PS: If you want to hear more of your voices and receive more of your suggestions, search for the WeChat public account "qdread" now and pay attention to give more support to "All Food Frenzy Cooking Era"! Sikong Yao muttered in Xie Xin's ear, and told Xie Xin the thoughts that suddenly woke up in her heart, after all, she is not an expert in meat cooking, and as a pastry chef, she is obviously still deficient in non-dessert professional cooking. Therefore, she needs an experienced chef with good cooking skills to help her, and this person is naturally Xie Xin.

When he heard Sikong Yao's thoughts, Xie Xin's eyes flashed with joy, and he couldn't help but sigh: "Wonderful! ”

This time the owner even made the owner of the store slightly stunned, and immediately asked, "What's wrong?" ”

Xie Xin laughed and asked the boss, "Uncle, I still want something, I don't know if I have it?" ”

In the early morning of the next day, Xie Xin put all the baskets of ingredients in front of Xu Xuexue, and the mountains of food were obviously prepared to provide Xu Xuexue with enough ingredients for his research.

Xu Xuezhu looked at Xie Xin casually, and said coldly: "What do you want to do today?" ”

Being woken up early in the morning by Xie Xin is not a happy thing for a sleepy person, even if that person is his best friend. Especially for Xu Xuexuan, there was a quarrel just yesterday, and he has not completely let go of it now.

However, Xie Xin is generous words, or after the anger disappeared, he didn't go to his heart at all, and yesterday's mediocrity has already disappeared.

Xie Xin smiled: "Of course, I want to teach you how to make radish cake." ”

Xu Xuexue was silent for a while, and after a while, he spoke and refused: "I won't do it, you can go." ”

Xie Xin seemed to have expected this a long time ago. Therefore, he was not too surprised, but swore solemnly: "What? Don't you just give it a try, the kind of turnip cake you ate when you were a child, don't you miss it? Or is it ...... Are you scared? Afraid you won't be able to do it? ”

Although he knew Xie Xinxin's radical method, Xu Xuexuan was extremely strong, and he gritted his teeth at the moment and reprimanded: "If only I could find the exact same recipe." I was able to make it. But the turnip cake you made doesn't taste like that at all! ”

As if the line of sight had been rehearsed a long time ago, Xie Xin waited for this moment for a long time. finally looked at Xu Xuexue's eyes and sneered: "Oh? So what if we do? ”

Xu Xuezhu was fearless, and even proudly said: "If you can make that extremely sweet radish cake, I will hand over the ginkgo fruit blossom to you!" ”

"Haha. Then you can't go back. Xie Xin was immediately overjoyed and wanted to force the stubborn donkey to speak. It's not an easy thing to do.

Although Xu Xuejiu immediately regretted it, the words had already been spoken, and it was difficult to collect the water, and he was embarrassed to say anything. I had to say bitterly: "You definitely can't do it anyway." ”

Thinking like this, my heart is also relaxed, the delicious radish cake in my memory. Since the death of Linjia's grandmother, I haven't eaten it again. It is necessary to bring out the taste of childhood. How easy is it to say? Xu Xuezhu categorically did not believe it.

However, Xie Xin was also fearless, and said confidently: "Hmph, then wait." Xiao Yao, I'll leave it to you next. ”

Sikong Yao nodded with a smile, rolled up his sleeves, and said with a smile: "Leave it to me!" ”

Wash the dried shrimp and shiitake mushrooms and soak them softly, chop the dried shrimps, dice the shiitake mushrooms, peel the white radish and shave it into fine shreds for later use, heat the pan to add the sesame oil and fry the ground meat until fragrant, then add the shiitake mushrooms, dried shrimps, shredded radish, sugar, salt and 2 cups of water and mix well, cover the pot and simmer for about 10 minutes until the shredded radish becomes soft, add rice milk and mix well. Then add the aromatic diced bacon, and the corn kernels are also extremely sweet. The radish cake is fried in hot oil with olive oil until golden brown and crispy, and the aroma is overflowing. …

The only difference is that the water originally used to mix sticky rice flour has been replaced by a soup boiled with sea rice and white radish, which Sikong Yao had prepared in advance, and it took three hours to simmer it over slow fire last night.

Xu Xuejiu was a little worried, but after seeing that this was exactly the same recipe and method as yesterday, he immediately reprimanded: "Isn't this exactly the same as yesterday?" Is it to replace the water with sea rice soup so that you can make that kind of turnip cake? Are you kidding! ”

Not believing at all that the radish cake after adding sea rice soup could reproduce the taste of his childhood memory, Xu Xuexue's face was a little ugly. In fact, he was also looking forward to it, if Sikong Yao could really reproduce that taste, maybe he and Lin Xinyue would be able to use this as an opportunity to make a difference. However, he was stubborn and unwilling to admit this fact.

The disillusionment of hope is so uncomfortable. Xu Xuezhu looked at the delicious radish cake in front of him, but he had no appetite at all, and said with a little disdain: "Just adding sea rice soup can't reproduce that taste at all, and the depth of that sweet and aesthetic is far from being such a height." ”

In the face of Xu Xuexue's denial, Sikong Yao was not afraid at all, but said with a smile: "If you don't give it a try, how will you know?" ”

Looking at Sikong Yao's firm eyes, Xu Xuezhu's heart was stunned, but he only sighed: "That's it, what you have worked so hard to do can barely be regarded as comforting you." ”

The idea of adding sea rice soup is indeed very interesting, and it can add sweetness to the radish cake, but it is not enough to just do that, although it can go further to that realm, but it is not the same thing in the end. Xu Xuejiu's idea at this time was to try it for a while, and then improve it himself, intending to get closer to that taste.

