After Gao Dian brought out the two pastries, most of the people on Li Ming's side had already made them, and the noodles were placed on the table one by one.

At this time, the third pastry of Gaodian was also completed.

This time he made rice balls.

This kind of pastry must be familiar to everyone.

Tangyuan is a dessert made from glutinous rice flour, which is soft and glutinous and sweet.

In glutinous rice balls, there are two main types, one is the glutinous rice balls with filling, and the other is the solid glutinous rice balls without filling.

Generally speaking, dumplings with fillings are more popular, because the types of fillings are different, so they are more ever-changing.

The rice balls with filling, the more classic is black sesame seeds, of course, today's rice ball fillings are more changeable, and there are all kinds of unexpected types.

Glutinous rice balls without filling are generally not too big, but very small, so most glutinous rice balls without filling are small rice balls.

This kind of rice ball is relatively simple, because there is no change in the filling, so if you want to enrich the flavor, you must add more ingredients to cook it together.

The pastry made by Gao Dian is called osmanthus wine stuffed rice balls.

There are three main ingredients, small rice balls, sake brewing and osmanthus.

This is actually a dessert, a dessert with Chinese characteristics.

The way to make this dessert is not complicated, first add water to the glutinous rice flour, rub out the small and delicate rice balls, and first boil them in the pot until they are half-cooked and take out the cold water once.

You don't need to do it yourself, because it takes time to make it, and it's a delicious taste of time brewing.

Osmanthus can be dried osmanthus, not too much, osmanthus just plays a finishing role.

Re-boil the water and put the small rice balls that have passed the cold water into it, add the liquor, and cook the two together, and when the taste of the liquor is integrated into the rice balls, you can take them out.

When the pot is rising, sprinkle with a little osmanthus.

After this kind of dried osmanthus is heated, the fragrance will be released in large quantities, and the fragrance of osmanthus will suddenly waft out.

This dessert was seen by Gao Dian by chance, because it was very similar to a dessert he had eaten when he was a child, so he learned it.

When Gao Dian was a child, when he went to the banquet, he often had such a similar dessert at dinner.

The difference is that it is not a small rice ball, but an irregular shape, and it is much larger than a small rice ball. Like the small rice balls, both are made with glutinous rice flour.

At that time, when Gao Dian saw this dessert on the Internet, he remembered the dish he had eaten when he was a child, so he learned it.

"The third pastry, who of you will come?" Gao Dian asked.

Several pastry chefs who had already finished couldn't help but look at each other, and the failure of the first two made them hesitate for a while.

Wang Tingbiao stood up and said, "I'll come." ”

Everyone naturally has no opinion, they all want to stay in the back and take a look, they don't want to compete with Gao Dian so early.

Wang Tingbiao didn't think about it so much, everyone didn't speak, so no one could stand up, right?

And he also has his own little abacus, Gao Dian made this pastry, I haven't seen him do it, maybe it's not what he's good at.

In this way, he still has a chance, after all, he makes his best pastry.

Wang Tingbiao brought out his own pastry, this is a rice cake!

The historical background of this kind of pastry is also extremely profound, as early as the Han Dynasty, there are records about rice cakes.

"It's called chestnut rice cake, and it's made with chestnut flour and glutinous rice." Wang Tingbiao said.

His introduction is relatively brief and not as flashy as the first two.

Generally, rice cakes are white, and there will be red yeast rice embellishments on them, but this rice cake made by Wang Tingbiao is not white, but has a faint brown color.

In terms of appearance, it is not as amazing as the white rice cake, but the fragrance is stronger than the white rice cake.

Wei Qiaoyi watched from the side and nodded secretly, this pastry chef is better than the previous two, at least the basic skills are more solid.

Rice cakes are also desserts, and they are also made with glutinous rice.

Compared with the osmanthus wine stuffed rice balls made by Gao Dian, it is quite suitable.

The third passer-by Li Ming pulled in from the takeaway was a middle-aged aunt with a vegetable basket hanging in her hand, probably on the way to the vegetable market to buy vegetables, and was pulled by Li Ming.

The aunt walked in, full of interest, neither as reluctant as the first strong man, nor as timid as the couple, this kind of scene is nothing to the aunt.

"Just try these two, right?" Auntie asked.

"Yes, just try these two, which one you think is delicious, just say it." Li Ming said with a smile.

The aunt looked at it and decided to eat the rice cake first, although the color of the snow-white rice cake from the takeaway was a little surprised, but it looked like it was quite appetizing.

