Although he has never made abalone stuffed siomai, Li Haiwei is not worried at all about taking orders.
The main reason is that the mackerel stuffing of Chollima is developed by Hong An, and Bai An only needs to prepare it according to the proportion.
The Spanish mackerel has relatively few spines, the meat is firm and elastic, and extremely delicious. It is delicious whether fried or braised.
As for the Spanish mackerel dumplings, as long as you have tried them, you will know that they are delicious and juicy, and you will be intoxicated after one bite.
However, there are still many aspects that need to be paid attention to when making this kind of fish-filled dumplings, especially the seasonings used, which need to be stricter.
They are all dumplings stuffed with mackerel stuffing. Why the ones made by Qianlima can sell for a high price and are popular among customers is because the dumplings cooked in Baiyan are more delicious and have no fishy smell at all than those made in other places.
This method of preparing fillings actually comes from Mr. Dong’s own method of putting 2 in and 2 out, which is still used today.
2 Put refers to putting leeks and pepper water. Why put leeks?
Because leeks have a refreshing aroma, they can neutralize the fishy smell of mackerel and can also enhance the aroma.
Adding peppercorn water can have a very strong deodorizing effect on meat.
2 "No" means no cooking wine and no chopped green onion.
Generally, when making dumplings, avoid adding cooking wine, otherwise it will make the meat filling taste strange.
There is no need for chopped green onion. When making fish fillings, because the fish itself is delicious, adding chopped green onion will have a strange smell. Moreover, since leeks have been added, green onions are no longer needed.
Bayi fish dumplings are the best among seafood dumplings. The dough tightly locks the fish juices inside, and the juicy and fresh juices have no fishy smell at all.
This bite also conquered many outsiders.
Like this customer who often orders siu mai with mackerel filling every time he comes to the store. What he likes is the freshness of the mackerel filling and the unique texture of the siu mai skin.
Chollima’s ingredients have always been famous for their freshness.
All fresh mackerel is used, and when removing the bones, in order to ensure the taste of the fish, we will not chop it directly with a knife or grind it in a meat grinder to save trouble like other restaurants.
This is indeed trouble-free and easy to operate, but it destroys the taste of the fish.
On Bai An's side, Wang Chengfeng always requires the workers to scrape off the fish meat directly with a knife. This not only ensures the taste of the fish, but also exercises the workers' hand-eye coordination and hand speed operation accuracy.
Li Haiwei only took one look at it and started making the dough with confidence.
The doughs of siomai and dumplings are completely different.
Hot noodles are used for siomai, that is, the noodles are kneaded with boiling water. When the noodles are half cooked, the noodles kneaded with cold water are then added to increase the shaping ability.
Then use a special rolling pin that is thick in the middle and has handles at both ends to roll out the dough. The rolled out dough is thin and uneven, with lace-like edges on all sides, and the filling is placed in the middle.
There is no need to wrap it, it is formed as soon as you lift it. After being steamed in the drawer, the skin is thin and the filling is large. It is shaped like a cup, with a round bottom, a narrow waist and a lace-like top. It is beautiful and delicious.
Most of the staple food in Qianlima is dumplings and pies, and there are almost no customers ordering siomai.
However, Li Haiwei’s technique of making dough and making skin is not unfamiliar.
He kneaded the dough with warm water, and then added cold water to knead the dough. He rolled the dough out with a rolling pin. The rolled out dough was thin and uneven, with lace-like edges on all sides. The filling was placed in the middle, and it was shaped by lifting it from bottom to top.
Wrapping siomai is not difficult. Once you have the skin and fillings, you can knead them according to conventional techniques. The resulting siomai will be uniform in size and full of fillings.
Li Haiwei’s cooking skills are still very solid!
Quickly wrap up a drawer of siomai and steam it in a pot.
Although siomai has a large filling and a thin skin, the dough is not fermented, so when steaming it, you are very particular about the heat, and you need to alternate between high and medium heat.
This will ensure that the fillings are cooked just right.
However, after the steamed siomai was cooked, when Li Haiwei picked them out one by one and put them on the plate, he was surprised to find that the filling was exposed at the bottom of the siomai skin.
Is this because there was less water sprinkled when placing the siomai?
When steaming siomai, you always put half a pot of water in the steamer. After the water boils and steams, apply a layer of oil on the bottom of the steamer, put in the wrapped siomai, and cover with a lid for steaming.
