As an audience member sitting in the same room, Yu Jian was also full of curiosity about the crispy sun cakes. A round of hot sun was able to stand upright in the middle of the round cake, and seven of them were neatly placed side by side.

Yu Jian pursed her lips, and wanted to laugh a little, it really seemed to be ......

"Seven suns? Hou Yi shoots the sun??" Huang Nuan deserves to be the mouth substitute among the three sisters, shaking his head that is not yet fully awake, and said in a daze.

Chen Xinyi covered her mouth, and showed a slightly apologetic smile in the angry gaze of Wu Jue next door: "Don't be like her."

It's just that he looked at the seven orange round cakes on the big screen, and he couldn't help laughing.

"Don't underestimate you! When the game is over, I will give you a taste, and you will know what is called the delicious taste of the world! I promise you won't touch any of the other pastries after you're done!" Wu Jue talked eloquently.

Chen Xinyi nodded perfunctorily: "Oh, oh."

Shortbread, it's not that she hasn't eaten it, Ah Jian usually makes many different kinds of shortbread, isn't it just a little crispy in appearance and a little different in filling, what kind of tricks can be revealed?

What she likes more is the soup dumplings made by Master Bai next door to Master Guangling.

"Water in the morning, water in the evening", Guangling people do not have much utilitarianism for life, but pursue a sense of comfort and comfort. Get up early in the morning, walk to the teahouse to ask for a bowl of tea, eat a cage of soup dumplings, sip the thick soup, and chew the mellow meat filling. This is the leisurely morning tea culture of Guangling people.

The master master's surname is Li, and his single name is a super word, don't look at the appearance of only being in his thirties, but he is already the head chef of the white case of Guangling Teahouse, and he is in charge of more than 20 white case masters under his hands.

The signature representative of Guangling Tea House is this cage of giant soup dumplings.

The leather is thin, and hand strength is the key. Master Li has a special skill in kneading dough, kneading for a while, eating for a while, kneading for a while, and then kneading for a while. In the process of making noodles, the flour is buckled in a stainless steel basin to allow the flour to ferment to the softest state in a relatively vacuum environment.

Wait until the surface of the dough has a shiny jade sheen, roll it into long strips, and pinch out the same amount of small agent.

Master Li's hands are like the most accurate measuring instruments, and the small agents pinched out are all of the same size, and the size and weight are exactly the same as 10g.

Not convinced?

There were also little apprentices who questioned him, but when he brought it to the kitchen, it was really no more, no less, just the right number ten. Now, in the back kitchen, no one has questioned Master Li.

Yu Jian watched Master Li's movements intently. She also used to make crab roe soup dumplings, but she always felt that if the skin was rolled out a little bigger, it would break during the steaming process. But the dough made by Master Guangling is beyond the scope of what she has done.

Place a small agent on a cutting board and sprinkle with dry flour to allow the surface to dry for a while. Chef Li began to make the filling, first chopping the meat jelly until it became a crystalline granular size. Add the green onion and ginger water to the pork foreleg meat chopped into meat puree several times, stir quickly in one direction, wait until the green onion and ginger water is completely absorbed by the meat puree, then pour in the seasoning, and continue to stir until sticky and firm. The last step is to add Master Li's secret cooking oil - fried with peanuts, and add peppercorns and spices, a little spicy, but the result is an endless aroma.

Seal the meat puree with oil, then mix in the jelly and parsley foam, and then roll out the skin.

This kung fu master Li has been practicing for more than 20 years, and when he was a teenager, he rolled out the skin in the back kitchen, and the first thing he made was Yangchun noodles, which were thin and continuous, elastic and refreshing. Later, he began to make the dough of this soup dumpling.

The agent is first flattened, from the center to the periphery, the edge gradually thins, and the center is left with a certain thickness, which is the secret of the soup bag being thorough but not broken, a "degree" word, not the accumulation of time can not reach.

Put the filling in the middle of the rolled dough, with the thumb inside and the index finger outside, and make a lace shape from the outside to the inside, and slowly, a soup dumpling the size of an adult's palm is ready.

Put a separate small cage drawer, layer by layer, charcoal fire in the furnace is hot, boiling the white water in the pot boiling and tumbling. The cage drawer is placed on top of it, and over time, green smoke slowly emits out.

The smoke is thick, Master Li's

A pleasant smile appeared on his face. The apprentice duly handed him a handkerchief and asked him to wipe the beads of sweat from between his eyebrows.

This scene, magnified by the big screen, can especially hit everyone's heartstrings. Yu Jian also couldn't help but feel a little emotionally fluctuating, she thought of the cooks in the kitchen thousands of years ago, Yu Jianguo and Yu Jianping in the back kitchen of the Yu family's restaurant, and Jiang Cheng who kept shaking the pot in the red case competition, and Chen Achun who simmered the soup carefully......

I thought of thousands of conscientious chefs who nested incognito in a stuffy and narrow space.

"Ahh

The mouth left the comfort of the palm, and the sound of the scenery in the silence of the mood.

Everyone was stunned, and then they also took a deep breath like her, and a thick smell of meat came to their nostrils.

The steamer was completely covered by white mist, and only Master Li's tall figure could be vaguely seen lifting the lid of the cage.

The rich aroma is even more abundant.

When the heat dissipated, the soup dumplings that everyone had been waiting for finally came into view. The soup dumplings swelled up a little larger than when they were in the cage, and the skin was crystal clear and blown, and as Master Li picked it up and put it down, it was clearly visible that the soup inside was swaying, and even the skin was shaking together.

"Guangling Teahouse - Soup Dumplings." Master Li pressed the end bell and arranged for the apprentice to help the staff carry the cage drawer together, "Put a straw in it, be careful of scalding."

He smiled and pointed out how to eat deliciously.

Shi Jiachuan is a veteran of eating soup dumplings, straws or something, in his opinion, they are all chicken ribs that novices can use.

I saw him holding a small cage drawer, biting out a hole the size of a mung bean on the top of the soup bag with the tip of his teeth, and sucking it up with his mouth, the smell of fresh oil poured into his mouth, with a slight heat, swept between his lips and teeth, and then permeated his throat.

Letting go of your lips, you can take a breath of cool air, then step forward and inhale again, repeating until the most delicious part of the soup is in your belly.

Shi Jiachuan felt irrigated by such a warm oil, and the whole person exuded an unusual spirit from the inside out.

He sighed, and even the exhaled wind brought a fragrant smell of meat.

The tip of the chopsticks picks up the thin skin, and when you take a bite of the meat filling that is soaked in soup but still firm, the crispy bite tickles the desire of your teeth to chew. The texture of the meat filling is flexible, and it is dipped in a mouthful of thick vinegar, and the fragrance is mellow.

"Good! Good! It's delicious!" This pleasant experience from the tip of the tongue to the heart made him feel satisfied.