Food: Taking the twins to kindergarten to be chefs

Chapter 306: I humbly accept your criticisms and suggestions, but I will never change them.
next morning.

Doremi Kindergarten ushered in an unprecedented event - "Parent Experience Day".

This is the first time the kindergarten has held such a large-scale event since its establishment. The entire park is filled with an atmosphere of excitement and tension.

Although Liang Yinqiu had the foresight to arrange for parents to come closer to noon, this would not only avoid preparing breakfast for the parents, but also relieve some of the pressure on Huang Jun and his team.

But even with this arrangement, the kitchen is still busy beyond imagination.

Although each child only brings one parent, this also means that the workload in the kindergarten directly doubles.

As a result, there are simply not enough manpower in the kitchen.

Fortunately, Liu Suyu led several garden leaders to help, and each of them transformed into Huang Jun's exclusive beautiful cook.

So much so that their delicate, jade-like fingers, which are usually skilled at operating computers, are now busy breaking beans and washing potatoes...

How pitiful!

"This...is this dough?"

Liu Suyu also echoed: "I think if we hold such activities again in the future, we should really involve parents to serve as assistants to Chef Huang.

The purpose of resting the dough is to loosen the gluten of the dough, making the dough softer and easier to work with, and easier to knead until it is kneaded.

A smooth and even dough finally appeared in front of everyone, as smooth as a mirror without a trace of wrinkles.

After more than ten minutes of rubbing...

Be sure to knead it thoroughly, otherwise the texture of the noodles will not be smooth and chewy enough.

"Yes, yes, this is a great idea!" Other garden leaders agreed, "We can report it to Principal Liang and see how she arranges it."

He kneaded it from left to right, hand after hand, from the inside to the outside, until the dough was both transparent and smooth.

After all the dough has formed into a ball…

Chef Huang, do you have any misunderstanding about the word "so-so"?
Qian Guoxiang smiled and shook his head and said, "Chef Huang, have you heard a sentence?"

Begin to pour the water slowly in a clockwise direction while stirring the flour.

He sprinkled some fine salt and alkali into the basin, mixed them with the flour, and stirred evenly.

Qian Guoxiang replied: "Excessive humility is pride."

Huang Jun smiled slightly: "I humbly accept your criticisms and suggestions, but I will never change them..."

The originally delicate dough became smoother and more delicate under his moderate kneading.

Qian Guoxiang saw that the edge of the basin was as smooth as a mirror, the surface of the dough was as smooth as a mirror, and Huang Jun's hands were spotless. He couldn't help but sincerely admired: "Not bad, not bad, basin light, hand light, surface light, all done." Come to 'Sanguang'! Chef Huang, I didn't expect you to be so good at Bai An!"

then.

He then covered the basin and allowed it to "wake up" in the closed state for 20 minutes.

Bang!
Huang Jun opened the basin, took out a full piece of dough, and began to knead it. He slammed the dough on the workbench and kneaded it into a long strip.

Then, Huang Jun prepared some water.

Knead sideways,
Rub it vertically!
Rub it diagonally!
Knead everything thoroughly!

Huang Jun turned around and let the dough rest on the workbench. He lightly covered the dough with a basin and let the dough rise in a closed environment for 20 minutes.

Qian Guoxiang and others: "..."

About twenty minutes passed...

Huang Jun asked curiously: "What are you talking about?"

Huang Jun gathered the dough into tight balls again.

At this time, the large pottery basin was filled with a hill-like amount of flour. He gently opened his palms and then rotated the flour, which turned into a crater.

Huang responded humbly: "Assistant Qian, you're flattering me. My level of criminal investigation is actually only average."

After finishing breakfast, Huang Jun was not idle for a moment and immediately started preparing today's lunch - braised noodles in an iron pot.

At first, his movements were slow and steady, but when the dough, water, alkali, and salt were fully integrated into one, turning into pieces of white and uniform cotton wool without any trace of hardness, his kneading rhythm began to gradually speed up...

Liu Suyu was dumbfounded. If she hadn't known it in advance, she might have mistaken the dough for mutton-fat white jade!

"Yes, Chef Huang is good at everything, but his modesty is bad! He has to change it." Liu Suyu nodded in agreement.

