Huang Tao smiled and took the down jacket and put it on for Xuanxuan: "Come, Dad will dress you first, accompany you to the audience, and then leave." ”

"Uh-huh~"

Xuanxuan nodded like a chicken pecking rice, and put on her coat obediently.

Then he took his father's big hand, lined up with the children, and followed the two teachers from the backstage to the passage on the right and came to the audience.

The performance on the stage continued, but Xuanxuan had no intention of watching.

I saw her tilting her little head, and said to her father with crooked eyebrows: "Dad, I'm here, you go and get busy......"

"Well, good!"

Huang Tao stretched out his hand and rubbed her head, and said softly: "Then you obediently watch the performance with the children, and when you finish watching it, Dad is almost ready, and you can come over and eat." ”

"Xuanxuan Baba, Xuanxuan Baba......"

As a result, as soon as his words fell, before Xuanxuan could answer, he saw that the children around him all shouted at him: "We also want to eat, we also want to eat!" ”

As soon as they heard about the food, they were all hungry!

"Okay, got it!"

Huang Tao nodded with a smile and said, "Then after you watch the performance, come over together." ”

The children nodded like pounded garlic: "Mmmm, thank you Xuanxuan Baba~"

"You're welcome!"

After Huang Tao and Xuanxuan said a few words, they left with Ye Wen and a few female parents in the expectant eyes of the children.

Back to the food area of Primary (4) class.

Parents in other classes are already busy.

There are also a few classes in front of the food stalls, and there are no people, so it is estimated that it is the turn of their own children to perform.

I'm going to see a show!

And Huang Tao also washed his hands and prepared to start making wontons and soup dumplings.

Make soup dumplings!

In fact, similar to making raw fried buns, skin jelly is essential.

Of course.

You can also add jelly and directly add water to the bun filling, such as pepper water, which is necessary for meat filling, which is the best choice for meat filling.

The meat filling made with water is not only delicious, but also the meat is delicate and tastes better.

But......

This operation is too technical and too difficult.

For Huang Tao, the difficulty factor is too great.

That's right!

He didn't have the ability to wrap the thin meat filling in the bun completely.

Don't ask why?

Q: It is the production of soup dumplings with such skills, and the exchange of points is expensive.

He can't afford to redeem it!

I had to honestly choose the way to add jelly!

And skin jelly is also the most time-consuming in soup packets.

So, when he was preparing the skin jelly for the fried buns yesterday, he made some more and put them in the refrigerator.

When I came to the park this morning, I brought them all together, and I asked Mr. Ye to help put them in the refrigerator in the kitchen!

He lifted the dough covered with a damp cloth and looked at it......

The dough for making wontons is almost awake, but for dough filled with soup dumplings, you have to wake up again.

After all, this is made of soup dumplings, and it has to be three hard and three soft!

These three hard and three soft are also very easy to understand!

It refers to the three processes of kneading, falling, and waking up.

Specifically, the dough should be kneaded three times, broken three times, and woken up three times.

Through these three hard and three soft, the dough can be made tough and smooth, without leaking soup and clothes.

This is also the secret of soup dumplings!

All in all, without a good dough, no matter how good the filling, it will not play a delicious role.

He kneaded the dough for the soup dumplings, covered it with a damp cloth again, and let it wake up again, and then rolled out the dough to make the soup dumplings.

Taking advantage of this time, he plans to make wonton wrappers and fillings first.

This "wonton", which is eaten all over the country, is called differently in different places.

In Jiangsu and Zhejiang, wontons are called wontons; And in Bashu, the name of the wonton is copying; In Hubei, it is called dumplings or noodles; Fujian is also known as "flat meat" or "meat swallow"; In southern Anhui, AH is the mainstay, and most of them call wontons "baggage".

In Guangzhou, wontons are also called wontons, which is a translation of the English name "wonton".

Moreover, the types of wontons are also different.

