If I had to use a malevolent Western-style language to describe 'Turning Buns', it would be, 'My God!' It's a dark dish like bread rolls and cereal!

Are the Chinese people crazy! Or is it because they are too poor? ’

At least on the surface... Milling is wheat, and the flour used to wrap buns is also from wheat, so isn't this so-called rolling bun just bread wheat in wheat? It seems that even a fool should think that this kind of thing will not taste good.

However, the imagination of the Chinese people at the table is unparalleled, and this cooking method, which is completely unimaginable in the eyes of Lao Maozi, is immediately plugged into magical wings once it comes to the East......

It is true that the milling is essentially wheat, but the "grinding strips" made of fresh green wheat grains are by no means different from ordinary wheat; on the one hand, it still has the fragrance of wheat oil, but on the other hand, it has been "hollowed out" by the grinding plate, and has a strong adsorption force!

Therefore, if you want to make the steamed buns delicious, you must first be able to 'borrow oil'.

Because rolling is a delicacy that exists in this parallel world, Zhouzhou can only use his mobile phone to search for the most seen recipes, and he is actually very general about how to 'borrow oil', which is completely like a dragonfly ordering water, but it is difficult for him to have basic cooking skills that have reached the second level.

And he is also a second-level chef who has several top-level recipes and has made god-level deliciousness, as long as the chef is normal, he can naturally 'touch the bypass', coupled with the fetter effect of the fat man, Zhouzhou, who is willing to treat this delicacy with sincerity, quickly understood the mystery of 'borrowing oil'.

Since rolling is a vegetarian thing, it is necessary to borrow meat oil.

All he had to do was put in the right amount of shallots and minced garlic at the right time to remove the little greasy smell of the lard.

Ninety percent of the lard residue was taken away by Chen Yan, this kind of hot lard residue is the most fragrant when eaten hot, and adding salt or sugar is a delicacy in the world.

Chen Yan swore that this thing is definitely good for weight loss, and experts have said that lard is actually easier to degrade and healthier than vegetable oil! And if you eat this thing, you will have oil and water in your stomach, and you can eat less evil carbs, and you won't get fat if you eat less carbs! So lard residue is the best weight loss food given to us by God!

Chen Yan's strict logic made the fat man stupid, but Zhou Zhou didn't bother to talk nonsense with her at all, and saw that the lard was almost enough, so he fished out a part of the lard residue that had just reached the eighth maturity.

This kind of hot lard residue is not suitable for eating directly, but it is the best adjunct for making buns or dumplings.

Zhou Zhou then picked out the shallots in the lard and threw them away, then poured in the minced garlic, heated them on high heat for two minutes, and after seeing that the minced garlic was fried to golden brown, he scooped it up with a colander and set it aside to cool.

At this time, the lard has gone through the flying oil process of shallots and garlic, which has completely eliminated the greasy taste, and will also produce a magical chemical reaction, which not only makes the oil more fragrant, but also does not make people eat the taste of green onions and garlic, even if they do not eat onions and garlic, they will not be affected in any way.

When the lard is warm, pour it into a large basin and 'roll', when pouring, make the oil line soft and can wear copper coins, and at the same time keep stirring and rolling, so that the lard is evenly distributed in the filling basin, which is the complete process of borrowing oil.

Then, mix in the chopped lard residue evenly, add some fine vermicelli and egg skins......

After doing all this work, Zhou Zhou handed over this large pot of stuffing to Chen Yuanyuan, and the indefatigable fat man would rotate the stuffing clockwise one hundred and eight times according to Zhou Zhou's requirements.

A circle can not be more, a circle can not be less, this is called authentic!

Of course, the filling doesn't make it any more delicious just because it is stirred one hundred and eight times, it's just a sense of ritual that the chefs recognize; Just like the ritual music advocated by Zhou Gong, when the atmosphere is reached, there is faith, and if there is faith, will there still be a lack of confidence? Is a confident chef afraid that he won't be able to make a delicious meal that everyone drools about?

After the 'authentic' filling is mixed, it is time for the second key to 'rolling the bun', which is to process the bun skin.

Steamed buns are the same as white steamed buns, and they are also half-baked, but the ratio of raw and cooked noodles should be changed from 8:2 to 5:5, so that the flour that comes out has the characteristics of easy digestion of the noodles, and also has the chewy taste of raw noodles.

Because 'rolling buns' is essentially 'using bread noodles', the taste of borrowing meat oil will be more fragrant and glutinous, so the taste of the bun skin is very important, and the half-bread skin used is also essentially different from the common full-bread pork and green onion buns.

However, in Zhou Zhou's view, the half-made dough used in this world's rolling steamed buns still has some fly in the ointment, because in all the recipes that can be found, the half-steamed bun skin relies on the 'kneading method' to fully mix the raw and cooked noodles, but a more practical process is missing......

In fact, Zhou Zhou was also suddenly blessed to the soul, and when he was researching 'rolling steamed buns', he used a food search engine to search for the recipes of several famous steamed buns in his original world.

Since it is a bun in the original world, it is natural that the famous dog cannot be ignored.

In the original world of Zhouzhou, the once famous Goubuli buns have gradually become famous pit goods in the 21st century; Goubuli Group turned this delicacy that has been inherited for nearly 100 years into an authentic 'tourist food' and started a one-shot deal. The result can be imagined, even the locals of Jinmen began to avoid it, so that the dog ignored really became the garbage of 'dog ignorance'.

But Goubuli buns have also had the glory of the past?

In the original world of Zhouzhou, there was a popular ballad about the dog ignoring the bun - 'The south is ripe, the north is hot, and the dog falls from the sky and ignores it.'" ’

Before the advent of Goubuli, steamed buns were divided into two major factions: 'cooked noodles' and 'hot noodles'.

The barbecued pork bun in the south is the representative of cooked noodles, this kind of bun is best to choose the rich and strong powder suitable for fermentation, the skin of the bun will be soft like a fragrant cake after it is made, it can be sunk down with a gentle pinch, and it can not rebound for a long time, and the filling is made of crispy and sweet honey sauce barbecued pork, which is most suitable for the taste of southerners.

Hot noodles are hot noodles, the soup dumplings on the first floor of Biancheng, Zhongzhou rely on this kind of hot noodles, and the buns made with it have fillings and soups, which are interesting to eat; Countless old hairies were obviously so hot that they cried and cried for their mothers, and finally had to stretch out their thumbs and say 'enough to reach', in fact, they couldn't eat enough.

The two factions of the north and the south represent the two major mountains in the Chinese steamed bun world, until Mr. Gao Guiyou created the 'Gou Buli' steamed bun, boldly mixed the raw and cooked noodles into semi-hot noodles, not only the north of South Africa, but also the south and the north, both the cooked noodles are sweet and soft and suitable for digestion, and the characteristics of hot noodles, which can be wrapped in soup and water, increasing the taste of the steamed buns.

It is also because it is not the north of South Africa, but it is widely used to collect the masterpieces of the north and south steamed buns, and the goubuli buns are like a school of their own in the original world of Zhouzhou, and since then the Chinese buns have begun to enter the era of three-legged standing...

Zhou Zhou was pleasantly surprised to find that this world not only does not have a dog to ignore it, but also there is no special half-hair mask used by a dog to ignore it!

The half-haired noodles used by Goubuli buns are not 'kneaded', but 'hot'!