Gourmet food starts from the green leather train chef

Chapter 112 Fried Buns (Happy New Year)
It doesn't seem difficult to make soup. If you take the soup as an example, isn't it the stewed water with pig bones and wheat kernels?
Pork bones have the right aroma and taste, and the soup made after drinking for a long time can strengthen the muscles and bones, but if no fat meat is added, the soup will be too clear, so wheat kernels are added to make the soup thicker .

As long as it's authentic and cooked enough, is there anything that doesn't taste good?But the problem is that even in Pengcheng, where there are countless soup pots in the streets and alleys, there are only two soup pots that can be recognized by the locals, namely "Zhangjia Dianta Soup" and Pioneer Restaurant.

Not to mention ordinary people, even many master chefs who have been selling it for half their lives can’t find the reason; It's not a secret.

Speaking of the secret of the soup, one cannot fail to mention the grits soup in Lu Province; the two actually have a lot in common, and at first glance they look like 'two brothers', but the difference is also very big.

First of all, the soup is based on meat. There are pork soup, beef soup, and mutton soup that many people are not used to. It does not contain salt, it is a light soup all the way.

Dieta soup pays attention to the use of salt, and the authentic Dianta soup does not contain meat, only pure bone is used; what is important is to completely boil out the bone marrow and bone oil, which are all good things. Come in winter Serving a bowl of this soup will ensure that you will not feel cold for half a day.

Secondly, wheat kernels are not added to the soup. When the soup is almost boiled, the chef will add gorgon powder or dissolve the flour with water and add it to the soup to increase its thickness. From this point alone, the technology is slightly inferior to other soups.

It does not use flour and gorgon powder to enhance the flavor of the soup, but uses wheat kernels.

And there is also the emphasis on 'raw wheat' and 'cooked wheat'. Zhou Zhou first put the stir-fried wheat kernels into the pot and cook together. Stir-fried raw wheat kernels are put into the soup pot,
At this time, the soup is not only delicious, but also plump enough. The wheat kernels are wrapped in bone oil and marrow and cooked slowly. When they come out of the pot, the grains will be transparent and chewy.

Therefore, the deliciousness of the soup is not only in the soup, but the wheat kernels also constitute an indispensable part; Pengcheng locals often say when drinking soup, 'give more thick ones! The chef who serves the soup will pick it up slowly and serve it with half a bowl of wheat kernels. People with small appetites don’t even need to eat steamed buns anymore, as a bowl of soup can fill them up.

Of course, more people still choose clear soup, why?Because one of the greatest joys of drinking Yangta soup is to beat eggs into it.

Knock the raw egg directly into the bowl, beat it with chopsticks, pour a spoonful of boiling hot soup, and the frangipani will float up immediately, plus a layer of bone oil on the edge of the bowl, this is a delicacy in the world!

The most difficult part of cooking the soup is to observe the heat and control the moment when the cooked wheat turns into raw wheat. It is difficult to fully integrate the aroma of wheat kernels into the soup at the earliest moment, and the raw wheat kernels will be underheated at the later moment. Only those who have been in the soup pot for decades Only a master craftsman can see what he sees and what he can do, and the completion is seamless.

At the end, there is another process, which is to peel off the skin and fat of the pre-cooked pork belly, and chop the remaining lean meat with a thin layer of fat into shreds.

This requires a very high level of knife skills, and it pays attention to a "hair-thin", and every trace of lean meat should have a very thin trace of fat, and then throw it into the soup pot, and when it spreads out, it will be like a piece of meat. A huge chrysanthemum, very beautiful.

When it’s time to serve the soup, there will be several chrysanthemum shreds in each bowl of soup. Together with the bone-flavored soup, these few shreds of meat become the most “precious” delicacy. One turn, it can be wrapped around the chopsticks.
After a large pot of soup was boiled, Zhouzhou started to make fried buns with candlelight to maintain the temperature.

In Pengcheng, wherever there is a soup pot, there must be fried buns; if you go to the century-old Pioneer store, there are eight-legged fried dough sticks that are a specialty of Pengcheng, which can be used for soup, but the eight-legged fried dough sticks need special Penghui powder, and It is best to burn it fresh, which is really not the case on the train.

The fried buns are made of a large flat-bottomed round iron pan with a large body and a diameter of at least one meter.

This kind of special cooking utensils can only be seen in Pengcheng and Lu provinces, and there were none on the train, but since passing through Pengcheng station, how could there not be Aunt Xia's standard 'fat director'?

Zhouzhou’s journey along the way clearly aims to turn the dining car kitchen into a treasure house capable of cooking all kinds of Chinese delicacies. Aunt Xia was surprised at first, but now she has gradually gotten used to it, and even like those greedy passengers, she is also looking forward to Zhouzhou’s food. How many kinds of delicacies can be made.

So it was only natural for Aunt Xia to think that Zhou Zhou wanted fried buns in Pengcheng.

As the name suggests, the fried buns need water, and it’s still cold water; after heating a large flat-bottomed pan with a diameter of 1.3 meters, it needs to be coated with a layer of base oil. Vegetarian oil is good for this. And it will not be piled up.

Fried buns are small triangular buns with one, two or four, probably in the shape of a sugar triangle.

The noodles used are fermented noodles blended with high-grade gluten flour, and the fillings are also in accordance with the principle of "only cut and not chopped". Three parts are fat and seven parts are thin. The existence of scallion, but must not be without scallions.