This is naturally to facilitate the subsequent steps of rolling out the dough.

People present were all attracted by Huang Jun's fast and rhythmic kneading skills, forgetting the work at hand and looking sideways to admire.

This step of resting the dough is not only to make the dough softer, but also to improve its extensibility, making the subsequent rolling process easier.

Everyone chatted while busy, and no matter how hard the work was, they never felt tired.

The purpose of adding salt and alkali is to make the noodles more chewy and chewy.

"I didn't expect cooking to be so energy-consuming. I will have a big meal later to make up for myself." Finance Chu Qiwen said with a smile while wiping her sweat.

If you want the noodles to be strong, not only the blending of salt and alkali, but also the unremitting kneading work is needed.

After careful kneading, the dough gradually becomes smooth and elastic.

This side...

While the dough is rising again…

Huang Jun hurriedly left for a while and went to the rest room, which made others look surprised...

moment.

When he returned to the work area, he suddenly had a thick and long dry rolling dough in his hand.

Qian Guoxiang took a quick look and his eyes suddenly lit up: "Chef Huang, your rolling pin looks extraordinary..."

"Oh? Aren't all dough sheets thick and long? Is there any difference?" Aunt Li asked curiously.

Qian Guoxiang smiled and shook his head: "If I read it correctly, this rolling pin should be made of precious toon wood."

As soon as this statement came out, there was a burst of whispers and discussions.

"Chinese toon wood? Is there anything special about this wood?"

"I've only heard of mahogany, but what's the origin of this toon wood?"

"Is this wood valuable?"

"Does the rolling pin made of this toona wood have any special effects? Or will the noodles rolled out be more delicious?"

"..."

Everyone gathered around curiously, wanting to see the rolling pin up close.

Qian Guoxiang explained with a smile: "The noodles made from camphor wood do have an elegant toona fragrance, and even if they are used for ten or twenty years, they will not get insects and are durable. What's even more rare is Yes, the mature toona wood is valuable. Although its reputation is not as good as that of mahogany, it is by no means inferior in terms of value. "

As he spoke, he pointed to the rolling pin in Huang Jun's hand and continued: "The rolling pin owned by Chef Huang has a reddish-brown core material and a light yellow skin. It is at least a hundred years old wood, and may be older. The price of such a material is naturally also high. Not cheap.”

Qian Guoxiang knew a lot about cooking tools, and his words surprised everyone around him. Aunt Li asked curiously: "How much does it cost specifically?"

Qian Guoxiang pondered for a moment and replied: "A hundred-year-old toon wood is made of core material. Such parts of a tree are extremely rare. If we really want to estimate the value, it would probably be in the hundreds of thousands!"

Wow!

A rolling pin can be worth hundreds of thousands?

Saying.

How delicious will the noodles rolled out by hundreds of thousands of rolling pins be?

It feels like every bite is money...

I'll go~
Chef Huang, don’t you feel bad for using such an expensive rolling pin to roll the dough?
Or is it that your family owns a mine?

Aunt Li and the others said with "I don't understand, but I'm shocked" expressions on their faces: "Chef Huang, is your family so rich? Are you one of the rich second generation who came here to experience life? "

Huang Jun: "..."

Have you watched too many bloody TV series...

But then again, is this rolling pin so valuable?

After Huang Jun was surprised for a moment, he said with a little expression of "I'm not, I don't have it, don't talk nonsense": "I'm not a rich second generation anymore. This rolling pin was just handed down from my ancestors. I happened to be rolling out dough today. I brought it here.”

"Okay, okay, everyone, hurry up and get busy, otherwise it will be too late!"

Huang Jun fooled them with laughter, changed the topic, and diverted their attention. When he saw that it was time to wake up, he took off the basin and started rolling out the noodles.

He grabbed a handful of cornstarch, sprinkled it lightly on the work surface, placed the dough on top, and caressed the dough with his palms.

Pick up the rolling pin, press it gently on the dough from front to back, turn your wrist flexibly, and roll the rolling pin smoothly back and forth on the dough.

With every roll of the rolling pin, his intensity gradually increased, but it always remained even and moderate. Every pressing and rolling seemed to be done with ease. The dough gradually unfolded under the rolling pin, becoming even and thin, with neat edges and a middle Thin and slightly thicker at the edges, it presents a perfectly round shape…

Look at Huang Jun's focused and professional dough-making techniques.

