sinovels Chapter 53 The Unique Style of Sichuan and Chongqing Small Flower Rolls
Chapter 53 The Unique Style of Sichuan and Chongqing Small Flower Rolls
The dough is now ready.
Xu Liang immediately decided to start with the simplest noodle dish, making a soft and crispy little flower roll that suits the local taste of Sichuan and Chongqing.
Actually, steamed buns are simple to make and have a wide appeal. They are suitable for pairing with stir-fries and cold dishes in the store, or for being sold as a staple food on their own.
However, this is a small town in the Sichuan-Chongqing region, and the local residents have a deep-rooted preference for spicy and savory flavors. Although their staple food is mainly white rice, this is still a popular choice.
If a noodle dish doesn't have the unique spicy and numbing flavor of Sichuan and Chongqing, it simply won't appeal to the locals, let alone retain customers and become a hit.
Ordinary steamed buns are mostly savory and have distinct layers, but they lack the soul of Sichuan and Chongqing cuisine. When placed in this region, they ultimately lack distinctiveness.
Xu Liang knew that if he wanted the steamed buns to capture the taste buds of the town's residents, he had to break away from the norm, incorporate the authentic spicy flavors of Sichuan and Chongqing, and create a unique steamed bun that belonged exclusively to this area.
As long as the spiciness is controlled properly, achieving a balance of numbing without bitterness, spiciness without dryness, and a soft, flavorful texture, this spicy steamed bun will surely become the store's signature dish, attracting both new and returning customers to try it.
He first evenly sprinkled a thin layer of dry flour on the solid wood cutting board, then gently brushed it with his fingertips to ensure that no part of the board was covered, thus completely eliminating the problem of dough sticking together during subsequent operations.
Then, Xu Liang gently lifted the risen dough with both hands and placed it steadily in the center of the work surface. Next, he picked up the solid wood rolling pin that was leaning against the wall.
This rolling pin was custom-made by an old carpenter in town. It was made of hard jujube wood, with a thick and comfortable grip. It distributes the force evenly when rolling out dough, making it much easier to use than rolling pins on the market.
Xu Liang held one end of the dough firmly with his left hand, gripped the rolling pin tightly with his right hand, and steadily exerted force with his wrist, gradually pushing the dough outward from the center.
The rolling pin rolled evenly in his hands, the thickness of the dough perfectly controlled, and each roll was precise and controlled.
In just a short while, Xu Liang rolled the originally round and firm dough into a large rectangular sheet of dough with a uniform thickness. The thickness was just right, the edges were neatly cut, and the surface was smooth and flat without any unevenness.
If the force is not controlled evenly, the dough will inevitably be thicker on one side than the other, and the layers will be completely messed up when rolling it up later. The steamed buns will also be of different sizes and have an unbalanced texture.
However, Xu Liang was a professional chef in his previous life. He had rolled out countless sheets of dough, which had formed an instinctive muscle memory. His movements were precise, and he could achieve the most perfect state without any effort to adjust.
After rolling out the dough, Xu Liang turned and walked to the stove. He first picked up a clean celadon porcelain dish and scooped out a spoonful of clear, cooked rapeseed oil from the oil jar.
In the 1990s, rapeseed oil was the most commonly used cooking oil in every household in small towns in Sichuan and Chongqing. The aroma of rapeseed after pressing was rich and mellow, with its own unique flavor.
Using it to make spicy flower rolls is perfect; it not only enhances the spiciness but also makes the dough softer.
He picked up a clean pig bristle brush, dipped it in warm, cooked rapeseed oil, and carefully spread it evenly on the surface of the dough, from left to right and from top to bottom, not missing any corner or crevice. A thin layer of oil covered the dough, making it warm, shiny, and exceptionally tempting.
After brushing on the oil, comes the crucial step in making Sichuan and Chongqing steamed buns.
The key is in preparing the spicy broth; this step directly determines the success or failure of the steamed buns' flavor.
