The opening of the new store can be seen through the huge glass window, the large and small halls are full of diners, all with smiles on their faces, and the eagerness inside the cup is revealed. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

The consumption level of the working class is not high, it is not low, the people of Tianjin are also famous for their deliciousness, and Baoxuan Yufu is also facing mass consumption, the price is not high, but you can eat value-for-money dishes.

The large and small halls are full of diners, and the kitchen is also busy, and it is able to attract so many customers on the first day of opening, in addition to the strategic location, the guests who are wandering outside the door looking for a place to eat can also take in the dishes through the glass windows.

The tone of the branch is not high, but the quality and quantity of the dishes are very sufficient, most of the cold dishes use eight-inch porcelain plates, and as for the stir-fried dishes in the hot dishes, they are all served with one foot two moonlight, just the moment they saw the utensils from the outside, many people were directly shocked.

"This is the land that just opened today, Nima, look at the plate, it's like a flower pot, the amount of vegetables is too big."

"The new store opens, I have to try it, you look at the sign that it says, home cooking, seafood is also cheap, and there are big pot stickers."

"Well, let's have this meal at noon today, let's see how it tastes."

The eyes of the diners outside swept over the dishes on the table by the window, the plate was large, the amount of dishes was sufficient, it was a lot of good news for these working-class people, and immediately gossiping, someone followed into the restaurant, and Yu Xin was warmly received, the number of a table first arranged for the guests to sit down next to the entrance of the hall, and then there were two or three waves of people who entered the private room together, put together a big table, and each ordered their own dishes.

The atmosphere outside is noisy and eager, many people eat full of oil, for the quality and taste of the dishes are full of praise, the most important thing is the large amount, two adult men order a dish two bowls of rice, plus a soup, can be completely full, if the amount of food is a little smaller, the dish is estimated to be not finished.

In the kitchen, Wang Ming's eyes fell on the operation of the pastry room, as a characteristic window of the Baoxuan branch, the types of noodles in addition to the daily hand-rolled dough rolls, are based on potstickers.

There are a total of four people in the pastry room, a man and three women, all of whom are not very old, with a clear division of labor, the young man is responsible for frying the pot stickers, and the remaining three people, including chopping stuffing, noodles, seasoning, and semi-finished products, the three girls are very quick with their hands and feet, and in order to avoid trouble, there are only three kinds of fillings for pot stickers, one kind of pork and three fresh, one kind of pumpkin and shrimp, and the last one is the most common vegetarian filling.

The cooperation of the three of them is very skillful, one rolls two bags, and the speed is very fast, the wrapped potstickers are about fifteen centimeters long, and they are quietly placed in a special board, and the only young man is a person who is responsible for the frying pot stickers of three electric baking pans.

In addition to the pumpkin and shrimp filling, the pork three fresh and vegetarian fillings are prepared in advance, and as for the potstickers, they are freshly packed to ensure enough freshness and taste.

The temperature of the three-bite electric cake is constant at 200, and after dripping with some cooking oil, the large potstickers are quickly put into it with a spatula.

Wang Ming pondered for a moment and walked in directly, the gouache juice blending of frying pot stickers is very important, and when the ratio is appropriate, you should also pay attention to the concentration of gouache juice, which is also related to the overall effect of the potstickers after they mature.

Seeing that the young chef began to stir the gouache juice with his hands and feet, Wang Ming picked up a chopstick, dipped it lightly, and then put it to his mouth, stretched out the tip of his tongue and licked it, but his brows were slightly wrinkled.

"Wait a minute." Seeing that the young chef was about to start adding the gouache juice to the electric baking pan, Wang Ming stretched out his hand to stop it, making the middle-aged chef slightly stunned, and then, his eyes fell on Wang Ming with a trace of astonishment.

Ignoring the young chef's stunnedness, Wang Ming pondered for a while, picked up the white vinegar on the cooking rack beside him, opened it quickly, poured some into the gouache juice, and tasted the taste from time to time during the stirring.

The white steam in the pastry room rose, mixed with a faint smell of vinegar wafting, Wang Ming put the horse bucket aside, and then looked at the young chef who fried the pot stickers.

