In the store, the kelp in the pressure cooker had been pressed 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 steaming cabinet and took out the steamed kidney beans in the steaming tray.
If you are making kidney bean rolls, then pour these kidney beans into a basin, add white sugar, then mash them while they are hot, filter them, and then mix them with red bean paste to make sweet and delicate kidney bean rolls.
p>
But now we need to use kidney beans to prepare kelp. There is no need to pound it. You can just beat it with kelp later.
Soon, the heat in the pressure cooker dissipated.
Open the lid of the pot, put the kelp inside into the food processor, and then pour the white kidney beans into it.
White kidney beans are relatively sticky, and Lin Xu was afraid of breaking the food processor, so he deliberately put a small spoonful of the original soup for cooking kelp into it.
While I was busy, Lao Huang came.
He brought a lot of food, including two large herrings weighing 25 to 6 pounds, two large silver carp weighing 30 pounds, a box of newly marketed crabs, two free-range chickens, two Muscovy ducks, and a bagful of eels.
, two suckling pigs, two fat geese...
There are a lot of ingredients, enough to fill two trolleys.
And almost everything is served in double portions, which is also a principle of wedding gifts, good things come in pairs.
"Where are the groom and the bride? These two have been stuck in the lake for so long, and they finally broke through the window paper. I'm so worried for them."
Lao Huang helped the cart boy push the cart to the kitchen, then leaned at the kitchen door and greeted Lin Xu curiously.
Lin Xu smiled and said:
"He's not here yet. Maybe he's waiting in line at the Civil Affairs Bureau right now...Have you had breakfast?"
"Nothing...what did you eat this morning?"
Ma Zhiqiang, who works the morning shift today, said:
"Mutton soup with sesame sesame cakes, would you like to try it, Boss Huang?"
"That's great. Serve me a big bowl, add more coriander, and get three sesame seed pancakes. I haven't eaten anything since I've been busy all morning."
Ma Zhiqiang filled a large bowl of mutton soup and placed it on the tray, grabbed a handful of coriander and threw it in. He also took out three sesame seed cakes from the oven, put them on a plate, and placed them on the tray as well.
Carrying it like this to the door, Lao Huang hurriedly took it and went outside to eat.
Lin Xu installed the food processor and selected the juice function. The food processor quickly started up and the knife head rotated crazily in the cooking cup.
The white kidney beans and kelp are both cooked, so they are easy to whip. After a while, the ingredients in the food processor turned into a mess.
You can see through the transparent cooking cup that the color of Huhu is somewhat normal.
The addition of white kidney beans makes the color of kelp lighter, and it really looks like a bit of emerald.
From this point of view, the idea of adding white ingredients is also correct, but the specific method depends on the final result.
If the taste and texture are not good, then it is useless no matter how beautiful the color is.
Soon, the whipping is completed.
Lin Xu took out the cooking cup, poured the prepared emerald Huhu into a leak-tight drain, and filtered out the residue of kelp and white kidney beans.
This not only makes the taste better, but also allows the kelp and white kidney beans to be further integrated together.
After filtering, Lin Xu tasted it.
Compared with the past, the taste is a bit more dense, and it is also full of the unique fragrance of white kidney beans, coupled with the sweetness of the kelp lake.
He thought it would be good to eat it while it was hot with a spoon without waiting for it to cool down.
This needs to be topped with some brown sugar syrup while it's still hot...
Lin Xu thought of this, and immediately set up a wok, put half a bowl of water and a bowl of brown sugar into the pot, turned the heat on and stirred quickly to let the brown sugar melt completely.
After the caramel flavor appears, pour in the ginger juice.
Immediately, the aroma of ginger and brown sugar rose.
Use a spoon to stir the two juices evenly, then take them out of the pot and serve.
Ginger juice cannot be boiled, otherwise the aroma will dissipate, but it cannot be added when it is cold, otherwise the ginger flavor will not be dissipated.
