In the store, the kelp in the pressure cooker was pressed for about half an hour, Lin Xu turned off the stove and set the pressure cooker aside.
He removed the steam valve, letting the heat inside the pot dissipate naturally.
Taking advantage of this ti, he opened the steaming cabinet and took out the white kidney beans that were thoroughly stead.
If making Mung Bean Roll, now you would put these beans into a basin, add white sugar, then mash them into a paste while hot, filter them, and use them to make sweet and delicate Mung Bean Roll along with red bean paste.
But now, since he was using the beans to mix with kelp, mashing was unnecessary; later, he would directly blend them with kelp.
Soon, the heat from the pressure cooker dissipated.
He opened the lid, put the kelp inside the blender, and also poured in the white kidney beans.
White kidney beans are quite sticky, Lin Xu was afraid of breaking the blender, so he deliberately added a small spoon of the original kelp broth.
He was busy when old Huang arrived.
He brought plenty of ingredients: two large grass carps weighing about twenty-five or six pounds each, two large bighead carp weighing thirty pounds each, a box of newly available hairy crabs, two free-range chickens, two Muscovy ducks, a bag of eels, two suckling pigs, two fat geese...
There were many ingredients, enough to fill two hand carts.
Moreover, almost everything ca in pairs, which is a principle of festive gifts, good things co in pairs.
"Where are the groom and bride? These two have been sticking together for so long, finally breaking that paper-thin layer, I was worried for them."
Old Huang helped the car man push the carts into the kitchen, then leaned against the kitchen door curiously to greet Lin Xu.
Lin Xu smiled and said:
"They haven’t arrived yet, perhaps they are queuing at the Civil Affairs Bureau... Have you had breakfast?"
"Not yet... What did you guys have for breakfast this morning?"
Ma Zhiqiang, who was on the morning shift, said:
"Lamb soup with sesa pancake, want to try so, boss Huang?"
"That’s great, give a big bowl, add extra cilantro, and three pancakes; I’ve been busy all morning and haven’t eaten anything."
Ma Zhiqiang served a big bowl of lamb soup on a tray, grabbed a handful of cilantro and tossed it in, took three sesa pancakes from the oven, placed them on a plate, and set them on the tray as well.
He brought them to the door, and old Huang hurriedly took them and went outside to eat.
Lin Xu set up the blender, chose the juice function, and soon the blender started, with the blade spinning frantically in the blending cup.
Both the white kidney beans and kelp were cooked, making them easy to blend; before long, the ingredients in the blender turned into a paste.
Through the transparent blending cup, the paste’s color appeared a bit more normal.
The addition of white kidney beans lightened the kelp’s color, giving it a slight jade look.
Judging from this, adding white ingredients was a correct thought process, but the ultimate outco still depended on the final results.
If the flavor and texture don’t work, no matter how good the color, it won’t be useful.
Soon, the blending was complete.
Lin Xu took out the blending cup, poured the jade-colored paste through a fine sieve to filter out the residue of the kelp and white kidney beans.
This not only improved the texture, but it also allowed the kelp and white kidney beans to further ld together.
After filtering, Lin Xu tasted it.
Compared to before, the texture was creamier, filled with the unique aroma of white kidney beans, plus a mild sweetness from the kelp paste.
He thought it could be eaten straight away with a spoon while it’s still hot.
If he then drizzled on so brown sugar syrup made from caralized sugar...
At this thought, Lin Xu imdiately set up a frying pan, putting in half a bowl of water and a bowl of brown sugar, quickly stirred after lighting the fire, allowing the brown sugar to dissolve completely.
Once a caral aroma erged, ginger juice was added.
Imdiately, the fragrance of ginger and brown sugar billowed up.
Using a spoon to mix the two liquids evenly, it was ready to be served.
Ginger juice shouldn’t be boiled, otherwise, the aroma would dissipate, but it couldn’t be added when cold either, or the pungency of ginger wouldn’t dissipate.
The best thod was to add ginger juice when the brown sugar was cooked, mix evenly and serve.
This way, the pungency of ginger is gone, but the aroma remains, and it adds a slight spiciness that pairs wonderfully with the brown sugar.
He poured more than half a bowl of mashed kelp and white kidney beans into a white ceramic bowl and drizzled a small spoonful of ginger brown sugar syrup over it.
Honestly, the combination of jade green and dark red looked quite nice.
Red and green, a never-outdated classic!
"Congratulations to the host for creating a unique dessert - Brown Sugar Ginger Jade Soup, rewarded with Perfect Level traditional Sichuan cooking technique - Cold Eating."
Wow, it succeeded?
Lin Xu was pleasantly surprised; he initially intended to test his idea.
Unexpectedly, he created a dessert that had never appeared before.
Using a spoon to scoop a mouthful, the brown sugar felt smooth, with a strong ginger flavor, while the jade paste made from kelp and white kidney beans had a creamy texture, blending the bean aroma, ginger aroma, and brown sugar, eaten warm and cozy.
He had been considering winter desserts before.
Now it’s settled, the dessert has arrived.
There were a fair amount of white kidney beans left, Lin Xu planned to make so Brown Sugar Ginger Jade Soup for everyone to try at lunch.
Holding a small dessert bowl, he used a spoon to scoop in more than half a bowl of paste, smoothing the surface before placing it in the freezer to speed up solidification.
Though he had created a new variety of Brown Sugar Ginger dessert, this side quest of improving the dessert wasn’t completed yet.
More continued effort was needed.
Before long, he opened the freezer again and took out the dessert bowl.
The paste in the bowl had cooled and solidified, its color lightening a bit after setting, resembling a jelly with the presence of white kidney beans, wobbly upon tapping.
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