"The host special task has not been completed, whether to continue immediately, the system recommends completion, otherwise it will be obliterated. ”

"I went, almost forgot. Zhong Tianzheng broke out in a cold sweat.

This paragraph only cares about the personal feelings of his children, and almost forgets about life and death. Zhong Tianzheng blamed himself in his heart, and immediately said to the system.

"Continue the mission. ”

Then immediately started cooking.

In fact, the purpose of the special mission is to allow the host to improve his cooking skills and supervise the growth of the host, and Zhong Tianzheng has not figured out this meaning until today, but he always feels as if the system is hiding something.

Bowl cake is one of the local traditional pastries in Guangdong Province. Its main ingredients are sticky rice flour or flour and tapioca starch, which is known for its smooth and delicious flavor and rich flavor.

"It's better to have multiple different ways to do one dish. Zhong Tianzheng thought to himself.

Method 1 is red bean bowl cake, he prepared six taels of sticky rice flour, three taels of clear noodles, six taels of red beans, eight taels of sugar, and four cups of water. Soak the red beans in water for three hours and then rinse them with water. Mix the rice flour with the noodles and sieve them well. Slowly add 1 and a half cups of water and boil into a paste. Boil the sugar in 2 and a half cups of water, then add it to the paste with the red beans and mix well. Pour the prepared gouache paste into a bowl of oiled and steam for 20 minutes. Method 2 is sago bowl cake, he prepared 160 grams of sticky rice flour, 140 grams of sugar, 30 grams of sago, 1 1/4 cup of water, and 1 cup of coconut milk. Mix coconut water and 1/4 cup of water into the sticky rice flour and stir into a thin slurry; slowly knock a cup of water and sugar into the slurry; boil the sago in water until translucent, and then wash it in cold water for a while; add the sago to the rice milk and mix well; steam the small bowl first and then add the batter and steam for 6 minutes. Condenses into a crystalline shape. (If you eat it in summer, you can put it in the refrigerator to freeze it better!) Method 3 is to prepare 100 grams of sticky rice flour, half a tablespoon of glutinous rice flour, 75 grams of flour, 100 grams of granulated sugar or brown sugar, two cups of about 500 ml of water, three tablespoons of soaked red beans, a small amount of oil, and several bamboo skewers. Put the red beans in boiling water and cook them thoroughly over slow heat, drain them and wait for use. Boil the remaining 1.5 cups of water, add granulated sugar or brown sugar to dissolve, knock into the slurry while hot, and stir into a slippery slurry.

Sweep the oil, pour the batter into the bowl until it is nine minutes full, add red beans, steam it over high heat for 20 minutes, take it out, and wait for a while before picking it out with a bamboo skewer. Condenses into a crystalline shape. (If you eat it in summer, you can put it in the refrigerator to freeze it better!)

The fourth method is honey bean bowl cake, prepare the main ingredient bowl cake powder, auxiliary materials: water, caster sugar, homemade honey beans, bowl cake powder plus half of the water to make a slurry, sugar and the other half of the water boiled into a syrup.

THE FIFTH METHOD IS CORN BOWL CAKE, PREPARE 40 GRAMS OF FLOUR, 50 GRAMS OF BROWN SUGAR, AN APPROPRIATE AMOUNT OF CORN, 250 ML OF WATER, AND 100ML OF WATER TO MAKE FLOUR (CLEAR NOODLES AND HORSESHOE FLOUR TOGETHER). IN ADDITION, BRING THE REMAINING 150ML OF HOT WATER AND BROWN SUGAR TO A BOIL, AND THEN POUR IT INTO THE PREVIOUSLY PREPARED SLURRY. Add the pre-cooked corn, put it in the mold, and steam it for about 15 minutes.

"The crystal bowl cake is easy to make, just make it in one piece. Zhong Tianxia thought to himself.

The raw materials he prepares include bowl cake powder, fruit syrup, fruit juice concentrate, white sugar, clean drinking water, mung beans or red beans and other accessories. Iron pot, steamer (such as an ordinary steamer for steaming steamed buns), plastic box basket (ordinary plastic basket for cake can be used for delivery, plastic box and plate can be used for sale), special bowl bowl (can be purchased);

Containers such as spouted kettles and plastic pots.

