Stop pretending, I am the God of Cooking and I am showing off my cards!

"The famous Lotus Suhei, I actually saw it in real life!"

"It's not surprising to see her. The key is that she's so good-looking. It's hard to find a few on the Internet."

"That's right, the lotus cakes made by the boss have really stretched petals. I don't know how much better than those flowering steamed buns on the Internet."

In front of the booth on the second floor, everyone looked at the lotus cake on the table, but no one tasted it.

It's so beautiful, it's so beautiful that people can't bear to eat it.

So everyone took photos over and over again, posted them on WeChat Moments, and posted on topic updates, so that everyone could see the lotus cakes made by their boss.

Shen Baobao was sitting in the crowd and wanted Lin Xu to teach him how to do it.

But thinking about the difficulty of this delicacy, I immediately gave up.

Although Yan Bao, a helpless assistant, is not around this time, this lotus cake looks very difficult. Forget it, let's just be a quiet and beautiful girl.

downstairs.

Lin Xu stood in front of the aquarium holding Dundun in his arms, looking at the various fresh fish swimming inside, and asked in a low voice:

"Er, do you want to eat fish? If so, I will steam one for you tonight, but you have to help me win a better prize, otherwise I will eat chicken breast tonight."

If we put it aside, I would definitely have fun with Dundun for a while and then take advantage of the situation to draw the lottery.

But we are still busy upstairs today, and the little guy is a little exhausted, so I will keep the story short and get to the point.

Dundun stretched out his paw and placed it on Lin Xu's hand.

It was clear that father and son were on the same page.

Lin Xu grabbed Dundun's paw and said silently in his heart:

"lottery!"

Soon, the lottery board came to mind.

After the turntable rotates, a new button appears next to the lottery button:

[Draw all prizes]

All awards?

Today I will be sampling three dishes and one cooking technique.

If you smoke them all at once, it is indeed much more convenient than doing them one at a time.

In this case, let's just stew it in one spoonful.

It happened to save myself and Dundun time.

After choosing to draw all the prizes, the carousel slowly stopped.

Soon, the system prompt sounded in my mind again:

"Congratulations to the host for obtaining the perfect lost dish - silver bream soup; the perfect griddle dish - griddle cauliflower; the perfect raw and pickled dish - drunken crab; the perfect cooking technique - dry roasting."

this……

Is this gone?

I feel that this lottery is quite ordinary. Silver bream soup is just a soup dish, and drunken crab is a dish that, except for people in the Yangtze River Delta area, will eat it and cause diarrhea among outsiders, right?

He looked at Dundun in his arms and asked:

"Er smash? Are you too tired from filming these two days?"

Dundun flashed his paws, as if he would scratch you if you don't send me back to sleep. Lin Xu couldn't help but sigh. It seemed that the little guy was really tired.

But it’s okay, at least it has the hot-pot cauliflower, one of the top five best-selling dishes in the restaurant.

Not a loss either.

The Lin Kee Rice Killer Team has a new member.

As for the silver bream soup and drunken crab, let's put them aside for now, maybe they will be used someday.

On the other hand, the dry-roasting technique, although it is an unpopular technique, is also a little killer of rice in the growing period. For example, the dry-roasted fish in both Shandong and Sichuan cuisines, apart from the shortcoming of fish bones, is also very good at serving rice.

When you have time, go to Diaoyutai to discuss with Chef Song or Chef Dai. They are both good at cooking dry-roasted fish. Let’s see if there are any shortcomings and deficiencies in the level of perfection you have mastered compared with the two state banquet chefs.

After sending Dundun back to the service desk, the little guy immediately got into his hut with his tail raised, turned over and lay down on his own blanket, and fell asleep with his belly exposed.

Back upstairs, as soon as they came out of the stairs, they saw Shen Baobao and others holding a small plate and tasting the lotus cake in small bites.

They didn't bite into it violently, but instead tore off the petals along the bottom.

Each time I tore off a piece and put it into my mouth, it made a crunching sound as soon as I chewed it.

"Wow, it's so crispy. It's even crispier when you eat it than eating banana leaves or steamed buns."

"And the petals are so thin, like cicada wings."

"The petals alone are so delicious, I really don't know how delicious the filling is."

"I have to taste it slowly and eat the petals piece by piece before eating the filling."

"Well, the delicious food should be put at the end."

"..."

Listening to everyone's discussion, Lin Xu couldn't help but smile bitterly.

The lotus cake must be eaten with the filling, so that you can feel the layers of crispy and delicious petals. If you eat them one by one, it will have no taste.

