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

“It’s number one on the hotly discussed list!”

After washing up in the evening, Shen Jiayue sat on the bed. She originally planned to glance at her phone again before going to bed, but she didn't expect that the newly posted video would reach the top of the hot discussion list.

The hot discussion list is different from the popularity list.

The popularity list requires a high number of views, while the hot discussion list requires a lot of comments.

In the past, the hot discussion lists were generally dominated by emotional short videos, as well as some short videos about cars and technology. After all, these types of topics are relatively high-profile.

It is said that in the comment area of ​​short car videos, any discussion of range-extended engines can have thousands of comments.

Shen Jiayue didn't expect that just a video of how to make red bean paste filling, which was posted less than two hours ago, would actually arouse heated discussions among netizens.

Lin Xu came out of the bathroom wearing a nightgown. After feeling that my hair had been dried, I was ready to go to bed.

He smiled bitterly and said:

"This has nothing to do with red bean paste. Now the comment area has completely become a battlefield between the salty and sweet parties... Lele's words have a really big impact."

He lay on the bed, flipping through the comments section with his phone to see if netizens had any radical comments.

If there are any, delete them to avoid causing other chain reactions.

But after browsing for a while, I found that everyone was mainly joking, and most of them were doing it for fun. After all, for most netizens, arguing is not important, having fun is fun.

"Xubao, why can Lele's words cause such a big reaction?"

Shen Jiayue leaned over and looked at Lin Xu's mobile phone together.

"The main reason was that people from the Sweet Party and Salty Party were all there at the time, and their emotions were aroused, so just one sentence could get everyone involved in the discussion immediately... In fact, it was not just the Sweet Party and Salty Party that had disputes, there were other disputes as well."

"Huh? Where?"

Lin Xu took his mobile phone, opened the Zhetian bar and said:

"Just post a post here saying that Ye Fan is not as good as Emperor Huangtian, and it will reach a hundred floors in an instant... Go to the Perfect World post and say that No. 10 can't beat Ye Hei, it's the same."

Shen Jiayue doesn't read much online articles, so she doesn't know about the struggles in this circle.

But she really wanted to try it.

Everyone Lele has started a struggle between the salty party and the sweet party. If he doesn't do something, he always feels that he is sorry for the name of the sand sculpture team.

However, just as she was about to take action, Lin Xu took her mobile phone and put it on the bedside table and whispered:

"Baby, it's getting late..."

Shen Jiayue wrapped herself in a quilt and looked scared:

"You...what do you want to do? I'm still a child...can...can you please don't touch me?"

Lin Xu: "..."

Why is it still being performed?

He hugged Baobao Shen's slender waist and said:

"So what if I touch it?"

"Oh, that's not how it was played!"

Shen Jiayue loosened the quilt wrapped around her body and said with some dissatisfaction:

"Your acting skills are really bad, look at me..."

The girl turned over, rubbed her hands and smiled evilly at Lin Xu:

"Xubao, it's getting late..."

Lin Xu saw that she was quite addicted, so he wrapped himself up in a quilt:

"You...what do you want to do?"

Shen Baobao pulled away his quilt and acted like a female gangster:

"What are you doing? I'm going to kill you today!"

After saying that, he pounced on Lin Xu.

…

In the morning, Lin Xu gently took away Shen Baobao's pink lotus-like arms, and then moved away her delicate and fat-free thighs. Just as he was about to get up and get out of bed, the girl opened her eyes:

"Smelly Xubao, you are so bad."

Lin Xu kissed her gently on the face:

"Get some more sleep, I'll get up and make breakfast first."

"No, I have to get up too, otherwise my mother will come and lift my quilt again later... Xiaoxu, wait for me to change my clothes!"

"嗻!"

Lin Xu got up and immediately followed Old Buddha Shen's instructions and took out a set of royal blue sports bras and a set of winter outdoor sportswear from the closet.

I'm going to do aerobics upstairs with my mom later, so I have to wear sportswear.

After exercising, take a shower and change into clothes for the day.

After washing up, the young couple came out of the master bedroom together, which made Han Shuzhen a little surprised:

"Hey, the sun is out in the west? My big sleepy dog ​​actually got up without waiting for prompting. It's really strange."

Shen Jiayue held up a small Bluetooth speaker that played music and said:

"I have never slept in. I just wanted you to find the feeling of waking me up when you were a child. ...Sister Shuzhen, take advantage of the good air outside and let my captain take you to dance a difficult fat-burning dance." Hold."

