novelhk Chapter 245 Weird Kitchen Utensils
Chapter 245 Weird Kitchen Utensils
After kneading the dough, place a cloth over the basin and put it into the pot of boiling water.
Jiang Ci touched the water in the pot, it was warm and a little hot, "This temperature is fine, turn off the fire in the stove."
"Okay." The person standing next to him pulled out the few remaining firewood in the stove and stuck it into the ash below. He was really quick-witted!
"Now let's talk about the various types of porridge and what to add to them."
They went out first. In order to make it easier for them to taste the dishes these days, a slightly larger square table was placed at the kitchen door.
Jiang Ci spoke slowly, and Ji Zhangqiu, who was in charge of cooking porridge on the other side, listened carefully and took notes with a pen and paper in his hand.
"Next is corn porridge. When boiling water, soak the washed rice for 15 minutes. After the water in the pot boils, add the rice first. At the same time, turn the heat down to low and cook for 15 minutes before adding corn kernels and sugar. During this period, stir the rice in the pot from time to time to prevent it from sticking. After adding the corn kernels, cook for another 15 minutes before serving.
The porridge is cooked in the restaurant's kitchen. After it is cooked, it is scooped into a bucket and then the next pot of porridge is made."
Jiang Ci explained all the general methods of making porridge, and Ji Zhangqiu wrote them down. Now they began to practice them.
When Jiang Ci arrived at the kitchen, she realized that many ingredients for making porridge were missing.
Jiang Ci made a list and asked people to go out and buy them.
However, the ingredients for making corn porridge and rice and millet porridge are available, so let's make these two first.
"Although rice porridge is not as distinctive as the others, it can be made all year round and the cost is not high. You will need to make more and less rice porridge based on your own observations. Now is the time when the ingredients are more abundant, so you can make less rice porridge."
"Okay, I've written it all down."
Here, we don’t need to wait until the rice and millet porridge comes out of the pot before we start cooking the corn porridge.
After the corn porridge is cooked, I start to cook the millet and pumpkin porridge. Several ingredients are used at the same time. If I wait until one pot is cooked, taste it and then cook the next pot, I really don’t know how long it will take to teach them.
This way, the pots of porridge come out of the pot at different times, and they can savor each pot of porridge carefully.
After tasting all these dishes, Ji Zhangqiu added all the details of watching Jiang Ci making porridge on the piece of paper he just remembered.
Jiang Ci took it and took a look at it, remembering it in great detail.
"Please keep this piece of paper. Don't lose it. If someone finds it, it will be a big deal."
Ji Zhangqiu's hand paused for a moment when he just got the paper. It seemed that he had not thought of this and was a little nervous.
"I...I'll just take a closer look at it in the next few days, remember all this firmly in my mind, and then burn this piece of paper."
In total, I have to teach him how to make five kinds of porridge: corn porridge, rice and millet porridge, pumpkin porridge, eight-treasure porridge, and mushroom and lean meat porridge.
Ji Zhangqiu raised a question, "There are five kinds of porridge, two salty soups, and soy milk. Do we have to make so many kinds of porridge every morning?"
"Oh! I forgot to tell you about this. I plan to serve soybean milk, spicy soup and satang every day in the restaurant. For the other two kinds of porridge, I will arrange them in a regular pattern and post them outside so that customers will know what porridge is served every day. If the season changes and corn porridge and pumpkin porridge are no longer available, I will make changes."
After hearing this, I couldn't help but sigh, "This method is good!"
In this way, the porridge sold in the restaurant will have more flavors, and there is no need to worry about making too many types every day and not being able to control the quantity, resulting in waste.
"The method is good, but you have to learn all the ways to make these porridges, and you have to cook at least four pots every day."
I will teach him these three kinds of porridge today, and the rest tomorrow, so that he can have a chance to catch his breath.
Jiang Ci lifted the lid of the noodles that had been warmed with warm water at the beginning to see how they had risen. When she saw that they were almost ready, she took out the basin.
It is faster to use hot water to make it rise. If you cover it with a lid and place it directly on the chopping board, it will take an hour or two for it to rise as summer is approaching.
"The dough is almost done rising. We will learn how to fry and steam the buns later. Now we have to prepare the filling first."
There are two types of steamed buns and fried buns: meat and vegetarian. The vegetarian ones are made with leeks and eggs, while the meat ones are made with pork and onions.
The two young men followed Jiang Ci to learn. It was too slow to make dumplings by one person, and there was no need for good looks to make pan-fried dumplings. All they had to do was wrap the filling and pinch it. They would lose their shape if they were fried in the pan anyway.
"Learn to fry the dumplings first. It doesn't matter if they don't look good."
The two men were watching from the side. Seeing Jiang Ci's simple technique of making fried dumplings, they immediately felt that fried dumplings were just like that, so they tried it too. As they thought, they got the hang of it as soon as they got the hang of it.
Each person only tried to make less than ten before giving up. Anyway, they had learned how to make more, and if they made more they wouldn't be able to taste them all.
The next step is making steamed buns. When it comes to steamed buns, Jiang Ci is not very confident as a teacher and he does not comment on the steamed buns he makes.
"Steamed buns are a smaller version of the vegetable dumplings we usually eat. They don't have to look very good, but they have to look better than mine. Otherwise, customers won't be interested in eating them when they see how ugly they are."
Fortunately, the buns made by these two boys did not disappoint Jiang Ci. They were made quickly and well.
If the two men want to wrap it nicely, they have to slow down.
Jiang Ci patted the two brothers on the shoulders and said, "I feel relieved with your skills."
Jiang Ci took them to the utility room next door and took out the steamer and frying pan for frying buns that had been delivered a few days ago.
When several people saw it, they were all surprised and puzzled, not knowing how to use it.
Water was added to the pot and the steamer was placed tightly over the pot. Jiang Ci was very satisfied with it.
This steamer was made after several trials and improvements.
The steamer at the bottom layer looks very strange. It looks like a space for buns is hollowed out in the middle of a larger pot lid.
There is space in the middle for buns to be stacked up layer by layer, and the size of this steamer is about the same size as those used in modern breakfast shops.
Why do we say they are about the same size? Because Jiang Ci doesn’t know the exact size of modern breakfast shops.
“This is a steamed bun.”
Jiang Ci pointed at the large steamers that were brought in after them and placed on the chopping board, "That one is for steaming flower rolls and steamed buns."
The stack of steamers over there is as big as the opening of the pot.
The steamed buns were placed in the steamer and a young man raised a question.
"When there are too many steamed buns, and they are stacked in so many layers, can the top and bottom be cooked at the same time?"
Jiang Ci was very confused by this question when he was a child and went to a breakfast shop to eat. He was very confused when he saw the pile of steamers. It was not until he went up and asked that he finally got rid of the thorn of doubt in his heart.
“The top and bottom are cooked in about the same amount of time.”
Jiang Ci explained the principle to them and cleared up their doubts.
"When the water below boils, hot steam will float upwards. Each layer of the steamer fits together tightly, so the steam will not float outside, but will stay inside the stack of steamers, so they will be cooked at about the same time."
"Of course, if you want to cook the top and bottom equally, the requirements for the steamer are not low, and it took a long time to figure it out."
Several people praised sincerely, "The boss is really awesome!"