Luo Xiang'er planned to eat delicious and simple this time, thinking that the last time she made Sichuan food, she had an idea and directly picked six kinds of Sichuan snacks from a wide variety of Sichuan snacks. Pen ~ fun ~ pavilion www.biquge.info

Because she is a chaotic spirit vein, Luo Xiang'er inexplicably fell in love with wontons in this life.

In the previous Huaxia Kingdom, wonton was the name of the northern region, Guangdong was called wonton, Fujian was called flat food, Hubei was called Baomen, Jiangxi was called clear soup, Anhui was called Baobao, Xinjiang was called Ququ, and the land of Sichuan and Shu was called Zhaoshou. Naturally, the food in various places should be made with local ingredients and made into local flavors, and it is no exaggeration to say that there are many types of wontons with different tastes. After boiling, frying, frying, or stir-frying, wontons have become one of the most common delicacies.

What Luo Xiang'er wants to do today is to copy the dragon.

The first is, of course, to make a copy of the hand. She scooped the flour into a large basin, added a pinch of salt, and knocked in four eggs according to the amount of flour. Add water and mix thoroughly, knead slowly into a dough. Then use a rolling pin to roll out a thin sheet of dough, and finally use a knife to cut it into four-finger square skins.

After Lu Jian cleaned his hands, he pinched up a piece of hand-copying skin and looked at it: "Xiang'er, this hand-copying skin is as thin as paper and as thin as silk, and the hand-copying hand wrapped with it must be delicious!" ”

Luo Xiang'er smiled and told him the origin of the dragon's hand, but his subordinates kept cutting the pork taken from the meat rack according to the ratio of fat three to thin seven, skillfully beating the mushroom with the back of the knife to remove the tendons, and then chopping the pork on the board into puree. Put all the meat puree into the basin, add Sichuan salt, ginger juice, eggs, pepper noodles, mix well in one direction, mix with an appropriate amount of water, stir into a dry paste, add sesame oil, mix well, so that the filling is made.

She told Lu Pressure the names of these spices while adding the spices, and Lu Pressure may be Aiwu and Wu, in short, she became interested in food and how to make it.

Lu Jian raised his eyebrows and asked, "What is added is Sichuan salt, does it have to be Sichuan salt?" ”

Luo Xiang'er was not surprised by Lu Pressure's keenness, thinking that he should be like this, and patiently explained: "Salt is divided into sea salt, pool salt, rock salt, and well salt. Depending on the source and manufacturing method, the quality will vary. The commonly used salt in Sichuan cooking is well salt, that is, Sichuan salt, which has high purity, pure taste, no bitterness and astringency, white color, small crystals, loose and no agglomeration. It can play a role in fixing the taste, improving freshness, relieving greasyness, and removing fishiness, and is one of the necessities of Sichuan cuisine. ”

Lu Jian stood beside the girl: "You teach me to outflank my hands." ”

Luo Xiang'er liked this interaction very much, so she naturally agreed. She slowed down and demonstrated, spread a piece of hand copy skin in her hand, put an appropriate amount of filling on it, folded the hand copy skin in half into a triangle, and then stacked the left and right corners to the middle and glued them, and a small water chestnut shaped copy hand was wrapped.

After practicing a few times, the shape of the bag passed.

The two of them chatted and packed, and the speed of their fingers became faster and faster, and in a quarter of an hour, five hundred copies were packed.

Luo Xianger began to make the original soup with chicken, duck and pork. After simmering and simmering, the original soup in the cauldron was white, thick and fragrant, and she took out the pieces of meat inside, and the original soup was set aside.

Luo Xianger used another stove to boil the water in the pot, put her hands in the boiling water in the pot, do not cover the lid, and after the hands floated, take them out and put them into a large bowl filled with Sichuan salt, pepper, chicken fat and original soup.

With a warm smile on her face, she brought a bowl to Lu Press: "You taste it first." ”

Lu Jian immediately ate a copying hand: "The skin is thin, the filling is tender, the soup is fresh, and it is delicious!" (To be continued.) )