Chapter 22: Do You Want to Sell This Bun? I'll Give You Money.

"Fuck, tofu buns are so delicious!"

The big meat buns are delicious, and the bald brother was a little prepared.

Because the meat itself is delicious.

But it is surprising that the tasteless tofu can be made into such a fragrant tofu bun.

The tofu that is fried first and then steamed has a tender and smooth taste full of soup, which is very similar to the taste of Mapo tofu.

But the taste is spicy.

The mellowness of tofu, under the rich and spicy seasoning, is surprisingly delicious.

Compared to the tofu that has no taste itself, the tofu buns that are now in your mouth are so delicious that people will admire the chef's cooking skills from the bottom of their hearts.

After eating four buns, the bald brother was not satisfied. He licked his lips regretfully. It was not enough!

When he turned his sight, he saw a man passing by with a familiar bun and followed him happily.

He walked over without concealing it, and scared the man holding the bun.

This man was the one who was queuing up to buy buns and following the bald brother just now.

Seeing the bald man walking towards him directly, with an ill-intentioned look, the man was so scared that he stood still.

He nervously watched the bald man walking towards him step by step.

"Hello, what's up?"

The man stuttered and asked the bald man. Compared with the strong and tough bald man, he was so thin that he might be beaten to death with one punch.

And it was late at night, so he was a little scared.

"Are you selling these buns? I'll give you money."

The bald man raised a friendly smile and tried to make himself look kinder.

In fact, he is really a good man.

He is responsible for debt collection at work, so he looks fierce. For this job, he needs to look like a monster, otherwise he can't scare people.

When he is not working, he tries to make himself look approachable and speaks politely.

But in the eyes of the thin man, this is a threat.

Although he saw the bald man talking to the stall owner very well before.

But the man is a little timid and has a timid personality.

In order to avoid conflict, he silently shed tears in his heart and handed over the buns in his hand, and nodded with tears in his eyes.

Seeing that he was willing to sell the buns, the bald man excitedly took out two hundred cash from his pocket and handed it over.

"Here."

The bald man did not notice the man's grief after seeing the buns being taken away. Instead, he walked and ate happily.

The man took the two hundred yuan and could not laugh at all.

What's the difference between him and buying on behalf of others!

Ah! His buns!

......

Today is Saturday, and there are many more people coming to buy buns than usual.

Of course, there are also many people who didn't buy buns in the end.

It took Lin Zhou a lot of effort to close the stall.

The diners who didn't buy buns were really crazy!

It was already past ten o'clock when Lin Zhou returned home. When he thought that tomorrow was the last day of this week's task, he couldn't help but feel happy.

Looking forward to the reward given by the system after the task is completed.

It was the last day to sell buns, and Lin Zhou also attached great importance to the buns he sold.

Carefully selected, ready to sell crab roe buns and snow vegetable buns.

The next morning, he went to the farmer's market to buy the ingredients he needed.

The production of crab roe buns is complicated.

It takes several steps, including making crab oil, making skin soup, making stuffing, rolling skin, pinching buns, and steaming. Each step has strict requirements.

So Lin Zhou started preparing to make it after he came back from climbing the mountain.

He had no helpers and could only spend a lot of time preparing it alone.

At the end of August, it was not the time for hairy crabs to be on the market, so Lin Zhou bought June yellow crabs.

There is still a difference between June yellow crabs and hairy crabs.

Hairy crabs are generally quite large, with 200 grams, 300 grams, 400 grams, and even half a catty, which look very fat.

June yellow crabs are very small. If you put hairy crabs and June yellow crabs together, it is estimated that five to six June yellow crabs can make a hairy crab.

But the price is much cheaper than hairy crabs.

Buying cheap small crabs to make crab roe buns is less expensive, and he doesn't feel so bad.

As soon as Lin Zhou came back from the morning, he put the small crabs he bought in a basin of water and added salt to let them spit out the sand. Now he would brush them twice carefully and then steam them.

The steamer for steaming buns was just right for steaming crabs.

There were too many small crabs, and Lin Zhou didn't have the patience to tie them all up. He just brushed and washed them, and then threw them into the steamer and covered them. After all the crabs were brushed, they were steamed together.

After steaming the crabs on high heat for 20 minutes, they were taken out and cooled.

During this period, Lin Zhou cleaned up the messy ground left after brushing the crabs.

The next step was to remove the crab meat and crab roe without any technical content.

Two hours later, Lin Zhou started to stir-fry the fillings.

Hot pan with cold oil, scoop a spoonful of white lard into the pan, and it instantly emitted hot steam and began to melt quickly. After heating to 30%, add chopped green onion and ginger and stir-fry until fragrant, then pour in crab meat and crab roe, and stir-fry until crab oil comes out.

At this time, the kitchen was already filled with the rich crab flavor.

Lin Zhou had never fried crab roe so luxuriously before.

He couldn't help swallowing his saliva.

After adding Shaoxing wine, salt, and white pepper powder for seasoning, the aroma was even more intense.

The golden color was fried in the pot with a lot of floating foam, and then the floating foam was removed, and drizzled with balsamic vinegar, and it was ready to be served.

Looking at so many crabs, in the end, he got a bowl of crab roe. Lin Zhou couldn't imagine how delicious it would be if he cooked noodles and had crab roe noodles!

When I thought of crab roe noodles, the dough was ready.

It's not impossible to use steamed bun noodles to make a bowl of noodles. It must be delicious with this crab roe!

The more he thought about it, the more greedy he became. Lin Zhou's stomach started to growl.

Finally, he ate the delicious crab roe noodles!

He couldn't be a hard cook!

......

In the afternoon, Lin Zhou woke up and started preparing the jelly filling for the crab roe buns.

The pork skin and old hen soup that were stewed in a pressure cooker before going to bed have been kept warm.

Now pour it out and use a meat grinder to grind the pork skin to make pork skin puree.

Then filter the chicken soup, put it into the pot, add the pork skin puree, boil it over high heat, and simmer it over low heat.

During this period, remove the foam.

When the soup is about a quarter left, start seasoning. When it is thick, sprinkle with chopped green onions and remove from the pot.

Filter the soup while it is hot, put it on a plate, and stir it constantly. When the soup cools down and solidifies, crush it into the jelly filling.

Finally, put the jelly filling and the prepared crab roe into the same bowl and mix them in a clockwise direction. The crab roe filling is considered to be successfully made.

Compared with the buns I made before, the crab roe buns are really the most complicated.

The preparation work lasted from morning to afternoon.

Next is the snow vegetable buns.

The ready-made snow vegetables I bought have been soaked until now, and some of the saltiness has been soaked out.

After the snow vegetable filling is fried, the next step is to make the buns.

The time for kneading the dough and rolling the skin is also the time for the filling to cool down.

Lin Zhou accurately grasps the time for each step, and does not waste time to increase his workload.

When making crab roe buns, the skin is thin because there is skin jelly in the filling, which can be said to be crab roe soup buns.

The most feared thing about soup buns is that the skin breaks and the soup leaks out.

Therefore, the skin rolled by Lin Zhou is also the kind that is thick in the middle and thin at the edges.

This can prevent the bottom of the steamed buns from falling off, causing the soup inside to leak out before it reaches the mouth.