Chapter 165 Where Are You Leaving the Hada Here? Make Crab Roe Soup Dumplings! 【Ask for Monthly Ticket】

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

Xie Baomin's expression narrowed 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?"

"Know a thing or two."

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.

However, crab roe buns require more steps than pan-fried buns and are more difficult to make.

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 the usual dough-making techniques.

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

In "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? My skin is not boiled yet."

This senior brother is more impatient than I thought.

"Yes, I forgot that crab roe soup dumplings need skin jelly... It seems that we also need to use chicken soup skin jelly, 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 pool.

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 and cooked them for a while, 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’s truly a Diaoyutai restaurant, with two kinds 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 get off work.

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

"Master Lin, there is a customer who has 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 customer's 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 to inform.

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 Qian thinks the seaweed and egg drop soup in the store is cheap.

At this price point, there are two worlds.

"Junior brother, you are different now that you are here. It has only been so long and you have already booked several tables."

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 from. 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 to make it into a dessert dish 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.

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

The culinary world is all about 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 is cooked by scalding it in water and is very suitable for the elderly or children.

Lin Xu cooked more sugar today.

I just used a small dollop of it.

When he finished 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 Lin Xu's behavior just now.

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 came into contact with this kind of street food, which is often seen in scenic spots or food streets, they were still somewhat unsure of it.

Either the ring was torn off because of too much force, or the ring was forgotten to be covered with hot glutinous rice flour, causing the slightly pulled apart 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.

Longxu Cake is an interesting snack. 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 will either break it off early.

Or they put all their effort in sucking the milk and were so tired that they were sweating profusely.

While everyone was cooking, Wei Gan 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 leaving it here to offer hada?"

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 as soon as I started working, so it’s no wonder everyone followed suit.

Wei Gang was about to say hello.

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

"Add two more portions of "Jia", one at twelve o'clock and the other at twelve and twenty. Thank you for your hard work, Master Lin!"

Lin Xu: "..."

It’s just three servings and it’s already hard work. There’s really no pressure on you as cooks.

When it comes to Lam Kee Food, three portions are nothing, not even worth shouting about. The portion is too small, and shouting out will cost you the portion.

"Hey, there are already three portions. Master Lin is amazing."

"Yes, it's rare to order three portions of this kind of dessert dish so quickly."

"I must have heard that Master Lin is coming today. Everyone came here to taste it."

"..."

The chefs were busy making Longxu Cake while whispering, which made Lin Xu feel very happy. With Dundun here, there must be more than three servings today.

really.

While he was chatting with Wei Qian while holding a tea cup.

Two more reservations.

In addition to Lin Xu's "Home", there are other chefs' specialty dishes that have also been ordered by customers.

After everyone finished making the dragon beard cake, Lin Xu made caramel pumpkin bars and egg yolk baked pumpkin balls. After they were done, he started teaching everyone how to arrange the dishes.

For the chefs at Diaoyutai, caramel pumpkin bars and egg yolk-baked pumpkin balls are not too difficult. They usually make similar dishes.

But when it comes to presentation, there’s something to be said for it.

It is so important that when cutting pumpkin strips, you must first conceive the shape of the entire plate. Some pumpkin strips need to be cut into curved shapes, some need to be longer, and the support ones need to be slightly thicker. These all need to be taken into consideration. .

Lin Xu fiddled with the caramel-covered pumpkin strips with chopsticks, and a delicate bird's nest prototype appeared on the plate.

Then put the dragon's beard cake that has been slightly set, and then add the egg yolk baked pumpkin balls, and the dish is officially completed.

"Oh my god, she's so beautiful!"

"Master Lin's craftsmanship is really amazing!"

"It's both delicate and beautiful, and the key taste is different, which is great."

Looking at this beautiful dish, everyone admired it and reviewed the recipe, then returned to their respective stoves to start practicing.

Before the afternoon rush hour comes, practice two more times.

The biggest difficulty of this dish is the bird's nest made of dragon beard cake and the bird's nest made of caramelized pumpkin strips. It can even be said that the whole dish is won by its appearance.

