Bai Xiaobai was still escorted by the car, and Gao Chao and Lan Weihao were called back to the Xiaobai Restaurant on Chaotianmen Street.

After returning to the restaurant, Bai Xiaobai and the three of them still moved the things on the truck back to the store first.

Dinner time.

Bai Xiaobai cooked steamed anchovy with lettuce, super mapo tofu and Jiugong Dongpo meat treats Gao Chao and Lan Weihao.

With the meal, Bai Xiaobai opened a bottle of fine liquor, and the three of them chatted with each other while drinking.

Half past nine.

Lan Weihao saw that the time was not early, so he stayed soon, and said goodbye, "Brother Xiaobai, then I'll go back first, and I'll come over at seven o'clock tomorrow morning." ”

"Okay, little wolf, then you go back slowly. ”

After Lan Weihao left, Gao Chao took the initiative to pick up the mop and mop the floor of the hall.

Bai Xiaobai returned to the glass kitchen, took out two bottles of yogurt from the refrigerator, walked to the hall, took one bottle to Gao Chao, and said, "Drink some yogurt after drinking, you can suppress your stomach." ”

"Thank you. Gao Chao was not polite, put down the mop and drank the yogurt.

Bai Xiaobai also drank a bottle of yogurt by himself.

Drinking some yogurt before drinking alcohol can protect the gastric mucosa and make it easy to get drunk, while drinking yogurt after drinking is conducive to hangover and prevent nausea and vomiting.

After drinking the yogurt, Bai Xiaobai returned to the glass kitchen to clean up.

Gao Chao finished mopping the floor of the hall, and seeing that there was nothing to do, he went up to the small room on the second floor to code.

After Bai Xiaobai finished mopping the floor in the kitchen, he took out a bottle of the nourishing 'Ginseng Yang Rong Liquid' provided by the system from the refrigerator.

The system said that it is best to drink the ginseng liquid on the same day, otherwise the effect will be greatly reduced.

After drinking the Yang Rong liquid, Bai Xiaobai suddenly felt that the fatigue of the day had been relieved a lot, the originally sour arms and thighs had been completely relieved, and the dry eyes were also moistened a lot, and the whole person instantly relaxed a lot.

Bai Xiaobai, who was in good spirits, turned on the faucet, washed his face a little, then carefully washed his hands and began to get busy.

It was still early, Bai Xiaobai didn't plan to go up to the second floor to rest, he decided to familiarize himself with another new product first-Sea Dragon Steamed Dumpling King.

He has already decided to officially launch this delicacy tomorrow.

The ingredients needed for new products have already been provided on the ingredient shelves.

Bai Xiaobai walked to the shelves and began to inspect them.

Hailong Steamed Dumpling King, although the suffix of steamed dumplings has the word 'king', but from the perspective of food, it still belongs to steamed dumplings, that is, a form of dumplings.

Dumplings are a traditional Chinese delicacy, almost all over China, and it is a home-cooked food that can be eaten everywhere, especially in the northern region, during the New Year, every household will eat dumplings for the New Year.

The preparation of dumplings is different, and the common forms of popular cuisine mainly include water dumplings, steamed dumplings, and fried dumplings.

As the name suggests, Hailong Steamed Dumpling King belongs to the form of steamed dumplings, and like other steamed dumplings, it is also composed of two parts: dough and filling.

However, the dough used in Hailong Steamed Dumplings is not made of ordinary household flour, but a special kind of flour.

Cheng Fan Bai Xiaobai hadn't used it before, but he still knew a lot about this ingredient.

The reason why the dough of the famous Cantonese delicacy crystal shrimp dumplings can be as white as snow, thin as paper, translucent, and the filling is faintly visible, is because it is made of powder.

Cheng flour is also known as clear flour, it is different from flour, it belongs to gluten-free flour, to put it bluntly, it is raw starch.

If we don't buy it in our family, there are two ways to make homemade flour.

Method 1: Directly use potatoes or sweet potatoes to beat into a slurry, then filter out impurities, concentrate and dry the slurry into powder, and then crush it.

The flour obtained by this homemade method is usually not pure, and it is acceptable for home use, but if it is used by restaurants and hotels to make steamed dumplings, whether it is the appearance of the dough or the taste of the dough, it often does not achieve satisfactory results.

The second method of homemade flour is made of flour.

The system does not directly provide powder, what Bai Xiaobai needs to use is the second method of self-made to make flour ingredients by himself.

Of course, the flour needed to make the flour is still provided by the system.

The flour used to make the supreme beef noodles and the consommé noodles is the same.

Bai Xiaobai scooped out an appropriate amount of flour from a cotton bag and poured it on the clean countertop.

Buckle a small hole in the middle of the flour to form the shape of a 'crater', and add water to the 'crater' little by little.

Stir the dough clockwise with water to mix well with water and flour.

Bai Xiaobai has already been quite skilled in noodles. In a few moments, a smooth dough was born in his hands.

After mixing the dough, let the dough rest for a while.

The second very crucial step in making the powder is to wash the face.

This is the most critical step in the transformation of flour into flour.

This step sounds a bit like washing your face, but it's not a concept at all.

Washing the face and washing the face is actually the meaning of the word, that is, washing the dough.

Bai Xiaobai took a stainless steel basin, put the dough in it, and then added water.

The water should not be too much, and the whole dough can be soaked.

Bai Xiaobai put on hygienic disposable gloves on both hands, and began to scrub the dough in the water with his hands like washing clothes, repeatedly.

Pull, pull, knead, pinch!

Bai Xiaobai was engrossed in every step and operated every step very seriously.

The dough was kneaded by his xx (Shaolin) dragon grip. The clear water in the stainless steel basin began to turn into thick white water little by little.

Pour the white water into a larger stainless steel basin, and continue to add water to scrub the inside of the bowl until the water in the basin becomes muddy again.

Repeat the washing process until the dough in the basin becomes a small ball of dough, and no matter how much water is added, it will not be white.

This leftover little dough is the gluten in the flour and is unwanted.

The flour that separates the gluten is the flour used to make Hailong Steamed Dumplings.

Of course, now the powder is in the white flour water, which is a suspension and needs to be further separated.

The method of separation is simple.

Let the flour water in a large stainless steel basin sit until the upper layer of water in the basin begins to clear.

Bai Xiaobai carefully poured the water that removed the upper layer.

This process is a great test of the chef's patience, because when pouring it, the flour water will be touched and it will become muddy again, so after pouring the water on top, you need to let it sit again.

Bai Xiaobai is divided into several times until the bottom of the basin is left with a sticky flour paste.

This is the powder paste, that is, the semi-finished product of the powder, because of the excessive water content, it cannot be used directly, and the excess water must be removed.

Put the wok on the white rack, then turn on the heat, pour the flour paste into the pot, and turn the stove flame to a simmer.

Use a spatula to gently stir the flour paste in the pot to prevent the batter from picking up the batter underneath.

After simmering and carefully baking, the excess water is removed, and the paste is transformed into a dough, and at the same time, it exudes a faint wheat fragrance.

Bai Xiaobai was busy in the kitchen for a long time.

The flour dough of Hailong Steamed Dumpling King is finally made.