Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 388 Accidentally Made a New Dessert?Shanghai-style donkey rolling - Leishayuan! 【Subscribe】

In the store, the kelp was pressed in the pressure cooker for about half an hour. Lin Xu turned off the heat on the stove and put the pressure cooker aside.

Unplug the air valve and let the heat in the pot dissipate naturally.

Taking advantage of this time, he opened the steamer and took out the steamed kidney beans from the steamer.

If you are making kidney bean rolls, then pour these kidney beans into a basin, add white sugar, and then mash them into a puree while they are hot, filter them, and then you can make sweet and delicate kidney bean rolls together with red bean paste.

But now you want to use kidney beans to make kelp, there is no need to pound it, just stir it with kelp later.

Soon, the heat in the pressure cooker dissipated.

Open the lid of the pot, put the kelp inside into the cooking machine, and then pour in the white kidney beans.

The white kidney beans are sticky. Lin Xu was afraid of breaking the food processor, so he deliberately put a small spoonful of kelp soup into it.

I'm busy, Lao Huang is here.

He brought a lot of ingredients, two large herrings weighing twenty-five to six kilograms, two large silver carp weighing thirty kilograms, a box of fresh crabs, two free-range chickens, two muscovy ducks, and a bag of rice field eels. , two suckling pigs, two fat geese...

There are a lot of ingredients, and two carts are fully loaded.

And almost everything is double, which is also a principle of wedding ceremony, good things come in pairs.

"Where's the groom and the bride? These two have been sticky for so long, and finally pierced the window paper. I'm so anxious for them."

Lao Huang helped Che Zai push the trolley to the kitchen, then leaned against the door of the kitchen and greeted Lin Xu curiously.

Lin Xu smiled and said:

"I haven't come here yet, maybe I'm queuing up at the Civil Affairs Bureau right now... have you had breakfast?"

"No... what did you eat this morning?"

Ma Zhiqiang, who was on the morning shift today, said:
"Mutton soup with sesame biscuits, Boss Huang, would you like to try it?"

"That's great, give me a big bowl, put more coriander, and take three sesame seed cakes, I haven't eaten anything all morning."

Ma Zhiqiang filled a large bowl of mutton soup and put it on the tray, grabbed a handful of coriander and threw it in, and took out three sesame seed cakes from the oven, put them on a plate, and put them on the tray as well.

When he brought it to the door, Lao Huang hurriedly took it and went outside to eat.

Lin Xu installed the cooking machine, selected the juice function, the cooking machine started up quickly, and the knife head was spinning wildly in the cooking cup.

The white kidney beans and kelp were both cooked, and it was easy to whip them up. It didn't take long for the ingredients in the cooking machine to become mushy.

It can be seen through the transparent cooking cup that the color of the paste is normal.

The addition of white kidney beans makes the color of the kelp lighter, and it really looks like a little emerald.

From this point of view, the idea of ​​adding white ingredients is also correct, but the specifics depend on the final result.

If the taste and texture are not good, then the color is useless.

Soon, the whipping is over.

Lin Xu took out the cooking cup, poured the emerald-colored paste into the filter, and filtered out the residue of kelp and white kidney beans.

Not only does this make for a better texture, but it also brings the kelp and white kidney beans together even further.

After filtering, Lin Xu tasted it.

Compared with the past, the taste is a bit denser, and it is full of the unique aroma of white kidney beans, plus the faint sweetness of kelp paste.

He thought it would be good to eat it with a spoon while it was still hot without waiting for it to cool down.

This needs to be topped with some brown sugar syrup while it is still hot...

Thinking of this, Lin Xu immediately set up the frying pan, put half a bowl of water and a bowl of brown sugar in the pan, turned on the fire and stirred quickly to let the brown sugar melt completely.

After the smell of caramel appears, pour in the ginger juice.

Immediately, the aroma of ginger and brown sugar rises.

Stir the two kinds of juice with a spoon, and then you can take it out of the pan.