When steaming the siomai and placing it on the drawer, be sure to sprinkle a little water. This is because too much flour was put in before, which prevents the siomai from being too dry. During the steaming process, do not open the steamer. It must be steamed in one go.
Obviously he didn't miss a single detail of the operation, and he did it very accurately and carefully, but how could the bottom of the steamed siomai be exposed?
The fillings used in authentic siomai are actually mutton, ginger, and green onions, and the taste is relatively pure.
Mutton is not easy to cook, so the steaming time needs to be a little longer, and the thickness of the dough must be controlled so that it is soft but not losing its toughness.
This step of operation depends entirely on the chef's touch in the dough.
There should be a problem with the control of the amount of water sprinkled before. If there is too much water, the dough will be too wet and it will stick easily.
Or maybe the dough was a little thin. He had thought that fish would be easier to cook than mutton, and a thinner skin would be better.
But they did not take into account the problem of the dough being damaged during steaming.
At this moment, Li Haiwei suddenly realized!
However, just thinking about it was of no use. After all, he was not sure how to control the siomai skin with the fillings changed.
Now that the customer has entered the store to dine, he failed to steam the pot, which wasted a lot of time. If he tried again, he was not sure that it would be successful.
It is not difficult to cook ordinary siomai, but this kind of mackerel filling has untried dough and failed the first time. It is really stressful!
For noodles like siomai, the filling is delicious, but the texture of the dough is also important.
Both are indispensable!
Thinking of this, Li Haiwei felt a little embarrassed.
His master was not here, so even calling him wouldn't be of much help. After all, water far away couldn't save a fire near him.
Moreover, face-to-face operations are unlike other operations. Just verbal guidance is useless. You must observe it in person or practice it repeatedly.
Besides the master, who else is better at interviewing?
Thinking of this, a figure appeared in Li Haiwei's mind.
Fu Yu!
That's right!
Back then, he saw with his own eyes that Fu Yu showed off his unique skills in interviewing in front of his master. Because of that observation, his master kept talking for a long time, saying that Fu Yu was very precise in the handling of interviewing!
Thinking of this, Li Haiwei turned to look at the worker beside him: "Go to Hong'an, invite Chef Fu over, and ask him for help if I have something to do here."
The young worker was stunned immediately: "Fu Chef? Aren't you looking for Chef Zhao or Chef Gu?"
After checking the pickling conditions of the side dishes, Fu Yu and Zhang Jiaxin left the storage room together.
As soon as the two of them reached Fu Yu's kitchen counter, before Zhang Jiaxin could return to his seat, a worker suddenly ran in hurriedly.
"Fu Chu, Bai An has encountered a problem. Chef Li asked you to come over and help."
This sentence immediately stunned both Fu Yu and Zhang Jiaxin.
Fu Yu was a little surprised and pointed at himself: "Chef Li is asking me for help? Are you sure?"
The boy nodded: "Well, that's right, it was Chef Li who said it. He repeatedly emphasized that he should let Chef Fu go over, not Chef Zhao or Chef Gu."
As soon as these words came out, the atmosphere suddenly felt awkward.
Although I don’t know if I can make a living if I can talk, but I definitely won’t be able to make a living if I can’t!
This little worker was standing in front of the food delivery table next to Zhao Meng, his voice was very loud because he was anxious.
After hearing his words, Zhao Meng didn't think much, he was just curious about what happened at Bai An's side and he had to go to Fu Yu.
Gu Yunwu's eyelids jumped when he heard this!
Everyone at Bai An's side has always been dumbfounded, from the chef Wang Chengfeng to Li Haiwei. At best, he has an upright personality, but at worst, he has a low emotional intelligence.
He talks and acts in a reckless manner and is not tactful at all.
But this little worker is simply better than his predecessor!
Does anyone talk like this?
Does it mean that Bai An thinks that he and Zhao Meng, the two chefs, are not as good as Fu Yu?
Although Fu Yu's cooking skills are indeed very good now, and his skills in certain cooking operations are indeed better than his and Zhao Meng's, don't you feel a little offended by saying it so bluntly?
Fu Yu saw that the little worker sent by Bai An was obviously a fool, in case the other party unintentionally forced hatred on his behalf again, and hurriedly responded: "Okay, I'll go with you now."