With three big chefs around, there is no need for half a bottle of vinegar like Chen Yan and Xiao Zhang to make buns. Zhou Zhou only needs to make these buns with his heart.

The triangular-shaped steamed buns had been arranged on the wheat straw board according to Zhou Zhou's requirements. Zhou Zhou picked it up and threw it directly into the pot, and twenty buns on a board of half a catty were neatly arranged in the pot; A large flat-bottomed iron pot can hold four boards of steamed stuffed buns, which is two catties, and it takes about twelve minutes to make one pot, which can handle about ten guests.

After the buns were placed in the pot, Zhou Zhou picked up the kettle and poured the prepared cool boiled boiled buns into the water to fry the buns. Of course, we can’t just fry the buns with oil. What’s important is that the oil bottom is full of water, and the water probably covers half of the buns. That's about it, the next step is to cover the pot, rotate the iron pot regularly to make the fire evenly distributed, and judge the heat according to the water vapor and aroma.

It is much more difficult to make fried buns than steamed buns, because the lid of the pot must never be lifted during the 'water frying' process, otherwise the steamed buns will be difficult to rise if the steam is lost. If you forcefully extend the cooking time for this, The oil base of the buns will turn black and become mushy again.

That's why there is a proverb in Pengcheng: "If you go to Pengcheng several times, there are only four people who can get fried buns."

This is about the four most authentic chefs who make fried buns.

One is from the main store of 'Lianglaifeng', the other is from the main store of 'Pioneer Restaurant', the other is from the main store of 'Zhangji Dining Soup', and the other is from the breakfast department of the old Pengcheng Restaurant on the wide section of Pengcheng Road.

The water-fried buns made by these four master chefs are soft and soft, and the bottom of the oil is crispy, and the connection between the bottom of the oil and the dough part has a slightly 'crunchy' feeling, crisp on the outside and soft on the inside, and soaked in the stuffing The lard oozing out of the ingredients, the feeling of eating it in the mouth is just three words——'It's so beautiful! '

Now Zhou Zhou is equivalent to the culmination of all the masters over the past century, and any one of them must be slightly better than these four!
When the heat is up, open the lid of the pot. At this time, the water in the pot has disappeared, and the buns have swelled up like piglets one by one; Zhou Zhou picked up a strip shovel specially made for decocting buns, and pushed them along the bottom of the pot one by one. In the past, the water-fried buns were turned over one by one and changed to side-bellied pots. The bottom of each warped bun was attached to a thin, browned and crispy pastry bottom.

At this time, you have to pour two coats of oil, because the oil in the pot has been exhausted, and you have to add more oil to make the bottom of the belly brown. After adding the oil, the steamed stuffed bun master usually covers the pot for about 2 minutes, and then When the lid of the pot is opened, the fried buns will have oily bottoms on both sides, and they can be cooked out of the pot.

But what Zhouzhou is after is double-sided?
What he wanted was fried buns that were golden on three sides, and this kind of operation was extremely difficult.

Because the steamed stuffed bun is almost cooked at this moment, it can only be covered once at most, otherwise it will be overcooked!
So what Zhou Zhou did was not to cover it, but increased the firepower instead!The strip shovel in his hand quickly shoveled out from time to time, and flipped all the fried buns in the pot again in the shortest time!
Because of the increased firepower, the oily bottoms on the second side of the fried buns were quickly formed, and when he flipped them three times, the oily bottoms on the third side also appeared quickly. Each fried bun was like a baby wrapped in a golden swaddle , was looking up and smiling at him with his chubby, white face.

Zhou Zhou didn't dare to be negligent, and quickly shoveled the decoction out into the matching square iron plate. Suddenly, the kitchen was steaming with steam, and the aroma was overflowing.
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Now there is no need for Xiao Zhang to talk too much. Passengers who are pursuing breakfast have voluntarily given up the cheap breakfast set provided by x164. What’s so rare about eight-treasure porridge with white water eggs? Pengcheng fried buns for 6 yuan a tael and a bowl for 10 yuan No matter how you look at it, the soup is very affordable.

Although you have to make an appointment and line up, it’s okay. If you eat breakfast, you can turn over the table quickly. The legendary Pengcheng Dianta soup is so delicious that you can smell it from eight carriages away. If you don’t taste it, you will regret it to death.

At present, the mood should be good, but Mr. Zhang Zhouxuan is in a very bad mood; it’s really a narrow road to Yuanjia, no matter how he thinks about it, he never thought that waiting for a seat outside the dining car would bump into Wu Jiutong, an old poisonous snake. Together.

Xiao Zhang called out once in ten calls, but in the end several people were assigned to the same number section. Xu Ning was in front of him, and Wei Hong, the editor-in-chief of Lixing, was behind him. Passing over Wei Hong's awkward smile, the old man saw the face at a glance. Detestable Wu Jiutong.

"Ha ha."

"Hehehe"

The two old men sneered at the 'enemy' at the same time.

"My old man still thinks you won't come, why? The dignified Wu Da gourmet is also interested in a commoner breakfast?

Shouldn't it be?Don't you look down on Chef Zhou Zhou recommended by my old man? Why are you still brazen enough to wait in line for a seat? "

The old man knows Wu Jiutong too well. This guy used to claim that he would not eat anything other than a famous dish, and he would not taste anything other than a famous chef! 'Although Pengcheng Shuangtang and Shuijianbao are well-known, in the end they are just breakfast for common people. Wu Jiutong came to join in the fun early in the morning. This is slapping himself in the face!

(End of this chapter)