He brought over the ginger sugar syrup he made yesterday, and poured a spoonful over it.
The transparent syrup poured over it, looked as if it was coated with a layer of glaze, making it even more visually appealing.
"Host created a new dessert within the specified ti, completing the side task [Dessert Improvent], earns a Perfect Level dish lottery draw once."
"Host actively experinted, and the Perfect Level court dessert [Jade Paste with Crystal Sugar] has been specially upgraded to [Jade Milk with Crystal Sugar Ginger Juice], awarding one Perfect Level Dish Upgrade Card, congratulations to the host."
Wow, just by experinting with a dessert, not only did I get another dessert, Brown Sugar Ginger Jade, but also received three rewards: Cold Eating technique, Perfect Level dish lottery, and Perfect Level Dish Upgrade Card.
Please give a stack of such tasks!
After Lin Xu cald down from the excitent, he looked at the dessert in the bowl. Following the previous naming thod for desserts, from thin to thick they are called: drink, dew, soup, broth, paste, jelly, and milk. At the step of milk, it basically solidifies into a jelly or cold powder state.
This is also why the dessert na changes from jelly to milk.
He scooped a spoonful into his mouth, the texture was cool, but there was also a hint of ginger taste.
The sweetness of the ginger syrup combined with the spiciness of the ginger not only made the cool jade milk more delicious, but the spiciness also neutralized the coolness.
The kelp and white kidney beans mixed together, when eaten hot, had a soft and full bean flavor, while cold eating had a slippery feeling.
Delicious, the taste is really good.
I have to let everyone taste it at noon, and then launch it new in the store.
A dessert with two different thods, cold and hot eating have completely different textures and flavors, I’m sure custors will be very satisfied.
After making this, the kitchen started to get busy.
Lin Xu rembered the task of making Leisha Yuan, and took so red beans from the warehouse, soaked them in warm water.
The so-called Leisha Yuan is actually wrapping cooked rice balls with a layer of stir-fried bean powder.
It is said that at the end of the Qing Dynasty, there was a small store in old Shanghai famous for its rice balls, the diners were insatiable and still wanted to take so away before leaving.
To prevent the cooked rice balls from sticking to each other, the store wrapped a layer of bean powder on top of the cooked rice balls, unexpectedly the taste was extraordinarily good and very popular.
Because at that ti, the bean powder was ground with a stone mortar, and since the finished bean powder was similar to sand, it was nad Leisha Yuan.
During the war years, the word "sand" in Leisha Yuan implied fighting on the battlefield, and this na has been retained ever since.
However, now, when making this dessert, bean powder is no longer made by grinding; it is directly made using a grinder, which is not only simple and fast but also produces finer bean powder.
The Leisha Yuan does not use the commonly seen soybean powder, but red beans, which are small red beans.
Red beans are hard, and need to be soaked in warm water for about two hours to soak through.
Only after being thoroughly soaked can they be stir-fried, producing more fragrant bean powder that coats the rice balls beautifully and handsoly.
After soaking the red beans, Lin Xu started to get busy with kitchen matters.
Marinate the grass carp tails, chop the silver carp heads, prepare and marinate the suckling pig.
The Perfect Level Dish Upgrade Card obtained just now was used by Lin Xu on the roast whole lamb.
The store’s main dish, only the roast whole lamb was Superior level, which was particularly unsightly, so after getting the reward card this ti, it was directly upgraded.
The Perfect Level roast whole lamb can satisfy all picky palates.
After finishing these tasks, Lin Xu began to prepare the filling for the Leisha Yuan’s rice balls.
As long as there is bean powder, any rice balls can be made into Leisha Yuan, but if one pays attention, the most classic filling for Leisha Yuan is still black sesa filling.
The Leisha Yuan made with black sesa filling is delicious, fragrant, sweet, and glutinous, and it was beloved by the socialites of old Shanghai.
Lin Xu put the non-stick pan for making sweets on the stove, poured in the cleaned black sesa, and turned the heat to dium-low, stirring constantly to dry the surface moisture, bringing out the aroma.
Keep going until the black sesa makes popping sounds, then take it out to cool.
This step can also be replaced with pre-made black sesa powder, but compared to the sesa powder, homade toasted black sesa is more fragrant and tastes better.
While cooling the black sesa, Lin Xu fried so cornstarch in the non-stick pan.
This will also be added to the filling.
With the addition of toasted cornstarch, the rice ball filling has a molten texture, similar to the filling of sugar triangles where cooked flour is added.
However, compared to cooked flour, toasted starch not only has fragrance but also tastes smoother and pairs well with the lard black sesa rice balls.
The cornstarch is fried until slightly yellow, then spread on a tray to cool.
By now, the black sesa is almost cooled, place it in the grinder, ground into powder.
Then pour it out and sieve it.
When making similar powders, this step is essential.
After sieving, the powder is finer, and the taste is better.
Whether a dessert is delicious or not, besides the seasoning, details are also crucial.
After sieving, pour the sesa powder into a basin, and sieve the freshly fried cornstarch to remove any clumps, that’s it.
After completing these preparations, you can start making the filling.
With about 200 grams of black sesa powder in the basin, Lin Xu added 150 grams of icing sugar, kneaded and mixed it, letting the black sesa powder and icing sugar blend into a dough.
The reason for using icing sugar is that it dissolves easily, mixes better into the filling.
If granulated sugar is used, there might be so undissolved sugar when the rice balls are cooked, affecting the texture slightly.
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