There is a reason why Sikong Yao wants to buy these mung beans, when she first thought of this idea, it was because the price of the inner courtyard was ridiculously high, so Sikong Yao wanted to find some ways to help make up for her pocket money, and so far, she said that there are no more than three ways to know, the first is to operate in the commercial street, but this kind of project that requires high investment is obviously not suitable for her current situation, so it was denied.

As for the second method, it is to participate in various competitions, and the bonuses of some special events are quite attractive, but Sikong Yao's current situation is also unsatisfying, because with her current strength level, I am afraid it is not enough to compare with the masters on the cooking list, and she doesn't know what events in the inner courtyard she can participate in, so this method has been temporarily rejected.

In this way, there is only one last way left, which is to sell the food to the inner court. There is an institution in the inner courtyard that specializes in buying student food, and students can sell their own food and get paid according to the assessed price level, and Sikong Yao hit this idea.

In this inner courtyard, cereal crops are the cheapest, so the profit margin that can be generated should also be the largest, so Sikong Yao targeted these mung beans.

As for her heart, she had already made arrangements, and after buying some daily essential seasonings of oil, salt, sauce and vinegar, the value on Sikong Yao's score card was also cut in half, which not only made Sikong Yao feel a headache.

I really want to start making money right away, but it's the first priority. Or according to the method that Shen Xiangyun said, let's try the cream first.

The fresh whipping cream stock has a little bit of beef, but because it is a refine, it does not have any sweetness, so it cannot be drunk directly, even when it is whipped, some sugar must be added appropriately, so that the cream will have a little sweetness.

As for the margarine used in the cake shop, it is mixed with food flavors, so the flavor is extraordinarily strong.

Pouring a bottle of two hundred and fifty grams of whipping cream into the basin, Sikong Yao picked up a blender. Then a fight ensued. Whipping cream though is liquid. But there is almost no help, except for the splashing of water when stirred, it hardly gives people any touch, and the implication of whipping cream is not as good as water. Sikong Yao waved the stirrer. It feels like you're whipping the air. There is an indescribable sense of emptiness.

Since there was no feedback, the process became extremely boring and boring, and Sikong Yao just kept drawing circles. Stirring aimlessly.

Fortunately, this tedious process soon ushered in a transformation, as Sikong Yao whipped it, the light cream in the basin began to change, and some small foam gradually formed on the white liquid at the beginning, which was the embodiment of the air being beaten into the cream, indicating that the first step had been successful.

Due to the addition of gas, the texture of the cream stock solution has also changed, and now when I start stirring, I will not feel bored, I can feel a little tension, and as Sikong Yao stirs further, this force begins to become more obvious, and more foam begins to appear on the surface of the cream.

As time passed, Sikong Yao's arm began to feel sore, and the cream stock solution was also covered with a full layer of foam, according to previous experience, as long as he continued to beat, these foams would begin to disappear, and the cream would also become congealed.

Sure enough, after about a minute or so, all the foam in the bowl disappeared, and the cream expanded to three times the original volume, occupying most of the mixing basin.

Sikong Yao looked at the time, and it took eleven minutes, which not only made her feel embarrassed, at this rate, the limit of an hour is only less than three catties, plus the necessary rest time, I am afraid that even the most basic passing amount cannot be completed.

Feeling the slightly numb arm, Sikong Yao further realized how difficult this training was, and at the same time, she also understood that her weakness was the lack of physical strength.

Immediately afterwards, Sikong Yao took out the second bottle of whipping cream, and while the feeling was still there, he stepped up the practice with emotion, this time the speed was compressed to more than ten minutes, which was a bit of progress, but it was far from enough.

Immediately after that, Sikong Yao began to try again, and the next two times could only barely control the time within ten minutes, but the speed could not be improved anymore, and even when it came to the seventh time, it took thirteen minutes, Sikong Yao began to realize that the endurance of the muscles in her arms was a problem, and she could not maintain this high-speed stirring all the time, which was too much of a burden on the muscles.

Feeling that his arm began to go numb, Sikong Yao didn't dare to do more reluctantly, so as not to hurt his muscles, so Sikong Yao stopped what he was doing and focused on another basin.

Some faint green shells appeared on the surface of the basin, and what was immersed in it was the mung beans that Sikong Yao had started soaking in water as early as an hour and a half ago.

