Chapter 1550 3 Spring Buns

Many celebrity chefs in Manfred's invisible group began to reply.

[Of course, I also received the invitation, but as you know, my wife and I went on our honeymoon again, so there was nothing I could do. After all, I still need to maintain our relationship. ]Andry, a chef from France who had attended the August banquet, also used an emoticon from China when he posted this sentence. It was a helpless expression.

[This is right. It was also a cooking seminar and I was the main participant. I really couldn’t leave, so I could only say sorry to Chef Yuan. ] The person who said this was a Michelin-starred chef in the United States, Offer.

[What a coincidence, I am also attending a cooking seminar. ]

[Oh, yes, I am attending my sister’s third wedding and I really can’t leave. ]

The people who responded one after another were very serious in what they said. If someone who didn't know about it looked at it, they would really think that these people had received invitations. August didn't want to speak and even rolled his eyes.

However, these are not important anymore, because they will soon have no time to discuss these. Yang Ma's live broadcast has already started, or Yuanzhou has started cooking, and all eyes have been diverted.

It's a bit inappropriate to say that we are cooking. It should be said that we are starting to make steamed buns. Yes, apart from the drinks just served, the real first dish is steamed buns.

In the video, Yuan Zhou was wearing Hanfu, lowering his head slightly, and his slender hands were almost like afterimages on the screen.

What is clear is the plump white buns that appear in the rows of bamboo steamers at Yuan Zhou's side.

But Yuan Zhou's actions are not so monotonous. After about forty cages are packed, he will stop and move the steamer in front to the stove aside.

The originally noisy banquet hall gradually disappeared with Yuan Zhou's quick movements. Everyone looked at Yuan Zhou's movements like flowing water with a little surprise.

You must know that except for Jiang Changxi, Wu Hai, Ling Hong and Magnion, who are old diners in the store, these people are seeing Yuan Zhou cooking for the first time, and they are coming to see the Huaiyang cuisine master who Yuan Zhou has communicated with. It was the first time for both Hang Tian and Master Lu Cai to see Yuan Zhou use his full speed.

Chu Xiao and Zhou Shijie were not counted. They were busy explaining to these people.

It is proofed while wrapping and then steamed. The first batch of xiaolongbao comes out of the oven in about ten minutes.

Each small green steamer was about the size of a home-made disc. Yuan Zhou effortlessly took down a quantity that was half a person's height, and then quickly placed the steamer on the tray aside.

Every time a cage was placed, a beautiful waiter immediately took it away. This first cage was naturally given to the dignitaries.

The Thai prince is very experienced. He didn't say any greetings when he came over. He just picked up the chopsticks and started eating.

This made the Vietnamese Vice Chairman, who wanted to say a few words, a little embarrassed. You should know that it was his first time here and he didn't know the rules. Should he start eating directly, or should he say a few words to suit the occasion?

In the end, the Chinese leader, as the host, couldn't stand it. He stopped his chopsticks and said slowly: "Eat quickly, these are our country's specialty steamed buns. They are good for breakfast."

As soon as the Chinese leader spoke, someone immediately translated for the Vietnamese vice-chairman. After listening to the interpreter, the Vietnamese vice-chairman picked up his chopsticks and started eating.

Domestic and foreign leaders were the first to eat, while those in the second and third rounds were those in business and culinary circles.

As they were being served to these people's tables, the fourth round and the second first round were also being served to the trays.

It can be said that except for the dignitaries, the rest of the people enjoyed the buns at almost the same time.

At this time, Yuan Zhou wiped his hands slightly, then picked up the microphone prepared on the side and said: "This is the first dish of the spring theme, Sanchun Steamed Buns."

"The filling is made from a mixture of sophora flowers, reed buds, spring bamboo shoots and plum meat from piglets raised in autumn and killed in spring. The outer shell of the buns is kneaded from freshly ground flour from wheat harvested in the morning." Yuan Zhou elaborated. Introducing the filling and outer shell of Ichiban Sanharu steamed buns.

Yin Ya, on the other hand, carefully translated word for word.

Yuan Zhou's words were finished here, and what was left was that Zhou Shijie started to introduce the three spring steamed buns.

Zhou Shijie's introduction is much more detailed than Yuan Zhou's, from the origin of steamed buns in "Shijiyuan" compiled by Gao Cheng of the Song Dynasty: "Zhuge Liang marched south, and he took noodles and painted human heads as sacrifices" to the different names for steamed buns in the north and south of modern China. Read it again.

It is necessary to spread a wave of Chinese culture.

Then I started to talk about how this Sanchun steamed stuffed bun is made using the Su-style dim sum method, which means fresh seasoning and fragrant fermentation, highlighting the main ingredients, paying attention to the original taste, using salty to stabilize the taste, and using sweet to enhance the freshness.

Zhou Shijie has a gentle and thick voice in his old age. He speaks in a leisurely manner and does not affect everyone's enjoyment of the steamed buns made by Yuan Zhou.

Therefore, those who basically didn't understand and who had translators around them were carefully translating what Zhou Shijie said.

As for August, Manfred and Francie, Chu Xiao's voice was translating in a cold voice.

France is a dignitary. He is unique and does not sit among the dignitaries. Instead, he relies on his good friend Auguste.

Chu Xiao was unwilling to be a translator, but since this was Yuan Zhou’s cooking, he had no choice but to serve it himself.

Manfred, who was eating and listening, waited until the heat dissipated slightly before picking up a spoon and flipping the bun directly into the spoon.

The buns in this small steamer are very small, about the size of a loquat. If Wu Hai eats them, he can swallow five of them in one bite.

Therefore, the bun can be flipped directly on the spoon, and this is how Manfred holds the spoon to his mouth.

As soon as it came close to his mouth, the aroma of wheat poured into the tip of his nose, which made Manfred raise his eyebrows, but he said nothing and then put the spoon into his mouth.

The soft dough was bitten open at once, and the filling inside was a little bit hot on the mouth, but a burst of extremely delicious and mellow meat juice suddenly poured into the mouth.

"Hiss, it's a bit hot." Manfred covered his mouth slightly, but was unwilling to spit it out.

Manfred couldn't help it because it was too fragrant, so Manfred chewed faster. The bun wrapper wrapped the filling and the soup soaked into the skin, and the bun gradually became less hot.

At this time, Manfred chewed again and then swallowed. The rich and oily flavor of the pork was mixed with the freshness of the bamboo shoots and the crispy and sweet reed sprouts. It perfectly solved the greasy feeling of the pork, leaving only the richness. The aroma of gravy.

After swallowing, the fragrance of sophora flowers still lingers in your mouth, and when you purse your lips slightly, there is still the fragrance of flour. It can be said to be very delicious.

"Oh, it feels like taking a bite of tender grass or eating a handful of golden wheat. It's so delicious." Francie swallowed the bun in two mouthfuls and couldn't help but say with a satisfied look on his face.

"..." Chu Xiao said that he did not want to discuss delicious adjectives with a politician.

August on the side said with a smile: "Although this description is very rough, it is very accurate. This dish is the taste of spring wrapped in golden wheat."

…

Ps: Happy April Fools' Day, friends.

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