"I want to think about what the recipe is. ”

"Take 500 grams (1 catty) of bowl cake powder as an example, 100-150 grams of white sugar (2-3 taels), such as about 250-300 grams of mung bean or red bean cake, 1100 grams of water (2.2 catties) or 1200 grams (2.4 catties), 10 grams of fruit syrup (fruity flavor), for example, your first test: you can use 50 grams of bowl cake powder (1 tael), 10-15 grams of white sugar (2-3 money), 110 grams of water, and 1 gram of fruit slurry. It seems like that's it. Zhong Tianzheng thought to himself.

He first weighed the corn bowl cake and the raw materials in proportion, first took one-third of the water in the recipe and boiled it to dissolve the white sugar, mixed it with the remaining two-thirds of the water after cooling, poured it into a container containing the bowl cake powder, stirred while pouring until it was completely stirred, and then added a very small amount of fruit syrup or concentrated juice and stirred to form a slurry for later use. If you are making mung bean or red bean cake without adding fruity flavor, you should put an appropriate amount of water in the iron pot of the steamer to boil before making the bowl cake batter. Put a bowl in the steamer, bring the water to a boil, turn off the heat and set aside. After stirring the prepared bowl cake batter, immediately put it into a portable kettle with a mouth, quickly pour it into each bowl bowl in the steamer, pour eighty percent into each bowl bowl, and shake and shake the kettle halfway to avoid the precipitation of the batter in the pot. After the bowl bowl in each steamer is filled with slurry, you can add the lid of the steamer and use medium-low heat, one basket is about 15 minutes, two baskets are about 20 minutes, three baskets are about 25 minutes, four cages are about 30 minutes, and five cages are about 35 minutes.

Then there is the traditional bowl cake, which is one of the Cantonese snacks, and the former Ming Shi doctor is not far from a hundred miles, and the boat is on it. Next to the Huafeng Roundabout Bridge, there is a stone at the bottom of the river, a clear spring comes out, its home is suitable for setting up a stone, taking the sugar to wash, clarifying and removing the turbidity, steaming it in a bowl, not used by others. Therefore, the method of steaming cakes used by later generations has been passed down, and the achievements of today's Guangdong bowl cakes have swept the whole country, even at home and abroad. It is a kind of dessert loved by young people and children, the finished cake body is crystal white, the surface oil is smooth and smooth, delicate and tender, the quality is soft and lubricated, the taste is sweet and fragrant, it tastes viscous and tough, and it is not sticky to the teeth, and there are a variety of flavors to choose from, such as acacia red bean flavor, strawberry flavor, peach flavor, raisin flavor, taro flavor, corn flavor, apple, coconut shred, pineapple, and more than a dozen flavors. Bowl cakes come from the ancient countryside, when people used white rice grinding to make bowl cakes and white sugar cakes as desserts. Originally, it was served in a tile bowl, but later it evolved into a bowl and twice the size of the bowl cake. The varieties of bowl cakes are: red beans, mung beans, cantaloupe, pineapple, chocolate, bananas, peaches, strawberries, passion fruits, etc., which are famous for their variety of styles and "smoke" taste, and like most delicacies, they have some unique meanings. In addition to describing the toughness of food, the Cantonese word "smoke" also has a meaning, that is, it is used to describe the love and intimacy of lovers. Therefore, bowl cake has also become a snack that couples often eat. Traditional old-fashioned bowl cakes are rare in the 21st century, and most of the ones you see on the street are transparent and not so thick. The traditional bowl cake feels more satisfying to eat.

"Glutinous rice chicken, oh I haven't made it for a long time, I still remember that it is a kind of local specialty dim sum in Guangdong, China, which belongs to Cantonese cuisine, and the preparation method is to put chicken, barbecued pork, pork ribs, salted egg yolk, mushrooms and other fillings into glutinous rice, and then put it in a steamer with lotus leaves to steam. The glutinous rice chicken is full of the fragrance of lotus leaves, and when chewed, it sticks to the teeth and has the meaty aroma of chicken. Chinese food culture has a long history, and there are many food factions, and this glutinous rice chicken alone is divided into two completely different preparation methods: Guangzhou cuisine and Wuhan cuisine. Wuhan's "Glutinous Rice Chicken" refers specifically to the Wuhan snack "Glutinous Rice Chicken", which is made by deep-fried glutinous rice mixed with cooking wine, soy sauce and fragrant meat, and is a traditional Wuhan snack that diners will not want to leave. Zhong Tianzheng thought to himself.

