Food Circle Plug-in Emperor

Although he has never made siu mai stuffed with abalone, Li Haiwei has no worries about taking orders.

The main reason is that the mackerel stuffing of Maxima was developed by Hongan, and Baian only needs to be prepared according to the proportion.

Spanish mackerel has fewer spines, and the meat is firm and elastic. It is extremely delicious. It is very good if you fry it casually or braise it in soy sauce.

And mackerel dumplings, as long as you have tried it, you will know that it is delicious and juicy, and it is intoxicating to bite.

However, there are still many aspects that need to be paid attention to in making this kind of fish-filled dumplings, especially in the aspect of seasoning used, which must be stricter.

They are also dumplings stuffed with mackerel. The reason why the ones made by Qianlima can be sold at a high price and are welcomed by customers is because the dumplings cooked here in Baian are more delicious than those made in other places, and there is no fishy smell at all.

And this method of preparing the stuffing is actually from the method created by Mr. Dong in the past. Put 2 and keep 2, and it has been used till now.

2 Putting refers to putting leeks and pepper water, why put leeks?

Because the leek has a clear fragrance, it can neutralize the fishy smell of the mackerel after adding it, and it can also increase the fragrance.

Putting pepper water can have a very strong deodorizing effect on meat.

2 No place refers to no cooking wine and chopped green onion.

Generally, when making dumplings, do not put cooking wine, otherwise it will make the meat filling taste strange.

There is no need for chopped green onions. When making fish stuffing, because the fish itself is delicious, putting chopped green onions will have a strange smell, and leeks have been added, so there is no need for green onions.

Spanish mackerel dumplings are the top seafood dumplings. The skin of the noodles locks the juice of the fish tightly inside, and the juicy fresh juice has no fishy smell at all.

This bite has also conquered many foreigners.

Like this customer who often orders mackerel stuffed siu mai every time he visits the store, what he likes is the tenderness of mackerel stuffed and the unique taste of siu mai skin.

The ingredients of Maxima have always been known for their freshness.

All the squid are fresh and alive, and when removing the spines, in order to ensure the taste of the fish, they will not chop it directly with a knife or grind it in a meat grinder like other restaurants to save trouble.

This is really easy and easy to operate, but it destroys the taste of the fish.

On the Baian side, Wang Chengfeng always asked the worker to scrape off the fish directly with a knife, which not only ensured the taste of the fish, but also trained the worker's hand-eye coordination and the accuracy of hand speed.

Li Haiwei just glanced at it, and started making the dough with confidence.

The skins of siu mai and dumplings are completely different.

Shaomai uses hot noodles, that is, knead the noodles with boiling water. The noodles are half-cooked, and then add cold water to knead the noodles to increase the forming ability.

Then use a special rolling pin that is thick in the middle and has handles at both ends, similar to a mallet, to roll out the skin. The rolled out skin is thin and uneven, with four sides like lace and stuffing in the middle.

There is no need to wrap it, and it can be formed when you lift it. After steaming in the upper drawer, the skin is thin and the filling is large. It is shaped like a cup, the bottom is round, the waist is narrow, and the top is like lace. It is beautiful and delicious.

The staple food of Qianlima's Baian is mostly dumplings and pies, and almost no customers order siu mai.

However, Li Haiwei's technique of making dough with dough is not unfamiliar.

He kneads the dough with warm water, and then adds cold water to knead the dough. The dough is rolled out with a rolling pin. The rolled out skin is thin and uneven. The four sides are like lace, and the filling is placed in the middle.

It is not difficult to make siu mai. With the skin and stuffing, knead according to the conventional method. The siu mai made are uniform in size and full of filling.

Li Haiwei's culinary skills are still very solid!

Quickly pack a drawer of siu mai and steam it in a pan.

Although siu mai has a large filling and a thin skin, but because the dough is not fermented, it is very particular about the heat when steaming, and it needs to be alternated between high and medium heat.

Only in this way can we ensure that the stuffing is cooked just right.

However, after the siu mai were steamed and cooked, Li Haiwei picked them out one by one and put them on the plate. He was surprised to find that the bottom of the siu mai skin was exposed.

This is when the siu mai was placed before, the water was less sprinkled?

When steaming siu mai, half a pot of water is always put in the steamer. After the water is boiled and steamed, a layer of oil is applied to the bottom of the steamer, the wrapped siu mai is put in, and the lid is put on for steaming.