The best way is to add ginger juice to the brown sugar when it is boiled, stir evenly and serve.
In this way, the punch of ginger is gone, but the fragrance is still there, and it tastes a little spicy. It is a perfect match with brown sugar.
He filled a white porcelain bowl with more than half a bowl of kelp and white kidney beans, and then poured a small spoonful of ginger juice and brown sugar.
Not to mention, the combination of emerald and dark red looks pretty good.
Red and green, classic and timeless!
"Congratulations to the host for making your own dessert - brown sugar ginger jade soup, rewarded with perfect traditional Sichuan cooking techniques - served cold."
Oops, is this a success?
Lin Xu was a little overjoyed. He originally wanted to test his guess.
Unexpectedly, I made a dessert that has never appeared before.
Take a bite with a spoon. The brown sugar has a silky texture and is full of ginger flavor, while the Emerald Lake made of kelp and white kidney beans has a dense texture. The bean aroma, ginger aroma, and brown sugar flavor are mixed together. It is warm and comfortable to eat. <
/p>
I was still thinking about winter desserts.
Now, here comes the dessert.
There are still a lot of white kidney beans left, so Lin Xu plans to make some brown sugar ginger jade soup for everyone to try at noon.
He took the small bowl for dessert and poured half of the bowl of Huhu into it with a spoon. He smoothed the surface and placed it in the freezer of the refrigerator to accelerate solidification.
Although a new variety of brown sugar ginger juice has been created, the side task of improving the dessert has not yet been completed.
We have to continue.
Not long after, I opened the refrigerator again and took out the dessert bowl.
The lake in the bowl has cooled down and solidified. After solidification, the color is lighter, and there are white kidney beans, which solidify like jelly. Take a photo of it and tremble.
He brought over the ginger syrup that he had brewed yesterday and poured a spoonful of it on top.
When the transparent syrup is poured on top, it looks like it is coated with a layer of colored glaze, making it even more beautiful.
"The host makes new desserts within the specified time, completes the side task [Dessert Improvement], and gets a perfect meal draw once."
"The host actively tries, and the perfect palace dessert [Rock Sugar Jade Paste] is specially upgraded to [Rock Sugar Ginger Jade Cheese]. A perfect dish upgrade card will be awarded. Congratulations to the host."
I went there to test out a dessert, but I didn’t expect to get not only another dessert, Brown Sugar Ginger Juice Emerald Lake, but also three rewards for cold eating techniques, a perfect-level meal lottery, and a perfect-level dish upgrade card.
This chapter is not over yet, please click on the next page to continue reading!
Please give me another batch of tasks like this!
After Lin Xu got excited, he took a look at the dessert in the bowl. According to the naming method of desserts in the past, from thin to thick, they were: drink, dew, soup, soup, lake, paste, cheese. From the step to cheese, basically
It will solidify into a jelly-like or jelly-like shape.
This is also the reason why the name of the dessert changed from paste to cheese.
Take a spoonful and put it into your mouth. It tastes cool but has a hint of ginger.
The sweetness of the ginger juice and the spiciness of the ginger are mixed together, which not only makes the slightly cool jade cheese more delicious, but the spiciness of the ginger also neutralizes the coolness.
Kelp and white kidney beans are mixed together. When eaten hot, it has a soft texture and full bean flavor, but when eaten cold, it has a smooth feeling.
Delicious, this tastes really good.
We have to let everyone try it at noon, and then we will put the new ones in the store.
There are two ways to make one kind of dessert. The taste is completely different when eaten hot or cold. I believe customers will be very satisfied.
After finishing this, the kitchen started to get busy.
Lin Xu thought of making sand balls, so he took some adzuki 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 bean flour wrapped in boiled glutinous rice balls.
It is said that in the late Qing Dynasty, there was a small shop in Old Shanghai that made glutinous rice balls that were so good that the diners were still full and wanted to take some more back with them before leaving.
