bookcurios Chapter 256 Preparing to Make Qing Tuan 2
Chapter 256 Preparing to Make Qing Tuan 2
"Grandma, I want fifteen salted duck eggs." As soon as Shen Qing and his group arrived at the market, they saw the old woman selling salted duck eggs.
He still had that brown handkerchief covering his head, and he called out to each person he passed.
"Ya Dan... Salty Ya Dan!!"
"Grandma, I want fifteen salted duck eggs." Shen Qing squatted down in front of his mother-in-law and said, pointing to the salted duck eggs in front of her.
"Ya Dan... Salty Ya Dan!!" The old woman was deaf and didn't hear her.
"Grandma, I want fifteen salted duck eggs." Shen Qing walked up to his mother-in-law, leaned down and shouted in her ear at three times the volume he usually used.
Only then did the mother-in-law realize that they had come to buy duck eggs.
"Do you want some salted eggs? They're all sizzling with oil!"
"Fifteen!" Shen Qing shouted.
"Yes."
"How many?"
"Fifteen!!" Shen Qing's face turned red.
"How many?"
"Fifteen!!!" Veins bulged on Shen Qing's neck.
"You need 125? I don't have that many." The old woman began counting the salted duck eggs in her basket.
One, two, three... thirty.
"I only have thirty here."
"We only need fifteen!" Xiao Qi patted Shen Qing, telling him to take a break, and then went on stage to shout.
"You want them all! Okay, I'll pack them up for you." The old woman took out a banana leaf that she had prepared and put the salted duck eggs in it.
"Grandma, we only need fifteen!!!" Xiao Qi continued to plead.
"What? I understand."
In the end, Shen Qing and Xiao Qi had no choice but to buy all thirty salted duck eggs.
The mother-in-law looked at the two little boys who had arrived full of energy, but when they left, she seemed to be out of breath and could barely walk.
These two little boys are not only deaf, but also in poor health and somewhat weak. Luckily, I had just been careful.
These two little boys clearly can't lift 125 salted duck eggs; 30 would be just right.
She shook her head and pulled out more than thirty salted duck eggs from behind her.
"Ya Dan... Salty Ya Dan!!"
Shen Cao poured the half of the mugwort used for making qingtuan into the pot of boiling water, and then sprinkled a spoonful of baking soda into the pot (which she had secretly transferred from the storage warehouse).
After boiling for a while, once the mugwort was cooked, she took it out and put it into the prepared cold water to rinse off the excess baking soda on the surface.
Then, take out the mugwort, drain the water, and you will get small balls of squeezed-dry mugwort.
She put the mugwort ball into the stone mortar she had used to pound rice cakes, and pounded the mugwort into a paste in the same way she pounded rice cakes.
Boom boom boom, like this, like that, the mud is smashed.
Lai Cai watched from the side, wagging its tail excitedly. Its master was really something else.
Having prepared the mugwort mud, Shen Cao also made the qingtuan wrappers.
Looking at the green dough in front of her, Shen Cao nodded in satisfaction. The green dumplings would become even greener after steaming for a while.
She could almost see countless round, plump green rice dumplings beckoning to her.
Shen Wan squeezed her wrist. "Sister, is this red bean paste ready?"
Shen Cao looked at the red beans that had turned into a paste and nodded.
Xiaoqi, Shen Qing, and Xiaoqiao held up their hands, which were covered in duck egg oil, and said, "Sister, the yolks are already peeled."
Wei Siyu wiped the meat splattered on her face with her hand. "Cao'er, this meat splatter is good."
Shen Cao looked at them and took out the lean meat that had just been stewed and cooled. "Now shred this meat into strips."
"Don't eat secretly!"
The group looked at each other, then took the shredded meat from their mouths.
After peeling the taro, Li Xiaoyu joined them in shredding the meat.
One, two, ... countless, each one distinct.
"Let's have a competition to see who can tear it the fastest." Xiaoqiao really wanted to have a competition.