Grabbed a piece at random and threw it into his mouth, Xu Xuezhi didn't think about it, and immediately said: "It tastes good, but it's still not enough......"

Suddenly, a shock flashed in Xu Xuexue's mind, his body was arched straight as if he had been struck by lightning, and his eyes burst into light, and he was extremely surprised.

Xie Xin was overjoyed and laughed: "Haha, what, you were just about to say, isn't this taste enough?" ”

Xu Xuejiu ignored Xie Xin's teasing, and couldn't help but feel waves again and again in his heart, and asked Sikong Yao: "How did you do it!" ”

This taste is clearly exactly the same as the radish cake I ate when I was a child, with a sweet depth, layer by layer, more fragrant than corn, sweeter than radish, and fresher than sea rice, which perfectly reproduces the memory of childhood.

Sikong Yao handed over a bowl of soup and said with a smile: "This sea rice soup is not only sea rice. ”

Xu Xuezhi put the sea rice in the soup, sniffed it with his nose, and then took a sip, the soft and sweet meaning spread in his mouth, and then directly reached the hearts of the people, which was moving.

Xu Xuexuan said in surprise: "It's a belt!" ”

The so-called scallops, called fresh shellfish in the north, are common in two categories: one is the so-called long scallop, which belongs to the crustaceae muscle of the Jiangyao family; The other is the round band, which belongs to the adductor muscle of the scallop family. Scallops are abundant in the coastal areas of Guangdong and Hainan and are one of the precious seafood. Its quality is refreshing and soft, the taste is delicious, and it is suitable for steaming, frying, and oil soaking; This product is a famous dish in Chaoshan and Dongjiang area, the fresh bamboo shoots and cooked ham strips are worn in the middle of the belt, and then cooked by the oil bubble method, and it is often used as a precious hot meat and ascends to the big table.

Scallop is the name of Cantonese, commonly known as sao clams. The proper name is fresh shellfish or scallops. Its flesh is round, flat, and called "scallop", which can be eaten fresh or dried. It is highly nutritious and is a valuable seafood. The shellfish itself is very umami, so there is no need to add MSG or salt to cook the soup base, which can make the soup taste extremely fresh and sweet. …

After Xu Xuezhu discovered the secret, he asked directly: "In the soup boiled with sea rice and scallops, the sweetness of the radish is completely adjusted by the umami, and there is a trace of the coolness of winter melon, boil water in the pot, put half a spoonful of salt in the water, after the water boils, put the winter melon ball in, blanch the water for two minutes and then quickly take it out, soak it in cold water, then drain the water, add the sea rice scallops to boil, and then put the radish cut into large pieces into the pot, force it to cook with a fierce fire, and then simmer it over low heat, right!" ”

"That's not right." Sikong Yao smiled happily, although Xu Xuexue said that the steps were not any worse than what he did, he still missed something.

Xu Xuezhu was slightly stunned and said, "What's wrong!" ”

Sikong Yao smiled lightly: "This soup is not a scallop, but a scallop." Before cooking, soak the scallops in warm water, or steam them with a small amount of water and rice wine, ginger and green onions to soften, and then add them to the soup to maximize the umami. ”

Dried scallops are dried products of scallops, which are made by drying the adductor muscle of scallops, and their taste, color, and shape are comparable to sea cucumbers and abalone. Dried scallops are rich in monosodium glutamate and have an extremely fresh taste. Compared to fresh scallops, the fishy smell is greatly reduced. Dried scallops have the function of nourishing yin and nourishing the kidney, and regulating the stomach, can treat dizziness, dry throat and thirst, deficiency and coughing up blood, weak spleen and stomach, etc., and regular consumption helps to lower blood pressure, cholesterol and fitness. It is recorded that dried scallops also have anti-cancer, soften blood vessels, and prevent arteriosclerosis.

The ancients said: "Three days after eating, I still feel that the chicken and shrimp are boring." "It can be seen that the freshness of the scallops is extraordinary.

After buying dried shrimp yesterday, after Sikong Yao saw the scallop purchased by the owner of the dry goods store, he already knew the secret of the sweetness of this radish cake, and then thought about it carefully, and chose a dried scallop that was slightly less fishy than fresh scallops and had the same umami as sea rice.

This idea was referred to Xie Xin, and it was recognized at the moment, and when he tried it later, Xie Xin was so fascinated that he ate three plates in a row, knowing that his abdomen was swollen and he couldn't hold it anymore, he had to reluctantly take another piece and suck the fragrance in his mouth.

Xie Xin laughed and said, "What, Si Lin, this time, you can hand over the ginkgo biloba, right?" This taste is exactly the same as what we ate when we were children, and it is the kind of taste that Xinyue wants. ”

Xu Xuexuan clenched his fists, was silent for a long time, did not answer, and then said to Sikong Yao: "Teach me!" (The novel "The Age of Full Food Mania" will have more fresh content on the official WeChat platform, and there will also be a 100% lottery gift for everyone!) Open WeChat now, click on the "+" sign in the upper right corner to "add friends", search for the official account "qdread" and follow, hurry up! (To be continued)