Pot sticker cakes are not actually a patent of the Northeast, Shandong, Hebei, Shanxi, Central Plains, and even Jiangsu and Anhui have this tradition.

It's just that compared to the pot stickers in these areas, the pot stickers in the Northeast are a little more famous, after all, this thing is a complete set with iron pot stew.

If you separate it, it's a little inappropriate.

The well-known ground pot chicken in North China generally does not use cornmeal, but cakes made of sorghum flour or white flour.

Sticking cakes is a matter of skill.

It's not just a matter of making a cake and slapping it up, if you don't get this thing right, it will slide into the pot, making this iron pot stewed goose into an iron pot goose bud soup.

When pasting the cake, dig some cornmeal with your hands first, not too much, and if you have too much, you won't be able to press it into a cake in your hand.

It can't be too small, because the pot is so big that you can't make much if you make small pies, and the result is that the tortillas are not enough to eat.

You must know that this thing is eaten as a staple food, and you can't do less.

The dough used for each tortilla is about half the size of a fist, dig it out and put it in the palm of your hand, knead it with both hands to make a slightly long strip of dough.

The cake should not be too thick, about half a centimeter is fine.

When done, aim at the top of the dish and pat it vigorously.

This position should not be next to the dish in the pot, because the soup will boil into it.

It can't be too high, if it's too high, the heat of the pot will be low, and the dough will not taste good.

It is best to stick it vertically only three or four centimeters above the dish.

And when you are making a dough cake, you should put it in place at one time, and you don't have to adjust the position after pasting it, so that the whole dough will slide from the wall of the pan to the pan.

Because the dough cake sticks to the wall of the pot, it is an adsorption effect similar to that of a vacuum.

If you move it, the air will get in, and the dough will not be able to stick to it.

Xu Zhuo skillfully pasted pieces of dough cakes on the wall of the pot, which made Cui Yong a little dumbfounded, because at this step, he, a Northeasterner, was not able to do it, but Xu Zhuo seemed to have done it many times.

Is it true that a high talent can do whatever he wants?

Xu Zhuo pasted all the dough cakes, and then went out to continue making fish.

As for other side dishes and the like, the ginger will also be cleaned up.

Today's arrangement is actually for Xu Zhuo and them to take a look here, and then go to Lao Jiang's shop in the city to eat roast whole sheep.

But Xu Zhuo and a few people quietly sent gifts, which is not suitable to go out to eat again, and everyone is very interested in the vegetables and geese here, and finally they cook by themselves in the restaurant.

After the fish was ready, it was delivered directly to the best private room on the ship.

Then, Xu Zhuo came to the room where the goose was stewed, lifted the lid of the pot, and a rich fragrance wafted out of the pot.

At this time, the goose meat in the pot is fully cooked, and the beans and potatoes have already absorbed the goose soup and are ready to be cooked.

But if you want to get these out, you have to shovel the tortillas down first.

At this time, the tortilla is also cooked, and the side that sticks to the pot is brown and crispy, while the outside side is soft and delicious, with the aroma of stewed goose.

After carefully taking out the tortilla with a spatula, Xu Zhuo then poured the pepper oil into the pot, and then poured some chopped green peppers and green onions into it and stirred.

Cover the pot and let it simmer for another two minutes, then use a spoon to fill all the dishes in one pot.

Once upstairs, we started eating.

Today's meal is a bit of a stretch, but it's also very rich, in addition to goose and several kinds of fish, there are also fried Yellow River shrimp with ginger, and wild eggs fried by Cui Yong with shallots.

In addition, there are fresh side dishes such as cold nepeta, which are very delicious.

As for the staple foods, there are rice steamed buns and tortillas, and the tastes of the south and the north are all taken care of.

After all the dishes were put on the table, everyone looked at the scenery of the Yellow River in the distance and started eating!

"Brother Cui, when will it open?"

During the meal, Xu Zhuo looked at Cui Yong and asked this question, now everything here has been prepared, and if it doesn't open, it won't be able to catch up with the beautiful scenery of the Yellow River.

After all, it is the flood season of the Yellow River, and after this time, the water level of the Yellow River will drop, and then standing on the three-story deck, this kind of Yellow River scenery will not be visible.

Cui Yong took the calendar and looked at it: "Next weekend, next weekend is an auspicious day for the zodiac, suitable for opening, when the time comes, you have to come to the platform for my brother and me, waiting for you to pull fans over to cheer." ”

Xu Zhuo smiled: "These are all trivial meanings, I will definitely not go anywhere that day, just stay here." ”

But laughing at the joke, Xu Zhuo said to Yuan Kang and Li Hao: "When I go back, I will start to warm up on the WeChat public account, and by the way, I will release some pictures and opening dates, so as to save them a trip in vain." ”

Lao Jiang gnawed on a piece of goose meat and said: "There are also coupons, my store has already started to send them, you can also send them if it is convenient for you, that is, if the guests over there come here, they will send a coupon full of 100 minus 30, and they will also send a beautiful small cold dish." ”

Xu Zhuo secretly wrote it down, and he went back and handed it over to Zheng Jia to carry it out.

Your own restaurant, you have to help, and there is no overlap between the business of the Sifang Restaurant here, and the Sifang Restaurant is here to relax, and the Sifang Restaurant is generally a business banquet.

No conflict.

In addition to these, Cui Yong also wanted Lao Meng and Li Hao to come to the live broadcast in a few days.

When the time comes, the chefs and waiters are all in place, and they will be used as a stepping point to show everyone.

Lao Meng naturally did not refuse, and agreed with his mouth.

After eating and drinking, everyone chatted for a while and then prepared to leave.

Da Jiang and Cui Yong are also preparing to return to Linping City, after all, the two of them still have the main business, and this side is just a piggyback, only Lao Jiang stays to guard.

Anyway, his Mongolian restaurant is managed by the manager, so it doesn't matter if he usually goes there or not.

Why don't you stay here and enjoy the view?

By the way, you can also go to the reeds next to you to find some wild fish and shrimp or something to improve the taste.

When he got into the car, Cui Yong fished some eels from a small fish pond in the house and put them in a snakeskin bag for Xu Zhuo to take back and eat.

There were quite a few eels, most of them as big as thumbs, and there were even two large eels about the thickness of Coco's arm, which looked like eels.

Cui Yong said with a smile: "The eels that people breed are fed contraceptive pills, so they will grow so big, but we are caught from the Yellow River, which is absolutely healthy, and it is delicious to eat." ”

Xu Zhuo was not polite and put it in the trunk, which made the bear cub who smelled the fishy smell not listen to it and pulled it under the back seat.

But on the way back, Xu Zhuo made a difficulty.

Cui Yong said it very well, this thing is delicious, Xu Zhuo also knows this.

But what is embarrassing is that Boss Xu doesn't have any skills in making eels, and rashly doing it will only spoil such a good ingredient.

Or......

Let Zhao Jinma and Feng Weiguo try?

It just so happens that the skills that are easy to learn have cooled down, and it's time to steal a wave.