After saying that, Fu Yu said hello to Zhao Meng: "Chef Zhao, I'll go with him first."
Zhao Meng responded: "Go quickly, it seems that Chef Wang is on leave today, and Chef Li is the only one left over there. If you can help, please help. There is no need to worry here."
Fu Yu nodded.
After the boy from Bai An and Fu Yu left together, Zhao Meng 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 stunned for a moment, with a calm expression on his face: I'm not angry, why should I be angry?
When he turned around, Gu Yunwu couldn't help but snorted, "Is it okay to be angry with an idiot?"
Zhao Meng looked at Gu Yunwu's straight back and smiled.
Fu Yu hurried to the white case area, Li Haiwei had been looking forward to it for a long time.
"Fu Chu, 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 criminal master.
Fu Yu was working on the red case, but now he wanted to beg him to come over and help him make pasta.
This means that my professional level is not as high as that of other amateurs.
White case cooking is the same as red case. If you want to develop a good skill, in addition to being able to endure hardships and practice more, talent is also very important.
When it comes to understanding the detailed operations of pasta cooking, sometimes you can understand it faster and deeper just by doing more.
A truly gifted person is likely to be able to gain subtle insights by simply observing or trying something. He can detect subtle changes and think about many issues.
The handyman on the side is really impressed by Yu Na, I admire him from the bottom of my heart!
The few times Fu Yu came to solve the case, he was always impressed, and his special skills in interrogation were able to save the situation perfectly every time.
Although Fu Yu rarely comes to Bai'an, the Bai'an area is full of legends about Fu Yu's awesomeness.
This person is really too strong!
It's no wonder that after Li Haiwei failed in cooking, he immediately wanted to ask Fu Yu for help.
His ability to trust Yu so much must be based on his true strength.
Li Haiwei smiled sheepishly and said: "Chef Wang is off today, and an old customer's order form happened to be handed over from the front hall, and he ordered Shaomai with mackerel fillings. I tried to make it just once, but it failed. "
"Chef Wang is not here, so I don't dare to try it easily for a while. I'm mainly afraid of delaying the serving of food, so I thought of asking you to come and help. Chef Fu, can you make siomai?"
Hearing that he was asked to help with Bai'an's work, Fu Yu nodded: "Okay, but aren't the mackerel fillings made of dumplings? Why do customers still order siomai?"
Li Haiwei said helplessly: "I am a regular customer. Every time I come to the store to dine, I almost always order a siu mai with mackerel fillings. However, Chef Wang usually takes the order. I thought it was just making siu mai, but I didn't expect that I would just change it." The fillings were removed, but the steaming failed.”
After hearing this, Fu Yu smiled lightly: "Authentic siomai is usually stuffed with mutton, and the mutton takes a long time to steam. It just so happens that the dough of siomai is made from unfermented dough, and it also needs to be steamed until it has the best taste. These two things go together very well, whether it is the cooking operation or the control of the heat. But the Spanish mackerel filling is different. The mackerel is very easy to cook, so the dough should be rolled out a little thinner. Well, as long as you control the thickness well, it shouldn’t be difficult.”
Fu Yu's words made Li Haiwei dumbfounded!
This, this, etc. is also okay?
You know, when he asked Fu Yu to come over to Baiyan, he didn't say a 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 must also change. Likewise, the steaming time must be controlled well!
But how did Fu Yu know that the siomai he once cooked was stuffed with mutton?
Steaming failed based on what he just said?
Li Haiwei couldn't help but swallowed his saliva!
No wonder my master has always praised Yu so much!
If nothing else, just from these words, you can already tell that Fu Yu is indeed very professional in the white case.
He is obviously a professional chef in Bai An!
have no choice!
Li Haiwei couldn't help but sigh.
You can't help but be convinced. Just by relying on his casual words, you can roughly guess his cooking situation. This will help you make more accurate judgments on the cooking operation of pasta and directly avoid previous mistakes.
Li Haiwei said directly: "Fu Chu, you are so awesome!"
"The Siomai I made before was not sure about the thickness of the dough, and the amount of water on the upper drawer was probably not enough, so the bottom leaked when it came out of the pan."
"Because the mackerel fillings here are all ready-made, I just made the dough for the siomai again. Maybe the dough is a little hard because of the kneading."
(End of chapter)
