Chapter 820 The joy of triple carbs! The start-up funds have been received even before the PPT is done! [Please subscribe]

In the kitchen, Lin Xu is busy making crab shell yellow sesame cakes.

First, squeeze out the water from the washed and chopped prunes, then put them into a pot and roast them, that is, stir-fry them without oil to bring out the moisture and pickled fermentation flavor of the prunes.

When mixed into the stuffing, not only will the fragrance of the pickled vegetables be stronger, but the fried pickled pickled vegetables can also absorb the fat in the fat cubes, making them more moist and delicious.

Fry the dried plums and serve them out, then bring over the diced fat meat marinated in white sugar and stir evenly.

The filling of this delicacy is actually the same as that of plum and vegetable sesame pancakes. They are both made of candied fat pork cubes and fried dried plum vegetables to make a salty and sweet filling.

If you like spicy food, you can also add some dried chili segments when baking the prunes, so that the prunes will taste slightly spicy, which is very appetizing.

After mixing the fillings and setting them aside to marinate, Lin Xu began to prepare the pie crust.

First roll out the dough, apply a layer of puff pastry, then fold it in half, then roll it out again, continue folding it in half, roll it out, then roll it up and divide it into dough balls.

Flatten the dough with your hands, roll it out slightly, add some prune fillings, and seal it with a peach pinch.

Place the seam side down and press it gently with your hands to make a slightly thicker cake that looks like a chess piece.

Finally, brush a layer of egg yolk liquid and stick on some black sesame seeds, and the cake base is ready.

He made the dough one by one, placed it on a baking sheet lined with baking paper, and started baking.

The crab shell yellow sesame cakes in Huizhou need to be baked for a while, so that they are not only crispier, but also more durable. It is said that good crab shell yellow sesame cakes can be stored for thirty days without losing flavor or softening.

The reason is that most of the moisture inside has been baked out, and the fat in the pastry has also completely penetrated into the crust, so it is more durable.

Put the crab shell yellow sesame cake into the oven, Lin Xu brought over the noodles for making fried dough sticks, set up the oil pan and started frying the fried dough sticks.

For many families, it is difficult to make fried dough sticks. Generally, if you want to eat them, you will buy them on the street. But in fact, as long as you mix the noodles well, it is not particularly difficult to make.

What Lin Xuhe is talking about is the surface of the water, that is, the surface with more water, so much that the noodles are not lumpy, but rather batter-like.

The dough has very strong gluten, so you can lift the batter from the edge of the basin and beat it.

Beat every ten minutes to fully bring out the gluten in the batter.

At this time, the oil in the pot was already hot. Lin Xu picked up two thicker wires, picked up a little batter from the basin, then wrapped the wires a few times, stretched them out, and put them into the oil pan.

After sizzling deep frying, a fried dough stick is ready.

This kind of fried dough sticks is made in many places. Some skilled chefs will even use wires to cut open the newly formed fried dough sticks and fill some eggs into them to make delicious and nutritious fried dough sticks stuffed with eggs.

But Lin Xu won't do that today, because he is filling the rice balls with eggs. If the fried dough sticks are filled with eggs, the fried dough sticks will not have that crispy and noisy texture.

When the fried dough sticks are put into the pot, they will expand rapidly. When the surface is fried to golden brown, turn it over. When the color of the upper and lower sides is the same, it means that the fried dough sticks have been fried and can be taken out of the pot.

The fried dough sticks rolled into rice balls should be fried slightly, so that the fried dough sticks will not soften easily and the texture will be crispier.

After the fried dough sticks were fried, Lin Xu wrapped the bean paste dumplings. At this moment, there was a ding sound from the oven. The countdown was over and the crab shell yolk was already baked.

Open the oven and take out the sesame buns. The surface is shiny and the areas where the egg yolk is applied are baked to a yellowish-reddish color. They really look similar to crabs.

Lin Xu picked one up and put it into his mouth to taste. It was crispy and crispy in the mouth, and there were layers of it. Each layer was as thin as paper. It tasted super enjoyable.

As for the plum, vegetable and meat stuffing inside, it is still very stable, salty and sweet, sweet and fresh, and it is delicious and has the unique moist feeling of lard. Together with the puff pastry on the outside, it is a joy to eat.
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"Wow, you didn't even call me when you were done!"

Shen Jiayue excitedly rushed downstairs to open the door for Chen Yan, and found that Lin Xu was secretly eating crab shell yellow sesame cakes, and immediately stopped.

"I'm just trying to taste the saltiness. You can eat it if you want. I'll steam some salted egg yolk first."

To make black rice balls, it’s not enough to just have fried dough sticks, pork floss, and pickles. You also have to add some salted egg yolks and a grilled sausage to make it a super luxurious version of rice balls.

Lin Xu took out a few salted duck egg yolks, sprayed some white wine on them, and put them in the steaming cabinet for steaming.

Then he took out a few more meat sausages, lightly scratched the surface, and put them into the frying pan. When the surface of the meat sausages was fried a bit, take them out and set them aside.

Chen Yan took the elevator and came upstairs. As soon as she entered the door, she smelled the aroma coming from the oil pan. She sniffed and said;

"Wow, this is too delicious, isn't it? This is the rhythm of eating fat."

Shen Jiayue comforted her and said:

"It's okay, it's okay. You are pregnant, so you should pay attention to your nutrition."