Legend has it that the origin of glutinous rice chicken was the night market in Guangzhou before the liberation, which was originally steamed with glutinous rice chicken covered in a bowl, and later sold by hawkers for the convenience of shoulders, and was wrapped in lotus leaves. Ancient glutinous rice chicken was refined with glutinous rice, scallops, dried shrimp grains, or boneless chicken wings. The traditional glutinous rice chicken has a large portion, enough for three or four or two meters, and eating a glutinous rice chicken is almost half a meal.

"Now that I think about it, it's still the old-fashioned glutinous rice chicken. Zhong Tianzheng thought to himself.

He took out a piece of fresh lotus leaf, an appropriate amount of glutinous rice, an appropriate amount of chicken, an appropriate amount of ginkgo and chestnut, and cotton thread. MSG, salt, chives, garlic, cooking oil, a little soy sauce. First, soak the glutinous rice for about two hours, then take it out and drain it, and put it in a steamer to steam. Cut the chicken into cubes, heat the cooking oil, put the diced chicken in the stir-fry, and take out the diced chicken after medium rare. After the garlic is cooked, add the diced chicken, and then fry the diced chicken completely, and add an appropriate amount of monosodium glutamate, salt, and chives. Ginkgo seeds and chestnuts are first cooked in plain water. After making preparations, take out an appropriate amount of steamed glutinous rice, sandwich fried diced chicken, ginkgo seeds and chestnuts into it, then add a little monosodium glutamate and salt, wrap the glutinous rice with lotus leaves, and tie it with cotton thread externally to make the glutinous rice completely wrapped in the lotus leaves. Finally, put it on low heat and steam, until the color of the lotus leaf darkens and the fragrance of the lotus leaf can be smelled, you can take it out and eat. To choose a good large and fresh lotus leaf, the glutinous rice should be completely steamed glutinous rice chicken cooked, and the glutinous rice should be wrapped in the lotus and steamed over low heat until the lotus leaf flavor slowly and completely penetrates into the glutinous rice.

When the lotus leaf is opened, the fragrance is fragrant, the umami is overflowing, the glutinous rice is lubricated and delicious, the chicken flavor completely penetrates into the glutinous rice, the fragrance of the lotus leaf has a long aftertaste, appetizing and refreshing, and the flavor is unique. Glutinous rice chicken, a good nourishment, Glutinous rice is rich in B vitamins, which can warm the spleen and stomach and nourish the middle qi. Glutinous rice chicken made from lotus leaves is effective for high blood lipids, high blood pressure and obesity. Pork knuckle ginger, also known as egg pig's knuckle ginger vinegar or ginger vinegar, is a local traditional dish in Guangdong, the most distinctive women's nourishing food, belongs to Cantonese cuisine. In Guangdong, many confinement ladies like to eat pork knuckle ginger, because it can invigorate blood and warm the body, promote ** contraction, and pig feet also contain a lot of calcium. The main ingredients are pork knuckles, eggs, and ginger. Because ginger can drive away cold and dampness, promote qi and blood, so drinking in the cold winter and spring can replenish qi and activate the body, dispel cold and wind, and awaken the stomach and be delicious.

"Let's make another pig's knuckle ginger, I think. Zhong Tianzheng thought to himself.

"I remember several ways to do it, I didn't need to learn it before, but now I have learned it. Zhong Tianzheng thought to himself.

He prepared 500g of pork knuckle ginger and pork knuckle, 4 eggs, 300g of turmeric, 1 bottle of sweet vinegar, 3 tablespoons of black rice vinegar, and an appropriate amount of rock sugar. Put the eggs in a pot with raw water and boil for 8 minutes; immediately soak them in cold water and wait for a while; carefully peel off the eggshells after the eggs are cooled; peel the turmeric, wash them, cut them into thick slices, pat them gently to loosen the fiber to make them more flavorful, and then dry the water; add a small amount of oil to the pot, put in the ginger slices, stir-fry over low heat; fry until the ginger slices are slightly dry, put them out and set aside; remove the pig's feet, wash them, blanch them in a pot of boiling water; remove the pig's feet after they change color, wash off the foam, drain the excess water; put rock sugar in the pot, pour in the sweet vinegar; then pour in the black rice vinegar, and boil over high heat;

Add the peeled eggs, then pour in the scrambled ginger slices, boil again, add the pork knuckles, bring to a boil over high heat, turn to medium-low heat, and cook until the skin of the pork knuckles is soft (about 1.5 hours).

