Make a dessert that makes Su Zhi happy?

Qin Lang blinked, then turned his head to look at Su Zhi on the side.

Obviously, this question is full of uncertainties.

Judging from her comments after tasting the daisy ripples last night, she was very picky when it came to desserts.

After knowing Song Hui's identity, Qin Lang had some understanding of Su Zhi's performance yesterday.

The question is, what kind of dessert should be made to make such a little girl happy?

"Can I ask Su Zhi what kind of desserts he likes first?" Qin Lang asked cautiously.

"Yes." Song Hui nodded.

"Su Zhi, what kind of dessert do you like? I'll do it for you. Qin Lang bent down slightly and leaned in front of Su Zhi to ask.

"This..."Su Zhi knew that the more detailed he said at the moment, the more he could help Brother Qin Lang, and after thinking for a while, he spoke, "I like crispy, fragrant desserts, if they can be exquisite and beautiful, it would be even better." ”

Crispy, rich in flavor and delicate in appearance.

Qin Lang nodded slightly.

Although the layer of caramel crûlée can be considered crispy, Su Zhi should not want this one.

Soon, Qin Lang had an idea.

"Then you wait a while, I'll give you a taste when I'm ready." Qin Lang touched her little head with a smile, and then stood up straight to look at Song Hui on the side, "I've already decided what to do." ”

"Come with me." Song Hui bowed slightly, and then walked into the kitchen with Qin Lang, "The ingredients and kitchenware for common desserts are all here, do you want to see what else you need?" ”

"One ingredient is missing." After reading them all, Qin Lang said a little embarrassed, "I need lard, about a catty." ”

"Lard?" Song Hui blinked.

It was the first time she had heard of it for desserts.

Most of the animal fats she uses in her desserts are butter.

However, Song Hui didn't ask much, and immediately called the food market.

After a while, she put down the phone and looked at Qin Lang, "It will be delivered in three minutes." ”

"Okay." Looking at Su Zhi, who poked his head out of front of the kitchen door and looked at her with concern, Qin Lang smiled at her, "Don't worry, it's no problem." ”

Three minutes passed quickly, and Song Hui received a call to go out, and when she came back, she put a bag of good quality lard on the desk.

"Looking forward to your performance."

Preparing all the ingredients for Qin Lang, who was challenged, Song Hui walked out of the kitchen, and by the way, pulled Su Zhi, who was still probing his brain, away.

In the huge kitchen, only Qin Lang and Danbao remained.

"We're going to get started." Qin Lang took a deep breath and put the lard on the cutting board, "The first step is to refine the lard first." ”

In conventional desserts, the fat used is indeed mainly butter, and lard is more used to cook dishes.

But there's a huge dessert branch where butter is barely visible.

That's traditional Chinese dim sum.

There is lard in this world, but it is modulated.

That kind of lard didn't meet Qin Lang's needs, so he could only boil it now.

"Gollum?"

Danbao stepped forward and looked at Qin Lang, who was busy with his work, with a curious look on his face.

What are you going to do today?

"A dessert called lotus crisp." Qin Lang opened his mouth while carrying a knife like flying to cut the lard into mahjong-sized pieces, "I think it should be able to meet Su Zhi's preferences." ”

Lotus crisp...

Danbao wrote down the name as if he didn't understand it, with anticipation in his eyes.

As long as it is made by Qin Lang, it must be delicious!

Bring water to a boil over high heat, put the lard under cold water and add the cooking wine.

Seeing Qin Lang's familiar blanching action, Danbao was a little confused.

"Gollum?"

Is this dessert or dish?

"You're kind of reminding me." Qin Lang smiled, "After the lard is fried in the lard, what is left is fragrant lard residue, and sprinkling a little salt is a rare delicacy." ”

What's what?

Danbao's eyes lit up.

What is lard residue delicious?

My own Imperial Kitchen is amazing.

I want to eat!

At the same time as the communication between one person and one spirit, the water boiled under the fire, and a large amount of water mist emerged from the surface, and a trace of floating foam was clearly visible.

Blanching is to remove the peculiar smell and blood foam in the lard, so that the boiled lard is more white and delicate.

After waiting for the water to boil for about a minute, Qin Lang skimmed off the foam and took out the lard, re-added the water and put the lard into the water.

Seeing Danbao's expectant expression, he smiled, "Soon, now let's prepare green onion and ginger." ”

"Goo-toot!"

It's my turn!

Danbao suddenly came to his senses, leaned in front of the green onion and ginger that Qin Lang took out, and blew hard.

Fresh!

"It's great." After Egg Bao used the food technique, Qin Lang gave encouragement in a timely manner, and then began to cut the green onion into sections and slice the ginger.

Because the smelted lard is used to make lotus crisp, the green onion and ginger do not need too much, and an appropriate amount can be added in the middle and late stages of simmering lard to remove the fish.

While chopping the green onion and ginger for later use, the water in the pot on the other side is also boiling again under the high heat.

The lard floats on the bubbling water, accompanied by a rising mist, and you can vaguely smell the fragrance of lard.

Qin Lang changed the heat to medium and low and patiently stirred it with a spoon.

As time passes, the water mixes with the lard that is incorporated into it, giving it a milky white color.

There is less and less water in the pot, and the mist is still thick, but the aroma of lard contained in it is more and more mellow.

Danbao couldn't help but lean in and sniff, and then involuntarily drooled.

What a fragrant lard!

Looking at the greedy appearance of the egg treasure, Qin Lang took out a hand and patted its ear, "When the mist is smaller, it means that the water in the pot is about to dry up, and the speed of boiling lard will be much faster after that." ”

Because Qin Lang didn't release much water, this stage came quickly.

Under the expectant gaze of Danbao, the mist in the pot is really getting thinner and thinner.

With the strong aroma of lard, the pot is no longer a milky cloudy liquid, but gradually turns into clear lard, and the lard is visibly shrunk with the naked eye.

Add the green onion and ginger prepared before and simmer over low heat, keep holding down the lard with the sieve, scoop up the pure lard in the sieve and put it in the container prepared on the side, and soon a large bowl of lard will be served.

The lard in the pot also turned into lard residue, mixed with the crispy green onion and ginger after frying, and was filtered by Qin Lang and placed on a plate on the side.

After sprinkling salt, he picked up a piece and put it in his mouth, feeling the crispy and hard texture and rich aroma, and nodded in satisfaction.

Just out of the pot, the taste is just right.

Qin Lang put the dinner plate in front of the egg treasure who had already begun to swallow his saliva on the side.

"Taste?"

"Goo-too-toot!"

Egg Bao cheered, and a hungry egg came directly to eat.

Ignoring the delicious egg treasure, Qin Lang's eyes looked at the table on the side.

Next, it's time to make the lotus cake.

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The Easter egg chapter at the end of this chapter reads:

【Refined lard】