So be sure to practice over and over again.

Even come up with your own style while practicing.

Wei Gan had to go to work, so he came over to visit for a while and then went back, while Lin Xu started preparing the ingredients for lunch.

Eleven o'clock in the morning.

The pork rinds in the chicken soup are ready.

He took the pork skin out of the chicken soup and picked out the green onions and ginger.

Cool the pig skin and smash it into pieces, then put it into the chicken soup again, turn up the heat and simmer it, and skim off the foam and scattered oil.

When the foam stops floating out, turn off the heat and pour it into a basin.

Then take it to the cold storage for cooling.

noon.

After Lin Xu finished the few dishes he was responsible for, he went to the aquatic area to catch a few crabs and then took them to the steaming room.

As soon as the chef inside saw Lin Xu, he quickly said hello:

"Master Lin, are you going to use crabs?"

"Yes, I'm going to try making some crab roe buns. I'll just leave them here for you guys, right?"

"Put it here. I'll bring it to you after it's steamed."

Lin Xu likes this place more and more.

All you need to do is give instructions. You only need to take action in key steps, and you can do other things at other times.

Even when you are just making chicken soup and jelly, you can directly ask the cook in the cooking room to do it.

Gee, no wonder people go to higher places. This kind of work process is something you will never experience in a small restaurant.

He was about to take a rest when he returned to his stove.

The head chef who informed the order before came over:

"Master Lin, the customers are very satisfied with the dishes you cook. They want to take a photo with you. Is it convenient for you now?"

group photo?

Lin Xu didn't expect that these high-end people still have this habit of eating.

He shook his head and said:

"It's not very convenient...let's do it next time."

After getting this started, other customers will definitely ask for photos.

It's better to cut it off directly from the source.

The head chef smiled and said:

"Okay, I'll notify the front desk to answer the guest."

Restaurant front desk.

After Shu Yun received the notice, he immediately went to the snack room to get a snack, then took it to the table of customers who asked for a photo, and said softly:

"I'm sorry, everyone. Our Master Lin is busy in the kitchen and has no time to spare. He specially asked me to send you a small snack and apologize to you all."

Several customers looked a little regretful and suggested that we take a group photo next time.

They really liked the "Home" dish made by Lin Xu. The shape was really love at first sight.

They already knew the story behind this dish. In such a tense competition environment, they were able to cook such a dish that turned defeat into victory without any distractions. It was exciting to think about it.

"Master Lin, the crabs are steamed. Do you need help taking them apart?"

"Oh, no need, I can do it myself."

in the kitchen.

The chef in the steaming room quickly delivered the steamed crabs.

Lin Xu was chatting with Shen Jiayue and asked her how her lunch was today. She subconsciously rejected the offer of the cook in the steam room to help open the crabs.

Wait until the other person leaves.

He looked at the crabs on the tray and realized he didn't know how to open them.

Just at this moment, Xie Baomin came over:

"Is it steamed? Do you want me to help you open it? You probably don't need to. Maybe you are better at opening crabs than me."

Lin Xu: "..."

Senior brother, if you want to help, just do it. How can I stop you?

But when it came to this, Lin Xu had to use the few remaining points to redeem the excellent crab-breaking technique from the points mall.

Then the points bottomed out again.

He took a pair of small kitchen scissors, turned the steamed crab over, opened it from the belly, and removed the stomach pouch and other inedible parts.

Then break off a crab claw and carefully scrape the crab roe in the belly into a bowl.

After scraping, take a small bowl and put the crab meat into it.

He tore it apart very finely, removing all the meat from the crab claws, crab legs, crab legs and other parts. Xie Baomin looked at it in amazement:

"The Central Plains is not a crab-producing area. Logically speaking, your crab removal techniques should be very unfamiliar, but with this technique, fishermen who live on the edge of Taihu Lake can only do this at most, right? That's awesome, junior brother!"

Lin Xu rolled his eyes helplessly.

I don’t really want to talk to you right now, senior brother.

I spent all the points I had and then made sarcastic remarks here. I'm pretty good at killing people and killing people.