Ginger juice cannot be boiled, otherwise the fragrance will dissipate, but it can't be put when it is cold, so that the strong flavor of ginger will not dissipate.

The best way is to add ginger juice when the brown sugar is boiled, stir evenly and then take it out of the pot.

In this way, the strong taste of ginger is gone, but the fragrance is still there, and it tastes a little bit spicy. It is a perfect match with brown sugar.

He filled half a bowl of paste made of kelp and white kidney beans into a white porcelain bowl, and then poured a small spoonful of ginger brown sugar on top.

Not to mention, the combination of emerald and dark red looks pretty good.

Red and green, the classic will never go out of style!

"Congratulations to the host for making his own dessert - Jade Soup with Brown Sugar and Ginger Sauce, and rewarding the perfect level of traditional Sichuan cooking techniques - eating cold."

Huh, this is a success?
Lin Xu was a little overjoyed, he was just trying his guess.

I didn't expect to make a dessert that had never appeared before.

Take a sip with a spoon, the brown sugar tastes silky and full of ginger flavor, while the emerald paste made of kelp and white kidney beans has a dense taste, with bean, ginger, and brown sugar flavors mixed together, it is really comfortable to eat warm.

I was still thinking about winter desserts.

Well now, dessert is here.

There are still a lot of white kidney beans left, and Lin Xu plans to make some jade soup with brown sugar and ginger juice for everyone to try.

He took the small bowl of dessert, filled half of the bowl with the batter with a spoon, smoothed the surface and put it in the freezer of the refrigerator to accelerate the solidification.

Although a new variety of brown sugar ginger juice has been created, the side task of improving this dessert has not been completed yet.

You have to go on.

Not long after, I opened the refrigerator again and brought out the dessert bowl.

The paste in the bowl has been cooled and solidified, and the color is lighter after solidification, and there are white kidney beans, which are solidified like jelly, trembling when patted.

He brought over the ginger syrup that he had boiled yesterday, and poured a spoonful over it.

The transparent syrup is poured on it, it looks like it is coated with a layer of glass, and the appearance is even higher.

"The host makes new desserts within the specified time, completes the side task [Dessert Improvement], and wins a lucky draw for perfect meals."

"The host is actively trying. The perfect level palace dessert [Rock Sugar Emerald Paste] has been specially upgraded to [Rock Sugar Ginger Emerald Cheese], and a perfect level dish upgrade card will be rewarded. Congratulations to the host."

I went to try out one dessert, but I didn’t expect to get another dessert, brown sugar and ginger jade paste, and also won three rewards for cold eating technique, perfect level meal lottery and perfect level dish upgrade card.

Please give me another stack of tasks like this!
After Lin Xu was excited, he took a look at the desserts in the bowl. According to the way desserts were named in the past, they were named from thin to thick: drink, dew, soup, soup, paste, cream, and cheese. It solidifies into jelly or jelly.

This is why the name of the dessert changed from cream to cheese.

Take a spoonful and put it in your mouth. It tastes cool, but it has a taste of ginger.

The sweetness of ginger syrup and the spiciness of ginger not only make the slightly cold emerald cheese more delicious, but also the spiciness of ginger neutralizes the coolness.

Kelp and white kidney beans are mixed together. When eaten hot, the taste is soft and full of bean flavor, but when eaten cold, it has a smooth feeling.

Delicious, this taste is really good.

Let everyone try it at noon, and then it will be new in the store.

There are two ways to make one dessert, and the taste is completely different when eaten cold or hot. I believe customers will be very satisfied.

After finishing this, the kitchen also started to get busy.

Lin Xu remembered that he was going to make sand balls, so he took some red beans from the warehouse, poured them into warm water and started soaking them.

The so-called Lei Sha Yuan is actually a layer of fried soybean powder wrapped on the boiled glutinous rice balls.

It is said that at the end of the Qing Dynasty, there was a small shop in Shanghai that made glutinous rice balls. The diners were still full and wanted to take some back when they left.

In order to prevent the cooked glutinous rice balls from sticking to each other, the store coated the boiled soup noodles with a layer of soybean flour. Unexpectedly, the taste was surprisingly good and it was very popular.

