Bai Xiaobai took advantage of his free time and went to the bathroom.

By the time he returned to the glass kitchen, the Sea Dragon Steamed Dumpling King had already been steamed.

After washing your hands, remove the lid of the steaming drawer.

The kitchen was filled with mist, agreeing to a pungent aroma that only hit the tip of the white nose.

The Sea Dragon Steamed Dumpling King is really fragrant.

You can imagine the aroma of pasta with the fragrance of wheat coming to your nose and how enjoyable it is.

Bai Xiaobai closed his eyes and took a deep breath.

At this moment, he seemed to be standing in a golden wheat field swaying in the breeze, smelling the thick fragrance of wheat.

This feeling is so enjoyable and blissful.

Bai Xiaobai had eaten a lot of dinner before, but he hadn't fully digested it yet.

But when he smelled the aroma, his stomach was hungry again.

After the steam dissipated, Bai Xiaobai opened his eyes and looked at the new products in the steamer.

The triangular sea dragon steamed dumplings are each as white as snow, with a shiny and shiny surface and a translucent pink color.

Because of the thin skin, you can vaguely see that it is stuffed with pink lobster meat.

The skin is thin and filling, and the aroma is overflowing, which is really mouth-watering just by looking at and smelling.

Bai Xiaobai couldn't wait, and carefully picked up the steamed dumplings one by one with clean original chopsticks to check.

There are five dumplings in one steaming drawer, all of which are in perfect condition, and there is no broken skin and revealing the filling at all.

The dumplings are steamed, but they cannot be eaten immediately.

Excluding the personal preferences of the family, steamed dumplings from all over the country are mostly eaten together with a plate of dipping sauce in order to double the deliciousness.

This can make the flavor of steamed dumplings rich and diverse, and the taste can also be upgraded to a higher level.

Sea Dragon Steamed Dumpling King is no exception.

Bai Xiaobai's next formal steamed dumplings need to be paired with the dipping sauce.

The steamed dumpling dipping sauce of Huaxia Kingdom will change and combine different flavors according to their different tastes.

For example, the people of Shuchuan must add red oil chili pepper to the dumpling dipping sauce, and even Sichuan pepper to enhance the flavor, and what they eat is that spicy and numb.

Many provinces in China, such as some parts of Shandong Province and many areas in Northeast China, like to use chopped green onions and minced garlic with light soy sauce and apple cider vinegar to make dipping sauces, which are fragrant and salty and the most popular.

Of course, many places in China also like to use minced ginger and rice vinegar or old vinegar to make dipping sauces, which can make dumplings more mellow and sour.

Some areas in northern Jiangsu also like to add a very small amount of white sugar to the dipping sauce to adjust the umami, which can bring a touch of sweetness to the salty dumplings, which is more in line with the local taste.

In short, the dipping sauces for steamed dumplings are varied and varied, and the preferences vary from place to place, so they cannot be generalized.

With so many mouths to make, it's theoretically impossible to create a dip that will satisfy all diners.

According to the system, this time, the dipping sauce of the new product is simply and rudely divided into two kinds - non-spicy and spicy.

What is not spicy is the ginger vinegar sauce dipping sauce, and the spicy one is the chili sesame dipping sauce.

Of course, this dipping system will not directly provide ready-made ones, and their blending needs to be made by Bai Xiaobai himself.

Don't simply think that the former ginger vinegar sauce dipping sauce is simply composed of minced ginger, aged vinegar, and soy sauce. The latter is a simple composition of ground chili peppers and sesame seeds.

This is naïve.

It's not that simple.

Whether it's spicy or not, it's blended with a special concentrated essence stock.

Therefore, Bai Xiaobai must first boil a small pot of concentrated essence stock before mixing the two dipping sauces.

The lobster head and lobster shell left over from peeling the lobster were not wasted, and they came in handy when boiling the concentrated essence stock.

In addition to lobster heads, lobster shells, and mussels, the ingredients used in this concentrated broth are the best marine kidney tonic products.

Mussels, also known as jade mussels, are commonly known as mussels.

