In the afternoon of the same day, when Miao Yuan was organizing the staff to prepare the steamed buns for the evening, Zhao Xin found him and asked him to make steamed buns. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

"Buns?" Miao Yuan was a little surprised, steamed buns have appeared in this era, but they are not too common, the famous Bianliang soup dumplings are well-known food, and some people imitate them to make them, at first, it caused a sensation, but the taste is not good, even the same meat pancakes are much more delicious than it, and over time, no one has made it.

But put it on top of something else, this is difficult to solve, the dead noodles have to be wrapped with meat filling, it takes a lot of skills, if it is thick, it is not easy to master, the taste is very bad, after steaming, there are still some sandwiches, and some people choose to use the noodles, but the sour taste almost destroys the taste of the whole bun.

The bread made by others is sour and astringent, but Zhao Xin makes it different, with steamed buns as a base, it seems that steamed buns are also a good choice, steamed buns are sold so well, and steamed buns will be very good if they think about it.

But soon, Miao Yuan was a little embarrassed, and said a little embarrassed: "I didn't prepare mutton, or wait!" ”

"What do you do with mutton buns, pork!" Zhao Xin asked a little puzzled, mutton buns are not the most delicious, in fact, in the history of Chinese catering, the status of pork buns is far higher than that of mutton and beef, that is, people live well, feel that pork fat is too high, not very healthy, so mutton buns, beef buns, before that, almost delicious, are pork.

Miao Yuan is a little embarrassed, pork is fishy, it is the food of inferior people, if you make dishes, you can also use various spices to suppress, but it is only used to make steamed buns, only fillings and bun skins, and can not add heavy spices, it will destroy the taste of steamed buns.

Pork was already popular in the Song Dynasty, and it was a way to improve life at the bottom, because its taste was not good, and the taste was a little lacking.

At that time, in order to improve people's livelihood, Su Dongpo created Dongpo meat, which caused a sensation, which shows what the attitude of the upper class world is towards pork.

Seeing Miao Yuan's embarrassed look, Zhao Xin knew what he was worried about, and said straight to the point: "I have a way to get rid of the taste of pork!" ”

"Really?" Miao Yuan's eyes lit up, whether it was mutton or beef, the price was much more expensive than pork, the former was because of the relationship of protection, and it was not allowed to kill cattle openly, and beef became a scarce commodity, of course, it was less, but mutton has always been a high-end food, and the price is relatively expensive.

If you can use pork instead, it represents the price, has initially felt the reason for the best-selling steamed buns, taste is only one aspect, price is the main aspect, with cheap pork, plus flour, and finally form a delicious delicacy, plus the price is not high, what can stop his best-selling.

The taste of pork is always the biggest weakness of pork, the same as the fat of mutton, this is the original taste, the way to get rid of the fishy taste of pork, castration of pigs is the best way, the pork of later generations, almost no smell of fishy smell, is because most of the pigs are castrated. This method is a bit far away, and it needs to start from breeding, and it cannot be used as a current choice.

In addition to some specific parts of the pig's body, for example, intestinal viscera, etc., more pigs are fishy, which comes from the blood water in pork, and the blood water contains the taste of pork.

In the era of developed consulting in later generations, Zhao Xin mastered a lot of partial knowledge, which may have been glimpsed on the Internet or seen in TV shows, and the knowledge that he thought did not have much effect became the finishing touch.

Zhao Xin just knew that the easiest way to get rid of blood and water was the secret of a chain catering company, but it gradually leaked out over time.

The method is very simple, anyone can do it, it is a large pot of water, blanching the water, anyone knows, is to remove the dirt and blood in the meat and bones, but unless it is boiled, or returned to the pot, other ways to do this, will affect the taste of the meat.

It is not blanching, it is to put fresh pork in it, with the minimum heat, with no water bubbling as the standard, the temperature may be maintained at thirty or forty degrees, a little higher than the normal temperature, but it will not be heated to change the characteristics of the pork.

In this way, through slight heat, the blood water in the pork is replaced, and it will not be cooked, and after 30 minutes, the pork is still raw, and most of the blood water comes out through the replacement of water.