Because the bean flour at that time was made from a stone mortar, and the finished bean flour was very similar to sandy soil, so it was named Leishayuan.

In the era of war, the word sand in Leisha Yuan implied the meaning of fighting on the battlefield, and the name has been preserved.

But now to make this dessert, instead of making bean flour by grinding, it is made directly with a grinder, which is not only simple and quick, but also makes the bean flour more delicate.

What is used to make Leishayuan is not the common soybean powder, but Chixiaodou, also known as red beans.

Red beans are hard and need to be soaked in warm water for about two hours to soak through.

Only when it is soaked thoroughly can it be fried, and the soybean flour produced will be more fragrant, and it will be more beautiful when wrapped in glutinous rice balls.

After soaking the red beans, Lin Xu started to work in the kitchen.

Marinate the herring tail, chop the silver carp head, and marinate the suckling pig with a knife.

Lin Xu used the perfect meal upgrade card he had just obtained on roasted whole lamb.

The only major dish in the store is roasted whole lamb, which is excellent, which is not pleasing to the eye, so after getting the reward card this time, it will be directly upgraded.

The perfect roasted whole lamb can satisfy all tricky mouths.

After finishing all these tasks, Lin Xu started to make the stuffing of glutinous rice balls for Lei Sha Yuan.

As long as there is soy flour, all glutinous rice balls can be made into Lei Sha Yuan, but if you are more particular, the most classic filling of Lei Sha Yuan is still black sesame filling.

The Lei Sha Yuan made with black sesame filling is delicious, sweet and soft, and it was the favorite of old Shanghai courtesans in the past.

Lin Xu put the non-stick pan for dessert on the stove, poured in the washed black sesame seeds, turned on medium-low heat, and kept stirring to dry up the moisture on the surface of the sesame seeds, and stir-fry them until they became fragrant.

Until the black sesame seeds make a beeping sound, take it out and let it cool.

This step can also be replaced by the finished black sesame powder, but compared with the black sesame powder, the fried black sesame is more fragrant and tastes better.

While drying the black sesame seeds, Lin Xu fried some cornstarch in a non-stick pan.

This is also mixed into the stuffing.

After adding the fried cornstarch, the glutinous rice ball filling tastes like quicksand, which is the same as adding cooked flour to the filling of the sugar triangle.

However, compared to cooked flour, fried starch not only has a fragrance, but also has a smoother taste, which goes very well with glutinous rice balls made with lard and black sesame.

The corn starch is fried until it turns slightly yellow, and it is spread out on a tray to dry.

At this moment, the black sesame seeds are almost ready to dry, put them into the grinder, and grind them into powder.

Then pour it out and sieve.

This step is essential when making similar powders.

After sieving, the powder is finer and tastes better.

Whether a dessert is delicious or not, in addition to seasoning, the details are also crucial.

After sieving, put the sesame powder into a basin, and then pass the cornstarch that has just been fried through a sieve to sieve out the small particles that are agglomerated, and that's it.

After finishing these preparations, you can start to adjust the filling.

There are about 200 grams of black sesame powder in the basin. Lin Xu added 150 grams of soft white sugar to it, and began to knead and stir to knead the black sesame powder and soft white sugar into a ball.

The reason why soft white sugar is used is because it is easy to melt and it is easier to mix it into the stuffing.

If white sugar is added, the glutinous rice balls may not melt after cooking, and the taste may be somewhat flawed.

Mix soft white sugar and black sesame powder, add 30 grams of peanut butter and 30 grams of sesame paste.

Tahini can increase the aroma of sesame seeds, while peanut butter can make the aroma more intense and diverse.

Stir the two sauces evenly by hand, and add 150 grams of cooked cornstarch, 150 grams of lard, 50 grams of peanut oil and sesame oil to blend.

Continue to stir, stir the lard, let the filling become a thick paste, then pour it into a small basin and put it in the freezer of the refrigerator.

