“Li Qingxi’s steamed buns?” Qin Yiyue called out first. He admitted that Li Qingxi’s steamed buns were indeed very good. In order to learn why these steamed buns had such a unique taste, he even went to work in Li Qingxi’s steamed bun shop. In the end, he understood that the unique taste of these steamed buns was due to the horse lettuce, but… although these steamed buns were delicious, they were not up to standard after all, and were completely inferior to the countless other exquisite steamed bun making methods.
The opponent is the Jade Buns from Shenghua Garden, and Ye Chui is using this inferior specialty bun to compete with the opponent... Isn't this a bit too risky
Qin Yiyue couldn't help but said to Ye Chui: "Boss... let's change to other types of buns."
"Yes, Master." Han Yuyan also felt that it was a bit risky. "I heard Grandpa talk about the jade buns in Shenghua Garden. He also said that this kind of buns are delicious. Is it a bit too risky to compare Li Qingxi's horse lettuce buns with this kind of buns?"
"Boss, I do know some special bun recipes that may be comparable to these jade buns." Qin Yiyue followed up.
Having traveled all over the country over the years, he has indeed seen many delicious buns.
But Ye Chui smiled and shook his head: "Just use these Li Qingxi buns, don't worry, I'm mentally prepared."
Ye Chui is naturally a master at making steamed buns. In his previous life, he had mastered all kinds of steamed bun making methods from all over the world, including Goubuli steamed buns, xiaolongbao, soup dumplings, beef pan-fried dumplings, barbecued pork buns, etc. Ye Chui has mastered the most delicious methods of making various types and flavors, and many of the meat recipes for these steamed buns are sure to crush the opponent. But what's the point of making this kind of steamed buns in the competition even if you win
Moreover, this method uses the bun filling to win, and Yin Yuehua may not necessarily be convinced of defeat afterwards, thinking that Ye Chui won by relying on the bun recipe, so Ye Chui chose this not-so-outstanding bun making method and used this bun to defeat Yin Yuehua, which can truly make Yin Yuehua completely convinced.
What he wants is a crushing victory, not just victory.
Han Yuyan and Qin Yiyue were still a little worried, but An Xiaoxiao supported Ye Chui: "The taste of those buns is really delicious. Master will definitely win."
"Xiaoxiao, you haven't eaten the jade buns from Shenghua Garden, so you don't know how wonderful they taste..." Han Yuyan said helplessly, but then sighed, "But since Master has such great confidence, let's wait and see. Anyway, I believe in Master." The sister laughed, "Master, let me help you. What do you want me to do?"
"Dayu, go and bring me in those horse lettuces that are drying outside." Ye Chui said with a smile. After learning that the secret recipe of Li Qingxi's steamed buns was horse lettuce a few days ago, Ye Chui specially dried some. Because no one had lived in the courtyard at the back for a long time, a lot of weeds had grown wildly in the yard, including a lot of horse lettuces. When dealing with the yard, Ye Chui did not waste the weeds, but specially picked out the horse lettuces and dried them into dried vegetables.
Then Ye Chui assigned tasks to Qin Yiyue and An Xiaoxiao. He asked Qin Yiyue to help him knead the dough first, while An Xiaoxiao helped Ye Chui prepare some necessary seasonings. As for Ye Chui, he took out a piece of fresh pork from the freezer.
The pork was just slaughtered and delivered this morning, so it was very fresh, and Ye Chui specially selected a piece of pork tenderloin.
The sandwich meat is the part of the pig's hind leg without ribs, and it is also divided into soft pork belly and lower pork belly. The meat in this area is softer, with three layers of lean meat and two layers of fat sandwiched together, so it is also called five belly three layers. The skin is thin and easy to burn, so it is most suitable for making meat filling.
After taking out a piece of sandwich meat, Ye Chui put it on the chopping board, took out his chopping knife from the cabinet on the side of the kitchen, and finely chopped the meat into minced meat - the chopping knife was very sharp and it was also very convenient for cutting meat stuffing.
When the chefs on the opposite side saw Ye Chui using the chopping knife to cut the meat filling, their eyes lit up.
"That's the legendary Zhan Xiang, right? It's really extraordinary."
"Humph, Ye Chui is so lucky to have obtained this kind of kitchen knife at such a young age. If it were me, I'm sure my cooking skills would improve significantly if I had this kind of kitchen knife!"
"That's right. The kitchen knife used by Master Miao is only a mid-quality one. This kitchen knife must be the main reason why he was able to beat Master Miao!"
- They didn't know that Ye Chui didn't even use a kitchen knife to make the green snail shrimp dish in yesterday's competition...
"According to our plan, Zhang Hao will compete with him in knife skills later, but since he has this kitchen knife, doesn't that mean he has an advantage?"
"It's okay. When we compete later, we will ask him not to use the kitchen knife. Otherwise, it will be too unfair!"
"That's right!"
The chefs discussed in low voices for a few sentences and then began to help Yin Yuehua, not paying any more attention to Ye Chui.
