"The color is very pure, not too light, not too strong."
"The taste is also very good, there is not too much odor, and the fragrance of bamboo blends into the rice during cooking."
"Make the taste richer and more layered."
“The glutinous rice also tastes very good, with the right amount of softness and hardness.”
"It won't turn into a soft ball, and it won't be too hard to chew."
"90 points, the taste and texture are very good, and it has a very good meaning."
Before the meal was finished, two pieces of pastries were served.
The two pastries are water chestnut cake and moxa leaf cake respectively.
Water chestnut cake is not the Cantonese style water chestnut cake that Li Xiao introduced to the audience before.
It is a pastry unique to Guangxi.
It is not called water chestnut cake because it uses water chestnuts as raw material.
The reason why it is called Horseshoe Cake is because it looks like a horseshoe, so it is called Horseshoe Cake.
Li Xiao showed this cake that looked like a horseshoe in front of the camera.
Studio.
"!!!Is this thing a horseshoe cake?"
"There is a story. It does look like the hoof of a brown horse."
"Not only are they the hooves of a brown horse, but there is also white snow underneath."
“It’s a bit artistic!”
"This is different from what I usually eat!"
"Wow, what's the address of this host? I haven't seen this kind of water chestnut cake in years!"
“It’s true that many uncles and aunts used to push carts to sell on the streets, but now you can’t even see them!”
·····
After telling him the address of the store again, he took a bite of the water chestnut cake.
While chewing, you can feel the taste of the water chestnut cake.
Li Xiao couldn't help but nodded:
"tasty!"
“The taste is very soft.”
"He put glutinous rice flour in a pressure cooker and pressed it over charcoal fire."
"The time is very short, usually a serving can be made in more than ten seconds."
"It has a very fluffy texture, a bit like a fluffy version of rice cake."
"Before serving, sprinkle a layer of brown sugar powder on the surface."
“Soft, sweet and tender.”
“The sweetness is just right, not too sweet, and not sticky to the teeth. It’s a very good traditional snack.”
"85 points!"
After scoring, Li Xiao looked at the last food of the evening.
Mugwort cake, also called mugwort green dumpling, green dumpling, mugwort dumpling, has many names, and the names are slightly different in different places.
The production methods are slightly different in each place, and of course the materials are also varied.
There are two main types of mugwort dumplings.
One is with stuffing, and the other is without stuffing.
The former is usually flat, while the latter is usually spherical, or at least bulging.
The mugwort dumplings made by the chef in this store are the latter.
The mugwort dumpling here looks a bit like an enlarged version of egg yolk cake.
The mugwort dumplings here are about 1.5 times larger than the egg yolk cakes.
"Mugwort has many benefits."
"The use of mugwort to prevent and treat diseases has a history of thousands of years."
"In the past, after floods occurred in the southern region, every household had to boil mugwort water to soak contaminated clothing."
"You need to smoke and dry mugwort at home to prevent diseases after floods."
"Of course, some people who live in a difficult family environment will also try to take mugwort to get rid of the disease when they have physical illness."
"Mugwort is pungent, bitter, and warm in nature. It has the effects of warming menstruation and stopping bleeding, dispersing cold and relieving pain, removing dampness and relieving itching."
"Various hemorrhages, cold abdominal pain, cholera, dysentery, certain women's diseases, physical weakness and coldness."
"So mugwort was very popular among female friends in ancient times, because most of its effects are very friendly to reason."
"In short, this mugwort dumpling is no longer just food but a dietary therapy."
Li Xiao picked up one of the mugwort dumplings and threw it into his mouth.
The fragrance of mugwort immediately hit my face.
In the fragrant mugwort liquid, there is also a little lemon fragrance of grapefruit.
Only then did Li Xiao discover that there was a grapefruit leaf underneath the green mugwort dumplings.
The lemon fragrance just now comes from this leaf.
He held the grapefruit leaf in front of the camera:
"It's a very simple cooking technique. Putting certain ingredients under the food can make its flavor blend into the food."
The astringency of mugwort dumplings is very light, with a little sweetness, and the fragrance of mugwort is very strong.
The mugwort dumplings are filled with red bean and tangerine peel fillings.
The red beans are clearly visible, mixed with tangerine peel that has been ground into powder.
There is a faint scent of tangerine peel, hidden in the sweet red bean filling.
Faintly visible, half-hiding his face with his pipa in his arms.
“The red bean filling here is also delicious.”
“The mugwort dumplings are on the bland side and the red bean fillings are on the sweet side.”
"The two mix just right, complementing each other and integrating with each other."
"very good."
Studio.
"It looks so beautiful."
"It feels like a huge green jade!"
"This mugwort dumpling is so round."
"My family makes twenty or thirty kilograms of mugwort dumplings every year, but they are just not as good-looking as the ones made by the anchor."
"We also have mugwort dumplings here, but they are without fillings."
"Anchor, how should I do this?"
"Yeah, I've learned it many times but still haven't succeeded."
"The mugwort dumplings I make always turn black!"
I saw many people in the live broadcast room asking how to make mugwort dumplings.
Li Xiao didn't try either, although he didn't acquire the relevant skills.
But with his current four-star level.
It is easy to cope with the family-made mugwort dumplings.
"The method of making mugwort dumplings is also very simple, just pick fresh mugwort."
"The best ratio of young mugwort buds to old buds is 8:2, 8 parts young leaves to 2 parts old leaves."
"In this way, the fragrance of mugwort is stronger, the taste is richer, the texture is more layered and the taste is softer."
"Add a little salt and alkali to the boiling water, throw in the wormwood and boil until the color of the wormwood turns emerald green. Pick it up immediately and throw it into ice water."
"The reason why we throw it into the ice water is because if the temperature of the boiling water continues to remain in the mugwort leaves."
"The mugwort leaves will turn dark green due to excessive heat."
"The color of the made mugwort dumplings will also become dark and dark, which is very unsightly."
"After adding ice water, the mugwort leaves can stay green and remove the excess bitterness from the mugwort leaves."
"Use a food processor to beat the cooked mugwort leaves into a paste."
"Add glutinous rice flour, sticky rice flour, salad oil, maltose and clear noodles to the mugwort puree."
"The reason why I added maltose instead of white sugar."
"It's because maltose can make the dough softer and more sweet."
"If it is mugwort dumplings without filling, the amount of maltose can be increased appropriately."
"But if there is filling, then only a small amount of maltose is needed."
"Knead the dough, then shape it into the shape you like, then steam it in a pan."
"Of course, if you don't want the dumplings to collapse after they come out of the pot, remember to lift the pot once during the steaming process to reduce the pressure inside the dumplings."
“This way you can easily get a pot of mugwort dumplings with perfect color and shape.”