Han Shuzhen was accustomed to her daughter's smallness, so she said to Shen Guofu:

"Old Shen, don't think about playing the game console, come up quickly with the skipping rope... By the way, Xiaoxu, all the cat litter has been shoveled, and the little guy also drank water. You can just feed it directly later. "

"OK."

The family of three went upstairs to exercise, and Lin Xu came to the kitchen and started preparing today's meal.

Take out the frozen rice from the refrigerator last night and use the quick porridge method. Put it into a casserole and start to cook the rice porridge. Add a little lard while cooking to increase the taste and aroma.

Then take the soaked prunes out of the basin, squeeze out the water and wash them twice to remove as much impurities as possible from the leaves.

Wash and squeeze dry again, then chop into pieces.

After the pickled vegetables are ready, take out a piece of Xuanwei ham and cut it into fine pieces.

Lin Xu set up the oil pan and started frying the fillings.

When using pickled vegetables as stuffing, you need to stir-fry them first to bring out the smell of pickling and fermentation, making the pickled vegetables more fragrant, and after frying, the texture will be crisper.

Pour some cooking oil into the pot and heat the oil. Based on the amount of remaining glutinous rice balls, Lin Xu added half of the prunes to the pot and stir-fried over high heat.

The cooking oil has the aroma of peppercorns, star anise, onions, ginger and garlic, so you don’t need to add any other ingredients, just add a little bit of white sugar for freshness.

Stir-fry the prunes until fragrant, then add the diced ham and stir-fry, mix the stuffing evenly, and let the heat in the pot bring out the aroma of the ham.

Then, the stuffing is taken out and placed on a plate to dry.

Take out the remaining glutinous rice balls from the refrigerator last night, knead them once, and when the pickled vegetables are almost dry, start wrapping them.

Divide the glutinous rice into small pieces, roll them out thinly, fill them with prune filling, wrap them up, and then roll them into small cakes again.

After everything was wrapped, Lin Xu looked at the time and did not fry it immediately. Instead, he planned to cook the vegetable porridge first.

Only ten minutes have passed since I walked into the kitchen. If I fry it now, it will be cold by the time I eat, so it is better to wait first.

There is a saying that northerners may not be used to salty glutinous rice cakes, but this thing is really quick to get started with, from preparation to frying, it only takes about ten minutes.

Although this is because the glutinous rice balls were steamed in advance yesterday, this kind of fried glutinous rice cake can also be made with fresh glutinous rice flour.

Unlike flour, the dough needs to be relaxed slightly to release the gluten, which is not as efficient as glutinous rice cake.

When the rice porridge was almost ready, Lin Xu turned the heat to the minimum and let the porridge in the pot simmer slowly.

Don't add green vegetables now. When it's time to eat, turn off the heat and add the green vegetables. The porridge will taste better and the vegetables will taste fresher.

Taking advantage of this time, he looked at the video he posted last night.

The debate in the comment area has subsided a lot. Sorted by time, you can see a lot of comments such as "came here because of its reputation" and "tourist check-in".

Obviously, last night's sweet and salty debate was a bit out of the circle, attracting some netizens who were indifferent to it.

In the afternoon, when I was not busy, I took a photo of a sweet and salty Sichuan-style cherry meat to catch all the sweet and salty lovers.

There are roughly three versions of cherry meat in China.

The first Suzhou cherry meat is to cut the surface of pork belly, stew and then steam it, and use red yeast rice flour to color it. The resulting dish is bright red in color and delicious.

The second one is the Northeastern version. The tenderloin is wrapped in batter and fried in a pan, and then cooked in red sweet and sour sauce. The cooking process is very similar to the braised pork.

Sichuan-style cherry meat is actually a variant of braised pork. The pork belly cut into thumb pieces is cooked with sugar color, and the color is red and cherry-like, which is why it got the name cherry meat.

When cooking Sichuan-style cherry meat, the amount of sugar used is one-tenth of the meat, while the salt is one-fifteenth of the sugar. About 3 grams per two kilograms of meat is used to adjust the base taste.

The whole dish tastes sweet at the front and salty at the back. The sweet and salty flavors are intertwined and leave an endless aftertaste.

In fact, there are many such dishes, such as braised pork, Dongpo pork, rock sugar elbow, etc. However, there are too many versions of braised pork and Dongpo pork, which is not easy to convince the public. The rock sugar elbow has the word rock sugar in its name, which is disliked by salty parties.

Relatively speaking, the poetic name of the dish Cherry Meat can calm the anger of both parties to some extent.

