Food Intelligence King

Chapter 70 Sip the Soup
The issue of mother-in-law and daughter-in-law has been difficult to resolve since ancient times.

Every family has its cupboard.

Chen Zhou wasn't some outsider, so he could only ask Aunt Zheng when she was going back to her hometown. He thought he'd bring her some local specialties when she did.

Aunt Zheng didn't think much of it and said she planned to go back at the end of August.

However, when she glanced at the old kitchen knife in the kitchen, whether intentionally or unintentionally, a glint of light flashed in her eyes.

Aunt Zheng moved closer to the kitchen and sighed in her dialect:

"This knife is awesome."

Many things can only be seen by someone in the same profession.

On the antique market, it was a broken kitchen knife that no one would buy, but in Aunt Zheng's eyes, she immediately noticed something unusual about Wang Defu—

The blade is square and heavy, and the handle is wrapped with a copper band.

Although the style was old, the blade reflected a cold light, and Aunt Zheng's mood, which had been somewhat agitated by thinking about family matters, calmed down considerably at this moment.

Just by looking at it, you can tell that it won't roll or slip when you cut things.

After showing it to Aunt Zheng, Chen Zhou said:

"It's just an ordinary kitchen knife, only a bit old, but it's pretty powerful to use."

Thinking about the taste of the steamed buns from this shop, and then looking at the cleaver in front of her, Zheng Xiufang smiled mysteriously:
There must be a master behind these two siblings.

University alumni teaching this? I don't believe it.

She felt that before she returned to her hometown, the store would probably be able to add a new product.

Thinking about the soup dumplings from my hometown, I realized that they could spread to other cities through my efforts.

Aunt Zheng felt a sense of accomplishment.

Back in the day, the steamed bun shop was always packed.

After reminiscing about the past for a while, Aunt Zheng adjusted her mindset and said, "You all go ahead with your work."

Chen Zhou replied, "Auntie, you must come and sit in our shop before you leave."

Aunt Zheng smiled and said, "I'll probably come over quite often. My grandson loves the steamed buns from your shop."

Everyone has their own taste, and even the aunt couldn't do anything about her grandson's preferences.

Rainy days do have some impact on business; there aren't as many customers in the store as usual.

Chen Zhou took advantage of this free time.
They began to study the soup dumplings that Aunt Zheng had taught them.

The two characteristics she mentioned at the beginning are indeed in stark contrast to the meat buns currently sold in the shop.

First, it's lifeless.

The step of proofing the dough is omitted, but a little starch is added when kneading the dough to make the soup dumplings more translucent and also to increase their chewiness.

This is similar to how using milk in dough makes steamed buns whiter.

From the most traditional methods, generations of chefs have continuously improved and innovated.

The dough balls were too small, so the soup dumplings were also smaller than the dumplings in the shop.

Second, the filling is watery.

This time they really added water to the minced meat.

It's done in three batches, with one pound of water added to every pound of minced meat.

The ingredients are much simpler, consisting only of minced ginger and sesame oil.

Season with salt, sugar, and minced ginger at the beginning of mixing the filling, and add sesame oil after adding water.

Seeing that Chen Zhou had prepared the filling for the soup dumplings, the junior sister left the kitchen satisfied.

The small bowl looks pink and delicate, and it even seems to be filled with water. The steamed buns made this way will definitely be juicy and bursting with flavor when you bite into them.

Just thinking about it made her mouth water.

As for the process of making steamed buns, Zhao Yilin was no longer very interested.

Regardless of whether they were soup dumplings or pork dumplings, just from what she saw, Chen Zhou had made tens of thousands of dumplings.

My senior brother is too skilled; it's not very interesting to watch.

In the kitchen, Chen Zhou watched as the rain outside gradually stopped and teased his junior sister who was wiping the table:

"Why don't you go back first? It might rain heavily again soon." The junior sister quickly said, "No, senior brother, I haven't finished my work yet."

"Don't worry, you'll get your share." Chen Zhou laughed. "We didn't make much this time, so let's taste it ourselves first. You can send a basket over to the neighbors later too."

During dinner, Chen Zhou's family, of course, also enjoyed a meal of the newly learned soup dumplings.

The little girl looked at the steamed buns with great curiosity.

Especially when they're steamed, the bun skin trembles and sways.

You can almost see the filling through the skin.

Chen Taotao thought to herself: This looks fun, I want to eat it.

After Chen Zhou lifted the small steamer basket off the counter, the soup dumplings were temporarily out of Chen Taotao's already low line of sight.

The little girl followed behind, earnestly instructing:

"Dad, please walk very quietly and slowly."

That's not enough to worry her about.

Chen Zhou and his wife smiled at each other and served the soup dumplings to the table.

What to eat is only one problem. Who to eat with is also very important.

A family sitting down to eat together is always an essential moment of the day.

After carefully placing a soup dumpling on Chen Taotao's plate, Ms. Lin reminded her daughter:
"Be careful, it's hot, Peach."

"I know!"

Chen Taotao nodded emphatically, and then, imitating her father,
Take a small bite to break the soup dumpling.

Then blow on it, and then blow on it again, and with a "slurp," take a sip of the moist broth inside.

Finally, I took a big bite and put the bun in my mouth.

Chen Taotao's mouth is still a bit small; she can only bite down about a third of it.

She was definitely very satisfied with the taste of the soup dumplings and the novel experience of eating them. While eating, she was about to say a line to her elderly father.

However, "美滴很" is a bit of a mismatch.

Chen Zhou taught Tao Tao another phrase in the local dialect: "You said it, it's really good!"

The little girl mimicked, "Soup dumplings, so delicious!"

Ms. Lin watched the father and son eat the steamed buns with a smile, and then she tried some herself.

This time, the bun dough is made with unleavened dough, making it look much lighter than the previous meat buns.

When you take the first small bite, you can feel the firmness and chewiness of the dough.

The aroma of the soup dumplings lingered in my mouth for a moment.

Next, there's the clear, slightly golden broth inside.

It tastes exceptionally fresh and has an oily aroma, but it's not greasy at all.

After absorbing all the broth, the meat filling inside is equally delicious, with a subtle spiciness that perfectly complements the sweetness of the meat.

Even though I've already sucked most of the soup into my mouth,
The buns still retain their excellent moisture and flavor.

Ms. Lin also gave it a positive review on the spot.

Chen Zhou then told her about Aunt Zheng, whom he had met that day.

The mother-in-law/daughter-in-law relationship also made Ms. Lin's heart tighten slightly.

When discussing the ups and downs of the Bianliang businessman's life, she earnestly told Chen Zhou:

“I don’t expect you to open as many stores as him and make as much money. This ordinary life is just fine.”

With his wife around, Chen Zhou always felt at ease.

However, in the end, there is a big difference between soup dumplings and large steamed buns made with leavened dough.

Therefore, Chen Zhou is still not very proficient in the technology.

I need to get a feel for it.

(End of this chapter)