Method 1 is to prepare sweet vinegar (4 sticks), sour vinegar (1 stick), ginger (2 pounds), pork knuckle (2 pounds chopped), eggs (boiled and shelled 1 dozen), salt (1/4 tablespoon) The first condition: there must be a clay pot. Preferably the taller kind. Pork knuckle ginger should never be made in a metal pot. Vinegar and metal cooked at high temperatures for a long time can produce toxins that are not good for health. Please be careful about this! 1 pig's foot (hind leg) or 1-2 pig's knuckles, about 2 catties, wash and chop (about 4-5 cm), pass it in boiling water, scoop it up, and set aside. 1-1.5 kg of ginger, peeled, washed, and cut into pieces. Be careful not to sub ginger, too tender. Generally, use full ginger (meat ginger) to dispel the wind, you can choose to use old ginger to pat the ginger first, fry it in a pan with a small amount of oil until it is slightly yellow on both sides, and shovel it up for later use. 10-15 eggs can be cooked at will. Peel the shell and set aside. Nine ripe, don't cook too old, because later it will have to be cooked in vinegar. It can also be done without peeling the shell, which has the effect of calcium supplementation. If you don't peel the shell, it's half-cooked. 3-4 bottles of sweet vinegar (depending on the size of the crockpot, flexible control.)

"Well, I remember that vinegar ginger is best used for meat ginger. If you are not afraid of spicy, choose older ginger. Peel, wash, cut into thick slices, gently pat with the back of a knife to loosen the fibers for more flavor, and then dry the water. Turn on the heat on the wok and put a small amount of oil in the pot, add ginger, drop a small amount of salt, fry dry after the water is out, then drop a small amount of salt, and then fry dry after the water is out. Then serve. Eggs: Raw eggs under cold water, boiled until nine ripe, remove and peel. Pig's feet: Remove hair, cut into cubes, fly water, then wash and dry. Turn on the fire and put it in a wok, this time you don't need to put oil, put the pig's feet, add salt and fry slightly, remove the oil and serve. Bring the sweet vinegar to a boil over low heat. Peel and wash the ginger, absorb the water, pat it loose, fry the excess water in a white pan, sprinkle in the fine salt and fry for a while, put it in sweet vinegar and simmer for 1 hour. Wash the pork hands, enlarge the boiling water and cook for a few minutes to remove the taste, put up supercooled water, and use a cloth to absorb the water. Add 1 sour vinegar to the ginger vinegar, add the pork knuckle and eggs after tumbling, simmer for half an hour, remove from the heat, and let it cool. Put the prepared vinegar and the prepared ginger into the clay pot, remove the lid of the clay pot (to prevent the water on the lid from entering the pot) after boiling, let it cool naturally and then cover the clay pot lid, put the clay pot in a corner, and soak it for a month. Make sure the vinegar is to cover the contents. After a month, put the clay pot back on the heat and boil, then put the peeled eggs into the boil, also after boiling, remove the lid of the clay pot (to prevent water from entering the pot), let it cool naturally and then cover the clay pot lid, put the clay pot in a corner, and soak it for another month. Make sure the vinegar is to cover the contents. Two days before you want to eat pork knuckle ginger vinegar, put the clay pot on the heat and boil, and then put the prepared pork knuckle into the pot to try the taste (if the vinegar is too sour, add some brown sugar, and if it is too sweet, add some vinegar). Let it cool naturally before returning to the clay pot, making sure the vinegar covers the contents. Zhong Tianzheng thought to himself.

