The appointment soon came down in the back kitchen.

Guo Xingwang was very excited about this.

Ever since he started learning pasta from Feng Weiguo, he likes to mess around with pasta.

And the pasta side happens to be the area that Jianguo is responsible for, so the functions of the two overlap a bit.

Now that Guo Xingwang has been transferred to the marinade department, this product suddenly became excited, because he can eat meat in a bright light.

However, less than 10 minutes after he took office, he had a frustration.

"Where's the beef? Where did all the sauce beef go? Can't you make more if it's not enough to sell? Can't you apply to it without a braised meat pot? It's all money, and there's a commission!"

After a fire, he asked the people in the marinade department to urgently add another pot of beef.

Although it takes at least 30 hours from marinating to being ready to serve, as long as they do it, the shortage of beef will be alleviated by the day after tomorrow.

Guo Xingwang knew very well that Xu Zhuo asked him to go to the marinated products department to urge him to make beef.

So he took the opportunity to get angry, so that he could not only blow the complacency of the people in the halogen department, but also establish his authority in the halogen department.

In the future, when Cao Kun is not in the halogen department, he can come over and take over this department.

The halogen department is the department that gets commissions, and it stands to reason that everyone's enthusiasm should be very high.

But as soon as the salary is high, they will have a slack mood, so at this time, someone has to jump out to kill their prestige, lest this slack mood turn into that kind of "no me" mentality.

Guo Xingwang got angry in the marinade department, which also made people in other departments in the kitchen more sober.

The most profitable halogen department will still be reprimanded, and other departments will have no reason to slack off.

In the evening, after Xu Zhuo finished dinner, he came to the back kitchen and began to make noodles with barbecued pork buns.

To make barbecued pork buns, you need to use low-gluten flour to make the barbecued pork buns, so that the barbecued pork buns will be soft enough.

This is the difference between the southern steamed buns and the northern steamed buns, the northern steamed buns are chewy, so they are more hungry.

The steamed buns in the south belong to the category of dim sum, which are soft and delicious, slightly sweet, and taste better than bread.

This distinction has been a source of confusion for many people.

When the northerners first arrived in the south, they ate enough rice every day, and finally saw the steamed bun seller, and were overjoyed to buy some to relieve their homesickness, but found that the steamed bread was softer than bread and completely chewy.

And the sweetness is very unpalatable.

For the first time in the north, southerners who are accustomed to eating steamed bread-style dim sum will first be intimidated by the amount of food, and then they will not be accustomed to the saltiness and greasy nature of northern food.

I finally ate some steamed buns as a snack, but I found that I couldn't bite at all, which was very laborious.

For this reason, southerners and northerners have complained about each other.

The production of old noodles is very simple, especially for Xu Zhuo, it is completely a matter of hand-to-hand.

Lao Mian originally referred to the noodle seed that made the dough, which was called the noodle primer in the north, and also called the noodle head in some places.

It is a small ball of noodles left when the steamed bread is steamed, because there are a lot of yeasts in it, it is used as a strain when the noodles are made next time, and this steamed bread with the last fermented noodles is called the old noodle steamed bun.

However, now, due to the trouble of preservation and other reasons, the practice of retaining noodles is becoming less and less, and the old noodles have a new definition.

As long as the dough has risen overnight, it is considered an old noodle.

What Xu Zhuo wants to do now is a kind of new-style old noodles.

He poured the cake flour into the basin, then melted the baking powder with warm water, added a spoonful of sugar to it, stirred it well, and slowly poured it into the basin.

Stir into a dough and then knead it into a dough.

Finally, put it in a basin, cover it with plastic wrap and start to rise.

Because the old noodles are used as a noodle primer, the amount is not too much, because tomorrow we will add clear noodles and flour to re-knead and ferment.

After putting the basin aside, Xu Zhuo began to be busy with the evening rush hour.

It wasn't over until almost nine o'clock.

At this time, Guo Xingwang was still thinking about the barbecued pork, and Xu Zhuo said to him: "I can't eat it tonight, because the meat has not been marinated yet."

But after you come tomorrow morning, you can bake it in the oven at a temperature of 200, and you have to turn it up and down when baking. Half an hour is enough, and when I come, it's just time to make barbecued pork buns. ”

After the arrangement, Xu Zhuo drove away and went home from work.

At half past five the next morning, Xu Zhuo came to the store early to make barbecued pork buns.

As soon as I entered the kitchen, I smelled a good smell of barbecued pork.

Did Guo Xingwang come so early?

When he came to the oven, Xu Zhuo found that all the barbecued pork had been baked, and at this moment Guo Xingwang was sitting at the door of the backyard, holding a roast cake with Jianguo, and a lot of barbecued pork was eating.

I don't know what kind of way to eat it, it seems that the two of them eat quite happily.

Xu Zhuo didn't bother the two, cut a slice of barbecued pork and tasted it, the taste was really good, and the meat was fragrant but not greasy, very tender.

This meat is not to mention made into barbecued pork buns, even if it is grilled and eaten directly, it is very good.

Fortunately, it was pickled a little more yesterday, otherwise it wouldn't be enough for Guo Xingwang to eat alone.

Xu Zhuo took out the noodles he sent yesterday.

As soon as I tore off the plastic wrap, a strong sour smell wafted out of the basin.

This is the taste of lactic acid bacteria that occurs after fermentation for too long, and this lactic acid bacteria will destroy the gluten in the flour, resulting in a weak texture.

However, this is the effect that the barbecued pork bun wants, the more gluten it is, the more thoroughly it can swell.

Xu Zhuo smelled the sour smell wafting from the basin and began to prepare to knead the dough.

However, before kneading, first add sugar to the old noodles and stir.

Adding sugar will not only make the dough softer, but also taste better.

This step is a test of physical strength and kneading skills, because the sugar must be kneaded until it melts and blends with the dough.

Xu Zhuo added two or three spoonfuls of white sugar to the basin, and then began to stir in the basin with his hands.

The dough is so fluffy and even a little runny that it doesn't take much effort to stir at all, and as the sugar in the basin melts, the dough becomes even thinner.

After the sugar has completely melted into the old noodles, the old noodles become as smooth as cream and a little sticky.

Next, it's time to add alkaline water, which can neutralize the sourness in the old noodles and make the steamed barbecued pork buns taste better.

In addition, after adding alkaline water, a large amount of carbon dioxide is produced after the acid and alkali are neutralized, which will make the dough more fluffy and delicious.

After kneading the alkaline water completely into the old noodles, the old noodles are almost so thin that you can't grasp them with your hands.

Next, it's time to knead the dough.

Xu Zhuo added some low-gluten flour to it, added a small spoonful of baking powder, and added almost a bowl of clear noodles and a large spoonful of lard.

The reason for adding Cheng Dough is to make the taste of the barbecued pork bun more smooth and delicious, and the Cheng Dough can neutralize the gluten in the low-gluten flour, which will make the dough swell more thoroughly.

The amount of low-gluten flour is not much, and only two taels of low-gluten flour are put on a pound of old noodles.

After all, the dish of barbecued pork buns is the taste of old noodles.

After kneading these ingredients and old noodles into a smooth dough, the dough of the barbecued pork bun has been kneaded, and after a while, as long as you cut the barbecued pork and stir it well, you can wrap the barbecued pork bun that the southerners will never forget.

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Push a book, the title of the book is "I Raise Spiders in Pansi Cave"

The traverser is raising goblins in Pansiling on the one hand, and mixed in the heavenly court on the other hand, traveling to the west + farming + officialdom, combined with the background of the modern city, the sand sculptures throughout are interesting, and there are many innovative elements, which are worth seeing.