The round dough rolled out to over one meter long
The technology was so perfect that everyone present could not help but marvel.

"I didn't sprinkle any powder during the process..." Qian Guoxiang noticed this detail.

As a former five-star chef, although he is not specialized in white rice dishes, he still knows every detail of cooking.

He noticed that Huang Jun did not sprinkle dry cornstarch on the dough during the rolling process, but he was still able to roll the dough so smoothly without any sticking, which was simply incredible.

Although Huang Jun tried to use a rolling pin for the first time, he seemed to have an indissoluble bond with it and used it easily and effortlessly.

With just a few gentle rolls and no need for frequent sprinklings of dry cornstarch to prevent sticking, the dough quickly took on amazing results.

What surprised him even more was the faint fragrance exuding from the dough.

have to say!

The rolling pin rewarded by this system is indeed a rare good thing, which greatly reduces the intensity of his rolling work.

Not bad!

Really good!

As expected, the system would not deceive him, and the reward must be of high quality.

After some rolling…

The dough becomes as thin as cicada wings, even and translucent. Huang Jun gently lifts the dough, as if displaying a beautiful piece of art. The dough shows an attractive luster under the light.

"Wow...Huang Chu, what kind of treasured man are you? How come you know everything?" Chu Qiwen said with admiration.

"Yes! Chef Huang, you are so awesome!" Everyone else nodded in agreement.

"It's just so-so."

Huang Jun smiled humbly and folded the rolled out dough. Each layer seemed to have been carefully measured and aligned almost perfectly.

Immediately, he picked up the god-level kitchen knife.

"Duh! Duh! Duh!"

With the flexible movement of his wrist, the blade rose and fell rapidly and rhythmically on the operating table, making a crisp and continuous sound.

Every time the knife rises and falls, it is like an instinctive reaction after countless practice, and the dough is accurately cut into neat leek leaf lasagna.
The cut noodles shook gently in his hand, lifted up and shook gently, then lifted up and danced gently in the air. The noodles drew elegant arcs in the air, showing their unique strength and toughness.

very good!

Huang Jun began to roll out other dough with satisfaction.

After all the noodles are rolled out...

He methodically started the next step of cooking - stir-frying vegetables and noodles.

He placed a large, heavy iron pot steadily on the fire and poured an appropriate amount of oil into it.

When the oil temperature slowly rises to 20 to 30% hot, he slides the pre-cut meat slices into the pot.

Pick up the spatula and slice and scatter the meat slices so that each slice of meat can be heated evenly and every inch is filled with the deliciousness of the meat.

He sprinkled spices such as "star anise, cinnamon, and strawberry" into the pot. These spices quickly released a rich aroma in the hot oil.

The onion and ginger are also added to the pot and stir-fried together with the meat slices and spices. They interweave in the pot to create a more attractive and layered aroma.

at this time.

Huang Jun added the bean paste to the pot and stir-fried it with a spatula until the bean paste produced red oil.

He added the sweet noodle sauce and continued to stir-fry until the sauce was fragrant and the whole kitchen was filled with the aroma. Then he poured in an appropriate amount of water and brought to a rapid boil over high heat.

Adding dark soy sauce gives the soup an attractive dark brown color.

Light soy sauce, salt and chicken powder are also added to increase the umami flavor and enrich the texture of the dishes.

After seasoning...

He switched to low heat, covered the pot, and let the meat simmer slowly in the soup for 15 minutes.

During this long wait, the meat gradually becomes crispy and the deliciousness of the soup slowly penetrates into it, making the taste more mellow.

After 15 minutes the meat is cooked…

Huang Jun took a spoon, scooped out part of the soup into a large basin, and set it aside for later use.

Then, he put beans and potatoes into the pot.

After the beans are stewed, he adds shredded carrots to match.

Then spread a thin and even layer of noodles into the pot, pour in the soup you just scooped out, cover the pot, and start simmering.

During the cooking process, the kitchen is filled with an alluring aroma...

At the entrance of Doremi Kindergarten, many parents are already coming...

(End of this chapter)