gourmet chef

Chapter 379 The Difficulty of Dumpling Wraps

In front of him was a shiny dough that looked just like ordinary flour.

However, the steamed dumplings made with this kind of dough will have a very eye-catching translucent skin, which is completely different from the effect made by flour.

With anticipation, Bai Xiaobai started to make the fillings for Hailong Steamed Dumpling King.

A delicious steamed dumpling is not only the dough, but also the filling.

When Bai Xiaobai heard the name of this new product 'Hailong Steamed Dumpling King', he felt quite domineering. He knew that the 'Hailong' in the name must refer to the stuffing of steamed dumplings.

But what exactly is a 'sea dragon'?He was guessing all the time.

From the current marine research, no dragons have really been found in the sea, so the sea dragon is definitely not a real dragon.

That sea dragon is a seahorse?Kelp fish?sea ​​snake? ? ?
During the upgrade of new products, Bai Xiaobai couldn't figure out what kind of ingredients this 'sea dragon' was.

It wasn't until after the upgrade of the new product that Bai Xiaobai knew that the main ingredient used for the filling of Hailong Steamed Dumpling King was shrimp.

But the shrimp used in the system is not ordinary shrimp, but a rare seafood - lobster.

A rectangular glass tank similar to that used for shad has appeared on the side of the food shelf.

These lobsters are quite fresh.

Dozens of lobsters gathered under the glass tank, showing their domineering power with their two huge pincers.

But the domineering lobster can't last for 2 minutes.

When Bai Xiaobai put the claw fence into the glass tank, the lobsters huddled together in fright and hit the bamboo claw fence with their pliers, as if to say, 'You want to eat me, I will fight you. '

The poor bamboo claw fence was brutally attacked by lobsters. In the continuous pinching, several bamboo strips of the claw fence were directly pinched and broken.

The lobster didn't cooperate, and Bai Xiaobai was sweating like a waterfall.

Small sample, see if your pliers are sharp or my stainless steel is strong.

Bamboo was no good, so Bai Xiaobai immediately replaced it with a large stainless steel colander.

The lobster still wanted to resist, but it couldn't get caught in the large stainless steel colander, so it could only obediently let Bai Xiaobai fish it out.

The lobster provided by the system does not know what kind it is. The head is quite large, occupying nearly half of the body length, and the body part is curled. It is also quite large, as thick as a wrist.

The shell of the lobster is dark red, dotted with small black dots, and the entire shell looks very shiny, shining like a layer of red armor.

The three pairs of long whiskers on the lobster's mouth are both thin and long. When Bai Xiaobai touched the whiskers, the lobster immediately took out its pincers to protest, as if to say, try to move it again, if I don't scratch you to death, I won't Surnamed Long.

The lobster was quite lively, Bai Xiaobai was on the chopping board, and before the knife was cut, it was crawling around on the countertop by itself.

Lobsters are different from ordinary shrimps. When the water environment is not suitable, or when they are escaping from natural enemies, they will often climb up to the shore to inhabit.

Bai Xiaobai didn't have ink marks anymore, he grabbed the lobster, put away the knife, and started to process the lobster meat.

Remove the head of the lobster, wash it, peel the skin and take out the shrimp line to get a whole lobster meat.

Cut the middle part of the complete lobster meat into five strips on average, and make shrimp strips for later use.

Bai Xiaobai used the back of a knife to chop the remaining lobster meat into minced lobster meat.

After the lobster meat was processed, Bai Xiaobai picked up the snow white pig fat provided by the system.

This is also one of the important auxiliary ingredients for making Hailong Steamed Dumpling King.

Pork fat is the subcutaneous fat of pigs. There is no lean meat in this part, it is all fat. It is usually used to extract lard, and it is usually used in Chinese cuisine to increase the aroma.

Bai Xiaobai cut the pig fat into cubes, then chopped it into pureed meat, and continued to use it for later use.

Pour the minced shrimp meat and fatty meat into the same container, add some salt to taste, and mix in the same direction.

The five chopped shrimp strips are marinated with salt alone.

While the stuffing was marinating, Bai Xiaobai picked up the kneaded flour dough.

Although the dough has been kneaded, it cannot be used directly.

Open the noodles with peanut oil.

The so-called open noodles is to add appropriate vegetable oil to the dough to make the dough smoother and brighter.

The steamed dumplings made of this kind of dough, after steaming, the skin is white as snow, the surface is oily and shiny, which is more pleasing to the eye.

Of course, this is not the same oily dough that makes special golden butter sticks.

The use of vegetable oil must be strictly controlled, otherwise the dough will contain too much oil, and although the steamed dough will be bright, it will be extremely greasy, and the taste will be greatly reduced.

The control of this speed is entirely up to Bai Xiaobai.

After all, it was the first time for Bai Xiaobai to make it. According to his own idea, he added a small amount of peanut oil to the Chengmian dough and kneaded it evenly.

Gradually, the Chengmian dough became a smooth and shiny dough with a uniform texture, but the oil in the dough would not stick to the palm.

In this way, the dough is truly done.

Bai Xiaobai kneads the dough into a stick shape, and then cuts it into even round cake-shaped dough pieces with a knife.

After flattening the dough pieces, Bai Xiaobai picked up the rolling pin used to roll out the dumpling wrappers, and started rolling out the dumpling wrappers.

shhhhhh-

Roll the rolling pin, and Bai Xiaobai turns the dough evenly.

Under the rolling of the rolling pin, the dough becomes thinner and thinner.

In many northern regions of China, the dumpling wrappers should be thick in the middle and thin at the edges, so that the thick dumplings in the middle are not easy to break the skin, and the dumplings with thin edges will have a better taste.

However, Hailong Steamed Dumpling King does not have this requirement, but has an unusual path.

That is, the dumpling wrapper needs to be rolled out thinly and evenly.

Not only must it be thin, but the thickness of the entire dough must be uniform.

How thin is good?How uniform is the standard?
According to the strict requirements of the system, there are corresponding standards.

Only when this standard is met can it be regarded as a qualified dumpling wrapper.

The thin and uniform standard required by the system is:

Hold the dumpling dough to the light, you must be able to see through the dough, and you can faintly see a uniform halo of light without astigmatism.

This standard requirement can be said to be very difficult.

The permeability of Chengfen skin is certainly better than that of flour skin. In fact, it is not difficult to be so thin that it can pass through the light halo, but the difficulty lies in the word "faint" stipulated by the system.

Faintly see a uniform light halo, no astigmatism...

In other words, the dumpling skin should neither be too thick nor extremely thin.

To put it bluntly, if the wonton skin is so thin that it does not meet the "faint" light transmission, it is also not up to standard.

This is the fundamental reason why Hailong Steamed Dumpling King is an A-level delicacy.

Bai Xiaobai really didn't know what to do, he didn't know if the symbol met the requirements.

He had just rolled out a dumpling wrapper, and the electronic voice that he had immersed in for a long time immediately sounded in his mind:
[Host, your dumpling skin is not up to standard, please make it again. 】

Bai Xiaobai "..."

Bai Xiaobai's white table kung fu is considered top-notch, rolling ordinary thin dumpling skins is no problem at all, and it can even be better than a professional dough rolling machine.

But now he was hit in the head by the system and was completely hit.

(End of this chapter)