Early the next morning

"The early bird gets the worm, and the early bird gets the worm......"

Syllable......

Bai Xiaobai pressed a loud slap on the head of the old alarm clock.

When I looked sideways, it was already half past six.

Bai Xiaobai used to open his doors at a little after six o'clock, but since he has a food system, he usually sleeps for half an hour more now, of course, it is not that he is lazy, but that the business is getting better and better, and the work intensity is also high, and he needs to make up for his energy through sleep.

The hourglass countdown in my mind is running out, and the new product upgrade is only three minutes away.

Crooked his neck, Bai Xiaobai got up and pulled a pair of slippers and entered the bathroom to wash.

Just finished washing. The electronic sound that was cold in my mind started.

[The fresh meat wonton has been upgraded, the ingredients have been prepared, and the host can make it by hand. 】

Bai Xiaobai was extremely excited, and hurriedly ran downstairs in three steps and two steps, brushing his face in the glass kitchen.

On the kitchen cupboard table, the system is already ready with all the ingredients needed.

On the countertop is a small packet of high-gluten flour, the same as making Supreme Beef Noodles.

Because the skin system of fresh meat ravioli will not be provided ready-made, it must be made freshly with flour.

On the side of the flour bag, a small stainless steel basin contains several pork barrel bones.

Bai Xiaobai is very sensitive to ingredients, and at first glance, it is the barrel bone of the pig's hind leg.

Because the bones of the hind legs are relatively thick and long, and the bone marrow in the bones contains a lot of bone collagen, the boiled bone broth is extremely delicious, in addition to beauty, it can also promote wound healing and enhance physical fitness, which is quite a good ingredient.

There is no doubt that these pork barrel bones are used to make wonton soup.

Coincidentally, the filling used for fresh meat ravioli is also pork.

A good piece of pork hind leg is placed on a clean cutting board, the color is bright red, the meat is pure, and it is very fresh.

There is a bowl of dried seaweed on the side of the cutting board, the color is dark purple, thin and shiny, a little closer, a fresh fragrance with the smell of the sea, straight into the nose, the fresh fragrance of this seaweed is very pure, without the smell of excess fish and shrimp.

There is also a basket of eggs on the side of the dish with seaweed, these eggs are not the same as the eggs used to make the supreme tea eggs, not only are they smaller and exquisite, but the color of the eggshell is quite high, showing the most natural wheat color, without a little variegation.

It is not a loss that the ingredients provided by the system are as good as ever.

In addition to the main ingredients, other auxiliary ingredients are also available.

Tender green shallots, tender yellow ginger, and even all kinds of seasonings in the seasoning box are also complete.

After Bai Xiaobai finished counting the ingredients, he began to show his skills.

First of all, let's boil the pork bone soup first.

The method is very similar to the soup of the Supreme Beef Noodle, and it also uses a green double-layer casserole, but in order to avoid the flavor of the Wagyu beef bone broth, the system provides a brand new pot.

After blanching the pork bones, scoop them up, wash them, put them in a double-layer casserole, add water, sprinkle a very small amount of peppercorns to remove the smell, then cover the pot, and turn on the electricity.

The double-layer casserole instrument table shows that the best pork bone broth is boiled in ten minutes, which is about the same time as the beef bone broth of the supreme beef noodles.

While boiling pork bones, Bai Xiaobai began to make wonton wrappers.

Unlike dumpling wrappers, wonton wrappers must be thin and transparent.

Therefore, it is necessary to work hard when making noodles.

Bai Xiaobai has also made wontons before, but the skins are all bought from outside, and this is the first time he has made wonton skins since he opened a restaurant.

According to the systematic method, to make wonton wrappers, the dough must be a little harder, so it is quite important to add water.

This process is time-consuming, and it is necessary to sprinkle water little by little like a rain to let the flour mix in the water little by little.

Beat the eggs, take only the egg whites, and knead them evenly into the dough little by little, in order to increase the flexibility of the wonton skin.

Bang Bang Bang ......

Bai Xiaobai and the dough are quite fast, and the dough is made in a while.

After the dough is reconciled, it is still put in a special resting device.

Beep......

Put it into the resting device, and in less than three seconds, the noodles will wake up.

Next is the crucial pressing of the skin.

Generally, the workshops that make wonton wrappers use dough sheeters to roll the skins, but this time the system is a bit pitted, and other striking noodles and everything provide black technology equipment.

There is a bias dough sheeter!

