Shokuki: Start with an izakaya and make everyone cry

After that.

Xiaolin Longdan, she leaned forward slightly.

Almost in a trembling tone, she asked excitedly: "How is it? Is this golden and silver venison delicious?"

Voice.

Full of a 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.

Look carefully.

Her hands are unconsciously intertwined.

Occasionally, the fingers rub lightly, revealing a hint of nervousness in her heart.

"Well, of course it's delicious."

Zhang Fan said with a smile.

Hearing Zhang Fan's comments, Longdan had an unconcealable smile on his lips, which was the expectation of the unknown delicacy to be revealed, and also a trust in his own efforts!

So far, after Mu Jiuzhi Yuanguo and Kadozaki Taki, the izakaya finally ushered in the third official employee!

...

The night is like a deep and quiet painting.

Slowly spread out in the sky, gently hiding the hustle and bustle of the day.

In the grass.

Insects chirped everywhere.

They were 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 frogs croaked occasionally.

They echoed with the insects and formed 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!

At this moment.

The izakaya is not closed yet.

However, Zhang Fan is not idle. He is making a snack dish that he liked to make in his previous life: Korean buns.

…

As the saying goes:

There is Goubuli in the north and Korean buns in the south.

Although Korean buns are just a simple dish, they are made in strict accordance with the proportion of ingredients and operating procedures.

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

Secondly, the fillings are prepared according to different tastes. For example, fresh meat buns are made by chopping half of the meat into small pieces, frying half of it in a pan until crispy, and then mixing it with the other half of the fresh meat.

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

Because of the exquisite ingredients and careful production, this kind of traditional local snack in Chengdu, Korean buns, has the characteristics of thin skin, white color, clear patterns, tender fillings, soft and crumbly, 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 darker color, more active and smooth, and not easy to form a ball when grasped 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 flour, and the physique is semi-loose.

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

Well, low-gluten flour is whiter in color and easy to form into a ball with your hands.

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

"Hmm?"

"It is indeed a product of the system, it must be a fine product."

Zhang Fan, who used some food coins to buy flour in the food store, was inevitably a little dazed.

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

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

But.

I have to say.

It was the first time that Zhang Fan saw such white and bright flour in front of him.

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

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

There is no doubt.

How amazing is the toughness of this flour!

"Special grade flour, a flour processed by traditional stone mill with a stone mill speed of 20 rpm and without any additives."

"Wow!"

"Traditional stone mill?"

Zhang Fan finally reacted after opening the system panel and checking the information of this flour.

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

At the same time.

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

Low-speed grinding maintains the molecular structure of flour.

Well, no additives are needed.

In short, this flour is indeed a truly natural and green healthy food!

Zhang Fan knew very well that if this level of flour was sold in the market, it would probably be sold at a high price, even if the price was raised several or dozens of times!

…

Then.

He gently patted the dough with both hands.

Then he continued to knead it, and slowly, the dough was no longer rough and had a certain degree of ductility.

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

If someone is watching here, they will be secretly surprised, because Zhang Fan also used the strength of his feet and waist to transfer all the strength to the dough during the process of kneading the dough!

Because it is stirred carefully all the time, there is no need to add extra water.

Ingredients.

It is already made.

Next, it is to make the meat filling.

Pork belly is located in the abdomen of the pig. The pig abdomen has a lot of fat tissue, which is sandwiched with muscle tissue, and the fat and lean are separated.

The lean meat in this part is the most tender and has the most gravy.

Generally speaking.

Pork belly is cooked with the skin. The skin can make the soup thicker and the meat shiny, which can produce different flavor changes.

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

The cutting method of pork shreds is opposite to that of beef, because pork has delicate meat and few tendons. If it is cut horizontally, it will become messy and scattered after heating, and it will not 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.

…

Da!

After a sound.

Zhang Fan swung the knife down without hesitation.

The knife skills of cutting the pork belly were very sharp and domineering, and the speed was very fast, and you couldn't even see every part of the kitchen knife.

He held it slightly forward, pressed the back of the knife spine with his index finger, and pressed the lower part of his palm against the knife handle. He swung the knife down without hesitation, and each cut was not delayed or distracted.

Finally, the cut meat shreds.

The thickness is uniform, the length is equal, and the uniformity is neat.

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

This is the technique that chefs use various knife techniques to process raw materials into certain specifications and shapes according to the requirements of the dishes.