This is just plain low-gluten flour mixed with a little bit of powdered sugar and lard.

When you eat it, there is only a hint of sweetness in your mouth, and the essence of eating lotus cake is completely lost.

"You guys, don't eat like this. It's a waste of my skills. I might as well just fry some banana leaves."

Lin Xu walked over, picked up a lotus cake, and bit off half of the flower in one bite. The layers of crispy petals formed a strong contrast with the soft and sweet coconut custard filling.

The sweetness of the filling is completely diluted by the crispiness of the petals, and eating the petals is no longer monotonous.

One delicacy, two tastes, perfectly paired together.

If you take it apart and eat it, you won't be able to taste the strong contrast in texture and the wonderful feeling.

Seeing Lin Xu eating like a waste, a look of "How could he be so cruel" flashed across everyone's faces.

Such a beautiful flower was eaten like a cow chewing a peony.

"Don't look at me like that, that's how this thing tastes."

Lin Xu took another bite of the lotus cake in his hand. In an instant, only one petal of the original six-petal lotus was left, and only a small corner was left in the center of the filling.

Seeing that he was eating so happily, Baobao Shen took a bite of the flower in his hand, and his eyes suddenly widened:

"It's really delicious to eat like this. You don't want to eat it, right? How about we change it?"

She exchanged the lotus she had bitten with everyone, but was rejected by Mr. Dou, Mr. Shu and Director Zeng.

Geng Lele didn't eat at the moment, but sat in the booth next to her. She carefully used her mobile phone to take a short video of the lotus cake on the table, and then posted it in her circle of friends:

"Last time at the college entrance banquet, Brother Xu said he would make lotus cakes for me. I thought he was teasing me at the time, but I didn't expect it to be true. It's great to have a brother. It's a pity that my grandfather was a step ahead of me and joined Brother Xu. I cried. Chirp~~~”

Soon, classmates and some familiar netizens started liking and commenting on it.

First of all, Li Qiang is still busy earning overtime pay during the National Day:

"What kind of complicated seniority is this?"

Geng Lele replied with a loud voice:

"You are of a seniority who can stay at Lin Kee all day long during the National Day without having to work overtime."

Brother Qiang: "..."

Now instead of mocking my hair, I started mocking my overtime work.

Damn it, it's my turn to cry this time.

The others didn't pay much attention to the text, they all praised the lotus flower cake for its beauty.

"Lele, this lotus cake is so beautiful. When will Lin Ji release the new one?"

"I really want to have a taste. Does Boss Lin still need a sister? Does he like a tea girl or a cute girl? I can dress up as a girl."

"Hey, it's definitely fake, unless you let me have a taste."

"It's not just for the sake of eating, so I just ordered two packs of Wangwang small puff pastry, which is no better than lotus puff pastry [lemon] [lemon] [lemon]"

While Geng Lele was watching, he found that Professor Cui, who was responsible for the daily teaching of the smart class, gave a thumbs up.

Um?

teacher?

Didn't he return to Shanghai during the National Day?

The little mushroom head immediately clicked on Cui Qingyuan's profile picture and sent a message:

"Teacher, are you still in the capital? Come to Linji and eat lotus cakes. One bite will remind you of your first love."

Cui Qingyuan, who was sitting in the study playing with the computer, saw the news and immediately grinned.

Other students shunned the teacher when they saw her, but this girl was better off teasing the teacher instead.

Is my first love still paved with delicious food?

It's always been in my mind.

After thinking for a while he replied:

"I'll go there to get some food in the evening. I'm still waiting for a courier and I can't leave."

After receiving the news, Geng Lele immediately said:

"Then I'll ask Brother Xu to leave some lotus cakes for you. He doesn't make this kind of delicacy very often, so you have to eat it when you catch up. Otherwise, you may have to wait until when to eat it next time."

"OK."

After replying to the message, Geng Lele took another look at the updates in his circle of friends, and then picked up the great-looking lotus cake in front of him.

Take a big bite and bite off half of the lotus cake.

Hey, Brother Xu is right, lotus cakes have to be eaten this way to be delicious.

On the booth next to them, several beauties who had just eaten slowly like Lin Daiyu was eating flower petals, now opened their mouths and ate the lotus cakes in their hands as if they were destroying flowers.

Lin Xu, on the other hand, had already eaten a whole lotus pastry and was about to go back to the kitchen to find a way to dispose of the unused water dough skin and pastry.