Freeze the filling into a paste, which is easier to pack.

"Damn, I thought black sesame stuffed glutinous rice balls can be made with black sesame powder, lard and sugar. I didn't expect it to be so complicated. I've opened my eyes today."

Zhu Yong is not very good at desserts, just after watching Lin Xu's stuffing process, he felt an eye-opening feeling.

Lin Xu smiled and said:

"A delicious stuffing is definitely not as simple as it seems on the surface, but relatively speaking, it is absolutely right to put some peanuts when making black sesame stuffing. In the past, people in Beijing ate sesame paste, and they also put peanut butter for seasoning. .”

At that time, the so-called [-] sauce was extremely popular.

At first, peanut butter was added to increase the amount of sesame paste, because sesame is expensive and peanuts are cheap.

But later on, I got used to the sweet taste of peanut butter, and many people are not used to this kind of Erba sauce.

At ten o'clock in the morning, Cui Qingyuan and Yan Lin came to the store.

As soon as he reached the second floor, Cui Qingyuan said with a speechless face:

"I never thought that getting a marriage certificate would be so cumbersome and troublesome."

But Yan Lin thought it was good to be so cumbersome. When she went there, she specially asked Xiao Qing to buy some high-end candies and distributed them to the staff of the Civil Affairs Bureau.

Happy event, you have to eat something sweet.

"It's a pity that the time-honored Leisha Yuan in Shanghai can't be bought in the capital, otherwise it would be even more..."

Before she finished speaking, Lin Xu smiled and said:

"I guessed that you guys wanted to eat this one, so I made some, but it's not ready yet. When it's ready, you and Professor Cui will try it and see if there are any local delicacies in Shanghai."

At this moment, the red beans were soaking too slowly, and Lin Xu added some hot water, which showed signs of softening.

"You made Kobayashi? Oh, that's great."

Lin Xu said:

"The two of you have tied the knot at Lin Kee Gourmet, and we will send our best wishes to you both emotionally and logically."

Sending blessings in restaurants is naturally food.

Yan Lin's heart warmed up:
"Thank you, thank you Xiaolin...By the way, has your father-in-law's horse farm started?"

"The work has started. A while ago, he specially invited many people to Yinzhou to participate in the foundation laying ceremony. The scene was quite big. I was too busy to attend to it."

Yan Lin said:

"Boss Shen runs the racecourse. As a partner, I have to help the racecourse. Huasheng Group will invest an additional [-] million in the near future, and at the same time invest another [-] million in your scenic spot for infrastructure construction. After all, the racecourse is in the scenic spot. , transportation and other infrastructure must also be repaired in place.”

Are you here as a fortune-telling fairy?
Up to [-] million, not to mention the money, Happy Beans would not dare to play like this.

Lin Xu asked hesitantly:
"Is there any risk in such an investment?"

Yan Lin smiled:
"I give myself more than [-] million job rewards every year. These are small money, not serious, and this is a commercial behavior, not a gift. I will accept the loss."

You've said that, what else can I say.

Lin Xu felt that the Longqi Mountain Scenic Area was about to undergo a round of drastic tossing.

Originally, my parents planned to take advantage of this winter to expand the scenic spot. Now, on the basis of the loan, I have added another [-] million in cash. Isn't that really exciting?

Back in the kitchen, the red beans were almost soaked. Lin Xu fished them out, drained the water, poured them into an iron pot, and started frying them on the stove.

This time he didn't use a non-stick pan, because the red beans themselves won't stick to the bottom, and it's easier to turn them in an iron pan. After all, it takes about half an hour to fry, and they have to be turned continuously from beginning to end. If you can save energy, you have to save.

The stove is always on a medium and small fire.

Fry the water on the surface first, then the water inside the red beans.

After gradually frying dry, the aroma is gradually fried out.

You must be patient when frying beans. The fire should not be too high. While the outer skin is not mushy, fry the bean kernels inside until fragrant and crispy. Only in this way can the ground bean flour be delicious.

Finally, the beans were fried, and the surface was slightly browned.

