Sugar osmanthus is a kind of sweet sauce made of dried osmanthus and white sugar maltose or honey, which is widely used in traditional snack cakes and snacks such as glutinous rice balls, moon cakes, sesame cakes, pastries, candied fruits, sweet soups, etc.

The sugar osmanthus is fragrant and beautiful, and there are complete dried osmanthus flowers in it, which is well received by foodies from all walks of life.

But sugar osmanthus is good, but it is only used for decoration.

For example, the glutinous rice balls made today are put into a bowl after the glutinous rice balls are cooked, and then a small spoonful of sugar osmanthus is drizzled, so that the appearance of the glutinous rice balls will be doubled.

Moreover, after the sugar osmanthus is heated, the bowl will exude the aroma of osmanthus flowers, which will add to the charm of the rice balls.

Of course, there is another purpose of adding sugar osmanthus, which is to make the soup in the bowl sweet, which will make people more appetizing when eating.

Xu Zhuo explained to Yu Keke, a cooking novice, with a smile while making rice balls.

Yu Peiyong finished the work in his hand and looked at Xu Zhuobao with a smile.

"Actually, there is also this kind of snack made by wrapping the plate oil in the Central Plains, called fat and oil fire, your grandfather used to make it in the kitchen of the state banquet many years ago, and the taste is really fragrant. ”

As a person who grew up in the Central Plains, Xu Zhuo naturally also ate fat and fire.

It's just that he never knew that the bread in it was actually raw plate oil, and he originally thought it was boiled lard.

Yu Keke next to him was a little confused: "Grandpa, what is the fat and oil?

Yu Peiyong sold a pass: "When you go back, let your grandfather Xu make it for you once." ”

is really worthy of being a good brother of the old man, and he sold him in three or two sentences.

However, the old man is fond of Cocoa, not to mention that the fat is burned, even if Yu Coco wants to eat the Confucian Pot, the old man will do it with Coke.

After all the rice balls were wrapped, it was almost five o'clock.

When Xu Zhuo was hesitating whether to cook some rice balls to cushion his stomach, Zheng Guangyao and Guo Shuying each carried some gifts and walked in.

When we met, it was naturally polite again.

Zheng Guangyao has been in Yangzhou and did not go back during the Chinese New Year, and Guo Shuying heard that Xu Zhuo was going to become a visiting professor, so he came to see it while the Lantern Festival was fine.

Anyway, he is also a visiting professor, so he has to come over and brush up on a wave of presence.

Just to see if Xu Zhuo has made any new dishes recently.

"Shuying, today's meal is full of Hui dishes, specially prepared for you. ”

As soon as Yu Peiyong saw Guo Shuying, he greeted him with a smile.

Guo Shuying saw more of Yu Peiyong's craftsmanship, and was not much surprised, but was more interested in whether Xu Zhuo had done it.

"Which dish is made by Xiao Clumsy? I have to try it, I don't understand other cuisines, but Hui cuisine, I have a lot of power, and I know all about heat and seasoning. ”

I haven't seen her for a while, Guo Shuying has actually learned to rely on the old and sell the old.

It's a pity that today is not the time for him to pretend.

Xu Zhuo pointed to the wrapped rice balls with an innocent face: "This is what I made." ”

Guo Shuying: "............"

People who are not good at pretending to be forced to forcibly pretend to be this kind of consequence.

If you want to change to the old man's forced king, or Zheng Guangyao and Tian Chengrun, who also like to pretend to be forced, they will not let themselves be so passive.

After all, these old men are all deep in the essence of pretending, and they will not pretend to be so rash.

For example, now, Zheng Guangyao looked around the kitchen on crutches, and then carefully observed the remaining fillings of Xu Zhuo, and then slowly opened his mouth.

"Yes, being able to use plate oil shows that Xiao Zhuo has really mastered the essence of making glutinous rice balls. ”

This temperament, this demeanor, is full of force.