The common ones are fresh meat wontons, as well as luxurious and upgraded shrimp wontons, shrimp wontons, three-fresh wontons, as well as clear vegetable and meat wontons, red oil wontons and fried wontons that make you appetizing at a glance.

In conclusion, the various types and practices of ravioli......

It's simply breathtaking!

The wontons that Huang Tao wants to make today are luxuriously upgraded three-fresh wontons.

For this!

He also specially asked Mr. Ye and them to prepare shrimp as an ingredient.

Immediately after, he began to prepare the minced meat needed for chopping wontons and soup dumplings.

He put the cleaned meat of Teacher Ye and several parents on the eucalyptus board.

Slice the meat first, then into strips, and finally into cubes.

"Chop chop~"

Holding a kitchen knife in both hands, he chopped the minced meat rhythmically and carefully.

Lin Weiliang, who was not far from the diagonal opposite, looked at Huang Tao's method of chopping the stuffing, and his expression couldn't help but change a little.

It seems that he does have some ability!

This technique is very good, it really looks like I have learned it for several years.

Although it is the first time to see Huang Tao's method of chopping meat.

Just take a look.

He, an insider, knows that Huang Tao's level is higher than he imagined before!

This made him have to pay attention!

Huang Tao, who was focusing on chopping meat, didn't notice that Lin Weiliang was looking at him openly.

He continued to chop the meat into minced meat, just puree it a little.

However, it should not be chopped into minced meat, otherwise it will lose the characteristic tender taste of the minced meat.

Place the minced meat in two large basins.

Huang Tao poured some cooking wine on the pot of minced meat used to make the wontons, poured some oyster sauce, and sprinkled a spoonful of salt and some pepper into it.

Start stirring!

While stirring, add the peppercorn water that has been cooled in advance to the meat filling.

Once the mincing was thoroughly stirred, he moved on to the next step.

Divide a portion of the minced meat and place it on a separate plate.

Then he washed the shrimp and minced them.

Chop some chopped green onions and ginger again, and when they're all ready.

Start mixing the wonton filling.

Crack a few eggs into one of the meat fillings, stir them up, then pour in the minced shrimp and chopped green onion and ginger, and re-add the seasoning.

Let's start seasoning!

After the flavor was adjusted, he covered the basin with plastic wrap, and bothered Ye Wen to run around and put these in the refrigerator in the back kitchen to refrigerate.

This is to make the minced meat more flavorful.

The taste will be even better!

And the meat filling has a base taste, and when it will be stirred, it will be much easier.

Next, it's time to roll out the wonton wrappers......

He took out the dough he had woken up and kneaded it into a smooth dough.

Press the dough into a round cake and roll it out with a rolling pin to form large round slices.

The thinner it gets.

It's almost three millimeters......

He stopped.

Roll the large disc evenly on top of the rolling pin, and then use a kitchen knife to cut the dough sheet of the rolling pin.

Say it's a cut!

In fact, it's just a stretch!

He sliced the dough sheet from one end to the other along the rolling pin, and the large dough sheets rolled on the rolling pin instantly became long strips of dough of equal size.

Arrange these patches one by one.

Huang Tao took a kitchen knife and cut the wonton dough into square slices according to the desired width.

Then pick out all the irregularities, and the rest are the dough needed to wrap the wontons.

And so repeatedly!

It didn't take long for all the wonton wrappers to be ready!

Next, it's time to wrap the wonton wrappers.

Under Huang Tao's instructions, Ye Wen went to the kitchen again and took back the refrigerated meat filling and skin jelly.

Start making ravioli!

Huang Tao picked up a piece of wonton wrapper and spread it in his hand, then put the meat filling in the middle of the wonton wrapper, and then used the ingots wrapping method to fold the wonton wrapper in half from the middle, and then kneaded the bottom two corners together.

A perfect ingots chaos was done under his skillful hands.

The speed is so fast that Mr. Ye and the parents are used to it!

He placed the wrapped wontons on a folding table covered in plastic wrap.

