn't forget Lian Heyun, he put a few in butterflies and brought them to him, "Eat, don't you really want to taste my food?" handicraft?"

Lian Heyun couldn't wait any longer, immediately picked up a steamed bun and bit into it, almost jumping up from the scalding juice inside.

The buns are fluffy and soft, the leather book does not stick to the teeth, the meat filling is juicy but not greasy, it can burn your mouth when you bite it, but it is extra heart-warming in this winter, and it can leave a fragrance between your teeth when you swallow it. It is definitely unique and can be called a first-class steamed stuffed bun.