"Liu Mang, why can't you get through on your mobile phone?" Li Ruonan rushed into the kitchen with the phone. Pen Fun Pavilion wWw. ｂiquge。 ｉｎfo

"Uh, forgot to charge again. Liu Mang took out his mobile phone and looked at it and said.

"Ah, here you go! Lin Xiao's!" Li Ruonan handed Liu Mang his limited edition mobile phone to Liu Mang.

"Congratulations, you won again yesterday? You actually won He Donglin's 'Eggplant Fish' with a 'Northeast Stew'! Amazing!" On the other end of the phone, there was an irrepressible smile in Lin Xiao's voice.

"If you win the next game, you and I are going to have a duel, so I'll ask you, are you afraid?!"

"Afraid, afraid, afraid!" The corners of Liu Mang's mouth twitched: "Where are you now? Do you want to come over for dinner? I was just about to do it." ”

"Yes! I've been running outside for the past few days, eating work meals every day, but I can't be suffocated! You wait for me, I'll be there soon!" After speaking, Lin Xiao hurriedly hung up the phone.

"Boss, what are we going to eat tonight?" asked Five Eyes.

"Have you forgotten what day it is?"

"What day? Oh, the winter solstice, isn't it?"

"That's right, today is the day to eat dumplings. ”

Eating dumplings on the winter solstice is a custom of northerners. Because dumplings are derived from the saying 'the time of Jiaozi'. The thirtieth year of the Chinese New Year's Eve is the turn of the old year and the new year, and the beginning of winter is the turn of autumn and winter, so the dumplings at the time of handover cannot be eaten.?

Although Liu Mang grew up in the south, his mother was a northerner, so the custom of eating dumplings in Lidong has always accompanied him to grow up.

"Dumplings?' Is it 'Flame Fried Dumplings' or 'Jade Tea Dumplings'?"

Li Ruonan licked her lips, the dumplings made by Liu Mang during the last battle with the Koreans have still made her remember them.

"Neither, I'm going to do something else today. Liu Mang pulled an apron and tied it: "Xiao Wu, help me go to the shelf and get a few red-skinned radishes." ”

"Dumplings stuffed with turnips? I really haven't eaten them yet!" Five-Eyes replied happily and ran to find turnips.

"What are you going to do, are you Yichang's radish dumplings?" asked Li Ruonan.

"Yes, but I'm doing it differently. Added some of my own improvements. ”

The reason why last night's 'Northeast Stew' won was not only because of the special ingredients in the space. In fact, Liu Mang also used the 'Harmony Soup' technique that he experienced only a few days ago, so that various ingredients blend with each other to produce an unforgettable taste.

But he felt that it was still not perfect, so Liu Mang wanted to take advantage of the last few days of the competition to practice.

Although Yichang's radish dumplings are also called dumplings, their raw materials and production methods are very different from those of northern dumplings.

The main ingredients of northern dumplings are flour, lean meat and vegetables, while the main ingredients of radish dumplings are rice, soybeans and radish.

Northern dumplings are mostly cooked in water, while Yichang's radish dumplings must be fried in a pan, otherwise they will not be formed. So when you eat it, the dumplings should lose a piece of crispy radish dumplings.

Liu Mang walked to the corner of the kitchen and picked up a bucket of rice milk, which he had prepared this morning.

Nine points of rice and one point of soybeans. The rice is made of Xiangshui's tribute rice, with crystal clear grains, and the soybeans are made of soybeans produced in the northeast of Taonan, which are carefully selected and full and flawless.

The two ingredients are soaked in water for more than five hours, absorbing enough water and grinding together into white rice milk, which is the key to ensuring that the skin of the dumplings is golden and crispy.

But what better reflects the characteristics of this 'radish dumpling' is the filling inside.

The radish must be made of red-skinned radish from Yichang. After this kind of radish is frosted, it has a refreshing taste, plenty of moisture, and fine fiber, and it tastes like eating strawberries in your mouth.

