Dimensional Medicine King

"Please wait a moment, both of you."

After speaking, Lan Si asked Qi to stay aside while he walked towards the kitchen.

The first thing to make is naturally the dough, not only for the girl's recipe, but also for the blue-haired man's.

At first, the other party planned to order a bowl of tonkotsu ramen, but after hearing the communication between the "His Royal Highness" he said and Lan Si, he also changed his plan. Although as a man, he has a relatively light view of body shape, but it is still true. A singer, if he can control his diet, he still needs to control it, so he asked Lansi if he had any lighter noodles, and Lansi naturally recommended Lanzhou ramen.

For this, the other party naturally expressed his trust in Lan Si's recommendation, but when Lan Si left, he looked at the two peers who were sitting alone at the table with extremely resentful eyes. Maintaining 'there seems to be some majesty left', they decided that it would be better not to drink in front of the children, but in fact this was just a self-deception, who didn't know what the two of them looked like when they were drunk?He himself suffered from it even more.

"If it weren't for these two guys, I would also like to order an 'ice cream mousse'~"

Seeing the two siblings chatting happily around the pastry menu, he couldn't help but sigh.

Lansi didn't know the deep resentment of a certain customer in the store. He put the processed dough into a specific area, and then used the dataization ability endowed by the 'world fragments' to adjust the time rate of that area to speed up its fermentation process, and he himself It also processed the remaining ingredients.

The ingredients for Lanzhou ramen are all prepared, the broth is always prepared, and a lot of dry-cut beef is also prepared. As for saying that you can’t finish it?

This doesn't exist, Qi himself is very fond of meat, and in the end, he probably doesn't need You to help him deal with it.

The next dish he prepared for the girl.

It's a bit strange to say, generally speaking, steamed stuffed buns are classified as dim sum here in Tianchao. Although dim sum can't be used as a staple food to fill the stomach, it is still somewhat different from the regular staple food, but in the neon steamed stuffed bun is a staple food. In contrast, dumplings, which are classified as a staple food in China, are classified as dishes in Nihong, and fried dumplings are often served with rice, which makes people wonder how to complain for a while.

And Lan Si prepared 'baozi' for the other party.

When making the dough, he did not use normal water but purple potato juice, so that the skin of the buns would be purple. As for the stuffing, besides the regular beef stuffing, Lansi also prepared a special ingredient ————— Zhuge Cai.

Speaking of Zhuge Cai, most people are afraid that they don’t know what it is, but in fact it is an extremely common plant that many people have seen since childhood.

February Orchid

That's right, it's the very famous flower 'February Orchid' of NJ Institute of Technology. In recent years, people have come to appreciate the blooming flowers in the school every year, but I'm afraid many people don't know that this flower is not only edible but also It also has certain medicinal value.

It itself contains a lot of cellulose, and the role of cellulose is naturally needless to say. The simplest is that it helps to lose weight, and secondly, it also has the effect of lowering blood pressure. Regular at local tables.

The easiest way to make it is to make it cold.

After blanching, squeeze out the excess water, and then mix it with sesame oil. The simple taste is not bad.

But Lan Si used it as a filling this time.

The first step is naturally to separate the flowers from the stalks after washing, and then blanch them separately. The reason for this is that the time it takes to blanch the flowers and stalks is not the same. After the blanching is completed, put them in the same way as normal vegetables Shred on a chopping board.

"Crack~Crack~"

Eryuelan feels a bit like cress when cut. In fact, although the taste is different, the taste is very similar.

After cutting, add the same chopped petals to the previously minced beef and stir. In the process, add seasoning according to personal preference, and in order to ensure that the final color of the blues is not like making other Adding soy sauce to the meat buns just adds a little light soy sauce for freshness, and the rest depends entirely on the characteristics of the ingredients themselves.

The beef used by Lansi has a slightly lower fat ratio, but the gravy will not be less after steaming. At the same time, the cellulose rich in Er Yuelan itself can lock the soup to a certain extent to ensure the final consumption. Not too greasy.

The staple food is basically finished. After the dough is fermented, Lansi will also start making the rest of the dishes...