Pork is cooked, and then cooked, there is a bit of a return to the pot, back to the pot meat, is also a major category, similar to the back of the pot meat, but also quite delicious, but this bun is completely two methods, to ensure a certain raw, is suitable for cooking, this is also a secret method, effective to remove the fishy, but will not affect the processing and taste of pork.

On the one hand, the entire steamed bread industry was founded by Zhao Xin, not to mention higher income, even if it is only the existing amount, for them, it is also a huge income, Zhao Xin's magic can be seen, on the other hand, it is just an attempt, a few cages tonight, it can be regarded as a try, and it is not a waste of money.

Zhao Xin not only told Miao Yuan how to get rid of the fishy shame, but also told Miao Yuan some tricks.

It is not easy to make buns, especially the shape, Zhao Xin has once wrapped them, and he has also found a few ingenious ones to try, and generally introduced some of the methods of wrapping. Soon, these smart women found a way to make steamed buns, and the steamed buns are better looking than Zhao Xin said, and the appearance is always the most important aspect of the steamed buns, and a good appearance represents half the success.

Another taste, is the taste, at noon, Miao Yuan brought a lot of meat back from Baozhou, itself is a tooth sacrifice, but it is used to wrap buns, simple processing methods, wash first, it looks like there is nothing in the meat, a lot of blood and water are analyzed, and there is a pungent taste, after a few times, the original taste of pork disappeared.

It's so simple, including Miao Yuan, he is even more confident in the success of the buns, and he uses a dozen catties of meat to let different mothers-in-law season it, and Zhao Xin has no way to help with this taste, but he can help.

Zhao Xin didn't choose other weird fillings, the buns of later generations have conjured up countless fillings, as long as it is something that can be eaten, anything can be added to the buns, but the most classic, and the most eaten pork filling, is pork green onions.

Even if the pork has been analyzed, the blood water is released, there is no castration relationship, the taste is still there, if careful people can still eat it, but choose a part of the cooking spices, you can effectively remove the taste, as long as the proportion is adjusted, when the time comes, the experiment can be.

Zhao Xin gave another one of the most critical places, the skin jelly left before, and some fat and the like, which were wrapped into the buns when they were wrapped.

In fact, most of the rich taste of Chinese food is provided by fat and fatty meat, and it is the unique taste of oil and various spices that makes Chinese food rich and colorful.

Tossed for a long time, occupied twenty or thirty people, but did not affect the production and sales of steamed buns, when the dusk carriage came back, it was a bumper harvest, all the steamed buns were sold out, and a lot of money was harvested, the sales of steamed buns have become common sense, and the future with the increase in production, this number will double than now.

Miao Yuan can't take care of this, the profit of steamed bread is not small, but it can't be on the table, if this bun is completed, the profit is not as small as the bun, it is the profit of geometric improvement, and it can even promote the integration of some projects in Miaojiazhuang.

It's just steamed buns, Miao family's more than a dozen stores in Baozhou City, at most two or three, after having buns, they can be taken back, smaller ones, can be used as a fixed point of sale, selling steamed buns and buns, larger ones, can be based on steamed buns and buns, open hotels, so that the profit margin is higher.

The buns were pushed back a little bit, almost after the steamed buns were steamed, they were put on the steamer, divided into 17 kinds, the taste was adjusted a little bit, and the spices added were also different.

The steamer is burning under the flame, bubbling with a faint water vapor, compared to the steamed bread of the flour steamed fragrance, the buns are very different, the filling wrapped in the buns, and the flour water vapor, perfectly combined together, the final unique taste, so that the people present are a little emotional, why is it so fragrant.

In pork, the concentration of fat contained in pork is too high, in the catering, it is not easy to solve, but in the buns, it is a perfect combination, too much fat, can be absorbed by the dough, several flavors and fillings combined with the mild taste, and finally formed the unique charm of the buns.

Finally when the buns came out of the cage, the first bun was sent to Miao Yuan, and Miao Yuan felt the unique taste, which was a big mouthful.

The scream sounded next, the temperature of the bun itself was high, but the filling inside was higher, and enough grease was added.

But after the continuous outgas, there is another taste, there is no fishy pork, spices and fats, and flour are perfectly combined, and it is not even the feeling of steamed bread sandwiched with meat, but another unique and fascinating taste.