After kneading the dough, go into the kitchen to prepare the filling.
He steamed part of the glutinous rice first.
While waiting, Sang Mizhou processed all the remaining ingredients, washed them and cut them into fine cubes, and soaked a bowl of mushroom water.
The photography guy was sitting there, doing nothing but looking at his phone, feeling awkward for no reason.
This is not because he is lazy and does not work.
In this issue, he really has nothing to do, and he is not needed to follow the filming. He is only needed unless they go out.
But the program team still stipulates that he must wait beside the guests. When they go out, he will follow them. If they don't go out, they won't care what they are doing.
As long as you don't help the guests, that's fine.
But he was sitting in front of the live broadcast monitor playing with his mobile phone, and he always felt that something was wrong.
I didn't feel comfortable at all, as if I was being watched at all times.
But this is indeed the case.
[Hahahaha! I feel like the photographer is digging his toes out of the 3rd bedroom and 1st living room in embarrassment. He has nothing to do but play with his mobile phone there. 】
[It doesn’t matter! As long as the person being embarrassed is someone else, we won’t be embarrassed!]
[The photographer brother was so tired in the last issue. This issue finally let him rest for a while, which is good. The most important thing is! In this issue, I can finally see the photographer brother’s face most of the time! Previous issue
I saw a side face from a distance in the first issue. I finally saw the whole issue in this issue. It’s so handsome!]
The photographer is wearing a black T-shirt and a black hat in the avatar.
The brim of his hat was so low that his face was basically invisible from the direction of the monitor.
However, sometimes you can still see his face when he raises his head, but every time he quickly lowers his head, as if he is deliberately avoiding the camera.
But at first glance, he looks very tall, not too strong, but not slender either. He is probably as tall as Sang Mizhou.
Just looking at her figure, the audience in the live broadcast room was already very satisfied.
Wait until the glutinous rice is steamed.
Sang Mizhou cleaned the pot and started preparing the fillings.
Stir-fry the minced pork belly in a dry pan until the fat is released, then add the diced sausage and stir-fry until fragrant, then add the peeled corn, green beans and finely diced carrots and shiitake mushrooms.
Then add a spoonful of light soy sauce and stir-fry evenly to add a base flavor to the ingredients.
Then add the steamed glutinous rice, light soy sauce, dark soy sauce, oil, five-spice powder, chicken essence, white sugar and soaked mushroom water, then stir-fry evenly and it's done.
As soon as the kitchen door opened, the aroma wafted out from inside.
Even the photography guy, who was still playing with his phone with his head down, couldn't help but raise his head and look in the direction of the kitchen.
Sang Mizhou came out with a pot of fried stuffing. He first put the stuffing aside, covered it with plastic wrap and let it cool.
Take out the risen dough, knead it into a long and thin strip, divide it into two halves, and then use a knife to divide it into small doughs that are much smaller than yesterday.
"Are you going to make dumpling wrappers?" the photography guy glanced at it and asked.
"Um."
Sang Mizhou responded lightly and continued to do what he was doing.
He took a small piece of dough, rolled it out with a rolling pin, and rolled it into a round and thin dumpling wrapper.
Then pinch a lace around the dumpling wrapper, put on gloves, scoop out a spoonful of glutinous rice, knead it into a ball in the palm of your hand, put it into the dumpling wrapper, tighten it with the tiger's mouth and shape it into a gourd shape.
A shaomai is just ready.
It is much simpler to make than making steamed buns.
A glimmer of confidence finally rekindled in Sang Mizhou's heart.