In order to prevent the cooked glutinous rice balls from sticking to each other, the store coated the cooked soup noodles with a layer of soy flour. Unexpectedly, the taste was surprisingly good and it was very popular.
Because the soybean flour at that time was pounded in a stone mortar, and the prepared bean flour was very similar to sand, it was named Leishayuan.
In the war-torn times, the word "sha" in the "Lei Sha Yuan" implied the meaning of fighting on the battlefield, and the name was retained.
But now when making this dessert, we no longer use the grinding method to make soybean flour. We directly use a grinder to make it. It is not only simple and fast, but also the soybean flour produced is more delicate.
What is used to make Lesha Yuan is not the common soybean flour, but adzuki beans, which are small red beans.
Red beans are hard and need to be soaked in warm water for almost two hours to soak them thoroughly.
Only when it is thoroughly soaked can it be stir-fried, so that the bean flour will be more fragrant, and the glutinous rice balls will be more beautiful when wrapped in glutinous rice balls.
After soaking the red beans, Lin Xu started busy in the kitchen.
Marinate the herring tail, chop the silver carp head, and marinate the suckling pig with a knife.
The perfect meal upgrade card he just obtained was used by Lin Xu on roasted whole lamb.
Among the main dishes in the store, only the roasted whole lamb is excellent, which looks very unpleasant, so after getting the reward card this time, I upgraded directly.
The perfect roasted whole lamb can satisfy all tricky mouths.
After finishing all this, Lin Xu started making the glutinous rice dumpling fillings for Lesha Yuan.
As long as there is soybean flour, all glutinous rice balls can be made into Lesha Yuan, but if you are particular about it, the most classic filling of Lesha Yuan is still black sesame filling.
The Lesha Yuan made with black sesame filling is delicious, sweet and soft, and was the favorite of socialites in Shanghai in the past.
Lin Xu put the non-stick pan for making desserts on the stove, poured in the washed black sesame seeds, turned on medium-low heat, and stir-fried constantly to dry out the moisture on the surface of the sesame seeds and stir-fry them until the fragrance comes out.
Wait until the black sesame seeds make a beeping sound, then take them out and let them cool.
This step can also be replaced with finished black sesame powder, but compared to black sesame powder, the black sesame fried by yourself is more fragrant and tastes better.
While the black sesame seeds were drying, Lin Xu fried some corn starch in a non-stick pan.
This is also mixed into the stuffing.
After adding the fried corn starch, the glutinous rice dumpling filling will taste like quicksand, which is the same as adding cooked flour to the filling of sugar triangle.
However, compared to cooked flour, fried starch not only has a fragrance, but also has a smoother texture, which goes well with the lard and black sesame dumplings.
Fry the cornstarch until it turns slightly yellow, then spread it out on a tray to dry.
At this time, the black sesame seeds are almost dry, put them into the grinder and grind them into powder.
Then pour it out and sift it.
This step is essential when making similar powders.
After sifting, the powder will be more delicate and taste better.
Whether a dessert is delicious or not, apart from seasoning, details are also crucial.
After sifting, put the sesame powder into a basin, and then sift the just-fried cornstarch to sift out the small agglomerated particles, and that’s it.
After completing these preparations, you can start preparing the fillings.
There were about 200 grams of black sesame powder in the basin. Lin Xu added 150 grams of soft white sugar to it and started kneading and stirring until the black sesame powder and soft white sugar formed a ball.
The reason why we use soft white sugar is because it is easy to melt and mix well when mixed into the filling.
If you add white sugar, the glutinous rice balls may not have melted after being cooked, and the taste will be somewhat defective.
Mix the white sugar and black sesame powder evenly, then 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 richer and more diverse.
Mix the two sauces evenly with your hands, add 150 grams of cooked corn starch, 150 grams of lard, 50 grams of peanut oil and sesame oil blended oil.
Continue stirring to melt the lard until the filling turns into a thick lake shape, then pour it into a small basin and place it in the freezer of the refrigerator.