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

Cut the pork into rice-sized pieces, wash and chop the fresh shrimps, put them into a bowl 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 a piece of dough and press it into a round skin with your palm, wrap about 40 grams of filling, pinch it into fine wrinkles, surround the filling, expose the upper part of the filling, and place it in the cage.

The whole action is done smoothly.

…

Knead the dough evenly.

It is very smooth and even a little shiny.

And when adding the broth to the meat filling, stir it while adding it, so that the taste of the broth is perfectly combined with the meat filling, and the taste is even better.

It can be said that Zhang Fan has a very accurate grasp of the key points of making Korean buns.

Finally, put the finished buns into the steamer.

Use boiling water and high heat to steam quickly.

After a while, a strong fragrance wafted out.

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

...

Time.

Slowly passed.

The steaming Korean buns just came out of the steamer.

Just open the lid, and it immediately exudes an attractive fragrance, as if it had just been baptized by a bath.

The size is uniform, the color is white and the surface is soft, it looks like a budding autumn chrysanthemum in the mist, refreshing and soothing. Although there are only ten Korean buns in a cage, each one is round and plump like a small snowball.

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

"It's done, it's not easy!"

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

...

"Huh?"

"Is this... a steamed bun?"

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

"Managi, you came at a very good time!"

Looking at Managi Nakiri who appeared in front of him, Zhang Fan was stunned.

Finally.

He was a little enthusiastic.

He directly took a small Korean steamed bun and handed it to Managi, indicating that she should use the ability of the tongue of God to taste it.

The Korean steamed bun in his hand was hot, like a crystal clear lantern, exuding a rich fragrance, very cute.

After blowing a few breaths of cold air.

Managi Nakiri couldn't help but take a bite.

As soon as the soft and tender skin was eaten, the delicious gravy immediately "drilled" into his mouth.

The tender meat was steamed until golden brown and crispy, and the fragrant juice wrapped around it. The meat filling suddenly loosened and became extremely delicious.

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

"The skin is thin, the meat is tender, the soup is fresh, and the meat filling is very full."

"Take a bite, and the fresh, thick, and delicious juice flows out, bright and transparent, oily but not greasy, salty and fresh, it's really fragrant."

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

...

Buns.

In short, it is a good and cheap breakfast.

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

For example, Tianjin Goubuli buns, founded in 1858 AD, are the first of the "Three Wonders of Tianjin" and one of the time-honored Chinese brands.

The noodles and fillings are carefully selected, the production process is strict, and the appearance is beautiful, especially the buns have even folds, and each bun has no less than 15 folds. The freshly-made buns 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 small grinded sesame oil, special soy sauce, minced ginger, minced green onion, seasoning, etc., and mix them into bun fillings.

The ingredients are all very ordinary.

After all, no matter how you make buns, they are nothing more than that.

However, the authentic Goubuli buns in Tianjin can be sold for 20 to 30 yuan each, or even more expensive.

The difference lies in whether the taste is delicious.

Of course!

Fame is also a factor.

…

Eating Korean buns.

The greatest pleasure is between grabbing and sucking.

The bun skin is made of hot noodles, which is slightly harder than the noodles of hot noodles dumplings, otherwise it cannot contain the soup.

Bite a small hole on the side of the bun, and you can find a few corianders dotted in the red meat filling, which looks like green leaves against red flowers, and the fragrance is overflowing.

After eating the bun.

The corners of the mouth are still filled with rich fragrance, which makes people unforgettable for a long time.

So much so that Nakiri Managi, who just licked her lips and finished the bun, immediately showed a look of being unsatisfied.

...

On the other side.

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

He skillfully scooped up a handful of noodles from the big pot, each of which was distinct and chewy. The noodles were white with yellow, and the surface was covered with crystal soup, which glowed with an attractive luster under the light.

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

It has the richness of bone broth and the refreshing feeling, as if it can wash away the fatigue of the night.

Take a closer look.

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

It maintains the original Q-elastic taste, and adds a bit of warmth and smoothness.

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

Bright red shrimp.

Each one is plump and crystal clear.

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

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

And all of this is tightly wrapped in a rich but not greasy, extremely delicious soup base.

The soup base is made by slow-cooking a variety of seafood, chicken bones, and pork bones for a long time, and the heat is just right.

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

In this bowl of Guoshi Wushuang noodles, a proper amount of vegetables will be added, such as green chopped green onions, fresh pea sprouts, and crispy black fungus shreds.

They not only add a touch of fresh green to this delicacy, but also play a good balancing role in the taste, making the whole bowl of noodles more colorful and nutritionally balanced. (End of this chapter)