Food: Senior year internship, you take over the university cafeteria

The golden pointer of the deep-frying technique sweeps across the [tangyou guozi] (a type of fried dough).

【Sesame Ball】

Spring rolls, chive dumplings

Spring rolls

...

……

Finally, it came to a steady stop on a classic image of a golden, crispy pastry with two intertwined strands.

[Congratulations, host, you have obtained: Five-Star Snack Skill - Secret Recipe Fluffy Fried Dough Sticks (Alum-Free Healthy Version)]

boom!

An even more overwhelming flow of information than the tradition of tofu pudding flooded my mind!

This time, it's not just about the recipe and techniques, but also about the ultimate control over oil temperature, dough condition, stretching skills, and frying temperature!

The flour is made with a specific ratio of high-gluten to medium-gluten flour, and eggs, salt, sugar, and a healthy leavening agent provided by the system to replace alum are added. Water temperature, kneading strength, number of folds, resting time and temperature... every variable is precise to an outrageous degree.

The most crucial step—frying—requires the oil temperature to be consistently maintained between 190 and 200 degrees Celsius. Gently stretch the cut noodle dough and, the moment it's placed in the oil, use long chopsticks to constantly turn and toss it to ensure even heating and rapid internal expansion, forming a perfect hollow structure. Fry until golden brown all over, crispy on the outside, and fluffy and soft on the inside, with a rich aroma of eggs and wheat.

Fried dough sticks! The perfect pairing for tofu pudding! A timeless classic in the breakfast world!

Wang Sheng almost couldn't wait to simultaneously announce the new information in the newly formed "No. 07 Takeout Delivery Team" WeChat group (members: Su Weiwei, sports student Zhao Chong, skateboarding boy Li Fan, and senior student Zhou Ting from the School of Economics and Management), as well as in a post on the school forum:

"Tomorrow (Day 4) breakfast will feature a new addition: five-star quality handmade savory tofu pudding! And its perfect companion—secret-recipe fluffy fried dough sticks! Tofu pudding is 5 yuan per bowl, fried dough sticks are 3 yuan each, or 2 for 5 yuan. Enjoy!"

As soon as the message was released, groups and forums were instantly flooded with exclamation marks.

"Tofu pudding! Fried dough sticks! My DNA is stirred!"

"The 'salty party' is overjoyed! We've finally waited for you!"

"Fried dough sticks! Freshly fried dough sticks! They're absolutely amazing with tofu pudding!"

"Although I love xiaolongbao (soup dumplings), tofu pudding and fried dough sticks are my absolute favorite! I have to get them tomorrow!"

"Boss, you have a great eye for fashion!"

"I've already set my alarm for tomorrow morning, and nobody can stop me!"

On the forum, those who were originally staunch supporters of savory tofu pudding were elated, declaring that they would crawl out of bed to eat it tomorrow. Even some students who were originally indifferent to xiaolongbao (soup dumplings) were intrigued by the classic combination of tofu pudding and fried dough sticks.

Seeing the enthusiastic feedback, Wang Sheng felt even more confident.

He immediately began planning the ingredients list for tomorrow. In addition to preparing the usual ingredients for xiaolongbao (soup dumplings) and taro, he added soybeans, compound braising liquid, daylily buds, wood ear mushrooms, minced lean meat and other tofu pudding ingredients, as well as a large amount of flour, eggs and healthy leavening agents for frying youtiao (Chinese fried dough sticks).

The next day, at four in the morning.

Wang Sheng reappeared at the Xiaguan wholesale market.

[Eye of Ingredients] Activate for precise detection.

【Northeast Non-GMO Soybeans (New Beans of the Current Year)】—High-quality, plump beans with a rich aroma.

Free-range eggs – high quality, with orange-red yolks and a rich egg flavor.

【High-gluten snowflake flour】—High quality, high in protein, suitable for stretching.

……

When he brought all the ingredients back to window number 07, the sky was just beginning to lighten.

The control room was brightly lit.

Wang Sheng tied on his apron, washed his hands, and began his morning performance like an artist about to take the stage.

First movement: Soaking soybeans, grinding them into soy milk, filtering out the residue, and boiling the soy milk. In a huge stainless steel vat, milky white soy milk churns and boils, filling the air with the aroma of soybeans.

