"When you use eggs as a filling, you can fry them, which is better than scrambled eggs. ”

"And when I eat it, the fried eggs have a better texture and a fresher taste because they expand more thoroughly. ”

Xu Zhuo has basically zero experience in making stuffing, and he really doesn't know much about it.

Wei Junming said: "You beat the eggs first, and I'll teach you later, fried eggs are actually very simple, just put more oil." ”

Xu Zhuo knocked 6 eggs and stirred them with chopsticks.

Then put the pot on the rack and turn on the heat.

Wei Junming put the stirred brown sugar filling aside and took over the stove.

He first added a spoonful of oil to the pot, then shook the pot so that the oil swam in the pan.

When the inside of the pan is covered with oil, pour out the oil.

At this step, Xu Zhuo knew that this was a slippery pot.

Refueled the pot, and Wei Junming poured almost half a pot.

Then turn the fire up to the maximum. At the same time, he took the egg that Xu Zhuo had just beaten, added a spoonful of salt and some water to it, and stirred it again.

"If you add some water, the taste will be more tender, of course, depending on personal habits, some people don't like to eat eggs with water. ”

Xu Zhuo stood aside and watched Wei Junming operate seriously.

After the oil was hot, Wei Junming twisted his face and said to Xu Zhuo: "Next, just pour the egg liquid in and fry it, the egg will become a very soft ball." ”

"If you don't want to do this, or if you're afraid of the oil splashing on you, you can also use a colander as an aid. ”

After speaking, Wei Junming took a colander and put it on top of the oil pot, and then slowly poured the egg liquid in the bowl into it.

The egg liquid fell into the pan through the hole in the colander and quickly swelled.

After the egg liquid in the colander leaked in, there was no oil in the pot, and the pot was full of fluffy golden eggs.

Then Wei Junming stirred it to make sure that there was no egg liquid in the pot, and then turned off the heat.

He took a large colander and put it on the oil drum, and then he poured the eggs with the oil into it.

"Just put the eggs here to control the oil, and when they cool, just chop them. ”

"Such eggs are fluffy and taste better than scrambled eggs. ”

"However, it is more oil-intensive, so most families do not use the frying method, but use scrambled eggs. ”

Xu Zhuo understood and began to pick and wash leeks.

Wei Junming prepared other fillings.

He took some shrimp skin from the utility room, soaked it in warm water, and added it to the filling later.

Then I soaked some fungus.

It's basically the same as making steamed buns.

"Actually, you can also fry some dried tofu and chop it in, but I've been in Linping City for so long, and I haven't met the tofu I am satisfied with, and the tofu dishes in the store have not been added to the menu. ”

"When you find the right tofu, when to launch tofu-based dishes, if you can't find it, you never make it. ”

"Opening a restaurant is not as good as other businesses, and the ingredients must not be shoddy, otherwise it will be a self-smashing signboard. ”

The old man had also said this to Xu Zhuo before.

Xu Zhuo has always done this.

Whether it tastes good or not is a matter of technology, but whether the ingredients are good or not is a matter of attitude.

Using inferior ingredients to pit customers seems to be smart, but in fact, it is yourself who loses in the end.

After the leeks are washed and dried to control the moisture, the eggs are still very hot.

Wei Junming poured the eggs into the tray and put them at the mouth of the fan to dry.

"I guess we'll have to wait a while for the eggs, so let's make the sugar cake first. ”

Xu Zhuo nodded and smeared some oil on the board to prevent sticking.

Then take the dough out of the basin and place it on the cutting board.

At this time, the hot noodles were still hot, Xu Zhuo kneaded the dough first, and then divided the dough into two and kneaded them into long strips.

Then use a kitchen knife to cut the dough into equal sizes.

Because the hot dough has completely lost its gluten, it has very good ductility, and you can press it directly by hand without a rolling pin.

The dough sheet should not be too thin to prevent sugar leakage.

After a slight flattening, you can do it.

Then fill it with a large spoonful of brown sugar filling.

After Wei Junming's stirring, the lard and the original brown sugar filling were fully mixed together, forming a small round lump.

After frying, these brown sugar gnocchi melt and it is a hot and sticky brown sugar filling.

Xu Zhuo ate the old lady's cooking when he was a child, and the taste is unforgettable in retrospect.

It's a pity that when he grew up, the old lady no longer made food, and the old man and father had little interest in this home-style snack.

If you want to eat, you can only buy it on the street.

So when making sugar cakes at this time, Boss Xu was a little greedy.

If you make it yourself, it's definitely better than what you sell on the street!

Fold the edges of the dough sheet upwards so that the dough wraps the brown sugar filling.

After closing the mouth, press it again to form a cake, and the sugar cake blank is ready.

Although Xu Zhuo had never done this, because of the blessing of his skills, as soon as he touched the dough, it seemed as if he had done it countless times.

How to operate does not need to stop at all, it is done in one go.

On the contrary, it was Wei Junming, who was not proficient in the white case work, so he was a little stumbling at this time.

Brush the tray with a layer of oil, put the finished sugar cake blank on it, and fry it together when the vegetable corner is ready.

In general, making sugar cakes is very simple, and it can even be said to be the simplest white case operation.

There is no need to knead the dough and there are no tedious steps.

As long as you pay attention to the temperature of the oil when frying, this thing will definitely not be unpalatable.

After the sugar cake was ready, the two began to prepare the cabbage corner.

Compared to sugar cakes, this one is a little more complicated.

Xu Zhuo kneaded the noodles well, just like making sugar cakes, first kneaded the noodles into long strips, and then cut them into dough.

Then flatten the dough and use a rolling pin to roll out a thin and uniform dough cake with a thickness similar to that of the bun wrappers before.

Then, Xu Zhuo used a knife to cut the rolled dough from the middle and split it in two.

The main purpose of this is to make the corners more beautiful, otherwise they can only be made into the shape of dumplings.

When he started rolling the skin, Wei Junming also got the filling ready.

The filling is very simple, chop the eggs, leeks, vermicelli, and fungus separately, then start seasoning, and finally put the shrimp skin in it.

After the filling was mixed, the two of them began to wrap.

Xu Zhuo took the cut half of the dough, folded it in half, and pinched the incision tightly first, so that the dough became the shape of a funnel.

Then fill it with the filling and pinch the dough tightly from the top.

In this way, the corner becomes a triangle, and the origin of the name of the corner is the same.

After wrapping up, Wei Junming got up and prepared to fry it.

There are more sugar cakes and vegetable corners wrapped today, and Wei Junming directly used the cauldron in the store.

Set on the stovetop and pour in the peanut oil.

After pouring the oil, Wei Junming put the oil pot aside and began to teach Xu Zhuo kitchen tips again.

"Xu Zhuo, you remember, when frying something, you must put cold oil next to it, once the oil temperature in the pot is too high, the best way to cool down is to pour cold oil, not turn off the heat. ”