Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 591 Which one is better, brown sugar rice wine glutinous rice balls or pan-fried glutinous rice balls? Shen Jiayue: Both are delicious!
Chapter 591 Which one is better, brown sugar rice wine glutinous rice balls or pan-fried glutinous rice balls? Shen Jiayue: Both are delicious!
We can finally draw a lottery!
Lin Xu was pleasantly surprised. Who would have thought that the task could be completed so quickly.
But in Russia, I don’t think there are any good dishes. Except for red cabbage soup, it’s borscht, pickled cucumbers, or various smoked and salted fish.
The diet is relatively monotonous, but there are quite a lot of various desserts and chocolates.
Lin Xu once tasted hazelnut chocolate, and the texture and taste were much stronger than domestic brands.
"Xubao, can these Leba be eaten?"
"Yes, it will taste better if you eat it while it's hot."
Lin Xu took a bread knife and cut the nut ribs into diagonal pieces along the diagonal cutter on the surface of the ribs for Shen Jiayue and Chen Yan to taste.
Then take out all the remaining ribs from the baking sheet and place them on the grill to dry to prevent water vapor below from causing the ribs to be soaked.
After finishing all this, it’s time to make yellow steamed buns and large yellow rice dumplings.
But Lin Xu did not take action directly, but went to Dundun first to prepare to draw the prize.
As a person with obsessive-compulsive disorder, if I see an award but don’t draw it, I will always think about it.
At this moment, Dundun has eaten and drank enough, and is basking in the sun on the boat cat scratching board on the balcony. The warm sunshine is shining on his body, making the little guy very comfortable.
Lin Xu came over and held it in his arms, thinking silently:
"Hey, this lottery is up to you. Try to win a dish that can be sold in the store for money."
Among Russian catering, there are not many that are suitable for sale in Chinese restaurants, but you have to try it. If you can get it, you have to believe in Dundun's strength.
Dundun raised his head and glanced at Lin Xu, swung his tail, and looked like he was going to start quickly.
"Lottery!"
Lin Xu didn't hesitate at all. He muttered silently in his heart, and the lottery wheel flashed in his mind.
After following the lottery steps, the results came out soon:
"Congratulations to the host for getting the perfect Russian dish - goulash!"
I'm going!!!!!!!!!
Lin Xu's heart was immediately filled with surprise.
I really didn’t expect it to be beef stew. This is a super classic dish, especially when mixed with rice, you can’t get enough of it.
Unexpectedly, Dundun actually got such a dish.
Awesome!
"Meow~~~~~"
Dundun jumped down, got into the cabin of the cat's scratching post, and continued to sleep in the sun.
"Xubao, what are you doing?"
"It's nothing, I just came here to give Dundun a hug and try my luck. I'm going to make big yellow rice dumplings soon. I'm afraid of overturning."
Lin Xu suppressed the excitement in his heart, came to the kitchen door, washed his hands first, and started making yellow steamed buns and making glutinous rice balls.
Yellow steamed buns are actually very easy to make. Just take a ball of fermented yellow rice noodles and put some fillings into it. You just need to wrap the fillings completely. There is nothing special about it.
The fillings can also be kneaded into balls in advance, so that they can be wrapped directly after the yellow rice noodles are ready.
Lin Xu put the fillings to be used in the refrigerator to freeze them, then divided them into small portions, and asked Chen Yan and Shen Jiayue, who were eager to try, to knead them into filling balls.
Then scoop out the fermented yellow rice noodles from the basin and place them on the chopping board. Divide them into small portions of even size. Press them into portions before stuffing them.
The preparation of yellow steamed buns is simple, so Lin Xu helped divide the ingredients. As for the wrapping process, Shen Jiayue and Chen Yan left all the processes.
"Leave it to us, we can definitely wrap it up."
"Yes, we are not good at other things, but making yellow steamed buns is no problem."
Chen Yan and Shen Jiayue are full of confidence.
Anyway, I don’t care about appearance, just wrap the stuffing with yellow rice noodles. It’s so simple, even easier than playing with mud when I was a kid.
After dividing the portions between the two of them, Lin Xu kneaded some small filling balls for making glutinous rice balls and put them in the cold storage compartment of the refrigerator to store them at low temperature to prevent the fillings from melting.
Then start making big yellow rice dumplings.
Compared with the simple and rough stuffing of yellow steamed buns, the preparation of large yellow rice dumplings is relatively troublesome.
Because this delicacy requires two kinds of noodles: hot noodles and semi-hot noodles.
