The old nature of the second elder of Huang Ye burst out, for them, it didn't matter who the fox-faced man was, what they cared about was the beauty of the food they could eat. At this time, it was not yet time to eat, but when Hu Junbiao said that he wanted the fox-faced man to compensate the tourists of the Xiaoyao Inn for free, he couldn't bear it.

There was food in front of him, and the second elder of Huang Ye did not delay, and looked at the watch on his wrist. Lao Zhangtou and the two of them quite talked, invited him to go boating with himself to play the lake, the lake water is clear, the fish swim in the water, swim in groups, there are green mountains, the face does not change, the willows in the trees wash their faces.

When the sun shines in the sky and inspects the world, this person also has to live his life to the fullest. The second elder of Huang Ye looked at the time and hurriedly walked towards the backyard, this old Zhang Tou also learned the fun of Hu Junbiao's boating on the lake, and prepared Lao Yangtou's wine on the boat, and Hu Junbiao was good to Lao Yang Tou and Brother Yang, and this old Yang Tou was also willing to sell the wine he brewed to Hu Junbiao cheaply.

And with Zhou Zheng buying wine in front, Lao Yang Tou also made a lot of wine, and this old Zhang Tou got a lot of inventory. At the same time, after Deng Jiamao and Zhang Tonger established a relationship, Zhang Tonger needed to work during the day, but Deng Jiamao was idle, forcing this guy to make a few cold dishes with wine and bring them to the boat to drink and talk, wouldn't it be happy?

The anxious appearance of the second elder of Huang Ye Hu Junbiao saw it in his eyes, and chuckled a few times in his heart. Wu Huiyun was busy writing a manuscript, this product is really worthy of the conscience of the reporter, representing the voice of the people, and hurried to record and describe a hot issue that can be undertaken.

Hu Junbiao didn't say much, got up and came to the kitchen, the meal was not in this Tian Ziyuan, and he was not in the kitchen, and returned to his small room to make some recipes, and at the same time went to Sanshi County to dig out its folk food and dig out some better memories.

No one is here, everything has to be done by yourself, Hu Junbiao doesn't have the character of a young celebrity chef, and he doesn't need help from others for everything. After setting up the kitchen utensils and cleaning them, he brought the peeled mung beans that Tian Ziyuan had soaked for twelve hours in front of him in front of him with a basin.

After preparing a little butter, maltose and caster sugar next to the pot, Hu Junbiao began to move. Put the mung beans mixed with a small amount of water into the pot, because it is a compensation reason, he is not stingy, although the water produced in the Lingquan pot every week is not enough, but he also takes out a lot, with the help of the pressure cooker to steam the water, and wait for half an hour.

Hu Junbiao was not idle, took out some things on the plate to be plated, and at the same time planned how to cook his mung bean cake. Plating is one of the court etiquette, reflecting the original style and luxury, if the memory of the plate is superb, it can make the ornamental value of the dish rise a lot.

Half an hour later, Hu Junbiao crushed the mung bean with the help of a spoon, and the pressure was slightly controlled, and the viscous appearance turned into mung bean puree. Put the butter into the pan, dissolve the butter with the help of low heat, then put in some crushed mung bean puree, then stir-fry over low heat, wait for five minutes, and then put the maltose and caster sugar that have been prepared long ago into the pot and continue to stir-fry, and wait until the sugar and the bean paste are completely fused before serving.

This is all a small family technique, Hu Junbiao did not play much fancy Taoism, this cooking is simple, simple and then fancy skills, and then return to the basics after the skills are proficient. Cooking is a thing that can put a lot of effort into skill, but after cooking well, you can understand when you need skills and when you don't need skills.

With the help of proportions and cooking habits, the red bean paste and mung bean paste are prepared according to the proportions, and then the red bean paste is wrapped in this mung bean puree. Hu Junbiao's mung bean cake is not an ordinary mung bean cake, of course, he will put a lot of effort into this, ordinary people choose to poke the circle, and it is gently kneaded with memory.

Some people will use molds, but the mold may not be able to carve out what they like, Hu Junbiao's idea of kneading mung bean cake is the ancient folk crane kneading method. It is rumored that there are people among the folk who cook pastries, the shape of the pastry is unpredictable, like an art clay figure, kneading everywhere or rabbit or tiger or chicken, duck and goose, or people, are lifelike, subtle and slightly warped, at the same time, the quality of the pastry is not melted when kneading the pastry, the lubrication is delicate and the entrance is delicious and mellow.

With gloves, he still has this sense of protection, with one hand lightly hooked and the other hand pinched. These thousands of avenues are the same, cooking skills are actually somewhat similar to art, this plate has the concept of art, after all, food pays attention to color, flavor, and taste, this color is a concept in art.

In cooking, there are carving, kneading, and meatballs and vegetables are similar to art. At the same time, if the cooking art of Chinese medicine is boiled, it is similar to the way of medicine.

The kneading of mung bean cake should not be big, because there will always be a bit of disgust when you eat too much sweet and greasy things, so Hu Junbiao plans to pinch it a few times. But this small pinch is also a test of skill, after all, small things need to work hard for eyesight and dexterity. Hu Junbiao's heart is not in a hurry, and his heart is as calm as water to make beautiful and delicious things.

The hands are constantly rubbing in the mung bean puree, and the red envelope sand is not squeezed out in it, which is the benefit of manual kneading. The kneading method of the crane does not advocate rigidity, the focus is on softness, softness is not easy to pay attention to, the technique is not too soft, not too violent, pay attention to the ease of mung bean cake.

Kneading and pneading slowly, the mung bean cake turns into a pipa in his hand, which is light and has a medical ornamental atmosphere. Hu Junbiao's face is calm and dreamy, not in a hurry, on the contrary, calm and relaxed, with a little comfort, the mung bean cake in his hands has changed a lot, and it has begun to take shape.

Gently carved with the help of a big knife, although the knife is large and not easy to use, it is as light and easy to use as an art knife in Hu Junbiao's hand.

To remove the silk and impurities, Hu Junbiao kneaded again, kneaded some round balls with red bean paste, and lightly decorated them. The technique is gentle and not hurried, this mung bean cake has begun to take shape in its hands, and it is more and more spiritual, light and moving, and the technique is dreamy.

Mung bean cakes were constantly formed under Hu Junbiao's hands, turning into lifelike animals and characters, and many of them were carved into trees by Hu Junbiao. Thinking in his heart, his subordinates are doing it, playing and selling under the mung bean paste like a magic trick.

It's as if you've instantly returned to the innocence of your youth.