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.
To be continued...