The taro is cut into evenly sized pieces of peach beard, and when fried, they are already golden brown, and when they are covered in syrup, each piece shines brightly. Between each piece of taro, it is more or less connected by a wisp of gold thread, and the two little girls who look at it are amazed.

"Master, what is this called?"

"Pulling taro." Shu Jin said, took a pair of chopsticks and picked up a piece, and told them the origin of the name of the dish with practical actions.

I saw that the golden taro left the plate with Shu Jin's chopsticks, and then, a few golden threads were slowly pulled up by the taro off the plate. Shu Jin raised his hand, and the gold thread continued to extend, until Shu Jin moved his arm, let the arm fall back, and the gold wire pulled out was broken.

"Ahh The two little girls opened their mouths wide and made surprised sounds.

"Go get a bowl of cold water." Shu Jin said to Weiwei.

"Oh!" Moved slightly, and soon walked over with a bowl of cold water.

Shu Jin took the taro pieces and dipped them in the water, and then handed them to Liu Yunxi's mouth for her to taste.

"Taste it. Be careful with hot mouths. ”

"Hmm." Liu Yunxi took a bite and ate as she said, and then her big cat eyes bent up. "Delicious!"

"Weiwei, you can taste it too."

Hearing this, she hurriedly took the chopsticks and clamped a piece, she still remembered that the master was able to pull the silk to a long length just now, so she raised her arm vigorously until she stood on tiptoe, and the silk was not broken. The little girl looked at the long golden thread pulled out by the taro, and couldn't help but giggle, and shouted:

"Master, Master. Look at it, look at it, it's so long, it's so long! ”

"Master, why do you want to dip in the water?" Liu Yunxi ate the piece in his mouth. also took the chopsticks to clip a piece, happily looked at the gold wire pulled out in his hand, and then asked Shu Jin.

"How does it taste when you eat this?"

"Delicious! Uh, it's crispy and sweet on the outside, soft and glutinous on the inside, delicious! ”

"That's it. Dip it in cold water and the syrup on the outside will cool down, giving it a crisp texture. Again. The syrup is dipped in cold water and cooled so that it will not stick to your teeth. ”

At this time, Weiwei had already dipped the piece in his hand in cold water and then threw it into his mouth. Because of his small mouth, he took the whole piece of taro into his mouth in one bite, and he was burned by the heat inside and kept opening his mouth to breathe.

Liu Yunxi looked at her slightly on the side, and laughed at her hahaha. Then also dipped in cold water. Bite by bite. Soon it was settled again.

Shu Jin slowly explained some key points to them at this time.

The taro is very large, and Shu Jin only uses one-third of the amount. For the rest, I practiced for the two little girls and let them do it once.

"Look at the color, remember the state and the syrup. At this time, it is most suitable to put taro. When the syrup reached the right temperature, Shu Jin reminded him. The two little girls remembered it seriously.

It was already an hour before the two little girls had done their part. However, because they were very excited mentally, the little girls didn't feel tired at all, and Liu Yunxi was holding her own plate. I ran to my parents and brother and gave them the first dish I had cooked.

Pulling taro is a very simple dish. The difficulty is only in the two steps of controlling the heat and turning sugar. As long as these are mastered, there is nothing difficult about this dish.

Using this dish as the first teaching dish, Liu Yunxi obviously got off to a good start. Although some of the taro in the final product was crushed, it was finally achieved. Liu Yunxi is cooking for the first time, and Liu Dong and his wife will not have too high requirements for her, so they are happy to teach on the first day, and those who teach and are taught are satisfied.

This afternoon was spent in Liu's mansion, and he agreed with Liu Yunxi on the day of the next time he taught cuisine, and Shu Jin took Weiwei Ah Wu back to Yipinge.

After two more days of busy work in Yipinge, it was time for Yipinge to launch new dishes. This is also the last time a new dish was launched a year ago, and, because it was about to be the New Year, Shu Jin asked Chai Yanfeng to announce that in addition to two new dishes today, there are also two side dishes launched at the same time. Anyone who orders a new dish today can get a small plate for each person to taste for free.

The two side dishes are already prepared, one is spicy cabbage and the other is hawthorn cake.

Spicy cabbage is a Chinese cabbage purchased in autumn, pickled with apples, pears, ginger, garlic, and other seasonings, which is the preparation method of Korean spicy cabbage in later generations. Because there are Shujin's unique chili peppers, the red and white colors after the finished product, and when the New Year's Festival is approaching, it looks like a different kind of liveliness. Not to mention the taste of spicy cabbage, which is spicy, crispy, sour and sweet, with a rich taste and a great meal.

And the hawthorn cake is the result of the labor of Shu Jin and Weiwei Jiaojiao in the past two days.

Hawthorn cake was made at home once in autumn when Shu Jin was in Shanning Village, but it was only a little made at that time. When Shu Jin arrived at Yipinge and discussed with Li Hengcheng about the purchase of vegetables, fruits and vegetables, he specially told him to buy hawthorn. At this time, people called hawthorn a lot, what mountain fruit, mountain red, sour red and so on, but there were not many people who ate it, and Shu Jin let people buy a large number of them and store them.

Hawthorn is very resistant to storage and has few moths. Hawthorn cake is appetizing to eat before a meal, and it can promote digestion after a meal, which can be said to be a good thing.

Shu Jin had already planned to use the hawthorn. After Shujin's sugar mill developed white starch candy, it was easier to make hawthorn cake. Therefore, when the new dish was launched, Shu Jin made a batch of hawthorn cakes in advance, and then cut the hawthorn cakes into thin slices, stacked them in small plates, and gave them to the guests to taste when the time came.

Shu Jin actually often improves the way some dishes are made, but these dishes are easy to imitate.

However, as long as it is time for Yipinge to officially launch new dishes once a month, Shu Jin will inevitably choose some dishes with raw materials that only she can master. For example, this time, the new dish sauerkraut fish and shredded pork in Beijing sauce were launched.

Sauerkraut fish is a Sichuan cuisine, the delicious sauerkraut fish meat is delicate, the soup is sour and fragrant, slightly spicy and not greasy, the fish fillet is tender and yellow and smooth, a mouthful of sour soup goes down, the whole body heats up, this midwinter season is the most appropriate to eat.

The Sichuan pickles used by Shu Jin to make this dish are also pickled by herself, and the pickled peppers used in pickling pickles are produced by Xinghuo Space; Shredded pork in Beijing sauce, of course, it can't be called shredded pork in Beijing sauce now, but is directly called shredded pork in sauce by Shu Jin, and the sauce used is homemade by Shu Jin. Others don't know how to make this sauce, and naturally they can't make the same taste.

The shredded meat is wrapped in a sauce with a unique flavor and served with shredded green onions, which makes people want to eat it more and more; The two new dishes with a unique taste directly hit people's taste buds, and in this cold and freezing wax moon, people actually ate a sweat! (To be continued......)