The so-called semi-scalded noodles use hot water to knead the noodles, while hot noodles generally refer to using boiling water to knead the noodles.
However, the hot noodles used for big yellow rice dumplings are different. Instead of using boiling water to knead the noodles, the mixed dough must be boiled in boiling water.
This is an essential step in making big yellow rice dumplings, and it is also a step that many people ignore.
Rhubarb rice noodles will have a strong stickiness after being heated. Making glutinous rice balls uses this stickiness to make the surface of the glutinous rice balls smooth and not crack, and tastes silky.
However, if all hot noodles are used, the dough will be too sticky and it will be impossible to roll it into a ball or even wrap the filling.
So you need to combine the two kinds of dough together to make round glutinous rice balls.
Lin Xu put some rhubarb rice noodles into the basin, poured hot water of about 70 degrees into it, stirred it into dough with chopsticks, and then kneaded it into a dough.
After kneading, divide the dough into quarters and boil a pot of water.
After the water boils, flatten the separated dough and put it into the pot. Cook for two or three minutes. When the dough becomes soft, take it out, control the water a little, and put it on top of the previous dough.
The cooked dough at this time is extremely sticky and cannot be touched directly with hands. It can only be squeezed and kneaded by half-scalding the dough to gradually fuse the two doughs together.
When kneading, you can put a little cooking oil on your hands to prevent the cooked dough from sticking to your hands.
After kneading the dough, you can divide it into small pieces and start stuffing.
Lin Xu kneaded the dough into long strips, divided it into small balls, kneaded them into balls, and pressed them into cakes. Then he took out the filling balls from the refrigerator and started to wrap them.
When wrapping, you need to pinch the peach. This is a pastry wrapping technique that uses the tiger's mouth to slowly squeeze the dough so that the dough gradually wraps up the filling.
Wrapping in this way not only makes the thickness of the dough more even, but also allows the filling and dough to be firmly combined without any gaps.
This may seem inconsequential, but during cooking, the air in the gaps expands due to heat and can easily burst the dough.
Without gaps, the possibility of the glutinous rice balls being boiled can be greatly reduced.
"Wow, these glutinous rice balls look so beautiful."
Shen Jiayue came over and originally thought that the glutinous rice balls made by Lin Xu were as diverse as the yellow steamed buns she made. Unexpectedly, they were all round and looked like they were rolled out by a machine.
Lin Xu said:
"The wrapping method is different. Will you eat it later? If not, I will freeze it directly."
"Eat, eat, eat, definitely eat!"
As soon as Shen Jiayue heard that she was going to freeze, she became anxious:
"How can we...how can we help you taste the saltiness if you don't eat it?"
Lin Xu smiled, this was a good enough reason.
He said:
"These freshly made glutinous rice balls can not only be eaten boiled, but also fried. I will cook them a little later and fry them a little more to try out a few more textures."
"Okay, okay, I like fried glutinous rice balls the most."
At this moment, Chen Yan was still wrapping yellow steamed buns in the same way she used to play with mud when she was four years old. After hearing the conversation between Lin Xu and Shen Jiayue, she said:
"Brother-in-law, can you cook the glutinous rice balls into the kind with sweet soup? I have eaten them in Guilin. It seems to be brown sugar water with rice wine. It tastes a little like rice wine, sweet, and more enjoyable than eating glutinous rice balls alone.
”
Brown sugar rice wine dumplings?
Lin Xu said:
"No problem, I'll start wrapping it up later."
It’s not difficult to make this kind of dessert, you can make it if you want to eat it.
Lin Xu wrapped the glutinous rice balls one by one. In order to prevent them from sticking, he also sprinkled some yellow rice flour on the surface of the glutinous rice balls and rolled them twice so that the glutinous rice balls would stay dry.
He brought over the stainless steel pot used for making desserts and prepared to boil out the brown sugar rice wine.
The preparation of this soup is actually very simple. Add water to the pot, add a few slices of ginger and a tablespoon of brown sugar, and simmer over high heat.
When all the brown sugar melts and the smell of ginger comes out, pour some sweet rice wine into it and add a few wolfberries. Bring to a boil over high heat and pour it out. Set aside for later use.
Put the pot back on, add water, bring to a boil over high heat, then add the wrapped glutinous rice balls one by one.
Use a spoon to push the bottom of the pot, wait until the water in the pot boils again, then pour in half a bowl of cold water, so that the skin of the glutinous rice balls will not be boiled easily, and the filling inside will be thoroughly cooked.