As long as the old man is not there, Zheng Guangyao still has few opponents in pretending to be forced.

Of course, if there is no Xu Zhuo, the old man will not be able to pretend to be forced many times even if he wants to.

The prepared dishes were brought to the table one by one, and Xu Zhuo also boiled water and began to cook rice balls.

I did the same thing today, and I have to serve it to everyone to taste.

He put the glutinous rice balls he was going to eat today in a tray for later use, and put the rest in a crisper bag and put it in the freezer of the refrigerator, so that he could cook it at any time if he wanted to eat it in the future, which was very convenient.

Boiling glutinous rice balls is not just about boiling the water and throwing it in, and then letting the water in the pot continue to boil.

It's tricky.

Because delicious glutinous rice balls are not cooked, but cooked.

Don't look at the difference of only one word, but the difference is not small.

The so-called raising is to slowly blanch the rice balls with boiling water, which has many benefits.

First, it is to keep the shape of the glutinous rice balls.

If you cook it over high heat, the hot water that rolls back and forth can easily deform and fall off the skin of the glutinous rice balls, affecting the appearance.

Second, the filling can be cooked thoroughly.

If the glutinous rice balls are cooked for too short a short time, it will be difficult for the lard inside to cook thoroughly or even melt into lard. So you have to use hot water to raise it slowly.

Third, it can be safer.

If the fire is too big, the rice balls will burst open due to the expansion of the gas, and the high-temperature filling will burst out, which is easy to burn.

When the water in the pot is about to boil, Xu Zhuo pours the prepared rice balls into it, and when the water in the pot is about to boil, turn off the heat, and at the same time push it along the bottom of the pot with a spatula to prevent it from sticking to the pot.

All that remains is to wait, and when all these white round rice balls are floating on the water, Xu Zhuo turns off the fire and lets the rice balls float in the pot for a while.

This allows the filling to mature more thoroughly.

A few minutes later, Xu Zhuo brought a small basin and began to fill the pot with a spoon.

When it is in full bloom, be sure to bring water.

In this way, the glutinous rice balls can maintain a round and perfect appearance, remember to use kitchen utensils such as a colander, because once there is no protection of water, the soft and collapsed glutinous rice balls are easy to deform and even crack.

After the rice balls came out, Xu Zhuo took the jar of sugar osmanthus flowers, scooped out two spoonfuls with a small spoon, and poured them on top of the rice balls.

The quality of the sugar osmanthus bought by Yu Changjiang should be good, because as soon as it was put into the pot, a faint fragrance of osmanthus wafted out of the pot.

The scent is not strong, but it is very persistent.

This shows that it is the fragrance of the osmanthus itself, not the use of that fragrance additive.

The glutinous rice balls were brought out and placed in the middle of the table by Yu Peiyong, after all, it was made by the grandson's son-in-law, and there had to be a card.

Yu Keke and Pang Lihua took a few photos and posted them to the circle of friends to show off.

A few old people also praised Xu Xu's good craftsmanship, this rice ball is round, and it looks really gluttonous.

But Xu Zhuo didn't have the heart to talk about this, he didn't eat at noon, and he didn't stop his hunger after eating some desserts, and when he saw these dishes in front of him, he couldn't hold back for a long time.

When everyone was still politely praising him, he began to bury his head in eating, and he didn't even have time to respond to everyone's compliments.

Fried pork with fermented bean curd, edamame tofu, stinky mandarin fish, and fragrant ......

These representative Hui dishes are really fragrant to eat.

Tangyuan or something, it's completely incomparable to these dishes.

While he was eating, Zheng Guangyao said to Xu Zhuo: "Xiao Zhuo, the school has arranged for you to give a lesson to the students at that time, are you sure? Do you want me to help you push it off?"

Before Xu Zhuo could speak, Yu Keke said happily: "No, no, he is ready, he used my computer to write a lesson plan on the way here, and it is very detailed......"

"Lesson plans?"

Several old men were a little confused: "Little clumsy, can we take a look?"