And when the steamed siu mai is placed on the drawer, be sure to sprinkle a little water, because there is too much flour before, so as to prevent the cooked siu mai from being too dry; during the steaming of the siu mai, do not open the steamer, It must be steamed in one go.

Obviously, he didn't miss any of the detailed operations, and he did it very precisely and carefully, but why did the steamed siu mai show its bottom?

Authentic siu mai, the stuffing used is actually mutton, ginger and green onions, and the taste is relatively pure.

Mutton is not easy to cook, so it takes a little longer to steam, and the thickness of the dough must be controlled, so that it is soft and tough when eaten.

The operation of this step is all controlled by the chef's touch in the noodle table.

It should be that there was a problem with the control of the amount of water sprinkled before. If there is too much water, the dough is too wet and it is easy to stick.

Or maybe the dough was a little thinner. He thought that fish meat is easier to cook than mutton, and thinner skin is better.

However, it did not take into account the problem of skin damage during steaming.

At this moment, Li Haiwei suddenly realized!

However, it's useless just to figure it out, after all, he's not sure how to control the siu mai with the stuffing replaced.

Now that the customer has already entered the store to eat, he failed to steam the pot, which wasted a lot of time. If he tries again, he is not sure that it will be successful.

It is not difficult to cook ordinary siu mai, but this kind of mackerel stuffed, and the dough has not been tried, and the first operation failed, the pressure is really great!

For pasta such as siu mai, the filling is delicious, but the texture of the dough is also very important.

Both are indispensable!

Thinking of this, Li Haiwei felt a little troubled.

His master is not around, even if he calls, he won't be able to help. After all, far water cannot save near fire.

Moreover, face-to-face operations are not like others. It is useless to rely on oral guidance alone. You must observe it yourself, or repeatedly operate and explore.

Besides the master, who else is better at face-to-face interviews?

Thinking of this, a figure appeared in Li Haiwei's mind.

Fu Yu!

That's right!

At the beginning, he had personally seen Fu Yu show off his mastery of noodle in front of his master. Because of that observation, his master kept talking about it for a long time, saying that Fu Yu was very accurate in the texture of noodle!

Thinking of this, Li Haiwei turned his head and glanced at the little worker beside him: "Go to the red case, invite Fu Fu over, and tell him that I have something to ask him for help."

Xiaogong was stunned for a moment: "Chu Fu? Isn't it looking for Chef Zhao or Chef Gu?"

After Fu Yu checked the pickling of the side dishes, he and Zhang Jiaxin left the storage room together.

The two had just walked to Fu Yu's kitchen counter, before Zhang Jiaxin could return to his place, suddenly a small worker hurried in.

"Chu Fu, there is a problem with Bai's case, Chef Li asks you to help me."

In a word, both Fu Yu and Zhang Jiaxin were stunned for a moment.

Fu Yu was a little surprised, and pointed to himself: "Chef Li asked me for help? Are you sure?"

Xiao Gong nodded: "Well, that's right, it was Li Chu who said it, and he repeatedly emphasized that Fu Fu should go over, not Zhao Chu, nor Gu Chu."

As soon as these words came out, the atmosphere was a little awkward.

Although I don't know if I can eat if I can speak, but I can't eat if I can't speak!

This little worker was standing in front of the vegetable passing table next to Zhao Meng, and his voice was very loud because he was anxious.

Hearing what he said, Zhao Meng didn't think much about it, he was only curious about what happened to Bai'an and he had to ask Fu Yu to go there.

Gu Yunwu's eyelids twitched when he heard it!

The people on the side of the white case have always been in a daze, from the chef Wang Chengfeng to Li Haiwei at the bottom, at best they have an upright personality, at worst they have low EQ.

Talking and doing things, rampant, not tactful at all.

But this little worker is simply out of blue!

Is there anyone who talks like that?

It means that Bai An thinks that he and Zhao Meng, two chefs, are not as good as Fu Yu?

Although Fu Yu's cooking skills are indeed very good now, and some cooking skills are indeed better than him and Zhao Meng, but don't you feel a little offended when you say it so bluntly?

Fu Yu saw that the little worker sent by the Bai case was obviously a stunned young man, so in case the other party inadvertently forced hatred for him again, he quickly responded: "Okay, I'll go with you now."

After finishing speaking, Fu Yu greeted Zhao Meng: "Chef Zhao, then I'll go with him first."

Zhao Meng replied: "Go quickly, it seems that Chef Wang has asked for leave today, and there is only Chef Li himself left over there, if you can help, don't worry here."

