Qi Fan Qi Micro Class More than 20 years ago, I just started working. One day I went to a restaurant with my friends for dinner. As soon as everyone sat down, the waiter came in and "announced" that the staple food included noodles, steamed buns, and hot bread. If everyone ate

Noodles and steamed buns can be ordered when you are almost finished. If you want to eat hot bread, you have to make a reservation now. Everyone looked at each other. They had just sat down and had not yet poured their wine into the sky. Seeing that everyone was a little surprised, the waiter explained,

To bake bread, you need to scald the noodles, mix the stuffing, and steam it. The process is cumbersome and time-consuming, so you have to make a reservation in advance. If you order late, you won't have time to do it.

profound!

I see, of course I ordered hot bread, it must be delicious after taking so much effort!

Sure enough, in the end, everyone had almost finished the food and drinks, but the hot bread still didn’t show up. After urging several times, after waiting for another ten minutes, the hot bread arrived late. Although everyone was almost full, but when they saw

The fragrant hot bread can't help but increase your appetite.

I held the hot bread in my hands and took a small bite. The thick soup spurted out and burned my mouth directly, but this did not hinder its deliciousness.

Everyone's lips were shiny and their hands were oily after eating. It was the first time I had eaten such delicious hot bread.

Later, when I was in love with my husband, I went to his house for dinner. Unexpectedly, he also "entertained" me with hot bread. At that time, my husband rolled out the bun wrappers familiarly and said that hot bread was his family's "ancestral" craft, and it had to be winter melon.

The stuffing, I hope it won't be "lost" in his hands. The implication is that he asked me to learn how to make hot bread. Unfortunately, the "first show" was a "smash", and the hot bread after steaming was all

He grinned like a grin and couldn't help it. In the end, he scooped out the food with a spoon and the stuffing.

In the winter of 2000, after I got married to my husband, it was customary to pay a visit to my husband’s seven aunts and eight aunts. The first place I went to was my husband’s aunt’s house. They were teachers and lived in a bungalow at the school. The school was more than ten miles away from the county town.

On the edge of the city, when I was leaving, my mother-in-law held out a big winter melon for her to take with her. The north wind was blowing that day, and my husband was hunching me on his bicycle, hunched over, pedaling hard against the wind, and I sat in the back.

I sat down, holding that big winter melon in my arms. That scene is still unforgettable.

When we arrived at my aunt's house, it turned out that we were also getting hot bread as a "treat". It seemed that the "ancestral" craftsmanship my husband mentioned was indeed true. The noodles were already hot, the meat filling was simmered, and the main character, the big winter melon, was waiting for her.

This time, I carefully learned how to bake and bake bread from my aunt, so I became an apprentice.

In the summer, my mother-in-law stayed at her husband's sister's house to take care of the children.

One evening, my husband bought a watermelon. The watermelon was very sweet, but the skin was surprisingly thick, so we suddenly thought about whether we could bake the watermelon rind in a pot and bake the bread.

It was out of the pot, and when I tasted it, it turned out to be very delicious. It was almost as delicious as winter melon. We packed a large plate of watermelon steamed buns. Taking advantage of the bright moonlight, my husband drove me on his bicycle to deliver the steamed buns to his sister’s house.

, when the mother-in-law opened the door, she was shocked. She never expected that she would eat our hot bread so late at night.

Now, I have been making hot bread for 20 years. Although my craftsmanship cannot be said to be "perfect", the ancestral skills my husband said have been passed down. After so many years of exploration, I have "disclosed" a few tips for hot winter melon bread.

Everyone.

As the name suggests, hot noodles are scalded with boiling water, but you cannot blanch them all with boiling water, because the noodles will lose their elasticity and the buns will break easily. After many attempts, it is best to use 60% water and 40% warm water to neutralize it.

Hot noodles will make the noodles elastic, the buns will not break easily, and the texture will be the same when steamed.

Because the winter melon filling is easy to get watery, the winter melon filling should be filled with oil in advance, and the small holes of the winter melon should be sealed with oil. When it is time to wrap, add salt, stir evenly quickly, wrap it quickly, and steam it in a pot, so that the wrap will be hot.

The bread is full of soup and has a mellow taste, comparable to soup dumplings.

Privately, I also secretly "divulged" my husband's "ancestral" craftsmanship to my old father who loves to cook. When hot bread appeared in my house, it also won a lot of applause.

Now, every time I pass by a steamed bun shop, I would joke with my husband that if one day I lose my job, I might be able to support myself by opening a bakery. My husband curls his lips and is noncommittal.

However, what I said was true to my heart, because I am also a skilled person.

I went to meet Wei Lai.

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