In addition, she likes to eat rice cakes, so she chose to try them first.

The rice cake is sweet and soft and glutinous, accompanied by a faint chestnut flavor, fresh and elegant.

While eating, the aunt nodded and said, "This is delicious, it's delicious." ”

Hearing this, a smile suddenly appeared on Li Ming's face, and Wang Tingbiao's nervous heart on the side also felt a little relaxed.

This round looks ...... There is hope!

Li Ming thought to himself.

As long as he can win one game, he will be able to carry out some plans later.

After tasting the rice cakes, the aunt looked at the osmanthus wine stuffed rice balls on the side, and was a little hesitant in her heart.

The rice cake just now was already very sweet, to be honest, she was a little tired, and this osmanthus wine stuffed rice balls looked like the kind of very sweet and greasy.

She didn't want to eat it and wanted to change the taste.

Li Ming asked with some doubts: "Auntie, why don't you continue to taste it?" ”

The aunt smacked her lips and said, "Can you change this one?" I don't really want to eat this. ”

The joy in Li Ming's eyes was about to be hidden, but in front of so many people, there were also many viewers in the live broadcast room, and he couldn't show it too obviously.

"That's it, auntie, we have a competition here, this is the entry work, you need to taste both dishes and choose the one you think is better. So we can't change it, or you can take a bite. ”

Li Ming said.

Wei Qiaoyi narrowed her eyes and didn't say anything.

The aunt hesitated for a moment, and finally nodded: "That...... Well, I'll just taste it. ”

After speaking, she picked up the osmanthus wine stuffed rice balls and tasted them, just took a small sip with a spoon, blew and put them in her mouth.

Suddenly, the aunt was stunned, this taste was completely different from what she imagined.

First of all, this dessert is not greasy, although it is also sweet, but the sweetness is more peaceful and light, and the slight acidity of the wine has the flavor of alcohol, so that the sweetness is sour, and the greasy taste is eliminated, leaving only a fresh and elegant sweetness.

The finishing touch is the osmanthus, the scattered osmanthus flowers, seemingly inconspicuous, but the fragrance has been integrated into the soup, every bite is full of osmanthus fragrance.

This made the aunt seem to return to her childhood, the days of frolicking under the osmanthus tree in her hometown.

The taste of the small rice balls is also a must, with a hint of Q bomb in the soft and glutinous taste, glutinous but not sticky to the teeth, sweet but not greasy.

"Gollum~Gollum~Hiccup~"

The aunt ate all the small rice balls stuffed with osmanthus wine, and finally burped unsatisfied.

Li Ming stood aside and watched, his face was slightly dark, this is what you said you don't want to eat? So you eat all the big bowls, and you still don't want to eat them?

At this moment, Li Ming was no longer able to complain.

"Anything else? I'd like to have another bowl. Auntie said.

"This one is gone." Yan Sen stood up and shook his head.

"Alas~ It's a pity, it's the first time I've eaten such delicious rice balls." Aunt felt quite sorry in her heart.

Li Ming coughed twice and said, "Auntie, do you think that dish is more delicious?" ”

Without hesitation, the aunt pointed to the empty bowl over there and said, "It must be delicious." ”

Wang Tingbiao's face turned slightly pale, he still lost!

Li Ming was a little unconvinced and said, "Just now you clearly said that the rice cakes are delicious." ”

My aunt said: "The rice cakes are delicious, but the rice cakes are so sweet that I feel tired of eating a few pieces." In contrast, this wine-stuffed glutinous rice balls are different, and the sweetness is also very sweet, but the sweetness is sour, and the taste of osmanthus is also very good. ”

Li Ming's face was slightly ugly, why did he lose again?

If you lose like this, you really lose the competition.

Apologize or something, Li Ming doesn't care, he can stretch and bend, but losing is not the best result for him.

Although from the beginning, he was a winner regardless of whether he won or lost, but when their side won, he was able to gain even more.

After a while, Gao Dian brought out the fourth pastry from the kitchen.

This time it's steamed buns, which Gao Dian learned before, and poured soup dumplings!

He had tried to improve the soup dumplings, but he had not succeeded.

Even so, he has also learned the soup dumplings with ordinary recipes to an excellent level. If it weren't for that, he wouldn't have ventured to make improvements.

This time, the noodles that came out for comparison are also steamed buns, but instead of soup dumplings, they are fried dumplings.