Thinking of this, he posted a notice in the news:

“I woke up one night and didn’t expect that the comment area would be so busy. In the category of Chinese cooking, sweet and salty dishes are a big category. I took the time to take a photo of a sweet and salty dish in the afternoon. You can take a guess in the comment area. What dish to cook? Each person responds with a dish name. Multiple responses will not count. The friend who guesses correctly will receive a Linji dim sum gift pack worth 199 yuan!"

While passers-by and netizens are browsing the comment area, it is natural to organize an attractive activity to gain a wave of fans. Isn’t this more cost-effective than buying fans?

Sure enough, just a few minutes after it was posted, a bunch of netizens flooded in the comment area to guess the name of the dish.

The number of followers also increased slightly by several thousand people.

Not bad, hope to keep it up.

Putting away his phone, Lin Xu made breakfast for Dundun. He was worried that his father-in-law and mother-in-law would not be used to eating glutinous rice cakes, so he spread out a few egg pancakes.

Cut some garlic sprouts and dried chili peppers, and fry the remaining prunes and stuffing in ham oil.

After frying in this way, the prunes absorb the moisture of the ham oil and become more delicious.

The aroma of garlic sprouts gives these dried plums a unique flavor. Not to mention porridge, these dried plums can even be used with rice and steamed buns.

The dried prunes are fried, and Baby Shen has finished dancing.

Lin Xu heated up the pan on the stove again, greased the bottom of the pan with oil, put the glutinous rice cake on it, and started frying it.

Soon, both sides of the glutinous rice cake were browned.

Put it on a plate, turn off the heat of the rice porridge on the stove, add a handful of washed and chopped green vegetables, stir it a few times, and the vegetable porridge is ready.

Soon, the family sat at the dining table and started eating breakfast.

Shen Guofu took a piece of prune glutinous rice cake and took a bite, and immediately gave Lin Xu a thumbs up:

"Yes, this tastes great. I didn't expect salty glutinous rice cakes to be so delicious."

The outer skin of the glutinous rice cake is charred and fragrant, and the plum blossoms inside have a richer aroma due to the secondary heating. The fat from the diced ham has also been fried, making it delicious and delicious.

Eat two bites of glutinous rice cake, and then take a bite of delicious vegetable porridge in a bowl.

Phew...enjoyed!

Shen Jiayue finished one, then picked up another glutinous rice cake and took a big bite:

"It's so delicious. It feels more satisfying than the sweet version."

Han Shuzhen glanced at her:

"That's because you ate too much sweets last night, right?"

"No, I just ate two. I heard from my dad that someone ate four."

Shen Guofu on the side quickly said:

"What are you talking about? Hurry up and eat, children are always talking nonsense."

Han Shuzhen glanced at her husband with a half-smile.

You actually secretly blame me for eating too much behind my back, so I will deal with you when I get home from get off work tonight. My daughter did this fat-burning exercise on me in the morning, so I have to show you the dance intact!

This look made Shen Guofu tremble.

There is a feeling of "my life is at stake".

Alas, after all, he was harmed by this black-hearted cotton of his own!

After dinner, everyone drove to work.

Lin Xu took Dundun and Shen Jiayue back to the store.

As soon as he entered the door, Shu Yun asked:

"Why did a sweet and salty war break out in the comments section last night?"

Lin Xu said helplessly:

"Don't underestimate Lele's ability to stir up trouble. This girl still has too little homework, so I have to make a new dish today."

But he didn't have time to cook in the morning. He had to make the donkey rolling and some other red bean paste-filled desserts first, so as not to miss the task time.

Arriving upstairs, Che Zai said:

"Boss, the glutinous rice has been soaked, and the big yellow rice and soybeans have also been soaked. Shall we start now?"

Lin Xu put the red bean paste filling in his hand on the kitchen workbench:

"start!"

Today I will not only make new red bean paste products, but also choose the new snack types that need to be added to the store.

Originally, glutinous rice cakes with red bean paste were good, but this is not the South after all, and not many people eat glutinous rice cakes. Relatively speaking, we still have to consider the eating habits of northerners.

Only in this way can the store's business be good.

If you have to hold your neck and have to confront customers, the business in the store will naturally not be very good.

The soaked glutinous rice is crushed with a rolling pin, then placed in an oiled tray and placed in a steaming cabinet for steaming.

The soybeans are slowly roasted in a pot without oil and water until fragrant.

The soybeans have been soaked and have risen slightly. There will be water vapor when you first start frying, but it's okay. Just stir fry.

As long as the surface of the soybeans is not mushy, it will be fine.

Stir-fry the soybeans until fragrant, let them cool and grind them into bean powder with a grinder. Filter and stir-fry the soybeans in a non-stick pan to bring out the aroma of the soybeans.

