The genius villain's mother is going crazy in the kid's variety show by relying on food

Chapter 167: Little Sapling
In the end, it was Nanzhi who saved Fu Chao and Qingxi's dough and barely reached the standard for rolling out skins.

There is only one rolling pin at home.

Of course, even if there are extra ones, they can’t be used.

No one here is good enough to use a rolling pin.

So Nanzhi taught them the simplest method - pressing with a cup.

Although it will not achieve the level of being thick in the middle and thin at the edges, for white pastry novices other than Nanzhi, it is the simplest and easiest way to do it.

Everyone tried clumsily.

The most serious one undoubtedly belongs to Southern Italy.

He held the glass carefully, and pressed the washed and wiped bottom of the cup onto the soft dough.

"ah."

Nan Yi knew that he had failed without even looking.

He used too much strength and the dough was torn, so it naturally couldn't be used to make dumplings.

Nanzhi was rolling the dough quickly while paying attention to the movements on the coffee table.

Suddenly seeing this scene, she stopped and wondered whether she should go over to help.

But Nan Yi did not ask her for help.

Nanzhi had no choice but to stop and watch Nanyi's reaction patiently.

Nan Yi first observed the location of the broken skin, and then pondered for more than a minute.

Perhaps he had rehearsed it in his mind and felt confident before he took action again.

The dumpling skin pressed out this time was not perfect, but fortunately it did not break.

Southern Italy’s confidence has increased greatly.

By the third try, I had already mastered it and pressed out a perfect dumpling skin.

Nan Yi does not seem satisfied with this.

He touched the slightly thick edge of the dumpling skin and was distressed for a long time.

Suddenly an idea struck him. He turned the glass upside down and carefully used the body of the glass to press over the edge to make it thinner.

At the same time, he did not forget to keep the dumpling skin round and intact. Although the speed was a bit slow, the result was good.

Moreover, as he gradually became familiar with the operation, even the only drawback, the speed, was improved.

Ignoring the noisy uncle and nephew Fu Chaoqingxi behind him, Nan Yi held up the dumpling wrapper high, his dark eyes sparkling with joy:
"Mom, look!"

"Yeah, I saw it, Yi Yi did a great job!"

During the whole process, Nanzhi did not move his eyes away.

I also witnessed with my own eyes Nan Yi's progress from encountering difficulties, analyzing the causes, to solving the problems...

Of course, what made her happy was not only Nan Yi's talent in cooking.

What really made her happy and relieved was Nan Yi's gradual growth.

She seemed to be nurturing a young seedling.

Even if it has been ravaged and hurt by wind and frost.

But as long as she takes good care of it and guides it patiently, she can watch this seedling grow little by little.

Until it grows into a towering tree that can shelter people around it from wind and rain!
This sense of accomplishment that fills Nanzhi's heart is incomparable!

She couldn't help but murmur again:

"We are awesome!"

It was obviously Nan Yi who showed off first, but when he was really praised by his mother, he became more shy than anyone else.

Then I put all my energy into rolling the dough faster.

after awhile.

"almost."

After Nanzhi made the announcement, he brought over three large pots of dumpling filling.

Finally, it’s time for the much-anticipated dumpling-making session!
“Can you wrap it?”

Nanzhi looked around. Some people nodded, while others shook their heads.

She demonstrated the movements:
"It's very simple, just put the filling on, don't be greedy and put too much, then fold it over and pinch the edges tightly."

This is the most common way to make dumplings.

Nanzhi was inspired and demonstrated several methods:

Yuanbao dumplings, crescent dumplings, willow leaf dumplings, triangle dumplings...

She even wrapped fresh shrimps in dumplings, leaving a little of the tail exposed, and then gently pinched the head into a round shape to make dumplings in the shape of a goldfish!

There is clearly no special movement in her hands, but the dough in her palms is like a magic, and she can knead it into any shape or size according to her wishes!
The kids were so excited that they screamed and yelled!

They gathered in front of Nanzhi and were particularly excited to see the little goldfish lying vividly on the plate:
"Again! Again!"

Nanzhi was so excited that she pinched out a small plate, and there was no sign of their interest decreasing.

Nanzhi had no choice but to stop it:

“Shall we try some other dumplings?”

The kids are not unreasonable. Although it’s a pity, they still have to obey.

Then they were also very excited to try making goldfish dumplings.

Not only the kids, but also the three adults, Fu Chao, Xie Yu and Qi Pei'er, are the same.

Not surprisingly, everyone failed.

They refused to believe it and tried it again and again.

Even Xie Yu, who was closest to success, made goldfish dumplings that were far different from those made by Nanzhi.

A cute and lively creature;

A dull and mechanical one that looks silly.

Not only are there differences in goldfish dumplings, but also in dumplings of ordinary shapes.

The ones wrapped by Nanzhi are beautiful and plump, standing lightly on the chopping board like works of art.

And what they made... well, at least they were recognizable as dumplings.

When all the dumplings were finally wrapped and placed on the table, a sharp contrast immediately emerged.

Qi Peier waved her hand to comfort him:

"It's okay, it'll be fine once it's cooked!"

It turns out not to be.

With the same filling, dumplings made by different people can have completely different feelings.

The dumplings made by others were well-filled with fillings, so even though they were a little crooked and oddly shaped, they still tasted good.

As for the dumplings in Nanzhi, they are a taste enjoyment -

The dumpling skin is of just the right thickness, locking in the juice inside. When you take a bite, the boiling hot soup gushes out, burning you to the point of scalding, yet you're reluctant to throw it away.

The pork is extremely tender, and is paired with cabbage and shepherd's purse. The former is crisp and sweet, while the latter is as fresh as spring. It is extremely delicious when eaten alone.

Dipping it in some balsamic vinegar with shredded ginger is a real touch of genius.

The aroma of vinegar wafts through the mouth, whetting one's appetite. Combined with the taste of the light filling, the word "amazing" is not enough to describe the feeling.

If you can eat spicy food, you can also mix a little bit of chili oil made by Nanzhi into the vinegar dish.

Chili oil is made from more than a dozen spices and has a mellow and rich flavor. When combined with the lightness and agility of balsamic vinegar, it creates a unique taste experience.

In addition, Nanzhi also made shrimp fried dumplings.

The most taboo in making fried dumplings is to have one side yellow and the other side white. Every edge must be fried until golden brown.

Some people make fried dumplings because they are lazy and just fry them.

If it were Nanzhi, it would naturally be fried to the point of being real.

Not much oil is used, and she relies entirely on her touch to judge the heat and what is just right.

If it is not fried well, the filling will not be cooked; if it is fried too long, the filling will become dry and the skin will be too hard.

Only by pinching the critical point and using slow frying fire can the filling be cooked little by little.

The fried dumplings made in this way are truly crispy on the outside and tender on the inside, with rich juicy meat.