Gao Yuesheng's secretary, who was standing at the kitchen door, told Gao Yuesheng all the situations here. Gao Yuesheng was extremely proud after hearing it: "The recipe of Shenghuayuan's jade buns is something I bought specially from a bun shop in Xi'an. In the past eight years, jade buns have become one of the signature dishes of Shenghuayuan. Yin Yuehua can make the most perfect jade buns. It's wishful thinking for Ye Chui to win her over!"
Ye Chui did win against Miao Shengsong, but the competition with Miao Shengsong was in cooking, and steaming buns is a commercial job, a basic job in a restaurant, which is different from cooking. Even Miao Shengsong felt inferior to Yin Yuehua's buns. What capital did Ye Chu have to win against Yin Yuehua
"Arrogant, really arrogant." Gao Yuesheng's mocking voice kept coming from the other side of the phone, as if he was convinced that Ye Chui could not win this white case competition.
In the kitchen of Manhan Building, Han Yuyan had already brought the dried horse lettuce that Ye Chui had specially prepared.
At Ye Chui's request, Han Yuyan carefully picked the weeds from the dried vegetables, and then soaked the horse lettuce in warm water. At this time, Ye Chui had already cut the pork into minced meat. The minced pork on the chopping board was red and white, evenly distributed, showing Ye Chui's excellent knife skills.
An Xiaoxiao also cleaned several kinds of vegetables according to Ye Chui's request, including some cabbage, mustard greens, and even some cucumbers and peas - Ye Chui wanted to make dumplings, so of course he couldn't make the filling according to Li Qingxi's dumplings. This filling was something he created himself.
That’s right, it’s Xianchuang.
Ye Chui wants to use his newly created buns to compete with Shenghuayuan’s signature jade buns!
Ye Chui has this confidence because he is very familiar with buns of various flavors. As a traditional Chinese delicacy, Ye Chui put a lot of effort in this area in his previous life. He even brought some lost bun making methods back to the light of day through his own efforts and experience.
Here in Han Yuyan, the dried lettuce has been soaked in water, gradually absorbing water, loosening the branches and leaves, and hanging down to filter out the water. It is then cut into chopped vegetables and mixed with several other vegetables. These vegetables are blended according to a certain ratio, and the cucumbers and peas are almost negligible. Both ingredients are used for seasoning.
Among the meat fillings, pork filling accounts for a large proportion, and the beauty of steamed buns lies in the meat.
After the meat filling was prepared, Ye Chui poured a spoonful of olive oil into the meat filling, and then took an egg and beat it directly into the meat filling.
Beating eggs is also a way to season the meat filling. The egg white and yolk can perfectly act as a fusion agent, making it easier for the meat filling to condense together and be wrapped in the dough. After being heated, the egg yolk adds a layer of fragrant taste to the meat filling.
Of course, not all meat fillings are suitable for seasoning with eggs.
The finished meat filling is green, red and white in color, and it looks very attractive at first glance.
The next step is to prepare the bun skin.
Qin Yiyue has already prepared the dough. The dough for making dumplings needs to rise, and rising takes time. But in the current situation, there is probably not much time to wait for the dough to rise.
Ye Chui glanced across and saw that several chefs from Shenghuayuan had already started rolling out the dough - the bun skins for the Jade Buns, which did not require leavening.
This kind of bun is somewhat similar to soup dumplings. The bun skin is very thin but has enough toughness. It is made directly from dead dough.
If you want the dough to rise, you have to wait at least thirty minutes. The so-called rising of the dough means allowing the yeast to fully multiply and produce gas to make the dough expand. However, Ye Chui can also use the method of continuous kneading to make the dough reach the conditions for rising. However, this method obviously has great requirements for kneading the dough - he puts the dough on the chopping board and then begins to knead the dough continuously.
This is a strenuous job, and soon Ye Chui felt his wrists sore, so he asked Qin Yiyue to continue, followed by Han Yuyan. After waiting for ten minutes, the dough had become as smooth as jade and had a very white color.
When you tear off a piece of the dough, you can feel that it is soft and elastic.
Ye Chui nodded with satisfaction.
"That's all. Then we'll make the dumplings. Da Yu Xiao Xiao, go set up the steamer and we'll start steaming them in a moment."
After Han Yuyan and An Xiaoxiao were busy, Ye Chui began to make the dumplings. Qin Yiyue was very knowledgeable in this area. He kneaded the dough into dough sticks, cut them into equal sizes, and rolled them into dough wrappers with a rolling pin. Ye Chui carefully wrapped the dumplings into semicircular shapes, which were a little different from ordinary dumplings.
"Why is this bun wrapped like this?" Qin Yiyue asked in surprise, "I'm afraid it will be similar to steamed buns after steaming?"
"You don't understand this, do you?" Ye Chui said with a smile, "According to the Seventh Revision of the Classical Draft, the original name of steamed buns was mantou. In the barbarian land, people offered sacrifices to gods with human heads. When Zhuge Liang conquered Meng Huo, he ordered bread and meat to be used as human heads for sacrifice, which were called mantou. Mantou gradually evolved into steamed buns, which is the origin of the earliest steamed buns. In fact, the steamed buns we call steamed buns originally referred to steamed buns - so this type of steamed bun is the most authentic steamed bun appearance." (~^~)