Bai Xiaobai looked at a long rolling pin on the kitchen countertop, and a row of black lines appeared on the back of his head.

It's the rhythm of rolling the dough by hand! It's really a traditional way.

Bai Xiaobai muttered a sentence in his mouth, began to be quick with his hands and feet, vacated the clean countertop of the cupboard, sprinkled a little flour, put the dough in the center of the countertop, picked up the rolling pin and began to roll the skin.

Handmade!

As the rolling pin rolls, the dough becomes thinner and thinner, and the wonton wrappers begin to take shape.

Brush Pull Brush Pull ......

This process must be done with great care and the uniformity of the thickness of the dough must be maintained. Otherwise, when making wonton wrappers, the thickness of each dough is different, and when cooking wontons, it is impossible to achieve the uniformity of heating, and some wontons will be cooked thoroughly and rotten, while others are not fully cooked.

Cooking is really talented, some people have studied hard for a lifetime to reach the level, and some people can only master it in a very small amount of time, Bai Xiaobai obviously belongs to the latter.

Although the talent column on the gold card of his information has always been the symbol, Bai Xiaobai is confident that his cooking talent should be not bad.

Otherwise, this is too exaggerated, Bai Xiaobai looked at the dough on the table and was completely stunned!

I didn't expect to have a talent for rolling wonton wrappers.

This dough is really thin to the extreme, it is as thin as a cicada's wings, but it will not break the skin at all when you hold it in your hand.

This is the rhythm of the dough sheeter!

Without admiring his handmade masterpieces, Bai Xiaobai quickly pressed the dough into square wonton wrappers with the help of the small molds provided by the system.

Once the wonton wrappers are done, the next step is the meat filling.

Unlike dumpling fillings, the meat filling of fresh meat wontons must be chopped more minced, but it must not be turned into a paste-like meat puree.

This degree must be grasped well.

Bai Xiaobai picked up two large kitchen knives to chop the pork hind leg meat, constantly turning the meat filling during the process to ensure that the chopping was even.

Chop until the meat is delicate and sticky, but stop when the meat is not pureed.

Slice the shallots, squeeze the ginger juice and slowly add it to the meat, add other seasonings, and quickly whip the meat filling with chopsticks in the same direction.

Because the meat filling is sticky and the resistance is great, you must be willing to exert your strength, Rao is arm is sore, and Bai Xiaobai did not stop for a moment.

Only after whipping the meat filling can the accessories and seasonings be fully absorbed into the meat, and the wonton made in this way can the meat filling be smooth and juicy, fragrant and refreshing.

The wonton wrappers and meat fillings are all done, and the next step is quite good at Bai Xiaobai.

Wrap ravioli.

The system does not stipulate that the shape of the wonton must be like ingots, money bags, etc., so Bai Xiaobai uses his own method.

Put the minced meat in the center of the dough and gently pinch it with the palm of your hand and the strength of the tiger's mouth.

Don't look at the simplicity of this movement, this gentle pinch contains years of training and experience. If you pinch it too tightly, the wonton skin is easy to turn into a lump, the taste is stiff, the pinching force is not enough, and when it is cooked in the pot, it is easy to disperse, and the water is poured into the meat, and the flavor is completely dispersed.

Bai Xiaobai has been learning this craft from his father since he was a child, and he has been familiar with it for six or seven years.

The system stipulates that there are only fifteen small wontons with fresh meat in a bowl.

In less than ten seconds, Bai Xiaobai pinched this amount.

Bring the water to a boil, boil the wontons, wait for the water to boil again, add some cold water, and continue to cook.

During this period, the pork barrel bone broth was also boiled, and when the lid was lifted, the fragrant heat was steaming, and the greedy white saliva was about to flow down.

Unlike beef bone broth, pork barrel bone broth is a light snow-white color, which is very attractive.

The dried seaweed provided by the system does not need to be washed, it is directly added to the sea bowl, scooped into the piping hot pork barrel bone broth to brew the seaweed, and then a small amount of salt is added to taste, and finally the boiled wontons are put into the bowl.

The thin-skinned wontons are half-floating in the light snow-white broth, and slices of seaweed are dotted among them, which is really pleasing to the eye.

The fragrance of the fresh meat wontons was so tempting that Bai Xiaobai couldn't stop swallowing his saliva, couldn't wait to pick up the porcelain soup spoon, scooped up a small wonton with the soup, blew on it, and put it in his mouth.