Slowly, Li Chen gradually became proficient in the technique of making rice rolls, step by step, without delay, and it was completed in one breath.

And the time of steaming is very good, the difference in the time of taking out is not much, at most it is only one or two seconds, and the amount of rice milk put is just right.

It is the best when it is just steamed, the dough is smooth, moist and flavorful, the entrance is like the feeling of eating a mouthful of jelly, it is very elastic, there is no greasy feeling of uncooked rice milk, and there is no feeling of slightly dry taste that has been steamed for too long.

It is best to eat cheong fun while it is hot, so that you can eat it to get delicious cheong fun, and if it is cold, you don't have those feelings.

Subsequently, Li Chen began to do dry steaming again, which is a kind of breakfast in the south, and is one of the most popular teahouses in Guangdong, which has been popular in Hong Kong, Macao and other places in the last century, and is an important role for Cantonese people to drink tea and eat breakfast. Dry steaming with fatty pork, lean pork, fresh shrimp as the main filling, plus seasoning steaming, thin skin and meat cool, unique flavor, including the characteristics of Cantonese cuisine, suitable for the taste of Cantonese people.

At the beginning, Li Chen first put the flour on the board to open the nest, put in eggs, water, alkaline water, and knead evenly, wrapped in a damp cloth and let it eat for 15 minutes.

Then roll the dough into thin strips, then cut it into small slices about 6 mm thick with a knife, and use a small mallet to roll the small discs into a small lace-like crust in the dry corn flour and set aside.

Then, cut the lean meat into small pieces and put it in a basin, then add an appropriate amount of salt, raw oil, and monosodium glutamate and stir.

Peel and sort out the prawns, chop them and put them in another basin, add salt, monosodium glutamate, stir and gelatin, and then cut the remaining fat and mushrooms into small pieces, and combine them with the meat and shrimp three flavors, and put all the seasonings into the filling and stir well.

Li Chen's left hand holds the skin, and his right hand uses a ruler board to pluck 15 grams of stuffing into the skin, closes it with his thumb and index finger, and presses the ruler plate flat, pressing it while closing it, forming a circle, and a little filling can be seen from the top.

After wrapping, Li Chen put it on a small cage drawer brushed with oil, put 4 in each cage, and add some sausage powder or egg yolk to decorate the mouth of the siu mai.

Finally, Li Chen picked up the dry steaming and put it into the steamer that had been placed before, and then covered the gaps in the pot tightly to prevent water vapor from penetrating into the steamer, so as to ensure the taste of dry steaming.

When steaming, use the atmosphere, about 7 minutes (too long is easy to peel).

Dry steamed siu mai is steamed with a thin dough wrapped in a half-exposed meat filling, the taste is delicious and delicious, the texture is refreshing, and the taste is not greasy.

When the time came, Li Chen lifted the lid and tasted it, but he tasted it, and it was even more different from the one introduced in the system.

The dough is a bit thick, so the steaming is not cooked, and the filling is not flavorful enough, so it is a little lighter.

Other problems are not big and can be easily solved.

Subsequently, Li Chen gave himself a sigh of relief and continued to struggle.

This time, Li Chen was more careful, as long as the unqualified dough was redone, he had done enough for the taste of the filling.

While steaming, drying, steaming, and smashing, Li Chen made six or seven dishes of rice rolls.

After reaching a certain amount, Li Chen took out the rice noodles and dry steaming he had made and distributed them to Chen Yanrou.

"Here, you eat it first, and then talk about how it tastes?"

Then, Li Chen no longer paid attention to them who were stupid, and returned to the kitchen to continue cooking his own food.

“.........”

"Big brother, the food you cooked?" Molten Iron looked at the pile of plates in front of him suspiciously, and couldn't believe the food Li Chen made.

"What is this? How we haven't seen it. ”

Chen Yanrou picked up a plate of rice rolls and looked at them seriously, she didn't understand what it was, there were piles of question marks floating on her head, this rice rolls were food she had never seen before.

"Sister-in-law, don't look at it, we don't know what it is anyway, let's eat it first and try it! ”

Wang Shan looked at Chen Yanrou, who had been staring at the rice rolls, and hurriedly persuaded.

Immediately, everyone picked up what they wanted to try, plucked up the courage to eat it, they didn't know what kind of food Li Chen was making, so they were very unsure, for fear that the taste would make them vomit for thousands of miles.

Soon they put it in their mouths and tried it, and all of a sudden, everyone closed their eyes and took the first bite with trepidation.

"Uh-huh~"

After tasting the first bite, I continued to taste the second bite, and the cheong fun and dry steamed rice were constantly chewing in my mouth, making a sizzling sound from time to time.

They all showed happy smiles, thinking that what Li Chen made was really delicious, they had never thought that there would be such a delicacy.

It was so delicious that in an instant, they swept away all the cheong fun and steamed siu mai.

And Li Chen didn't know that they liked his rice rolls and dry steamed siu mai, and he continued to make them in the kitchen.

This time he wants to make steamed dumplings, yes, steamed dumplings.

Steamed dumplings are the traditional festival food of the Chinese nation, and it is a must-eat New Year's food during the Spring Festival every year.