Fu Yu nodded.

When the little worker from the Bai case left with Fu Yu, Zhao Meng deliberately turned his head and glanced at Gu Yunwu.

Gu Yunwu also happened to look over, and the two looked at each other.

Zhao Meng gestured with his mouth: Chef Gu, are you angry?

Gu Yunwu was taken aback for a moment, and his face remained calm: I'm not angry, why am I angry?

When he turned around, Gu Yunwu couldn't help but snorted coldly, getting angry with an idiot, is it worth it!

Zhao Meng looked at Gu Yunwu's straight back and smiled.

Fu Yu hurried to the Bai'an area, and Li Haiwei had been looking forward to it for a long time.

"Chef Fu, you're here!"

Fu Yu nodded: "Chef Li, what's going on?"

Li Haiwei suddenly felt a little embarrassed, after all, he was a professional white case master.

Fu Yu was doing red cases, but now he wanted to beg the other party to come and help him make pasta.

This means that my professional level is not as high as that of other amateurs.

The white case cooking is the same as the red case, in order to develop a good skill, in addition to being able to endure hardships and practice more, talent is also very important.

The understanding of the details of pasta cooking, sometimes, can be understood faster and deeper without doing too much.

A truly gifted person is likely to be able to see the subtleties from it simply by observing or trying, and can perceive many subtle changes and think about many problems.

The small worker in charge of doing odd jobs on the side is really admiring Fu Yuna, and I admire him from the bottom of my heart!

The few times that Fu Yu came to the white case, but every time he was full of force, he could save the scene perfectly every time with his unique skills in facing the case.

Although Fu Yu seldom comes to Baian, the Baian area is full of legends about Fu Yu's awesomeness.

This person is really too strong!

It's no wonder that after Li Haiwei's cooking failed, he immediately wanted to ask Fu Yu for help.

His trust in Yu Yu must be based on his real strength.

Li Haiwei smiled embarrassedly, and said: "Chef Wang is off today, and it happened that the front hall handed over an order from a regular customer. They ordered siu mai stuffed with mackerel. I tried to make it just now, but it failed. "

"Chef Wang is not here, so I don't dare to try it lightly for a while, mainly because I am afraid of delaying the serving of food, so I want to ask you to come and help. Fu Fu, can you make siu mai?"

Hearing that he was going to help with the white case, Fu Yu nodded: "Okay, but isn't the mackerel stuffing made of dumplings? Why do customers still order siu mai?"

Li Haiwei said helplessly: "I am a regular customer. Every time I come to the store for dinner, I almost always order a mackerel stuffed siu mai. But usually it is Wang Chef who takes the order. I thought it was nothing more than making siu mai. filling, but the steaming failed.”

After hearing this, Fu Yu smiled faintly: "Authentic siu mai is usually stuffed with mutton, and mutton takes a long time to steam, and it happens that the skin of siu mai is made from unfermented dough, and it needs to be steamed until it reaches a high temperature for the best taste. These two things are put together, whether it is the cooking operation or the control of the heat, they are very well matched. But the mackerel filling is different. The mackerel is very easy to cook, so it should be thinner when rolling the dough. points, but... as long as you control the thickness, it shouldn't be too difficult."

Fu Yu's words made Li Haiwei dumbfounded!

This... this f*ck is okay?

You know, he asked Fu Yu to come over to the white case, and didn't say a single word about the details of his previous failed operation!

But Fu Yu's words pointed out all the key points of his mistakes.

Because the fillings are different, the thickness of the dough has to be changed. Similarly, the steaming time must be controlled!

However, how did Fu Yu know that the siu mai he had cooked was filled with mutton?

Just because of the sentence he just said, the steaming failed?

Li Haiwei couldn't help swallowing his saliva!

No wonder my master has always praised Fu Yu!

Not to mention anything else, just from these words, it can already be heard that Fu Yu is indeed very professional in white cases.

Obviously, I am a professional chef!

have no choice!

Li Haiwei couldn't help but sighed.

I can't deny it, just by a casual sentence from him, I can guess the general situation of his cooking. This will make a more accurate judgment on the cooking operation of pasta, and directly avoid the previous mistakes.

Li Haiwei said directly: "Fu Chu, you are too good!"

"The siu mai I made before was not sure about the thickness of the dough, and the amount of water on the top was probably not enough, so the bottom leaked when it was out of the pot."

"Because the mackerel stuffing here is ready-made, so I just re-made the siu mai dough, which may be a bit hard after kneading."