The second movement: Adding the brine. The specially prepared compound brine, like a magic potion, is poured evenly and gently into the perfectly heated soy milk. Stir, let it sit. As time passes, the soy milk slowly coagulates, forming pure white, trembling tofu curds.

The third movement: making the braising sauce. Soak daylily buds and wood ear mushrooms, then shred them. Sauté minced lean pork until fragrant, then add broth, soy sauce, salt, pepper, etc., and simmer. Finally, thicken with a cornstarch slurry, and the savory and fragrant braising sauce is ready.

Fourth Movement: Kneading Dough and Frying Dough Sticks. Flour, eggs, water, secret leavening agent... Wang Sheng repeatedly folds, kneads, and lets it rise in his hands. He cuts it into long strips, stacks two strips together, presses down in the middle with chopsticks, pinches the ends, gently stretches it, and slides it into the already heated oil.

"Sizzle—!"

The dough expands and rolls rapidly in the boiling oil, its color changing from white to yellow and then to golden yellow, as if by magic, transforming into fluffy, crispy, and incredibly fragrant fried dough sticks!

Wang Sheng skillfully stirred the ingredients with long chopsticks, scooped them out to drain the oil, and arranged them in a bamboo basket beside him. The aroma of oil mixed with the fragrance of eggs and wheat permeated the air, intertwining with the aroma of beans, braised food, the savory fragrance of xiaolongbao (soup dumplings), and the sweet fragrance of taro, forming an extremely complex and irresistibly tempting super-complex aroma storm!

At 6:30 a.m., the window was opened.

What greeted Wang Sheng was an even more terrifying crowd than yesterday!

The line started at window number 07, turned a corner, and stretched all the way down the cafeteria corridor, even reaching the stairwell! It was a dense, dark mass of people, probably numbering in the hundreds!

"Boss! Tofu pudding and fried dough sticks!"

"I want xiaolongbao with sweet taro too!"

"I want them all! Can we combine them?"

"Don't push! Line up!"

The noise was so loud it almost lifted the roof off the cafeteria.

Wang Sheng took a deep breath and said in a deep voice, "Everyone, don't rush! Line up! Take your time! Everyone gets one!"

He began to exert extremely high output.

Scooping out tofu pudding, pouring in braising sauce, and sprinkling cilantro, the movements are so fast they leave a blur.

Picking up the fried dough sticks, bagging them, collecting payment—all done in one smooth motion.

At the same time, it is also necessary to take into account both the steaming of xiaolongbao (soup dumplings) and the keeping of the sweet taro warm.

Su Weiwei and several other part-time delivery workers arrived early and helped pack some pre-ordered takeout orders (currently just simple group orders).

Everyone was so busy they barely had time to breathe, but everyone's face was glowing with excitement.

At the window, the students who had received their food couldn't wait to dig in.

"This tofu pudding...it's so tender! Even smoother than pudding!"

"The braising sauce is amazing! It's perfectly salty and savory, and the daylily and wood ear mushrooms have such a wonderful texture!"

"Fried dough sticks! Freshly fried ones are just different! Crispy! So fluffy inside! Soaked in tofu pudding, it's heavenly!"

"The xiaolongbao (soup dumplings) are delicious today too! The sweet taro soup is as comforting as ever!"

"I'm having trouble making decisions; I want them all!"

Exclamations of praise, gasps of surprise, slurping sounds, and chewing sounds intertwine to create the most delightful breakfast rhapsody.

Wang Sheng is fully committed to his work. The "Kitchen Fume Avoidance" feature keeps him clean and fresh, the "Ingredient Eye" allows him to have a thorough understanding of the ingredients' condition, and the skills passed down through the system make his movements precise and efficient.

Time flies.

Just after nine o'clock, the last serving of tofu pudding was sold out, the last fried dough stick was bought, and the xiaolongbao and sweet taro were also gone.

At the window, dozens of students who hadn't gotten a turn looked disappointed.

"It's gone again..."

"Boss, please prepare more for tomorrow! I'm begging you!"

"Do you still have tofu pudding and fried dough sticks tomorrow?"

Wang Sheng wiped his sweat and repeatedly assured him, "Yes! We have everything! We'll prepare as much as possible tomorrow!"

After seeing off the last group of disappointed diners, Wang Sheng slumped onto a small stool, too tired to even move his fingers.

But he was in high spirits.

He took out his phone to check the payment records.

When he saw the final number on the screen, he suddenly held his breath.

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