So his second method is to prepare 1000 grams of pig's trotters, 150 grams of ginger, 1 bottle of sweet vinegar, 3 eggs, 3 grams of salt, and 1 tablespoon of vinegar. Chop a few pieces of pig's trotters, then put them in cold water, blanch them for 2 minutes, take them out, wash them with hot water and set aside. Peel the ginger and cut into large slices, and boil and peel the eggs. Use a wok to sauté the ginger slices without oil for a while. Stir the ginger slices until they are slightly dry, then pour them into the inner pot of the electric pressure cooker where the pig's trotters are placed. Eggs that have been peeled are also put in. Add a bottle of sweet vinegar. Add a tablespoon of regular vinegar and salt and shake well. Place the liner in the pot and close the lid. Timed for 30 minutes. After the timer stops, wait for the steam to run out, open the lid, and a pot of fragrant pork knuckle ginger will be ready, and then soak in the soup for 2 hours.

The third method is to prepare 1,000 grams of pork feet, 10 eggs, 500 grams of ginger, and 3,000 grams of sweet vinegar.

Prepare all the materials. Wash the pig's feet, cut them into pieces, blanch them, remove them and rinse them with water to remove the foam. Wash the pot, heat it, put in the pig's feet, and stir-fry the pig's feet in a dry pan until the pig's feet are very dry. Put it in a pot of boiling water and cook for 5 minutes. Eggs are boiled, shelled and set aside. Pour the sweet vinegar into a casserole, bring to a boil over high heat and add the sautéed ginger pieces. Add pork knuckles, eggs, brown sugar, bring to a boil over high heat, turn to medium-low heat and continue for 1 hour, turn off heat. You can eat it the next day, and the pork knuckles that have been soaked in sweet vinegar overnight are already very soft, and of course, if you are not in a hurry, it will be better to eat them again after a week. It has been soaked for 2 weeks, most of the gum in the pig's feet and the calcium in the bones have been dissolved into the sweet vinegar, the sweet vinegar at this time tastes very good, sweet but not greasy, very nourishing. Vinegar, you must choose sweet vinegar, but there are some people who are used to using black vinegar, if it is black vinegar, the amount of brown sugar needs to be increased according to the acidity of the black vinegar. Ginger, if it is eaten by a mother, you must choose old ginger, and the older the better, because old ginger can drive away wind and cold. Eggs can be increased or decreased according to personal preference. The pot for boiling pork knuckle ginger must use a casserole or purple casserole, not a pressure cooker, rice cooker, etc.

Because the amount of pork knuckle ginger is relatively large, it doesn't matter if you can't finish it, just let it cool naturally after boiling, and you don't need to put it in the refrigerator, so you don't have to worry about it going bad. Cook before eating each time and then eat it, stirring it as you cook to avoid sticking to the bottom.

The longer it is brewed, the better the egg and ginger will taste. If you don't feel enough after eating, you can recycle the feeding. Anyway, if the pig's feet are added two days before eating, you can add them..If you accidentally get water in the clay pot and grow mold, carefully dispose of the mold with a spoon, and then re-boil and store it cool..If there is too much oil on the vinegar because of too much oil in the pig's feet, you can beat the oil out and eat the noodles!!If the ginger vinegar needs to be stored for a long time, the ginger and the pig's knuckles must be absorbed until they are extremely dry, otherwise the excess water will make the ginger vinegar easy to deteriorate; the sweat on the lid of the pot is also easy to deteriorate the ginger vinegar, so the container for cooking ginger vinegar should be a clay pot.

Pork knuckle stew ginger is one of the postpartum tonic foods for women. Ginger can dispel cold and dampness, promote qi and blood. Folks believe that pregnant women inhale a lot of "wind" during childbirth, and must use old ginger to drive away. Sweet vinegar is used to cook with pig's feet, which is to use black vinegar to dissolve the calcium of pig's feet bones, and the mother can supplement calcium after drinking. The boiled old ginger is not spicy, the pig's feet are not greasy, and the black vinegar is sweet and fragrant but not sour, so it is not only loved by mothers, but also by men and young and old. Especially in the cold winter and spring cold, drinking can replenish qi and activate the body, dispel cold and wind, and awaken the stomach and be delicious.

