"Xiaojie, you got up so early, why don't you sleep more?"

In the morning, Xia Changjiang had just gotten up, and he saw Xia Jie busy working in the kitchen, and couldn't help asking.

In order to boil the soup last night, Xia Jie waited until the night, so he slept here.

Anyway, there used to be his room here.

No, after getting up in the morning, Xia Jie continued to be busy again.

It's grandpa's birthday, so I have to make him happy and don't be busy with anything.

Besides, with the blessing of horsepower, let alone sleeping late, even if you work all night, there is no pressure.

"Grandpa, you rest first, I'll make you steamed buns to eat. ”

Xia Jie poked his head out of the kitchen and said.

"Good. ”

Xia Changjiang replied with a smile.

With his grandson by his side, the family suddenly became a little more angry and lively.

At this moment, everyone in the live broadcast room couldn't wait to see it and shouted one after another.

"Chef Jie, you released poison early in the morning, okay!"

"Are you going to have morning wine? pork and chicken, are you going to fry a kung pao chicken or something?"

"This doesn't grind soy milk, doesn't make fritters, just change to cooking, it's quite generous!"

"You're all talking nonsense, the anchor is preparing to make buns, didn't you see that there is still good dough over there?"

"That's supposed to be dry noodles, these are toppings?"

Just as everyone was talking, Xia Jie had already begun to pick up the chicken breast left over from yesterday and began to cut it into cubes, and while cutting, he said, "I happened to have ingredients prepared yesterday, so I was going to wrap a three-ding bun for grandpa to taste in the morning." ”

"Speaking of this three-ding bag, there is an allusion, I don't know if you know?"

"Allusion, what allusion, I don't know?"

"Sanding buns, it's a must-have for our morning tea here, it tastes great!"

"Sanding big bag, I can eat one cage in one go!"

"I'm rubbing, you're a pig, eat so much, I'll be enough for one!"

"What, are you tired of soy milk fritters and want to change to a new taste?"

"Tsk, is Chef Jie going to turn on the breakfast mode on the tip of his tongue?"

"Don't say anything else, just looking at this ingredient, it's full of sincerity!"

"What about allusions, don't go off-topic, Encyclopedia, talk about it!"

"Speaking of this three-ding bun, according to legend, when Qianlong fireworks went down to Yangzhou in March, he suddenly had a whimsical idea to eat a kind of dim sum that is 'nourishing but not too replenishing, delicious but not too fresh, fragrant but not too greasy, crispy but not too hard, delicate but not too soft'. ”

"This is a holy decree, suddenly anxious to be in charge of the reception of the salt merchants brain pain, fortunately their brains turned fast, after discussing with the chefs, with sea cucumber, chicken, meat, bamboo shoots, shrimp as the filling, carefully made the 'five big buns' to send, Qianlong eat, is the dragon face Dayue, very satisfied. ”

However, the cost of this five-ding bun is too high, and later generations omitted two fillings, sea cucumber and shrimp, to adapt to the consumption of the people, thus giving birth to the three-ding bun that has been popular for more than 200 years.

It is said that the Japanese emperor, who was accustomed to eating sushi, was also full of praise after tasting the three cheating buns that were flown to Tokyo. ”

As he spoke, Xia Jie had already cut the diced chicken, picked up the ribs again, and began to cut the diced meat.

"Hey, why is this diced meat smaller than the diced chicken?"

"That's right, Chef Genius, did you miss it, and the size can't be consistent?"

Xia Jie smiled and said: "This three-ding bun must be cut according to the law of 'the largest chicken, medium meat, and small bamboo shoots'." ”

"In this way, the chicken can absorb the fat of the pork, resulting in a wonderful taste of plump and smooth, and when the two meat qualities are entangled with each other, the addition of the bamboo shoots can absorb the oiliness of the meat into itself, thus creating a delicate balance that will make people appetite. ”

"Tsk, it's not a loss to be an encyclopedia, speaking one by one, although I didn't understand, but I think it seems to be true. ”

"Why are you so particular about being early, anchor, it's a pity that you don't open a restaurant!"

"That's right, come and open it here, I promise to check in in the morning, noon and evening. ”

......

In the kitchen, after cutting the raw materials, Xia Jie began to boil the oil, stir-fry the green onion and ginger rice, and then pour in the three dings, add a pot of old hen soup left yesterday, add soy sauce, sugar, and shrimp roe, and then cook until colored, and wait for the three dings to fully absorb the marinade, and then put it up.

"Even if the three toppings are ready, let's make the noodles into bun skins, and we can wrap them later. ”

As he spoke, Xia Jie took the dough that had been distributed, put it on the table, sprinkled some flour, and then began to knead it back and forth.

Soon, the dough becomes a thick noodle, which is then picked up and kneaded into 8 small balls.

Syllable!

With a slap, the round dough was easily pressed into a bun skin.

Xia Jie held the skin with his left palm, the palm was slightly concave, and his right hand used chopsticks to pick up the cold filling and put it in, then closed the bun skin, and pinched out a full 32 chrysanthemum-like folds from right to left.

Finally, the thumb and index finger are slightly pulled outward, forming a crucian carp mouth-like bun mouth.

Putting the wrapped buns on the steamer, Xia Jie said with satisfaction: "Look, everyone, this three-ding bun is wrapped, let's continue!"

"This bun of the anchor bag looks really good!"

"Hey, it seems that this bun is quite simple, just knead it, it's almost the same as making dumplings. ”

"Hehe, it's easy to say, then you try it, show us the live broadcast package!"

After a while, the eight sanding buns were wrapped, and the buns were placed in the steamer, Xia Jie did not rush to fire, but said at the drone.

"Let's make sure to let the buns wake up for a while, this is called secondary fermentation, about twenty minutes, so that the steamed buns taste better. ”

"Understood, anchor, please continue to pack, send it to me after the quick freeze, I promise to do what you say!"

"Why is the anchor so skillful, and it looks so good to wrap a bun!"

"This is an opponent who can't be modified!"

"The anchor is really a talent, he can be coarse and fine in his craft, and he can be high and low in making food!"

"I've been really poisoned by the anchor these days, it's all delicious, I don't know how much saliva flows!"

"Don't talk about you, my dog can't help but lick the screen when he sees making abalone soup!"

"Upstairs, are you talking about a real dog, or a licking dog?"

......

"Grandpa, come and eat, the buns are good!"

White rice porridge, three buns, plus a few crispy cucumbers.

It's simple, but it looks appetizing.

Pick up a steaming bun, break open the glutinous soft dough, and suddenly a fragrant smell fills the nose.

Xia Changjiang took a bite and nodded again and again: "Xiaojie, this bun you made tastes really good!"

"Grandpa, if you like to eat, just eat two more, more. ”

Xia Jie responded with a smile and poured a cup of tea for his grandfather by the way.

In the live broadcast room, it seemed that a piece of saliva suddenly sounded.

"Obviously it's all buns to eat, why does my meat bun look so frustrated!"

"What a warm picture, I really want to be one of them!"

"I can make breakfast for my grandfather and give the anchor a thumbs up!"