Chapter 165 Where are you offering hada here? Make crab roe soup dumplings! [Please vote for me]

"So... you went around in a circle just because you wanted to eat crabs?"

Xie Baomin's expression was narrow and he thought his junior brother's behavior was a bit funny.

If you want to eat, just say so. No need to beat around the bush?

Lin Xu shook his head:

"I don't want to eat it, I just want to use it... I promised Yueyue to make crab roe buns for her a few days ago, but I never made time. Now that I see these crabs, I think of this."

"Can you make crab roe buns?"

"I know a little bit about it."

Lin Xu has stuffing techniques, dough kneading techniques, stuffing techniques, and experience in making excellent pan-fried soup dumplings. He can indeed make crab roe soup dumplings.

It’s just that crab roe buns require more steps than pan-fried buns and are more difficult.

For example, the skin jelly to be added to the filling cannot be boiled with ordinary water, but needs to be boiled with thick chicken soup. After boiling, the pig skin must be broken into pieces and added to the soup.

Only when this kind of jelly is put into soup dumplings will the rich and delicious soup be produced.

In addition, the skin of crab roe buns is not made using ordinary dough-making techniques.

Instead, it is a dough made by mixing half hot noodles with boiling water and half cold water with dead noodles. In this way, the dough can be greatly expanded while still maintaining sufficient gluten.

In "The Tip of the Tongue", the dough of crab roe soup dumplings can be used as a balloon to blow up, which refers to this kind of noodles.

Seeing that his junior brother didn't look like he was joking, Xie Baomin immediately picked up the net and fished out five or six big crabs from the pond, and then asked:

"Is it enough?"

"That's enough, that's enough...but senior brother, can you put it back first? I haven't boiled it yet."

This senior brother is more impatient than I thought.

"Yes, I forgot that crab roe soup dumplings need skin jelly...it seems that chicken soup skin jelly is also needed, right? Then go prepare it. You can fish it when you want to use crabs."

After saying that, Xie Baomin threw the crabs in the net into the pond.

A few crabs that had narrowly escaped death swam away quickly.

Use practical actions to prove that you are not drowning.

Returning to his stove, Lin Xu asked for some raw pig skins, put them into a pot with onion, ginger and cooking wine, cooked them, then placed them on the chopping board and used a kitchen knife to scrape off the impurities and grease on the pig skins.

After scraping, wash it twice with hot water.

Then he carried a soup pot and strolled to the cooking room to ask for chicken soup:

"Is there any chicken soup? I'll probably use half the pot."

When the cook in charge of making soup saw Lin Xu, he immediately said:

"Yes, yes, Master Lin, do you want clear chicken soup or thick chicken soup?"

I go!

It is truly a Diaoyutai restaurant, with two types of chicken soup available.

This is simply a paradise for food creators!

"Just thick chicken soup."

The cooks took the pot and filled it half full.

Lin Xu carried it back to his stove, put the pig skin into the chicken soup, then added a chive knot and a few slices of ginger, brought it to a boil, then turned down the heat and simmered.

This is a slow process.

But Lin Xu is not in a hurry, because the crab roe soup dumplings cannot be delivered through errands and need to be steamed and eaten immediately, so the best way is to wait for Shen Jiayue to come over after work.

If you steam it at that time, there will be more than enough time.

"Master Lin, there are guests who have ordered your cooking. They will come to eat at 11:30 in the morning. If you need to prepare anything, you can prepare it in advance. Don't miss the guests' meal time."

As soon as the heat on the stove was turned down, the head chef in charge of this area came over with an order form and informed us.

Lin Xu took it and looked at it. It was a copy of "Home", and the price of Diaoyutai was actually 699 yuan a copy, and this was a surprise early adopter price...

No wonder Wei Gan thinks the seaweed and egg drop soup in the store is cheap.

At this price point, there are two worlds.

"Junior brother, what's different about you is that you've already booked several tables in just a short time."

Xie Baomin was very happy.

Unexpectedly, the business in Building 2 started to improve as soon as my junior brother started working.

That's not my credit, that's his ability. You're just missing the mark by making it on the Diaoyutai... Lin Xu muttered in his heart, and just as he was about to get the ingredients for "Home", Xie Baomin said again:

"Let's start cooking later. Let's make two dishes for everyone to learn. You can also explain the essentials of making this dish, especially the dragon beard cake. Many people in the kitchen have never been exposed to it..."

Lin Xu didn't refuse either.

After getting the ingredients, start making it.

Last time it was a competition, so he did a bigger job.

But now, in order to make the dessert dishes in the store, the portions have to be more refined, so Lin Xu adjusted the placement. The shape of the bird's nest is more unique and looks more attractive.

There are many famous chefs in Building 2.

When we first started making sugar, everyone was a little bored.

But when Lin Xu took the still hot sugar in the pot and started making dragon beard cakes, everyone's attention was immediately attracted.

As expected of Master Lin.

My hands were actually not afraid of getting burned to this extent.

The culinary world respects strength.

Not being afraid of being burned is a manifestation of strength.

Seeing Lin Xu skillfully pulling the dragon beard cake, they were a little eager to try it. They always felt that the dragon beard cake was very similar to the dragon beard noodle.

The so-called dragon whisker noodles are made by stretching the noodles into a very thin state.

This kind of noodles will be cooked when scalded in water, so it is very suitable for the elderly or children to eat.

Lin Xu cooked more sugar today.

I just used a small amount of it.

When he finished making the Longxu Cake, the other chefs couldn't hold themselves back any longer. They grabbed a small ball of sugar that was still a little hot and imitated what Lin Xu had just done.

Roll the sugar into a long strip and then connect the two ends to make a bracelet.

Then slowly pull the bracelet apart to the maximum position.

Then set it into a double ring and continue to pull...

But when they suddenly come into contact with this kind of street food that is often seen in scenic spots or food streets, they are still somewhat unsure of it.

Either I used too much force and broke the ring, or I forgot to put it on the hot glutinous rice flour, causing the slightly pulled sugar to cool down and harden.

"Pull with force, don't pull hard."

"When the temperature drops, bury it in glutinous rice flour and cover it. Don't pull it hard when it can't move anymore."

"The temperature drops faster as you go further. Every time you pull it, you have to dip it in the glutinous rice flour to keep the sugar hot. This saves more effort."

Seeing everyone's interest, Lin Xu gave serious instructions.

The snack of Longxu Cake is quite interesting. Those who are good at making it know how to keep the sugar warm and soft, so it is effortless to pull it from beginning to end.

But those who don’t understand may end it early.

Or he puts all his effort into feeding and is so exhausted that he is sweating profusely.

While everyone was cooking, Wei Qian from Building 1 next door heard that Lin Xu had come to work, so he came over to visit. As soon as he entered the kitchen, he saw a group of chefs surrounding Lin Xu, pulling white things.

He was immediately confused:

"Where are you offering hada here?"

When he got closer, he saw clearly that it was Long Xusu.

I casually picked up the order form next to me and looked at it. Sure enough, someone ordered Lin Xu's original dish.

It opened right after I got to work, so it’s no wonder everyone followed suit.

Wei Gangang wanted to say hello.

The head chef not far away shouted to Lin Xu again:

"Add two more portions of "Jia", one at 12:00 sharp and the other at 12:20. Thank you for your hard work, Master Lin!"

Lin Xu: "..."

It’s just three portions and it’s already hard work. There’s really no pressure on you as cooks.
To be continued...