After tasting butter tea, this person's appetite was opened, and he had just experienced an assessment before, so Sikong Yao was also hungry at this time, so he naturally wanted to find something to eat.

Chinese snacks can be described as broad and profound, integrating steaming, frying, boiling, branding, frying, roasting, roasting, stir-frying and other cooking techniques to make abound, the reason why it is called snacks, because snacks refer to the flavor of food products that do not belong to the big dishes and general staple pastries, such as dumplings can not be called snacks, they have to be regarded as staple foods.

When it comes to dumplings, it is naturally easy to think of its relatives, that is, siu mai, according to Liu Ke's introduction, the hottest thing sold on the periphery of this West Street is a siu mai sold by Gu Xuanfang.

This Gu Xuan Fang is also a well-known cooking group in the inner courtyard, and its comprehensive strength can also rank among the top 20, mainly dealing in food such as pastries, with fresh and fresh food as the selling point, plus the price is fair, it can attract many customers every day.

Pastry is a major component of Chinese cuisine, and is known for its long history, exquisite production, rich variety and diverse flavors. As early as the Spring and Autumn Period and the Warring States Period, cereal products have wheat, rice, soybean, millet, millet, hemp seeds, etc., and have been called five grains, nine grains, and one hundred grains. Among them, wheat is divided into barley and wheat, and there are many varieties of millet, millet and rice. Grain processing technology has developed from pestle mortars, stone grinding pots, rods, mills, etc., to stone mills. With the production of oil, seasoning, and the use of bronze cooking utensils, fried and steamed pastries appeared. Bronze cookware, similar to a frying pan, can be used to bake pastries.

This Gu Xuanfang took the name of the word Gu, and the business of selling this pastry is also like a cloud.

As the way people eat changes. The increase of raw material types, the use of machinery and equipment, and the improvement of pastry technology have made the scope of pastry in China increasingly extensive, and pastry has become a kind of food, which is based on grain, fruits, fish, shrimp and root vegetables, etc., with kneading techniques as the main means, and the use of stuffing and seasonings to combine and then cook into a food with good color, aroma, taste and shape.

In addition to the varieties offered by the traditional catering industry, the range of pastries has been further developed to include pastries produced by confectionery food factories. It can be enjoyed as a meal. It can also be used as snacks and snacks to adjust the taste; Not only can it be used as a food to provide people with material satisfaction, but it can also be used as a work of art to give people spiritual enjoyment, and most people who can make pastries can also make small and simple desserts.

The business of this Gu Xuanfang is also booming. From afar, you can see dozens of steamer drawers in full swing. A touch of hot smoke curled up to the sky. The whole thing is mouth-watering pastry, such as pies, noodles, ramen, pancakes, glutinous rice balls, etc. from the north, and siu mai, spring rolls, zongzi, round night, steamed buns, etc. from the south. In addition, according to their products and folk customs, many places have evolved, and there are everything.

And one of the most popular, naturally is the siu mai is also, dry steamed siu mai is a famous snack in Guangdong Province, in the life customs of Cantonese people, every morning almost, this dry steamed siu mai is a must-order popular dim sum, if you don't come to a portion, you feel that this tea is light and tasteless, eat chicken ribs.

It is made of semi-fat lean pork, shrimp, wonton skin and eggs as the main raw materials, and processed with light soy sauce, sugar, salt, chicken powder, pepper, corn starch and cooking wine. In the 30s of the 20th century, dry steamed siu mai has swept all over Guangdong, and in the past 20 years, it has spread all over the large and medium-sized cities of Guangxi, becoming a must-have product for Lingnan teahouses and restaurants in the tea market.

Sikong Yao asked for a siu mai, and also found a peculiar scenery in this inner courtyard, that is, this family's restaurant, all of which are cooked on the spot, this is because everyone is a student, although they are in business, but the essence is to learn, integrate the process of learning cooking into the operation of the restaurant, and earn some food expenses, not for a livelihood, in order to broaden their own food library.

Sikong Yao saw a young man of the same age as himself, but with the demeanor of a chef, who was sprinkling a bag of flour on the board, piling it up to open a nest, putting eggs and water, alkaline water and kneading it evenly.

Then the knife fell, the slender cup cut into a small round cake, the moment the knife was raised, the side of the 2 horizontal, and the dough was beaten into a thin slice, the speed was jaw-dropping.

Cut the lean meat into young grains together with salt and raw oil, plus a little monosodium glutamate, peel and tidy up the whole plump prawn, chop it into another basin, add salt, monosodium glutamate, beat and gelatin, and then cut the remaining fat and mushrooms into small pieces, and combine them with the meat and shrimp, which is considered to be a pie.

The master holds the skin with his left hand, puts the stuffing into the skin with the ruler plate with his right hand, closes the mouth with his thumb and index finger, and presses the ruler plate flat, and closes it while pressing it, forming a circle, and a little filling can be seen from the top.