Soak the mung beans in water before cooking, which can make some of the mung beans that have sprouted or empty shells float, and what is left after the proposal is solid mung beans, so that the mung beans will have a more consistent taste when cooked.

After Sikong Yao washed the mung beans, she was ready to start showing her skills, all she had to do was a mung bean cold cake.

Mung bean cold cake is a delicious pastry made of glutinous rice flour, sugar and honey mung beans with a history of more than 300 years, and is a traditional snack of the Han nationality. It has a long history, delicious and refreshing, simple to make, and a variety of varieties to meet people's various needs for taste. And it has a beautiful history and legend, which adds to the historical value of mung bean cake.

Mung bean cake is said to be ancient China, people in the Dragon Boat Festival, in order to seek physical safety and health, in addition to eating zongzi, but also to drink realgar wine, eat mung bean cake and salted duck eggs, these three kinds of cool food, can avoid because of the arrival of the summer solstice brought about by the disease of bedding, is one of the famous Beijing-style four seasons pastry.

The mung bean cake produced by the workshop generally has a special mold, so the mung bean cake that can be bought on the market has a standardized and neat shape, and the color is light yellow, the tissue is fine and tight, and the taste is fragrant and soft and non-sticky.

Mung bean cake is also divided into rose, jujube paste, bean paste and clear water, which is characterized by small and oily, embedded filling, clear printing, and delicious hemp fragrance. Among them, the mung bean cake produced by the angle straight is better, and the Qing Qianlong's "Wujun Fuli Zhi" is called "the best system in the middle".

The mung bean cold cake that Sikong Yao wants to make is related to the cream she whipped, and it is not complicated to make, just make mung beans into bean paste, then pour in fresh cream and sugar to boil together, add an appropriate amount of agar to set the shape, and pour it into the mold to complete.

Because he was afraid that he would not be able to sell it at a good price, Sikong Yao didn't dare to do too much, so he took the prepared mung bean cold cake to the place where the inner courtyard specially purchased student cuisine, ready to test the water.

The place where the inner courtyard buys the students' cooking, called the Taste Workshop, generally only has three staff members to try it, if these three people can't determine the price, there will be a higher level of people who are famous to determine the price, and Sikong Yao's mung bean cold cake is obviously not enough to make those big people come forward.

After tasting it, the staff member gave a price of fifty cooking points per catty.

Sikong Yao calculated, half a catty of mung beans is ten points, and the other is generally three points for two slices of cream, not counting the seasoning, but also ten points, but if you count the seasoning, I'm afraid I don't earn much.

Smiling awkwardly, Sikong Yao accepted fifty points, and couldn't help but sigh, the low price of purchasing things in this inner courtyard is really not covered, no wonder everyone wants to join the cooking group, if you rely on self-sufficiency to make a living, it is estimated that you will not be able to eat a good meal after working hard for a day.

sighed helplessly, just as Sikong Yao was about to leave, he suddenly smelled a smell of surprise, turned around and smelled an irresistible fragrance, Sikong Yao looked up and saw that it was a handsome young man with a good demeanor, he was carrying a basket of things, and he obviously came to Weifang to repay the money.

Sikong Yao was attracted by the aroma, don't unconsciously pay attention to this person, and when he walked in a little, Sikong Yao found that although he was very handsome, his lips were very thin.

The man lifted the basket in his hand and placed it in front of the stage, and his mouth was also very thin, only one word: "Change." ”

Sikong Yao looked at it, and what was in the basket turned out to be a fish, and it was still ...... Beating?

The fish had been cooked, the flesh was white, and the eyes had lost their activity, but they were still writhing, what was going on? Sikong Yao couldn't help but look stupid, where in this world is there a reason why a fish can still move after it dies.

Seeing the appearance of the man, the three staff members raised their heads slightly, and after glancing at the fish, one of them said: "One thousand two hundred." ”

As soon as he heard this high price, Sikong Yao was stunned for a moment, the food made by this person could be sold at such a price, and he said that he had received a subsistence allowance last month.

However, the man frowned slightly, obviously not satisfied with this price, in fact he was really dissatisfied, because the fish itself cost three hundred points, plus various ingredients and ingredients, the cost has reached seven hundred, just selling it at this price, it is a little shabby.

However, he didn't know how much Sikong Yao, who was drooling from the sidelines, envied the cooking points that this fish said he could exchange for.

The man also noticed Sikong Yao, but he only glanced at it casually, then turned around and walked away. (To be continued......)