Is there something wrong with making food a beast?

Chapter 32 Desserts Made of Lard

Make a dessert that makes Su Zhi happy?

Qin Lang blinked, then turned to look at Su Zhi who was beside him.

Obviously, this question is full of uncertainties.

It can also be seen from the evaluation she made after tasting the daisy ripple cake last night that she is very picky when it comes to desserts.

After knowing Song Hui's identity, Qin Lang understood Su Zhi's behavior yesterday.

The question is, facing such a little girl, what kind of dessert should be made to make her happy?

"May I first ask Su Zhi what kind of desserts he likes?" Qin Lang asked cautiously.

"Yes." Song Hui nodded.

"Su Zhi, what kind of dessert do you like? I'll make it for you." Qin Lang bent slightly, leaned in front of Su Zhi and asked.

"This..." Su Zhi knew that the more detailed he said at the moment, the more he could help Brother Qin Lang, and after thinking for a moment, he said, "I like crispy desserts with a strong fragrance, it would be even better if they are delicate and beautiful. "

Crisp, rich in flavor and delicate in shape.

Qin Lang nodded slightly.

Although the layer of caramel in the creme brulee can be considered crispy, this is probably not what Su Zhi wanted.

Soon, Qin Lang had an idea.

"Then just wait for a while, I'll give you a taste when I'm done." Qin Lang touched her little head with a smile, then stood up and looked at Song Hui, "I've decided what to do."

"Follow me." Song Hui nodded slightly, and then led Qin Lang into the kitchen, "There are common dessert ingredients and kitchen utensils here, do you need anything else?"

"One ingredient is missing." After reading all of them, Qin Lang said with some embarrassment, "I need pork suet, about a catty."

"Pork suet?" Song Hui blinked.

It was the first time she heard that this thing was needed to make desserts.

Most of the animal fats she uses in desserts are butter.

But Song Hui didn't ask much, and immediately called the food market.

After a while, she put down the phone and looked at Qin Lang, "It will be delivered in 3 minutes."

"Okay." Looking at Su Zhi who poked his head out of the kitchen door and looked at her concerned, Qin Lang smiled at her, "Don't worry, it's fine."

Three minutes passed quickly. Song Hui received a call and went out. When she came back, she put a bag of high-quality suet on the counter.

"Looking forward to your performance."

After preparing all the ingredients for the challenging Qin Lang, Song Hui walked out of the kitchen and dragged away Su Zhi who was still poking around.

In the huge kitchen, only Qin Lang and Dan Bao were left.

"We're about to start." Qin Lang took a deep breath, and put the lard on the cutting board, "The first step is to make the lard first."

For conventional desserts, the fat used is indeed butter, and lard is more used for cooking dishes.

But there is a huge dessert branch in which butter is almost absent.

That is traditional Chinese dim sum.

There is lard in this world, but it is concocted.

That kind of lard didn't meet Qin Lang's needs, so he could only boil it now.

"Google?"

Dan Bao leaned forward and looked at Qin Lang who was busy, with a curious look on his face.

What are you going to do today?
"A kind of dessert called lotus cake." Qin Lang cut pork suet into mahjong-sized pieces with a knife like flying, and then introduced, "I think it should be able to meet Su Zhi's preferences."

Lotus flower cake...

Danbao memorized the name half-understood, with anticipation in his eyes.

As long as it is made by Qin Lang, it must be delicious!

Bring the pot to a boil with high heat, put lard suet into the pot with cold water, and add cooking wine.

Seeing Qin Lang's familiar blanching action, Danbao was a little confused.

"Google?"

Is this dessert or cooking?

"You reminded me." Qin Lang smiled, "After the lard is fried in pork lard, what is left is fragrant lard residue. Sprinkling with a little salt is a rare delicacy."

what? What?
Eggboy's eyes lit up.

What is delicious about lard residue?

His own imperial chef is really amazing.

want to eat!

While one person and one soul communicated, the water boiled under the fire, a large amount of water mist appeared on the surface, and a trace of foam was clearly visible.

The purpose of blanching is to remove the peculiar smell and blood foam in the lard, and make the boiled lard more white and delicate.

After the water boiled for about 1 minute, Qin Lang skimmed off the foam, took out the lard suet, added fresh water and put the lard suet in the water.

Seeing Dan Bao's expectant expression, he smiled, "Soon, now let's prepare the onion and ginger."

"Gudu!"

It's my session!

Dan Bao regained his energy, leaned in front of the green onion and ginger that Qin Lang took out, and blew vigorously.

Full of freshness!

"It's great." After Dan Bao used his food skills, Qin Lang gave encouragement in a timely manner, and then began to cut green onions and ginger into slices.

Refined lard is used to make lotus flower crisps, so you don’t need too much green onion and ginger, just add an appropriate amount in the middle and late stages of refining lard to remove the fishy smell.

While chopping the onion and ginger for later use, the water in the pot on the other side boiled again under high heat.

Pork suet floated on the surface of the bubbling water, accompanied by a rising mist, one could faintly smell the scent of lard.

Qin Lang changed the fire to medium and low, and patiently stirred it with a spoon.

Over time, the water mixes with the lard incorporated into it, taking on a milky color.

The water in the pot is getting less and less, and the water mist that comes out is still thick, but the scent of lard contained in it is becoming more and more mellow.

Danbao couldn't help but leaned up to sniff it, and then involuntarily drooled.

What a delicious lard!

Seeing Danbao's greedy appearance, Qin Lang patted its ear with one hand, "When the water mist subsides, it means that the water in the pot is about to boil dry, and the lard will be boiled faster later. a lot of."

Because Qin Lang did not release much water, this stage came very quickly.

Under Danbao's expectant gaze, the water mist in the pot really became thinner and thinner.

Accompanied by the strong aroma of lard, the milky white turbid liquid in the pot gradually turned into clear lard, and the lard also shrunk visibly with the naked eye.

Add the scallion and ginger prepared before and simmer slowly over low heat. Keep pressing the lard with the sieve, scoop up the pure lard in the sieve and put it in a container prepared aside, and soon a large bowl will be filled.

The lard suet in the pot also turned into lard residue, which was mixed with fried onion and ginger, and was filtered by Qin Lang and placed on a side plate.

After sprinkled with salt, he picked up a piece and put it in his mouth. Feeling the crispy, crispy and hard texture and rich aroma, he nodded with satisfaction.

Just out of the pan, the taste is just right.

Qin Lang put the dinner plate in front of Danbao who had already started to swallow his saliva.

"Try it?"

"Gududu!"

Danbao cheered, and a hungry egg rushed to eat.

Not caring about enjoying the delicious egg treasures, Qin Lang looked at the table beside him.

Next, it's time to make lotus crisps.
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Contents of Easter egg chapter at the end of this chapter:

【Refined lard】

(End of this chapter)