After everything was full, he asked Mr. Ye to spread another layer of plastic wrap on top to prevent the dough from drying out.

Bring out another pot of minced meat and stir it up with a quicker.

The next step is the seasoning.

A soup dumpling is indispensable in terms of texture and taste, and complements each other to achieve a perfect soup dumpling.

The taste can still be done by chopping the filling.

But this flavor depends entirely on the recipe.

The recipes redeemed by the system naturally have a perfect and precise ingredient ratio.

According to the experience given by the system, Huang Tao began to adjust the stuffing with a lot of points, and a little bit of stuffing.

Green onion and ginger water, white sugar......

Each ingredient not only needs the corresponding proportion, but also needs to be added in a strict order.

If the order is wrong!

Then there will be some subtle changes in the taste of steaming, and the layering will also be disordered.

Of course.

For Huang Tao, this is not a big problem!

After all, for Huang Tao, who pursues perfection, he can't tolerate such a low-level mistake.

In general, soup dumpling shops will also add some seafood soy sauce and pepper.

Seafood soy sauce is used to enhance freshness.

Pepper is used to mask the fishy smell of pork.

Huang Tao did not add these two ingredients.

Because you don't need it at all.

If you want to meet the standard filling, you will have a lot of umami on your own.

Add these to the mix, and it's a bit of a stretch.

Moreover, an appropriate amount of green onion and ginger water is enough to meet the requirements of removing the fish, and adding pepper is too much!

He turned the container with snow-white jelly upside down, and the pigskin jelly jumped a few times mischievously and landed on the cutting board.

"Huh!"

He took the knife and began to chop.

Pieces of whole pork skin jelly, under the rhythm of double knives, were quickly chopped.

Then pour the minced pork skin jelly into the meat filling and stir well.

Set aside.

Begin to roll out the dough of the soup dumplings.

Take a dough, knead it into long strips, and then knead it into a suitable size.

If someone takes a gram scale to weigh these agents, they will be surprised to find that the weight error of the size of the agent that Huang Tao pulled off does not exceed two grams.

Huang Tao picked up the rolling pin and began to roll these agents into dough.

The dough of the soup dumplings is still quite exquisite.

Because when steaming, the jelly in the soup pack will turn into soup.

The dough is thick, and the heat inside and outside is uneven, and the taste is very different.

The dough is thin, and it will break as soon as it is clamped, so that the fragrance will not be locked.

Therefore, the face must be strong and malleable.

This is not difficult for Huang Tao.

I saw him rolling out the dough with one hand and turning the agent with the other......

The agent suddenly turned into a crystal clear circle.

After rolling it out, I shook it casually without looking at it, and the dough was stacked on top of each other.

Neat and neat, well-behaved, as if carefully placed, tightly fitted.

And each dough is almost the same size, and the difference is completely invisible to the naked eye.

It's amazing!

All the parents and teachers present looked at the dough that kept being thrown out of Huang Tao's hands, and went to the air to snort lightly......

It landed firmly on the dough in front of it.

Neatly stacked in layers.

If they didn't know that Huang Tao was a chef, they really thought that Huang Tao would be doing acrobatics......

Teacher Ye and several parents couldn't help it.

One by one, they all exclaimed:

"Tut-tut, this dough rolling technique is also amazing! If you look closely, each dough is the same size, and there is no difference at all when stacked together! If it weren't for watching Boss Huang roll it, I would have thought it was cut out by the machine! ”

"This handicraft, if it is placed among the white eucalyptus masters, it can be regarded as one of the best, right?!"

Although Lin Weiliang, who was diagonally opposite, didn't want to admit it, he still silently admitted it in his heart......

Finches!

The basic skills of this white eucalyptus are very hard, and this can have at least seven or eight years of foundation, and it is still the kind of talent.

After all, if ordinary people want to reach this level, it will take twenty or thirty years!

Besides, with this basic skill, cooking skills will definitely not be bad!

This moment......

In his heart, an idea popped up.

But I think it's time to observe.