This is a very famous steamed bun, and the biggest difference between it and ordinary steamed buns is the way it is cooked.

The so-called raw frying is to put the buns in a pan, first fry them in oil to create a crispy bottom layer, and drizzle them with sauce to simmer.

A good fried bun with crispy and juicy skin, a crispy crust and a mouthful of crispy flavor when you bite into it.

The difficulty in making raw fried buns lies in the cooking step, the wrapped buns, if you want to fry the golden and crispy bottom, you have high requirements for the heat control, and at the same time, when pouring water or sauce, the amount and the length of time you stuff need to be accurately controlled.

There are great pastry chefs, who will pour fresh soup into the fried buns and fry them with superb craftsmanship, and every bite will give you a feeling of bursting juice.

Of course, this is extremely demanding for craftsmanship, if you don't have the effort at home, I'm afraid that the bun will be broken before it is fried.

The pastry chef opposite is obviously not a master, and the fried buns he makes don't look much different from ordinary buns.

Soup dumplings against fried dumplings, this is a struggle between steamed buns.

Li Ming went out to pull passers-by with a light car, and there were still a lot of passers-by, but not many could be pulled in.

Li Ming's eloquence is still good, and not long after he walked out, he pulled in a passerby referee.

This passerby referee is dressed very fashionably.

Of course, this passer-by brother is not bad, and with a trendy dress, he is more eye-catching than ordinary people.

Before coming in, Li Ming had obviously briefly introduced the passer-by brother, so the passer-by brother was also very cooperative.

Especially when he knew that Li Ming was still live broadcasting, he even said hello to the camera.

Then he looked at the bun in front of him with a serious expression.

A soup dumpling and a raw fried bun, from the outside, the difference is already obvious.

Gaodian's soup dumplings are served in bowls, because there is often a lot of soup, and the skin is too thin to hold up if it is placed on a plate.

It is placed in a bowl to allow it to retain its shape better.

The fried buns are also very recognizable, and the golden and crispy color underneath is instantly recognizable.

The passer-by looked at it and didn't know what to eat first for a while.

He asked, "Shall I eat that first?" ”

Li Ming smiled and said, "Whatever, whatever you like, eat first." ”

Hearing this, the passer-by nodded, his eyes wandering between the two kinds of buns.

After a while, he had already made a decision in his mind.

Let's try the fried buns first.

Pick one up with chopsticks, and the passer-by brother tastes it carefully.

The crispy bottom absorbs the sauce poured on the back, and the filling inside still has juice, which tastes very good.

The passer-by thought that this was better than the breakfast he bought in the morning.

He exclaimed, "It's delicious......

He wanted to use a professional-looking review, but he found he couldn't say it.

After just three words, he closed his mouth in amusement, and he still didn't say anything.

Afterwards, he began to taste the soup dumplings.

He carefully picked up the bowl, and the soup dumpling shook with his hand, and the passer-by was really afraid that he would be careless, so he broke it.

There is a special way to eat soup dumplings, and it is not okay to bite them directly.

First, the soup dumplings that have just come out of the pot are very hot, so you can bite them down directly, and you must not burn your mouth!

Second, if you bite into it, the soup will flow everywhere.

The best way to eat it is to gently take a small bite with chopsticks and drink the soup first, then eat the skin and filling.

This soup is the most delicious, absorbing the flavor of the filling, and the flavor is exceptionally delicious.

The passer-by brother had obviously eaten it before, but he was seen taking small sips of soup.

Every time he took a sip, he felt that it was a treat for his taste buds, the deliciousness of the soup jumped on the tip of his tongue, and the hot temperature added a bit of enthusiasm.

After drinking the soup, it's the turn of the skin and filling.

The skin is thin and tough, and the texture is different from ordinary steamed buns, more like eating noodles. The flavor of the filling is also excellent, and it tastes beautiful when eaten with the skin.

After tasting it, the passer-by was shocked to realize that his tongue was burned, and he blamed the soup dumplings for being so delicious, and he didn't pay attention to the process of eating.

He was also unsatisfied and wanted to eat again.

When he was eating the soup dumplings just now, the expression of enjoying the soup made many people swallow their saliva quietly, mainly because they saw that he was eating too fragrant.

When Li Ming saw that he had finished eating, he asked at this time, "Hello, which bun do you think is more delicious?" ”

When the passer-by brother heard this, he said without hesitation: "It's better to fill soup dumplings." ”