I'm in Food Wars: Starting a Food World

Li Xuan, who accepted the three-course method of making dumplings, was in high spirits. Although it was quite late, there was a space for chefs, so there was nothing to worry about.

"Enter the kitchen god space!"

Li Xuan's thoughts moved, and the familiar Douweichang appeared in front of him again.

"The three dumplings should start with the Phoenix Jade Dumpling. After all, the red oil used in it is obtained from the clear oil in the fried Qingjiang dish."

The first thing to do is to knead the dough. The reason why the Phoenix Jade Dumplings are named is that they are placed on the plate like a phoenix, and the rest is the same color as jade.

The key to this step is to add spinach powder when kneading the dough, so that the dumpling skin will be emerald-colored.

Fortunately, this time, Li Xuan did not have to try the ratio of spinach powder to noodles little by little, it was given directly in the recipe.

Li Xuan kneaded a lot when kneading the noodles. After all, tonight is a dumpling feast, and he will basically deal with the noodles all night.

The dumpling filling is of course meat filling. For carnivores like Li Xuan, meat dumplings are the true love.

After filling the dumplings, Li Xuan divided the dough into balls of the right amount, and then used Qiao Jin to press the dough with a kitchen knife to turn the dough into dumpling skins.

Picking the meat filling with the chopsticks in his left hand, and closing the dumpling skins in his right hand, the dumplings are perfectly closed. With Li Xuan's current hand strength, he is not afraid that the dumplings will fall apart when they are cooked.

The water in the pot over there has been thoroughly boiled, and the water is quickly simmered, and then it is placed on the plate.

It's a pity that Li Xuan hasn't been so skilled at arranging dumplings in the shape of a phoenix like Master Ji Di. He can only place the dumplings and red oil on a white porcelain plate a little bit clumsily.

Just like the top-grade jadeite dumplings, there are bright and dazzling red oil. The dumplings are the head and body of the phoenix. The red oil is used as the link and the flaming flame at the bottom. The whole dish gives a bright feeling as soon as it is served. The phoenix spreads its wings and wants to fly.

Li Xuan put a dumpling in his mouth, but the taste of the dumpling was surprisingly sweet and sour. It was different from the red oil of ordinary Sichuan hot sauce. The taste was richer and more mysterious. Against the background of red oil, the spinach was fresh The sweetness is even more wonderful, and the combination of the two produces a completely different chemical reaction.

It's just that this Phoenix Jade Dumpling has not yet reached the level of luminous cuisine. Now it can only be said to be delicious, and it cannot reach the level of stunning.

There is nothing to lose, just keep working hard and try more.

This Phoenix Jade Dumpling is not particularly difficult for Li Xuan now. After all, the recipe has all the steps and proportions written there, and the rest is nothing more than trying it out?

After the Phoenix Jade Dumplings, Li Xuan didn't make the small master's fried dumplings first, but made the Shenglong dumplings first. In fact, it's not that he didn't make them, but because the small master's fried dumplings need to use crushed dumplings. Pork bone broth, which takes time.

It also takes time to marinate pork back in red oil, both of which take time, so Li Xuan practiced making Thang Long Dumplings while he waited.

The ingeniousness of Shenglong dumplings lies mainly in the use of two kinds of skins to make them stand upright, and the carving of the knife makes the dumplings have the shape of a dragon.

The first thing to do is to deal with the shrimp, separate the shrimp body from the shrimp head, don't throw the separated shrimp head, wrap it in bread crumbs and fry it, the children next door are crying!

Of course this is not the case. The shrimp head needs to take out the shrimp brain inside and add it to the dumpling stuffing to make the shrimp taste more complete.

Later, the shrimp head was also carved into the shape of a dragon, with dragon whiskers and dragon horns. Here, Li Xuan changed it a little, borrowing from the Dumpling Brothers' Julong Dumplings.

The original small-headed Shenglong Dumpling has some disadvantages, that is, it does not have the experience of dumplings from the dumpling brothers in appearance. If it is not better in taste and concept, it may not necessarily be able to win the other party.

In terms of color and aroma, the fragrance is no problem, but the appearance and color need to be supplemented. For example, Li Xuan thinks that the dumpling brothers thought of using red peppers to carve dragon scales. Cover the red peppers, and it can also show the exquisite carvings!

After making enough fillings, rice roll skin and dough skin, Li Xuan started making dumplings.

Using two kinds of skins to make dumplings is not so simple, how to make the dumplings evenly wrapped by the two kinds of skins without revealing the filling, and finally reheating in the steamer will produce the effect of standing upright, Li Xuan has never been like this operated.

This really cost Li Xuan a lot of time and energy. During this time, the soup was cooked and Li Xuan didn't care.

"chichichi"

Seeing Thang Long Dumpling standing looming in the white mist, Li Xuan laughed. It took a lot of effort to achieve such a small Thang Long Dumpling.

Kneading the right shrimp filling, whether it is fragrant or sweet, it is 12 points, and it is very Q-bounce when you bite it, and the dumpling filling is added with clean shrimp brains, which makes the delicious shrimp more thorough and complete.

Li Xuan is very satisfied with the Shenglong dumplings, and the food cells in his body are also quite satisfied. Li Xuan can feel the cheering of his body cells and the power of slowly rising. *