Don't leave pastry and water-based dough for too long, otherwise dehydration and oil loss will occur.

Back in the kitchen, Lin Xu looked at everyone and asked:

“Besides making lotus cakes, what else can this water-based dough and puff pastry do?”

This question made everyone a little confused. You are the master in the white case. You are asking us this, which is somewhat over the top.

At this moment, Ji Minghui was communicating with Wei Qian about the quantity of fried noodles to be used in the evening.

He looked at the pink and oily skin in the basin and said with a smile:

"If the boss is not afraid of trouble, he can try making some hydrangea cakes, which are the same as the lotus cakes, but more complicated than the lotus cakes and look better."

Hydrangea cake?

Lin Xu was a little confused.

what is this?

Another palace snack?

He searched the Internet with his mobile phone and finally found a picture of hydrangea pastry. The laminated pastry was woven into a cake base according to the weaving method, and then the filling was wrapped, and then slowly lowered into the oil pan. Fried.

Just by looking at the appearance, you can tell that this is definitely more difficult than the lotus cake.

But this good looks...

Baby Shen will probably like it very much, right?

Lin Xu thought for a while, searched for the hydrangea cake recipe in the points mall, and exchanged the points for an excellent recipe.

If you try it rashly, you will most likely overturn.

To be on the safe side, it would be more appropriate to exchange it for a cooking technique.

After redeeming it, he quickly learned how to make hydrangeas cake.

Like lotus cake, this snack also needs to make the filling first.

There weren't many ingredients suitable for making fillings in the kitchen at the moment. Lin Xu took a look and saw some steamed pumpkins, which were prepared for the pumpkin soup to be used in the evening.

There is actually pumpkin, so let’s make pumpkin filling.

I’ve never made pumpkin filling snacks before, so I’m going to give it a try today.

According to the amount of dough, I took a small half pot of pumpkin, took an iron spoon, and crushed these soft, glutinous and sweet pumpkins into pumpkin puree.

You need to be patient with this step, the pumpkin needs to be crushed thoroughly before you can make the filling.

After grinding everything into a puree, pass the pumpkin through a fine-mesh sieve to filter out some of the plant fibers and unpeeled pumpkin skin.

The purpose of this is to give the pumpkin filling a smoother texture.

After filtering, prepare some light cream and some soft white sugar, then set up a wok, heat the wok first, add cold oil to slick the wok, then pour it out, heat it again, and continue to slick the wok.

When frying mushy ingredients, be sure to slide the pan several times to effectively prevent sticking.

After sliding the pan, add a spoonful of lard to the pan, heat it over high heat, then pour in the filtered pumpkin filling and start stir-frying.

In this step, you need to stir-fry out the aroma of the pumpkin, and at the same time stir-fry the water out of the pumpkin to make the pumpkin more viscous and more suitable for filling.

At first, the pumpkin and fat did not mix, but as it was fried, the fat seeped into the pumpkin filling.

When the pumpkin is stir-fried until it becomes fragrant and thick, pour in the white sugar, then add some light cream to increase the milky aroma, and continue to stir-fry.

When the pumpkin is slightly dry and doughy, turn off the heat and remove from the pan.

Spread the pumpkin filling on a tray and bring it to the cold storage to speed up the cooling of the filling.

Taking advantage of this time, Lin Xu took out the pink water-oil skin from the basin and kneaded it to prevent it from fermenting if it remained standing.

After kneading it, he mixed some light green watery dough with matcha powder to match the pink dough.

The light pink and light green dough are placed together, giving people a small and fresh feeling.

Looks better than pink alone.

The two types of dough were ready, and Lin Xu took out the dough and kneaded it again.

Start making.

First roll out the two kinds of water and oil dough into a rectangular piece of dough that is ten centimeters wide and twenty centimeters long. Then roll the pastry into the same size, and then divide it into two parts from the middle.

Place half on the pink oily skin and the other half on the light green oily skin.

Fold the water and oil dough in half and wrap the pastry.

When wrapping, use a rolling pin to roll out the surrounding edges to prevent the pastry from seeping out of the dough.

Then fold the two ends in half toward the middle, and then fold it in half again along the middle. Use a rolling pin to roll the dough into a rectangular shape. After rolling it out, fold it in half again, and then place it under plastic wrap to relax.

Fold both pieces of dough in half and take out the pumpkin filling that is drying in the cold storage.

Now that the pumpkin filling is no longer hot, use your hands to roll it into balls of about 30 grams each.