"Pig's foot ginger" is especially suitable for women to eat, appetizing and refreshing, blood and calcium. It has the effect of nourishing the skin and beautifying the skin, warming the meridians and replenishing the blood, and defending against colds. In Guangdong, pork knuckle ginger vinegar was originally designed for pregnant women to nourish their bodies, which can replenish qi and blood, drive away wind and cold, remove lochia, repair **, nourish the body and promote milk, and effectively protect the health of mothers and children. Generally, mothers eat 2-3 times a day, and they can eat pig's feet ginger two weeks after giving birth. It can be eaten for a long time, and it is beneficial and harmless. This pot is suitable for postpartum consumption, and women can eat it before and after menstruation to make menstruation smooth and remove wind and cold. Women after abortion can also eat more to replenish qi and blood. For women who are deficient in qi and blood, have a cold constitution (cold hands and feet), or have had an abortion, or have been sick for a long time, it is the best food supplement. Immediately after eating, you can feel warm and refreshing, and your appetite increases. After eating it a few more times, the face is no longer pale. People with menstrual disorders can regulate menstruation and replenish blood after eating, and the qi and blood are smooth, and the complexion is ruddy. For female friends, "pork knuckle ginger" can be eaten all year round, especially in autumn, winter and spring, and it feels comfortable to eat in the colder season. It is also suitable for men or the elderly who are cold or sick for a long time. Of course, for people with hot and dry physique, especially in summer, it is not advisable to eat more. For those with stomach problems, it will cause gastric acid irritation, and it is not suitable for consumption. The reason why "pork knuckle ginger" is so popular with ladies is that it is delicious and satisfying and nourishing for the body. Everything came so naturally, it was not comparable to taking tonics. In Guangdong, when a mother gives birth, the family prepares a large clay pot of pork knuckle ginger vinegar for the mother.

Ginger: It has the effect of invigorating blood, detoxifying and removing wind and cold, and pig's feet: rich in protein and collagen are the best raw materials for nourishing the skin and moisturizing the skin. It has the effect of filling and promoting lactation for mothers.

Eggs: Rich in protein, amino acids and other trace elements required by the human body. It has a tonic and repairing effect. Sweet vinegar: It has the effect of refreshing the stomach, softening blood vessels and nourishing the skin. It can disperse stasis and stop bleeding, replenish blood, and together with pig's feet, it can decompose the calcium of bones, which is easy to be absorbed by the human body, and plays the role of calcium supplementation and strengthening muscles and bones. The combination of pork knuckle ginger vinegar can increase appetite, strengthen the stomach and dispel cold, warm the meridian and replenish blood, and is the best nourishing soup for pregnant women.

"I remember that there is a legend about this dish, according to legend, in the early Ming Dynasty, there was a family that made a living by selling meat, and married a daughter-in-law who was not only like a flower, filial piety and virtuous, but also ingenious and very capable, the only regret is that they have been married for several years, but they have not been pregnant for a long time. Feudal society is not filial piety, and after a long time, although the in-laws are reluctant to give up their daughter-in-law, they also forced their son to divorce her. The daughter-in-law was sad and lived in a dilapidated house on the side of the mountain. At this time, she found out that she was pregnant. The sad daughter-in-law did not let her husband tell her mother-in-law the news of her pregnancy. At that time, it was unlucky for the ex-husband to visit his divorced wife. The husband had to put some of the surplus pig's trotters in a large vat in front of the broken house every day. “

The husband was not only distressed by his wife, but also worried about malnutrition after the birth of the child, so in order to prevent the pig's trotters from going bad, he poured a lot of old vinegar into the jar, and put a lot of eggs and ginger secretly taken from home, and kept boiling them. As the days passed, the child grew up. And the child's grandmother often feels sad when she thinks of her son. The daughter-in-law had forgiven her mother-in-law at this time, so she asked her son to hold a big bowl of ginger vinegar pig's trotters and come to the door to confess to his grandmother. The grandmother was full of joy and sorrow, stroking the child and saying: "It's so sour (Sun), it's so sour (Sun)." Since then, whenever a boy is born in any family, the owner will boil a large pot of sour pig's feet ginger and give it to relatives and friends, which is especially popular in Zhaoqing, Guangdong. Quicksand bun is a traditional famous spot in Guangdong, a common dim sum in Cantonese teahouses. The taste is pliable, the wheat aroma is rich, and the nutritional value is high. The ingredients are 2 carrots, 250 grams of flour, 4 salted egg yolks, milk oil (can be replaced by vegetable oil), a little baking powder 2.5 grams, and baking powder 2.5 grams.