After taking apart all the crabs.

Lin Xu chopped up the crab meat, mixed it with the crab roe, and added some ginger juice.

Logically speaking, some minced ginger should be cut into it, but my baby Shen didn't like the taste of ginger, so I used ginger juice instead.

Well, since it was made for her.

Naturally, it has to be seasoned around her.

After adding the ginger juice, add a little salt, light soy sauce and fine sugar for seasoning.

The steaming time of crab roe soup dumplings is usually five to eight minutes. The steaming time is very short. Putting ordinary white sugar in it may not melt it, so you need to use fine sugar for seasoning.

In this way, the sugar granules will melt with a little heating and will be integrated into the soup, adding to the umami flavor of the soup.

In addition to fine sugar, you can also use soft white sugar.

However, soft white sugar tends to clump when put into the filling and is not as easy to use as fine sugar.

After mixing the fillings.

Lin Xu covered it with plastic wrap and sealed it in the refrigerator compartment.

Then it chopped some pork filling.

If there are only crab roe and crab meat in the crab roe soup dumplings, the umami flavor will be too strong and it will give people an overly fresh feeling, so some pork filling should be added to the filling to neutralize the umami flavor.

And add some fragrance to make the fresh flavor of the fillings integrated and unified.

The pork stuffing should not be too fat. It is best if it is 30% fat and 70% lean.

After finely mincing the meat, beat it with onion and ginger water and put it in the refrigerator.

Four p.m.

Lin Xu brought some high-gluten flour and started using it for the crab roe soup dumplings.

Spread the flour in a basin, then draw a Mercedes Benz logo and divide the flour into three parts.

Then prepare a bowl of boiling water and a bowl of cold water. Add salt to the two bowls of water and stir them.

Use salted boiling water to stir two parts of the flour into dough, then use cold water to stir the remaining part of flour into dough.

After mixing, knead it into a dough with your hands.

The dough needs to be kneaded for a while, so that the dough of the soup dumplings will have better extensibility and gluten.

Let the dough rise for half an hour.

When it was half past four, Lin Xu brought over the solidified chicken soup skin jelly and chopped it into pieces, and then brought over the pork filling and crab roe filling.

The three fillings are mixed together.

There needs to be more skin jelly so that there is more soup.

Stir the filling into a large ball of crumbled jelly.

Bring the risen dough over and start rolling it out for filling.

The dough needed to make crab roe soup dumplings is very large, as big as a palm. It is not easy to roll it out thinly and evenly with a rolling pin, and it also has to be thick in the middle and thin on the edges.

The edges of the rolled out dough should be slightly wrinkled, so that the dough meets the requirements.

Holding the dough in his hands, Lin Xu scooped out a large spoonful of filling and put it in, then pinched the dough to tighten it little by little, and made 32 fine pleats.

Just like this, a crab roe soup dumpling is ready.

the other side.

After getting home early, the three members of the Shen family changed their clothes, then got into Shen Guofu's Bentley and drove to Diaoyutai for dinner.

The family of three are all dressed very formally. After all, they are going to have dinner at a formal occasion today, so they can't be careless.

Moreover, it was the son-in-law's first day at work. As the father-in-law and mother-in-law, how could we embarrass him?

"Do you remember the last time I ate pan-fried buns and I mentioned the crab roe buns? Xu Bao made them for me today. No matter how they taste, don't forget to praise them!"

Shen Jiayue sat in the back seat of the car and gave instructions to her parents.

Her words made Shen Guofu and his wife look at each other.

Did this stupid girl of my own save the entire universe in her previous life? How come she met such a boyfriend who dotes on her so much?

Shen Guofu said:

"Honey, after you meet the old lady in a few days, you should contact your mother-in-law and settle the marriage quickly. If you don't have a house, I will buy it. We will definitely occupy such a good son-in-law..."

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Yesterday, my brain was groggy. I originally thought that the daily ten thousand was coming to an end, but after I woke up, I was full of energy. Today is another day of updating ten thousand words. This chapter has 5100 words. Please vote for me, brothers!