After kneading, place it on a tray, cover it with plastic wrap, and continue to put it in the cold storage to cool down.

Outside the kitchen, Baby Shen sat on the booth and ate two lotus cakes. After feeling a little tired, he asked Che Zai to go to the small kitchen to put some chestnuts fried in the morning and eat them while peeling them.

Ever since there were special stones for frying chestnuts, a pot of chestnuts or cashews and other nut snacks would be fried almost every day in the store.

"Che Zi, what are Xu Bao doing in the kitchen?"

"The boss is preparing to make pumpkin-filled hydrangea cakes. To match the light pink dough, he also mixed some light green ones. I don't know what hydrangea cakes are, so I'm waiting to eat them."

Hydrangea cake?

Ranked first in the hot search today, is Xu Bao preparing to cheat?

"Oh, with a husband like this, when will I be able to lose weight?"

Shen Baobao let out a long sigh, his eyes full of happy melancholy.

Zeng Xiaoqi and Dou Wenjing, who were eating chestnuts, suddenly tasted the strong lemon flavor from the hot chestnuts.

Even the boss lady started to visit Versailles.

What to do with this day?

in the kitchen.

Lin Xu folded and rolled the dough several times, and finally rolled it out into a thick dough sheet ten centimeters wide, one centimeter deep, and more than ten centimeters long.

The thicker the dough piece, the more obvious the hydrangea effect will be.

Roll out the cooled pumpkin filling and start making it.

First use a kitchen knife to cut the two kinds of dough into two millimeter thick slices. After cutting, start to weave the hydrangea shape.

Spread a pink dough sheet on the work surface, and then interlaced the light green dough sheets one by one with this dough sheet.

Put one light green dough piece on top and one on the bottom. Sandwich the pink dough piece in the middle and press it gently to combine the two dough pieces.

Then fold all the light green dough pieces underneath, take a pink dough piece, and place it next to the first pink dough piece.

Then turn the upturned light green dough piece down, and at the same time turn up the light green dough piece underneath the pink dough piece, and put another pink dough piece according to the steps just now.

Just like this, I kept staggering it until the ten pink ones were finished, and it was just the end.

Put a small bowl on the braided dough sheet, press it hard, and press out a circle on the square dough sheet. Remove the surrounding corners to obtain a round braided dough sheet.

Use a rolling pin to roll the round dough piece, especially the cut edges. After rolling, place a pumpkin ball in the middle, wrap it up like a bun, and pinch the closing edge.

A pink and light green hydrangea cake is ready.

Following this method, Lin Xu made all the hydrangeas.

And the cut off scraps are not wasted. Just pinch a few together and twist them in circles to become a colorful twist.

After everything is ready, heat up the oil and continue frying.

Unlike the lotus cake, the hydrangea cake has a thin outer layer and does not need to be opened, so it can be fried directly in 50% hot oil.

Soon after the hydrangea pastry is placed in the oil pan, the dough on the surface begins to expand.

This is not because of fermentation, but because the dough is shortening, causing the dough pieces to begin to expand, which makes the loose gaps in the intersection of the dough pieces fill up all of a sudden.

And the hydrangeas also have that feeling of being overlaid on each other.

Among Chinese pastries, hydrangea cake is relatively difficult to make.

However, once you understand the method thoroughly, it is not difficult to make it, especially the knitting process. For obsessive-compulsive disorder, this is simply a welfare.

While he was busy in the kitchen, a courier boy drove a courier truck downstairs below the teachers' dormitory building of Tsinghua University. Shortly after dialing the number, Cui Qingyuan hurried from the corridor.

"Cui Qingyuan, right? Please tell me your last number on your mobile phone."

The courier boy said as he unloaded several cartons from the car.

"7866...please ask, what's in this? A friend sent it to me. He just told me to wait for the courier in the dormitory, but didn't say what it was."

The little brother looked at the box and said:

"They seem to be crabs, from Yangcheng Lake."

Crab?

Cui Qingyuan looked at the several cardboard boxes on the ground that were bigger than the bedside table, dumbfounded. Boss Yan, why did you send me so many crabs?

Do you think I'm a good cook?

I just casually said in the circle of friends that hairy crabs are going to be on the market, please send me so many crabs.

Let’s talk about sea view villas. Are you afraid that you will just buy several of them?

He looked at the box on the ground worriedly.

How to eat so many crabs?

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After 12 o'clock in the evening, the double monthly ticket event will officially start. Everyone can vote at that time. Who can reach the top depends on the three days of double time at the end of the month.