Carrot to taste

Flour + baking powder + baking powder + carrot juice knead into a dough and ferment for later use. Steamed salted egg yolk (8 minutes), crushed with the back of a knife + sugar + milk + oil mixed well to form a filling. Divide the fermented dough into 10 pieces, wrap them in the filling (using the dough holding technique of wrapping rice balls), close down and let it stand for 10 minutes. After the water is boiled, put it in the drawer and steam over high heat for 10 minutes. Turn off the heat, open the lid after 3 minutes, and remove from the pan. Custard flavor ingredients include 1 egg 2, 20 grams of flour 3, 2 teaspoons of custard powder 4, 45ml of milk 5, 50 grams of sugar 6, 20 grams of butter [1] Beat the butter first, divide it into three times, add sugar, and stir well. Put in the eggs, but also stir evenly, and finally pour in the milk, and then put in the powder, custard powder to steam the prepared batter through the water, stir every 10 minutes, until there is a feeling of lump, be sure to stir evenly while steaming and stirring for about 6.30 minutes to get the material of the crystal skin: 1, 70 grams of flour 2, 20 grams of corn starch 3, 1ml salt = 1/4 teaspoon

"Let's make some dessert, it's good. Zhong Tianzheng thought to himself.

Golden quicksand bag

The raw materials of the bun are 300 grams of cake flour, 35 grams of sugar, 165 ml of water, 4 grams of yeast, and 5 grams of aluminum-free baking powder. Quicksand filling ingredients: 4 salted egg yolks, 40 grams of butter, 20 grams of milk (water), 8 grams of corn flour, 10 grams of milk powder, 32 grams of sugar, 15 grams of condensed milk, 1/4 slice of gelatin (2 grams of custard powder reserved)

Prepare your materials. Add the flour, sugar, yeast and baking powder in the bun ingredients to the water and knead it into a smooth dough and ferment until it is twice as large The salted egg yolk is steamed (10 minutes) and crushed.

Sugar, butter, milk, soaked soft gelatin slices are heated and melted sugar after melting the butter, add condensed milk, corn flour, milk powder, salted egg yolk and stir well As for custard powder, a large amount of custard powder is added outside, which is a flavor enhancer, and it is not recommended to use it at home. I made it temporarily, without refrigeration, scooped it on a flat bottom plate with a spoon and froze it for a while, and then it was ready to open the dough and ferment it to 1.5 times to 2 times the original size, take out the exhaust and rub it until the flour was soft and moderate, divide it into 10 agents The noodles are flattened, wrapped in the shaped filling, the mouth is facing down, and the steamer is spread with steamer drawer cloth or oiled paper to prevent sticking to the cage.

Put cold water into the pot, put in the buns, boil the water, change to medium-low heat, steam for 10 minutes, turn off the heat, simmer for 2-3 minutes, open the lid and take it out.

Once I made a bun, I realized that the real thing really costs money. Gelatin, it is best to put the stuffing in the refrigerator one night in advance, use the temperature to set the butter filling, or add more corn flour, but add more corn flour quicksand The effect is poor, everyone picks and digests the steamed buns in cold water, and after steaming, turn off the heat and simmer for a few minutes, and then take them out to make the buns look good and not collapse. The material of the bun can actually be kneaded with some oil, so that the quicksand filling is not so easy to seep into the bun and the dough is slightly softer. When grinding the egg yolk, try to crush it as finely as possible. Do not open the lid immediately after turning off the heat, and open the lid again after 3 minutes. Don't wrap too much stuffing, this amount is 10 buns. Flour retains various nutrients such as protein, gluten, carotene, carbohydrates, calcium, phosphorus, iron, vitamin B1 and B2 in wheat to the greatest extent, especially the carotene and vitamin E in stone milled flour are 18 times that of other flours. Its low-speed grinding characteristics maintain the molecular structure of the flour without any additives, and when the noodles are cooked, the color of the noodle soup of the stone-ground flour is pale yellow, while the color of other flour soups containing additives is white. Therefore, the stone-ground flour retains the original taste of wheat, and all kinds of pasta made from stone-ground flour have a flexible taste, rich wheat aroma and higher nutritional value, which is a truly natural and green health food

The filling of the bun can flow like golden sand, not only is the filling delicious, but the feeling of quicksand is also very attractive, so it will make those who have eaten it unforgettable.

"I ate it once made by an authentic master, and it really has an endless aftertaste. Zhong Tianxia thought to himself.