Xu Liang had prepared Sichuan and Chongqing-style seasonings well in advance, including finely ground Sichuan peppercorn powder and authentic chili powder.
He added a little white sugar to enhance the flavor, and a touch of thirteen-spice powder to add aroma.
Then, pinch a little fine salt, rub it between your fingers, and sprinkle the salt evenly on the dough. Salt is the foundation of the flavor; too much will make it salty and astringent, and too little will make it bland.
However, Xu Liang's control was just right, neither too much nor too little.
Then he picked up the porcelain jar containing Sichuan peppercorns, scooped out a spoonful of finely ground peppercorn powder, and sprinkled it evenly on the oiled dough.
The numbing sensation of Sichuan and Chongqing cuisine relies entirely on high-quality Sichuan peppercorns. Da Hong Pao peppercorns have a rich and mellow numbing flavor, a strong aroma, and are not bitter, making them the top choice for making spicy snacks.
Every inch of Xu Liang's dough was coated with a light brownish-red Sichuan peppercorn powder.
The aroma of hemp seeds wafted towards him instantly, lingering around his nose.
After sprinkling Sichuan peppercorn powder, add chili powder, a favorite of people from Sichuan and Chongqing.
He had specifically asked the owner of the dried goods store in town to select this chili powder.
It has a bright red color, a pure spiciness that is spicy but not pungent, and fragrant but not dry.
He carefully controlled the amount, sprinkling a thin layer on top, which highlighted the spiciness without being too irritating to the stomach, thus accommodating the tastes of the diners.
Finally, sprinkle with a little chopped green onion, the bright green onion paired with bright red chili powder and brownish-red Sichuan peppercorn powder.
Add to that the oily dough pieces.
The top is interwoven with four colors: white, red, brown, and green, creating distinct layers.
Just looking at it makes your mouth water, and the rich, spicy aroma fills the entire kitchen.
With all preparations complete, Xu Liang held the longer side of the dough with both hands, gently rolled it upwards with his wrists.
The movements are slow and steady, with even force throughout, tightly rolling the entire sheet of dough into a tight roll. The rolled dough is about the thickness of an adult's wrist, with the roll tightly joined together.
He let the dough roll rest for a moment to allow the dough and seasonings to blend and adhere better, making it more secure.
Then, he picked up a sharp kitchen knife, lightly dipped the blade in dry flour, and with a flick of his wrist, cut the long noodle roll into uniform pieces.
Each dough portion was weighed precisely and placed neatly on the work surface, arranged in an orderly manner that was pleasing to the eye.
If ordinary families were to make steamed buns, they would simply twist and fold them into shape, only caring about filling their stomachs, without paying any attention to appearance or taste, let alone making a delicate spicy flavor.
But Xu Liang is different from ordinary people; he has an extreme pursuit of the appearance, texture, and taste of food.
Even the most ordinary steamed buns must be made with unique Sichuan and Chongqing characteristics.
It must taste authentic and be presented exquisitely.
He casually picked up a dough ball, first gently flattened it with his palm, then took a clean chopstick, placed it horizontally in the middle of the dough ball, and pressed it down hard.
A clear indentation appeared in the center of the dough. Then, he held both ends of the dough with both hands and gently stretched it outwards.
Then twist it in the opposite direction and pinch the two ends together.
Soon, a layered and uniquely shaped spicy flower roll was formed.
The patterns unfold like flower petals, revealing bright red chili powder and emerald green scallions through the lines.
Even before it's steamed, you can already imagine what it will look like after it's cooked.
Xu Liang's technique was skillful, his ten fingers flying across the paper.
Kneading, pressing, rolling, and pinching—these steps are completed in one smooth motion.
In his past life, when he was in a hurry to serve meals at the hotel, he could make seven or eight pastries per minute.
Now I run a small restaurant, where I cook with care and patience.
Speed control isn't very strict, but it must be perfect.
