Gourmet Beast Tamer

Chapter 314 Zongxiang

"Ouch~"

Shen Qian gently blew on the steaming sea cucumber with its rich onion aroma, and then quickly put it into his mouth to taste.

The slightly thick and delicious gravy on the surface of the sea cucumber is like a fragrance bomb the moment you take it into your mouth, erupting into an amazing and complex aroma between your lips and teeth.

The seared sea cucumber tastes soft and glutinous, and the unique umami flavor of the sea cucumber has not completely disappeared, but is quietly integrated into the aroma of green onion.

The perfect fusion of flavors and the stunning interweaving of textures brought Shen Qian an unprecedented enjoyment.

"call!"

After tasting it for a moment, Shen Qian swallowed the sea cucumber with some reluctance, with a look of unsatisfied expression on her face, "This is the most delicious delicacy I have ever eaten made with sea cucumbers."

"Me too." Zhou Tianhao on the side had already picked up the second sea cucumber. After hearing this, he paused slightly as he put the sea cucumber into his mouth.

"But speaking of it, I don't eat sea cucumbers often. There are very few delicacies cooked with sea cucumbers in Tianhua Prefecture."

"Then why does Qin Lang know how to cook?" Hearing this, Shen Qian looked strange.

Zhou Tianhao fell silent after being asked this question by Shen Qian.

"You're lucky to have mastered one like this."

Qin Lang made a fool of himself, picked up two sea cucumbers and fed them to Dan Bao and La La, who were almost drooling. Then he turned and walked towards the table.

"You guys go ahead and eat, I'll start making the rice dumplings."

Hearing Qin Lang's words, Shen Qian and Zhou Tianhao hurriedly picked up a sea cucumber and put it into their mouths, then stood up as well.

The food is not to be missed, but Qin Lang’s cooking is not to be missed!

Dan Bao and La La still had strong expressions of satisfaction on their faces, but their bodies were already chasing Qin Lang.

How could the cooking process not involve the two of them?

So the remaining sea cucumbers roasted with green onions were swarmed by Shen Qian and Zhou Tianhao's food spirits and they were all divided up.

Just in time, each food spirit got one, and the remaining sea cucumbers on the plate were gone.

After savoring the wonderful taste of sea cucumber in their mouths, the six food spirits looked at each other, and then began to fight for the rapeseed hearts dipped in soup on the dinner plate.

On the other side, Qin Lang returned to the table and began to wash red beans and mung beans. Compared with glutinous rice, the latter two were quite small.

The washed red beans, mung beans and soaked glutinous rice were mixed together by Qin Lang and placed in a large basin. The off-white glutinous rice was mixed with a little red and light green, which was quite beautiful.

There are many ways to make Zongzi, whether it is the way of wrapping Zongzi leaves or the choice of fillings, there are great differences in different places, and there are even sweet and salty ones. Perhaps the only similarity is that they all use glutinous rice.

What Qin Lang wants to make is fresh meat rice dumplings that were often made in his previous family.

Different from ordinary fresh meat rice dumplings, his rice dumplings are put with some red beans and mung beans, which look better and smell slightly like beans.

Overlap the two rice dumpling leaves in the middle, fold them at a right angle and then fold them again, and bulge the folded rice dumpling leaves into a small cone shape.

This is how to fold triangular rice dumplings.

Under the curious eyes of Shen Qian and Zhou Tianhao, Qin Lang used a small spoon to fill the cone-shaped rice dumpling leaves with glutinous rice, and when the filling was halfway to the height, he added a piece of evenly fat and thin skinned pork belly.

Then add glutinous rice to cover the pork belly and fill the entire cone area.

Then seal the bottom end of the cone with rice dumpling leaves and tie it with string to fix it. A triangular rice dumpling that looks like a triangular pyramid, but each side looks quite rounded, is wrapped like this.

"Is this the rice dumpling?" Shen Qian looked at Qin Lang's movements and suddenly felt eager to try, "Can I try it?"

It doesn't seem difficult and there aren't many cooking steps.

"I want to try it too." Zhou Tianhao raised a hand and volunteered.

"Gulu!"

"Chaka!"

The two little ones who watched the whole process also had the idea of ​​​​trying.

Even the other six food spirits who came over after sharing the green onions and roasted sea cucumbers had expressions of anticipation on their faces.

"For some delicacies, the process is as meaningful as the result." Qin Lang smiled, "Zongzi is such a delicacy."

“So let’s make rice dumplings together!”

After hearing Qin Lang's words, everyone cheered and rushed forward.

"Qin Lang, can you put something else in the rice dumplings?"

"Of course you can. You can add ingredients such as salted egg yolk and ham, or you can add nothing at all. Cook it and eat it with white sugar."

"Sounds interesting."

"Then give it a try!"

“…”

Soon, while everyone was busy talking and laughing, two small mountains of rice dumplings appeared in front of the table.

The rice dumplings on one side are all standard triangular rice dumplings in appearance, while the rice dumplings on the other side are a bit mixed, some are standard and some have strange shapes.

The latter is the result of the efforts of eight food spirits.

Except for Dan Bao and Luck, who had fluctuations in thought, the other food spirits made the rice dumplings by helping each other in pairs, which naturally caused a lot of jokes.

But it was obvious that both Yuling Chef and Shiling enjoyed this time.

"You can eat it soon!" Looking at everyone's expectant eyes, Qin Lang started the steamer with a smile and added the rice dumplings in batches.

Steaming freshly made rice dumplings retains their flavor better than boiling them.

LaLa took the initiative to fly over the steamer and began to use cooking acceleration.

Soon, the rice dumplings in the steamer were ready to eat.

"Try it." After Qin Lang distributed the rice dumplings to everyone, he picked up a rice dumpling he had wrapped and used scissors to cut the string tied on the surface.

In order to distinguish the rice dumplings made by everyone, the strings of different rice dumplings have different colors.

Skillfully peeling off the rice dumplings wrapped in leaves and taking a bite at the tip, his face soon showed an expression of enjoyment.

The newly steamed glutinous rice is very soft and glutinous, and the red beans and mung beans mixed in it have fully absorbed the water and become soft and glutinous.

The aroma of bamboo in the rice dumpling leaves penetrates into the inside during the steaming process, leaving amazing traces in the glutinous rice.

In addition, there is a hint of meat flavor mixed in.

This is also the reason why Qin Langbao chooses the fatty pork belly part instead of pure lean meat for its fresh meat rice dumplings.

The fatty meat will exude oil during the steaming process, and the oil will be absorbed by the nearby glutinous rice, adding a richer flavor to the glutinous rice.

Compared with glutinous rice, the amount of fat is not much, so the overall appearance will not make people feel greasy at all, and will only make people eat more deliciously.

After three or two mouthfuls, only the rice dumpling leaves were left in Qin Lang's hands.

"As expected of me, it's so delicious!" Shen Qian said with satisfaction on her face, holding the half-eaten rice dumplings in her hands.

After listening to Qin Lang's introduction, she decisively added salted egg yolk to the rice dumplings to try out different flavors.

"Mine is not bad either." Zhou Tianhao said with a smile and slowly picked up the second one.

His is ham flavored.

Qin Lang murmured in his heart as he looked at everyone enjoying the fruits of their efforts.

"Have a happy Dragon Boat Festival."

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The content of the easter egg chapter at the end of this chapter;

【Making Zongzi】