Urban Super Food City System

Moreover, when Wei Suoyu made the Dragon King Dumplings, he only had the strength of a mid-level B-level gourmet. After making this dish, he also passed out due to exhaustion.

Although Wei Suoyu didn't say it directly, Xiong Zhang knew that Wei Suoyu hadn't discovered the true delicacy of Dragon King dumplings at that time.

At this time, Xiong Zhang chose Dragon King Dumplings because he also had the idea of ​​defeating Dong Ailing, and it was also to fulfill his long-cherished dream.

The moment Dong Ailing appeared, he knew that the Dragon King Porridge he had been looking for all these years was nothing but a joke in Dong Ailing's eyes.

When Dong Ailing left at the beginning, she just found a reasonable excuse for herself.

"You just need to be optimistic!"

Xiong Zhang was panting heavily. Even with his current physical strength, it was a bit difficult to make Dragon King dumplings. He had to admire the magic of Dragon King dumplings.

The stuffing is reconciled, and the rest is the dough.

With such a good filling, it is impossible to wrap it with a simple dough.

Under Wei Suoyu's research, he found that the use of dough can also perfectly combine the flavors of the fillings, and can make the dough of the boiled Dragon King dumplings stronger.

One bite is not only to taste the delicious aroma of fillings, but also the delicious soup hidden in the dumplings.

And the tender yet chewy dumpling wrapper with one bite.

These are the advantages of today's Dragon King dumplings.

Seeing that Xiong Zhang was really moving, Dong Ailing knew that she could no longer relax, so she immediately picked out the ingredients and processed them on the chopping board.

Dong Ailing selected pigeons that happened to be born at 21 days old. The bones of pigeons just 21 days old have not yet been calcified, and the meat is extremely tender.

However, it has a strong fishy smell, and most people use it for grilling, frying, stewing or steaming. No matter which cooking method is used, it tastes like melting in the mouth, and the meat is so soft and tender that it is intoxicating.

But most people will choose to eat 25-day-old pigeons. The meat of the pigeons at that time is still tender and very delicious.

Moreover, the 25-day-old pigeons do not have much fishy smell, and the meat is relatively firm, which is very practical for various cooking methods.

But compared to the tenderness of the 21-day-old pigeons, it is a world of difference.

This is the reason why Dong Ailing chose the 21-day pigeon.

She is sure that she can control the fishy smell of the pigeons and make an excellent dish.

Her sophisticated handling of ingredients also made Wei Suoyu's eyes shine.

Seeing that Dong Ailing only moved two or three times on the pigeon, she took out all the unformed bones of the pigeon, put them into a pot, and stewed them over high heat.

The rest of the tender meat was cut into thick slices, slices of tender meat, just looking intriguing.

Wei Suoyu looked at Dong Ailing with great interest. She and Xiong Zhang could be said to be two completely different people. Although they are sophisticated now, there is always something missing.

And this trace of something is exactly what Dong Ailing was looking for crazily, but she couldn't find it in the high-end gourmet family.

After Dong Ailing finished processing the pigeons, she chose the same high-gluten flour as Xiong Zhang to make dumpling wrappers.

The first-class high-gluten flour is popular in every way, but the only difference is that the asking price is so high that many people are reluctant to part with the money.

Even for gourmets.