Each steamed bun is designed to be perfect.
In just over ten minutes, rows of neatly arranged steamed buns were laid out on the clean cutting board, the aroma of seasonings filling the air, a sight that brought joy to the heart.
After finishing the last steamed bun dough, Xu Liang straightened up, stretched his back slightly, and glanced at the steamed bun dough on the cutting board.
These seemingly simple spicy steamed buns incorporate his precise dough-making skills and masterful shaping techniques.
Not only that, it is also closely related to authentic Sichuan and Chongqing seasonings.
This is something that ordinary families in small towns could never make.
Next comes the crucial step of steaming.
Xu Liang went to the stove, scrubbed the heavy iron pot inside and out clean, and poured in an appropriate amount of water.
Then place a wooden steamer rack in the pot, and line the steamer rack with a damp and wrung-out pure cotton gauze.
This method prevents the steamed rolls from sticking together during steaming and also locks in the humidity inside the pot, resulting in steamed rolls with a smooth and soft surface that won't become dry or hard.
He carefully placed the raw flower rolls on the steamer, leaving enough space between each roll.
The system had specifically reminded that dough will expand a second time during the proofing and steaming process. If the dough is placed too close together, it will stick together after steaming, which will not only ruin its appearance but also affect its taste and cause uneven heating.
Xu Liang followed the requirements and arranged the items appropriately.
Soon they were arranged neatly in a staggered pattern to ensure that each steamed bun was fully heated in the pot.
After arranging everything, he covered the pot with a heavy wooden lid and then wrapped a clean, damp cloth around the edge of the lid to completely seal the gaps.
Then he started cooking.
When steaming Sichuan-style spicy flower rolls, the heat is also crucial.
You must first boil the water in the pot quickly over high heat so that the steam instantly fills the entire steamer.
To quickly shape the steamed buns, turn the heat to medium and steam them slowly. This ensures the inside is thoroughly cooked while allowing the spicy and numbing flavors to fully infuse the dough, resulting in a soft and flavorful texture.
Xu Liang stood by the stove, watching the flames from time to time, precisely controlling the heat, his eyes always fixed on the pot lid.
He listened carefully to the sounds coming from inside the pot.
Before long, the water in the pot gradually boiled, and steam escaped slightly through the gaps in the lid.
At this moment, the faint aroma of wheat, mixed with the unique spicy and numbing fragrance of Sichuan and Chongqing, slowly wafted into the kitchen.
The aroma is concentrated and irresistible.
After about ten minutes, Xu Liang estimated that the steamed buns had basically taken shape and were almost cooked through inside.
Immediately turn the heat down on the stove to a low simmer for slow steaming.
They steamed it for another five minutes to allow the spicy flavor to fully penetrate into every layer of the dough.
For a full fifteen minutes, the cooking time was perfect, with every minute precisely controlled.
When the time was up, Xu Liang immediately extinguished the fire in the stove, but did not immediately lift the lid of the pot.
The system has repeatedly emphasized that steamed dough should never be uncovered immediately, otherwise cold air from the outside will rush in instantly, and due to thermal expansion and contraction, the steamed buns will collapse instantly and become firm and hard.
What he had to do was let it sit and simmer for three minutes, allowing the temperature inside the pot to slowly drop, so that the steamed buns were fully set and their texture and appearance were at their best before he could lift the lid.
These three short minutes were extremely important to Xu Liang.
He stood in front of the stove, watching the steamer on the pot.
This was yet another attempt by him to recreate the unique features of his small restaurant after his rebirth, and success or failure hinged on this one move.
He was looking forward to the authentic spicy flavor, but also wondering if it could perfectly suit the tastes of the townspeople and achieve the desired effect.
In his previous life, when he first learned to make Sichuan and Chongqing style noodles, he also failed because he was too impatient and started too early. As a result, the spicy flower rolls he made collapsed and deformed, greatly reducing their taste.