In the afternoon, when she was peeling garlic, no one challenged her to a competition, and she always felt like something was missing.
"it is good."
By the time Shen Cao finished making the milk jelly, the shredded meat had also been shredded.
Making milk jelly is very simple. Just mix milk, cornstarch and sugar evenly, then cook over low heat while stirring until it becomes smooth and thick.
Pour the cooked milk mixture into a clean bowl and put it in an ice cellar to chill for a while to make milk jelly.
She used the shredded meat to make meat floss.
Pour the shredded meat into a clean pot, add some soy sauce, sugar, and oyster sauce for seasoning, and dry the surface moisture of the meat shreds to get delicious meat floss.
Add the pork floss to the mashed duck egg yolks and mix well. The salted egg yolk and pork floss filling is now ready.
Then they rolled them into bright yellow balls. Shen Cao smelled his hands, which were covered in duck egg yolk oil. It was salty, fresh, and fragrant. He couldn't help but lick them. So delicious!
I changed to a clean pot, poured the steamed and mashed taro paste into it, and then added white sugar, lard (no butter), and milk.
It must be said that, thanks to the richness of milk today, she didn't add cream, but the resulting milk jelly was even richer in flavor than the one she made with cream in her previous life.
She slowly stirred all the ingredients in the taro paste over low heat until they were evenly mixed. She took a bite with her chopsticks and added some more sugar.
The smooth texture of the taro paste, combined with its subtle sweetness and rich milky flavor, almost made her unable to resist.
Once the taro paste has cooled, the milk jelly will be ready.
First, divide all the taro paste into small balls of equal size, then cut the milk jelly into small pieces.
Flatten the small taro balls, wrap them with a small piece of milk jelly, and then roll them into large taro balls of equal size.
The fresh milk and taro filling is ready. After steaming, take a bite and the milk jelly will melt back into the previous smooth milk paste, with a layer of taro paste flowing out.
It tasted absolutely delicious.
There were still a few small taro balls that weren't wrapped in milk jelly, so Shen Cao filled each one with a salted egg yolk. The salted egg yolk and taro filling tasted pretty good too.
For the last filling, she planned to make bamboo shoots, minced meat, and shiitake mushrooms.
She poured the chopped minced meat into the pot and stir-fried it until it changed color. Then she added chopped garlic, ginger, and scallions and continued to stir-fry until fragrant.
The minced meat, infused with the aroma of garlic and scallions, already had a first layer of flavor despite not having any added seasonings.
She continued cooking until the moisture in the minced meat evaporated and the transparent lard was clearly visible at the bottom of the pan. Then, she skillfully added soy sauce, sugar, pepper, oyster sauce, and other seasonings.
Then I added the previously soaked and chopped shiitake mushrooms and bamboo shoots.
Stir-fry until all the ingredients are fully combined. At this point, the filling has a second layer of flavor—the aroma of meat, soy sauce, mushrooms, and bamboo shoots.
Because of the high temperature, the various seasonings are only initially blended.
To ensure they blended well, Shen Cao poured the mushroom soaking water into the pot again and then covered it with the lid.
Continue to wait for the combined effects of high temperature and time, so that the final top layer of flavor can be obtained—the aroma of meat, soy sauce, mushroom, and bamboo shoots fully blended together.
After a quarter of an hour and the double baptism of high temperature, the filling is fully integrated, and the flavors of each ingredient are perfectly combined.
Shen Cao took a small bite, and it was incredibly fresh and fragrant, with the unique flavor of shiitake mushrooms that lingered on her lips and teeth.
As soon as Ji Lingfeng stepped into the courtyard, he smelled the fragrance floating in the air.
It has a sweet, milky aroma, a meaty aroma, and what attracts him most is the rich flavor of shiitake mushrooms and bamboo shoots...
He took a deep breath, and tears of emotion streamed down his face.
What was it that he came to see Shen Cao about?