Chapter 4 The emperor said yes when he went to the south of the Yangtze River... this time it was true

There was still some time for the dough to ferment, and Lan Si started to make the cold dish among the three dishes he prepared, and the cold dish he prepared was rock candied lotus root.

Bingtang lotus root can be eaten hot or cold. Both the lotus root and the glutinous rice inside are very soft when eaten hot, and the taste is more special when eaten cold. The sake is more distinctive in sweetness, and the glutinous rice will be more chewy after cooling.

Cut the lotus root prepared in advance and put it on the disc and sprinkle with dried osmanthus as an embellishment. After that, the flour dough is also fermented.

Pull the purple dough to a suitable size with your hands and roll it into a suitable size with a rolling pin. Lansi first holds the dough with his left hand, then puts the fillings on the side with chopsticks, and then kneads the edge of the dough with the thumb and index finger of his right hand Lift slightly upwards so that the first wrinkle of the bun is complete.

Next, keep the right hand posture, push the edge of the dough with the index finger of the left hand to meet the index finger of the right hand, and cooperate with the index fingers of the left and right hands to complete the second fold.

Finally, the right thumb remains still, and the right index finger moves to the periphery of the second fold, and the right index finger and thumb pinch the edges of the two folds together.

The subsequent production process only needs to repeat the previous actions.

It sounds very complicated, but in fact, from the perspective of bystanders, you can only see Lan Si holding the bun skin and then see the bun skin turning continuously, and you can’t even see his fingers clearly. What you need to do this step is enough dexterity fingers and numerous exercises.

But when a steamed bun is placed on the steamer, people can't help but sweat.

Generally speaking, buns are bought from outside, and the fillings inside are generally not too full. This is not only to balance the cost, but also because if the stuffing is too much, the buns will easily crack during production, and blue When Si closed the mouth of the buns, the stuffing almost overflowed, that is to say, he dared to play like this because of his skillful skills. In fact, generally speaking, normal chefs would control the amount of stuffing, and even let the dough The surface is a little harder.

Doing so can indeed ensure the degree of completion, but it will undoubtedly affect the taste.

The deliciousness of steamed stuffed buns is not only about the fillings. If you ignore the skin, it is a skinless cabbage without a soul.

After putting the last bun on the steamer, Lansi also directly turned the heat to the maximum. The biggest difference between beef filling and pork filling is that the time for beef filling should not be too long, otherwise the taste will be too thick, so Lansi chose Steam over high heat, and at the same time blanch the 'Er Yuelan' in the stuffing in advance.

"Crash~"

"Pfft~"

While the water was constantly rinsing the flour on Lan Si's hands, the sound of water bubbles bursting under the fierce fire was constantly heard from the steamer. It seemed that there was not much time until the steaming was finished, but Lan Si was extremely calm... even if there was still the last dish.

The reason why he was so calm was because the last dish he prepared for the other party was 'boiled dried shredded silk'.

The famous dish of Huaiyang cuisine, Dazhugansi, is famous because Huaiyang cuisine used to be the "royal dish" in the Qing Dynasty, but it has always been a frequent guest of state banquets as the times changed. The key is that it is not troublesome to make... Of course, this is also because it is a dish that is easy to learn but difficult to master.

According to rumors, the predecessor of the dish of Dazhugansi should be the "nine silk soup" that Qianlong ate when he went to the south of the Yangtze River. This is an official record, and it is not the kind of strange signboard.

As for Jiusi Tang, there is a clear record in the Beiyan food list of "Diaoding Ji" in Qing Dynasty.

'Nine silk soup, shredded ham, shredded bamboo shoots, shredded whitebait, fungus, mushroom, thousand sheets, dried tofu, seaweed, egg skin, lettuce, or sea cucumber, shark fin, dried razor clam, and bird's nest. '

On the basis of the boiled dried shredded noodles, the most common ingredients are 'dried square tofu, shredded cooked chicken, dried shrimps, cooked chicken liver, sliced ​​cooked chicken gizzard, shredded cooked ham, shredded winter bamboo shoots and green vegetables'.