I'm a dragon sparrow in Tokyo

Chapter 39 Stuffing
In the next little time, Jiang Xu decided to study and revisit the recipe for making fillings in the cookbook, as well as the taste of the finished product.

In the last moment of memory, the chef picked up a fried bun, put it in his mouth, and tasted the taste.

The hot filling is wrapped in the soft dough, and when you bite it off, the bottom surface is fried golden and crispy, and a gap is bitten out, making a crunchy sound.

The surface tastes soft around the wheat fragrance, the hot blanching filling that wafts the meaty fragrance is firm, and the crispy bottom skin that is fried golden yellow is crispy.

Experience several tastes at once, simply enjoy.

No matter whether you like pasta buns or not, as long as you have tasted them, you will nod with satisfaction and give them a thumbs up.

Let's follow this recipe later.

Jiang Xu licked his lips, aroused by greed.

It's true that I haven't eaten fried buns for a long time. When was the last time? !
Jiang Xu fell into deep thought, it seemed that he was before time travel, or to be more precise, he seemed to be in his hometown.

And since he was working alone in Jianghu, where all he ate were fried buns, he never had authentic fried buns again.

Jiang Xu was a little sad. In his previous life, his only concern was after he left, and he didn't have any nostalgia for that world.

Therefore, after crossing, he also reported the mentality of coming and being safe, without any thought of going back.

Everything in the past, except those memories, has also become a bubble.

Smash it, and recalled the taste. In contrast, Jiang Xu suddenly felt that the taste in the recipe was a little bland and tasteless.

Jiang Xu pursed his lips, he missed the taste in his memory.

No wonder when the recipe for fried buns was opened in the blind box, I almost didn't even think about it, and immediately decided to make this delicacy.

The memory in the mind is blurred, but the soul never forgets the satisfaction brought by the familiar delicacy.

That being the case, why not replace it with the taste in memory.

Seeing if I can restore it, I am also very greedy.

After clearing up his mood, Jiang Xu brought his attention back to his eyes.

The stuffing of the fried buns in the recipe is meat stuffing, which is also a very common stuffing.

However, the fillings of Jiang Xu’s family decocted buns have meat fillings, and in many cases, another kind of fillings will be added.

Carrot Vermicelli Egg Filling.

Aoba's family has these three kinds of ingredients ready-made.

However, without standard recipes, there are no standard ingredients.

That is to say, which kind of material is more, which kind of material is less, and how much seasoning should be put, there is no quantification.

In this case, the experience of the cook is more important.

Coincidentally, Jiang Xu has no experience at all.

But he still decided to make water-fried buns with carrot vermicelli and egg filling.

The taste in memory is one thing, the dumplings made by Aoba are actually filled with meat.

Before, he had no other choice but to choose minced meat.

However, although the two are food halberds now, what they make is also dinner.

It's all meat stuffing, it's too greasy.

One meat and one vegetable, a variety of flavors, more balanced.

It will take another 7 minutes before the second dough-making time.

Jiang Xu went to the kitchen first, took a handful of vermicelli, and boiled a pot of hot water to soak.

Then, according to the previous method, facing the experience in the recipe, bit by bit, began to knead the dough.

Knead until the dough is clean, without any unevenness on the surface, and the inside is quite uniform, then put it back into the pot, seal it, and wait for an 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 for the vermicelli to drain the water on the surface, grab it and put it on the cutting board.

Jiang Xu took a knife and cut all the vermicelli into small pieces about one centimeter long.

Insert the edge of the knife against the cutting board, sweep the vermicelli onto the back of the knife, and throw it into the basin beside it.

After the vermicelli was cut, Jiang Xu quickly processed the carrot and chopped it into cubes.

Finally, there are eggs.

Jiang Xu cracked two eggs, sprinkled a little salt, and stirred well.

Go into the kitchen, take out the pan, and pour the oil.

The oil temperature is [-]% hot, pour in the egg liquid, and when the egg liquid solidifies, use a shovel to break it into small pieces.

Pour it into the pot after it is out of the pot.

Jiang Xu didn't notice it himself.

His whole set of movements is full of concentration and meticulous.

Although there was no standard recipe, he acted without any hesitation, simply flowing.

The stuffing is ready, let's start stirring.

Following and imitating the figure in his memory, Jiang Xu's eyes gradually softened, and his hand for stirring the stuffing became soft and strong. Every turn naturally turned the stuffing that had not been stirred before, so that the taste became even.

After stirring for a while, I picked up some of the mixed filling with chopsticks, and tasted it with the tip of my tongue.

Jiang Xu stretched out a hand, took a small amount of salt, pepper and other seasonings with a small spoon, and sprinkled them directly into the basin without weighing them, and continued to stir.

He is not skilled self-confidence, but some kind of very mysterious induction, making him convinced that this is the most appropriate ratio of benefits.

The dough is still rising and needs another half an hour.

Jiang Xu had to wait half an hour before he could start making buns.

The dough of the dumplings does not need to be fermented, so the speed is much faster, so Aoba on the opposite side has already rolled out the dough and started making dumplings.

She picked up a thin round dumpling wrapper in one hand, and dug a spoonful of meat filling with the other hand. With flexible knuckles, she sealed the dumpling with a beautiful texture.

Each dumpling is small and exquisite, neatly placed together, full and lovely.

Jiang Xu thought about it, and in order to avoid wasting time, he went to cook the porridge first.

It is also very simple.

A small half box of light white rice, plus a small half box of bright yellow chestnut rice, two kinds of rice with yellow and white, one looks very appetizing.

Inject most of the drum water, because I am not sure about Daizi's off-duty time, so it may take a while, so I set it to low firepower, fine stewing and slow cooking mode.

Back in the living room again, the dough was almost fermented.

In learning the recipe, first sprinkle a layer of dry flour on the counter, and then Jiang Xu poured out the dough that had fermented slightly larger.

After getting started, he realized that the purpose of dry flour is to prevent the dough from sticking to hands.

Form the dough into a cylinder and stretch it evenly.

Separated by the same length, cut into small doses.

The dough made from the ratio in the recipe is very soft, and Jiang Xu can flatten the dough one by one with his hands, without the need for a rolling pin.

Only then did Jiang Xu understand why the higher the grade of the dough, the higher the quality.

If it is still like the dough he kneaded at the beginning, after pressing into a dough, there will be many uneven small bumps, which will greatly affect the taste.

And to the extent of cleansing, it can be avoided to the greatest extent.

Also use a spoon to dig a spoon full of fillings and pour them on the dough.

Jiang Xu held the dough with the palm of his left hand, slightly pressed the filling in with his thumb, and clamped the edge of the dough with his other hand, and kept pulling until the dough was sealed.

A small bun is wrapped, white and clean, round and round.

Just wait for the pot to fully mature.

(End of this chapter)