ebookland Chapter 177 Large Soup Dumplings Without Soup
Chapter 177 Large Soup Dumplings Without Soup
Now after taking the seasoning lesson in the learning module, Zhao Xiaojing has a different understanding and feels the difference in taste even more deeply.
Although she tried her best to restore the appearance of the buns and wanted to make the feeling of eating them in the construction site canteen at that time, she still added or reduced seasonings according to her own preferences and adjusted the proportions before making the buns. She also made relatively large changes in the process of making the fillings, which resulted in some differences in the final taste.
Hou Guihua's filling is made by first making scallion and ginger water, then pouring the meat filling in batches and stirring evenly in one direction. In this process, seasonings are added, and after the taste is adjusted, chopped scallions are poured in and mixed in. Then oil is poured on, and the softened and cut vermicelli is added and stirred. Then it is directly put into the steamer and raw meat filling is used.
However, Zhao Xiaojing did not marinate the meat filling in advance. She directly fried the meat filling until it was cooked and seasoned it. She also added a lot of onions as the base, wrapped the cooked meat filling into buns, and then put them in the steamer.
Zhao Xiaojing tasted the filling carefully and found that although it was made of the same minced meat and vermicelli filling, the difference was noticeable at once.
The steamed buns made with Hou Guihua's raw meat filling are tender and juicy. The meat filling is closer to meat paste, so it is smoother and softer, and intertwined with the vermicelli. The vermicelli also absorbs the juice of the meat. You feel like your mouth is full of meat, rich in fat, and full of meaty flavor.
After frying, the filling of her steamed buns has a more oily aroma, but the fat is lighter than raw meat. The minced meat is hand-chopped, and you can eat small pieces of fat and lean meat. It has a grainy texture when you put it in your mouth, so it has a more chewy texture. After frying, the layers of vermicelli and minced meat are more distinct, and the taste of meat is weakened, but the freshness and fragrance are more abundant.
The two fillings have their own characteristics, and everyone has their own preferences for radish and cabbage, but according to Zhao Xiaojing's own taste, she still prefers the chewy cooked meat filling.
"Why is the skin of this bun so thin? It tastes different too, it feels quite chewy. Aren't bun skins usually loose and soft?" Su Yuchen finished a bun in a few bites, sighed with contentment, and drank two more mouthfuls of porridge before remembering what he found special just now.
“Because they use unleavened dough, not leavened dough. This is Sister Hou’s specialty, and I quite like it, so I made it as she said.” Zhao Xiaojing answered after chewing the last two bites of the bun.
Su Yuchen was stunned for a moment, his eyes a little confused.
Zhao Xiaojing understood the meaning of the words and explained with gestures what a dead face meant.
"What about these steamed buns?" Su Yuchen picked up another bun while listening, and asked while eating and pointing at the round bun in the box.
"Yes, let me try it." Zhao Xiaojing nodded and picked up the steamed bun with curiosity and squeezed it.
It's not very elastic and feels much firmer than steamed buns, and it's definitely not soft at all.
Zhao Xiaojing broke off a small piece and tasted it with some side dishes and porridge, but she regretted it immediately after tasting it. She broke off too much and couldn't eat the second bun after finishing it.
The steamed bun made from unleavened dough has a chewy and tough texture, just like eating a portion of dry hand-rolled noodles without sauce or seasoning. It feels like being surrounded by a solid mass of noodles while eating it.
Especially if you drink a couple of sips of liquid food after eating, you may not feel it while eating, but when you put down your chopsticks you feel like your stomach is about to swell.
"So exaggerated? Then I want to try it too!" Su Yuchen's eyes were full of curiosity after listening to Zhao Xiaojing's description. He had just finished eating the second bun, so he picked up the remaining steamed bun broken by Zhao Xiaojing, broke off a small piece and put it in his mouth.
"Uh...it's quite special. People who like it will definitely like it, but I still don't like it." Su Yuchen curled his lips.
"Do you like this kind of bun dough, or the usual soft ones?" Zhao Xiaojing stacked their bowls and put away her chopsticks.
"The soft one, right? This one is also delicious, but the soft dough makes me feel more like eating buns. I can't put my finger on it. It tastes good, but something seems wrong. I can't put my finger on it." Su Yuchen then took the bun box into the kitchen.
Zhao Xiaojing nodded, glanced at the clock hanging on the wall, thought for a moment, and pulled Su Yuchen, who was wiping his sleeves and preparing to wash the dishes.
"I'll wash them. You take some of the buns to Aunt Chen and the others. Yesterday, they sold cabbage for 30 yuan. Today, I can use the buns to offset the extra 20 yuan. It's still early now. I guess they haven't had breakfast yet, so the buns are still hot."
"Well, you're still thoughtful.
How many do you want to pack? "Su Yuchen nodded, walked to the side and took a plastic bag to pack the buns.
"Eight. Put the remaining steamed bun in there too. Maybe Uncle Wang will like it. Let them have a taste.
"Comb, if Uncle Wang is here, see if he likes to eat steamed buns or something like that. I told you before that I need to ask him about my third aunt's matter. I want to build a good relationship with him first." Zhao Xiaojing explained.
She and Su Yuchen have no secrets other than the system. They know each other well and know everything. There is nothing that cannot be said openly.
"I understand. Don't worry!" Su Yuchen responded readily, making an OK gesture with his left hand.
Zhao Xiaojing is indispensable in the kitchen, so Su Yuchen is mostly responsible for running errands, and the two of them have a tacit understanding of this.
Chen Huiping's house was not far away. Zhao Xiaojing had just finished washing the dishes and had just taken out the chicken and beef to remove impurities and control the moisture when Su Yuchen came back.
"Mirror, Uncle Wang really hit the nail on the head. I now understand what was wrong with me just now!" Su Yuchen rushed into the kitchen and started talking excitedly when he saw Zhao Xiaojing.
"Uncle Wang tasted it and said it was the skin used for making soup dumplings. That's when I realized it!
I think it's wrong because it's a bit like the soup dumplings I've eaten before, but the soup dumplings have soup inside, and the characteristics are thin skin and tender meat. Your dumplings don't have soup, and the skin and meat are slightly separated, like a large soup dumpling without soup. But the filling seems to taste different, I can't explain it specifically. "
"I understand, I know what you mean." Zhao Xiaojing nodded, feeling that it was quite vivid. Thinking about it this way, if it was raw meat stuffing made by Sister Hou, it would indeed be like a large soup dumpling without soup, and her own stuffing had been fried, and the taste was still different from the soup dumpling stuffing, so Su Yuchen felt that the stuffing felt different. "They haven't had breakfast yet when you went there, right?"
"No! When I went over, Aunt Chen just came home from shopping and was opening the door, and Uncle Wang was making breakfast at home, also porridge. I brought the buns over and they both couldn't stop laughing when they saw them, so they each took one and tasted it.
Uncle Wang tasted it and said it was delicious, but the skin was too thin. If it could be improved a little, it could be made into a soup dumpling.
Aunt Chen criticized Uncle Wang for being nosy, saying that he liked soup dumplings and would modify any dumplings he saw. She said she thought they were perfect, with thin skin and lots of fillings, and tasted better than dumplings made with leavened dough.