Bowl fin is an imitation shark fin soup commonly found on the street, and its material is mainly vermicelli. Boil the soup with starch until thick, add dark soy sauce and light soy sauce to brown it, and serve with sesame oil, Zhejiang vinegar, white pepper powder, chili oil, etc. The bowl fin itself does not contain shark fin, but its appearance is similar to that of shark fin in broth stock, and it is served in a small bowl, hence the name "bowl foil". Since about the 1960s, a group of hawkers have emerged on the streets to sell these kinds of civilian imitation wings, and at the same time sell lettuce dace broth, which is mixed with starch to make fish slurry, and then cut into the soup in a similar way to knife noodles and cook long strips of fish. Some hawkers also sell mac and oni with wings to increase the sense of hunger, but this has gradually declined in recent years. Although the soup base is only composed of water, soy sauce, monosodium glutamate and starch, the bowl wings are still very popular, but most people only regard them as junk food, and few people would cook this kind of food at home in the past. However, with the improvement of the quality of life, this street food, which was difficult to reach in the past, was also sold in some restaurants after the 90s. In addition to increasing the amount of shredded meat, shredded shiitake mushrooms, egg drop, Jinhua ham, pork skin and fish maw are also added. Soup - 1 litre, 1 egg, wings, vermicelli - 30g soaked, chopped, shiitake mushrooms - a few slices of about 20g soaked, stemmed, shredded, chicken breast - 100g seasoning, thickening: 2 tbsp water chestnut powder/chestnut powder, 4 tbsp water, seasoning: 1 tbsp dark soy sauce (color), a pinch of oil.

To prepare the wings, the chicken breasts are steamed, shredded, and set aside. Bring to a boil the soup and add shredded pork, vermicelli, mushrooms and eggs. Thicken evenly, add dark soy sauce and oil, stir well, and it is ready. When eating, it is accompanied by Zhejiang vinegar for better results.

"The general population can eat chicken breast meat, and the elderly, the sick, and the infirm are more suitable to eat. At the same time, people who are obese or have a weak gastrointestinal tract, as well as people who are worried about diabetes and arteriosclerosis, should also eat more chicken breast. However, people with cold and fever, internal fire, severe phlegm and dampness and people suffering from heat and poisonous boils should pay attention to avoid eating chicken breast, so as not to affect the condition. How to prepare the poached egg rice: Separate the egg white from the egg yolk, fry the egg yolk into egg skin, fry into small pieces for later use, green beans, corn (millet) out of the water for later use; Heat the pan, add 2 tablespoons of oil, stir-fry the rice, add the seasoning mixture, stir-fry well, add the egg yolk pieces, green beans, corn, and then stir-fry well and set aside; Prepare a deep dish with oil, pour out half of the egg whites, put them in the microwave oven, simmer for 1 minute on medium heat, take out the dish, add a portion of fried rice in the center, then pour the remaining egg whites to cover the fried rice, then put it in the microwave oven, simmer for 1 minute on medium heat, take it out, and tear off the covered plastic wrap. Lotus leaf has the effect of dilating blood vessels, clearing heat and relieving heat, lowering blood pressure, and at the same time, it also has the effect of clearing heat and detoxifying, cooling blood and stopping bleeding, and it is also a good medicine for weight loss. Chicken protein content is high, and easy to be absorbed and utilized by the human body, has the effect of enhancing physical strength, strengthening the body, contains phospholipids that play an important role in human growth and development, and is one of the important sources of fat and phospholipids in the dietary structure of Chinese. At the same time, chicken is also beneficial to the five internal organs, replenishes deficiency, strengthens the stomach, strengthens muscles and bones, invigorates blood circulation, regulates menstruation, and stops leucorrhoea. Lotus leaf rice is a famous traditional dim sum in Guangdong Province and belongs to Cantonese cuisine. This is a kind of convenience food made by wrapping rice in lotus leaves and steaming, which is one of the delicacies in the Lingnan region. Zhong Tianzheng still remembers saying this.

"I remember that there is a poem that writes about lotus leaf rice, Pantang ten miles to the lotus pond, sisters come to pick busy, do not pick lotus flowers to pick lotus leaves, rice bags lotus leaves than flowers. This late Qing Dynasty "Yangcheng Bamboo Branch Words" is just a portrayal of lotus leaf rice. Zhong Tianzheng thought to himself.