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Life-ending Steamed Bun ¡¤ 7

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    You can search for "Nine Drops of Water¡¤Corpse Investigation Department Series (7 volumes in total)" on Baidu to find the latest chapters!

    Our case starts with a person named Li Xiaotian.

    Li Xiaotian¡¯s life was mediocre and inactive. Like many ordinary people, his life¡¯s past can only be summarized in one sentence: ¡°Born in 1960, died in 2012.¡±

    If we have to mention the ups and downs in his life, then we have to start from the beginning.

    Li Xiaotian was born into a poor peasant. In order to make a living, his parents would make sugar buns to supplement the family income during the slack time. Li Xiaotian, who followed his parents on the streets since he was a child, learned this craft at the age of eleven or twelve.

    Li Xiaotian's father originally wanted him to inherit one-third of the family's land, but since he was a child, he had traveled all over the world, and his mind had long followed his footsteps and became impetuous. In order to get rid of the label of "farmer", 16-year-old Li Xiaotian was introduced by relatives.  Next, I worked as a waiter in a state-owned enterprise canteen.

    At that time, no matter what unit you were in, it was popular to eat from a big pot. As the saying goes, food is the most important thing for the people, so no matter what unit or department you were in, in that era, the canteen had an unshakable status.

    Although Yunxi City is located at the junction of north and south on the territory of China, its eating habits are still more north-oriented. In ancient times, there was a saying that "the south is as good as the north", so pasta is the main source of carbohydrates for Yunxi people.  Back then, Li Xiaotian's main job in the canteen was to make some home-cooked noodles with the master.

    Breakfast: steamed buns, noodle soup.

    ??Chinese food: rice, steamed buns, large pot dishes.

    Dinner: steamed buns, noodles, dumplings.

    Although they occasionally change their styles, most of them stay true to their roots.  Especially steamed buns, 1,000 are made a day, which is almost unbeatable.

    Li Xiaotian had the basics of making noodles since he was a child, but when he learned the craft from the master, he discovered that there was so much knowledge in a small steamed bun.

    ?According to the master chef, if a steamed bun maker wants to become famous, he must master a total of four skills.

    The first door is to choose materials.

    The main ingredient of steamed buns is flour. The quality of flour is directly related to the success or failure of steamed buns. Good flour must be identified from three aspects:

    The first is to look at color.  Good flour is generally milky white or slightly yellow.  If the flour is too white, it means there may be something wrong in it; if it is stored for a long time or gets damp, the color of the flour will deepen.

    The second is smell.  Fresh flour has a rich wheat aroma.  If the flour deteriorates slightly, it will inevitably have a rotten and moldy smell.

    The third is the feel.  Good flour has good fluidity and is not easy to deteriorate.  When you grab it with your hands, the flour will flow out from the seam of your hands. When you let go, it will not form a ball. It feels smooth and the flour will fly around when you tap it lightly.  Flour that is damp and contains a lot of water will be firm when kneaded and not easy to spread. It will feel hot inside and will easily become moldy and agglomerate.

    Knowing these three techniques, you can successfully pass the material selection level.

    The second door is making noodles.

    Before making noodles, one thing must be mentioned - "Old Noodles".

    When making steamed buns at that time, there was no ready-made yeast like now. A good ¡°noodle¡± was the key to fermenting the dough.  Although the dough is naturally fermented in the production of "Old Noodles", experienced chefs can still find the unknown secrets.  As the core of the entire canteen, Li Xiaotian's chef naturally has his own special skills in making "face".  According to his experience, if the dough wants to ferment quickly and well in a short period of time, one is the temperature and the other is the humidity.  The humidity has been accurately grasped when kneading the dough, so the only thing left is the temperature.  His unique secret technique is to heat the bottom of the pot with straw, then simmer it, put it in a basket, and cover it with dough. After 6 hours, the "Old Noodles" will be ready for use.

    Dissolve the prepared "noodles" with water, stir in the flour, and then knead the noodles.

    The first step in kneading noodles is to control the water temperature.  What Li Xiaotian's chef is best at is kneading noodles with cold water. The water temperature is strictly controlled at 25 to 30 degrees Celsius, so that the noodles come out elastic and chewy.

    After the water temperature is well grasped, the second step is to calculate the ratio of surface to water.  Under normal circumstances, the balance of flour and water should be 2:1, and during the process of adding water, you should not add enough water at one time, but follow the "three-step water adding method".  Pour the flour on the panel, make a depression in the middle, slowly pour in the water, and stir slowly with your hands.  When the water is absorbed by the flour, knead it repeatedly with your hands to turn the flour into many small dough pieces, also known as "snowflake noodles".  In this way, the flour will not have time to absorb the water and drip everywhere, nor will the batter stick to your hands and the board.  Then sprinkle water on the "snowflake noodles" and stir it with your hands to turn it into small lump-like dough, which is called "grape noodles".  At this time, the flour has not absorbed enough water and is relatively hard. You can cut the dough into pieces, and then wipe off the batter on the panel.His excitement was beyond words, as he seemed to have seen the days of "beauties in beautiful cars" in the future.

    "Young man, please come in and help me lift it." The man's slightly tired voice came from the courtyard again.

    Li Fei said "Okay" and loaded the woven bags into the car with great effort. 20 minutes later, Li Fei locked the car and asked again: "Brother, after loading, where can I send it?"

    "Well, I'll lead the way, you just follow me."

    "Yes."

    "Young man, you are a smart man." There was something in the man's words.

    "Don't worry, brother, we are all from Yao Village. I know what to say and what not to say."

    "Haha, since you can understand what I'm saying, I won't hide it anymore. Young man, give me a phone call. I'll come back to you if I have any work in the future."

    "No problem, xxxxxxxxxxx."

    "Okay, I'll call you." The man pressed the "dial" button.

    "Buzz buzz" Li Fei felt the vibration, "Brother, what's your full name? I'll note it for you later."

    ¡°In our line of work, we never use my real name. Others call me ¡®Sun Dapao¡¯, so you can just call me the same.¡±

    "Okay, Brother Big Cannon."

    Looking at the articulate Li Fei, "Sun Dapao" even liked it: "By the way, young man, what's your name?"

    "Umjust call me 'airplane'." (Remember this site's website address: www.hlnovel.com
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