The small cage drawer of steamed siu mai should be brushed with a layer of oil to avoid sticking, and then 4 pieces of each cage are put in one portion, and some sausage powder or egg yolk leaf is added to the mouth of the siu mai to decorate, like a flower stamen.

The problem of the cage drawer is so high that ordinary people dare not approach easily, and they are sweating profusely when they lean over, and they can also see that this business is not easy, and the siu mai can be steamed for only seven minutes to get out of the pot, and once the time is too long, it will peel off and lose the taste.

Steamed with a thin dough wrapped in a half-exposed meat filling, the color is umami and delicious, the texture is refreshing, refreshing and not greasy, taste one and feel satisfied and indescribable satisfaction, these four siu mai belly, the meaning is still unfinished, but with three points of fullness, there is no indescribable excitement. This siu mai is also a Cantonese dish, taking the strengths of hundreds of schools, using a wide range of materials, rare selection of materials, exquisite ingredients, good at innovation in imitation, and cooking according to the preferences of diners.

Therefore, there are two kinds of siu mai: pork dried steamed siu mai and beef siu mai. Among them, the history of beef siu mai is not long, but there are seventy or eighty years long, take the beef to remove the tendons, chop it with a knife and mix it well with fat pork grains, ginger juice, wine, etc., tart until the gum, squeeze into a ball on the plate, only two grains per plate, and then put it into the steamer to steam, there are refreshing ingredients such as water chestnut grains and bamboo shoot grains, so that it is more fresh and fragrant and refreshing, fat and not fat, and pork siu mai is a completely different flavor.

Although this siu mai is called Cantonese cuisine, according to historical records, the first siu mai was spread from Beijing to Shandong, Zhejiang, Anhui and Guangdong, because "wheat" and "sell" Beijing sound are harmonious, it is also said that it is said that most of the siu mai in Beijing is sold in the morning, and it is called "xiao" in the morning, so it is named "xiao mai", and the pronunciation of "xiao" and "burn" in the south is similar, and later it became siu mai. In history, when ** was still called "Naturalization City", the roasted wheat was already famous in Beijing.

Therefore, most of the siu mai in Beijing is not seen now, but the name of siu mai is not uncommon, if you can search carefully in the small town street, it is not difficult to find time-honored stores that attract customers with the signboard of "Naturalized Cheng Siu Mai" or "Authentic Naturalized Siu Mai".

Gu Xuanfang's business is booming, and it also makes Sikong Yao see the role of the cooking group, if the strength of the cooking group is strong enough, then you can take down a piece of land, and then operate to make a living, naturally after having such a stall, the members of the cooking group are also happy, after all, it is the business of their own cooking group, how can it be regarded as a small shareholder, holding dividend sharing, and working hard.

Once the troupe has a plot, they can start selling food and selling things to students, which is better than losing them to the school for acquisition, and the profit margin is self-evident. In such an environment, students must also make a certain level of cooking in order to be able to attract business, after all, the students here are not people who have never seen the world, and they are not fools who can cope with ordinary cuisine.

Therefore, in this environment, students' attitudes towards cooking will also change, so as to constantly force themselves to improve their level, Sikong Yao has begun to feel, even if it is this kind of shepherd education, the pressure around him is faster than imagined.

Although they all seem to be diners buying noodles, maybe one of them is a master on the cooking list, and this is not Liu Ke who came with him, he is the pride of heaven who ranks ninety-two.

And just when Sikong Yao was thinking so, it happened that among the guests of Gu Xuanfang, there was really another master on the cooking list, dressed in black hunting, with an indescribable strange domineering spirit among the meteors, just from the momentum point of view, it already gave people an invisible sense of oppression, Sikong Yao's first impression of the master of the cooking list named Wu Siyuan, that is, it should not be underestimated.

However, when Wu Siyuan appeared, Sikong Yao could obviously feel that Liu Ke's expression beside him had changed strangely, and when Sikong Yao just wanted to ask, there was a commotion in front of him.

Seeing that the customers who were still lively were all depressed at once, they timidly moved out of the way, and this Wu Siyuan strode all the way towards Gu Xuanfang, and at the same time, Mu Zixi, the owner of Gu Xuanfang, also became solemn.

The atmosphere at the scene suddenly became very weird, Sikong Yao also faintly felt that something was going to happen in his heart, and after whispering Liu Ke, he learned that in this inner courtyard, there was an extremely special cooking club organization, and judging from everyone's reaction to Wu Siyuan, the reputation of this organization was not good.

After all, it is cleverly set up in the name of caretaking, but in fact, it is a protection fee to extort cooking points, and I am afraid that it will not be comfortable for anyone to fall on it, and the organization to which Wu Siyuan belongs is such a bad existence. (To be continued......)