This kind of seafood can already be cultivated in large quantities by the sea, and the price is low, and it is not a precious seafood.

However, because it is nutritious and especially suitable for soup, it is a shellfish ingredient that is very popular among fishermen by the sea, and it can basically be bought in the large and small vegetable markets of the coastal provinces of Huaxia.

In the summer, Bai Xiaobai often buys this ingredient to cook soup and drink, which is very light and refreshing, and can also nourish and nourish the kidneys.

However, all the mussels bought in the vegetable market are artificially cultivated, and there is a lot of dirt on the shells, and there is a large amount of seaweed residue on the shells, which is very difficult to wash and gives people a very dirty feeling.

And the system offers mussels now available, housed in a goldfish glass tank.

These mussels have a black-brown shell with a shiny luster and a clean shell surface without impurities, as if they have been specially cleaned.

It can't be a wild mussel, right?

Bai Xiaobai thought to himself, picked up a small colander, scooped up a spoonful of fresh mussels, and began to officially boil the broth.

Put a stainless steel saucepan on the rack and boil a pot of water on high heat.

Boil the washed lobster heads and shells in boiling water.

This boiling process is required to be fast and sufficient, fast is to be fast, not easy to cook for too long, full is to boil the entire part of the lobster, can not leave dead ends.

This blanching is mainly to remove stains on the surface of the lobster, and it is the same as boiling pork bone broth in flying water.

So this time the boiling water is not usable.

After Bai Xiaobai finished blanching quickly, he scooped up the lobster head and shell.

Pour out the boiling water, fill a small pot of water, and continue to boil.

This is the official boiled seafood soup.

In order to concentrate the umami flavor of the soup, the water in the second pot should not be too much.

The water is boiling, pour in the boiled lobster heads and shells, and begin to boil.

After the lobster head and shell have turned perfectly bright red, Bai Xiaobai turns the heat to a simmer.

Slowly simmer until the soup in the pot is condensed to only half of it, then pour in the washed mussels and continue to simmer.

Cook until the mussels open, and then hold for another 20 seconds, and then Bai Xiaobai scoops up the lobster head, lobster shell, and mussels.

Turn on high heat and cook the remaining seafood stock separately.

During this period, add two thin slices of ginger, drop six drops of good rice wine to remove the smell, let the soup slightly concentrate for another two minutes, and then turn off the heat.

When the broth is still, Bai Xiaobai then filters out the insoluble impurities in it, and finally gets the lobster concentrate essence stock needed for dipping.

To be honest, this pot of seafood broth completely subverted Bai Xiaobai's cognition.

Although it is boiled seafood, it is fragrant and very attractive, without the strong fishy smell of inferior seafood.

Bai Xiaobai didn't bother to taste it, and then began to make two dipping sauces.

The first thing to make is a non-spicy ginger vinegar sauce dipping sauce.

Bai Xiaobai cut off a few slices of ginger, quickly cut them into fine pieces, and put them in a small dipping dish.

Pour an appropriate amount of aged vinegar and soy sauce into the saucer, then add a small spoon of seafood concentrate stock, stir well.

Chili and sesame dipping sauce uses two main ingredients: chili pepper and sesame seeds.

Chili peppers and making supreme chili sauce are the same ingredients, both of which were extinct in the Ming Dynasty.

Chop the Tianjiuhong Chaotian pepper into foam.

Stir the peanut oil in a hot pan, add the chili powder and stir-fry until fragrant, carefully along the edge of the pan, drizzle the seafood concentrate stock little by little, slowly simmer for two minutes, and finally make red pepper oil.

Bai Xiaobai changed to another pot, heated in a dry pot, poured raw white sesame seeds into the hot pot and stir-fried, stir-fried the sesame seeds fragrant, turned off the heat and started the pot.

Sprinkle a pinch of sautéed white sesame seeds on the red pepper oil while it is hot.

In this way, the chili sesame dipping sauce is also done.

After the two top-notch dipping sauces were made, Bai Xiaobai picked up the chopsticks, picked up the Sea Dragon Steamed Dumpling King, dipped the non-spicy dipping sauce first, and then put it in his mouth and began to taste it first.