"Yoyo sister paper, you must not forget to purify and extract those fresh bamboo lees. Didn't you say that you still have to use fresh bamboo drain to make food for everyone to eat? ”

Wang Fatzi was afraid that he would not be able to enjoy the food, so he even made a special call to Xiao Cai to remind her.

Xiao Cai felt a little funny.

However, she feels that Wang Fatzi's spirit of exploration of novel food is still very admired.

The next morning, Xiao Cai walked into the kitchen of Mo Xun's house with a small bottle of fresh bamboo that had been purified and extracted.

She kneaded an appropriate amount of flour, some starch and some water, as well as a small amount of salt and a small amount of fresh bamboo, into a harder dough, kneaded until the surface of the dough was smooth, and let it rise for an hour.

When the dough has risen, add water to the basin and start kneading the dough as if it were a laundry until the washed water is clear. At this time, the dough has been washed with clean water and turned into gluten.

Of course, the water used to wash the dough should not be wasted. Cai Youyou collected them all and put them in a large basin for later use.

She puts the washed gluten into the steamer, which needs to steam for twenty to thirty minutes.

After the gluten is steamed, it should be cooled, cut into pieces, and set aside for later use.

At this time, the water used to wash the dough just now comes in handy.

After three to four hours of washing the dough, there is already a very noticeable sedimentation phenomenon.

The water floating on top and the starch that presides down are separated.

While boiling water in a steamer, Cai Youyou carefully used a pot and spoon to fill out the water on top until he saw the starch underneath.

She stirred the starch under the pot with a spoon, brushed a layer of oil on a stainless steel plate, filled a spoonful of starch, poured it into the grease-brushed stainless steel plate, and quickly shook it until the starch was flat and spread all over the bottom of the plate. After the water in the pot boils, put the plate in and steam, do not open the lid in the middle, the dough in the dish bubbles, it means that the cold skin is cooked.

After steaming, the cold skin is picked up on a plate and immediately placed in a large basin with cold water. Because the bottom of the dish has been brushed with oil, after cooling, it is easy to remove the cool skin from the bottom of the plate.

Brush the surface of the peeled skin with a layer of oil so that the next peel will not stick together when stacked on top of it.

Next, as long as you continue to repeat the action just now, you can continue to make a new cool skin.

By the time the starch in the pot was used up, she had already made more than a dozen cold skins.

Roll up the cold skin and cut it into strips, set it aside for later use, and then prepare the side dishes and seasonings.

Shred the cucumbers, blanch the mung bean sprouts and set aside.

Peel the garlic and mash it into a slimy paste, dilute it with cool boiling water.

Add a small amount of salt and sugar to the tahini paste, add balsamic vinegar and light soy sauce, stir in one direction, and add cold boiled water while stirring until it is evenly diluted.

The last time I made cold cucumbers, Cai Youyou used the method taught by Director Wang to fry the fragrant sesame oil.

This time, she used the same method.

It's just that her goal is not sesame oil, but chili oil.

When she poured the spice-fried sesame oil on top of the chili powder, a choking spicy and spicy smell began to spread from the kitchen.

After dealing with the affairs of the academy, Mo Xun and Mo Ning, who went home for lunch, and Wang Fatzi, who came back with them, just walked to the door of the house and saw ...... Read the latest chapter of "Otherworldly Restaurant: Xueba's Private Caipaw Book House" for free for the first time.