Punch: From third-rate anchor to top chef

Chapter 465 453. Diet: Wormwood Dumplings

"Overall, this glutinous rice is still very good."

"The color is sheer, not too pale and not too rich."

"The taste is also very good, without too much miscellaneous smell, and the fragrance of bamboo is integrated into the rice when it is steamed."

"Let the taste become richer and more layered."

"The taste of glutinous rice is also very good, with moderate hardness."

"It won't be limp and lumpy, and it won't be too hard to chew."

"90 points, the taste and texture are very good, and it has a very good meaning."

Before the meal was finished, two pastries were served.

These two pastries are horseshoe cake and mugwort cake.

The horseshoe cake was not the Cantonese-style horseshoe cake that Li Xiao had introduced to the audience before.

It is a kind of pastry unique to Guangxi.

It is not called horseshoe cake because it uses horseshoe as a raw material.

The reason why he is called Horseshoe Cake is that she is called Horseshoe Cake because she looks like a horseshoe.

Li Xiao showed this horseshoe-like pastry in front of the camera.

Studio.

"!!! This thing is horseshoe cake?"

"One thing to say, it does look like a brown horse's hoof."

"Not only are the hooves of a brown horse, but there is snow under them."

"Some mood!"

"This is different from what I usually eat!"

"Wow, where is the anchor's address? I haven't seen this kind of horseshoe cake for many years!"

"It's true that many uncles and aunts used to push small carts and sell them on the street, but now you can't see them!"

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He said the address of the shop again, and after he finished speaking, he took a bite of the horseshoe cake.

While chewing, feel the taste of horseshoe cake.

Li Xiao couldn't help but nodded:

"good to eat!"

"The taste is very fluffy."

"He put glutinous rice flour in a pressure cooker and pressed it out with charcoal fire."

"The time is very short, usually a dozen seconds can make a good one."

"It has a fluffy texture, a bit like a fluffy rice cake."

"Before it comes out of the pan, put a layer of brown sugar powder on the surface."

"Soft, sweet, and tender."

"The sweetness is just right, not too sweet, and not sticky to the teeth. It is a very good traditional snack."

"85 points!"

After scoring, Li Xiao turned his attention to the last food of the night.

Mugwort leaf cake, also called wormwood green group, green group, and wormwood group, has many names, and the names are different in different places.

The production methods are somewhat different in each place, and of course the materials are also varied.

There are two main types of wormwood dumplings.

One is stuffed and the other is unstuffed.

The former are usually flat, while the latter are usually spherical, or at least bulging.

The wormwood dumpling made by the chef in this store is the latter.

The shape of the wormwood dumplings here is a bit like an enlarged version of egg yolk pastry.

The size of the wormwood dumpling here is about 1.5 times larger than that of the egg yolk cake.

"Wormwood has many effects."

"Using wormwood to prevent and control diseases has a history of thousands of years."

"In the past, after floods occurred in the southern region, every household had to boil wormwood water to soak the contaminated clothes."

"It is necessary to smoke and dry the wormwood at home to prevent the disease after the flood."

"Of course, some people with a difficult family environment will also try to take wormwood to get rid of the disease when they have a disease."

"Ai Cao, pungent, bitter, warm in nature, has the effects of warming the meridians to stop bleeding, dispelling cold and relieving pain, dispelling dampness and relieving itching."

"Various haemorrhages, cold abdominal pain, cholera, dysentery, certain women's diseases, weakness and coldness."

"So wormwood was very popular among female friends in ancient times, because most of its effects are very friendly to reason."

"In short, this wormwood dumpling is not just a food, but a diet therapy."

Li Xiao picked up one of the wormwood dumpling and threw it into his mouth.

A scent of wormwood immediately rushed over.

In the fragrant wormwood liquid, there is also a little lemon fragrance of grapefruit.

Only then did Li Xiao realize that there was a grapefruit leaf under the green wormwood dumpling.

The lemon fragrance just now comes from this leaf.

He holds the pomelo leaf in front of the camera:

"It's a very simple cooking technique. Putting some kind of food material under the food can make its taste into the food."

The astringency of the wormwood dumplings is very light, with a little aftertaste, and the fragrance of the wormwood is very strong.

The wormwood dumpling is filled with red bean and tangerine peel stuffing.

The red beans are distinct, and there are also tangerine peels that have been ground into powder.

A faint scent of tangerine peel is hidden in the sweet red bean filling.

Looming, still holding the pipa half-hidden.

"The red bean filling here is also delicious."

"The wormwood dumpling is light, and the red bean filling is sweet."

"It's just the right mix of the two, complementing each other, blending with each other."

"very good."

Studio.

"It looks so beautiful."

"It feels like an oversized green emerald!"

"This wormwood dumpling is so round."

"My family makes [-] to [-] catties of wormwood dumpling every year, but it's not as good-looking as the anchor's."

"Our side is also wormwood dumpling, but it's useless."

"Anchor, what should I do with this thing?"

"Yeah, I learned it many times but didn't make it."

"The wormwood dumplings I make always turn black!"

I saw many people in the live broadcast room asking how to make mugwort dumplings.

Li Xiao didn't try either, although he didn't acquire the relevant skills.

But at his current four-star level.

To deal with the wormwood dumplings of the family workshop level, it is almost easy to catch

"The method of making wormwood dumpling is also very simple, just pick fresh wormwood."

"The ratio of young wormwood shoots to old shoots is best to be 8:2, with 8 parts of young leaves and 2 parts of old leaves."

"In this way, the fragrance of wormwood is more intense, the taste is richer, the texture is more layered and the taste is softer."

"Add a little salt and edible alkali to boiling water, throw in wormwood and boil until the color of the wormwood turns emerald green, pick it up immediately, and throw it into ice water."

"The reason for throwing in ice water is because if the temperature of boiling water continues to remain in the mugwort leaves."

"Ai Ye will turn dark green because of the excessive heat."

"The color of the wormwood dumplings made will also become dark and dark, which is very unsightly."

"After being put in ice water, the leaves of mugwort can keep their green color, and at the same time, the excess bitterness in the leaves of mugwort can be removed."

"Use the cooking machine to grind the cooked mugwort leaves into mugwort puree."

"Add glutinous rice flour, sticky rice flour, salad oil, maltose and clear noodles to the wormwood mud."

"The reason why maltose is added instead of white sugar."

"It's because maltose can make the dough softer and more suitable for sweetness."

"If it is a wormwood dumpling without filling, the amount of maltose can be increased appropriately."

"But if there is a filling, then you only need to put a little maltose."

"Knead the dough well, then make it into the shape you like, and steam it in the pan."

"Of course, if you don't want it to collapse after it comes out of the pot, remember to remove the pot once during steaming to reduce the pressure inside the dumpling."

"It's very easy to get a pot of perfect color and shape, perfect wormwood dumplings."

(End of this chapter)