"The gouache juice of the frying potsticker is very important, you should understand, if the gouache juice is slightly viscous, the gaba that comes out is not crispy, but will be a little stiff, if the gouache juice is too thin, it will not get up when it is ripe, which will affect the appearance of the potsticker while also reducing its taste." Wang Ming said softly, and the young chef nodded, he also knew what Wang Ming said, but he didn't understand what Wang Ming meant by adding white vinegar to the gouache juice, but how to say that Wang Ming is also the boss, for the boss's actions, the young chef is not so stupid to question directly.

"I know you must be wondering why you add some white vinegar to a good gouache sauce, right?" Wang Ming chuckled and spoke, and as his voice fell, the young chef smiled and spared his head, which was regarded as acquiescence.

"First of all, the appearance, white vinegar can decompose the starch lumps that are not dissolved in the gouache juice, so that the gaba out of the potsticker is fishnet-like, which has a scientific name in the old job, called the net potsticker, and secondly, the acidic substance of white vinegar can accelerate the decomposition of the fiber in the pork, and can also effectively cover and remove a certain amount of greasy, so, if you add white vinegar, it is the orthodox old work, of course, I don't have accurate data on the proportion of this, however, you can taste this gouache juice, only through your own tongue, Only then can we remember this feature accurately. Wang Ming spoke again, and the young chef nodded thoughtfully, dipped some gouache juice with chopsticks, and gently dipped it on the tip of his tongue, savoring the taste.

"Was the boss a chef before? Sounds so plausible. The young chef asked tentatively, while Wang Ming nodded and began to pay attention to the rest of the pastry room, and as time passed, about ten minutes or so, the white mist coming out of the electric baking pan gradually decreased, and at the same time, a faint sizzling sound began to come from the electric baking pan.

Wang Ming turned sideways and reached out to lift the lid above the electric baking pan, revealing the large stuffing potstickers in it, the gouache juice in the electric baking pan had been dried, except for the potstickers that exuded bursts of fragrance, the rest of the places also had a thin layer of yellow crispy skin, and on top of the crispy gaba, there were dense small holes.

The shovel in Wang Ming's hand slashed lightly twice, and after the crispy gaba was cut, the other shovel quickly shoveled it out, and placed it on the plate with the bottom facing up.

There are twelve potstickers with big stuffing, the size of a giant, even if it is an adult strong man, one is enough to make him full, and looking at the potstickers on the plate, several people in the pastry room have cast their eyes over, and they are still a little unfamiliar with the boss who is not very old in front of them.

The color of the potstickers on the plate is golden, stained with a little hot oil and looks golden and crispy, on both sides of the potstickers, a layer of crispy gaba with dense holes is also golden, it looks like a layer of fishing nets, and from time to time there are bursts of burnt smell emanating from above, which makes several people in the pastry room slightly stunned, and then looked at Wang Ming's gaze There were some changes, they didn't expect that the little boss in front of them would have such a unique skill.

"Many diners in the hall should be drinking, so they are not in a hurry, leave one to taste, and post one more to make up for it later, and let you know which one of these gouache juices will have a slightly better effect than the one used at the beginning." Wang Ming said softly, and the young chef also nodded, and after sending two of them to the place where the food was served, he turned around and walked back again.

"Come on, let's stop what we're doing and taste it." Wang Ming said softly, pinching a large stuffed potsticker with two fingers, and after blowing it quickly, he put it to his mouth and bit it gently.

With chewing, the golden side is crispy and fragrant, while the other side is soft and tender, the teeth penetrate the two sides of the taste are completely different, piercing into the three fresh fillings for a moment, the original broth stored in the meat filling is hot, and flows out directly, the delicious taste is mixed with the dough, combined with the meat quality of the tendon Q bomb, thus forming a delicious taste, which makes Wang Ming nod silently, and as for the other four people in the pastry room, After the entrance of the potstickers, his face changed, and he looked at Wang Ming's gaze with a trace of consternation.

"It's... It's much better than before. The young chef said with a stunned face, put the remaining half of the potstickers in his hand into his mouth again, chewed it heavily, and swallowed it slowly, as a pastry chef with several years of work experience, especially the popular pasta such as potstickers, he has also been in contact with it for a long time, but until now he knows that the cooking methods that he was proud of in the past are just touching some skins.

"Boss, you're amazing." The young chef said sincerely, while Wang Ming waved his hand gently.

"It's nothing, do a line of love, love a line of study, in fact, if you put your heart into it, you can all do it." Wang Ming said softly, and then, after smiling at the four of them, he turned around and walked out of the room.

"Do you think that our little boss... It's pretty handsome. (To be continued.) )