This is the same as boiling dumplings with cold water.
This kind of homemade glutinous rice balls uses more solid ingredients, so it needs to be cooked for a while.
During the cooking process, it is best to add cold water to the pot in small amounts and many times to keep the pot always slightly boiling, so that the glutinous rice balls will taste better.
When all the glutinous rice balls in the pot float and even look slightly expanded, it means they are cooked through and can be taken out.
Lin Xu put the glutinous rice balls into three bowls, and then poured a spoonful of the brown sugar rice wine soup into each bowl. This delicious dessert was completed.
"Is it wrapped? Come here and have a taste after it's wrapped. It smells pretty good."
After Lin Xu finished speaking, he washed the pot for cooking glutinous rice balls, wiped his hands, and turned around to look at the masterpieces of Shen Jiayue and Chen Yan. The wrapped yellow buns were round, square, triangular, and soft.
Lying down in a ball.
It made Lin Xu dumbfounded.
People without talent are really not suitable for making food.
He sorted out the yellow steamed buns separately, then placed them on the steaming tray and put them in the steaming cabinet to start steaming. Then he helped the two of them wrap the rest and put them in the steamer to start steaming.
After finishing this, Chen Yan and Shen Jiayue were already holding glutinous rice balls and started taking pictures.
The red soup soup is soaked with yellow glutinous rice balls, and it is dotted with red wolfberries. Just looking at it makes people want to take a bite.
Shen Jiayue sent the photo to Moments:
"Are you craving for the big yellow rice dumplings made by my Xu Bao?"
Just after this was posted, Chen Yan followed suit and posted a selfie of eating rhubarb rice dumplings:
"Brown sugar rice wine glutinous rice balls, another day full of energy!"
Soon, Zeng Xiaoqi liked the two of them in the group:
"Be a human being, this is poisonous and has no sense of public morality."
Around ten o'clock in the morning is the time when you are most hungry, but you can't eat at this time, so you can only endure it.
The poisonous pictures posted by Chen Yan and Shen Jiayue are like adding fuel to the fire, making the already hungry office workers even hungrier.
Chen Yan said in the group:
"I'm sorry, little Qiqi, I'll treat you to lunch. Do you prefer boiled glutinous rice balls or fried glutinous rice balls?"
What?
Are there any fried ones?
At this moment, Zeng Xiaoqi, who was writing a planning document in the company, wanted to push Baby Yan to the ground and beat her violently.
Just eat and show off.
After showing off, you still have to show off.
People with big breasts really have a bad conscience!
Lin Xu took a spoon, scooped up the glutinous rice balls in the bowl and tasted them. Needless to say, the glutinous rice balls made by himself tasted different indeed. The skin of the glutinous rice balls had a silky texture and the unique flavor of rhubarb rice.
The stuffing inside is also quite delicious, with lard mixed with black sesame fillings. The aroma wafts out as soon as you bite into it, and the bowl is immediately stained with a lot of oil.
This kind of glutinous rice balls made with lard tastes really good.
In addition to black sesame lard, there are also sesame peanut fillings, bean paste fillings, date paste fillings, etc., each of which tastes great.
The only drawback is that it's too hot.
Especially the black sesame lard, the temperature of the fat inside is extremely high. It has been cooking for a while, but the temperature of the stuffing has not dropped at all.
Shen Jiayue said with a sad face:
"No wonder so many people like snow-skin glutinous rice balls. The feeling of burning them after taking one bite is really unpleasant."
Lin Xu smiled:
"Eat slowly, don't be in a hurry, if it doesn't work, just wait."
He simply put down the bowl, put the pan on the stove, greased the bottom of the pan, turned on low heat, and when the bottom of the pan was slightly hot, he placed the remaining glutinous rice balls on top one by one.
Fry slowly over low heat.
Compared with boiling glutinous rice balls, frying glutinous rice balls is slightly more difficult, but it is not without skill.
For example, keep the heat low throughout the whole process instead of high, and let the heat slowly penetrate into the glutinous rice balls.
In addition, the lid of the pot should be covered, so that even if a certain glutinous rice ball bursts, no one will be hurt.
After frying for a while, when the bottom becomes brown, turn over and continue frying. Use a spatula to lightly press the glutinous rice balls into a round cake shape, which will be more delicious.
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Shen Jiayue came over and asked:
"Can I learn Xubao?"
"No, it's too dangerous. You'd better wait to eat it."
"That's great..."
Lin Xu fried both sides of the glutinous rice balls, put them on a plate, poured some caramel on the surface, and sprinkled some soybean flour.
