After eating shrimp noodles, the noodles of fried buns are also just launched.

Seven skinny and three fat good five flowers (ròu) are sent to the cutting board, and within a few minutes they become a regular pot of foam (ròu).

"Fried buns originated from Yu cuisine, the earliest was a snack, and then spread throughout the country, and there were different changes in various places, there are differences between large and small packets, there are also differences between soup filling and dry filling, today I made this dish is a Soviet-style fried bun, it can also be called a fried bun. ”

Xia Hanqiu smashed more than a dozen peppercorns as he spoke, mixed with chopped ginger and chopped green onions, and soaked them in water: "I was going to make soup and frying, but it was too late to make skin jelly, so I simply made a fresh (ròu) raw frying." ”

Take out the foam, add salt, oyster sauce, sesame oil, cooking wine, light soy sauce and cornstarch to the pot in order in summer, cold and autumn, stir in one direction until the filling is glued, then add the seasoning water in three times, and set the filling aside.

The stuffing book (shēn) absorbs water, and if the dough is wrapped well, it can also form (ròu) juice, but it will be less than the soup of the skin jelly. ”

After explaining, Xia Hanqiu began to prepare the dough.

Roll the dough into long strips, cut it into even pieces, sprinkle it with flour and arrange it neatly along the cutting board, and place the rolling pin horizontally on it.

He has been doing this action for decades, and he has already formed a muscle (ròu) memory, which seems to be pressed casually, twisted left and right a few times, but after picking it up, dozens of bun skins appeared.

The middle is thick and the perimeter is thin, which is just right for raw fried buns.

"You don't know this way, it's the same for rolling the skin one by one, I'm trying to make it convenient. Xia Hanqiu said casually: "You should also pay attention to the wrapping, and when the raw fried bun is put into the pot, the seal is downward, so you must pinch it tightly, just like this." ”

Because it was teaching, Xia Hanqiu explained while wrapping up, and the sealing action was much slower.

It took three seconds to wrap the bun in his hand.

"Do you see clearly?" Xia Hanqiu deliberately stopped and asked.

The chefs of the Okuba noodle restaurant collectively nodded.

Only Zhang Xiaoman nodded quickly, Zhang Zidan and Mu Fei both shook their heads and nodded.

Su Zifang was completely dumbfounded.

What just happened?

He heard Xia Hanqiu say to watch the action carefully.

Then I saw Xia Hanqiu holding the dough with his left hand and picking a piece of filling with his right hand, and with such a movement of his hands, the bun was in the pot.

What to see?

Is it magical?

Probably seeing that everyone would know, only the main owner was still ignorant, Xia Hanqiu repeated the action of making buns on the side: "I'll do it again in slow motion, you can see clearly." ”

"First this, then this, and finally this, all right. ”

Xia Hanqiu put the buns back in the pot, and Su Zifang silently calculated the time.

It took less than five seconds, which is twice as slow as before!

It's really slow motion......

Xia Hanqiu wrapped the amount of a pot in the same way, brushed the bottom oil and put the buns into the pot neatly: "Pay attention to a little separation when you put it, otherwise the middle of the bun will expand and affect the shape." ”

When the fire is fired, the buns beep at the oil temperature, and the burnt aroma slowly comes out.

Xia Hanqiu poured in a bowl of water, just less than half of the buns, covered the pot, fried the white sesame seeds in the pot, cut a piece of chives and put it on the side for later use.

"Fried steamed buns are considered a simple dish in the white case, as long as you master the skills of making noodles, mixing filling, and heating, there will generally be no problems. That's half the battle, wait until the water is dry, sprinkle with sesame seeds and chopped green onions, and simmer for another minute. ”

Su Zifang found that Xia Hanqiu was really an excellent teacher, and he even said clearly what to do at every step, unlike the chef apprentices who always liked to hide their hands in the early years.

It would be perfect if the presentation could be slower!

When Su Zifang was thinking to himself, the raw frying in the pot had been dried up, and the oil fragrance wafted out.

Xia Hanqiu brought the whole pot to the table, and easily adjusted a vinegar dish and put it aside.

"Taste it. ”

Instead of being round, the pan is concave inwards to highlight the shape of the filling (ròu), which is snow-white on the outside and charred on the bottom, mixed with chives and sesame seeds, making people salivate (yù).

Su Zifang picked up one and bit it down.

The soft and glutinous skin is slightly hot, but when it is broken, it exudes a pure (ròu) fragrance, and the taste of green onion and ginger water is completely absorbed by the (ròu) filling, which is very delicious.

Looking through the opening, a pool of ròu juice with oil flowers appeared at the bottom of the steamed bun, reminding him of the Xu Xian steamed bun he had eaten for many years when he was a child.

There is also such a pool of (ròu) juice in it, although it tastes good, but there is too much MSG, and I feel dry after drinking it.

"Woohoo!"

Su Zifang swallowed all the only small mouthfuls (ròu) juice, and suddenly a fresh taste appeared between his lips and teeth, different from the tightness of the filling (ròu), the soup penetrated into every corner of the mouth, and chewed together with the crispy dough at the seal, like eating a full mouthful of soup and pot rice, which was extremely satisfying.

After eating a raw frying, Su Zifang looked at the empty pot, and had a feeling of unfinished.

I wanted to make an excuse to learn again, but seeing that the time was almost time to wait for the bus, I had to send Xia Hanqiu and his party away.

"Welcome to come again next time, I will definitely take everyone to play in Jingling for a few days!"

Suzi waved his hand in a motion extraordinarily (rè) (qíng).

In the car, a chef asked Ao Zuo curiously: "Senior Brother Ao, you have a good relationship with this Boss Su?"

"Nope. Ozuo shook his head.

"Then he's really (rè) (qíng), it seems that he can come a few more times in the future. The chef, who had just spoken, continued with emotion.

Aozuo: ......

For the safety of Su Zifang's life, he still cooperated and agreed: "Yes, it's really good." ”

After sending off the people of the Okuzao noodle restaurant, the kitchen began to discuss after eating silently.

"How did you learn those two dishes just now?" asked Zhang Zidan.

"Fifty percent. Zhao Xiaoman thought carefully about Xia Hanqiu's movements and said conservatively: "Except for the thousand silk film, the other difficulties are not very great, and there should be no problem to do it a few more times." ”

"What about you?" Mu Fei looked at Zhang Zidan.

"It's almost the same as learning tofu dumplings back then, it's not difficult to look at, but I don't know how to make it, and it's estimated that it's only forty percent. ”

"What are you talking about?" asked Suzi as she returned to the back kitchen.

"Brother Fang, we are talking about the two dishes taught by Master Xia just now, we have only learned less than fifty percent, anyway, it's still early, why don't you tell us again?" Mu Fei's eyes flashed with curiosity.

Su Zifang: ......

He suddenly regretted a little why he didn't agree to Ao Zuo's proposal to go to the Ao Stove Noodle Restaurant for a few days to study together.

He didn't even learn three percent, what did he talk about?

After a few seconds of silence, a familiar shout came from the lobby: "Boss Su, something is wrong!"

Hearing the voice, Su Zifang knew who it was, after all, a month ago, this person had shouted the same content in the same position.

"Uh...... Then I'll go and see it first, and I'll talk about it later. ”

Su Zifang left a sentence and quickly disappeared in the back kitchen.

Sa!