People in the Far Moon: Starting a Food World

Li Xuan, who accepted the three-course dumpling making method, was full of interest, although it was quite late, but with the existence of the kitchen god space, there was nothing to worry about.

"Enter the Kitchen God Space!".

Li Xuan's mind moved, and the familiar fighting arena appeared in front of him again.

"The three dumplings start with the Phoenix Jade Dumplings, after all, the red oil used in it is the enterprise hair obtained from the clear oil in the fried green cabbage. "

The first thing to do is to knead the dough, the reason why the Phoenix Jade Dumplings are named is that in addition to being like a phoenix at a glance, the rest is like a jadeite color.

The key to this is to add spinach powder to the kneading of the dough so that the dumpling wrappers will be emerald in color.

Fortunately, this time there was no need for Li Xuan to try the ratio of spinach powder to noodles little by little, and it was directly given in the recipe.

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

Of course, dumpling stuffing is meat filling, and for carnivores like Li Xuan, meat-filled dumplings are true love.

After the dumpling filling was ready, Li Xuan divided the dough into a ball with just the right amount of agent, and then used ingenuity to press the agent with a kitchen knife to turn it into a dumpling skin.

The chopsticks in the left hand are picked, and the dumpling skin in the right hand is closed, and the dumplings are perfectly closed.

The water in the pot over there has been thoroughly boiled, and the water is blanched quickly, and then it is time to put it on the plate.

It's a pity that Li Xuan hasn't practiced to be so skilled at arranging dumplings in the shape of a phoenix like Master Di, so he can only put the dumplings and red oil on the white porcelain plate little by little with a little clumsiness.

Like the high-quality jade dumplings and bright and dazzling red oil, the dumplings are the phoenix's head and body, the red oil is used as a link and the bottom of the burning flame, the whole dish gives people a bright feeling, the color is very eye-catching, like a phoenix is about to fly.

Li Xuan put a dumpling in his mouth, but the taste of the dumpling is surprisingly sweet and sour, different from the red oil of the general Sichuan spicy sauce, the taste is richer and more mysterious, under the background of red oil, the fresh sweetness of spinach is more wonderful, and the combination of the two has completely different chemical reactions.

It's just that this phoenix jade dumpling has not yet reached the level of luminous cuisine, and now it can only be said to be delicious, and it can't reach the level of amazing.

There's nothing to lose, just keep trying hard.

This phoenix jade dumpling is not particularly difficult for Li Xuan now, after all, the recipe has written all the steps there, and the rest is nothing more than to try it

After the Phoenix Jade Dumplings, Li Xuan did not make the fried dumplings of the little master first, but made the Shenglong dumplings first, in fact, it is not that he did not do it, but because the fried dumplings of the little master need to use the broth made from crushed pork bones, which takes time.

At the same time, the pork back fat needs to be marinated in red oil for a while, both of which take time, so Li Xuan practiced making Thang Long dumplings while waiting.

The ingenuity of Thang Long dumplings mainly lies in the use of two kinds of skins to make them stand upright, and the carving of knives to make the dumplings have the shape of a dragon.

First of all, the shrimp should be processed, the shrimp body and the shrimp head should be separated, the separated shrimp head should not be lost, wrapped in breadcrumbs and fried, and the children next door are crying!

Of course not, the shrimp head should take out the shrimp brain inside and add it to the dumpling filling to make the shrimp taste more complete.

Later, the shrimp head was carved into the shape of a dragon, dragon whiskers, dragon horns, and here Li Xuan also changed it slightly, drawing on the Julong dumplings of the dumpling brothers.

Originally, the Thang Long dumplings had some disadvantages, that is, they did not have the same experience as the dumplings of the dumpling brothers, and if they were not better in taste and concept, they might not necessarily be able to win the other party.

In terms of color and fragrance, the fragrance is no problem, and it still needs to be supplemented in terms of appearance and color, for example, Li Xuan thinks that the idea of using red peppers to carve dragon scales is very good, and because the upper layer uses rice roll skin, it will not cover the red peppers, and it can also show the exquisite carving to the fullest!

After making enough fillings, rice rolls, and dough, Li Xuan began to make dumplings.

It is not so simple to use two skins to wrap dumplings, how to make the dumplings evenly wrapped by the two skins without revealing the filling, and finally heat it again in the steamer to produce the effect of standing upright, Li Xuanke has never done this.

This really made Li Xuan spend a lot of time and energy, and Li Xuan didn't care about the soup during this time.

"Snort

".

Looking at the Shenglong dumplings that loomed in the white mist, Li Xuan laughed, such a small Shenglong dumpling, but it took a lot of effort to achieve such an effect.

Knead the shrimp filling just right, whether it is fragrant or sweet, it is 12 points, and the bite is also very Q elastic, and the dumpling filling is added with clean shrimp brains to make the shrimp more delicious and complete.

Li Xuan was very satisfied with this Shenglong dumpling, and the food cells in his body were also quite satisfied, Li Xuan could feel the cheering of the body cells, as well as the power of the slow ascension.

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