Freeze the filling into a paste to make it easier to wrap.
"Damn it, I thought black sesame filling glutinous rice balls would just use black sesame powder, lard and sugar. I didn't expect it to be so complicated. Today I have an eye-opener."
Zhu Yong is not very good at desserts. He just watched Lin Xu’s process of preparing the stuffing, and it suddenly felt like his eyes were opened.
Lin Xu smiled and said:
"A delicious stuffing is definitely not as simple as it seems on the surface, but relatively speaking, when making black sesame stuffing, it is absolutely right to add some peanuts. In the past, when people in Beijing ate sesame sauce, didn't they also add peanut butter for seasoning?
."
At that time, the so-called Erbajiang was extremely popular.
At first, peanut butter was added to increase the weight of sesame paste, because sesame seeds are expensive and peanuts are cheap.
But after getting used to the sweet taste of peanut butter, many people are a little uncomfortable with not being able to eat this kind of Erba sauce.
This chapter is not over yet, please click on the next page to continue reading!
At ten o'clock in the morning, Cui Qingyuan and Yan Lin came to the store.
As soon as he arrived on the second floor, Cui Qingyuan said with a speechless face:
"I never thought that applying for a marriage certificate would be so complicated and troublesome."
However, 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.
It's a happy event, so you have to eat something sweet.
"It's a pity that the time-honored Leisha Yuan brand in Shanghai cannot be bought in Beijing, otherwise it would be even worse..."
Before she finished speaking, Lin Xu smiled and said:
"I guessed that you wanted to take a bite of this, so I made some, but it's not ready yet. When it's ready, you and Professor Cui will try it to see if it's as delicious as the local ones in Shanghai."
At this time, the red beans were soaked too slowly, so Lin Xu added some more hot water, and then they showed signs of softening.
"You made Xiaolin? Oh, that's great."
Lin Xu said:
"You two are getting married at Linji Gourmet. We would like to send you our blessings both emotionally and logically."
When sending blessings in a restaurant, of course it’s delicious food.
Yan Lin felt warm in her heart:
"Thank you, thank you Xiao Lin... By the way, has your father-in-law's racecourse started construction?"
"Construction has started. Not long ago, he specially invited many people to Yinzhou to participate in the groundbreaking ceremony. The scene was quite big, but I was too busy to attend."
Yan Lin said:
"Boss Shen is running a racecourse. As a partner, I have to help the racecourse. Huasheng Group will invest an additional 50 million yuan in the near future. At the same time, it will invest another 10 million yuan 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 to act as a wealth fairy?
It’s only 60 million, not to mention the money, even Happy Bean wouldn’t dare to play like this.
Lin Xu asked hesitantly:
"Are there any risks in such an investment?"
Yan Lin smiled:
"The work rewards I give myself every year exceed 100 million. These are small amounts of money and not important. Moreover, this is a business behavior, not a gift. I will accept the loss."
You have said so, so what else can I say.
Lin Xu feels that Longqishan Scenic Area is about to undergo a drastic overhaul.
Originally, my parents were planning to take advantage of this winter to expand the scenic spot. Now, on top of the loan, they have added 10 million in cash. How can we go all out?
Back in the kitchen, the red beans were almost soaked. Lin Xu took them out, controlled the water, poured them into the iron pot, and started frying them on the stove.
This time he didn't use a non-stick pan, because the red beans themselves would not stick to the bottom, and it was easier to flip them with an iron pan. After all, it took about half an hour to fry, and you had to keep flipping them from beginning to end. If you can save energy, you should save it.<
/p>
The stove is always on with medium-low heat.
First dry out the moisture on the surface, then the moisture inside the red beans.
After gradually frying, the aroma gradually comes out.
You have to be patient when frying beans, and the fire should not be too high. The bean kernels inside should be fried until fragrant and crispy while the outer skin is not dry. Only in this way can the ground bean flour be delicious.
Finally, the beans were fried and slightly browned on the surface.
