"Whew~"

Shen Qian gently blew the sea cucumber with the steaming air and rich green onion fragrance, and then quickly sent it to his mouth to taste.

The slightly thick and delicious juice of the sea cucumber is like a bomb of fragrance in the mouth, and the surprising and complex aroma erupts between the lips and teeth.

The burnt sea cucumber has a soft and waxy taste, and while it is fully flavored, the unique umami flavor of the sea cucumber itself does not completely disappear, but quietly blends into the fragrance of green onions.

The perfect fusion of taste and the amazing interweaving of taste brought Shen Qian an unprecedented enjoyment.

"Whew!"

After tasting it for a while, Shen Qian swallowed the sea cucumber with a little reluctance, and her face was full of unfinished expression, "This is the most delicious food I have ever tasted cooked with sea cucumbers." ”

"Me too." Zhou Tianhao on the side had already picked up the second sea cucumber, and the action of sending the sea cucumber into his mouth paused slightly when he heard the words.

"But speaking of which, I really don't eat sea cucumbers very often, and there are very few delicacies cooked with sea cucumbers in Tianhua Prefecture."

"Then why does Qin Lang know how to cook." When Shen Qian heard this, her expression became strange.

Zhou Tianhao was also silent when Shen Qian asked this.

"I'm lucky to have mastered this."

Qin Lang snorted and confused, picked up two sea cucumbers and fed them to the side of the egg treasure and spicy mouth, which was almost drooling, and then turned around and walked to the table.

"You guys go on, I'll start making zongzi."

Hearing Qin Lang's words, Shen Qian and Zhou Tianhao hurriedly picked up a sea cucumber and put it in their mouths, and then stood up as well.

The food is not to be missed, but Qin Lang's cooking is not to be missed!

Danbao and Spicy still had a strong look of satisfaction on their faces, but their bodies had already chased towards Qin Lang.

How can the cooking process be without the participation of the two of them?

So the rest of the scallion roasted sea cucumber was swarmed by Shen Qian and Zhou Tianhao's food spirits, and they were all divided.

It just so happened that each food spirit was divided into one, and the remaining sea cucumbers on the plate were gone.

After savoring the delicious taste of the sea cucumber in their mouths, the six eaters glanced at each other and began to compete for the rape hearts dipped in the soup on their plates.

On the other side, Qin Lang, who returned to the table, began to clean red beans and mung beans, the latter two were quite small compared to glutinous rice.

The cleaned red beans and mung beans and soaked glutinous rice are mixed together by Qin Lang and placed in a large basin, and the beige white glutinous rice is mixed with a little red and light green, which is quite beautiful.

There are many ways to make zongzi, whether it is the way to wrap zongzi leaves or the choice of filling, there are great differences in different places, and even sweet and salty, the only similarity may be that glutinous rice is used.

And what Qin Lang wants to do is the fresh meat dumplings that he used to make in his previous life.

Different from ordinary fresh meat zongzi, his zongzi will be put with some red beans and mung beans, which looks better and smells with a faint bean fragrance.

The two dumpling leaves overlap in the middle, fold a right angle and then fold again, and the folded dumpling leaves are partially bulging, and it becomes a small cone.

This is how to fold the triangular zongzi.

Under the curious eyes of Shen Qian and Zhou Tianhao, Qin Lang used a small spoon to fill the cone-shaped dumpling leaves with glutinous rice, and when it was half high, he added a piece of fat and evenly peeled pork belly.

Then add glutinous rice to cover the pork belly and fill the entire cone area.

Then seal the bottom end of the cone with zongzi leaves, tie it with a thin rope and fix it, and a triangular zongzi that looks like a triangular pyramid but looks quite smooth on each side is wrapped in this way.

"This is zongzi?" Shen Qian looked at Qin Lang's movements, and suddenly became a little eager to try, "Can I try it?" ”

It doesn't seem to be that difficult, and there aren't many cooking steps.

"I'd like to try it too." Zhou Tianhao raised a hand and took the initiative to ask.

"Gollum!"

"Chaka!"

The two little ones who watched the whole process also had the idea of trying.

Even the other six food spirits who came together after distributing the scallion roasted sea cucumber halfway through also had a look of expectation on their faces.

"For some cuisines, the process is just as meaningful as the result." Qin Lang smiled, "Zongzi is such a delicacy. ”

"So let's make zongzi together!"

Hearing Qin Lang's words, everyone cheered in unison and rushed up.

"Qin Lang, can you put something else in the zongzi?"

"Of course, you can add salted egg yolk and ham, or you can add nothing at all, and eat it with white sugar after cooking."

"Sounds interesting."

"Then give it a try!"

“…”

Soon, in the busyness of everyone's talking and laughing, there were two small mountains of zongzi piled up in front of the table.

The appearance of the zongzi on one side is a standard triangular zongzi, and the zongzi on the other side are a little uneven, some are standard, and some are peculiar in shape.

The latter is the result of the efforts of the eight Eaters.

Except for the fluctuating egg treasure and Rak, the other food spirits all wrap zongzi by helping each other in pairs, which naturally makes a lot of jokes.

But it's clear that both the Soul Chef and the Eater are enjoying this time.

"It's ready to eat right away!" Looking at everyone's expectant eyes, Qin Lang started the steamer with a smile and added the zongzi to it in batches.

Freshly wrapped zongzi will retain their flavor better than cooking them.

Spicy took the initiative to fly over the steamer and began to accelerate cooking.

Soon, the zongzi in the steamer reached the point where they could be eaten.

"Taste it." After Qin Lang distributed the zongzi to everyone, he picked up a zongzi wrapped by himself and used scissors to cut the thin rope tied on the surface.

In order to distinguish the zongzi that everyone wraps, different zongzi strings are of different colors.

Skillfully peeling off the zongzi leaves wrapped around the surface of the zongzi and taking a bite on the tip, his face quickly showed an expression of enjoyment.

The freshly steamed glutinous rice is very soft and glutinous, and the mixed red beans and mung beans have fully absorbed the water and become soft and glutinous.

The scent of bamboo in the dumpling leaves penetrates into the interior during the steaming process, leaving an amazing trace in the glutinous rice.

In addition to this, there is a hint of meat aroma mixed in.

This is also the reason why Qin Langbao's fresh meat dumplings should choose the pork belly part with fatty meat, instead of using pure lean meat.

During the steaming process, the fat oozes fat, which is absorbed by the nearby glutinous rice, adding a richer flavor to the glutinous rice.

Compared with glutinous rice, the amount of fatty meat is not much, so the overall appearance will not make people feel greasy at all, but will only make people eat more deliciously.

After three or two bites, only the leaves of a meat dumpling were left in Qin Lang's hands.

"It's worthy of my bag, it's delicious!" Shen Qian's face was satisfied, and she held a half-eaten zongzi in her hand.

After listening to Qin Lang's introduction, she decisively added salted egg yolk to the zongzi and tried different flavors.

"Mine is good, too." Zhou Tianhao smiled and opened his mouth, and slowly picked up the second one.

Hes is a ham flavor.

Qin Lang looked at everyone who was tasting the fruits of his efforts, and muttered in his heart.

"Dragon Boat Festival is healthy."

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The content of the Easter egg chapter at the end of this chapter;

【Wrapping zongzi】