After pouring the beans into the tray to dry, Lin Xu baked some peanuts, and also fried them until fragrant and crispy.

While the beans were drying, he started making the dough for the soup dough.

Add 250 grams of glutinous rice flour and 150 grams of Chengfen into the pot, stir evenly, then add a stainless steel pot, add 300 ml of water, put 150 grams of sugar and 50 grams of lard into the water.

Bring to a boil over high heat, and then keep stirring to let the sugar and lard dissolve separately.

The purpose of adding lard is to make the dough more moist and fragrant, and the taste is better.

Put everything in the pot, pour the water into the basin, and then use chopsticks to stir quickly in the basin to make the water and powder mix into a ball.

Then pour the dough and the remaining dry powder on the chopping board, knead and press repeatedly to make the dough more even.

After kneading the noodles, put them in the basin and relax for a while.

At this moment, the beans have also been dried, put them into the grinder together with the peeled peanuts, add a large spoonful of white sugar, and start grinding.

Through a grinder, white sugar can be beaten into powdered sugar, which will be better mixed with soybean powder, and it tastes sweet and delicious.

Grind into powder, sieve, filter out the red bean shell and some residues that are not completely crushed, and put it in a larger basin for later use.

The bean flour is ready, and it is almost ready to be wrapped.

Bring a large basin, put crushed ice on the bottom of the basin, pick up the stuffing that has been frozen in the refrigerator and put it in the basin.

Putting ice in will slow down the melting of the filling and make wrapping easier.

The dough is kneaded into long strips, and the dose is added.

Knead it well, press it into a round cake, put it in the palm of your hand, press it into a hemisphere with your thumb, scoop up a ball of frozen paste fillings and fill it in, then squeeze the dough with the tiger's mouth to wrap it up, and seal the mouth live.

Finally, roll it on the chopping board to make it into a round shape, so that a glutinous rice ball is wrapped.

The glutinous rice balls used to make leisha balls are larger than ordinary glutinous rice balls, which taste better and are more enjoyable to eat.

Put the wrapped glutinous rice balls into the boiling water, let them float and cook for a minute, then take them out and let them dry for a while, so that the surface will become sticky and more soybean powder can stick to it.

When it is almost dry, put the glutinous rice balls in a basin containing soybean flour, and roll the basin a few times, so that the slightly red soybean flour covers the surface of the glutinous rice balls.

Wei Qian came over and took a look:
"From the outside, it looks like a donkey rolling."

Lin Xu put these sand balls into the plate one by one, put some bean powder on the surface after putting them away, and said with a smile:

"To put it bluntly, it's a typical Shanghai-style donkey rolling. Let's go and taste it together to see the difference between this Leishayuan and the donkey rolling... By the way, I made two desserts in the morning. Do you remember to let them If people add it to the menu, the cost is relatively low, and the taste is good, so it should be a hot seller.”

"Alright Lin Xu, I'll arrange it now."

On the other hand, the front desk manager of Yanjing Hotel found an MCN agency and signed a contract to become the anchor of the shop.

It is very easy for a person of his status to want to be a part-time anchor.

At the moment, the people from the agency are teaching him the essentials of shop visits:

"Be sure to order dishes with unpopular names. The less popular, the higher the chance of overturning. As long as the food of Lin Kee Food overturns, you will become popular in the restaurant circle!"

Unpopular?

The manager secretly wrote it down, and when he was going to visit Linji's store, he would take a good look at the unpopular dishes on the menu.

It doesn't matter whether it is hot or not, what is important is that Diaoyutai must see our Yanjing Hotel's counterattack.

At six o'clock tonight, please look forward to Lin Kee's rollover!

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The recipe of glutinous rice balls written in this chapter comes from a five-star hotel. Its full name is black sesame lard quicksand glutinous rice balls. The recipe and ratio are written in detail. You can try it. You don’t want to be wrapped in soybean flour, and eating glutinous rice balls alone is also very delicious.This chapter is 5600 words, ask for a monthly pass, brothers!
(End of this chapter)