PFC Chapter 191 All Failure Experiences
Chapter 191 All Failure Experiences
However, the jelly for soup dumplings does not contain pig skin. Instead, the jelly is made from the soup boiled from the pig skin. This way, it can be turned into soup again after being steamed.
Sun Dehai mentioned at the time that the skin jelly in some stores seemed to be made by crushing the skin and soup together, then filtering it, and then freezing the filtered soup into skin jelly. It was not known whether this was to save on ingredients or for the taste.
Since it was her first attempt, Zhao Xiaojing decided to try both.
While waiting for the pork skin strips to come out of the pot, Zhao Xiaojing had already kneaded the dough. After letting it rest for half an hour, she wrapped it in plastic wrap and put it in the refrigerator.
It takes time for the jelly to freeze, so Zhao Xiaojing simply continues to learn the course on starching and battering.
The system's virtual space is the front-end module of the learning module. Although the two modules have different functions, there is no conflict when used together.
For example, Zhao Xiaojing can now continue to enter the learning module in the scene that has been saved in the virtual space. The time flow is consistent, and then exit the learning module and enter the virtual space. The ongoing food production will not be affected.
Due to her basic knowledge of deep-frying skewers, Zhao Xiaojing learned the battering course very quickly and entered the graduation stage in just a few days.
Three hours later, Zhao Xiaojing passed the last level and the system sounded the upgrade reminder again.
【ding~】
[After system evaluation, the current cook level is 21 (beginner, a novice with minor accomplishments, the maximum level is 100). This upgrade will earn you 600 system coins and 5000 cash! ]
Zhao Xiaojing smiled again and watched the virtual teacher leave. She turned around and switched herself out. After soaking the scallion, ginger, star anise and peppercorns to make scallion and ginger water, she opened the refrigerator to check the condition of the pork skin jelly.
The freezing function of the system refrigerator is excellent, and the white soup has turned into a jelly-like solid.
Zhao Xiaojing took out two portions of pork skin with satisfaction, and chopped them up with the quick module. At the same time, she also processed the pork with a 30% fat and 70% lean meat ratio on the side into minced meat.
Then use the module to clean and chop the water chestnuts, as well as auxiliary ingredients such as chopped green onions.
Anyway, it’s just the experimental stage, and the main purpose is to save time, so Zhao Xiaojing doesn’t pursue the taste of her own chopped stuffing.
Zhao Xiaojing had a hard time mixing the stuffing.
The previous mixed cabbage was okay, she had eaten it before, so she had a reference when replicating it.
But she had never seen this water chestnut soup dumpling before, and had no idea of the proportion of the fillings inside, what it tasted like, or even how the soup dumplings were made. She just followed Hou Guihua's ugly bun recipe and added more jelly. Everything was made up behind closed doors.
She also looked for soup dumpling shops in Jiangcheng on the map and found 209 in total, but when she checked the food app, none of them sold water chestnut soup dumplings.
The morning before yesterday, when I was going home after practicing Tai Chi, I made a detour to the highest-rated soup dumpling shop nearby and bought two ordinary pork soup dumplings to try. I ate one on the spot and took one back to give to Su Yuchen. They both felt that the taste was average. It basically didn't feel like drinking soup, it just had a little juice.
Since she couldn't figure out the proportions anyway, Zhao Xiaojing decided to try it all at once. She divided the two portions of jelly into two portions each, which made a total of four portions, and also divided the chopped water chestnuts and meat filling into four portions.
Then mix the minced meat, jelly and water chestnuts into fillings in different proportions.
Then take out the dough that has been proofed in the refrigerator, cut it into pieces, roll out the dough, and make dumplings.
A total of 16 kinds of buns were made using several different proportions. Zhao Xiaojing marked each bun one at a time and then started steaming them.
Because she didn’t know the steaming time for the soup dumplings, Zhao Xiaojing only steamed two the first time.
It takes 12 minutes to steam the buns, and they need to be simmered for a while after turning off the fire. However, the soup dumplings are small, so Zhao Xiaojing turned off the fire after 10 minutes.
After turning off the fire, I put on gloves and opened the steamer to take a look. Wow, both of them were ripped open and the soup had leaked out.
Zhao Xiaojing took out the two buns with a smile on her face and tasted the broken skin and filling.
The water chestnuts are quite sweet, and steaming them with the meat does enhance the taste, but the soup has flowed away, and I didn’t taste the jelly soup. The overall feeling was not amazing, and it tasted like an ordinary steamed bun.
Come again!
Zhao Xiaojing put two buns back in the buns and steamed them for only five minutes this time.
Five minutes later, Zhao Xiaojing opened the pot again and raised her mouth as she looked at the two intact soup dumplings with different degrees of collapse.
No skin broken, first step successful!
Zhao Xiaojing picked up the chopsticks and carefully picked up one of the buns that had collapsed less. As soon as she picked it up, she could immediately feel the soup inside was crumbling, and the entire bun skin began to deform slightly.
Zhao Xiaojing opened her eyes wide with excitement, ready to observe it more carefully.
However, the soup dumpling instantly broke in mid-air where the chopsticks were holding it, and the soup splashed all over Zhao Xiaojing, and the remaining dumpling skin and filling also fell to the ground with a plop.
……
Now I can’t even taste the stuffing.
Zhao Xiaojing simply cleaned up the ground, regrouped, and began to focus on another soup dumpling that had collapsed more severely.
This time, he directly extended the bowl to the side of the steamer, and no longer used chopsticks to hold it around the waist. He wiped his sleeves and prepared to pick it up.
However, the moment Zhao Xiaojing picked it up, the skin of the dumpling broke again and the soup flowed out again.
Zhao Xiaojing was scalded and she gasped, but her first reaction was not to shake her hand off, but to quickly lick her fingers.
The soup was light, with a taste of gravy, which was neither unpalatable nor very delicious.
Zhao Xiaojing frowned, thinking without caring whether it was hot or not, and took another bite of the broken filling.
I spat it out after chewing it a few times. Not only was it hot, but the water chestnuts and meat filling were not cooked at all!
Zhao Xiaojing stared at the buns with disdain and wiped her mouth. The buns looked intact after being steamed for five minutes, but the skin would break if moved. The soup tasted like ordinary gravy, not as delicious as she had imagined. The water chestnut filling only had a different texture, and it didn't seem to be anything special.
All in all, these two pots of steamed dumplings were useless, and all they accumulated were experiences of failure, which made people even more confused.
赵晓婧微皱着眉头看着剩下还没蒸的12个包子，思考几分钟后又分别蒸8分钟马上揭锅盖；蒸5分钟关火再焖5分钟；蒸五分钟关火焖10分钟；蒸6分钟焖10分钟等等各种方法做了试验。
Two hours later, Zhao Xiaojing fell silent as she looked at the pile of broken soup dumpling skins in front of her.
Who would have thought that even after trying 16 kinds of buns in ten different steaming methods, and finally steaming the buns one by one for more testing opportunities, the skin still broke as soon as the filling was cooked. As long as the skin was intact, the filling inside was not cooked, and the integrity of the skin could not be violated in the slightest, and it would start to break to varying degrees once it came into contact?
I knew the task was difficult, but I didn’t expect that making a complete soup dumpling would be so difficult just after the first step!