Fanxing | Do not change the natural Master Zhu

Figure | Visual China

Master Zhu, Master Zhu put on a hat and mask, put on white rubber shoes, walked into the narrow aisle, walked into the ultraviolet disinfection room, and stood for a while. Go out, wash your hands with water and dry it.

One door after another, open and close, and walk like a maze before reaching the face operation room. The operation room is full of walls, so as to be isolated from the world without provoking dust. A long wooden table is lonely in the middle, and simple items are placed on it: knife, small rolling pin, miniature electronic scale, and a bag of dry noodle powder. A wake -up dough came in, and it was fat. A pot of skin frozen meat moved in, and it just softened slowly from the frozen state.

The noodles are rolled into dough, thin, like a new lotus that stretchs on the surface of the pond in early summer, and the size is copied. Each dough is just tolerate 28 grams of stuffing, not hungry or swollen. Before pinching, let the buns sit on the small electronic scale, then use the palm to support the bottom of the bun, hold the edge of the skin on the other hand, and walk around clockwise. The thin folds are surrounded by a vortex, like the ocean flow scraped by the hurricane, and it is like the uniform wrinkles of the silk. The same buns are arranged on the latex pad with equivalent intervals, waiting for inspection.

40 grams, 22 folds, Tangbao went out of Master Zhu, and also went out of his employees. Master Zhu, Huai'an, came to Yangzhou at the age of 18 and worked hard in the food industry for 26 years. He said that he was lurking in Yangzhou's large and small restaurants for many years, and he learned to become a "rivers and lakes" in secret. In 2008, he intends to transform from a migrant worker to an entrepreneur and go to Master Chen Ende, one of the four famous masters in Yangzhou. He said that he was suffering. He had no mother at the age of 20 and his father at the age of 22. Since then, he starts the world and starts his hand, but he is lucky: the first transfer is after meeting his wife, and the second time he met the teacher. The soup is inherited the mantle of the teacher.

The teacher passed on the essence of the soup bag: the umami flavor was hidden in the soup. It was broth, which was made of chicken soup, meat skin, and big bones. The trick inside is the fire barbecue skin, and then boasts and then boiled the soup. As for how to bake and bake, it is commercial secrets.

Today, Master Zhu has five restaurants, the service target is the resident of the town. Because of the epidemic, Master Zhu also invested in factory stores to meet the needs of diners through sales and other sales forms. He has feelings for food, no matter how difficult it is.

His feelings are to teach the skills to the children. A few years ago, Master Zhu was promoted to Boss Zhu and was busy management, but no matter how busy he was, he took half a day to be with the children for half a day. It was the children of the youth quality education practice base. Master Zhu taught them to make dumplings, buns or make moon cakes. For such a long time, Master Zhu walked into the classroom with a wake -up face and good filling from the factory store. In 40 minutes, he taught students how to roll the skin, how to wrap, and how to cook. The children had eaten dumplings and get out of class, and he would stay quietly to clean up the kitchen, and did not leave until the dust was not died. This is his professional habit, and it has always affected his employees for many years: after finishing the face, he could not see a little extra things on his body, hand, table, and ground.

Master Zhu is named Zhu Chenglong. The teacher of a corporate owner has become a accomplice with me, but it can bring knowledge and happiness to the children better than me.

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