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.
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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.
To be continued...