Chen Yan’s eyes widened:
"Let me go, isn't this brown sugar glutinous rice cake?"
The two took photos, and then couldn't wait to taste it with chopsticks:
"Wow, it tastes better than the brown sugar glutinous rice cakes in hot pot restaurants. It's great!"
The fried glutinous rice balls have a charred outer skin and a silky texture, but the fillings inside are still delicious. Coupled with the soybean flour and caramel juice on the outside, it tastes really delicious.
The aroma of glutinous rice balls, bean flour, caramel, and fillings mix together to make people intoxicated with one bite.
Lin Xu just tried it briefly and didn't expect it would taste so good.
After the three of them finished eating, they each ate the brown sugar rice wine glutinous rice balls in their bowls, feeling a little stuffed all of a sudden.
Shen Jiayue rubbed her belly:
“Originally I was planning to go to the store to eat snake soup, but I didn’t expect to end up with a full stomach of glutinous rice balls.”
Chen Yan has been trying hard to try the yellow steamed buns she made, but she probably won’t be able to eat one bite later.
Tangyuan is a dessert that is high in sugar and oil. It makes you feel full and is not easy to digest. It felt so good when you just ate it, but now you regret it.
"Forget it, I won't eat the yellow steamed buns, and I won't have lunch either. I'll go find a place to lose weight later."
This is the second time Chen Yan has given up lunch this year, because the food cooked by Lin Xu is so delicious.
Shen Jiayue said:
"I'll go too...but what would be better?"
When the two of them were worrying about the weight loss project, Dundun came to the kitchen door and made a motion of climbing the steps, which made Shen Jiayue react immediately:
"Hey, by the way, we can take Dundun to climb the mountains. Yanbao, let's go climb the Western Mountains in the afternoon and experience the great rivers and mountains of our motherland."
Chen Yan did not refuse:
"Okay, let's take Dundun with us so that the little guy can feel the breath of nature."
When Dundun at the door heard this, he immediately jumped onto the sofa and rolled around excitedly. It was obvious that he was exhausted and wanted to go out to play for a long time.
Lin Xu said:
"When climbing the mountain, put a leash on Dundun so that he doesn't get scared and run away... Also bring some water and food, so that you can cushion your feet if you get hungry."
Climbing a mountain is very tiring, especially with a fat cat weighing more than ten kilograms.
It would be very dangerous if you lose strength halfway through the climb.
Because once your feet are empty, you and the cat may roll down the mountain road together, so it is better to be prepared.
"Then let's just bring one Lieba and two yellow steamed buns."
A Leba weighs more than a kilogram, and you will definitely not be able to finish it all, and the yellow steamed buns are so big that two people can't finish them even if they go camping in the mountains, let alone climbing mountains.
Lin Xu said:
"Okay, this is enough for you to eat. I'll make snake soup when you come back, and let Dundun eat some snake meat by the way."
Shen Jiayue had nothing to do, but her attention was attracted by the black bread:
"Xubao, when can we eat this black bread?"
"You can slice it after it is completely dry. However, it is best to cut as much as you want. Use plastic wrap to seal the opening, otherwise the moisture inside will lose and it will become drier."
Brown bread is preserved by hops, but if it is exposed to the air for a long time, the moisture will be lost and the taste will be drier.
If you encounter cloudy and rainy days, it may cause mildew due to high air humidity.
So be careful to save.
This actually reminded Lin Xu that the next time he makes black bread, he should not make it so big. Just make it small. Let his father-in-law eat half or one at a meal and avoid being intimidated by the bread the size of a basin. Not long after, the yellow steamed buns came out of the pot.
The steamed yellow steamed buns look good and have a rich aroma.
But none of the three tasted it. After eating too many glutinous rice balls, they lost their appetite when they saw sweets.
When it was almost noon, Chen Yan and Shen Jiayue took Dundun to drive to the mountain climbing, while Lin Xu drove to the store and ate so many glutinous rice balls. It was time to burn off some energy.
At around three o'clock in the afternoon, the mountain climbing duo took Dundun back to the store.
The two of them and the cat were very tired. Shen Jiayue asked for something to eat as soon as she walked in. She also emphasized that it was something other than sweets.
Lin Xu, who was playing with his mobile phone, stood up and said:
"Since you are all here, let's start making snake soup. Let's try it together and see what the difference is between snake soup and other meat soup..."
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Today’s third update, this chapter has 5,000 words, please vote for me, brothers!