"What are you going to do here?"

The old man saw that Xu Zhuo was deserting again, and couldn't help but ask.

Xu Zhuo said: "I just don't know if I can do it well." ”

The old man didn't say anything more, but turned his face and said to Feng Weiguo: "Since you eat Zhuang Bao at noon, you can cook a sour soup with it, otherwise it will be a bit dry to eat Zhuang Bao alone." ”

Shanxi chefs make sour soup, which is simply handy.

There is a sour soup with all kinds of toppings.

Feng Weiguo heard the old man's order, and immediately began to prepare the ingredients.

It's still a while before noon, but the store has been busy lately, and lunch is usually finished before 11 a.m.

If you don't have enough to eat, wait until half past two in the afternoon, after the peak period in the store has passed, make something to eat.

Anyway, if you are a chef, you don't want to eat on time.

The more time you eat, the busier you get.

However, the good thing is that you can eat more than one meal.

For example, the chef in the order now generally eats four meals.

Jianguo will even eat five meals.

It's not that they're greedy, it's mainly that it's too labor-intensive.

In the back kitchens of other restaurants, the chefs are not too busy except during peak hours.

You can even find time to squint for a while.

But in the business of the Sifang Pavilion, except for Jianguo and the two old men, no one else wants to be idle.

It's great to be able to sit down and rest for half an hour when you're not busy.

Although the store is very busy, the employees have few complaints.

First, the treatment of the Sifang Pavilion is higher than that of other hotels, whether it is a waiter or a cook, it is higher than other restaurants starting by 1,000, and there are even 2,000 higher.

And the main chefs in the back kitchen, Jianguo Cao Kun Xue Mingming, have a salary of more than 10,000 yuan.

Besides, since the opening of the business for more than a month, Xu Zhuo has paid bonuses several times.

Compared with other hotels, both the treatment and the human touch of the boss have been significantly improved.

In addition, because there are two celebrity chefs in the store, as long as you study hard, you can really learn a lot.

Apprenticeship in another restaurant, first washing vegetables, then cutting the dungeon, and finally garnish.

Often, three or four years have passed, and I haven't touched the sauté spoon.

In the Sifang Pavilion, on the premise of not affecting your own work, you can learn whatever you want, and if you have any questions, you can even ask the old man and Feng Weiguo directly.

The two old men never hide their secrets, as long as it is a question about cooking, they will answer it patiently.

In addition, the chefs in the store often interact with each other, which is a great learning opportunity for apprentices.

So what is it to work in this kind of restaurant with high wages and self-improvement?

After the meat had marinated for half an hour, Xu Zhuo began to mix the meat filling.

This is not difficult, just mix the chopped onion vermicelli and fungus with the meat.

Because the seasoning has been put in the marinated meat, now you only need to sprinkle some five-spice powder and a little sugar for freshness.

No other seasonings need to be added.

"It's best to put some flour skin in it, so that after absorbing the soup of the meat, it tastes more like meat. ”

The old man looked at Xu Zhuo mixing the stuffing, and came over and muttered a few words.

Another purpose of putting flour skin in the filling is to maximize the absorption of the soup in the meat filling, so as not to cause the soup to flow into the oil pan and cause the fryer when cooking.

However, there is no powder, and the quality of the supermarket is not necessarily good, so Xu Zhuo chose to use vermicelli instead.

Although the effect is not as good as that of pink skin, it is not much different.

After the old man finished speaking, he also sniffed the meat filling: "Your seasoning level is good, but you still need to continue to improve." ”

Xu Zhuo nodded, knowing his shortcomings very well.

After the meat filling was mixed, Xu Zhuo took out five hundred yuan from the counter and handed it to Li Hao, who had nothing to do, along with the car key.

"There are too few pans in the store, you can go buy three more, and the cast iron thickened ones should not be less than forty centimeters in diameter. ”

Li Hao didn't take the money and went out with the car keys.

Zhuang Bao was proposed by him to make it, and it is not appropriate to use the money in the store to buy a pot at this time.

It's just a few hundred yuan, and Mr. Li is not a problem at all.

Xu Zhuo returned to the back kitchen and began to knead the dough.

You don't need to knead the noodles used to make strong buns, otherwise you will lose your malleability because the gluten is too large.

The dough should be soft, and when you do this, you can still wrap the meat filling.

Xu Zhuo kneaded the dough a little and put it on the board to rise for the second time.

Then he took out the pan, washed it, put it on the stove, and turned on the fire.

After the water in the pot boiled dry, Xu Zhuo scooped two spoonfuls of peanut oil and poured it in.

To make Zhuang Bao, there must be more oil in the pan to make the dough float on the oil.

This will prevent the dough from sticking to the bottom of the pan.

It also makes the dough fragrant and crispy.

When the pan was preheated, Xu Zhuo pulled a piece of dough that was about two catties or more and began to make the dough.

Thanks to the blessing of kneading skills, this step was done smoothly.

Sprinkle some dry flour on the board, and Xu Zhuo kneaded the dough first.

Then use a rolling pin to roll out a thin sheet of dough more than 20 centimeters wide and 50 centimeters long.

When this step is done, it is time to make a spectacular part of the bun - filling the meat filling.

Xu Zhuo held a large handful of meat filling and stacked it on the top of the dough sheet, feeling that it was not enough, so he held some more and put it on the table.

Be careful not to let the minced meat spill outside the dough sheet.

After the meat filling is arranged, gently hold up the end of the meat filling and fold it to the side without the meat filling, so that the dough sheet wraps the meat filling in its entirety.

When folding the dough sheet, be sure not to let the meat filling spill out.

Fold it about four times in a row, and the dough sheet at this time has wrapped the meat filling into a slightly square dough with two openings.

Xu Zhuo carefully grabbed one end and gently pulled the dough outward, so that the dough perfectly wrapped the meat filling.

At the same time, tighten the mouth and remove any excess dough.

Then do the same with the other end.

Then turn the whole dough over, carefully cover the dough with your hands, and press gently.

Gradually press this square dough into a round dough.

This step must be gentle and not rushed.

If you are in a hurry, you may crush the crust and cause the meat filling to leak out.

After the dough was ready, Xu Zhuo found a round tray about the size of the dough, sprinkled some dry flour on it, and put it together with the dough.

Hold up the dough with both hands and turn it vigorously so that the dough rolls and snaps right on the tray.

At this time, the oil temperature in the pan had risen, Xu Zhuo came to the side of the pan with the dough, leaned the tray against the edge of the pan, and gently pushed the dough into the pan.

As soon as the dough was in, the hot oil in the pan began to tumble violently.

The oil temperature must be high when doing this step.

The higher the oil temperature, the shorter the crust can be fried in the shortest possible time.

This not only locks in the moisture in the dough, but also prevents the oil in the pan from soaking into the dough and affecting the taste.

The delicious Zhuang bun is not greasy at all.