After pouring the beans into the tray to dry, Lin Xu roasted some peanuts and fried them until fragrant and crispy.
While the beans were drying, he began to make the dough for the soup noodles.
Add 250 grams of glutinous rice flour and 150 grams of rice flour into the basin, stir evenly, then add a stainless steel pot, add 300 ml of water, 150 grams of sugar and 50 grams of lard in the water.
Bring to a boil over high heat, then stir constantly to allow the sugar and lard to dissolve.
The purpose of adding lard is to make the dough moister, more fragrant, and taste better.
Once everything has melted, put it in the pot, pour all the water into the basin, and then use a tachymeter to stir quickly in the basin to mix the water and powder into a ball.
Then pour the dough and the remaining dry flour onto the eucalyptus board, and knead and press repeatedly to make the dough more even.
Knead it into a dough and put it into a basin to relax for a while.
At this time, the beans have also been dried, and they are put into the grinder together with the peanuts with the skin removed, then add a tablespoon of white sugar, and start grinding.
Through the grinder, the white sugar can be beaten into powdered sugar, which will be better mixed with the soy flour and taste sweet.
Grind it into powder, sift it, filter out the red bean shell and some incompletely crushed residue, and put it in a larger basin for later use.
The bean flour is ready and almost ready to be packaged.
Bring a large basin over, place crushed ice on the bottom of the basin, pick up the frozen stuffing from the refrigerator and place it in the basin.
Putting ice can slow down the melting of the filling, making it easier to wrap.
Roll the dough into a long strip and add the ingredients.
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-like filling and fill it in, then use the tiger's mouth to squeeze the dough upward, and seal the mouth
Live.
Finally, roll it on the eucalyptus board to make it into a round shape, so that a glutinous rice ball is wrapped.
The glutinous rice balls used to make Lei Sha Yuan are larger than ordinary glutinous rice balls, so they taste better and are more enjoyable.
Put the wrapped glutinous rice balls into the boiling water, cook for another minute after they float, take them out, and let them dry for a while, so that the surface will become sticky and more bean flour can stick to it.
When it is almost dry, put the glutinous rice balls into a basin containing soybean flour, roll it a few times with the basin in hand, and let the slightly red bean flour coat the surface of the glutinous rice balls.
Wei Gan came over and took a look:
"From the outside, it looks like a donkey rolling around."
Lin Xu put these Leisha balls one by one on the plate, put them away, pinched some bean flour and sprinkled it on the surface, and said with a smile:
"To put it bluntly, it's a typical Shanghai-style donkey rolling. Let's go and try it together to see what the differences are between these Leisha Yuan and donkey rolling... By the way, I made two desserts this morning, please remember to let
If you add it to the menu, the cost is relatively low, the taste is good, and it should be a hot seller."
"Okay Lin Xu, I'll make arrangements right now."
On the other side, the front desk manager of Yanjing Hotel found an M agency and signed a contract to become a store tour anchor.
It is easy for a person of his status to want to be a part-time anchor.
At this moment, people from the agency were teaching him how to explore stores:
"Be sure to order dishes with unpopular names. The more unpopular the food, the greater the chance of it becoming popular. As long as the food of Linji Food is popular, you will become famous in the restaurant circle!"
Unpopular?
The manager secretly made a note to take a closer look at the unpopular dishes on the menu when he was going to visit Lam Kee's store.
It doesn't matter whether it's popular or not. What's important is that Diaoyutai must see our Yanjing Hotel's counterattack.
Tonight at six o'clock, please look forward to Lin Kee's overturning!
————————
The recipe for glutinous rice balls written in this chapter comes from a five-star hotel. Its full name is black sesame lard and quicksand glutinous rice balls. The recipe and proportions are written in detail. You can try it. You don’t want to coat it with soy flour, and the glutinous rice balls are delicious alone. This chapter has 5600 words.
Please vote for me, brothers!
This chapter has been completed!