The reason for doing this is to make the flavor more intense, and to prevent some of the soybean powder from being cooked properly and causing bloating in the stomach.

Stir-fry again, add 150g of powdered sugar to every 400g of soybean powder, and stir evenly.

When stirring, the powdered sugar will fully bring out the aroma of the soybeans.

When mixing soybean flour, do not add white sugar, because white sugar is not easy to melt and will affect the taste. Do not add too much soft white sugar, otherwise the soybean flour will stick to the dough.

The only thing that can be added is fine sugar and powdered sugar. These two will not affect the taste, but will add a sweet aroma.

The soybean flour is ready, and the glutinous rice in the pot is almost steamed.

Lin Xu took a clean white cloth, wetted it with water and placed it on the workbench. Then he opened the steaming cabinet and took out the glutinous rice full of rice fragrance.

When the rice is crushed, it looks like it is full of grains, but when it is steamed, it is no longer visible. It just looks like a rough dough.

Place the steaming tray upside down on a damp cloth and carefully pour out the glutinous rice balls.

Then use a wet cloth to press the glutinous rice and stack it up, then pound it with your fists.

This is actually somewhat similar to making rice cakes. The steamed glutinous rice is repeatedly pressed and pounded to make the glutinous rice more delicate and smooth.

Relatively speaking, this method is more convenient than making rice cakes.

The reason why Lin Xu did not use finished glutinous rice flour is because many glutinous rice flours are now machine-ground, which will make the glutinous rice balls lose their activity.

The traditional method of steaming glutinous rice, although a bit more troublesome, can preserve the aroma of glutinous rice to the greatest extent.

This step is more tedious. The glutinous rice balls are very hot, and the moisture on the cloth is easily absorbed, so you need to pour water on it from time to time to prevent the cloth from being stained.

After repeated pressing and pounding countless times, the glutinous rice ball finally became smooth and delicate.

Lin Xu placed the large chopping board for making desserts on the workbench, sprinkled a layer of soybean flour mixed with powdered sugar, and placed the glutinous rice balls on top.

After placing it, sprinkle a layer of soy flour, and then use a rolling pin to roll out the glutinous rice dough.

When rolling, sprinkle soybean flour at all times to prevent the glutinous rice balls from sticking to the chopping board or rolling pin.

Roll it into a half-centimeter slice, take the red bean paste filling made last night, and spread it evenly on the dough sheet with a spatula.

Apply it and roll it up carefully to make a flower roll shape.

Finally, cut quickly with a thin dessert knife.

Viewed from a cross section, yellow soybean powder, red red bean paste and white glutinous rice noodles complement each other, making the three colors distinct.

The aroma of the soybean noodles never stopped, and it penetrated my nostrils while making it.

After cutting, sprinkle another layer of soy flour on top.

As soon as I finished it, the task progress in my mind was +1 again.

Lin Xu went in and took a look:

[Perfect donkey rolling]

Tsk tsk, it turns out that hard work pays off. Every step is strictly required, and I actually made a perfect donkey roll for the first time.

This not only made the red bean paste trial task a step forward, but also completed another Beijing-style snack, which is now 8/10.

Just one step away from completion.

And I will be making kidney bean rolls and other snacks later, so completing the task will definitely be no problem.

Putting aside his thoughts, Lin Xu put some of these donkeys on the plate and said to everyone:

"Try them all here and there, and see if you can find the feeling that Lafayette had when he was eating a donkey and rolling around."

Wei Gan smiled and said:

"If you want to make her feel like an elderly person, you have to let someone set up a stage to sing in an opera. It is said that she often watched operas in the palace. She is probably the same as middle-aged and elderly people watching TV series today."

Zhu Yong echoed:

"It's a pity that there was no Jin Dong at that time, otherwise there would have been many middle-aged and elderly female fans... By the way, what does this donkey rolling mean? Why are there no donkeys?"

Zhuang Yizhou picked up a piece from the plate and said:

"What is there without a donkey in Donkey Rolling? There is no wife in the wife cake... It is said that this is a trap of senior Bai An, deliberately inducing young people who don't know the truth to learn, thinking that they can get a wife if they learn the wife cake... Wait until you learn Only then did I understand a truth: There are many bumps in the road of life, and there is no wife in the wife cake!"

Tsk, how can you gain insights into life after eating a donkey?

Lin Xu smiled, picked up the donkey and started tasting...

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The update is late, brothers. I'm sorry, I've been having a hard time adjusting my blood sugar these past two days. This chapter has 5,200 words. Please give me your monthly vote!