There are also many types of barbecued pork buns, and Gong Baorou intends to make the most complex Cantonese dim sum, although it will take longer, but it is much better than shoddy production. The main characteristics of Cantonese dim sum are that the materials are exquisite, the varieties are varied, the styles are novel, the taste is fresh and diverse, the preparation is fine, the salty and sweet are both, and it can adapt to the needs of the four seasons and all parties. Each dim sum pays attention to the harmony of color and luster, and the shape is different, which makes people never get tired of eating each other. This is also in line with the most demanding requirements of Cantonese people in the pursuit of "food".

For such a barbecued pork bun, you have to mix two dishes with the sauce alone.

Wash the green onion, ginger and onion, cut the green onion into sections, cut the ginger into slices, and then shred the onion. Light a hot pot, pour in sesame oil and peanut oil, stir-fry the green onion, ginger and onion until golden, then change the pot and pour in a bowl of water, about 100 grams, add a few spoons of dark soy sauce, light soy sauce and oyster sauce, a small spoon of chicken essence, a little sugar, and cook with the green onions, ginger and onions that have just been fried, and after a few minutes, skim off the scum.

Take about 100 grams of water, mix the cornstarch and water in a ratio of one to two, pour it into the pot, and boil until thick. Gong Baorou smelled the aroma that had become strong, and she was a little hungry.

After the sauce is cooked, Gong Baorou takes the barbecued pork and cuts it into fingernail-sized slices and stirs it well with the sauce, which becomes the most important filling in the barbecued pork bun.

The next thing is the noodle and dough, which is also difficult to make, but it happens that the organizing committee has prepared, so it also saves a lot of trouble.

After the noodles were fermented, some caster sugar was added, and Gong Baorou estimated that she had sprinkled more than 100 grams. Chinese cooking has always been particular about a feel, not like foreigners always say how many grams and how many grams, as fine as if they are doing real yàn. How much is a scoop? How much? Even in a field such as traditional Chinese medicine, which is supposed to be rigorous, there will be quantifiers such as "one twist". If you like sweet, add more sugar, and if you like salty, add more salt, and it's hard to adjust.

After mixing the sugar and noodles slightly, put them in the kitchen machine, turn on second setting, stir until the sugar melts, and then add the stinky powder.

Gong Baorou is actually very entangled with or without stinky powder, but in order to pursue the fluffiness of the dough, she still put some.

The scientific name of stinky powder is ammonium bicarbonate, and when heated, it produces gas, which is what we call ammonia. When dissolved in water, the food will have a peculiar odor and greatly damage the taste.

Add the stinky powder and continue to stir, adding a small amount of lard, then some cake flour and a little baking powder in the process. After a long period of stirring, the smooth dough is formed.

The dough is divided into a dozen small doughs, this step is actually a bit unfamiliar to Gong Baorou, she rarely makes pastries, so this step may also be the most difficult.

Take a small dough, roll it into a circle thick in the middle and thin around it, add a little mixed filling, and then use the index finger and thumb of the right hand to form a ring from the edge of the dough to gather it inward, and slowly seal it. However, it should not be sealed too tightly. The cage-shaped Gong Baorou can't be pinched, but she also knows that the barbecued pork bun is actually a kind of flowering steamed bun, how can it bloom if it is pinched too tightly? After steaming, the top of the bun will naturally crack into flowers, and that is the authentic barbecued pork bun.

The steamer is not big, but the buns are smaller. Putting a layer of oiled paper in the steamer drawer, only three on a layer, Gong Baorou looked up at the time.

When you are busy doing things, you don't feel that time flies, Gong Baorou calculated in her heart, two hours have passed, she can't help but raise her eyes and scan the audience, someone is already nearing the end. Of course, she focused on Xiao Wenye.

Xiao Wenye's choice is naturally pastry, but it can be seen that he is very finely made, and there are several relatively rare materials on the table next to him.

He should be able to get by, right? However, Xiao Wenye turned eighteen years old?

Gong Baorou suddenly thought of this question. But just like when she got the primary qualification certificate, if it has a relationship, it shouldn't be a big problem to grow so old out of thin air.

Cover the lid, light the fire, boil the boiling water in the steamer and put the steamer on it. At this time, Gong Baorou heard someone shouting.

"I'm done!"

It was like a signal, and a dozen people shouted at the same time, "I'm done too!" "I'll do it first!"

"Chefs, please put your finished creations on plates, and we'll rank you in the order of the red lights on the edge of your table." The host said loudly, and Gong Baorou noticed that there was a button on the side of the table, which was probably used to determine whether it was completed.

Dozens of red lights lit up in an instant, the host looked at it unhurriedly, and then began to report the serial number.

"The first is the ninth in the first column, the second is the fourteenth ...... in the third column"

Most of the chefs who were ordered showed a look of surprise, or more nervousness. Gong Baorou noticed that a chef was tripping on the ground when he was on stage, presumably with his left foot tripped over his right foot......

The first person to come on stage was a young man who didn't look very old, and what he served was not pastry, but a bowl of soup in a small bowl?

After more than ten meters away, Gong Baorou saw that Yang Chenping seemed to show a smiling expression.

Looks like it's going to be bad. Gong Baorou had already guessed the result.

Sure enough,

"I'm sorry, I can't get you through." Yang Chenping didn't even drink it, just picked it up and sniffed it and put it down.

"Why?" The chef asked incredulously. What's unbelievable? How can you make such a delicious soup in two hours. Gong Baorou smiled and withdrew her attention, the steamed bun next to her was about to come out of the pot. The white mist is faint because the room is well heated, but the fragrance lingers.

"It's not all the ingredients that are cooked together to make a good soup, and you still have a lot of work to do." Although Yang Chenping's voice was smiling, Gong Baorou could hear the indifference and impatience in it.

Sprinkle a little water on the bun with a sprinkler bottle to ensure that the surface of the bun is smooth and flat. After three or four minutes, a basket of snow-white and delicate barbecued pork buns was just cooked.

Gong Baorou pressed the button on the side of the table.

As if he had a heart, not far away, Xiao Wenye also pressed the button, and when he looked up, the eyes of the two people were facing each other.

Gong Baorou thought it was just another bland mistake, but Xiao Wenye smiled at her, and his smile was full of indescribable meaning, as if - I know everything.

Gong Baorou calmly looked away and placed the bun on a delicate small plate, as if she hadn't seen anything just now.