Drizzling spring, hot summer, harvest autumn, cold winter.

In order to be able to blend the characteristics of the four seasons, the skin of the xiao long soup dumplings must be very different.

Fortunately, Zhao Youqian never dropped a moment of kneading dough.

Just when the broth was boiling in their own way, Zhao Youqian's kneading technique, which was integrated with the Bai Luo family, once again showed his amazing side.

The dough of four completely different ingredients was constantly kneaded by his hands.

Four small swirls were formed on the cutting board, and all the dough was kneaded to a very smooth point in a short period of time just by the strength of human hands.

Blanched dough at 80 degrees can ensure toughness, so that the dough will not be dissolved and punctured by the internal melted soup during the process of wrapping and steaming.

Different proportions of dough, some are mainly all-purpose flour, and some have other flours such as flour or sweet potato flour.

It is also to cope with the difference in the amount of juice that is added to it in addition to hot water to add flavor and color.

Consistency in taste is guaranteed.

For example, to make xiaolongbao in winter, Zhao Youqian added some yam puree into the dough, which will produce completely different effects under different tastes.

The golden color is the autumn dough with pumpkin juice, the green is the spring dough with asparagus juice, and the red is the summer dough dyed with red bell pepper juice.

Not only in terms of taste, but also in terms of color, Zhao Youqian's pursuit of four seasons is distinct.

Maybe it looks very common, and the shape doesn't have much freshness, in fact, this production method is also common in Yaozhou, and similar techniques can be seen in some large restaurants.

However, it is not common to be common, but sometimes the ordinary appearance with a little surprise will give people an unexpected sense of freshness.

This method was also often used by Zhao Youqian before.

In addition, for the ingredient of soup jelly, if you want to be creative in a short time, it is difficult for Zhao Youqian to find a better way.

If it is also a cold solid soup, then it is difficult to express the difference in taste, and for Zhao Youqian, there is no need to make such a dish.

Once all four types of dough have been kneaded, set aside, and all that's left is to prepare the filling.

Pork filling, bamboo shoots, fungus, hairy crabs, chicken traps, and even some mutton traps, it's hard to imagine what kind of stuffing Zhao Youqian wants to make.

However, Zhao Youqian's cooking has always been so unusual.

Diced bamboo shoots represent spring, combined with pork filling, add green onion and ginger juice, pepper, and an egg, salt, sugar, and then stir desperately until all the meat filling presents a line-like state, and will stick to the wall of the bowl, which means that the meat filling has been reconciled.

The same is true for hairy crabs, add a little bit of pork filling to make the taste better fusion, after the hairy crab is steamed, add all the crab legs, crab claws and crab body meat with crab roe to the meat filling, Huadiao wine, green onion and ginger juice, and then add a little white pepper and salt, continue to stir until the crab meat and crab roe and meat filling are integrated.

The flavor of autumn is already complete.

The choice of summer fillings was rather unexpected by the onlookers.

Instead of using any meat filling, the spiral green peppers produced in Yaozhou and Hunan Province are grilled with charcoal fire until the surface is wrinkled and blackened, and then the completely burned part is removed with water, and what remains is a cold dish with Hunan Province's characteristics, roasted peppers.

The chili dish made in this way will have a strong charcoal fire flavor, and it will be exceptionally crisp, and the addition of preserved eggs is a famous Hunan provincial dish 'roasted chili preserved eggs'.

After processing the chili peppers, he took out the preserved eggs, peeled them and chopped them, and then put them into the bowl with the chili peppers and beat them continuously, until the two were mixed together, and only the fibers of the chili peppers could be faintly seen.

Add some sugar, vinegar, salt, light soy sauce, and continue to stir until the flavors are combined, then set aside to marinate, so that the two ingredients can release their flavors separately.

The refreshing but exciting xiao long bao filling, which belongs only to summer, is complete.

No one knows what kind of flavor this filling will look like if you add crucian carp soup jelly.

What is certain, though, is that this flavor is definitely a big surprise.

The final winter filling, unexpectedly combined with the lamb, is not the traditional supporting role of fish to form the fresh character, but some skinless chicken thighs that are cut out separately.

In fact, many people don't know that the combination of mutton and chicken is also exceptionally delicious.

The only thing is to deal with the special taste of the two, and Zhao Youqian is very confident in this regard, on the one hand, because the taste of the lamb itself is not heavy, and on the other hand, he is confident in his use of spices.

And he's going to make a curry-flavored minced meat.

Some fennel powder, turmeric powder, red pepper powder, and pepper powder, and even a little cumin powder, are all ways to get rid of the little smell of lamb, and will also bring a richer aroma to the meat filling.

In the winter season, don't you all crave a rich flavor to warm your body and mind?

Then knead in green onion and ginger water, white wine, a little salt and light soy sauce.

The fat fat of lamb is mixed with the leaner but more tender chicken trap, creating a special meaty feel.

In particular, these two kinds of meat really match the flavor of the curry spices, and form a particularly rich taste.

Four kinds of filling, four flavors, soon formed one by one under Zhao Youqian's arrangement, it can be said that this kind of meat filling conditioning technique alone is enough to become a lesson.

If it spreads, it will be a finishing touch for many chefs.

Unfortunately, only a few people can see this kind of cooking skill today.

And Zhao Youqian's handling of some of the small details of the filling, even the ogre king of Nagi Senzaemon was also bright-eyed.

For example, the treatment of crabs, because it is combined with meat filling, can not be particularly forceful when stirring, otherwise the crab meat and crab roe will be too scattered, lacking the surprise in taste, and Huadiao wine instead of cooking wine can increase the aroma of crabs.

These seemingly unimportant actions are actually the biggest factor that distinguishes you from others after the meal is finished.

Just these processing works can be seen that Zhao Youqian's understanding of cooking has been further deepened.

It can also be seen that Zhao Youqian's cooking skills are still improving.

So Senzaemon's eyes are getting brighter and brighter, after all, when it comes to Zhao Youqian's step, it is a miracle that he can continue to make progress.

He would also like to dissect the reasons for such miracles.

At least everything he saw in front of him now had made him understand a little why Zhao Youqian was still making progress now.

Improving what you're not good at, even if it's a waste of time at first, but over time, only you know how you'll improve.

It's not something you say, it's something you do...

"Bookmark for easy reading"