In front of him was a shiny dough that looked like ordinary flour.

However, the dough of steamed dumplings made with this dough will be very attractive and translucent, which is completely different from the effect of flour.

With anticipation, Bai Xiaobai began to make the filling of the Sea Dragon Steamed Dumpling King.

In addition to the dough is very important, the filling is the most important thing for a delicious steamed dumpling.

When Bai Xiaobai heard the name of this new product 'Sea Dragon Steamed Dumpling King', he felt quite domineering, and he knew that the 'Sea Dragon' in the name must refer to the filling of steamed dumplings.

But what exactly is the Sea Dragon?

From the current marine research, there are really no dragons found in the sea, so the sea dragon is definitely not a real dragon.

The sea dragon is a seahorse, a kelp fish, a sea snake???

During the upgrade of the new product, Bai Xiaobai couldn't figure out what the ingredient of this 'sea dragon' was.

It wasn't until the new product was upgraded that Bai Xiaobai knew that the main ingredient used in the filling of Hailong Steamed Dumpling King was shrimp.

However, the shrimp used in the system is not ordinary shrimp, but a valuable seafood - lobster.

On the side of the food shelves, rectangular glass jars like those for anchovies have appeared.

These lobsters are fairly fresh.

Dozens of lobsters gathered under the glass tank and danced their teeth and claws, waving two huge pincers, showing off their domineering.

However, the lobster's domineering spirit could not last more than two minutes.

When Bai Xiaobai stretched the claw fence into the glass tank, the lobsters shrank in fright one by one, and struck the bamboo claw fence with pliers, as if to say, 'You want to eat Lao Tzu, Lao Tzu and you fight.' ’

The poor bamboo claw fence was viciously attacked by the lobster, and in the continuous pinching, the bamboo strips of the claw fence were directly cut off several times.

The lobster did not cooperate, and Bai Xiaobai sweated at the waterfall.

Sample, depending on whether your pliers are sharp or my stainless steel is strong.

The bamboo one is not good, Bai Xiaobai immediately replaced it with a stainless steel colander.

The lobster still wanted to resist, but it couldn't catch the big stainless steel colander at all, so he could only obediently let Bai Xiaobai salvage it.

I don't know what kind of lobster the system provides, the head is quite large, occupying nearly half the length of the body, and the body part is curled, which is also quite large, with the thickness of a wrist.

The lobster's shell is dark red with small black dots, and the whole shell looks very shiny, as if it is covered with a layer of red armor.

The three pairs of long whiskers on the lobster's mouth are thin and long, and as soon as Bai Xiaobai touches its whiskers, the lobster immediately demonstrats with pliers, as if to say, if you try it again, labor and management will not kill you, and labor and management will not be surnamed Long.

The lobster is quite lively, and it is placed on the cutting board, and before the knife is cut, it is crawling around on the counter by itself.

Lobster is different from ordinary shrimp, and when the water environment is not suitable, or when escaping natural predators, this shrimp will often climb onto the shore to inhabit.

Bai Xiaobai stopped inking, took the lobster, put away the knife, and then began to process the lobster meat.

Pick the lobster head, wash it, peel it and remove the shrimp line to get a whole lobster meat.

Cut the middle part of the whole lobster meat into five long strips on average and make shrimp strips for later use.

The remaining part of the corner lobster meat is chopped into shrimp minced with the back of a knife.

After the lobster meat was processed, Bai Xiaobai picked up the snow-white pig fat provided by the system.

This is also one of the important auxiliary ingredients for making Sea Dragon Steamed Dumplings.

Pig fat is the subcutaneous fat of pigs, this part is not a little lean, it is all fatty meat, usually used to refine lard, usually used in Chinese cuisine to increase the flavor.

Bai Xiaobai cut the pork fat into cubes, then chopped into meat puree, and continued to set aside.

Pour the minced shrimp and fatty meat into the same container, add an appropriate amount of salt to taste, then mix and stir well in the same direction.

Five long portions of sliced shrimp are marinated in salt separately.

While the filling was marinating, Bai Xiaobai picked up the kneaded flour dough.

Although the dough is kneaded, it cannot be used directly.

Use peanut oil to open the noodles.

The so-called open dough is to add appropriate vegetable oil to the dough to make the dough smoother and brighter.

The steamed dumplings made of this kind of dough, after steaming, the skin is as white as snow, the surface is oily, shiny, and shiny, which is more pleasing to the eye.

Of course, this is not the same as the dough used to make special golden butter sticks.

The use of vegetable oil must be strictly controlled, otherwise the dough contains too much oil, and although the steamed dough is bright, it is also extremely greasy, and the taste will be greatly reduced.

The grasp of this degree completely depends on Bai Xiaobai's grasp.

After all, Bai Xiaobai was making it for the first time, and he kneaded it evenly after adding a small amount of peanut oil to the dough according to his own ideas.

Gradually, the dough becomes a dough with a uniform texture, smooth and shiny, but the oil in the dough does not stick to the palm of the hand.

In this way, the dough is truly done.

Bai Xiaobai kneaded the dough into a stick, and then cut it with a knife into evenly rolled dough pieces.

After flattening the dough pieces, Bai Xiaobai picked up the rolling stick used to roll out the fresh meat and wonton wrappers and began to roll the dumpling wrappers.

Whew, whew, whew-

The rolling stick rolls, and Bai Xiaobai turns the dough evenly.

Under the pressure of the rolling stick, the dough becomes thinner and thinner.

Many northern Chinese regions pay attention to the fact that the dumpling skin should be thick in the middle and thin at the edge, so that the thick dumpling in the middle is not easy to break the skin, and the edge is thin, and the taste will be better.

However, the Sea Dragon Steamed Dumpling King does not have this requirement, but has an unusual path.

That is, the dumpling wrapper needs to be rolled out thin and even.

Not only should it be thin, but it should also be uniform throughout the dough.

How thin is it good, and how uniform is it to be up to the mark?

According to the strict requirements of the system, there are corresponding standards.

Only when this standard is met can it be considered a qualified dumpling wrapper.

The criteria for the thinness and uniformity required by the system are:

Facing the dough of the dumplings to the light, you must be able to see through the dough and faintly see a uniform halo without astigmatism.

This standard requirement can be said to be very difficult.

Although the permeability of the flour skin will be better than that of the flour skin, in fact, it is not difficult to be thin enough to penetrate the halo, but the difficulty lies in the word 'faint' stipulated by the system.

Faintly see a uniform halo and cannot be astigmatized......

In other words, the dumpling wrapper should neither be too thick nor extremely thin.

To put it bluntly, if the wonton wrappers are so thin that they don't meet the 'faint' light transmission, then they are also not up to standard.

This is the fundamental reason why the Sea Dragon Steamed Dumpling King is an A-level difficult delicacy.

Bai Xiaobai really didn't know if the Fu was not the requirement.

He had just rolled out a dumpling wrapper, and the electronic sound that had been immersed for a long time immediately sounded in his mind:

[Host, your dumpling wrapper is not up to standard, please remake it.] 】

Bai Xiaobai "......"

Bai Xiaobai's white case kung fu is already top-notch, and rolling out ordinary thin dumpling wrappers is no problem at all, and it can even do better than a professional dough mill.

But now it has been hit by the system and completely hit.