It is precisely because I have suffered countless losses that I have accumulated enough experience.
Xu Liangcai kept every production detail firmly in mind and dared not be careless in the slightest.
Even during the final three minutes of simmering, he would never lift the lid prematurely.
Then, Xu Liang took a deep breath, suppressed his anticipation, reached out and grasped the hot pot lid handle, and slowly lifted it.
In an instant, thick white steam rose in wisps.
The strong aroma of wheat, the rich aroma of numbing spiciness, the spicy aroma of numbing spiciness, and the subtle aroma of rapeseed oil—these four flavors blend together, instantly filling the entire kitchen.
Before long, the steam gradually dissipated, and the spicy Sichuan-style steamed buns on the steamer came into view.
Xu Liang's eyes lit up instantly when he saw what was happening before him.
The steamed buns were plump and fluffy, much larger than the raw dough.
The distinct textures are naturally flowing, and the surface is smooth and rounded without a single crack.
Bright red Sichuan and Chongqing chili peppers and emerald green scallions adorn the snow-white dough.
The aroma of numbing spiciness mingled together, hitting Xu Liang's nostrils. Just looking at it and smelling it made his mouth water.
Xu Liang couldn't wait to take a bite.
He reached out and gently picked up a steamed bun. It was warm to the touch, soft and light, and almost weightless.
With a gentle pinch of the fingertips, the steamed bun sinks in, and then slowly springs back when released, exhibiting excellent elasticity and a perfect feel.
Xu Liang couldn't wait to break off a small piece and put it in his mouth.
With a gentle bite, the soft dough melts instantly in your mouth, releasing a rich wheat aroma on your tongue.
Next comes the authentic Sichuan and Chongqing spicy flavor, with the numbing aroma of Sichuan peppercorns.
The steamed buns were perfectly seasoned, chewy yet not hard, and soft without being sticky.
Each layer of dough was covered with chili peppers.
The flavors unfold layer by layer, the texture is rich and smooth, so delicious that you can't help but squint your eyes.
Xu Liang found it increasingly delicious as he chewed, and couldn't stop eating it.
The texture and flavor were far superior to any Sichuan-style steamed buns he had ever made in a big city restaurant in his previous life.
The system-enhanced precise dough-making skills, combined with his masterful production techniques, are finally topped with authentic Sichuan and Chongqing spicy seasoning.
The perfect fusion of these three elements has created this unique Sichuan-Chongqing style steamed bun.
It relies solely on the purest aroma of noodles and authentic numbing spiciness.
Xu Liang guessed that it would be enough to conquer the taste buds of diners.
From finding the yeast to repeatedly proofing the dough, to precise seasoning, meticulous shaping, and controlling the heat to steam the finished product, every detail has been perfected to create such a perfect Sichuan-style spicy flower roll.
This was not just a simple noodle-making activity, but a crucial step in expanding his restaurant business after his rebirth.
This means that small restaurants will no longer only offer stir-fries, but also home-style dishes, and can even add authentic Sichuan and Chongqing specialty noodles.
To fill the gap in the store's breakfast menu and attract more customers with different needs.
He gently removed the steamed buns one by one from the steamer and carefully placed them on a clean iron plate.
The spicy steamed buns are neatly arranged, making them look especially tempting.
Xu Liang roughly counted and found that he had made more than forty flower rolls this time.
Recalling his past memories, Xu Liang followed the consumption level of a small town in the 1990s.
The price will be 50 cents each tomorrow morning.
This is both affordable and cost-effective.
It's affordable for ordinary factory workers and passersby.
Furthermore, steamed buns are inexpensive to make and have an authentic flavor, so their sales are sure to be good.
If the response is good, he can gradually add spicy noodles.
For example, Sichuan-style meat buns, brown sugar potstickers, scallion pancakes, and other specialty noodle dishes.
This will allow small restaurants to offer a wider variety of dishes.
That way, you can unlock more dish illustrations!