In the next little while, Jiang Xu decided to learn and review the filling formula in the recipe, as well as the taste of the finished product.
In the last moment of memory, the chef picked up a fried bun, put it into his mouth, and tasted the taste.
The hot fillings are wrapped in the soft dough. When you bite into it, it will be fried until golden and crispy, and a gap will appear on the bottom, making a crunching sound.
The surface surrounded by the aroma of wheat is soft, the hot filling with meaty aroma is firm, and the crispy bottom crust is golden brown.
Experience several tastes at one time, it is simply enjoyable.
Regardless of whether you like to eat pastry buns or not, as long as you try it, you will nod with satisfaction and give a thumbs up.
Just follow this recipe later.
Jiang Xu licked his lips and was aroused.
It’s true that I haven’t eaten fried steamed buns in a long time. When was the last time? !
Jiang Xu fell into deep thought. It seemed that... he was before time travel. To be more precise, it seemed that he was in his hometown.
Since he was working alone in Jianghu, where all they ate were fried buns, he had never eaten authentic fried buns again.
Jiang Xu was a little sad. His only concern in his previous life was after he left, and he had no nostalgia for that world.
Therefore, after traveling through time, he just took it as he came and was content with it, without any thought of going back.
Everything in the past, except those memories, has become a piece of cake.
Smashing it in his mouth, he recalled the taste. In contrast, Jiang Xu suddenly felt that the taste in the recipe was a bit bland and tasteless.
Jiang Xu pursed his lips, remembering the taste in his memory.
No wonder when the recipe for pan-fried buns appeared in the blind box, I almost didn’t even think about it and immediately decided to make this delicacy.
The memory in my mind is blurred, but my soul has never forgotten the satisfaction brought by the familiar delicious food.
In this case, why not replace it with the taste in memory.
Let's see if I can restore it. I'm really hungry for it.
After gathering his mood, Jiang Xu brought his attention back to his eyes.
The filling for the fried buns in the recipe is meat filling, which is also a very common filling.
However, Jiang Xu’s family has passed down that the fillings for fried dumplings include meat fillings, and often another filling is also used.
Carrot vermicelli with egg filling.
These three ingredients are readily available at the Aoba family.
However, if there is no standard recipe, there are no standard ingredients.
That is to say, there is no ration for which ingredient is more, which ingredient is less, and how much seasoning should be added.
In this case, the experience of the cook is more important.
What a coincidence, Jiang Xu has no experience at all.
But he still decided to make pan-fried buns with carrot, vermicelli and egg filling.
On the one hand, the taste in my memory is that Aoba's dumplings are actually filled with meat.
Before, he had no other choice but to choose minced meat.
However, although the two of them are now eating halberds, what they make is also dinner.
It's all meat filling, which is a bit too greasy.
One meat and one vegetable, a variety of flavors, more balanced.
There are still 7 minutes left before the second dough baking time.
Jiang Xu went to the kitchen first, took a handful of vermicelli, and boiled a pot of hot water to boil it.
Then I followed the previous method and started kneading the dough bit by bit based on my experience in the recipe.
Knead the dough until it is neat and tidy, with no unevenness on the surface and fairly uniform inside. Put it back into the basin, seal it, and wait for one hour to ferment.
Now, you can use Hua Luogeng's law of boiling water to start adjusting the fillings.
Pick up the soaked vermicelli, wait until the surface moisture of the vermicelli is drained, then grab it and place it on the cutting board.
Jiang Xu held up a knife and cut all the vermicelli sticks into small pieces about one centimeter long.
Insert the knife edge against the chopping board, sweep the vermicelli onto the back of the knife, and throw it into the basin aside.
After cutting the vermicelli, Jiang Xu quickly processed the carrots and chopped them into cubes.
Finally, there are eggs.
Jiang Xu cracked two eggs, sprinkled a little salt, and stirred evenly.
Go into the kitchen, take out the pan and pour the oil.
When the oil is 50% hot, pour in the egg liquid. When the egg liquid solidifies, use a shovel to break it into small pieces.
After taking it out of the pot, pour it into the basin as well.
Jiang Xu didn't even notice it himself.
His entire set of actions was done with full concentration and meticulous attention to detail.
Although there was no standard recipe, he acted without any hesitation and acted with ease.
The filling is ready, start mixing.
Following and imitating the figure in his memory, Jiang Xu's eyes gradually softened, and the hands that stirred the fillings became soft and strong. Each turn naturally turned the fillings that had not been stirred before, making the taste even.
After stirring for a while, I picked up a little of the mixed filling with chopsticks and tasted it carefully with the tip of my tongue.
Jiang Xu stretched out a hand and used a small spoon to take a small amount of salt, pepper and other seasonings. Without weighing them, he sprinkled them directly into the basin and continued to stir.
It was not a matter of skillful self-confidence, but some kind of mysterious feeling that convinced him that this was the most appropriate ratio of benefits.
The dough is still rising and needs another half hour.
Jiang Xu had to wait half an hour before he could start making buns.
The dough for dumplings does not need to be fermented and is much faster, so Qingye on the opposite side has already rolled out the dough and started making dumplings.
She picked up a thin round dumpling wrapper with one hand, scooped out a spoonful of meat filling with a spoon with her other hand, and sealed the dumpling with a beautiful texture with her flexible knuckles.
Each dumpling is small and exquisite, neatly placed together, plump and cute.
Jiang Xu thought for a while, and in order to avoid wasting time, he went to cook porridge first.
This is also very simple.
There is a small half box of light white rice and a small half box of bright yellow chestnut rice. The combination of yellow and white rice makes you very appetizing at a glance.
Pour in most of the water. Because I am not sure when Daizi will get off work, it may take a while, so I set it to low heat and slow cooking mode.
Back in the living room again, the dough is almost ready to ferment.
Following the recipe, Jiang Xu first sprinkled a layer of dry flour on the counter, and then poured out the slightly fermented dough.
After getting started, he realized that the purpose of drying flour was to prevent the dough from sticking to his hands.
Shape the dough into a cylinder and stretch it evenly.
Cut off the same length into small pieces.
The dough made according to the recipe is very soft, and Jiang Xu can flatten each dough with his hands, without the need for a rolling pin.
Only then did Jiang Xu understand why the higher the grade of dough, the better.
If the dough is still like the one he kneaded at the beginning, after it is pressed into dough, there will be many uneven little lumps, which will greatly affect the taste.
And to the extent of cleansing, you can avoid it to the greatest extent.
Also use a spoon to scoop out a full spoonful of filling and pour it on the dough.
Jiang Xu holds the dough with the palm of his left hand, presses the filling in slightly with his thumb, clamps the edge of the dough with the other hand, and keeps pulling until the dough is sealed.
A small bun is wrapped, white, clean and round.
Just wait until it is fully matured in the pot.
