If we must use malicious Western language to describe "turn the buns", it is, "My God! This is a dark dish like bread rolls and cereals!

Are Chinese people crazy? Or are they too poor?’

At least it looks like this on the surface... Grinding is wheat, and the flour used to make buns also comes from wheat, so the so-called grinding is wheat in wheat? It seems that even fools should think that this kind of thing will not be delicious.

However, the imagination of the Chinese people on the dining table is unparalleled. This cooking method, which is completely unimaginable in the eyes of the Russians, will be immediately put on magical wings...

In essence, it is true that milling is wheat, but the "milling strips" crushed by fresh green wheat grains are completely different from ordinary wheat. On the one hand, it also has the fragrance of wheat oil, but on the other hand, it has been "empty" by the millstone and has extremely strong adsorption power!

So if you want to make a good bun, you must first know how to ‘borrow oil’.

Because Crushing is a delicacy in this parallel world, Zhouzhou can only search for the most visible recipes on his mobile phone. The topic of how to "borrow oil" is actually very general, just like a dragonfly, but this is not difficult for him to have a basic cooking skill that has reached the second level.

Moreover, he is a special second-level chef with several top-level recipes and has made delicious food at the chef level. As long as the chef is normal, he can naturally "get through the same things". In addition, the fat man's bonding effect, Zhouzhou, who is willing to treat this delicacy with sincerity, quickly understood the mystery of "borrowing oil".

Since the rotation is a vegetarian thing, you have to borrow meat oil.

What he has to do is to invest an appropriate amount of shallots and garlic at the most appropriate time to clear away the little bit of greasy lard.

The lard residue that has been refined to 90% was taken away by Chen Yan. The lard residue on this heat is the most fragrant while it is hot. Adding salt or sugar is a delicious food in the world.

Chen Yan swears that this thing is definitely beneficial for weight loss. Experts say that lard is actually easier to degrade and healthier than vegetable oil! Moreover, after eating this thing, you will have oil and water in your stomach, so you can eat less carbohydrates and you won’t get fat if you eat less carbohydrates! So lard residue is the best weight loss food given to us by God!

Chen Yan's serious logic made the fat man stupid, but Zhou Zhou was too lazy to talk nonsense to her. Seeing that the lard had almost been refined enough, he took out part of the lard residue that had just reached 80% maturity.

Lard residue of this heat is not suitable for eating directly, but it is the best supplement for making buns or dumplings.

Zhouzhou then picked out the shallots in the lard and threw them away, poured them in the garlic, heated them on high heat for two minutes. After seeing that the garlic was fried golden, he took it out with a colander and let it sit aside and wait for cooling.

At this time, the lard has gone through the oil process of red onions and garlic, and has completely eliminated the greasiness and will produce a magical chemical reaction. Not only is the oil more fragrant, it will not make people taste the smell of onions and garlic. Even people who do not eat onions and garlic will not be affected in any way.

After the lard is warm, pour it into a large basin and turn it. When pouring, make the oil line soft and can be worn through copper coins. At the same time, stir and rotate it continuously so that the lard is evenly distributed in the filling basin. This is the complete oil borrowing process.

Then, mix in the chopped lard residue evenly, add some fine vermicelli, and egg skin...

After completing these tasks, Zhouzhou handed over this large pot of stuffing to Chen Yuanyuan. The tireless fat man would rotate the stuffing one hundred and eight rounds clockwise according to Zhouzhou's requirements.

One circle cannot be more, one circle cannot be less, this is called authentic!

Of course, the filling will not become more delicious because it just stirs 108 times. This is just a sense of ritual recognized by chefs; just like the ritual music advocated by Zhou Gong, when the atmosphere comes, faith comes, will there be faith, and if there is faith, will there still be confidence? Is a chef full of confidence still afraid that he will not be able to make a delicious food that everyone drools?

After the ‘authentic’ filling is mixed, the second key to ‘grinding the bun’ is coming, dealing with the bun skin.

Like Baiji Mo, the rice dumplings are used to use half-baked noodles, but the ratio of raw and cooked noodles has to change from 8:2 to 5:5. The flour produced in this way has the characteristics of easy-to-die noodles, and also has a raw and chewy texture.

Because the "grind buns" are essentially "using bread noodles", the texture of the meat oil will be more fragrant and glutinous, so the taste of the bun skin is very important. The semi-haired bun skin used is also essentially different from the common full-haired pork and green onion buns.

However, in Zhouzhou's view, the half-haired noodles used in the world's rolled buns are still a bit deficient, because among all the recipes that can be found, the half-haired noodles are fully mixed with the "kneading method", but there is a more practical process missing...

Zhouzhou was actually suddenly in a state of great fortune. When studying "turning buns", he used a food search engine to search for several famous bun recipes from his original world.

Since it is a bun from the original world, it is naturally impossible to avoid the famous Goubuli.

In the original world of Zhouzhou, the once famous Goubuli buns gradually became a famous pitfall in the 21st century; Goubuli Group actually turned this delicacy that had been passed down for nearly a hundred years into authentic "tourism food" and started a business. The result is conceivable. Even locals in Tianjin began to avoid it, making Goubuli really become a garbage of "Goubuli".

But Goubuli buns have also had their former glory?

In the original world of Zhouzhou, there was a popular song about Goubuli buns - "South hair is cooked, north perm noodles, and Goubuli fell from the sky."

Before Goubuli appeared, buns were divided into two major factions: "fabricated noodles" and "sanshen noodles".

The southern barbecue stew bun is the representative of the cooked noodles. It is best to choose rich and strong powder for fermentation. After the bun is ready, the skin of the bun will be as soft as a fragrant cake. It can sink with a light pinch, and it will not rebound for a long time. The filling uses a crispy and sweet honey stew, which is the most suitable for the taste of southerners.

The soup dumplings are also hot noodles. The soup dumplings on the first floor of Biancheng, Zhongzhou are relied on this kind of hot noodles. The buns made of them have fillings and soups, which taste interesting. Countless Russians were obviously so hot that they cried and called their parents, but in the end they had to stretch out their thumbs and say, "Enough enough." In fact, they couldn't eat enough no matter how much they ate.

The two factions of North Pork and South Pork represent the two major mountains of the Chinese bun industry. It was not until Mr. Gao Guiyou created the "Goubuli" bun, boldly mixing raw and cooked noodles into semi-skinned noodles, both from South Africa, and from South to North. It has both sweet and soft noodles and is suitable for digestion, as well as the characteristics of hot noodles, which can wrap soup with water and increase the taste of the buns.

It is precisely because it is not the north of South Africa, but also the great success of the north-south buns, that Goubuli buns have become a unique group in the original world of Zhouzhou. Since then, Chinese buns have entered the era of three-legged tyrants...

Zhouzhou was surprised to find that not only did not have Goubuli in this world, but also did not have the special semi-dressing noodles adopted by Goubuli!

What is completely different from the half-haired noodles in this parallel world is that the half-haired noodles used in Goubuli buns are not made of "kneading", but are "perming"!
Chapter completed!