Chop the pork into a filling, add soy sauce and refined salt and mix well, then add peppercorn noodles and lard and add water to stir in one direction until it is stirred well, wash and chop the green vegetables, squeeze out the water, put it in the meat filling and add monosodium glutamate, chopped green onions, minced ginger and sesame oil and mix well to form a filling.

Put the fine powder on the board and blanch it with boiling water and mix it into a snowflake shape, knead it into a dough, knead it evenly into long strips, make it into 50 agents, sprinkle some dry noodles and press it flat, roll it out into a round thin skin.

Take the skin with your left hand, wipe the filling with your right hand, and then knead the wrappers together from right to left with your hands to make a crescent-shaped dumpling.

Place the dumplings in the exhibition and steam them for about 10 minutes to cook.

Li Chen has tried before, and it is not so difficult to make steamed dumplings this time.

Soon, Li Chen made four or five plates of steamed dumplings.

Next is Li Chen's highlight - roast pig's trotters.

Belch...... However, Li Chen didn't have pig's trotters, but he had the meat of other demon beasts, and he didn't know how many demon beasts he had hunted in the Demon Beast Mountain Range, and he couldn't eat them all.

Fortunately, the storage of these monsters in the system warehouse will not stink, otherwise, it will be a real waste.

Afterwards, Li Chen took out the previously marinated meat steak and grilled it on the fire, dried the water in the steak, and carried it with him when the time came.

Then, Li Chen took out a leopard chasing the wind, took a knife to help it peel its skin, disemboweled it and took out the internal organs, and took out the heart, liver, spleen, lungs, and kidneys one by one, mainly leaving the edible internal organs, and throwing away the rest.

Li Chen peeled the bones and dismantled the flesh, he carefully separated the bones from the flesh, and half an hour passed, and the wind chasing leopard was left with only a pair of residual bones, leaving only a pile of meat and four big hooves.

The important ingredients appeared, and what Li Chen wanted to do was to roast the wind-chasing leopard by roasting pig's trotters.

This pepper vine fruit, which is spicier than Indian super peppers, only took a quarter of the fruit this time, otherwise it would be too spicy.

The practice of roasting pig's trotters (which has become roasted chasing leopards), rice wine (there is no rice wine in this other world, so Li Chen uses green dry wine instead, and the effect is almost the same); old marinade (more complicated than his on earth), adding a small amount of rock sugar (or brown sugar), green onion, ginger, garlic, star anise, bay leaf, cinnamon, Sichuan pepper, chili pepper, five-spice powder, salt, soy sauce, oyster sauce, maltose (brush the surface, not necessary), chili noodles, Sichuan pepper powder, cooked soybean powder, crushed peanuts, salt, five-spice powder, chopped green onion, coriander;

Li Chen chose a piece of front hooves and some wind-chasing leopard steaks, then washed them, put them in a pot of cold water, and added ginger and green dry wine at the same time, and boiled over high heat, skimming off the foam (for a little longer, try to skim them clean).

Don't change the pot and add the frozen old marinated soup cubes directly; while boiling, still clean up the foam in time, and then Li Chenxin make up an appropriate amount of green onions, ginger, garlic and star anise, bay leaves, cinnamon, pepper, one-quarter of the pepper vine fruit, five-spice powder and other spices; wait until there is no foam at all when boiling, continue to add rock sugar or brown sugar, add a small amount of sauce and simmer for more than an hour, and then Li Chen makes up a little salt halfway according to the situation, and drops two drops of red oil (this is an otherworldly seasoning, existing in a kind of soil, the taste is a bit similar to oyster sauce) before turning off the fire; soak the pig's trotter skin down in the brine until it is warm, and take it out before roasting;

Take a large spoonful of maltose and heat it to dissolve and brush it on the surface of the pig's trotters;

Brush a little oil on the grill, use a baking tray to pad oil paper or tin foil to connect the slag, swing the pig's trotters brushed with sugar water on the grill, and bake the middle or lower layer for 15 minutes to 1 hour;

When baking, prepare a dry dish: that is, mix the freshly cooked pepper vine stalks and Sichuan pepper powder, cooked soybean flour and crushed peanuts, salt, five-spice powder, green onion and coriander, etc.;

The steamed dumplings are also put into the steamer, and they can wait for about 90 minutes.

Suddenly, the door opened, and a burst of aroma came to my nose.

"It's so fragrant!Why do you suddenly have such an appetite??"

The molten iron sucked into the air and sniffed the aroma coming from the kitchen.

"It's really fragrant, I didn't wait here for hours in vain. ”

Wang Shan said with satisfaction.

They stayed in the kitchen for a long time, and after Wang Shan and they came back from training, they waited for Li Chen without Chen Yanrou, and they also wanted to know how the food Li Chen cooked.

"Come on, come and try my hand. ”

Then, Li Chen's voice came from the kitchen.

.........

"It's really delicious!"

"It's so spicy, it's so spicy, it's cool enough!"

Chen Yanrou tried it and liked the texture, and the taste was extremely beautiful.

"It's so delicious, here's how it's done. ”

......

It's evening.

"Come and buy it! Fresh rice rolls, steamed dumplings, dry steamed siu mai, and barbecue! Try it, you won't regret it, there is no such shop in this village." ”

Li Chen shouted loudly on the street, and also put out the food he cooked.

...

...

To be continued......

Updates are delivered.