The two sisters took a bite of the crab shell roe pancakes and were surprised by the crispy texture:

"Wow, this is too crispy, isn't it? It's so delicious!"

"It's much more delicious than the ones bought in Huangshan. I think it's better to eat this kind of biscuits while they're hot."

While the two were eating, they took photos and sent them to the group.

Although the poisoning thing is not very authentic, it is refreshing, especially when I see everyone gritting their teeth and not being able to eat, it is really pleasant both physically and mentally.

After the sausages were fried, Lin Xu took the steamed black rice out of the rice cooker and set it aside to dry.

Freshly stewed black rice cannot be used directly in rice balls. It is too hot and sticky, so it needs to be aired longer. This rice ball will be more delicious.

After the black rice is dried, put the oil pan aside, replace it with the soup pot and start cooking the bean paste dumplings.

By the time the glutinous rice balls are cooked, the salted duck egg yolk has also been steamed.

There was no sushi curtain at home, so Lin Xu took a clean plastic bag and spread it on the chopping board. First, he sprinkled some cooked white sesame seeds on it, and then used a shovel to dig out some black rice and spread it on top to make a square.

Sprinkle a layer of meat floss on top, then cut the fried dough sticks according to the width of black rice and place them on top of the meat floss. Place a fried sausage on one side of the fried dough sticks and sprinkle some chopped pickles on the other side.

Finally, crush the steamed salted egg yolk and place it on top of the fried dough sticks, then carefully roll it up with a plastic bag to look like a rice bag.

Roll it up and wrap it directly in a plastic bag, and the entire rice bag is officially ready.

Lin Xu handed it to Shen Jiayue and continued to do it.

Shen Jiayue took the rice bag and handed it to Chen Yan:

"The older ones eat it first, try it, it looks delicious."

Chen Yan was not polite, took it, took a bite, and immediately praised:

"It's delicious. It's really super satisfying. I feel like I swallowed the most delicious food in the world in one bite."

The fragrant and glutinous black rice, the crispiness of the fried dough sticks, the denseness of the salted egg yolk, the saltiness of the chopped pickles, the deliciousness of the meat floss, the tenderness of the sausages...all come together in your mouth after one bite. The more you chew, the more enjoyable the taste becomes. Super

Comfortable.

Seeing Chen Yan's eating look, Shen Jiayue couldn't wait any longer and leaned next to Lin Xu to help.

After the rice ball was finally rolled up and the plastic bag had not been removed, the girl opened her mouth and took a bite:

"Wow, it's so delicious. No wonder people over there in Jinling and Shanghai like to eat this kind of rice balls and rice buns. It's really delicious... I'll have to eat three more Xubao later. I'm missing one bite.

The kind that doesn’t work.”

Food always makes people want to eat, especially black rice balls, a breakfast that is uncommon or even unavailable in the north, which directly raises Shen Jiayue's appetite to the top.

Lin Xu said with a smile while wrapping the bags:

"No problem, I can eat as much as you want."

He rolled one for himself, and it tasted really delicious. Even the outermost layer of cooked sesame seeds tasted delicious and fragrant.

Chen Yan took a bite of the rice ball and asked curiously:

"Is this the same with Japanese sushi and rice balls?"

Lin Xu nodded:

"Absolutely, but people are good at telling stories, like the God of Sushi and the Cooking Immortal, who make ordinary things unattainable. This kind of craftsmanship is worth learning from Chinese food. Although we also tell stories and praise delicious food, but

No one boasts attractively."

The food stories of Chinese food generally revolve around celebrities, but Japanese food is all about deified producers. According to their operating ideas, there must be a large number of fried skewers, fried dough sticks, spicy soup, and egg fillings on the roadsides in China.

He is also known as the Cake Immortal, the God of Stinky Tofu, and the God of Haggis.

A rice ball actually has a lot of weight, but after eating it, I can’t help but want to continue eating.

Lin Xu brought some steamed chicken breast to Dundun, and then made rice balls. Shen Jiayue and Chen Yan continued to feast.

The three of them each ate another rice ball, which was almost done now.

Lin Xu was worried that the two of them would eat too much, so he did not continue rolling. Instead, he planned to pack up the remaining ingredients such as fried dough sticks, black rice, fried sausages, and meat floss and bring them to the store for Sister Yuanyuan, Zeng Xiaoqi, Dou Wenjing,

Shu Yun and others all gave it a try.

Shen Jiayue sat at the dining table, holding her portion of bean paste glutinous rice dumplings. She first scooped out a little soup drizzled with osmanthus nectar with a spoon to taste, then scooped up a white and plump glutinous rice dumpling and lightly bit it. The silky texture of glutinous rice and red beans

The unique fragrance of Saudi Arabia floods into your mouth.

The glutinous rice balls are delicious, especially after Lin Xu deliberately lowered the sweetness, the aroma of the red bean paste and the silky texture of the glutinous rice noodles are clearly reflected.

After eating the glutinous rice balls, I also had a crispy crab shell yellow sesame seed cake. Although one was sweet and the other was salty, it was not obtrusive at all, and it even felt like it was meant to be eaten.

“I just ate so many rice balls, and it’s so satisfying to cook glutinous rice balls in soup.”

There is osmanthus honey in the soup, which is sweet and warm. Drinking it warm will make you feel comfortable from your mouth to your stomach.

After eating all the dumplings, the three of them were a little stuffed.
To be continued...