"Boss, the turnips are here!" Five-Eyes held a few washed turnips in his hands.

"Okay, help me plane the skin, I'll use it later." ”

After Liu Mang finished speaking, he walked to the freezer, rummaged through it, and picked out a large piece of beef, the meat was bright red, and the fat on it was slightly shiny.

This is a piece of Xuanhan beef tendon meat from Daba Mountain, although it does not have the frost pattern like snowflake beef, but the taste is delicate and delicious, especially suitable for stewing.

In addition to making 'radish dumplings', Liu Mang is also preparing to make a bowl of steaming beef soup, using the combination of two different dishes to achieve the 'taste of harmony'.

Cut the beef into small pieces, boil the blood, then pour into the beef bone broth already in the kitchen, throw in a few pieces of ginger and green onions, add a little pepper and star anise, and simmer in a crockpot.

Liu Mang is ready here, and the five-eyed radish is also peeled.

The red-skinned radish is as white as snow and exudes a naturally sweet fragrance.

Liu Mang cut a small piece with a knife, threw it in his mouth and tasted it: "Well, it's good, it's sweet with a slight spicy feeling, very refreshing." ”

After saying that, he held down the radish and began to shredd.

With the rhythmic sound of 'pong', the filaments that were as uniform as matchsticks poured out from under Liu Mang's knife.

Once the shredded radish is chopped, sprinkle with a pinch of salt, marinate for a while and let it drain the water, then add the pepper, peppercorns, chili flakes, coriander, minced ginger and shallots.

It is worth mentioning that this 'radish dumpling' can be regarded as a vegetarian dumpling. There is no need to add all kinds of meat filling, and the taste inside the radish is completely relied on to impress the taste buds of diners.

The filling was reconciled, Liu Mang set up the oil pot, and was ready to make dumplings.

The spoon for deep-frying dumplings is specially made, and it is sandwiched together with two arc-shaped iron sheets at an angle of about 45 degrees, which is a bit like a small spatula.

When the oil in the oil pot is hot, Liu Mang pours half a spoonful of rice milk into the spoon, then uses chopsticks to pick up the filling and put it in, then covers with a layer of rice milk, and finally dips the spoon directly into the oil pot.

The temperature of the hot oil shines through the iron sheet of the spoon and slowly sets the shape of the dumplings.

After about a minute, the two petals of the spoon naturally separated, and the dumplings inside floated up, and Liu Mang picked up the spoon and prepared to make the next dumpling.

The first dumpling was fried in the pot for a minute, and after the skin was slightly yellowed, Liu Mang scooped it up and drained the oil.

Because he had to wait for Lin Xiao, he was going to fry it a little first, and then fry it again together at the end.

By doing so, you will ensure that all the dumplings come out of the pan at the same time, and it will also make the skin more crispy.

"Ruonan, call Lin Xiao and ask him where he is?"

"Okay. Li Ruonan answered and called Lin Xiao.

"Lin Xiao said that he still has an hour to arrive, let's eat first and leave some for him. ”

"Oh, well. Liu Mang nodded, and put the dumpling just now into the oil pot.

After waiting for two minutes, the first dumpling was fried, the color was golden and brilliant, revealing a strong oil fragrance.

"If you're in a hurry, I'll give you a taste first. Liu Mang put the dumplings on a plate and sent them to Wuyan.

The five-eyed eyebrows smiled and picked up the dumplings, blew on them, and put them in their mouths to bite them.

As soon as you bite into it, the crispy texture explodes almost instantly in your mouth, and the rice milk mixed with rice and soybeans seems to completely lock in the scorching heat of summer and the quiet beauty of autumn, and the mellow grain flavor is so beautiful.

After the crispiness, it is the softness and sweetness of the shredded radish, which makes the five eyes seem to have a continuous spring rain.

The five flavors of fragrant, spicy, sweet, salty, and numb are intertwined in his mouth, surging back and forth, and he can't help but shout: "It's delicious!" (To be continued.) )